Spanish Rice

2+ Roma Tomatoes
1 Medium Onion, peeled and quartered
2 cups rice
1/3 cup canola oil
4 cloves garlic, minced
3 medium jalapenos, seeded and minced
2 cups vegtable broth
2 tsp chili powder
14 oz can black beans
1 cup frozen corn


-Preheat oven to 350F

-In a blender or food processor, blend the onion and tomato into a smooth puree. Transfer the puree into a measuring cup. You should have 2 cups of liquid. If not, make up the extra with water. If you have too much, spoon out extra.

-Heat oil in a large straight sided saute pan with a tight-fitting lid over medium-high heat until hot, about 2 minutes. Add rice and fry until translucent and golden.

-Reduce heat to medium and add garlic and jalapenos. Saute until jalapenos are softened and garlic is fragrant, about 2 minutes.

-Stir in pureed tomatoes and onions, broth, beans, corn, and salt. Bring to a boil. Cover the pan with the lid and place in the oven for 30-35 minutes, stirring after 15 minutes, until all liquid is absorbed and rice is fluffy. Serve warm.

Heinz Style English Baked Beans (Veganized)

1 lb navy beans
1/4 teaspoon baking soda (bicarb of soda)
1 tablespoons veg oil
1/2 large onion, diced
1 tsp dried thyme or sage (or both)
4 cloves garlic, crushed
1 large can (approx 3 cups) crushed tomatoes
1 clove
3 tablespoons molasses
1/4 cup sugar, or to taste
Salt to taste


-Soak the beans in cold water overnight.

-The next day wash and drain them, then cover with cold water, add the baking soda, and cook them for about 1 to 1 1/2 hour on a medium heat till they are tender, and just beginning to split. Drain and keep aside.

-In a big, heavy pot heat the oil and toss the onion in it. Sauté for about 5 - 10 minutes on a medium heat and then add the chopped herbs and the garlic. Stir and cook for another minute or two, until the garlic is fragrant. Add the tomatoes, breaking them up a bit.

-Add Molassass, cloves, sugar and salt. Stir and simmer for about 20 - 30 minutes. Let cool completely.

-When cool, puree well in a blender till it turns to a smooth sauce. Return to the pan, taste and readjust seasoning.

-Add the beans to the sauce mixture and cook on a low heat for at least 30 - 45 minutes, or more, until the beans are very soft. The beans taste better the next day when they have had a chance to absorb the flavours better, but they're not bad on the day either.

based on: http://www.thetiffinbox.ca/2010/05/english-baked-beans-heinz-style.html

Basic Black Bean Burgers

INGREDIENTS:
3 cups (or 2 cans drained) cooked black beans
1 cup frozen sweet onion and bell pepper mix
4 cloves garlic
2 tablespoons cornstarch
1 tablespoon chili powder
1 tablespoon cajun seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 slices whole-wheat bread, torn into pieces

water (as needed)

DIRECTIONS:

Toss ingredients into a food processor and blend until even.  May also be mashed up in a bowl, adding one ingredient at a time.

May be pan-fried to order - works great as a substitute for falafel as well.  Best results come from baking. 

To bake: Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet. Shape into burgers approx. 3/4 inch (2 cm) each.  I fit 3x4 rows of rectangular bread-slice-sized burgers onto one sheet. Bake until cooked in the center and crisp in the outside, flipping every 10 minutes, for a total of 30-40 minutes.

Inspired by Vegan Black Bean Burgers on AllRecipes.com.

Stir Fried Water Spinach with Fermented Tofu

1lb water spinach or chinese spinach
1/2 small onion
4 slices ginger
4 cloves garlic
2-4 dried chilis
3-4 cubes fermented tofu
2 tbsp shaoxing wine
2 tbsp tofu brine
1 tsp pepper
1 tsp sugar
2 tbs canola oil


1. Break water spinach into manageable pieces, removing the larger stems.

2. Slice onion, garlic, and chilis; julienne ginger.

3. Combine fermented tofu with shaoxing wine, tofu brine, dried chilis, sugar, and pepper. Mash into paste.

4. Heat oil on high and saute onion.

5. Add garlic and ginger; saute mixture.

6. Add water spinach and fermented tofu paste; stir fry until spinach is wilted, being sure to turn the spinach frequently to mix all ingredients.

A note on chinese water spinach choice: these are very similar varieties that are often sold under the same name and appear to be from the same species, but occasionally you can find water spinach sold alongside chinese spinach.  Water spinach tends to have a stronger flavor which works well with the strong flavors in the sauce.  Chinese spinach is more subtle but more leafy (and, at least at our local market, costs half as much).

Cheesy Potato and Broccoli Comfort Casserole

2 tbsp flour
1 (13.5 oz) can coconut milk
5/6 cup nutritional yeast (because fuck you)
2 tsp spicy brown mustard
1 tsp paprika

Whisk flour with coconut milk in small saucepan, then cook over medium heat until sauce thickens and bubbles.  Remove from heat, stir in other shit, cover.



1 cup pork-flavored dry TVP
1 cup water
½ bag of frozen chopped onions and celery
5 cloves garlic, big-ass ones
1 lb chopped broccoli
1 (14 oz) can diced tomatoes with chilis
2lb potato fries/hash browns (precooking optional for more crispy texture)
1-2 tbsp hot sauce

Preheat oven to 350º.  Spray bottom of casserole dish with oil, cuz reasons.

Mix ham bits and water to soak.

Sautee onion.  Mince garlic and add to onions.

Realize you forgot to thaw broccoli.  Pour it into pan and warm it in oven for 10 minutes.

Pour fries out over broccoli.

Mix all remaining ingredients with cheesy sauce, and then pour over casserole.

Bake 45 minutes.

Inspired by Nutritional Yeast Cheese Sauce on Our Fresh Kitchen and Flavorful Tater Tot Casserole on AllRecipies.com.

Found Item Soup

5 1/2 cups water
3 cubes vegetable bouillon (or 3 cups broth replacing 3 cups water)
1.5 tbsp chili powder
2 tbsp dehydrated onion
1 tbsp oregano
2 tsp paprika
some tarragon
1 tbsp chives
1 tsp cinnamon
2 tsp coarse ground black pepper
1 cup pork flavor dry TVP
1/2 cup very finely chopped cilantro stems
4 dried chili peppers
1 (10 oz) can diced tomatoes with chilis
1 (10 oz) can condensed cheddar cheese soup
1/2 cup unflavored dry TVP
1/2 lb frozen sweet corn
1 lb can refried beans
1/2 lb frozen broccoli
3 cups frozen diced potatoes

Combine in slow cooker; cook on low till you get hungry, 4-8 hours.

Roasted Pepper Cilantro Salsa

2 bell peppers
4 jalapeño peppers
6 roma tomatoes
1 small onion
3 cloves garlic
1/2 small bunch cilantro
2 tablespoons lime juice
1 teaspoon salt
1 teaspoon black pepper


Slice bell peppers in half and remove stems and seeds.

Place with jalapeño peppers on aluminum foil-lined pan, and broil on high as close to broiler as possible for 15 minutes, flipping over halfway through.

Refrigerate peppers for 20 minutes in sealed container, then peel and discard skins.

Chop tomatoes and onion into large chunks so that they won't float on the top of the food processor's chamber, mocking you while the remaining ingredients liquefy at the bottom.

Toss all ingredients into food processor and hit the "make salsa" button.

Invite friends to party, asking them to bring chips because you forgot to buy them at the store, and cry about not being able to eat your delicious salsa while waiting for them to arrive.

Inspired by How To…Roast Green Chilies by the Pioneer Woman and The Best Fresh Tomato Salsa on AllRecipes.com.

A Joe That Is Not Sloppy Is Scarcely A Joe At All

1 medium onion
3 cloves garlic
1 med pepper
1 carrot
(or sub 1.5 cup frozen chopped onion mix)

4 cups water in small saucepan
2 cubes vegetable broth bouillon
12 ounces (1 large can) tomato paste
2 tablespoons BBQ sauce
2 tablespoons brown sugar
2 teaspoons cider vinegar
1 teaspoon liquid smoke
1 tablespoon parsley
1 teaspoon black pepper
1 teaspoon garlic powder
1.5 cup dry TVP

Sauté the veggies until soft and flavorful.
Mix in with the remaining ingredients in a small saucepan, and simmer until thickened.
Eat on toast or some shit.

Inspired by Rachael Ray's Super Sloppy Joes on Food Network.