Daily Vegan Lunch for 17 September, 2013: Black Bean Guacamole Pita Pizza

black bean vegan guacamole pizza

INGREDIENTS:

1 pita round

1 tablespoon onion, chopped

3/4 cup black beans, mashed with a fork
1 teaspoon taco seasoning (generic blend of cumin, chili powder, and onion powder)

OR

1/2 cup refried black beans mixed with 1/4 cup salsa

1/2 recipe of homemade guacamole (about 1/2 avocado’s worth or 3/4 cup)

3/4 cup corn kernels (I used organic frozen ones defrosted in the microwave)

Homemade blender salsa, for serving

DIRECTIONS:

Mash taco seasoning into black beans until they are a paste.  Mix in onions.  Spread the black bean paste on the pita round.  Top with corn.

On an oven proof pan or cookie sheet, broil the pita round with the black beans and corn on it for 5 – 7 minutes.

Take out of oven and spread with guacamole.  Serve with salsa.

Daily Vegan Lunch for 4 August, 2013: Classic Vegetable Sushi Maki

vegan sushi maki vegan sushi maki

Using freshly toasted sesame seeds is the secret to making these taste like they have come from a restaurant.

INGREDIENTS:

4 cups cooked sushi rice

6 tablespoons rice vinegar
1 Tablespoon sugar
1 teaspoon salt

1 avocado, peeled, pitted, and sliced
1 carrot, julienned
2 tablespoons mirin

1/2 cup toasted sesame seeds
7 – 9 nori sheets

DIRECTIONS:

In a small pot on the stove on medium heat or in a microwave-proof container, combine vinegar, sugar, and 1 teaspoon salt. On the stove, stir vinegar on medium heat until the sugar and salt melt, about 5 minutes. In the microwave, cook vinegar, sugar, and salt mixture for 1 minute. Stir. If sugar and salt are not yet melted, cook 30 seconds more and stir again.

Toast the sesame seeds using directions from yesterday’s vegan lunch.  Rice cooking directions are also available on yesterday’s entry.

Prepare avocado and set it aside.  Julienne carrot and mix the strips with mirin, set it aside.

Stir vinegar mixture into rice and allow rice to cool until it is cool enough to handle.

To make a normal sushi roll, spread the matte side of a nori sheet with about 3/4 cup of rice.  Rice should be spread thinly enough that the nori is still visible in places.  Leave about one inch rice free on one of the sides of the nori.  Strain the carrots after they have marinated at least 5 minutes.  Place about 1/4 of the avocado or carrot in a strip and a sprinkle of toasted sesame seeds between the middle of the nori and the empty inch.  Roll the nori starting at the empty inch away from you.  Roll tightly as if it is a giant cigarette.  When I make “normal” rolls, I do not use the bamboo mat, I just use my hands because I am able to get a tighter roll that way.

Conversely, if you want to make an inside out roll, spread the rice on the nori in the usual way.  Now wet or spray a bamboo rolling mat with water and place the nori on the mat with the rice side down.  Lay the fillings on the empty inch and then use the mat to secure the roll as you roll it away from yourself.  Coat the outside of the inside-out roll by rolling it in toasted sesame seeds or just leave it plain.

Here I am showing you how to do roll sushi inside-out:

Cut the sushi maki into 1.5 inch slices, usually about 8 per roll.  Serve with wasabi, pickled ginger, and soy sauce.

Daily Vegan Lunch for 9 February, 2013: Refried Bean Quesadillas

bean quesadillas

INGREDIENTS

Can of refried beans (for those of you who don’t live in the US: refried beans are cooked, smashed pinto beans in a can. They’re not actually fried as far as I know)
Tortillas — I used chia seed/wheat tortillas from Trader Joe’s
Oil
Salsa
Avocados

DIRECTIONS

Spread one tortilla with refried beans about 1/4 inch thick. You can also sprinkle on some raw chopped onion if you have it. Stick another tortilla to the beans like a sandwich.

On a griddle that has been heated to medium-high, spray or pour a tiny amount of oil (1 teaspoon or less) and swirl the pan so the oil coats it. I use a cast iron griddle. Fry the beanie tortilla on each side for about 45 seconds. When it comes off the griddle, cut it into eighths and top the individual slices with salsa and avocados.