Tomato & Bean Crostinis

I wasn't sure what to make for dinner last night, when I was suddenly struck with inspiration! I mentioned to Jeff what I'd concocted in my head driving home, and he was totally game.

And the Tomato & Bean Crostinis were born.

Prep time: 10 min
Cook time: 15-20 min
Total time: 30 min

Yield: 2 servings (or more if served as appetizers)

Ingredients

• 1/2 cup tomato, chopped
• 1/2 cup beans, drained and rinsed
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/2 tsp dried basil
• 1 clove garlic, minced
• vegan cheezee sauce
• french bread, sliced
• shredded mozzarella cheese (optional)

Directions

1. Stir together tomatoes, beans, and spices. Set aside.
2. Spread vegan cheezee sauce on sliced bread.

3. Spoon bean mixture onto bread.

4. Bake in toaster oven for 15-20 minutes, until bread is toasted around the edges. If adding shredded cheese, sprinkle over bean mixture in the last few minutes of baking.

To keep these vegan, simply leave off the mozzarella cheese or use a vegan shredded cheese substitute.

These seriously turned out so good!

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Bean 'n Mushroom Enchiladas

I wanted to try the recipe for enchiladas on the back of my package of shredded cheese. I'd been meaning to try this recipe for awhile, but by the time I got around to it, the cheese was gone and the new package had a different recipe.

I had to improvise.

So I  decided to do a little fridge clean-out. I found beans, mushrooms, crushed tomatoes, and chipotle chiles that needed to be consumed. Add a couple other ingredients and the Bean 'n Mushroom Enchiladas were born.

Jeff is not a big fan of mushrooms (neither am I, really) so I was nervous that he wouldn't like this, but he surprised me by saying they were very good. I don't think I ever told him there were mushrooms in there. Shhh... It will be our little secret.

SW Bean Burgers

Yes, I'm still here. And yes, I even still spend a little time in the kitchen. Though not nearly as much as I'd like.

Tonight, I made the most delicious bean burgers. I was slightly inspired by this recipe, but I changed so much of it, that I'm totally going to call it my own!

These are quite possibly the BEST bean burgers I've never made (or enjoyed!). And super easy to make as well.

SW Bean Burger

Yield: 4 burgers

Black Bean Soup

I love black beans. And black bean soup has always been one of my favorites, so when I saw this recipe over at Happy Fit Mama for Roasted Corn Black Bean Soup, I could hardly wait to try it out. I didn't have any peppers, roasted corn, or zucchini, so I had to modify it a bit with what I had on hand.

The last soup I made had been a complete disaster, so I decided to stick to the recipe instructions for this one and not attempt to make it in the slow cooker. It probably would've been fine since there is no kale or pasta in this soup, but I didn't want to risk it. I mean, really, it doesn't take that long on the stove top anyway.

I did, however, risk making this with the salvaged broth from the disaster soup. Turns out, it was a risk well taken. It cleared out some space in my fridge and tasted pretty good in the soup. Well, it didn't taste bad, at least.

Black Bean Soup

Yield: 6 cups

Healthy Recipe: White Bean Soup

This recipe has been in my drafts since 2010. It was in a Healthy Living company newsletter.

Simple and nutritious, this hearty soup is incredibly rich in protein, fiber, vitamins, and minerals that will fill you up without filling you out.

Doesn't that sound perfect? I've been wanting to try it ever since but never seemed to have the ingredients on hand (namely, the kale). Since I've resolved to try 2 new recipes a month in 2013, I figured this week was the perfect time. I added kale to my shopping list and was very excited to give it a try.

It was a complete disaster! Even though it didn't turn out seriously, it was so bad that we ended up eating pizza for dinner instead. 
I figured I'd still share the recipe.

Salsa Rice and Red Beans

Another Vegan score for dinner tonight!! This was very tasty, and bonus - Jeff really liked it! Of course, he did add some Frank's Red Hot sauce to it, but he adds that to everything. I no longer take any offense. :-) Seriously, though, this was super easy to make. You won't be disappointed. The original recipe said it yields 4 servings, but I think it yields closer to 6.

Salsa Rice and Red Beans

Yield: 4 servings

Ingredients

• 1 T Olive oil
• 1 med yellow onion, chopped
• 3 garlic cloves, chopped
• 1 cup long-grain white rice
• 2 cups water
• Salt, to taste
• 2 (15.5-oz) cans dark red kidney beans, drained and rinsed
• 1 (28-oz) can crushed tomatoes
• 1 (4-oz) can diced green chiles, drained
• 1 tsp chili powder
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 1/2 cup Cheezee Sauce, optional (recipe coming soon)
• 1 large ripe tomato, diced

Directions

1. In a large skillet, heat the oil over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds longer. Stir in the rice and water. Add salt to taste, cover, and simmer until the rice is tender, 35 to 45 minutes.
2. Stir in the beans, tomatoes, chiles, chili powder, oregano, cumin, and pepper. Simmer to heat through and blend the flavors, about 10 minutes. Taste and adjust seasonings, if necessary.
3. Serve hot, topped with the diced tomato and drizzled with the cheezee sauce, if using.

Recipe Credit: Salsa Rice and Red Beans. Vegan on the Cheap. Robin Robertson. pg 132.

Three-Bean Loaf

Once again, I did not have the right size pans or bowls to make this, and, of course, I didn't adjust the recipe quantity. In the midst of preparing this, I had to put it on hold, run to Wal-Mart, and buy large pans and bowls. Oops! BUT now I should be all set for future recipes. Yay!

I thought this was quite tasty! Jeff didn't care for it nearly as much, so I doubt I'll be making it with any frequency. The thing with a bean loaf is to remember that it is NOT meat and will not likely have the same consistency or flavor. If you're expecting meat, you might be disappointed. If you're expecting flavorful beans in a different form, then you might be pleasantly surprised.

This was actually taken the next day, after I'd warmed up a slice in a fry pan.

Three-Bean Loaf

Ingredients

• 1 T Olive oil
• 1 med yellow onion, finely chopped
• 1 celery rib, finely chopped
• 4 garlic cloves, minced
• 1 (15.5oz) can chickpeas, drained and rinsed
• 1 (15.5oz) can black beans, drained and rinsed
• 1 (15.5oz) can dark red kidney beans, drained and rinsed
• 1/2 cup ketchup
• 2 T soy sauce
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup dry bread crumbs
• 1/2 cup old-fashioned oats
• 1/2 cup wheat gluten flour (vital wheat gluten)
• 1/2 cup chopped fresh parsley
• 2 T yellow mustard
• 1 T brown sugar
• 2 tsp apple cider vinegar

Directions

1. 1. Preheat the oven to 375F. Lightly oil a 9-inch loaf pan. Set aside.
2. In a large skillet, heat the oil over medium heat. Add the onion, carrot, celery, and garlic. Cover and cook until softened, about 10 minutes. Remove from heat and set aside.
3. Place the three varieties of beans in a large bowl. Mash well, leaving some texture. Add the onion-carrot mixture, then stir in 1/4 cup of the ketchup, soy sauce, salt, and pepper. Add the bread crumbs, oats, flour, and parsley. Mix until well combined. Spread the mixture evenly in the prepared pan and smooth the top.
4. In a small bowl, combine the remaining 1/4 cup ketchup with the mustard, sugar, and vinegar. Mix well. Spread the topping mixture over the loaf. Bake until firm, 50 to 60 minutes. If the top begins to brown too much, cover loosely with foil. Remove from the oven and set aside on a wire rack for 10 minutes before slicing.

Recipe Credit: Three-Bean Loaf. Vegan on the Cheap. Robin Robertson. pg 155.

Pasta e Fagioli

This one comes with a bit of a funny story. When we left MN, we anticipated being on the road for a long time and space was very limited. We got rid of most everything - including most of our kitchen stuff. We kept one small fry pan and one small pot (2qt). I didn't think much of it when I began making this recipe, but when I still hadn't added the pasta, I was in some trouble. I had to get a little creative. It was humorous (at least to me). I had to try to divide the partially cooked ingredients between a bowl and the pot and hope I got it divided evenly. It was a mess! :-)

The end result was really tasty, though. This comes even Jeff-approved. Don't forget the salt and pepper!

Ingredients:

• 2T olive oil
• 3 garlic cloves, minced
• 1 (28-oz) can crushed tomatoes
• 1 (15.5-oz) can white beans, drained and rinsed
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1 bay leaf
• 2 cups vegetable broth
• Salt and black pepper
• 8 oz elbow macaroni or other small pasta
• 1 tsp dried parsley

Directions:

1. Heat olive oil in a large pan over medium heat. Add the garlic and cook until softened, about 1 minute. Reduce the heat to low and stir in the tomatoes. Add the beans, oregano, basil, bay leaf, stock, and salt and pepper. Simmer over low heat for about 20 minutes.

2. In a large pot of boiling water, cook the macaroni over medium-high heat, stirring occasionally, until it is al dente, about 7 minutes. Drain well and add to the bean mixture along with the parsley.

3. Simmer gently to blend flavors and finish cooking the pasta, about 10 minutes. Remove the bay leaf and discard. Taste and adjust the seasonings, if necessary, before serving. Serve hot.

Recipe credit: Pasta e Fagioli. Vegan on the Cheap by Robin Robertson. Pg 64.

Better Bean Burgers

The last time I attempted to make non-beef burgers, Jeff thought they were disgusting. I, of course, loved them! When I found this recipe for black bean burgers, I thought it was worth a try. We both enjoyed them this time. Score! The consistency is slightly different from a regular burger, but the taste was good - especially with the condiments. :-)

Ingredients:

• 1 (15.5oz) can black beans, drained and rinsed
• 3 T wheat gluten flour (vital wheat gluten)
• 1/2 c dry bread crumbs
• 1/4 c red onion, minced
• 2 tsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 T olive oil
• 4 burger rolls
• Condiments of choice

Directions:

1. Place the beans in a medium bowl and mash well. Sprinkle the flour on the beans and mix well to combine. Add the bread crumbs, onion, parsley, salt, and pepper. Mix well. Use your hands to shape the mixture into 4 patties, no more than 1/4 inch thick. Set aside.

2. In a large skillet, heat the oil over medium heat. Add the burgers, cover, and cook for 5 minutes. Uncover, use a spatula to flip the burgers, and cook, uncovered, for an additional 5 minutes.

3. Serve on burger rolls with your favorite condiments.

Recipe credit: Better Bean Burgers. Vegan on the Cheap by Robin Robertson. Pg 178.

Super Easy Beans and Rice

This has quickly become one of the easiest stand-by dinners. It's quick and painless for those nights when I just do not feel like cooking or making dinner. Plus, it's beans and rice. It's got to be better for us than frozen pizza, right?

Serves 3

Ingredients:

• 1 can Bush's Grillin' Beans Black Bean Fiesta
• 1/2 c Rice - I've used both white and brown rice.



Directions:

1. Cook rice according to package directions.

2. Warm beans up in a saucepan.

3. Add cooked rice to beans and stir until well mixed.

Sometimes I might add a little salt, pepper, and/or a dash or two of tabasco, to liven it up a little more, but it's great all on its own, too.

This would probably be great served with a salad and/or tortillas to round out the meal a little more. We usually just have this and then something for dessert.

Oh So Simple Bean Soup

I've had a pound of white beans in my cupboard for more than 2 years, so I thought I should try to put them to good use. I soaked them yesterday, so they would be ready for me today.

I tried looking for a good recipe to use, but nothing was jumping out at me, so I decided to do a little experimenting. This is NOT something I usually do.

Feeling a little daring, I put the beans in some fresh water, put it on to boil, and started grabbing cans from my cupboard.

Here's the end result:

Oh So Simple Bean Soup

• 1-15.25oz can whole kernel corn, drained
• 1-10.75oz can cheddar cheese soup + 1 can of water
• 1-15oz can of crushed tomato + 1 can of water
• 1-15oz can of tomato sauce + 1 can of water
• 1-15oz can of chili beans
• 1-15oz can of black beans, drained and rinsed
• 1 lb of dried white beans, soaked and cooked
• 1/4 cup of Wahoo! Chili (Tastefully Simple)
• 1 1/2 T Garlic Garlic (Tastefully Simple)
• 1/4 c minced onion
• 1 T salt
• 1 tsp basil

Combine all ingredients in a large pot. Simmer for at least 30 minutes until hot and flavorful.

I topped this with Texas Toast(R) Cheese & Garlic croutons. Yummy!