2 T. red wine vinegar
1 t. Dijon mustard
1/2 t. salt
1/4 t. pepper
3 T. olive oil
1/2 c. corn
1 c. shelled soy beans
1 (15 -16 oz) can garbanzo beans
1 (15 - 16 oz) can kidney beans
2 scallions, cut into 1/2 inch slices
1/2 red bell pepper, cut into 1/2 inch dice
2 T. chopped fresh parsley
2 T. chopped fresh cilantro
In a small bowl mix together the red wine vinegar, mustard, salt, and pepper. Slowly mix in the olive oil and then set aside. This will be your dressing for the beans. Next mix together the corn, beans, scallions, bell pepper, parsley, and cilantro. Gently toss with the dressing and ta da you have my favorite 3 bean salad!
These burritos on the other hand took a little work.
2 medium sweet potatoes
1 small onion, chopped
1 T. oil
1 (16 oz) can black beans
1 c. vegetable stock
2 garlic cloves ( I only used one clove)
1 1/2 T. chili powder ( I only used 1 T.)
2 t. ground mustard
1 t. cumin
1/2 t. salt
4 large flour tortillas
1/4 c. salsa
1 c. vegan cheese ( I used daiya cheddar)
First I started with a large pot of water for my sweet potatoes. I boiled them on medium high uncovered the entire time I was preparing the burritos but they could have been a little more cooked. I would say go with 45 minutes to an hour for cooking your potatoes. I left the skins on mine but you can peel them before or after you boil them if you don't like the potato skins.
While the taters were a cookin' I started preparing the beans. In a medium sauce pan I heated the oil and then cooked the onion until it was translucent. Then I added the beans, stock, garlic, chili powder, mustard, cumin, and salt. Increased the heat to medium-high and simmered, uncovered, for 15 minutes until it was more mushy then liquidy. Once the beans were done I set them aside. Then I mashed up my sweet potatoes and set them aside.
Here is where the fun began! Assembling my burritos.. start with one flour tortilla with a sheet of foil underneath. Add a line of salsa, about one heaping spoon full.
Then I added a forth of the bean mixture to my burrito.
1/2 c. sugar
1/2 t. vanilla
1/4 c. vegan milk (I used coconut original)
1/4 c. nut butter (I used peanut)
1/4 c. vegan butter (I used earth balance buttery spread)
2 tsp. unsweetended cocoa powder
1 1/2 c. quick oats
1 c. walnuts, chopped
In a medium sauce pan I melted the sugar, vanilla, "milk", peanut butter, butter, and cocoa powder over medium-low heat. Once it was all melted together I removed it from the heat, stirred in the oats and walnuts, and then plopped big spoon fulls onto my foil covered cookie sheet. Into the fridge for an hour to set and they were ready to be devoured.
Now that I have a full belly, a full fridge, and an updated blog I think it is time to hit the books!