Cheesy Pinto Bean Dip
I was in the mood for something cheesy and indulgent, so I made this up. It’s higher fat than normal, but hey… at least I didn’t eat cheese! (My self congratulation didn’t last long when I realized I ate half of this the first night :-/ ) You know it’s good when you stop eating the vegetable you’re dipping in it, and just start licking it off the vegetable.
★★★★★ Prep Time: 15 mins | Cook Time: 0 hr 0 min | Difficulty: Easy
2 cans pinto beans
.25 c plus
1 T nutritional yeast
2 T Miso Master Mello White Miso
1 clove garlic, pressed
.25 c plus
1 T white wine vinegar
.25 c tahini
2 t bacon salt (vegan)
2 t onion powder
Dash worcestershire sauce (vegan)
Directions: Drain beans and blend everything in a food processor. Thin with water. Serve with raw veggies.
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I kept things pretty simple this week because I didn’t have child care on Cook Day (normally Mom watches Elliot while I cook). I relied on my well stocked freezer, my slow cooker, and I only tried two new dinner recipes.
Dinners: 1) Banana Black Beans with Black Quinoa (quinoa made ahead) 2) Beet Burgers (previously frozen) 3) Cabbage Roll Casserole with Tempeh (made ahead) (recipe to come) 4) Moroccan Chickpeas (made ahead) 5) Pasta and Romesco Sauce (sauce made ahead) 6) Dessert – Cherry and Peach Cobbler
Snacks, lunch stuff, and breakfast: – 2 cups bean dip – Cheesy Pinto Bean Dip (recipe to come) – Half a gallon bag of sliced raw veggies, red bell pepper, yellow bell pepper, fennel, for snacking, salads and wraps – 24 mini Orange-Cranberry muffins (recipe to come), for breakfast and snacking – 3-5lbs whole roasted fingerling potatoes for snacking or lunches – 8 ears corn on the cob for snacking or lunches – 6 cups of cooked black and white quinoa, for breakfast, salads, wraps – Caesar Salad Dressing – A two gallon bag of washed greens, roman (1/2 head), shredded cabbage (1/4 head) and carrot, and kale (1/2 bunch) for lunch salads or dinner side dishes – Chopped green onions, 1 bunch, for salads and wraps – Fresh fruit for breakfast and snacks
Update: Favorite Meal: Moroccan Chickpeas. I’ve made them several times since and we continue to love them. I of course made several adaptations and will post the recipe soon. Least Favorite Item: Caesar Salad Dressing. It just wasn’t very good. I wouldn’t make it again. I also wasn’t crazy about the cobbler. But will play with it and see if I can make it work.
Dad’s Ranch Pinto Beans
Notes: This is Dad’s recipe for the beans he always makes when he’s at the ranch. We made them this week and they taste just as good in the big city 😉
★★★★★ Prep Time: 15 mins | Cook Time: 2 hrs | Makes: 10? Servings | Difficulty: Easy
1lb pinto beans
5-6 small onions (can’t have too many onions), diced
1 jar Pace picante sauce
4-5 gloves garlic, rough chop (optional)
Liquid smoke (optional)
Salt and pepper to taste
Directions: Before going out to hunt in the morning, put everything in a big pot with a ton of water (we like them soupy), bring to a boil, turn down to a simmer and let em cook. A couple hours later, they’re done. Add a little liquid smoke if desired. Season to taste. Serve alone or with rice and avocado.
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Here’s this week’s meal plan. A few good old stand-bys and a few newbies from a site I’m trying, vegetariantimes.com. I picked vegan recipes that I’ve modified for no oil.
Dinners: 1) Pasta and Cheese Sauce with broccoli (sauce made ahead) 2) Dad’s Ranch Beans with brown and wild rice, salsa, and avocado (all made ahead) (recipe to come) 3) Thai Lettuce Wraps (all made ahead) 4) Pistachio-Crusted Eggplant Cutlets (crust made ahead) with Garlic-Date Kale (made ahead) and garlic bread 5) Poached Pear and Grilled Endive Salad (Poached pears and dressing made ahead) with pomegranate seeds, and side of roasted potatoes
Snacks, lunch stuff, and breakfast: – 2 cups bean dip – sun dried tomato Hummus (recipe to come) – Half a gallon bag of sliced raw veggies, red bell pepper, yellow bell pepper, fennel, for snacking, salads and wraps – 24 mini chocolate chunk zucchini muffins, for breakfast and snacking – 3-5lbs whole roasted fingerling potatoes for snacking or lunches – 8 ears corn on the cob for snacking or lunches – 6 cups of cooked brown and wild rice, for breakfast, salads, wraps – A two gallon bag of washed greens, roman (1 head), shredded cabbage (1/2 head) and carrot, and kale (1 bunch) for lunch salads or dinner side dishes – Chopped green onions, 1 bunch, for salads and wraps – Fresh fruit for breakfast and snacks
Update: Favorite Item – Thai Lettuce wraps. They were also good on a corn tortilla. Least Favorite Item – Poached Pear Salad. The pear was great but endive was too bitter and I was hungry an hour later. Beans – came out really good. Elliot loved them. Kale – would have been better with more dates.
Thai Lettuce Wraps
Notes: All these ingredients make a great salad too. I’ve only made this once but loved it. I’ll continue to tweak the recipe but thought I’d post it for now. I think it needs some lemon grass and kafir lime leaf but I’m not sure how to incorporate it since it doesn’t spend much time simmering.
★★★★ Cook Time: 30 minutes or fewer | Makes: Serves 2 | Difficulty: Medium
2 8-oz. pkg. plain tempeh, broken into chunks
2 Tbs. minced fresh ginger
2 cloves garlic, minced (2 tsp.)
1 cup low-sodium vegetable broth
¼ cup chopped fresh mint
¼ cup lime juice
2 Tbs. chopped shallots
1 Tbs. low-sodium soy sauce
1 Tbs. rice vinegar
2 cups bean sprouts (optional)
1 cucumber, peeled, seeded, julienned
1 large carrot, shredded
18 whole large lettuce leaves
½ cup chopped peanuts
Sweet chili sauce
Directions: To make Filling: Pulse tempeh in food processor until coarsely crumbled. Heat a little broth in skillet over medium heat. Add ginger and garlic, and sauté 1 minute. Add tempeh and broth, cover, and cook 5 minutes. Uncover, increase heat to medium-high, and cook 10 minutes, or until liquid has evaporated. Stir in remaining ingredients. Mound vegetables, herbs, and tempeh mixture on platter. Let diners fill lettuce leaves with filling, toppings, and sauce.
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Since I do a lot of thorough meal planning that people often ask me about, I thought I might start posting the plans. I tend to plan a weeks worth of meals and cook most of them ahead of time, all in one day.
Here’s this weeks meal plan:
Dinners: 1) Pasta and Toasted Almond Basil Pesto (pesto made ahead) 2) Balsamic Black Beans with Brown and Wild Rice (made ahead) 3) Roasted Carrot & Fennel Soup (made ahead) 4) Polenta Lasagna with Portobellos and Kale (assembled ready for oven) (made with my cheese sauce instead of recipe’s cheese sauce) 5) Savory Tangy Quinoa and Lentils with frozen veggies (broth ingredients assembled ahead)
Snacks, lunch stuff, and breakfast (all made ahead): – 2 cups bean dip – Sun Dried Tomato Hummus (recipe to come) – Half a gallon bag of sliced raw veggies, radish, celery, fennel, for snacking, salads and wraps – 36 mini banana muffins w/ walnuts, for breakfast and snacking (recipe to come) – 2 cups of homemade vegan Parmesan cheese, for pasta and salads – 3-5lbs whole roasted red, yellow and purple potatoes for snacking or lunches – 6 ears corn on the cob for snacking or lunches – 6 cups of cooked brown and wild rice, for breakfast, salads, wraps, dinners – A two gallon bag of washed greens, roman (1 head), shredded cabbage (1/2 head) and shredded carrot, and kale (1 bunch) for lunch salads or dinner side dishes – Homemade Sweet Asian Chili salad dressing (recipe to be posted soon) – Chopped green onions, 1 bunch, for salads and wraps – Fresh fruit for breakfast and snacks – homemade pickled onion and jalapeño, for salads and wraps – homemade pickled shredded carrot, for salads and wraps
Update: Here is some feed back on what we thought of this week’s meals. Favorite meal: lasagna (I used pre-package sun dried tomato polenta) Least favorite: soup, tasted too much like carrot, not enough like fennel, but it was still good. I left a lot of chunks and Elliot loved them. Pesto: wasn’t as good as normal, ate it on day three so it just might be one of those things that need to be eaten fresh? Beans: really need to be served with a drizzle of balsamic and Bragg’s. Hummus: Elliot’s favorite, Mom made this. I need to get her to measure next time so I can post the recipe!