Serves 6 to 8What You Need: 2 cups flour, plus extra for dusting 1 tablespoon baking powder 1-1/2 teaspoons salt 1 tablespoon nutritional yeast 1/3 cup cold vegan margarine 1 cup unsweetened, plain soymilk 1 cup vegan cheddar cheese shreds, divided 1 tablespoon diced jalapeño…
I sautee’d an onion, a bell pepper and two stalks of celery in 2 T. vegetable oil. I added 2 garlic cloves, 1 t. chili powder, 1 T. cumin, 1 cilantro bouillon cube (love those things), 1 T. salt and 1 t. tobasco.
After the veggies were translucent, I added 3 cups dried beans and six cups of water and let it cook for five hours, covered, on low heat. Stir occasionally and check water level as it does need more water during cooking.
This is the same way I make all my beans, except when I make red beans and rice. Then there is more chili powder and no cumin.
Tonight, I’m going to use the leftovers to make bean and cheeze burritos. Haven’t decided which cheeze I’ll be using yet though. Either pepperjack daiya or the nacho mama’s queso I bought last time I went to Whole Foods.