Posts Tagged ‘black beans’
Jan 26, 2010 – Vegan soft shell tacos
OMG!
I was totally surprised when I ate this lunch. I only wish I had some taco seasoning, but for what I had this was excellent.
salt and pepper
2 tsp paprika
2 tsp turmeric
1/2 sweet potato
1/2 green pepper
1/2 red pepper
3 tbsp tomato paste
1/4 can black beans
1/4 cup Quinoa
1/4 cup rice
3 leaves of cabbage
salt and pepper
4 to 6 tortillas
1/2 can of black beans
3 to 4 slices of vegan cheese, or 1/2 cup shredded cheese.
Prepare the rice and Quinoa as directed. Set aside.
Cut the sweet potato, green pepper and red pepper into 3 inch long shoe strings about 1/4 inch wide.
Cut the cabbage into thin strips about 1/4 inch wide.
In a pan, put about 1/2 cup of water cover and simmer the cabbage and sweet potato and peppers. Once the water is gone and everything is getting soft, add about 6 tbsp of olive oil and finish cooking the veggies. Add the tomato paste, salt and pepper, turmeric, and paprika. Stir often.
Warm up some black beans in a pan, and if possible, mash it into a paste.
Once everything is cooked get ready to make the soft shell tacos.
Start with a tortilla, add some black bean paste, rice, quinoa, cabbage/sweet potato/pepper mix, and finally vegan cheese.
I added a pear to go with my meal. It turned out fantastic, but if I had the opportunity I would of used some different spices as I said before.
Jan 1, 2010 – Veggie Burgers!
1 can chick peas
1 can black beans
1/2 cup oats
1/2 cup cooked rice
1/4 cup fresh mushrooms chopped into 1/4 inch cubes
1/2 inch slice of butternut squash with the center with the seeds cut out…it should form a zero when your done trimming the rind and removing the center.
1/4 yellow onion chopped onions
1/4 inch slice of avacado diced
1 oz ketchup
1 oz mustard
1 slice cheddar soy cheese….not dairy!
salt and pepper
Using a food processor, blend until 1/2 blended smooth and 1/2 chunky the chick peas and black beans. Move mixture to a large bowl. Add the oats and cooked rice.
Add some sea salt and pepper into the mix.
Saute the onion in a skillet. They should almost be translucent when your ready to add the butter nut squash.
This should take around 5 minutes on medium heat on the stove top.
Once the onions are starting to turn clear add the squash. Cook the squash until it turns brown or starts to get soft.
Flip it over and continue to cook with the onions
Push the onions and squash to one side of the skillet and add a patty from the ground mixture of the beans, oats and mushrooms.
Warm up the patty, flip it over and add the soy cheese!
Once the cheese starts to melt, place it on the bun. Cut up the squash into 2 inch slices and place on top of the patty.
Normally, I would add lettuce and tomato, but I did not have any today.
There should be enough mix to make 12 pattys, maybe more! Enjoy…I sure did.
