Enchiladas.

I made a quick dish of enchiladas using the pinto beans I made yesterday along with vegetables, Daiya cheese and El Pato sauce.

I sautéed onion, garlic, zucchini, red pepper and corn until a bit charred and then added some beans and a bit of cheese at the end. Then I filled five corn tortillas put them in a dish, covered them with El Pato sauce and topped with more cheese.

After 25 minutes in the oven they were perfectly delicious!

Tostadas.

Delicious lunch! Tostadas topped with lettuce, cilantro, onion, Daiya cheese, chipotle salsa and hot sauce.

Homemade pinto beans in the crockpot. Cooked on high for about 4 hours. 

Fresh fried corn tortillas.

Refried beans seasoned with salt, pepper and a touch of cumin.

More Yum.

Roasted veggies tossed with charmoula sauce from The Mediterranean Vegan Kitchen.

Dinner was fab. Greek Pilaf, broiled potatoes and veggies with charmoula sauce.

Just a beautiful pan of broiled potatoes. I wash and poke the potatoes with a knife and put them in the microwave for about 9-10 minutes and then split them open, brush with olive oil, sprinkle with salt and pepper and put them under the broiler for about 5 min each side until browned and crisp. 

Weekend food.

A gorgeous bean salad with Mediterranean vinaigrette.

Chocolate thumbprint cookies filled with strawberry jam and maraschino cherries from Vegan with a Vengeance.

Tortilla pizza. These are a regular around here.

Greek rice and noodle Pilaf from The Olive and the Caper.

Biscuits and Chickpea sausage gravy.

Hey all! I made biscuits and gravy with a delicious chickpea “sausage” that I made up. I didn’t have any vegan sausage and I thought “What about beans?” so I went with it!

For the chickpeas: sauté onion and red peppers. Add roughly mashed chickpeas and the following: garlic powder, crushed red pepper, Italian herbs, smoked paprika, soy sauce, fennel, black pepper, and salt. Keep cooking on medium heat until browned and semi crispy. 

Meanwhile, make gravy (I got this from Lightlife foods which I can’t find anymore on the website): Heat 2 Tb of margarine until melted on medium heat. Add 2 Tb flour and whisk into the melted margarine. Add 2 cups of plain soymilk slowly and let simmer until thickened. Add black pepper and a touch of Sriracha and add the cooked chickpea mixture. Simmer until thickened. Make biscuits of choice. I made Bisquick biscuits. 

Carrot bacon and my sandwich.

I made carrot bacon today for the first time. I loved the marinade. It has soy sauce, liquid smoke, maple syrup, nutritional yeast, garlic and onion powders and smoked paprika. I baked them in the oven for about 30 minutes at 350 ish. They got burnt a bit so I think next time I’m going to fry them in oil!

Also this sandwich was delish. Tofurky, Daiya cheddar, olive salad, carrot bacon, spinach and balsamic dressing.

Potato salad redux from 1000 Vegan Recipes.

Black beans are multipurpose.

Lunch: black bean and green rice burritos. Chipotle salsa. Amazing.

Dinner: I had some black beans leftover so I turned them into burgers! I used Jamie Oliver’s recipe by whizzing up the beans, 2 slices of wheat bread, a bit of onion and coriander powder in the food processor. Cooked them in a pan for five minutes per side. Perfect!