Tag Archives: red beans

Vegetarian “Not Pie”

In my pantry today:

  • 1 can crescent rolls
  • 1/2 can red beans, drained
  • 2 c broccoli florets
  • 1 medium carrot
  • 1/2 medium yellow onion
  • 3 cloves garlic
  • 2/3 c sharp cheddar cheese, 1/2″ cubes
  • 1.5 c unsweeteend almond milk
  • 1 tsp vegetable ghee
  • 1 egg
  • 1 tsp corn starch
  • 1/2 tsp coriander
  • 1/4 tsp turmeric
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • pinch asafoetida

notpie2It’s not a pot pie. In fact, it’s not even really a pie as the crow flies; having simply the spirit of a pie does not really qualify. Let’s just go with “Not Pie.” It’s not really macaroni and cheese either, since there’s no macaroni. But the spirit is strong in this one!

Sliver your garlic and cut your onion into tiny rectangles and saute them on ML until translucent; remove from the pan and set aside — but erstwhile you’ll have plenty of time to cut the veggies and mix a sauce. Give a quick stir fry to notpie1the small dices of carrot and broccoli florets until the broccoli goes from a waning HULK green to a more vibrant “HULK SMASH!” hue. Toss the broccoli, carrots, garlic and onions together in a baking dish. Cover them with the sauce you made by mixing cornstarch, egg and all above mentioned seasonings in with the almond milk; pour over dish and let bake for an hour at 350. Remove dish from oven, roll out from their can some crescent rolls and lay on top of the buffet below. Bake according to can-structions until golden browning appears. Remove from oven and let cool for a minute or two before digging in to see how this hot mess-erole turned out. Turns out, it was entrancingly delicious… but texturally deficient. I give it 4 spoons for flavor, but 3 spoons for consistency. Next time, I might be adventurous enough to try a bottom crust or perhaps a roux instead of cornstarch. We’ll see, because there will be a next time on this.

From the Land of Produce Sales and Pantry (Or, “Vegan Chili”)

In my pantry today:

  • 4 c diced Roma tomatoes
  • 3-4 cloves garlic, largely diced
  • 1 large yellow onion, small chunks
  • 1 small red pepper, diced/seeds removed
  • 1 pitiful, small bell pepper from the plant outside
  • 2/3 c corn
  • 1 c cooked white beans
  • 1 12oz can red beans
  • 1 c vegetable broth
  • 2 tbsp olive oil
  • 1 tbsp black mustard seeds
  • 4 tbsp chili powder (or to taste)
  • 2 tsp cumin
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1/4 tsp salt
  • 1/4 tsp asafoetida
  • 1/2 tsp cayenne pepper (we use 90,000 BTU powder, so use your own noggin on this too. Yeah. That’s not a typo. 90,000.)

This was an entirely vegan dish until I put the cheese on it. Apologies.

So I got really excited about a big sale on Roma tomatoes at the store. Some might venture to use the word “overzealous.” And seeing as how it’s now a little too chilly for tomato salads to be fully enjoyed and one can only have so many salad caprese dinners, the answer choices to the sudden conundrum of a kitchen full-o-maters boil down to (ha!): 1. blanch or 2. just cut them all up and make chili.

Put your onion, garlic, chili pepper and mustard seeds in olive oil warming to M on the stove. When the seeds begin to crackle and pop, stir and reduce heat to L while you finish dicing all those now-godforsaken tomatoes. Dump them all into a crock pot and use a spatula to clean all the oiled up pan contents in with them. Add corn, beans and seasonings with broth and set the timer for 4 hours (I now now that essentially translates to “high”). Four spoon alarm!

Drrrty Rice

In my pantry today:

  • 2 Hot Italian Sausages
  • Can-o-beans (red)
  • Yellow onion
  • Clove of garlic
  • Vegetable ghee
  • Basmati Rice
  • 1tbsp chicken broth
  • Cayenne pepper

So. Dice half a large yellow onion and 2/3 clove of garlic up real fine and let them simmer in 1tsp of ghee on medium for about ten minutes. During this lost time between you and the stove-top, go ahead and get your rice soaking, rinse your can-o-beans and remove the skin from your two uncooked sausages. Then smoosh the contents into the pan. Cook for what seems like forever until the sausages are well cooked-n-crumbled. Add the beans and stir until coated, at which point you wanna toss in that tbsp of broth and cover. Turn the heat off and let it sit until your rice is ready (you did remember to actually cook that, right?). Once the rice has cooked and cooled a moment in the uncovered air, fluff it gently and stir in your delicious frying pan contents. Mix it up, study your cajun accent (or just go ahead and be an offensive stereotype about it. In fact, just go whole hog and marry Italian and Cajun dialects on this one.) and enjoy!