Mexi-rice and Bean Burritos with Spicy Sweet Potatoes…
-8 multigrain tortillas -4 cups of red kidney beans, soaked overnight -3 cloves minced garlic -2 cups passata -2 roma tomatoes, diced -1 tbsp tomato paste -1 tsp cumin -1 tsp turmeric -1 tsp chilli powder -1 cup parsley -Juice of 1 lemon -Juice of 1 lime -2 cups brown rice, soaked and cooked -1 cup coriander
-In a large soup pot, boil the red kidney beans in a litre of water and bi-carb soda until tender (between 25-45 minutes, depending on how fresh your beans are- or use canned) -Drain and rinse, and add passata, garlic, tomatoes, paste, cumin, turmeric, chilli and lemon juice, and cook for 15 minutes -To the cooked rice, add the lime juice, coriander and parsley- top with plenty of fresh cracked pepper -In the tortillas, add the rice and beans, roll and enjoy
Hasperat is supposed to be really spicy and salty. Those of you who don’t like eye-watering food can easily make the mild version of this (I just had it, and it was delicious), but the addition of horseradish flavored hummus, or tabasco sauce, would make a more authentic dish. Well, if a recipe I…
Even in my pre-vegan days, this was a favorite dish of mine. If there was any leftover, I’d make potato pancakes out of it the next day.
Colcannon Serves Four as a side dish (easily doubled or quadrupled)
4 Cups Chopped Potatoes 4 Cloves Garlic, minced (optional) 3 Tbs Earth Balance Margarine 4 Cups Chopped Kale or Cabbage 1 tsp Soy Sauce 1 Tbs Nutritional Yeast (optional) 2-4 Tbs Soy Milk or Soy Creamer, warmed 3 Sprigs Thyme, leaves leaves only (optional) Salt and Pepper to taste
Chop your potatoes into 1” cubes and bring them to a boil in some salted water. You can peel your potatoes if you like, but I keep the skins on for added flavor, texture, and nutritional value. Meanwhile, add Earth Balance and garlic to the bottom of a pot. Cook until the margarine is melted and the garlic is fragrant, then add greens and toss well to coat. Add soy sauce and cook over medium heat until greens are tender and reduced in size. If you think it’s cooked enough before the potatoes are finished, reduce heat to the lowest setting to keep the mixture and pot warm. When it comes time to add the potatoes, the warm pan will ensure they won’t get cold while finishing the dish.
Drain potatoes when they’re fork tender but not waterlogged. Add well-drained potatoes to the warm kale. Mash as you usually would. You can also rice or mill your potatoes directly into the warm pot; this prevents lumps if you worried about that kind of thing.
Mix in the nutritional yeast (if using), herbs, and 2 Tbs of the warmed soymilk. Add more if needed for a smooth and creamy texture, but not so much it loses its fluffiness. Add salt and pepper to taste and serve immediately.
So I’ve been pretty MIA lately. Life, you know? I have this pesky PACT business to get through to complete my teaching credential, and it’s proving to be a real time suck. Sorry for my lack of graceful language.
This does not mean that I haven’t been cooking- it just means that I’ve been…
5 medium potatoes, peeled and quartered (1 1/4 lb.)
1 1/2 tsp. vegetable oil
1 medium onion, diced (1 cup)
1 medium carrot, diced (1/2 cup)
3 cloves garlic, minced (1 Tbs.)
1 cup frozen peas
1 cup low-sodium vegetable broth
2 tsp. agave nectar or sugar
2 Tbs. soymilk
To make Crust:
1. Preheat oven to 375°F. Whisk together flours and salt in bowl. Stir in oil until clumps form. Add 6 to 10 Tbs. cold water, 1 Tbs. at a time, until dough holds together. Shape into ball, cover with damp towel, and set aside.
To make Filling:
2. Stir together mustard seeds, curry, ginger, cumin, and red pepper flakes, if using, in bowl; set aside.
3. Cook potatoes in boiling salted water 15 minutes, or until tender. Drain, return to pot, and mash, leaving small chunks.
4. Heat oil in skillet over medium heat. Add onion, carrot, and garlic, and sauté 5 minutes, or until carrot is tender. Move onion mixture to side of pan, and add mustard seed mixture in center. Toast 30 seconds. Stir in peas and broth. Fold onion mixture into potato mixture; stir in agave nectar. Season with salt and pepper, if desired. Spread Filling in 9-inch pie pan. Set aside.
5. Roll out Crust dough to 11-inch circle on floured work surface. Cover Filling with dough, pressing down to make sure no air pockets remain. Trim away excess dough, and crimp edges with fingers. Cut X in center to vent steam; brush with soymilk just before baking. Place pie on baking sheet, and bake 40 to 50 minutes, or until crust is golden. Let stand 5 minutes before serving.
6. Frozen cooking instructions: Preheat oven to 375°F. Place casserole on baking sheet, and bake 75 to 90 minutes, or until Filling bubbles and Crust is golden. Let stand 5 minutes before serving.