Tag Archives: black beans

Muy Bueno Vegan Tamales

Yesterday, I made my favorite chili-stuffed peppers, which always leaves me with extra stuffing.  I’ve turned that stuffing into burritos, I’ve turned it into enchiladas; both delish.  This time I got to thinking: tamales!  My friend, the Google, provided me with lots of inspiration–recipes without lard or butter, but still used a fair amount of fat, and some that used very, very little fat.  I decided on one that used vegan margarine, thinking it might create a dough that would be closer to tamales I’ve enjoyed before.  I reduced the margarine by half and upped the other liquid.  The dough was super workable and the resulting tamales were, well, muy bueno!

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Another reason to love this recipe is that it only makes 12 tamales.  Very do-able.

ingredients

  • 4 ounces dried corn husks
  • 2 cups masa harina (a corn flour–find it in most grocery stores)
  • 1 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1/4 cup vegan margine, room temperature
  • About 1 1/2 cups warm “no-chicken”  broth, plus more as needed
  • 2 cups of the vegan filling of your choice.  I used my pepper stuffing, there are a couple more that sound yummy here.
  • sauce of your choice

First, 15 minutes before starting the dough, soak the dried husks in warm water, using a plate to weight them down.

soak husks

Then, mix the masa harina with the baking powder and salt.  Set it aside.

Whip the margarine until it becomes fluffy.  Add the masa and broth alternately until a light, soft and non-sticky dough is formed.

whip butter, ad masa

soft dough

Pat each corn husk dry and place on a surface, the pointed end toward you.  Roll a two-inch dough ball and place it near the top of the husk.

2 inch dough ball

Smoosh (yes, this IS a culinary term!) the dough ball into a square about four inches per side.

smoosh to 4 inch square

Place 1 1/2-2 TBSP filling down the center and top with the sauce of your choice.  We like enchilada sauce.

add filling and sauce

Roll the husk from the side, encircling the dough and filling.

roll

Fold up the bottom and tie with a little strip of husk if you want.  If you’re making tons of tamales, they’ll hold each other together as they pack in the steamer.  I worried the ones on the edges might flop open, so I tied them.  They’re kinda cute that way; yummy little presents.  🙂

fold up bottom

tie

Place them into a steamer basket open side up, place it over boiling water and put a lid over them.  Steam for 50 minutes to an hour–until the dough firms and pulls easily from the husks.

stand up in steamer

all 12 in steamer

place lid

When they’re steamed, unwrap your yummy little presents and enjoy!

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We had just a couple each, with a bowl of squash blossom soup.  We’re expecting a freeze tonight, so I picked all my squash and squash flowers.  The last time we’ll enjoy the soup until next summer, but I’m planning on LOTS of tamales!  Can’t wait to try all sorts of fillings!  Especially at Christmas–tamales are a Christmas tradition I thought I might need to do without. What will you fill your tamales with?

 

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Filed under comfort food, dairy-free, dinner, Garden produce, Gluten-free, Holiday foods, recipe, side dish, Vegetarian

Black Bean and Sweet Potato Tacos

Last week before a Rockies game, we stopped into Prost, a Denver brewery specializing in German-style beers, or rather, biers.  We had lunch from the food truck parked outside.  I selected black bean and sweet potato tacos from the menu; yum-yum-yummy!  I just had to come home and try to make them, even though Michael is no big fan of the sweet potato.  I think they came out pretty close, if not even more yummy, due to the home grown tomatoes, green onion and cilantro topping them.  🙂

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These are super fast, super easy-peasy, and perfect for company no matter how they prefer to get their protein.

ingredients

  • 1 (15 oz) can black beans, drained and rinsed
  • 1 sweet potato, baked and diced (I baked mine in the microwave)
  • 1 small can diced green chiles
  • 1 clove garlic, pressed or minced
  • 1 tsp ground cumin
  • salt and pepper to taste
  • corn tortillas
  • lettuce, shredded
  • cilantro, roughly chopped
  • tomatoes, chopped
  • avocado, sliced
  • green onion, chopped
  • 1 lime, cut into wedges

Pierce the skin of the sweet potato and bake until done.  This took a bit over 4 minutes in my microwave; remember microwave power varies.  As soon as it becomes cool enough to work with it, peel and cut into 1/4 inch dice.

peel and dice sweet potato

In a pan, saute the garlic in a bit of veggie broth.  Cook until it starts to become golden and aromatic.

saute garlic

Add beans and green chiles to the pan, followed by sweet potato, cumin, salt and pepper.  Stir to combine.

heat black beans and green chile

Warm tortillas in the microwave, wrapped in a clean kitchen towel or tortilla warmer.  Prepare your toppings.

assemble toppings

Assemble tacos with the black bean mixture, green onions, cilantro, tomatoes, avocado, and lettuce.  Squeeze fresh lime juice over the tops.

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Enjoy with a bit of salsa if you like (Michael loves hot sauce on these), and a margarita or two!

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So how did the “Not a Big Fan of Sweet Potatoes” like them?  Michael sez, “Yum!” They were yummy the next night as some of the best leftovers ever.  You’ll get about 12 regular-sized tacos from this recipe.  I’m thinking they would make luscious little appetizers made with tiny corn tortillas.  The filling would also be spectacular rolled into corn tortillas and baked as enchiladas.  Oh yummy!

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Filed under appetizer, dairy-free, dinner, Garden produce, lunch, recipe, Vegetarian

Spicy Black Bean Burgers

I’ve always loved cookbooks, something I get from my Mom.  Becoming vegan was not only a lifestyle change, it was the perfect reason to collect a few more cookbooks!  One of them, Veganomicon, was recommended by a vegan friend for both “the great recipes and the snarky commentary.”  An unbeatable combo, indeed.

veganomicon

The other day, my neighbor told me how she wanted to make a summery meal and decided on black bean burgers.  She made her beans from dried, cooked in a crock pot with veggies and mashed them all together with some flour and voila, yummy vegan burgers that held together and were, well, burger-y!  Being a last minute sort of person, and a person who occasionally shares recipes and therefore needs specific measurements, I went looking for a similar-sounding recipe that started with canned beans.  Veganomicon to the rescue!  I stayed fairly true to the recipe, just changing out gluten-y parts for gluten-free.

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ingredients

  • 2 cups cooked or 1 (15-oz) can black beans, drained
  • 1 cup chick pea/garbanzo flour
  • 1 tsp chile powder (I used ground chipotle chile powder–smoky, hot, wonderful!)
  • 1/2 tsp cumin
  • 1/4 cup water
  • 1 TBSP tomato paste (or ketchup)
  • 1/4 cup finely chopped cilantro (optional, but if you love cilantro, definitely put it in!)
  • 2 cloves garlic, finely minced or pressed
  • 1/2 small onion, grated using the large holes of a box grater
  • cooking spray
  • buns (I used whole wheat, use gluten-free buns to keep the completed burger gluten-free)
  • toppings of your choice–black beans always remind me of Mexican food, so that’s the direction I went: whole green chiles, avocado, red onion, tomato, lettuce.  Think burrito on a bun.  🙂

Drain and mash the beans in a bowl with a fork or potato masher until mostly smooshed with a few half-beans left.

mash beans

Put all the other ingredients into the bowl, mixing with a fork, and then kneading with your hands until uniformly mixed.  Add a bit more chick pea flour if the mixture is unbearably sticky.  A little sticky is OK.

add everything

Divide into six equal pieces and roll each into a ball.  Place the balls onto parchment or wax paper and flatten with the palm of your hand.

divide into 6

flatten into patties

Spray a large fry pan with cooking spray and pre-heat over medium heat.  The patties will want to stick to the paper–rip the paper around each patty and use the paper to transfer them to the pan.  Cook 3 patties at a time, 5 minutes each side.  Patties should be very firm when cooked.

cook 3 at a time

Slather a warmed or toasted bun with the spread of your choice and dress your burger with however many fun condiments you wish.  OMG sooooo yummy!

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The recipe says these burgers freeze well once cooked:  pack them in a resealable plastic bag with waxed paper between each patty.  Reheat in a 350F oven for 25-30 minutes.  (I’m gonna try microwaving them like pre-packaged frozen veggie burgers.)   Bring on the summer BBQ meals!  Let’s have another look at this uh-maze-ingly yummy burger…

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This recipe is soooo yummy, I marked up the page with 5 stars and the small changes I made.  Do you make notes in the margins of your recipe books?

notes

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Filed under dairy-free, dinner, Gluten-free, lunch, Potluck, recipe, Vegetarian

Louise’s Black Bean Soup

I’m so lucky!  We have friends we stay with fairly often on the Front Range, whether they’re home or not!  We like it best of course, if they’re there.  We dedicate our visits to what we call “chill and swill;” essentially hanging out, eating, visiting galleries, wineries, and breweries, laughing, and generally enjoying each others’ company.  Louise ALWAYS makes yummy meals for us, and now that we’re vegan, she planned a vegan feast that included this yum-yum-yummy soup from Busy Cooks.  What a great friend, right?!

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Chop a few things, open a few cans and you have soup….pretty much, anyway!  🙂

ingredients

  • 1/4 cup veggie broth
  • 1 onion, chopped
  • 3-4 cloves garlic, minced
  • 2 (15 0z) cans black beans, drained and rinsed
  • 2 cups frozen corn
  • 1 bell pepper, chopped  (The recipe sez green, Louise likes red, so pick whichever color you like!)
  • 14 oz (1 3/4 cup) No Chicken Broth (or veggie broth or real chicken broth if you’re not vegan/vegetarian)
  • 1 (14 oz) can diced tomatoes, undrained  (I like the extra flavor you get from “fire-roasted” tomatoes)
  • 1/2 tsp dried thyme leaves
  • 1 tsp dried basil
  • 1/2 tsp cumin
  • 1/8 tsp pepper
  • 1 bay leaf

Saute onion and garlic in veggie broth  in a large pot until onions are translucent, about 2-4 minutes.

saute onion and garlic

Open one can of beans, drain and rinse and then mash until they’re the consistency of refried beans.

mash beans

Scoop them into the pot along with the other (drained and rinsed) can of beans, corn, tomatoes, broth, bell pepper and seasonings.

add all to the pot

Stir,  cover, bring to a boil, and reduce heat to a simmer. Simmer for at least 10 minutes.

boil then simmer

Remove the bay leaf and serve with whatever toppings you like.  I topped with cilantro and a pinch of red pepper flake.  Avocado, green onions, sour cream, cheese and crumbled tortilla chips come to mind.

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Add a couple pieces of bread or a tortilla or two and you’ve got dinner!  We opened a bottle of Tempranillo to pair with the soup–perfect.  A brown ale would be yummy, too.

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This low-fat, vegan soup comes together quickly enough for a weeknight, and is hearty enough to satisfy the carnivores in your house.  Louise also served up an exquisite carrot-chipotle soup.  The weather has me in a soup mood, so I’m thinking it won’t be long for that soup to be blogged as well!

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Filed under comfort food, dairy-free, dinner, lunch, Potluck, recipe, side dish, Vegetarian