BLISS BALLS

Makes 42 balls

INGREDIENTS
1/2 cup tahini butter
3/4 cup peanut butter
1/3 cup agave or maple syrup
1/4 cup cocoa powder
3/4 cup sesame seeds
1/2 cup coconut, shredded
3/4 cup sunflower seeds
1/4 cup raisins
1/2 cup chocolate chips

In a medium sized mixing bowl combine the tahini, peanut butter, syrup, raisins, chocolate chips and cocoa powder. In a skillet lightly toast the sesame seeds, sunflower seeds, and coconut. Set aside to cool for ten minutes and then add to the mixing bowl and mix well. Form into small balls by hand. Roll the balls in a small amount of coconut. Place them on a cookie sheet and put into the refridgerator for 20 minutes to harden. Serve these delicious treats anytime.

EVA'S INCREDIBLE CAROB BROWNIES

MAKES 16 MEDIUM BROWNIES

INGREDIENTS
2 cups whole wheat flour
1/2 cup carob powder
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup maple syrup or honey
1/2 cup blackstrap molasses
1/2 cup vegetable oil
1 tsp vanilla

In a large mixing bowl combine the flour, carob powder, baking powder, baking soda and salt together. In another smaller mixing bowl blend together the maple syrup (or honey), molasses, oil and vanilla. Pour the wet ingredients into the larger bowl and mix until well blended. Spread into a rectangular, 9 x 13 inch greased cake pan. Bake at 350° F for approximately 12 minutes and remove from the oven when the brownies are still very soft to the touch. Let them cool slightly and slice while they are still warm. Enjoy your delicious and highly nutritious, very rich in iron, brownies!

HONEY SPICE BARS

MAKES ABOUT 24 LARGE BARS
These bars are wonderful to have around at Christmas time, or on a winter day with a cup of tea

INGREDIENTS
1 cup honey
1/2 cup molasses
3 Tbs margarine
3 3/4 cups whole wheat flour
1 Tbs baking powder
3 tsp. cinnamon
1 tsp cardamom
1 tsp ginger
1/4 tsp cloves
1/2 tsp nutmeg
1/2 cup almonds or sunflower seeds (optional)

Note: before starting have all your ingredients ready to mix quickly, because the mixture can stiffen if it is left too long.
In a large mixing bowl combine the flour, baking powder, cinnamon, cardamom, ginger, cloves and nutmeg together, and set aside. Slowly heat the honey molasses and butter in a saucepan until liquidy. Add the liquid to the mixing bowl and add the almonds or sunflower seeds. Mix the batter until it is somewhat sticky. Pat into greased 9x11 pan until you have a layer 3/8" thick. Bake about 20 minutes at 350° F. Be careful not to over bake, or the bars will be quite hard. Remove from pan while still warm and slice into bars.
These bars can be stored in a tightly closed tin for weeks and still taste soft and delicious!

* Note, I am going to try to not bake these and see what happens.

GLAZED BAKED ONIONS

8 servings

Slow-baking onions gives them a mellow sweetness. Try this with naturally sweet Vidalia onions.

• 1 cup homemade or canned vegetable stock
• 1/4 cup honey or maple syrup
• 1 tablespoon nonhydrogenated margarine
• Pinch each: dried rosemary and thyme, and ground nutmeg
• 4 large Vidalia or pure white onions
• Wheat germ for topping

Preheat the oven to 375 degrees.

Combine all the ingredients except the last 2 in a small sauce pan. Heat gently, stirring, until the margarine and honey are smoothly blended. Remove from the heat.

Peel the outer skin from the onions and cut them in half crosswise. Cut a thin sliver from the bottom of each onion half, so that they will stand steadily in a baking dish. Arrange the onions halves in a shallow baking dish and pour the mixture from the saucepan evenly over them.

Cover and bake for 45 minutes to 1 hour, or until the onions are tender when pierced with a fork. Once or twice during this time, spoon some of the liquid from the bottom of the baking dish over the onions.

Sprinkle the onions with wheat germ and bake, uncovered, for an additional 10 to 15 minutes, or until most of the liquid has been absorbed. Serve at once or keep warm until needed.

http://vegkitchen.com/recipes/vegetarian-thanksgiving.htm#2

WINE-GLAZED BRUSSELS SPROUTS

Serves: 8

The slightly sweet glaze makes Brussels sprouts taste deceptively rich.

• 2 pounds Brussels sprouts
• 1/2 cup dry red wine
• 3 tablespoons honey or maple syrup
• 1 1/2 tablespoons soy sauce or tamari
• 1 1/2 teaspoons cornstarch (*edit:  arrow root can be used or this can be omitted all together)
  

Trim the stems from the Brussels sprouts and cut an X into the base, about 1/4 inch deep.

In a small bowl, combine the wine, honey, and soy sauce and stir together. Transfer to a 3-quart saucepan along with 1/2 cup water and the Brussels sprouts. Stir together, then cook, covered, at a gentle simmer for 15 minutes, stirring occasionally. Uncover and cook, stirring occasionally, for another 10 minutes.

Dissolve the cornstarch in a small amount of water. Stir into the saucepan quickly, then cook for another 5 minutes. Remove from heat and transfer to a covered casserole dish to serve.

http://vegkitchen.com/recipes/vegetarian-thanksgiving.htm#2

QUICK BLACK BEAN AND SWEET POTATO CHILI

8 or more servings

Adapted from The Vegetarian Family Cookbook

With the addition of sweet potatoes, this easy chili is invigorating yet comforting. If youÕre looking for a colorful and hearty addition to your vegetarian Thanksgiving that can be made in a snap, this is a great choice.

• 3 medium-large sweet potatoes
• 2 tablespoons light olive or extra virgin oil
• 1 cup chopped onion
• 2 to 3 cloves garlic, minced
• 1 medium red bell pepper, diced
• Two 28- to 32-ounce cans black beans, drained and rinsed
• One 28-ounce can diced tomatoes
• One 16-0unce can crushed tomatoes
• 1 or 2 small fresh hot chiles, minced, or one 8-ounce can chopped mild green chiles
• 2 teaspoons ground cumin, or more, to taste
• 1/2 teaspoon dried oregano
• 1/4 cup minced fresh parsley or cilantro, or more, to taste
• 2 to 3 scallions, thinly sliced
• Salt and freshly ground pepper to taste

Bake or microwave the sweet potatoes until just firm. When cool enough to handle, peel and cut into 3/4-inch dice. Set aside until needed.

Heat the oil in a large soup pot. Add the onion and garlic and sauté over medium heat until the onion is golden. Add the remaining ingredients except the last three. Bring to a simmer, then simmer gently, covered for 15 minutes.

Add the sweet potato dice and continue to simmer for 10 to 15 minutes longer, or until the vegetables are tender.

Stir in the parsley and scallions, then season gently with salt. If time allows, let stand off the heat for an hour or two, then heat through as needed.

http://vegkitchen.com/recipes/vegetarian-thanksgiving.htm#2

"THREE SISTERS" STEW

6 servings

In Native American mythology, squash, corn, and beans are known as of the "three sisters." These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!

• 1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 medium green or red bell pepper, cut into short, narrow strips
• 14- to 16-ounce can diced tomatoes, with liquid
• 2 cups cooked or canned pinto beans
• 2 cups corn kernels (from 2 large or 3 medium ears)
• 1 cup homemade or canned vegetable stock, or water
• 1 or 2 small fresh hot chiles, seeded and minced
• 1 teaspoon each: ground cumin, dried oregano
• Salt and freshly ground black pepper
• 3 to 4 tablespoons minced fresh cilantro

Preheat the oven to 400 degrees.

Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed.

Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.

Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.

If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls.

http://vegkitchen.com/recipes/vegetarian-thanksgiving.htm#2

Wild Rice and Mushroom Pilaf

Vegetarian Wild Rice and Mushroom Pilaf. The flavors of fall combine with wild rice for a dish that's perfect for a vegetarian Thanksgiving entree or everyday side dish. This wild rice pilaf recipe is both vegetarian and vegan.

Ingredients:

• 1/2 cup wild rice, uncooked
• 2 3/4 cups vegetable broth
• 3/4 cups brown rice, uncooked
• 1 onion, diced
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 3 cups mushrooms, sliced
• 2 celery stalks, sliced
• 1/2 tsp sage
• 1/2 tsp marjoram
• salt and pepper to taste
• 1/3 cup chopped fresh parsley
• 1/3 cup chopped almonds

Preparation:

Bring the vegetable broth to a boil in a large saucepan and add the wild rice. Cook for 15 to 20 minutes, then add brown rice. Cover and cook for another 45 minutes, or until rice is done cooking.

In a large skillet, sautee the onions and garlic until onions are brown and carmelized, about 8 to 10 minutes. Add mushrooms, celery and spices and cook for another 5 minutes, adding more oil or a little bit of broth if needed.

Add the cooked rice, fresh parsley and almonds, and stir well to combine. Cook for another minute or two, until everything is just heated through.

http://vegetarian.about.com/od/ricedishes/r/wildricepilaf.htm

No Soy Pumpkin Pie

You'll be carving a pumpkin with a knife, when someone at the table says, that's not what I call a life!" ...the Silver Jews make my moment.

I decided that since the holidays are coming up, and since I love pumpkin pie (and we have visitors in town from France who have never had it before) I would make a non-soy vegan pumpkin pie. Here are the ingredients:

for the crust I cheated and used an organic pie crust from Whole Foods, but it isn't hard to make. Here is a recipe I have used and liked for pie crust:

3 cups whole wheat pastry flour
1 tsp sea salt
¾ vegetable shortening (Earth Balance makes a good one)
5 to 6 tablespoons cold water

In a medium bowl with fork, lightly stir together flour and salt. With pastry blender or two knives used scissor fashion, cut in shortening until mixture resembles coarse crumbs. Sprinkle in cold water, a tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together. With hands, shape pastry into ball (makes two). On lightly floured surface with lightly floured rolling pin, roll ball into a 1/8 inch thick circle, 2 inches larger all around than pie plate. Roll half of circle onto rolling pin; transfer pastry to pie plate and unroll, easing into bottom and side of plate. (Improvised from a recipe from vegfamily)

1/2 small pumpkin (1 makes two pies) [a cup and a half to two cups]
1 1/8 cup nut milk (I made a macadamia/ brazil nut blend) [hazelnut works too]
3/4 agave, or more to taste (I didn't have enough, so I had to substitute a bit of honey, you can also substitute sugar) [or maple syrup and honey]
1 tsp cinnamon
1 tsp vanilla
1/2 tsp nutmeg
1/2 tsp salt
two knobs of fresh ginger, crushed or finely chopped
1/4 tsp allspice or cloves
3 tsp ground flax

I picked out a small organic pumpkin at the farmer's market for this pie. First split it into fourths, seed it (save the seeds - the are an excellent source of iron, zinc and magnesium) and bake the slices on a baking sheet for 45 minutes at 450 degrees. I made the nut milk while the pumpkin was baking (the recipe for which can be found linked above). Reset the temperature of the oven to 350 degrees.

After letting the pumpkin cool, remove the skin and put the pulp in a blender with the chilled nut milk, the spices, salt, vanilla, flax, and agave and give it a quick blend. Taste the concoction to make sure the sweetness is to your liking. Then, pour the blended golden mush into the pie crust, and bake for 1 hour at 350 degrees.

http://alucidspoonful.blogspot.com/2007/09/vegan-pumpkin-pie-without-soy.html

Chickpeas and Sweet Potatoes

Chickpeas and Sweet Potatoes
Recipe adapted from Vegan Fire and Spice by Robin Robertson © 2008, Vegan Heritage Press. For a variation, add a teaspoon or two of curry powder. And Vegan Planet

2 sweet potatoes, diced
1 tablespoon cold-pressed canola oil
1 yellow onion, chopped
1/4 teaspoon turmeric
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne
1/2 cup water or vegetable broth, or more as needed
1 (15.5-ounce) can chickpeas, drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
Salt and freshly ground black pepper
3 cups baby kale, lightly steamed

Steam the sweet potatoes until just tender, about 20 minutes.
In a large saucepan, heat the oil over medium heat. Add the onion, turmeric, cumin, cinnamon, and cayenne. Cover and cook for 5 minutes, stirring occasionally.
Stir in the water, reserved sweet potatoes, chickpeas, tomatoes, and salt and pepper to taste. Cover and simmer until the mixture thickens and the flavors are blended, about 15 minutes.
To thicken the liquid, blend about 1 cup of the mixture in a blender or food processor until smooth, then stir it back into the saucepan. Taste and adjust the seasonings. Stir in the kale and serve over rice.

Ratatouille Salad (versions I II III)

Ratatouille Salad III

(30 votes)

1 (12 to 14-ounce) eggplant, cut into 1/2 inch-thick rounds
1 zucchini, quartered lengthwise
1 red bell pepper, cut lengthwise into 6 strips
1 medium onion, cut into 1/2 inch thick rounds
3 tablespoons garlic-flavored olive oil
2 to 3 teaspoons balsamic vinegar
2/3 cup crumbled feta cheese *

Place eggplant, zucchini, red bell pepper and onion on baking sheet. Drizzle with oil and sprinkle with salt and pepper; turn to coat.

Grill vegetables over medium high heat until tender and tinged with brown, turning frequently, about 6 minutes for eggplant and zucchini and about 10 minutes for red bell pepper and onion. Transfer to serving platter and sprinkle top with cheese.

http://www.aubergines.org/recipes.php?eggplant=3136

* Of course, I do away with the fetta, tomato sauce can be added as well as other veggies.

Ratatouille Salad

(3 votes)

1 large onion, chopped
2 large cloves garlic, minced
1/4 cup dry sherry or apple juice
4 cups chopped eggplant
2 cups chopped zucchini
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
2 cups chopped red bell pepper
3 large tomatoes, cored and chopped
lettuce leaves

Cook onion, garlic and Sherry in 10-inch nonstick skillet over medium-high heat 5 minutes or until soft but not browned. Add eggplant, zucchini, basil, oregano and salt. Reduce heat to low and simmer, covered, 15 minutes or until tender. Add red bell pepper and tomatoes and continue cooking 2 minutes, stirring frequently, or just until tomatoes soften. Remove from heat and transfer to medium bowl. Refrigerate at least 20 minutes or overnight. Serve in lettuce-leaf cups.

Makes 6 servings.

Ratatouille Salad (version II)

(3 votes)

2 small eggplants, cut in large hunks (they will shrink in roasting)
4 small zucchini, also cut in large hunks (ditto)
1/4 cup olive oil
12 cherry tomatoes
1/4 cup feta, crumbled
a few sprigs of fresh thyme
optional: roasted red and yellow peppers

Combine the eggplant and zucchini in a roasting pan (or two) and drizzle them with two-thirds of the olive oil. Get messy: use your hands to toss them well so that they are all lightly coated with oil. Drizzle the rest of the oil over the tomatoes in another roasting pan. Sprinkle the thyme over the vegetables.

Put all the pans in a hot oven (200c/390f). The tomatoes will be done in fifteen minutes or less, but the others will need close to an hour. Toss the eggplant and zucchini from time to time and remove when they are tender. Once all the vegetables have cooled down, toss them together and sprinkle with the feta. If it seems a little dry, pour a little of the olive oil/roasted tomato juice over the salad.

Eggplant Catalana

(39 votes)

4 large eggplants
1 medium size onion
garlic to taste
1 cup oil
1 pound fresh tomatoes
6 walnuts
fresh parsley
salt
1 cup stock

Cut the eggplant in slices crosswise, with their skin, sprinkle with salt and let rest 10 minutes. Drain, dry and fry in hot oil. Put aside.

In an earthenware pot with a little oil, fry the peeled and minced garlic, with the peeled and minced onion. When done, add the peeled tomatoes cut in small pieces, and when cooked, add the eggplant.

Salt and pepper to taste, and then add the walnuts, processed coarsely in a food processor and stirred in the cup of stock.

Cook at very low heat until not too liquid. It is served in the earthenware pot in which it was cooked, and can be served with a fried egg per person if desired.

http://www.aubergines.org/recipes.php?eggplant=3135

Raw Bac-un - Eggplant

Ingredients

• 1 large eggplant
• ¾ cup olive oil
• ¾ teaspoon paprika
• ¼ teaspoon cayenne
• 2 tablespoons agave nectar (or raw honey)
• 4 tablespoons Ume Plum Vinegar
• Salt to taste (optional)

Preparation

Thinly slice your eggplant, lengthwise (think about how bacon strips look). I use an old cheese slicer and mine turns out great. You could probably accomplish this with a vegetable peeler too. Alternately, you could make ‘round’ bacon by slicing the other way.

Remaining ingredients make up the marinade. Mix up these to make the marinade. Marinate egglplant strips in the marinade for 2 hours.

Place on dehydrator sheets. Salt bacons (optional) and dehydrate for 9 hours. Turn bacon over and dehydrate another 9 hours. Around 110 degrees.

TIPS: I actually dehyrdated mine longer. You can judge for yourself if you want them even crisper. They will still have an “oily-ness” to them even after dehydrated. If you don’t want this, then you can put less oil in the marinade or “blot” your bacons after they come out of the dehydrator.

A variation on the bacon was that I dehydrated some grounded pine nut to make a pine nut spread and I spread some of the spread on to the bacon. Creates a unique taste to the bacon.

http://www.goneraw.com/recipes/418-Raw-Bacon-

Egg Plant Burgers

1 large eggplant
1 Tbs. Olive oil
2 Tbs. Nama Shoyu
¼ C dry onion flakes (or diced onion)
1 Cup chopped sundried tomatoes (soaked)
1 Cup ground nuts (I used ¼ cup of sunflower, pecans, pine & brazil)
1 Tsp. thyme
¼ Tsp. celery seeds
½ Tsp. oregano
¼ Tsp. red pepper flakes
1-2 garlic cloves (minced)
3 Tbs. raw almond butter

Peel then cut the eggplant in ½. Cut into ¼ “ slices, sprinkle with sea salt and soak in warm water for ½ Hr. Drain all the water and put the eggplant in the food processor with the Nama shoyu. Process until blended and almost pureed. Transfer eggplant mixture to a mixing bowl and add the onion, tomato, nuts, thyme, celery seed, oregano, garlic and almond butter. Mix together then shape into patties 4” diameter and ½ inch thick on Teleflex dehydrator sheet. Dehydrate 4 hrs on Teleflex sheet then flip to the mesh sheet until desired doneness.

http://www.rawfoodtalk.com/showthread.php?t=29817&highlight=eggplant+burger

Eddy's Lentil Salad

Salad
5 Cups (1.2 L) Water
2 Onions, Chopped
2 Carrots, Chopped
1/2 Teaspoon (2.5mL) Dried Thyme + fresh for garnish
2 Cups Green Lentils
Salt and freshly ground pepper

Dressing
1 Teaspon (5mL) Dijon Mustard
1/3 Cup (80 mL) Balsamic Vinegar
1 Tablespoon (15 mL) sherry Vinegar
1/2 Cup (120 mL) Peanut Oil
Salt and Freshly Ground Pepper

Garnish
Trimmed Scallions
Shallots

To make the salad:
Bring 5 cups (1.2L) of water in a medium saucepan to a boil. Add the onions, carrots, and thyme and return to a boil. Stir in the lentils, then reduce the heat and simmer, uncovered, for a bout 20 minutes, or until just tender, and drain. Season to taste with the salt andpepper and let cool.

To make the dressing:
In a small bowl, whisk together mustard, balsamic vinegar, sherry vinegar, and oil. Season to taste with the salt and pepper.

When ready to serve, toss the salad with the dressing and garnish with thyme, scallions and shallots.

QUINOA SUPER SALAD

5 ups quinoa, cooked — (basic : recipe)
1 c carrots — chopped
3/4 c parsley — minced
1 c sunflower seeds
4 cloves garlic, minced — or : to taste
1/4 c olive oil — or less
1/4 c soy sauce or tamari
Try : braggs aminos
1/2 c lemon juice
tomatoes
black olives

Cook quinoa. let cool. Add carrots, parsley sunflower seed and garlic to quinoa. Mix thoroughly. Combine liquids, pour over quinoa and toss well. Garnish with tomato wedges and olives. Recipe By : SASSYJO

http://www.free-recipe.co.uk/quinoa-super-salad.html

Walnut Rosemary Quinoa

Quinoa, pronounced keen-wa, should be thoroughly rinsed prior to preparation to help remove any powdery residue that can remain following the removal of a protective substance called saponin (protects grain from insects and weather). Rinse in a fine strainer until water runs clear. Use two parts liquid to one part quinoa. Bring to a boil, reduce heat and simmer for about 15 minutes or until grains are translucent and germ has spiralled out from each grain. All the water should have disappeared.

Ingredients

• 1 tablespoon sesame oil
• 1 small onion, diced
• 1 1/2 cups rinsed quinoa
• 1 red bell pepper, diced
• 3 cups water
• 1 tablespoon tamari soy sauce or regular low sodium soy sauce
• 1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
• 1 cup fresh peas (or frozen peas, thawed)
• 1/2 cup walnut, chopped

Directions

1. Preheat oven to 350 degrees.
2. Heat oil in saucepan; add onion and quinoa. Sauté over medium heat, stirring constantly for about 3 minutes.
3. Add pepper and sauté an additional 2 minutes.
4. Add water, soy sauce, rosemary and peas. Bring to a boil and cover; simmer 15 minutes or until water is absorbed.
5. Meanwhile, roast walnuts in oven for 3-5 minutes.
6. When quinoa is cooked, turn off heat and mix in walnuts.
7. Let sit an additional 10 minutes and serve.

http://www.recipezaar.com/131590

Hummus

One can of Chickpeas
One large garlic clove (puree both together)
Quarter cup tahini
Olive Oil (start with 1/8 cup and add more as necessary)
Juice from one lemon
Cumin and cayenne pepper to taste

Puree all together in blender or food processor, add more or less seasonings to taste!
Enjoy!

Courtesy of Isaac Sachs (and his mother's wonderful organic lemons!)

Red Lentil Soup With Lemon

3 tablespoons olive oil, more for drizzling

1 large onion, chopped

4 garlic cloves, minced

1 tablespoon tomato paste

3 teaspoon ground cumin

1/2 teaspoon kosher salt, more to taste

3/4 teaspoon ground black pepper

A few pinches of ground chili powder or cayenne, more to taste

1 quart vegetable broth

1 cup red lentils

1 large carrot, peeled and diced

Juice of 1/2 to 2 lemons, more to taste

3 tablespoons chopped fresh cilantro.

1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

Adapted from

http://www.nytimes.com/2008/01/09/dining/091arex.html

Black Beans & Rice

Rich with soluble fiber.
Mmm. Mmm.
Is that enough motivation to prepare this recipe tonight?
Okay, how about the fact that each serving runs around 495 calories with 21 grams of protein in it an only 3 grams of fat?
Okay, so it's starting to sound better than chewing cardboard.

If you've never tried Black Beans and Rice, now is the time.
You can cheat a little on the recipe by purchasing prepared black beans in the can, or you can quick-soak the beans in a crock pot to reduce the over-night preparation time, but it still takes 5-hours on a high-heat setting.

Makes 7 Cups

• 1 lb. Dried Black Beans (3 cups); Picked Over and Rinsed
• 8 cups Water
• 6 Cloves Garlic; Crushed
• 2 Tbs. Dried Oregano
• 1 Bay Leaf
• 2 tsp. Olive Oil
• 1 Large Onion; Chopped
• 1 Red Bell Pepper; Chopped
• 1 Tbs. Ground Cumin
• 1 Jalapeno Pepper; Seeded and Chopped
• 2 Tbs. Balsamic Vinegar
• 1 tsp. Salt
• Freshly Ground Black Pepper to Taste
• 2 cups Long-Grain White Rice
• 1 Lime; Sliced into 8 Wedges

Soak beans in cold water overnight making sure all beans are covered by 2-inches of water.
Drain and rinse beans.
Place in a large soup pot or Dutch oven.
Add 4 cups of water, garlic, oregano, and bay leaf.
Bring to a boil, then reduce heat to low. cover and simmer until beans are tender, approximately 2-hours.
Drain beans and return to the pot or Dutch oven.
Heat olive oil in a large skillet over medium heat.
Add onion and pepper, cook, stirring occasionally until softened for about 5-minutes.
Add cumin and jalapeno, cook, stirring until softened for approximately 1-minute more.
Stir onion mixture and vinegar into beans.
Season with salt and pepper to taste.

Meanwhile, in a medium saucepan, bring remaining 4 cups of water and 1 tsp. salt to a boil.
Add rice, cover and reduce heat to low. simmer until rice is tender and liquid is absorbed, approximately 15 to 20-minutes.
Serve the beans over the rice with lime wedges on the side of the serving dish.

P.S. In our family, we add chopped raw onions and malt vinegar to the top of our beans and rice...cuban style. mmmmm

recipe adapted from:

International Vegan Union :)

http://www.ivu.org/recipes/latinam/black.html