Category Archives: Vegan

Hold at Night

Black Beans and Rice

Black Beans and Rice

I though fall had arrived – last week the air had that familiar crispness to it and the humidity was starting to drop to a more tolerable level.  However it appears that Mother Nature isn’t quite ready to say good-bye to the warmer temperatures making me glad I was lazy in leaving my tomato plants outside “just in case”.   This resulted in a few more cherry tomatoes, and another jalapeno – all of which joined together to make today’s delicious dinner.   The other ingredients are all pantry staples, which means the dish came together in record time which was another bonus since things were a bit insane towards the end of last week (eek Holiday cleaning!!!!).   I was able to toss everything together and let it cook while I attempted to knock a few more rooms off my seemingly never ending cleaning list.

Hold at Night

Serves: Serves 4-5

Ingredients

  • 1 tbsp vegetable oil
  • 1 red onion, diced
  • 1 jalapeno, minced
  • 3 cloves garlic, diced
  • 1/4 tsp cumin seeds
  • 1/4 tsp celery salt
  • 1/2 tsp cayenne powder
  • 1 tsp chili powder
  • 2 cups black beans, presoaked and well rinsed
  • 1 cup brown rice (presoaked and well rinsed if needed)
  • 2 1/4 cups vegetable stock
  • 1/4 cup fresh basil, coarsely torn
  • 1/2 cup cherry tomatoes, diced

Instructions

  1. Heat the vegetable oil in a pot over medium heat. Add the onion and garlic and cook for 10 minutes, then add the spices. Toss well and cook for 5 minutes.
  2. Add the black beans, rice, and vegetable stock - bring to a quick boil then cover and turn heat to low. Allow to simmer for 20 minutes, or until rice is tender.
  3. Stir in the basil leaves along with the tomatoes then season to taste with salt, pepper, or more chili powder!
  4. Serve and enjoy!
http://www.dancingveggies.com/blog/2014/09/hold-at-night.html

Just another meal justifying my love for beans and rice – such basic ingredients that can be tweaked in so many different way to create the perfect meal.  We both topped ours with some “pico de guac”, recipe for which will be up later this week!  Joe also grabbed some chips to go with his while I decided to go with some extra tomatoes, either option being perfectly acceptable!

Break of Dawn

Sweet Potato Corn Stew

 Sweet Potato Corn Stew

I mentioned in a post last week that I recently received a LARGE amount of tomatoes from Chocolates and Tomatoes Farm.  Today’s post shows were the vast majority of those tomatoes wound up – in a delicious stew perfect for /52weeksofcooking’s stew theme.  Since the tomatoes were all seconds I knew that I had very limited time to use them, and while the sauce took care of a fair amount, I still had a few pounds left.  With the clock ticking I decided to improvise and figure out what I could make with the little produce left in my fridge.  A sweet potato, the last of our Eastern Shore Corn, and a bunch of fresh herbs – perfect for a hardy soup.  Plus the weather has taken a clear turn for the cold so no worries of overheating the kitchen!  I debated roasting the tomatoes before hand, but decided that one-pot clean up was the right answer.

 

Sweet Potato Corn Stew

Serves: Serves 4

Ingredients

  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 vidalia onion, chopped
  • 3 lbs tomatoes, halved
  • 2 cups fresh corn off the cob
  • 1 sweet potato, diced
  • 2 cups no salt added vegetable stock
  • 1 tsp fresh thyme
  • 1 tsp fresh rosemary
  • 1 bay leaf

Instructions

  1. Heat the olive oil in a large dutch oven over medium heat. Add the garlic and onion and cook for 7 minutes, or until golden. Add the tomatoes and cook for 5 minutes, stirring frequently to help break down the tomatoes.
  2. Add the corn along with the diced potatoes and cook for an additional 5-7 minutes, still stirring the tomatoes but allowing the sweet potato to slightly roast.
  3. Add the remaining ingredients and bring to a quick boil. Stir, then cover, and turn heat to low. Simmer the stew for 20 minutes, then use a hand immersion to blend the ingredients until desired thickness. For those with a stand blender, move the soup a 1/4 at a time, leaving at least 1/4 of the soup unblended.
  4. Cook for a final 10 minutes, adding pepper if needed. Serve and Enjoy!
http://www.dancingveggies.com/blog/2014/09/break_of_dawn.html

I served this stew with some French Honey bread, which is staple this time of year – along with my favorite Apple Cider Bread.   This stew also included a variety of tomatoes, including the green zebra variety I mentioned the other day!

Note: For all my Jewish friends (and family), L’shannah Tovah! 

Steal My Sunshine

Summer Tomato Sauce

summer_tomato_pasta_sauce

Working a Farmer’s Market is fantastic, especially when there are leftover tomatoes at the end of the day!  Second tomatoes aren’t always the easiest to use, but if you are willing to put the work in when it comes time to cutting they are a fantastic (cheaper) option.  It also means getting a variety of types, so I indulged in some research to figure out what I had and what it would work as.  A quick google led me to realize that the Green Zebra would be a fantastic addition for a stew or a quinoa dish – and I was really craving some pasta.  This left me with some Cherokee  purple, yellow pear, and Virginia sweet all of which were perfect for the sauce I was hoping to create.  All I needed was to go to my herb garden and grab a handful of basil, and figure out where the missing vidalia onion was hiding.

Steal My Sunshine

Serves 4

Ingredients

  • 1/2 vidalia onion, diced
  • 3 cloves garlic, minced
  • 4 lbs fresh tomatoes, cubed
  • 1/4 cup fresh basil, diced
  • 1/4 tsp red chili flakes
  • pinch of salt
  • 1/2 lb angel hair pasta

Instructions

  1. Heat the olive oil in a large saute pan over medium heat. Add the onion and garlic and cook for 7 minutes before adding the tomatoes. Cook the tomatoes for 15 minutes, stirring occasionally to help break the tomatoes down. Add the basil along with the chili flakes and the pinch of salt. Cover and turn heat to low.
  2. Meanwhile bring a large pot of water to a boil and add the pasta. Cook the pasta until not quite al dente. Drain, rinse with cold water, and then add the pasta to the sauce.
  3. Stir the pasta in to the sauce, making sure to fully cover. Allow to simmer for a final 5 minutes.
  4. Serve and enjoy!

Notes

I used Barilla Plus angel hair but have used their Gluten Free line before with fantastic results - just adjust cooking time since GF takes longer to cook!

http://www.dancingveggies.com/blog/2014/09/steal-my-sunshine.html

By allowing the pasta to finish cooking in the sauce it was able to suck up every last drop of tomato goodness, and also gave the pasta a fantastic pink shade (this trick also works with gluten free pasta!).  Joe topped his with some cheese while I kept mine on the naked side, though as with any pasta dish there is no right or wrong.  The only important thing is to make sure all the sauce is fully enjoyed otherwise it’s a total sauce foul!

I’m also sending this over to Franglais Kitchen – where this month’s Simple and in Season is being hosted.   Also sending a HUGE thanks to Chocolates and Tomato Farm for growing and harvesting such tasty treats!

and Let Live

Taco Bowl

Taco Bowl

Greeting!  Today’s dish is what happens when you leave a crucial item off of a shopping list – in this case taco shells.  While I first debated attempting to make my own shells, I then realized a much safer option would be forgetting about the shells and going for the taco version of a burrito bowl.  I used the usual cast of characters when it came to the taco “filling” and then tossed it all with some rice for a simple bowl of delicious.   As an added bonus the jalapeno came from my own garden, tho sadly I can not claim the tomatoes since this year I only have the cherry variety going – but maybe next year!

and Let Live

Serves 4-5

Ingredients

  • 2 cups brown rice
  • 2 cups water
  • 1 tbsp vegetable oil
  • 1/4 tsp cumin
  • 1 tsp cayenne powder
  • 1/2 tbsp chili powder
  • 1 vidalia onion, diced
  • 1 jalapeno, diced
  • 1 green pepper, diced
  • 1 large beefsteak tomato, diced
  • 2 cups presoaked black (or pinto) beans
  • 1/2 cup black olives, halved
  • 1/2 cup crushed tortilla chips (optional)

Instructions

  1. Soak the brown rice in the water for 25 minutes, set aside.
  2. While the rice is soaking heat the oil in a deep skillet over medium heat. Add the cumin and toast for 3 minutes before adding the remaining spices, cook for 2 minutes while stirring constantly.
  3. Add the onion and cook for 5 minutes before adding the peppers. Cook for an additional 10 minutes, or until onion starts to brown. Add the tomato, beans, and olives and cook for 5 minutes stirring as needed to break up the tomato.
  4. Drain the rice then place in a sauce pan along with 3 cups of water. Bring to a quick boil, then turn hit to simmer, cover and cook for 10 minutes. Fluff the rice and then add to the vegetable mixture along with any remaining water.
  5. Stir well and cook for a final 10 minutes. Add the crushed up chips and give everything a final stir.
  6. Serve and Enjoy!
http://www.dancingveggies.com/blog/2014/09/and-let-live.html

Sometimes it pays off to forget something as now I have a new quick dish that has all the taco taste – just minus the shells. Plus it uses up random scraps of food that might otherwise have been thrown away, which is a HUGE positive in my opinion.  The taco rice can be topped with avocado, sour cream, cheese, or salsa – whatever your taste buds desire!

Note: Saying extra prayers today for all the family and friends who lost loved ones in the horrible attacks 13 years ago.  I’ve written before about my own experience before here for anyone interested.

Are You Ready

Tailgate Round-Up

One more sign of fall – Football season is here!  I’m not a huge fan of football, more of a hockey girl, but now that we are living in a football town I feel like I have to at least show some team spirit.  So with that in mind, below are some awesome dishes perfect for tailgating.

Corn Salsa

Corn Salsa

Sweet Potato Chili

Sweet Potato Chili

Zucchini Parmesan Crisps

 Pumpkin Chili

Pumpkin Chili

Garlic Feta Dip

Garlic Feta Dip

 Hot Artichoke Dip

Hot Artichoke Dip

These are also the same dips that I rotate in and out for gaming days – with the Garlic Feta Dip being everyone’s favorite.  It also makes a great burger topping, be it meat or otherwise.   Chili is also the perfect group dish since it can easily be doubled and switched to a stock pan if it becomes too much for the slow cooker.