Posts Tagged ‘beans’

  1. spaghetti squash black bean mexican bowl

    March 12, 2016 by Angie

    I made this Mexican-style dish from Kalyn’s Kitchen recently. It’s a hot black bean mixture with avocado salsa served over roasted spaghetti squash strands. Robbie and I both loved it. We ate it all.

    avocadoy beany goodness

    My spaghetti squash wasn’t very large so the ratio of black beans/salsa to spaghetti squash is a little off. The deliciousness was unaffected.

    spaghetti squash underneath

    There it is! Spaghetti squash peeking out from underneath all the beans and veggies.

    I followed her recipe pretty closely. The changes I made were I only halved the spaghetti squash instead of quartering it. It wasn’t big enough to require quartering and I really struggle to cut through them. I don’t have Vege-Sal so I used salt, as suggested. I skipped the green chiles and the green tabasco sauce. I don’t keep those things on hand and we don’t really like them anyway. The dish is very flavorful. I didn’t miss the things I omitted. Kalyn’s Kitchen did it again with a great, healthy recipe!

    bowl!
    Mmm, limey avocado.


  2. sweet potato & black bean casserole

    July 3, 2015 by Angie

    I tried yet another casserole with Mexican flavors recently. This one is centered around chunks of sweet potato and a bunch of black beans. It’s this recipe from Kim’s Cravings. I followed the directions closely except for omitting the cinnamon and using just two low-carb tortillas. It was a resounding “Seconds, please!” from both halves of Robgeleen. Considering it was topped with magnificent avocado slices, I don’t know who could resist.

    a piece of casserole


  3. soy crumble and black bean taco casserole

    June 2, 2015 by Angie

    I haven’t cooked anything new in way too long. I saw this recipe for a one-pot taco casserole in an email I got from My Fitness Pal. I changed it up a little to make it vegetarian and eliminate the need for a packet of taco seasoning. Robbie and I both really liked it and, while it took two pots, it was worth it. In the future, I think I will add more veggies, possibly a bell pepper and some fresh spinach, and garnish with avocado slices.


    a little serving

    Ingredients

    safflower oil
    Two 12 oz bags of soy crumbles (I used Morningstar Farms Grillers Crumbles.)
    half of a 10 oz bag of frozen corn kernels (I used less because Robbie is not a corn fan.)
    One 15 oz can of black beans, drained (El Ebro is where it’s at.)
    One and half cups of salsa (I used Green Mountain Gringo brand in mild.)
    a yellow onion, diced
    about one and half tablespoons of homemade taco seasoning: equal(ish) parts garlic powder, onion powder, crushed red pepper flakes, dried oregano; followed by a larger amount of paprika; an even larger amount of cumin; and a very large amount of chili powder (I really winged this and it tasted awesome. If you want to measure out a big batch and store it, more power to you.)
    salt and pepper to taste
    about one cup of shredded reduced fat Mexican cheese

    soy crumble and black bean taco casserole

    Instructions

    1. Preheat the oven to 375 degrees.

    2. Heat a large pan and add a few drops of your favorite oil. I used safflower oil because it doesn’t impart a taste onto the soy crumbles the way olive oil can. Add the soy crumbles. Cook, stirring occasionally. When the crumbles are about half way through cooking, add the diced onion. Continue cooking until the crumbles are cooked through and slightly browned.

    3. Add the salsa, frozen corn kernels, and homemade taco seasoning to the soy crumbles mixture. Cook for about 2 more minutes.

    4. Pour the mixture into a large casserole or glass baking dish. Pour the drained black beans on top. Bake for about 20 minutes.

    5. Sprinkle a layer of cheese on top and baked for another five minutes.

    6. Serve with tortillas, chips, taco shells, avocado slices, cashew queso – whatever you’re into!

    Robbie made tiny burritos with his

    Robbie made adorable mini burritos with low carb tortillas!


  4. stove-top tempeh chili

    December 7, 2014 by Angie

    This is the fourth chili recipe I have blogged. I didn’t realize how much I like to cook and eat chili until I saw that this is the fourth time I’ve told you guys that I like to cook and eat chili.

    Missing the chili cook off!

    This one is quick, easy, and delicious. Definitely a keeper. I based it off of this recipe from vegetarian.about.com. Recipe verdict: way good.

    Stovetop tempeh chili

    Ingredients

    olive oil
    1 package of tempeh, crumbled (I wouldn’t have been sad if I had used two.)
    soy sauce
    yellow onion, diced
    red bell pepper, chopped
    green bell pepper, chopped
    garlic, minced
    2 15 ounce cans of red kidney beans, drained and rinsed
    8 ounce can of fire roasted tomatoes
    1 tbsp chili powder
    1 tsp cumin
    1/4 tsp cayenne pepper
    3/4 – 1 cup vegetable broth
    salt and pepper to taste
    shredded reduced fat Mexican cheese to put on top, optional

    Directions

    1. Heat a little olive oil in a skillet over medium heat. Crumble the tempeh into the skillet. Cook, stirring occasionally, until it starts to brown. Add roughly 2 tsp of soy sauce, stir, and set aside.

    2. Heat a little more olive oil in a stock pot. Add the diced onion, chopped bell peppers, and minced garlic. Cook just until they start to soften.

    3. Add the rinsed kidney beans, can of fire roasted tomatoes (with juice), cooked tempeh, chili powder, cumin, and cayenne pepper. Stir, reduce heat, and cover.

    4. I had to add vegetable broth to get the right consistency. I think I used about 3/4 of a cup. I suggest adding a little to start and adjusting based on the look and taste. Same thing for the salt and pepper.

    5. Cook for about 25 minutes, stirring occasionally.

    6. Ladle into bowls and top with shredded cheese, if you’re into that.

    stovetop tempeh chili with shredded cheese


  5. Mexican-style quinoa with black beans and avocado

    May 19, 2014 by Angie

    This was my first time making quinoa and I’m pretty sure it was my first time even eating it. It’s gotten really popular in the last decade or so and I can finally find it at my normal grocery store. I wanted to make something with it to try it out and thought it would be nice in a Mexican sort of dish instead of rice. I Googled a bit and found a few Mexican-style quinoa recipes. I used a recipe on the blog Damn Delicious as a guide. The ability to cook everything in one pot together really sealed the deal for me. Robbie and I both loved this. I will definitely be making it again, possibly this weekend.

    Mexican-style quinoa with black beans and avocado

    Adapted from One Pan Mexican Quinoa from Damn Delicious

    Ingredients

    olive oil
    half of a red onion, diced
    1-2 tsp minced garlic
    1 cup quinoa, rinsed
    1 cup vegetable broth
    1 15 oz. can of black beans, drained (I stand by by El Ebro as the best canned black beans on the planet.)
    1 14.5 oz can of fire roasted tomatoes, semi-drained, keep most of the juice (I prefer Muir Glen Organic Diced Fire Roasted Tomatoes.)
    1 tsp chili powder
    1/2 tsp cumin
    1/4 tsp garlic powder
    pinch of cayenne powder
    salt and pepper
    juice of half a lime
    1 avocado, diced

    Directions

    1. Heat olive oil in a large skillet (with a lid) on medium heat.

    2. Add diced red onion and minced garlic to the skillet. Cook for about three minutes stirring occasionally.

    3. Add the quinoa, vegetable broth, black beans, fire roasted tomatoes (with juice), and the spices to the skillet. Stir then put the lid on. Raise the heat to a boil then lower to simmer for 20-25 or until the quinoa is cooked and most of the liquid is gone.

    everything cooking in one pot

    This is what it looks like early on in the cooking process.

    4. Towards the end of the cooking time, wash and cut the lime and avocado in half. Dice both halves of the avocado.

    5. Stir in the juice of half a lime. Stir in the diced avocado. Serve immediately.

    Mexican-style quinoa

    I feel the photos don’t do it justice and for that I apologize. It’s extra tasty good, I promise!


  6. red bean gumbo with field roast “sausage”

    April 24, 2014 by Angie

    Last night we had a small dinner party for Wine Wednesday. We pretty much call any Wednesday “Wine Wednesday” in our house these days. I tested a new recipe on our friends and it was well-received – everyone got seconds! I made this gumbo as authentic as I possibly could with two (kinda major) exceptions: 1) I didn’t start out with a roux because I made it in the slow cooker and 2) there’s no meat! However, it is made with Zatarain’s Filé Powder and Tabasco sauce and the chef was born in New Orleans so I think it’s pretty legit. This is adapted from Robin Robertson’s red bean gumbo from Fresh from the Vegan Slow Cookerwhich I understand to be an updated, totally vegan version of my favorite slow cooker cookbook that she published eight years earlier.

    red bean gumbo with field roast "sausage"

    Ingredients

    olive oil
    yellow onion, chopped
    4 celery ribs, chopped
    big spoonful of minced garlic
    1 quart vegetable broth
    2 cans of dark red kidney beans, rinsed and drained
    1 can of fire-roasted tomatoes, undrained
    1 green bell pepper, finely chopped
    3/4 cup okra, sliced
    2 bay leaves
    1 tsp dried thyme
    1 tsp file powder
    2 tsp paprika
    1 1/2 tsp dried oregano
    1/2 tsp garlic powder
    1/2 tsp onion powder
    a pinch of cayenne pepper
    5 drops of liquid smoke
    1/2 tsp Tabasco sauce
    salt and pepper to taste
    vegetable oil
    2 Field Roast Italian Sausages, sliced and browned
    cooked rice for serving (I cooked up 2 cups uncooked rice and that was enough to feed 4 people and cover the leftover gumbo.)

    Tabasco sauce and File powder

    Directions

    1. Chop the onion and celery. Heat olive oil in a pan. Sauté the onion for a few minutes then add the celery and garlic and cook a few minutes more.

    2. Transfer the vegetables to the slow cooker and set it to low.

    3. Pour the vegetable broth, fire-roasted tomatoes (with the juice), and the listed seasonings from bay leaves to cayenne pepper into the slow cooker. Stir and put the lid back on.

    4. Wash and chop the bell pepper and okra. Add them to the slow cooker.

    5. Drain and rinse the two cans of beans in a colander. Add them to the slow cooker. Stir everything together and cook on low for six hours.

    6. About thirty minutes prior to serving, make the rice according to the package directions. Keep the rice separate until it’s time to serve up the gumbo.

    7. About ten minutes prior to serving, heat some vegetable oil in a pan. Cut the two Field Roast “sausages” into thin slices. Add the liquid smoke and tabasco sauce to the slow cooker and stir. Brown the sausage slices on both sides then stir them into the slow cooker.

    8. Spoon some rice into the serving bowls. Discard the bay leaves then use a ladle to spoon gumbo over the rice in each bowl. Make sure to get enough broth and delicious sausage in every serving.


  7. tempeh chili con frijoles

    February 17, 2014 by Angie

    I made this new to us chili recipe this weekend. It’s by the always wonderful Isa Chandra Moskowitz of the Post Punk Kitchen. Here’s a link to her full recipe.

    tempeh chili con frijoles

    I made a few changes because I always have to change things at least a little, it seems. I skipped the boiling the tempeh step because I think tempeh is delicious without this step which, in my view, just takes more time and creates more dishes to wash. I cooked the veggies alone in a little olive oil for maybe eight minutes then added the crumbled tempeh to the pot. I used dried oregano. I used just over a half of a cup of beer because I couldn’t find one lonely can of Negra Modelo to buy and I wasn’t very confident in the dark Mexican beer that I bought instead. I used 1 cup of vegetable broth and made up for the missing beer and broth liquid by adding about a 3/4 of a cup of water. I cooked covered for only about 20 minutes and then served without the maple syrup, lemon, or cilantro. I topped mine with some shredded reduced fat Mexican cheese because my name is Angeleen and I am a cheese addict.

    Robbie and I both really enjoyed it. I’m looking forward to eating the leftovers (it made quite a bit) for dinner tonight.


  8. stovetop black bean soup

    February 3, 2014 by Angie

    In our house, we eat black beans like it’s our job. Why not eat a can each in soup format for dinner? I found this recipe for Cuban Black Bean Soup from Dr. Fuhrman when somebody posted a link to his library of recipes on Facebook.

    stovetop black bean soup

    I used can beans and skipped the mashed cauliflower part because I wanted an easy recipe and, honestly, I’m not convinced mashed cauliflower belongs in the middle of my black bean soup. Aside from that omission, I followed his recipe exactly. Instead of the mashed cauliflower, I garnished the finished soup with slices of avocado, chopped green onion, and a sprinkle of reduced fat Mexican cheese. Yummy! We ate that entire pot between the two of us.


  9. curried chickpea mash

    October 16, 2013 by Angie

    This is a tasty and relatively quick meal from {never}homemaker. I wanted to serve it with garlic naan, another recipe I got from them, but I was pressed for time. Robbie ate his with toast and I had these low carb crackers. I followed the recipe except for the fresh ginger. I used a little ground ginger instead. It was good but I will cut the cloves substantially next time and add more salt.

    curried chickpea mash


  10. chana masala & garlic naan

    August 16, 2013 by Angie

    Our buddy Lorena came over for an Indian, vegan dinner on Wednesday night. I made, for the first time, chana masala using the Smitten Kitchen recipe and garlic naan using {never}homemaker’s 5 minute naan recipe. They tasted great with some pinot noir!

    chana masala & garlic naan

    Both went pretty well for new recipes and got thumbs up from everyone. I omitted a couple things from the chana masala because I didn’t have them and couldn’t get them. Those things were: the hot green chili pepper, cumin seeds, amchoor powder, and lemon (I did have a lemon but I forgot to add it). I followed the naan recipe exactly but needed to add about triple the amount of flour to get a dough-like consistency. Once I achieved dough status, it was smooth sailing. I cooked them in a pan sprayed with olive oil. Robbie microwaved a bowl of Smart Balance for me and added some fresh minced garlic into it. I brushed that onto the naan to make garlic naan, which, in our opinion, is the only kind of naan the world needs.

    garlic naan

    Two of the four garlic naan cut in half.

    Indian, vegan dinner party

    Indian, vegan dinner party spread!