Tag Archives: garlic cloves

Your Very Own Black Beans! and Quesadillas Sin Queso

7 Feb

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Song of the Post – Lust for Life by Girls

Hello diligent readers – I hope you are having a fantastic week so far!

So I’ve made a few tasty dishes this week, and I’ve made sure to make tons so there are leftovers aplenty. My first endevour involved dried black beans. Buying these babies in bulk is so much more economical than in cans. I put my best foot forward and set out to be a money saver! It ended up being an excellent choice that resulted in a mountain of flavorful black beans, yum.

This recipe comes from Budget Bytes – and requires the use of a crock pot. Leave your beans and veggie mix for 4 hours and voila! Magic occurs and you’re left with something extraordinary (and cheap). [Take note: the recipe says not to add salt to the crock pot mix. When I reheat the beans, I make sure to add either salt or sriracha sauce, otherwise the beans seem a little bland.]

Now comes the real fun: cooking with black beans. With the beginning of the semester in full force, I haven’t had much time to get creative with my meals. But I did find an intriguing idea for an avocado quesadilla – minus the queso. What a great way to enjoy latin inspired food without the costly vegan cheese! The other really awesome thing about this meal is it’s simplicity. In 2 minutes this “avo-dilla” is ready. Bon appétit!

Best,

Lauren

Crock Pot Black Beans

  • 2 cups dry black beans
  • 5 cups water
  • 1 can diced tomatos
  • 1/2 medium onion, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic
  • 1/2 tbsp cumin
  • 1 jalepeno, diced

Sort through your beans to remove any stones or damaged beans. Rinse the beans well to remove any dust. Place the beans in the slow cooker.

Also add to the slow cooker: diced tomatoes, garlic (smashed or roughly chopped), one jalapeno, and chopped veggies. Do not add salt at this point. Add 5 cups of water, secure the lid and set the heat to high.

After four hours open the slow cooker and check the beans to make sure they are tender. They should be fully cooked at this point but if they aren’t, simply cook them longer and check again after a couple hours.

Either serve the beans immediately or divide up and freeze in single or double serving sized portions.

Additional options: red pepper flakes, bay leaves (1 or 2) or low sodium chicken stock in place of water.

Avo-dillas

(recipe adapted from Healthy Happy Life)

  • 1/2 ripe avocado
  • 1 whole wheat tortilla
  • 1 tbsp vegan butter
  • few spoonfuls of black beans (optional)

Melt the vegan butter in a very hot skillet.  Add the tortilla. Toss it around in the melted butter a bit to wet all sides.

Lay “butter-tossed” tortilla flat in the pan and quickly add the avocado+black beans. Mash the avocado a bit into the tortilla and fold over one side – just as you would a quesadilla. Note: you can also sear the avocado a bit in the hot pan if you’d like a warmer – softer avocado filling texture.

Flip the tortilla so that both sides brown. If a few ago slices spill out, just open the wrap and slide them back in. Transfer to plate and munch!

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excuse the poor quality of this photo! Check out Happy Healthy Life for more scrumptious pics 🙂

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all done!

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Days 9 & 10 – All Around the World

13 Jan

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Song of the Post – Portrait in Black and Blue by King Krule

Hello to all! I hope everyone’s long weekend is off to an amazing start.

Once my conquering-tofu high subsided, I turned to my newly vegan-ized Pinterest page. It was time to start experimenting again! I searched high and low for the perfect recipe (read: one that lacks crazy veg ingredients) and decided on an incredibly flavorful one that would warm me up. Tortilla soup! This particular version includes all types of vegetables, creating an absolutely beautiful and colorful meal. The variety of veggies also keeps this soup from being monotonous – every bite is different. Yellow and red peppers, green celery, fresh cut tomatoes and corn… my mouth is watering just thinking about it! Next time I have to cook for someone, I’m pulling out this recipe.

Another obvious addition to this dish is tortilla chips! After five weeks (when I’m not on this anti-flour diet) I’ll be sure to whip up some tortilla strips. For now, I’m perfectly content with just this piping hot bowl of goodness.

Notes: I switched out zucchini for mushrooms and threw in a coarsely chopped tomato – it did not disappoint. I also added sriracha to the list of ingredients, because I live for spicy!

Tortilla Soup

  • 1 tbsp olive oil
  • 1 cups chopped onion
  • 2 garlic cloves, minced
  • 1 bell pepper, chopped
  • 1 zucchini, chopped
  • 1 ear fresh corn (or half cup – 1 cup frozen corn)
  • 1/2 cup green onion, chopped
  • 3 tbsp ground cumin
  • 3 tbsp crushed red chili pepper
  • One 15-oz can crushed tomatoes (or 2 medium tomatoes, diced)
  • 1 tbsp sriracha sauce (optional)
  • 1 can chopped green chili peppers, drained (optional)
  • 2 cups vegetable broth
  • 2 tbsp chia seeds (optional)
  • 1.5-2 cups cooked black beans (or beans of choice – I used a tri-color blend)
  • salt & pepper, to taste

In a large pot over medium to low heat, add the olive oil, onion, and garlic. Sauté for about 5 minutes. Meanwhile, chop the peppers, zucchini, green onion, and remove corn from cob. Add the veggies into the pot and sauté for another 5-10 minutes.

Add in the crushed tomatoes, cumin, broth, and chia seeds. Stir well and season with salt and pepper. Simmer on low-medium heat for 25-30 minutes.

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This next recipe comes from a lovely girl who sits next to me in my Jan term class. Molly’s blog wannabetrending.wordpress.com is super helpful – she recounts the top 5 trending topics of the day and informs all of us why they’re so important. Check it out!

With all the enthusiasm in the world, Ian (from Young and Hella Vegetarian) and I embarked on another culinary exploration. This time our mission was Palestinian Lentils and Rice. What I didn’t realize is that our mission involved feeding us and five more dudes! These are college boys, mind you, and man are they hungry. Luckily we had plenty of supplies, so we doubled the recipe and ended up more than enough. Let me tell you – cooking for a ton of people can be intimidating, but it’s very inspiring when everything comes together. The boys loved this dish, and I never got tired of all the ‘compliments to the chef’!

We all agreed: the key to this meal is ONION. Lots and lots (and possibly even more) sautéed onion is what makes this dish pop. The rice and lentils combo is hearty, just what we needed on a below-freezing winter night. Mix in some nice, big onion chunks and you’ve got yourself heaven in a bowl. Enjoy – there’s no way you can’t love this meal!

Palestinian Lentils and Rice

  • 1 cup jasmine rice
  • 1 cup dried lentils
  • 2 tbsp olive oil
  • 2 medium onions, coarsely chopped
  • 1 tsp cumin
  • 1 tsp red chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper

Sauté onions in oil until translucent, or very brown and crisp. Remove onions to a bowl and set aside.

Turn heat to med-high and add lentils and rice; sauté quickly in oil, add cumin and salt and pepper. Add 3 cups of water to rice and lentils and bring to boil. Cover tightly and cook on low heat for 20-25 minutes. Fluff up rice and lentils and top with onions.

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One more thing – the title of this blog post brought me right back to 1997. That’s right baby, I’m talking Sugar Ray.  Have a blast this weekend everybody, and remember that Iiiiii just wanna fly!