Smoky Butternut Squash Sauce with Pasta and Kale. {OhSheGlows}

Another yummy one from OhSheGlows. Yummy AND creamy!! They all loved it, except Ava.... but what else is new. Picky little girl.

Vegan Red Beans and Rice.

When I saw these on FatFreeVegan I knew I had to try them ASAP. Healthy. Crockpot.Beans. A total winner for my family. And they were. I'm still working on the perfect amount of seasoning since we like stuff with lots of flavor. But these are totally rotationable. And I'll try her Real Louisiana Red Beans and Rice next too.

2 cups dry red beans
6 cups water
4 cloves garlic, minced
4 bay leaves
2 teaspoons salt-free Cajun seasoning (or use below)
A few drops liquid smoke or smoked salt
Tabasco, optional (to taste or serve on the side)
salt, to taste
cooked brown rice for serving
optional: cooked vegan sausage links or grilled tofu

The night before: In your slow cooker add the dried beans, water, garlic, and bay leaves. Cook on low overnight. (If your 1 1/2 quart slow cooker does not have a low/high setting then it should run on low.)

In the morning: Add the Cajun seasoning, liquid smoke, and Tabasco if using and 1/4 to 1/2 cup of water depending on how long you will be gone for the day or if they just look to dry to cook all day. You can cook these a very long time if you just add extra water, so they are good for days you know you are coming home late.

Before serving: Taste and adjust seasonings and add hot sauce, and add salt if needed.

Serve over brown rice with vegan sausage or grilled tofu if desired. A side salad helps balance out the meal.

Simple Cajun Seasoning from allrecipes

3 teaspoons salt

1 tablespoon dried oregano

1 tablespoon paprika

1 tablespoon cayenne pepper

1 tablespoon ground black pepper

Combine the oregano, paprika, cayenne pepper, and black pepper in a plastic bag and shake to mix.

Cajun 15-Bean Soup

This is from FatFreeVeganKitchen... a site that I found and have been checking out for a while... and finally decided to make something from. And honestly, it's been almost 2 months since I made it and I can't remember how much we liked it... but I know we did.

20 ounces dried mixed beans (you can find these prepackaged in most grocery stores), rinsed
12 cups water
1 large onion — chopped
1 rib celery, chopped
1 bell pepper, chopped
1 clove garlic — minced
juice of one lemon
15-ounce can stewed tomatoes
2 teaspoons paprika
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon liquid smoke flavoring
1 1/2 teaspoons salt — or to taste

1. I saved some time by putting the beans into the pressure cooker with 8 cups water, cooking at high pressure for 15 minutes, and then releasing the pressure and cooking until the beans were completely cooked. If you use a pressure cooker, I advise letting the pressure come down naturally rather than quick-releasing. And if you have a quick-release setting on your PC, do not use it! I had beans stuck in my valve when I tried that.

2.If you don’t want to pressure cook them, then place the washed beans in a pot with 12 cups of water, bring to a boil, and simmer, covered,for 60-75 minutes until beans are tender.

3.When the beans are almost finished cooking, brown the onion, celery, bell pepper, and garlic in a non-stick skillet.

4.Add onion mixture, stewed tomatoes, and lemon juice to beans along with the spices and simmer 30-45 minutes. (If you started the beans in the pressure cooker, add 2 cups water at this time if they seem dry or thick.) Add liquid smoke and salt at the end. Serve with bread or over rice, or just by itself, as I did.

Preparation time: 10 minute(s)

Cooking time: 1 hour(s) 45 minute(s)

Number of servings (yield): 8

Corn Chowder.

I am totally diggin on Tal's [as if I personally know him] book. Every recipe I've tried from it has been awesome! This one included. Knowing my texture obsessed family, I pureed it and then added the corn because I didn't want anything to stop them from lovin this one. I also added a splash of liquid smoke, because this recipe just kinda feels like bacon would be good in it too. ;)

2 cups Vidalia onions, diced

2 large carrots, peeled & cut into ¼ inch dice
1 celery stalk, dice
1 red bell pepper, dice

1 dried chipotle pepper (couldn't find, used a little chipotle in adobe sauce)

5 cups faux chicken stock (Better Than Bouillon brand - I used veggie)

2 large Yukon Gold potatoes, peeled and cut into ¼ inch dice

2 fresh thyme sprigs

Kernels from 6 ears of corn, plus 2 ears roasted or grilled corn (used frozen - about 3/4 cup to 1 ear of corn) & roasted earlier in the day

1 ½ cups thick cashew cream

Freshly ground black pepper

2 tablespoons minced chives

½ cup diced tomato
splash of liquid smoke [optional]

Place large stockpot over medium heat and steam-fry the onions, carrots, celery, bell pepper , and chipotle pepper. Sauté for 10 minutes, stirring often. Add the stock, potatoes, and thyme, bring to a boil, reduce the heat, and simmer until the potatoes are tender, 15 to 20 minutes.

[This is when I pureed.] With the back of a spoon, smash some of the potatoes against the side of the pot and stir to thicken the soup. Add the raw corn and cashew cream, season with salt and pepper to taste and add liquid smoke, and simmer for 15 minutes. Remove the chipotle pepper and thyme sprigs. Garnish with the chives, tomato, and roasted corn kernels.

belly biters: all - tore.it.up

Makes 6 servings

Prep time: 1 hour



The Conscious Cook: Tal Ronnen

Black Bean Pumpkin Soup.

I don't know what I was thinking trying yet another black bean soup... we've got 2 that we love. But, when I saw this one from Swanson's with pumpkin, flour, balsamic vinegar & ham... I had to give it a whirl. Tis the season for pumpkin, right!?

It turned out awesome, the 2nd day. Good the first, but awesome the 2nd. Why? In the original recipe it tells you to use flour, but it never tells you when to put it in. Well, I put it in way too late - not even thinking. And formed little flour balls all throughout the soup. No bueno to my texture challenged husband. So, when it was eaten for leftovers I sent it through the BlendTec and it was creamy, whippy, and lump free. So much better.

Adapted from the original... i made it vegan, took out the wine - adding grape juice, took out the ham - adding liquid smoke...

3 cans black beans, (4 1/2 cups cooked) rinsed and drained

1 can crushed tomatoes
1 1/2 cups onion, chopped
4 garlic cloves, minced
1 cup whole wheat flour
1 tablespoon plus 2 teaspoons cumin
1 teaspoon Himalayan Crystal salt
1/2 teaspoon peppercorns, ground
2 tablespoons earth balance butter
4 cups vegetable broth
1 can (15oz) pumpkin puree
1/2 cup red grape juice
1 tablespoon liquid smoke
3 to 4 tablespoons balsamic vinegar

In a food processor or blender coarsely puree beans and tomatoes.

In a 6 quart heavy kettle cook onion, garlic, cumin, salt and pepper in butter over medium heat, stirring until onion is softened and beginning to brown. Add flour, and stir until well mixed. Stir in bean puree. Mix in broth, pumpkin and grape juice until combined and simmer uncovered, stirring occasionally, 25 minutes or until thick enough to coat the back of a spoon.

Just before serving, add liquid smoke and vinegar and simmer, stirring, until heated through. Season with salt and pepper. Garnish with toasted pumpkin seeds.

Vegetarian "Refried" Beans.

This dip is yummy... and Shayne and I find ourselves devouring it with a bag of tortilla chips. Which isn't the healthiest way to eat it... but it's gooood. It also makes a great warm bean dip or a good cold spread for sandwiches, wraps, or crackers.

4 1/2 cups cooked or 3 cans beans - black, small red, kidney, or pinto - rinsed and drained
1 small onion, finely chopped
2 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon groun cumin
1 teaspoon dried oregano
1 teaspoon dried garlic granules
1 teaspoon chili powder
hot-pepper sauce to taste (optional)
a few dashes of liquid smoke (optional)

Place all ingredients in a food processor. Blend for several minutes or untilo very smooth. Transfer to a serving bowl, cover and refrigerate.

For hot dip, microwave on high for about 3 mintues or heat in a skillet, stirring constantly.