- 1 tablespoon sunflower oil
- 1 medium yellow onion, diced
- 1 cup shredded carrots
- 1-2 jalapeño peppers, stemmed, seeded, and minced
- 3 garlic cloves, minced
- 1/2 cup bulgur, rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes)
- 1 1/2 cups tomato sauce
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 1/2 (15-ounce) cans black beans, drained and rinsed
- 1 1/2 teaspoons kosher salt, or to taste
- Chopped fresh cilantro
1. Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Add the bulgur, chili powder, and cumin and stir until well combined.
2. Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. Season with salt to taste. Serve with a sprinkling of cilantro, if desired.
- 1/2 cup low-sodium vegetable broth
- 1 white onion, finely chopped
- 1 cup unsweetened soy milk or other nondairy milk
- 1/4 cup raw cashews
- 2 tablespoons nutritional yeast (optional)
- 1 teaspoon onion powder
- 1 teaspoon mellow white miso
- Pinch of freshly grated nutmeg
- Pinch of red pepper flakes
- 4 cups chopped kale or other dark, leafy green
- Heat broth in a large skillet over medium heat. Add white onion and cook until softened, 5 to 7 minutes. Transfer to a blender or food processor, add soy milk, cashews, nutritional yeast, onion powder, miso, nutmeg and pepper flakes and purée until smooth.
- Transfer blended mixture back to skillet and bring to a simmer over medium heat. Stir in kale and continue simmering, tossing often until kale is just tender, about 5 minutes.
~ For the tofu variation:
Omit 1/2 of the kidney beans. Freeze and thaw a 14 oz block of extra firm tofu. Press tofu to remove excess water (wrap in a kitchen towel and place a heavy book and a few cans on top, for an hour or so.) Cut 1/2 inch dice and add to the pot when you add the beans.
- ~ This recipe calls for “leftover mashed potatoes” but you may not have any laying around! To make about the cup called for here, microwave a russet potato, and mash with 1/4 cup unsweetened vegan milk, 2 tablespoons olive oil and a pinch of salt. Let cool, then measure and use!
- ~ Stout is often processed with animal products (namely, isinglass, from fish) so check out Barnivore to see if a brand is vegan-friendly or not.
- ~ If you don’t have a stovetop-to-oven pot, then simply make the stew, place it in a 9×13 casserole and form the biscuits into a rectangle instead of a circle. Slice and arrange them on top of the casserole and bake as directed.
- ~ If you’re feeling lazy, or just want a simpler weeknight meal, make the stew portion of the recipe, and leave off the biscuits. Serve with some nice crusty bread.
For the stew:
- 1 oz dried porcini mushrooms
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1 large onion, diced medium
- 4 cloves garlic, minced
- 8 oz cremini mushrooms, thinly sliced
- 2 ribs celery, thinly sliced
- 1 teaspoon dried rosemary
- 2 teaspoons dried thyme
- 1/2 lb carrots, peeled, sliced into thin half moons
- 1 1/4 cups stout beer
- 2 tablespoons tomato paste
- Fresh black pepper (a lot!)
- 1 1/4 teaspoons salt
- 1/3 cup all-purpose flour
- 3 cups cooked kidney beans – 2 15 oz cans rinsed & drained [see note for tofu version]
For the biscuits:
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup leftover mashed potatoes [see note on leftover mashed potatoes]
- 3 tablespoons olive oil
- 1/2 cup cold water
Make the stew:
- Place porcinis in a bowl that’s large enough to contain the 4 cups vegetable broth. If the porcinis look large, tear them into bite sized pieces. Boil the vegetable broth and pour it over the porcinis. Cover with a plate to keep hot, and prep everything you need for the recipes. This will soften them and make the recipe a bit faster.
- Preheat a stovetop-to-oven dutch oven over medium heat. (See notes for non-dutch oven directions.) Saute onions and a pinch of salt in oil until until translucent, 4 to 7 minutes. Add garlic, for about a minute, until fragrant.
- Add sliced cremini mushroom (not the porcinis yet), celery, thyme and rosemary (crush herbs in your fingers) and saute for 5 minutes, until mushrooms release moisture and brown slightly.
- Add carrots, stout, tomato paste, fresh black pepper and salt and bring to a boil. The liquid should reduce in about 3 minutes.
- Add porcinis and vegetable broth, cover and bring to a full boil for 5 minutes or so, to finish cooking the porcinis.
- Once porcinis are soft, in a measuring cup, mix the flour into one cup of cold water with a fork until no lumps are left.
- Slowly add the water/flour to the pot, mixing well as you go. Let thicken for 5 minutes or so. Add the kidney beans, turn heat off and cover to keep warm. In the meantime, preheat the oven to 425F and make the biscuits.
Make the biscuits:
- In a large mixing bowl, sift together the flour, baking powder, sugar and salt. In a separate bowl, use a fork to mix together mashed potatoes, olive oil and water. It should be very loose and mushy.
- Make a well in the center of the flour and add the potato mixture. Mix with a fork until a stiff dough starts to form, then turn the dough on to a clean surface and knead a few times to smooth out. Flatten into a disc 2 inches smaller than the pot with the stew in it. Slice like a tic tac toe board into 9 pieces and arrange the pieces on top of the stew.
- Bake for 20 minutes, until lightly browned on top, and bubbling up thickly around the biscuits.
- Let sit for 15 minutes or so, then serve!
[ 3 spoons ; Intermediate ]
I thought this was a vegan blog! That looks like a burger!
It is a burger. A veggie burger. And it’s absolutely beautiful (even if I do say so myself.)
So I’m sure most of you remember this recipe, and I do believe I said to expect many variations on it, so, here you go!
Tex-Mex Style Black Bean Burgers
- 1.5 cups cooked black beans, drained and rinsed
- 1/2 cup chopped onion
- 2 carrots, chopped or sliced
- 1/2 cup cooked corn, drained and rinsed
- 1/2 cup diced green chilies
- 1/2 cup cooked rice
- 3-5 cups of breadcrumbs — (if your beans and corn are dry, you will probably only need three. If they are damp or still wet, you might need five)
- 3 tablespoons of salsa
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1/4 tablespoon salt
- 1/2 teaspoon cayenne pepper — (feel free to omit this if you’re sensitive to heat or add more if you like)
- 1/2 teaspoon paprika
- Oil for cooking — (I’d use olive)
Put everything except for the breadcrumbs and seasoning into the food processor and blend it until it seems decently mixed. If you prefer a really textured burger, pulse it just a few times; if you want a smoother looking burger like mine (don’t let it fool you, it still had little crunchy corn and carrot bits inside) you can blend it longer.
Add three cups of breadcrumbs and pulse until it’s evenly distributed. Take a fork and pick up some of the mixture. If it’s very wet and falls off of the fork easily, add another cup and pulse again. You’ll ultimately want a consistency similar to peanut butter (or crunchy peanut butter if you want a really textured burger), something not overly wet but not very dry either.
At this point, get a large saucepan and put just enough oil in it to cover the bottom. Shape the bean meal into patties and arrange them on the pan so that they are not touching. Cook on medium heat.
Allow the burgers to cook for several minutes before flipping them over. You need that side to get hard and crunchy before you can flip it over without making a mess. You don’t have to cook the other side as long, but if you like a “crunchy on the outside, chewy on the inside, grill-style burger” you’ll probably want to crunchify that side, too.
This recipe will make 6-8 regular sized patties.
- Don’t shape the mixture into patties and fry up the crumbles on the stove for a veggie taco filling
- Top with sliced avocado and grilled tomato slices for a cool and refreshing burger, or top with pico de gallo and jalapenos for something a little more hot and spicy
- Use as a replacement for ground beef in nacho dips and soups
- Add a clove of crushed garlic to the recipe for more flavour
- Black olives and chopped bell pepper are other great additions
As always, if you make changes to this recipe (or if you try it and like it!) feel free to submit your altered recipe and/or pictures of how it turned out. :)
- 1 pound sliced white mushrooms
- 1 small red onion, diced
- 4 cups tightly packed greens (I used baby spinach but chopped collards or kale or any combination will do)
- 4 cups water
- 2 TBS Bragg’s Organic Sprinkle (see notes)
- 1 TBS low sodium veggie base ( I use Vogue brand)
- 1 ½ cups raw cashews
- 2 dates
- ½ tsp ground black pepper
- ½ tsp ground nutmeg
- ¼ cup chopped walnuts
- Place all ingredients, except the cashews, in a soup pot and simmer until the onions are soft.
- Place the cashews in a high powdered blender and add just enough of the soup broth to cover. Blend until smooth.
- Add about half of the remaining soup to the blender and blend until combined.
- Return blended soup to the pot and stir to combine.
- Top with some chopped walnuts.
Here’s the recipe since motherfuckers can’t source their shit.
sweet baby jesus
This changes everything
okay so yes plz
here ya go rhyder
unless you’re boots-n-cats, you have no idea how aroused this makes me.
Green Love Salad | via The Rawsome Vegan Life
- 1/4 cup cherry tomatoes
- 1/4 cucumber
- 1/2 cup mushrooms
- 4 tb olives
- 1/4 red onion
- 5 figs
- 1 handful of fresh herbs like basil, oregano, cilantro, lemon balm, rosemary, etc.
- 5 cups or more of fresh, organic greens like lettuce and spinach
- chop up the tomatoes, cucumber, mushrooms, olives, onion, figs and herbs to your liking. set aside.
- in a big bowl, pour a little balsamic vinegar and olive oil on the greens and mix them up with your hands, coating them all with the dressing. throw on the chopped goodies and enjoy!
- this is best enjoyed outside on a sunny day, right beside your garden.
i usually add hemp seeds and sometimes salt and pepper.
oh! and avocado.
- 7 pounds crown pork roast
- 2 cups chopped cranberries
- 1/2 cup white sugar
- 1/2 cup butter
- 2 onions, chopped
- 2 cups chopped celery
- 2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 8 cups white bread cubes
- 2 apple - peeled, cored, and chopped
- 1/2 cup apple juice
- 1 egg
- 1 teaspoon poultry seasoning
- Preheat oven to 375 degrees F (190 degrees C).
- Season pork roast with salt and pepper to taste, then place on a rack in an open roasting pan, rib ends down.
- Bake at 375 degrees F (190 degrees C) for 2 hours. Roast will be only partially cooked.
- Meanwhile, in a medium bowl, combine cranberries and sugar and mix well; set aside. Melt butter or margarine in a large skillet over medium heat. Add onions and celery and saute until tender, about 10 minutes. Add cranberry mixture, 2 teaspoons salt, 1/4 teaspoon ground black pepper, bread cubes, apples, apple juice, egg and poultry seasoning. Toss well.
- After the two hours, remove roast from oven. Turn rib ends up and fill cavity with cranberry/apple stuffing. Insert meat thermometer between two ribs in the thickest part of the meat, making sure that end of thermometer does not touch any bone.
- Return stuffed roast to oven and continue roasting at 375 degrees F (190 degrees C) for about 1 1/2 hours, or until internal temperature of meat reaches 175 degrees F (80 degrees C). (Note: If stuffing becomes too brown, cover it with aluminum foil.)
- To Serve: Place roast on warm platter and let stand for 15 minutes for easier carving. Slice between ribs to carve, and serve with stuffing.
- 5 tablespoons butter
- 1 apple - peeled, cored, and chopped
- 1 small onion, chopped
- 1 celery stalk, diced
- 1/2 cup chopped walnuts
- 1 cup unsweetened applesauce
- 1 1/2 cups water
- 5 cups dry bread crumbs
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 (3 pound) boneless rolled pork loin roast
- Preheat oven to 325 degrees F (165 degrees C).
- Melt the butter in a medium saucepan over medium heat. Stir in the apple, onion, celery, and walnuts, and cook 5 minutes, until vegetables are tender. Mix in the applesauce, water, and breadcrumbs. Cook and stir until the breadcrumbs have absorbed the liquid. Season with cinnamon, kosher salt, cloves, nutmeg, and ginger.
- Unroll the pork roast, and place in a baking dish. Spoon the stuffing mixture over the roast. Arrange any excess stuffing around the roast. Roll the roast so that the fatty side is on top, and tie with kitchen twine.
- Bake 45 to 50 minutes in the preheated oven, to an internal temperature of 145 degrees F (63 degrees C).