Tag Archives: beans

(not just) Red Beans and Rice

Posted on April 23, 2012 | Leave a comment

Red Beans and Rice. it’s simple, hearty, deliciousness. and it makes me think of this song http://www.youtube.com/watch?v=stGYYRtpqx8&feature=fvwrel

the last time i followed a recipe i felt that the finished product was bland, and not saucy enough to stand alone over rice. it was more of a burrito filling. so instead of using any recipes, i just ad-libbed based on what i was craving, and made it saucy as hell! i served this over brown basmati with more of the amazing corn muffins i made last week. i also attempted to make tofu sour cream, but ended up with lemony tofu dip (dammit!) so i ad-libbed as well with paprika, garlic & onion powders, and nutritional yeast to make some sort of cheddar sauce. it’s tasty, but i’d either skip it next time, or make cashew cheese sauce to go that route. or i guess i could see if there’s a healthier alternative to tofutti on the market, but i rarely ever need that sort of thing. you know?

My Not So Red Beans and Rice

makes a ton, so feel free to halve it

2 medium red onions, small dice

1 orange bell pepper, ribs removed, diced

1 jalapeño, halved and sliced including seeds (or de-seed, whatever you prefer)

2 large cloves garlic, minced, or about 1 tbs

1 tbs gluten free soy sauce

1/2 tsp thyme

1/2 tsp smoked paprika

1/2 tsp ground mexican oregano

1 1/2 tsp corriander

1 tbs fresh lemon juice

roughly 4 cups vegetable stock mixed with 1 1/2 tbs cornstarch

roughly 2 quarts (about 8 cups) mixed beans, or red beans

rice, for serving

get out a large, heavy bottomed dutch oven or skillet with high walls. add a few tablespoons of olive oil and heat. add the onions, and cook them down until browned and soft, about 8-10 minutes. add the bell pepper, and cook until soft. add the jalapeño and the garlic and cook until fragrant. add the soy sauce to deglaze. add the stock and the dry spices and bring to a low boil. simmer until the sauce thickens somewhat- it won’t be thick like a gravy, but it will be ‘saucy’. add the beans and continue to simmer for 10 minutes to blend the flavors. add the lemon juice, and check for seasonings. serve over rice with your favorite hot sauce, or aforementioned creamy condiments.

gluten free and vegan red beans and rice

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Aromatic Seitanic 3 Bean Chili

Posted on September 23, 2011 | 2 Comments

this is definitely one of those hearty, spicy, fall-is-here-again meals; it freezes beautifully, and for me it was a great way to use up leftover seitan from tamale filling that i had otherwise forgotten about. this makes quite a bit of food so it’s great for potlucks, tailgating, ect.  for a chili thats brimming with different chile powders, its spicy without being hot and the coriander/jerk/cinnamon combo adds this wonderful texture and hint of lemon/curry ‘something’ to every bite, so don’t be afraid of the unconventional-ness of them;  definitely start with half of the chile powder in case your taste buds aren’t as tempered and add from there.

 

2 c each cooked or fresh steamed; chickpeas, kidney beans, pinto beans, or 6 total cups of your favorite chili bean combo

3 c chopped seitan- red/white steamed seitan from viva vegan works perfectly, but any store bought/ home made seitan will do.

1 large red onion, diced

2 annaheim peppers, de-seeded and chopped

1 red bell, chopped

2, 15oz cans fire-roasted diced tomatoes

1 4oz can tomato paste

2-5 c vegetable stock

3 cloves minced garlic

3 tbs chili powder

1-2 tbs arbol chile powder

1-2 tbs ancho chile powder

1 tbs jerk seasoning

1/2 tbs cumin

1 tbs crushed coriander seeds

1 tsp cinnamon

 

saute the onion in some oil over medium heat until translucent and soft. toss in the peppers and cook until they just begin to soften, maybe 5 minutes tops. add the garlic and all of the dry seasonings and cook until it’s toasty, and you can smell the garlic. add the tomatoes and tomato paste and combine. stir in the beans and seitan, and add enough stock to cover by a half an inch. bring to a boil, drop to a simmer, and cook-partially covered, for 30 minutes. taste for salt/pepper, more chile, ect, add more stock if needed, and simmer for another 15 minutes to thicken.

loaded vegan seitan chili

^ worst computer snap-shot ever!

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Posted in crockpot, stew, whats for dinner?

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Habanero Linguine with Black Beans, Grilled Veggies and Avocado Cilantro Pesto

Posted on July 12, 2011 | 1 Comment

i’ve been going to the farmers market (lyndale, aka ‘the big one’) regularly this summer for my weekly produce stock up, and i found a great pasta vendor- pasta alley- they have a huge variety of flavors, and also makes whole wheat and gluten-free pastas as well. we’ve bought quite a few flavors over the last few weeks, but we have come back to one over and over again, habanero! just like the name implies, it’s definitely a spicy noodle, so we tend to mix in an equal proportion of another flavor to help dull the heat. i only wish they made more of their flavors in whole wheat or gluten free, because i can’t rationalize eating ‘white’ pasta more than once or twice a month. oh well. here’s a fun recipe that we have whipped up twice now using plenty of farmers market finds! You could also use plain pasta and add heat with either a little habanero sauce, or crushed red pepper flakes.

Habanero Linguine with Black Beans, Grilled Vegetables, and Avocado Cilantro Pesto

serves 6-8

1 8 oz package habanero pasta

1 8 oz package chive and onion pasta (or another flavor)

4 small zucchini, halved and sliced 1/2” thick

1 1/2 c or about 4 ears worth of sweet corn

1 28 oz can black beans or about 2 1/2-3 cups total beans

Avocado Cilantro Pesto* make a double batch if you like your pasta saucy

1 ripe avocado

the juice of 2 limes

1/2 c slivered almonds

1 bundle, or 1 cup loosely packed cilantro

1 tbs nutritional yeast, opt

1/2 c water if needed

olive oil or canola oil

salt and pepper to taste

first, lets make the sauce. combine all sauce ingredients except for the water and oil in a food processor. pulse until finely chopped and pasty. with the machine running, stream in roughly 1/4 c of oil. now stream in some water until thinned slightly. depending on your personal preferences, you could use more or less oil or water since the avocado makes it so creamy, and the lime adds a nice punch of flavor. set this aside.

grill the zucchini and corn either on your grill pan, under the broiler, or on a coal grill until crisp tender and lightly golden on the edges. either grill the corn on the cob, or remove the kernels and place in aluminum foil. place in a large serving bowl. rinse the black beans under hot water and add to the bowl.

boil the noodles according to the package directions, and rinse under hot water once al dente. drizzle with a teeny bit of oil- this will help everything combine smoothly without a gummy mess.

toss the pasta with the veggies, and then with the pesto sauce. serve immediately or at room temperature.

the original versionthe first version with just cilantro and corn, tossed with lime juice and coconut oil.

the new version!

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Posted in pasta, shopping, whats for dinner?

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aaaaaaaaand we’re back! kinda

Posted on March 31, 2011 | Leave a comment

well, it’s been a crazy past few months but The Hive opened successfully on March 22nd! I haven’t worked a 5-day week in almost 3 years, let alone a 6 day week so it’s been hard to try to find time to make a decent meal, let alone blog about it. Hopefully once we get our last chair filled i can ease up on my salon presence, but for now it’s been entertaining trying to find meals that either feed us for days on end, or can be made in a snap. or both if i’m lucky! Our “ancient” digital camera is still on hiatus, and until i get a new one i will be blogging sans pics, but considering most cookbooks come with hardly any photos at all, i hope you will see past this for now :D

here’s to hopefully getting 1-2 posts in a month!

xoxo

Jen

Simple Hominy and White Bean Chili

serves 6-8

*feel free to swap out the beans for kidney or pinto, but i love canellini and navy the most!

1 28oz can diced fire roasted tomaotes

1 6oz can tomato paste

1 28oz can Hominy, drained (check your local mexican grocer)

1 28oz can Canellini or Navy Bean, drained

1 c sweet corn kernels

1 large red onion, diced

2 jalapenos, sliced thinly, de-seeded if desired

1/4 c chili powder

1 tsp cumin

4-6 c vegetable stock

1/2 tsp mexican oregano, optional but very tasty

warm a few tablespoons of oil in a dutch oven, or another large pot, over medium heat. add the onion and jalapeno, and cook until the onion is soft and barely pink. add the chili powder and cumin, and stir for a minute. add the rest of the ingredients using the stock to adjust the thickness to your preference. bring to a simmer and cook partially covered until thickened, about 45 minutes. for an even heartier meal, serve alongside rice or cornbread.


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Posted in crockpot, Gluten Free, soup, whats for dinner?

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