I didn’t do too much cooking this weekend since I was either out running around or taking it easy.
I visited the health food store and got a vegan peanut butter chocolate chip cookie (which was FANTASTIC), TVP (which I haven’t messed with yet), and a box of ENER-G egg replacer.
I did try making another burger. I used cooked black eyed peas, panko, garlic powder and cilantro. I mashed it together and pressed into a biscuit cutter. Lift the cutter and ta da! Burger shaped bean burger. Baked at 350F for about 15 minutes. Tasted okay. Kinda bland.
I’ve decided to start cutting all dairy and eggs out of my diet. Tonight I’m having Hopping John with quinoa, black eyed peas, onions and tomatoes.
*edit* This was a definite hit with everyone. I think next time I will make this and stuff it into bell peppers for a little more body. This dish was very tasty.
1 c. quinoa. cooked
1/2 onion, chopped
1 can black eyed peas, drained
1 can diced tomatoes, drained
1/2-1 T. garlic powder
1/4 c. water
1 T. crisco (or oil)
Heat the oil, saute the onions. Once the onions are soft, add the beans and garlic powder. Stir over low-med heat for about 5 minutes or until heated through. Add the quinoa and tomatoes. Stir just until mixed, add water and cover. Reduce heat to simmer for about 15 minutes.
Ohmigoodness. Tonight’s dinner was delicious but sounds weird as hell.
Made 24 hours in advance; really improves the flavor.
Black Bean and Sweet Potato Burrito Casserole
The original recipe called for ACTUAL burritos but it’s way more work than I’m willing to do.
1/2 onion, diced
1 can black beans
1 sweet potato, diced
1 cup cooked rice
Tortillas, corn or flour (I used corn)
Boil sweet potato until tender with a little salt. Spray a casserole dish with cooking oil spray and line bottom with tortillas, I rip mine into strips so that they fit better.
Drain potatoes, then beans, and put back into pot. Add spices to taste and onions (if you’re not comfortable with your own nose for spices, you can use a packet of taco seasoning instead). Add 1 cup of water and bring to a boil, cover with a lid and reduce to a simmer until liquid is reduced and onions are tender (about 20 minutes).
Pour rice into mixture and spread onto the tortilla base.
Now, at this point, you can cover with another layer of tortillas and the cheese of your choice if you’re so inclined. I didn’t but, I digress…
Cover with foil, and refrigerate overnight. Seriously, it tastes ok at this point but it’s worth the wait.
Fast forward to the next evening. Put cold pan (still with foil) in cold oven, and turn it up to 350F. Bake for 20 minutes, take foil off and bake another 10.
Serve with sour cream, guacamole and/or salsa.
No pic today because I was starving and forgot about taking photos and ate.
I found this recipe today and I’m planning on making it tonight. It’s really high in dairy. Lately I’ve been leaning closer to vegan than vegetarian so I will probably make some changes on that front. I’ll keep you updated.
Put the poblano peppers over the flame of 1 of the burners on the stove to roast. Cook, turning often with tongs until all of the skin is blistered, about 15 minutes. Add the peppers to a bowl and cover with plastic wrap to steam for about 15 more minutes. When the peppers are cool enough to handle, transfer to a cutting board, peel the skin off, remove the seeds and stems, dice, and set aside.
Heat 1 tablespoon of the butter in a medium saute pan over medium heat, add the onions and the salt and pepper. Cook until the onions are translucent, about 5 minutes, and then set aside to cool.
Heat the milk in a small saucepan just until it starts to simmer, about 3 minutes.
In a large bowl, whisk the eggs and then slowly add the scalded milk. Whisk in the sour cream and then fold in the cheese, corn, peppers, onions, herbs, cayenne. Season with salt and pepper, to taste.
Add the mixture to a 9 by 13-inch buttered baking dish and set aside.
Put the remaining 2 tablespoons of butter in a medium saute pan over medium heat and add the panko. Toss to coat the bread crumbs and season with salt and pepper. Pour the bread crumbs over the pudding and bake in the preheated oven until the bread crumbs are golden, the pudding is set and bubbling around the edges and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and serve.