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Showing posts from January, 2015

Stove-Top Apple-Beans (Vegan, Gluten-free)

Stove-Top Apple-Beans over Spud Bakes Ingredients 1 1/2 C. cooked Beans (white, pinto, your choice) 2             Apples , finely chopped, or fresh unsweetened Apple Sauce 2 C.       Crushed or Pureed Tomatoes 4 tsp.     Dijon Mustard 2 T.       Blackstrap Molasses 2 T.       Apple Cider Vinegar 1/2 tsp.   Smoked Paprika or Chipotle (hotter smoky) 1/2 C.     Water 1 Sprig   Rosemary 1 tsp.     Dried Thyme or Dillweed A few drops of Liquid   Smoke 1/2 tsp.   Celtic Sea Salt (or Smoked Sea Salt) Black Pepper to taste Method: In a large sauce pan, combine all the ingredients above (except for the salt and pepper) Cook over medium heat until the ingredients simmer, then turn down to LOW and put on cover.  Cook for up to 1 1/2 hours until beans are tender. Add the salt and pepper and serve over potatoes (as above) or quinoa, rice, etc.  This recipe is based on the lovely Apple Baked Beans Recipe  in my favourite Bean Cook Book (below): F

Hot Oatmeal Porridge with Nut Jam Toppings

Creamy Hot Oatmeal with Dreamy Marzipan Topping I really can't identify with people who turn up their noses at hot oatmeal porridge.  But maybe it's because they have only ever eaten it with the same old milk and brown sugar topping?  Maybe it they tried topping the breakfast with wonderful nut jams (sounds like they might be a bother to make, but they are really easy) they would be converted to l.o.v.i.n.g oatmeal forever! If you have even the tiniest bit of Scots in your background (or even German, I find out from my hubby), you may have been introduced to oatmeal as a youngster.  Maybe the icky kind: either thin, grey gruel (ugh) or lumpy, unpalatable "porjch" (gag).  My mom cooked the thick lumpy variety and I ate the gruel type when I attended a convent boarding school for a year.  But my friend's mom cooked it 'just right' as Baby Bear's.  And my mother-in-law's was right up there with the stuff you get served at 5-Star hote

Lentil Bowl #4: Savory Middle East Lentil Stew

Savoury Middle East Lentil Stew This is a quick-to-put-together comfort food for cool winter days or nights, as long as you have the Quinoa (or Rice) and Red Lentils pre-cooked.  A green salad and a piece of fresh flat bread will round it out nicely.  I've made it a little more "world" foodie than actual Middle Eastern, but you can always sub Brown Rice for the Quinoa and Cayenne and Paprika for the Chipotle (I just love the smoky hot quality of Chipotle if you are wondering why it turns up in so many recipes).  I also use Coconut Oil instead of Olive Oil, but please use what you have available, or what you prefer.  If you have other veggies that you would like to saute up with the onions (bell peppers, egg plant, minced garlic), go ahead!  Enjoy! INGREDIENTS: 1 T. Coconut Oil   2 Onions , chopped fine  1 tsp.  Turmeric powder 1 tsp. ground  Cumin  (I grind the seeds up in a Coffee Bean grinder-- you could just buy the powder) 1 tsp. ground  Cinnamon

La Mousse Végétalien Habitude ('The Usual Vegan Mousse') (gluten-free)

I went into the pantry tonight and found a very over-ripe avocado.  What came to mind? Guacamole? Nope. Chocolate Mousse, of course.  Nothing makes a mousse like avocado.  Especially when you are vegan (all those eggs, you know) or lazy (all those eggs to be beaten up).   And since I'm trying to cut down on refined sugars, I used Stevia (just a packet of "SweetLeaf") and a few maple chips (little pieces of maple sugar) and a few cacao nibs (what are they? little pieces of hardened cacao I guess-- certainly not chocolate chips!)  So here is the easy recipe for the 2 puddings my husband and I enjoyed (and he gets to 'lick out the blender' as well-- without slicing his tongue on the blade I hope). (Serves 2, or maybe 1 person who stays up really late and discovers the avo that needs dealing with) 1 large-ish over-ripe Avocado 1 1/2 C. Coconut Dream (or other non-dairy milk) 1 T.   Organic Cocoa Powder or Raw Cacao Powder 1 tsp. Organic Vanilla Extract