Sloppy Lentils

For Marie...

Stovetop Version

This is a very basic recipe, you can always add onions, garlic, etc.

3 cups of water

1 cup of dried lentil beans, rinsed and picked through

1 pkg Sloppy Joe seasoning

1.25 cup water

6oz can tomato paste

Combine water and beans in a large skillet and bring to a boil. Reduce heat and let simmer for 30 mins, stirring occasionally. Drain and reserve liquid (1.25 cups) and then add the lentils back to the skillet, with 1.25 cups of reserved liquid or water, package of seasoning and tomato paste. Reduce heat and simmer for 10 mins, stirring occasionally. When it reaches sloppy joe consistency, serve over hamburger buns.

Crockpot Version

2 cups water

1 cup brown lentils, rinsed

salt to taste (optional)

1 cup chopped onion

15 oz can diced tomatoes (drained), tomato sauce or 2 cups fresh tomatoes, chopped

1 (6 oz) can tomato paste, optional (as needed to thicken – especially if using tomato sauce)

2 cloves garlic, minced

1/2 cup ketchup

1 teaspoon mustard powder

1 tablespoon chili powder

3 tablespoons rapadura, molasses, or honey

1 Tbsp white vinegar

salt and ground black pepper to taste

Combine all your ingredients in the crockpot. Turn on low and cook for approximately 5 hours, until lentils are tender and the mixture has thickened and absorbed most of the liquids. Serve on open faced hamburger buns and top with melted cheese, as desired.

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Peppers: Stuffed with a Vengeance

This recipe came from the Vegan with a Vengeance cookbook and it was nothing short of awesome, seriously.

Black Bean, Mushroom, & Quinoa-Stuffed Peppers

Serves 4

2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 cups finely chopped fresh mushrooms
1 tablespoon chili powder
1 teaspoon salt
1 15-ounce can tomato sauce
1/4 cup water
1/2 cup quinoa
4 large red bell peppers
1 15-ounce can black beans, drained and rinsed
1 teaspoon pure maple syrup
Chopped fresh cilantro for garnish

In a saucepan over medium heat, sauté the onions in olive oil for 3 to 5 minutes, until onions are translucent. Add garlic and mushrooms; sauté about 5 minutes, until the mushrooms have released their moisture. Stir in the chili powder and salt. Add the quinoa and 1 cup of the tomato sauce (reserve the rest) and the water; lower the heat and cover, and simmer for about 20 minutes, stirring once.

Meanwhile, preheat the oven to 350º F (175° C), and prepare the peppers. Boil a pot of water. Cut the tops off the pepper and remove the seeds. Boil the peppers for 5 minutes, and then drain them.

Combine the beans and maple syrup with the cooked quinoa mixture. Stuff each pepper with the filling, and stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers, and bake for 15 minutes. Remove from oven; garnish with cilantro, and serve.

missing the maple syrup in the pic but I did use it in the recipe. I sub'd couscous for the quinoa.

onions, garlic and mushroom action

post tomato sauce addition

beans all mixed in and happy

pepper boil

do NOT be dumb enough to boil a pepper that is still wearing a sticker

The recipe is vegan but we added a bit of cheese. Now I love cheese but to be honest this recipe did not need any. Really it was so good that cheese didn't actually increase the yum factor.

Viola! 

~Venus

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Black Bean Croquettes

Ingredients

• 2 15-ounce cans black beans, rinsed
• 1 teaspoon ground cumin
• 1 cup frozen corn kernels, thawed
• 1/4 cup plus 1/3 cup plain dry breadcrumbs, divided
• 2 cups finely chopped tomatoes
• 2 scallions, sliced
• 1/4 cup chopped fresh cilantro
• 1 teaspoon chili powder, hot if desired, divided
• 1/4 teaspoon salt
• 1 tablespoon extra-virgin olive oil
• 1 avocado, diced

Directions

Preheat oven to 425°F. Coat a baking sheet with cooking spray.

Mash black beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn and 1/4 cup breadcrumbs. Combine tomatoes, scallions, cilantro, 1/2 teaspoon chili powder and salt in a medium bowl. Stir 1 cup of the tomato mixture into the black bean mixture.

Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2 teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil. Divide the bean mixture into 8 scant 1/2-cup balls. Lightly press each bean ball into the breadcrumb mixture, turning to coat. Place on the prepared baking sheet.

Bake the croquettes until heated through and the breadcrumbs are golden brown, about 20 minutes. Stir avocado into the remaining tomato mixture. Serve the salsa with the croquettes.

Here is the link  Eating Well

And of course, my photos, comments and a little story...

Bean mixture, breadcrumbs, salsa for the bean mixture. See the problem here? Neither did I at first until I realized I was making balls without adding in the tomato mixture. One of my friends suggested that I get a cam and stream my own vege cooking shows. This is a good example of why I would make a bad "tv" chef. lol

I ran out of breadcrumbs so I had to make more to coat the last two balls. I did not find that mine were very firm, maybe more crumbs need to go into the mixture? Oh maybe adding cooked barley or rice to the mix... ?

Viola. Overall it was a tasty, filling meal. I'd add more seasoning next time. But play around with them some.

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Taco Salad part deux

Empress shared a gorgeous Taco Salad recipe here  http://vegetarianstarterkit.blogspot.com/2010/01/meatless-mondays-bonus.html


Of course salads are so amazingly versatile so I figured I'd throw another option up here. :)


This is just another of my "use what you love" recipes. 





I started with dark red kidney beans, garbanzo beans and fresh corn. Just boil the corn then cut the kernels off the cob. I threw all of that into a pan and warmed it with a taco seasoning packet and just a little water.


This is a good meat free base for tacos, nachos.. anything really. Then i just built my salad the way I like it. I always use fresh baby spinach instead of lettuce because it packs a larger nutritional punch.


~Venus

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So long, Swine.

Now obviously I said bye to pork a few months ago but tonights recipe scared me...  Yes, I said it. I was scared of trying to make this meal without the pig.


You see... I am a good Southern girl and when you talk about making a pot of beans I just immediately see the ham bone and meat in those beans, giving them flavor. How was I going to make vegetarian beans and rice that would give you that flavor, that comfort without the animal? I was worried but I took a deep breath and gave it my best.


My inspiration


I used...
1/4 to 1/2 onion
4 stalks celery
3 cloves garlic
1/2 green and 1/2 red bell pepper
1 tsp oregano
1 tsp thyme
2 bay leaves
2 tbs liquid smoke
assorted spices - pepper, red pepper flakes, slap ya mama
some veggie stock
and water as needed


I cooked and froze a few 28oz bags of red kidney beans a few weeks ago so I used two of those so it'd be the same if you had canned beans. Put them in a pan with their liquid. The inspiration link walks you through cooking the beans from dry if you need that.


I put all the veggies in the food processor 



And pulsed them to death!



Add the mush to the pan, add bay leaves and spices



Get the pan boiling and then let it simmer, it cooks down so watch the liquid level. you don't want the liquid all gone.



I took a good portion of beans out and processed them and added them back to the pan. This is when I added in some veggie stock. you want it to be creamy, not dry.



This recipe can really be tweaked a million ways based on what your family likes. The liquid smoke really gives it that hearty taste in the place of ham. 



~Venus

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Meatless Monday - My favorite chili recipe

It's adapted from Rachel Ray. The addition of beer really makes it special but it is just as good without it. Enjoy.

Vegetarian 3-Bean Chili
Serves 4-6

2 tsp canola oil, just enough to lightly coat the bottom of the pan OR canola spray
1 medium sweet onion, diced
1 large red bell pepper, diced
2 jalapenos, carefully diced and seeded
3-4 garlic cloves, minced
1 cup pale ale or beer, cheap stuff is fine OR 1 cup vegetable broth
28 ounce can crushed tomatoes
15 ounce can diced tomatoes (fire-roasted is recommended)
15 ounce can black beans, drained but not rinsed
16 ounce can dark red kidney beans, drained but not rinsed
1 Tbsp ground cumin
2-3 Tbsp good quality chili powder
1/2 tsp Tabasco sauce
1 cup vegetarian refried beans (a half a can or so)
1/2 tsp salt, or season to taste

Heat oil in medium soup pot or Dutch oven over medium heat. Add onions and bell peppers and saute for 10 minutes, until onions are translucent. Add jalapenos and garlic and saute for a few minutes more. Deglaze pan with beer or broth. Add tomatoes, beans, cumin, chili powder, and Tabasco sauce. Simmer for 10 minutes on low heat. Add refried beans, and stir to combine. Taste for salt, and add more if needed. Simmer on low for another 10 minutes, and serve with your favorite toppings. I like avocado and crumbled tortilla chips.

This is vegan if no cheese is used as a topping, and can be gluten-free if using a gluten-free beer or vegetable broth.

-Empress

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Tropical black beans with mango sauce to brighten up a gray day

This is my attempt to loosely copycat Kashi's frozen dinner of the same name. Let me warn you, I haven't tried it so this is totally my own interpretation of the ingredients.

Speaking of ingredients...here they are.



And the finished product.



I used Trader Joe's Harvest Grain blend to serve the beans over as a sub for the Kashi grain pilaf, and I don't think I will use it again. It didn't cook evenly, the couscous was mushy and the baby garbanzos were almost raw, and it was bland. I also attempted to chop all the vegetables in the food processor, but I over-processed them so all the lovely red bell pepper, jalapeno, garlic, and onion was very, very finely minced. Next time I will rough chop the red bell pepper, and finely mince (separately!) everything else. For the sake of ease, I didn't add too many different vegetables and roast or grill them like in the Kashi meal. And I added a wee bit too much allspice.

Enough of the bad stuff, how did it taste? It was AWESOME. It was so good, I am looking forward to leftovers tomorrow for lunch. It was smoky, spicy, and the mango sauce was just a perfect compliment to it. I am going to make this again, and as this blog as my witness I will perfect the recipe. And find a better grain for it, too. Maybe coconut rice. But for those unwilling to wait for a perfect recipe, I will post one now.

Black Beans with Mango Sauce
Serves 4

Mango Sauce
• 1 1/2 cups frozen (or fresh) mango chunks, thawed and 1/2 cup reserved for garnish

• juice of 1 lime

Black Beans
• canola oil spray or 1 Tbsp canola oil

• 1 medium sweet onion, chopped finely

• 1 jalapeno, minced with seeds removed (wash your hands very well after working with the jalapenos or wear gloves, and do not under any circumstances decide to rub your eyes or change out your contacts for a couple of hours. It hurts. Trust me.)

• 3 garlic cloves, minced

• 1 red bell pepper, chopped

• 1/2 Tbsp minced ginger

• scant 1/4 tsp ground allspice (I used 1/2 tsp and it was a little strong)

• 1/2 tsp dried thyme (I think fresh thyme would really brighten up the flavor, maybe a 1/2 Tbsp fresh minced?)

• 1/4 tsp cayenne pepper

• 2 15 ounce cans of black beans drained but not rinsed, or 3 cups cooked black beans

• 1/2 cup vegetable broth or water

• 1/4 tsp liquid smoke

• salt to taste (start with 1/2 tsp)

• juice of 1 lime

Mango Sauce: Puree mangos in a blender until smooth. Add juice of 1 lime, and pulse to combine. It should be thick but thin enough to pour from a spoon. Pour into a small bowl and refrigerate while you prepare beans. Dice 1/2 cup reserved mango chunks for garnish and store in refrigerator along with sauce.

Black Beans: Saute onion, jalapeno, garlic, and bell pepper over medium heat in a skillet sprayed with canola oil or with 1 Tbsp canola oil until onions are translucent, about 10 minutes. Add in ginger and cook another minute. Add in allspice, thyme, and cayenne and cook for another minute so spices can mingle and get nice and fragrant. Add black beans, vegetable broth, and liquid smoke. Simmer for 10-15 minutes. Season to taste with salt, and if you'd like more cayenne. When done, turn off heat and add lime juice.

Serve over your favorite grain. On top of beans add 1-2 Tbsp of mango sauce in a nice drizzle, and garnish with diced mango. Enjoy!

-Empress

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Meatless Mondays BONUS!

In honor of Meatless Mondays, and because I have been a recipe slacker, I wanted to add a recipe today.

TACO SALADS!

Easy and quick dinner that is so good. For my picky kids, I deconstruct it and serve all the components separately along with a bowl of chips.

I make my own taco seasoning (many kinds contain dairy ingredients FYI) but your favorite packet is easily substituted. Like I blogged before my favorite veggie crumbles to use are Morningstar, one bag equals 1 pound of cooked ground beef. I heat the crumbles, add the seasoning and some water, I add a can of rinsed and drained beans to stretch it out and add some fiber, and continue to heat on low for 10 minutes to let the flavors meld. And then from there it's a matter of personal taste, I like lots of lettuce, tomatoes, taco meat and beans, and instead of cheese or sour cream, avocado! I love avocado. For dressing I use salsa, but French or Ranch would be good. Salsa mixed with sour cream is also yummy.

Pictures of my taco salad, and recipe below.



First the baby spinach.



Next, mixed baby greens and grape tomatoes.



The taco "meat" and beans are then added. I need a bigger bowl.



My beloved avocado, I had to restrain myself not use the whole half.



And finally, a couple of spoonfuls of salsa. Mmmm, jalapeno salsa.

Taco Salad
Serves 4

1 12 ounce package Morningstar Grillers Recipe Crumbles (or your favorite vegetarian ground beef substitute)

2 Tbsp chili powder
2 tsp cumin
1/2 tsp EACH onion powder, garlic powder, paprika, oregano, black pepper, and salt.
Generous pinch of cayenne pepper
1 Tbsp flour
1/2 cup water
15 ounce can of black or pinto beans, rinsed and drained or 1 1/2 cups cooked beans

Baby spinach
Salad greens, like romaine, mixed baby greens, green leaf lettuce, etc.
Your favorite salad accompaniments, like grape tomatoes, sliced cucumber, chopped red onion, diced avocado, etc
Shredded cheese
Sour cream
Salsa
Your dressing of choice, French, Ranch, or salsa mixed with sour cream
Tortilla chips

Heat crumbles in a medium saucepan over medium heat until warm all the way through. In a small bowl mix together spices and flour. Sprinkle over crumbles and stir to combine, then add 1/2 cup water and stir again. Let it continue to cook over medium for a few minutes, add beans and mix again, then lower heat to low and cover for 10 minutes while you prepare the salads.

In large bowls add spinach, mixed salad greens, your favorite salad vegetables. When taco "meat" is done sprinkle a 1/2 cup portion over the greens. Add any of your favorite toppings: cheese, sour cream, salsa, dressing, and crushed tortilla chips. And enjoy!

Also, I ran my taco salad through a nutrition calculator and it came out to be 328 calories, 43 grams of carbohydrates, 10 grams of fat, and 20 grams of protein. How awesome is that to have a huge meal for under 350 calories!

Happy Meatless Monday!

-Empress

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I had no idea about this and felt like sharing

Evidently red kidney beans improperly cooked can give you food poisoning.

Red Kidney Bean Poisoning

A not so pleasant aspect of the kidney bean is an illness caused by a toxic agent that is common to many species of beans; however, its highest concentration is most often found in red kidney beans. It is possible for just a few raw beans to trigger adverse symptoms.

As with the preparation of many foods, proper handling and cooking temperatures are of the utmost importance. The toxic syndrome has been found to be commonly caused by the ingestion of raw, soaked kidney beans, but several outbreaks have been linked to "slow cookers" or crock-pots, which had not reached a high enough internal temperature to destroy the glycoprotein lectin. There is some evidence that heating the beans to 80 degrees C. may increase the level of toxicity by five, which makes the beans even more toxic than if eaten raw.

Symptoms of toxic reaction usually appear between one and three hours after consumption and are marked by the onset of extreme nausea, severe vomiting, and diarrhea. Some persons have even been hospitalized, but recovery is usually rapid and spontaneous. There have been no major outbreaks in the United States.

NOTE: The following procedure has been recommended by the Public Health Laboratory Services to render kidney, and other, beans safe for consumption:

* Soak in water for at least 5 hours.
* Pour away the water.
* Boil briskly in fresh water for at least 10 minutes.
* Undercooked beans may be more toxic than raw beans.

From this link.

Good to know. I love red beans and rice. From now on I will make sure to cook them on the stove until really well done.

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