Refried Beans

So this turned out really good. I made it once before without using all the chili powder b/c I thought it would be too spicy. It turned out really bland. But this time I follow the recipe exactly and I loved it. Plus it's cheap and easy.

1 bag pinto beans (soak overnight and drain)

2 C water
3 C vegetable broth
1/2 C minced onion
3 C garlic minced
1/2 t salt
1 T chili powder
dash oregano
dash cumin

Cook in the crockpot on low for 8 hours. Mash with potato masher. As it cools it will thicken.
Enjoy!

Spanish Rice

This is how they do rice in Chili, cooking it in oil, onion and garlic makes it taste so yummy. My kids loved it. If my kids will eat what I make it reinforces my eating habits, but it is tough when they refuse to eat it. Last night we ate this Spanish Rice recipe with green beans from Trader Joes as a side. My oldest ate it all. For a drink I made the Green smoothie and they loved it. Yeah! My bananas were really ripe when I froze them so I think that made the smoothie taste sweeter. I felt successful last night. :)

2 T olive oil
1 onion, chopped fine
1 garlic clove, minced
2 C brown rice
4 C vegetable broth
1 can diced tomatoes, drained
1 t salt
pinch of oregano

(optional: add 1 can black beans drained for extra protien)

1. In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are soft.

2. In a separate sauce pan bring stock to a simmer. Add tomatoes, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook for 25 minutes. Turn off heat and let sit for 10 minutes.

Apple Pecan Salad

This is yummy.

1 C thinly sliced red onion
2 Gala apples, cut into 1/4 inch cubes
3/4 C pecans, toasted
Salad greens (I used the "Spring Mix" from Costco)

Dressing:
1/2 C vegetable oil
1/3 C apple cider vinegar
3 T frozen apple juice concentrate, thawed
2 T minced red onion
1 3/4 t salt
1/2 t ground nutmeg
1/2 t ground ginger
1/4 t ground black pepper

Dressing should be made no more than a couple hours in advance.

Yummy Vegan Potato Salad

This was awesome! I made this for a church function and it was all eaten up! I was a little reluctant that I didn't have any leftovers but I was glad that others liked it so much.

1 C Finely chopped red onion
1/4 C Lemon juice
1/2 T Salt
1/4 C Mustard (Dijon if you like a little kick)
1/4 t pepper
6-8 LARGE potatoes
1 C Chopped celery
1 1/4 C Vegenaise or other mayonnaise substitute

Boil potatoes for 1/2 hour then peel and cut into cubes.

Stir together onion, lemon juice, salt, mustard and pepper. Toss hot cubed potatoes to coat evenly. Stir in celery and Vegenaise. If it is dry, add a little more mustard and Veganaise until you have desired consistency. Serve warm or chill before serving.

Variation:
Add 1/2 C chopped green bell peppers.
Substitute half the Vegenaise with vegan yogurt.

Chickpea and Vegetable Curry

My husband loves curry so this is what I make him instead of beef/chicken curry. Once I cooked it too long however and he mentioned that it reminded him of baby food! (don't let it simmer on the stove too long or it will taste like mush) He still ate it, and I'll still make it again. It tastes really good when the vegetables are tender/firm. I might leave out the sweet potato next time. That is what reminds him most of baby food.


2 C vegetable broth
1 large vidalia onion
1 T shredded ginger root
3 cloves garlic, minced
1/2 t fennel seed
2 t curry powder
1 C coconut milk
14 oz canned garbanzo beans
3 medium zucchini chopped into 1" squares
1 medium sweet potatoes, chopped
1 C green beans
1 C broccoli

1. Heat broth in a large heavy-based pann and cook the onion over medium heat for about 10 minutes until soft. Add geinger, garlic, fennel seeds, curry powder. Cook stirring for 2 minutes until combined.
2. Stir in the coconut milk, chickpeas, zucchini, sweet potato and broccoli florets and bring to boil. Reduce heat, cover and simmer for 20 minutes (not too long or vegetalbes will get to mushy!) until vegetables are tender but slightly firm.
3. Preheat oven to 350. Spread shredded coconunt on a large baking tray and toast in oven for a few minutes until lightly golden. Serve over curry as a garnish.

I serve this over brown rice.


This original recipe came from a cookbook I bought at Borders on sale. I tweaked it slightly. You can do the same. Add whatever vegetables are on sale or that you like best.

Avocado and Tomato Salad

This is soooo yummy! I had this at a friend's house once and I was so amazed. I would have never thought of making this salad and it is so easy! We used cherry tomatoes from our garden, but regular tomatoes work as well (just dice them.)

3 C Cherry Tomatoes (halved)
2 Avocados cut up into 1/2 inch pieces
1/2 Red onion
1/2 C Balsamic Vinaigrette

Toss ingredients and your done!

Vegan Stuffed Peppers

This is an adaptation from the Better Homes and Gardens cookbook. My sons both ate this (without the peppers)and they love it! The white sweet corn is really what makes it very sweet. We used peppers that we grew ourselves and they were soooo flavorful!

4 Bell peppers, cored with tops taken off
1/2 C brown rice
1 Can black beans drained
2 C frozen sweet corn (the white sweet corn is the best)
2 C vegetable broth
1 medium onion chopped
3T cilantro chopped

Pour broth into heavy based pan. Add rice, beans, onion and corn. Bring to boil and then turn down and let simmer for about 20 minutes until rice is done. Add cilantro and mix.

While the rice mixture is cooking, bring to boil a pan half full of water. Add the peppers, cover and let steam for 5 minutes. Set aside

When rice mixture is done, stuff the peppers.