Maple baked beans

I love buying dry beans. Picking over the beans reminds me of my mom and grandmother in the kitchen preparing meals after breakfast. Canned beans are always good to have when you forget to soak the beans overnight or for a quick meal when you've been so busy with kids, work, house, illness, etc. I soaked the beans yesterday afternoon and slow cooked the beans with garlic and onions overnight.

From Fresh from the Vegetarian Slow Cooker

You need a slow cooker at least 4 quarts.
1 tbsp olive oil
1 medium size yellow onion chopped
3 cups of slow cooked or 2 15.5 oz cans of navy beans or great northern beans drained and rinsed
1/2 cup pure maple syrup (please do not substitute. I know it's expensive but you'll thank me later)
1 tsp dry mustard
1/2 tsp salt
1/4 tsp black pepper
1/4 cup tomato paste mixed w/1 1/4 cup hot water

Heat the oil in a large skillet over medium heat.
Add the onion and cover until softened, about 5 minutes.
transfer the onion to the slow cooker. Add the beans and everything else and cook on low for 6-8 hours.

Enjoy with rice and a large side of vegetables.

Layered eggplant parmesan casserole

The pic says it all. Tomorrow I type!

Bought a New Cookbook!!! I think...

I don't recall ordering this cookbook from Amazon but I'm so glad I did. The cookbook is called Vegan Junk Food by Lane Gold.  No meat.  No Dairy. I know right?  She is a vegan chef here in Los Angeles.  I was trying to find out where but I couldn't find that information.
This cookbook has everything from breakfast to deli favorites.  Comfort food to bread.  Vegan party essentials and dips to all kinds of sweet things.  Don't let the title fool you.  Although it is "junk food" I don't know too many junk foods with ingredients like carrots, pumpkins and fresh cilantro and parsley.  Seriously.  Last night I stopped by my local Whole Foods and picked up some ingredients I didn't already have and spent less than $25 for dinner.  I adjusted for my own tastes.

Sloppy Joes

serves 4
1/2 cup Bob's Red Mill TVP
2 cups water
3 tsps vegetable bouillon base
1 tsp vegan beef bouillon base
1 tbsp oil
1/2 chopped onion
1/4 cup finely chopped carrot (to save time I went to my favorite section and bought already shredded carrot)
1 chopped garlic clove (I used minced so like WHATEV)
1 tsp salt
1/2 tsp pepper
2 tbsps brown sugar
2 tsps balsamic vinegar
1 tsp Annie's vegan worcestshire sauce
4 tbsps tomato paste
1 cup tomato sauce
Rudi's whole wheat hamburger buns

heat the water and add the vegetable and beef bouillon base to a boil.
add the TVP and stir a little bit and let it rest for 10 minutes
over medium heat, saute onions and carrots in oil until onions are translucent.
adjust the heat so it doesn't burn.
add garlic and cook for 1 minute.
drain the TVP reserving the liquid.  use a wooden spoon or spatula and squeeze out the excess liquid.
add TVP to the vegetables and cook for about 5 minutes.
add all other ingredients except the buns and stir.
add 1/2 cup of reserved liquid and bring to a boil.
turn heat down to medium and cook for 10 minutes.

spoon the joes onto your buns and enjoy.

This you can you freeze so go ahead and double the ingredients.  It was so good I wish I had leftovers for lunch.

Basic Red Sauce

We've been so busy these past few weeks I haven't had the chance to sit down and blog.  The girls have had so much fun dancing, performing, auditioning, and acting. It's been fun watching them having the time of their lives.

The other day I was in the mood for some spaghetti with red sauce.  Something as basic like this is so easy to make even from (almost) scratch.  I stopped at Whole Foods and picked up my basic ingredients and it was so good!

makes about 7 cups

2 tbsps refined coconut oil
1 onion cut into 1/4 inch dice
8-10 minced garlic cloves
2 28oz cans crushed tomatoes
1 6oz can tomato paste
2 tbsps finely chopped fresh basil
1 tbsp finely chopped fresh oregano
1/2 tsp salt
1 tbsp agave nectar

heat the coconut oil in a 6 qt stockpot over medium-low heat.
add the onion and cook, stirring occasionally, until tender, 6-8 minutes.
add the garlic and cook, stirring occasionally, 1 minute.
stir in the tomatoes and tomato paste, increasing the heat to high and bring to a boil.
remove from the heat.
stir in the rest of the ingredients.
use immediately or cover and refrigerate or freezer for later.

Adapted from the Skinny Bitch in the Kitch cookbook.

Yesterday I decided to take a break from the kitchen.  Sorta.  Before picking my daughters up from their dance and improv class I stopped by my local Ralphs store.  I picked up Private Selection pepperoni and garlic pizza and Private Selection Chcolate Lava Cake.  The kids and the huz LOVED IT.  It's a thin crust with small mozzarella balls. One pizza box came with a serving of 4.  You can cut it into strips if you want and make a dip (ranch, olive oil, marinara) with a nice caesar salad.  The chocolate lava cake was rich and was very much like homemade.