Vegan, Jane Austen student, Minimalist, Reader, Librarian

Tuesday, April 12, 2011

Vegan Sampler VI

So you still think eating vegan can't be delicious?! No way! Seriously?!

Mom's Refried Beans: I finally learned this treasured recipe of my childhood; thanks, Mom!! Measure 2 C uncooked pinto beans into a colander or sieve, then rinse well and pick over for small stones. Place in a large soup pot and cover with enough water to measure about an inch or two more than the beans. Let soak 8 hours or overnight. Drain & rinse well and also rinse out the soup pot. Return beans to the pot, again cover with enough water for about 1-2 inches above the beans, and cook for about an hour or until beans begin to split and are tender. Turn off and remove from heat.

In a large nonstick fry or saute pan, pour 1 tsp light oil (canola, olive, etc.) and heat on medium/high heat. Place a whole pepper (banana, green, or Anaheim are all good) in the pan (it should sizzle) and cook until browned on most sides. Add the beans (NOT the water, so just scoop out the beans and tilt spoon to side to remove water--do not discard the water from the other pan as you remove the beans. You will need this water later) to the hot pan with the pepper. Let the beans cook a few minutes, beginning to mash them (I do this with about half the beans as I like some of them left whole) as you stir occasionally. When all the beans have been added and are warmed through, begin to add the water into the fry pan by the spoonful, giving it a chance to bubble and thicken between adding the water. If you run out of water and the beans look dry, add filtered water by the spoonful. Season to taste with sea salt. Beans should take on a nice, thick, creamy appearance. Serve with rice, in tacos, tortillas, alone, any way you like! Thanks, Mom!

Speedy Seitan Salad: saute chunks of seitan lightly in oil (canola, almond, or olive) until starting to brown. Let cool, then toss in a light dressing of sea salt, pepper, lemon juice, mustard, & agave nectar.

This recipe is very loosely based on Alicia Silverstone's recipe for Alicia's Magical Healing Soup from The Kind Diet. In a large soup pot, bring 6 cups water to a boil. Add chunks of carrot, large onion slices, chopped celery, and chopped broccoli rabe (aka baby broccoli). Add 1 cube of bouillon and any type of soy-like sauce to taste (shoyu, soy, tamari, Bragg's, e.g.). Add ginger to taste. Simmer until vegetables are tender and adjust seasonings. I served it over a scoop of leftover rice.

Short grain brown rice salad with peas, radishes, lemon juice, sea salt, pepper, and olive oil. Served with a hummus sandwich with freshly sliced radishes (the pic was taken before I put the other slice of bread and greens on!).

Pizza made using the same dough recipe for our homemade bread; topped with slices of sweet onion, garlic, and tomato sauce. Baked at 500 degrees for 15 minutes.

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