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

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).

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.