Daily Vegan Lunch for 4 October, 2013: Salsa Beans and Spicy Potatoes

Potatoes are boiled, spiced, and then pan-fried.

salsa beans and spiced potatoes

INGREDIENTS:

1 tablespoon oil
4 cups potatoes of any color, cut into chunks

SEASONING MIX:

1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon garlic powder
1 teaspoon salt

DIRECTIONS:

Mix the seasoning mix ingredients together.Boil the potato chunks in water for 7 minutes, or until al dente. Drain the potatoes. Combine seasoning mix ingredients and mix. Put potatoes in a bowl and sprinkle with seasoning mix, tossing until they are coated. Heat one tablespoon of oil in a large fry pan on medium heat. Add potatoes once oil is hot. Fry them until they are browned. To make salsa beans, mix 1 part salsa with 2 parts beans. I used my own homemade blender salsa.

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 17 August, 2013: Plantains and Black Beans

fried plantains and salsa black beans

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Plantains a.k.a. plantanos, where have you been all my life??? Plantains are used very commonly in Cuban and South American cuisine. I always used to pass these by in the grocery store because they look like overlarge freaky overripe bananas. This time I didn’t pass them by, in fact, I asked a nice woman who was feeling the yellow & black plantains how to go about picking good ones. She says to look for ones that are firm and with no soft spots. Once she showed me, I picked out 3 medium sized ones, took them home, peeled and sliced, and pan fried them. ZOMG plantains are delicious!! They taste like a less sweet banana crossed with a sweet potato. They were divine with a side of black beans mixed with homemade blender salsa. So simple yet so delicious. THANK YOU nice woman at the grocery store!

Moral of the story… don’t knock it until you try it!

INGREDIENTS:

3 plantains/plantanos
1 – 3 teaspoons oil

1.5 cups cooked black beans
1/2 cup homemade blender salsa

DIRECTIONS:

Peel the plantains by cutting off the end and peeling as you would a banana, discard skins. Chop plantains into oblong slices. Heat 1 – 3 teaspoons of oil in a pan to medium-high heat. Wait until oil spreads easily and then drop plantain pieces into pan. Fry them until brown and then flip, about 1 – 2 minutes per side.

Mix 1 part salsa to 3 parts cooked black beans in a bowl. Heat in microwave until warm and stir.

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.