Category: Entree

Tofu Making it Tasty Without a Recipe

Cooking Delicious Tofu
Cooking Delicious Tofu

I might be biased since I’ve been eating tofu most of my life, but I like the stuff! It is versatile and soaks up any flavor you put on it, fairly inexpensive, and just full of protein. I usually buy extra firm water-packed tofu from the refrigerator section of just about any grocery store. The different firmness levels are good for different recipes, but for the most part the extra firm works for my daily purpose.

This basic tofu recipe is how I make my tofu before adding it to my Thai Curry, Pot Pie, and Veggies and Peanut Sauce. I use a similar procedure for my Breakfast Sandwich, and pretty much any time I make tofu. Tips, tricks, and variations below the recipe.

Tofu-Making it Taste Delicious

 Ingredients

  • 2 TBL olive oil
  • 1/2 lb water packed extra firm tofu, cubed
  • 2 TBL Tamari

Instructions

  1. Heat a large cast iron skillet over medium high heat until hot, about 3 minutes. (If you don’t have a cast iron just go get one.)
  2. Add oil and swirl to coat the bottom.
  3. Add tofu and cook on one side until brown, about 2-3 minutes.
  4. Flip tofu and continue cooking and turning until brown on all sides.
  5. Remove tofu from heat.
  6. Let the pan cool for 1 minutes (optional step).
  7. Drizzle the tamari over the tofu, and stir briefly to coat all pieces.
  8. Use as you like.

 

Discussion:

What is important for successful tofu?

  1. A hot pan
  2. Using Fat (oil, butter, heck, bacon fat if you want to)
  3. Adding Flavor

How does it all work 

Texture. For the perfect texture (for me) you have to cook the tofu before adding it to another recipe. I really like the firmer texture, crispy outside, and flavor the extra step of cooking the tofu separately brings to the table. To get the texture and not make a mess you need to:

 

  • Preheat your pan
  • Add the fat after the pan is hot (this actually helps prevent the tofu from sticking)
  • Add the flavoring after the tofu as developed a crust (or marinating before cooking)

Flavor. Obviously flavor is important when making, well, anything. Tofu is a delightful sponge that will soak up anything you pour over it. I rarely marinate my tofu simply because I don’t plan ahead very often. You can marinate it in any marinade you like for a few hours or overnight. Then cook as directed, and even pour a little more marinade over the top instead of the tamari. Other options include:

Flavoring options:

  • Tamari or Soy Sauce
  • Vinegar
  • Salt
  • Salad Dressings
  • Herbs and Spices
  • Nut butters
  • Pre-made sauces like a teriyaki sauce
  • Hot sauce or salsa
  • Sugar or sweeteners
  • Worcestershire sauce
  • Liquid smoke
  • Flavored oils or fats
  • Flavored Vinegar

Some of my favorite combinations:

  • Tamari, Worcestershire, Brown sugar
  • Apple cider vinegar, salt, olive oil
  • Tamari, liquid smoke, brown sugar, hot sauce
  • Tamari and balsamic vinegar with Caribbean Jerk Seasoning

Because of the way I cook it I find bringing flavor in some type of liquid so the tofu soaks it up. I also always use some time of salt because tofu is rather bland. One of my favorite combinations is Tamari, Worcestershire, brown sugar, and a little water. I use this as a sauce for a stir fry with eggplant, tofu and broccoli. Super yummy!

Mom’s Lasagna (vegan and just perfect)

Vegan Lasagna
Vegan Lasagna

My birthday is next week and I’m already starting to prepare. I tend to celebrate my birthday all week long by pampering myself as much as possible. I feel like birthdays are a good time to take care of yourself and indulge a little. As  you know, food is my favorite indulgence. One of my all-time favorite comfort foods is lasagna. I have published a recipe before, but I have updated and simplified it. Use this one, it’s delicious. Hot, saucy, cheesy, and even filled with vegetables. Preferably served with garlic bread and salad.

We all have an idea of what the perfect lasagna tastes like, and according to my research, the lasagna we prefer is directly related to the lasagna our mothers made growing up. My mother made one filled with tofu and veggies. I know this may not be how yours was, but trust me it’s amazing. I did have to take out some cheese to make it vegan, but it is still amazing. You can of course change or reduce the vegetables to make this recipe fit your perfect lasagna.

Vegan Lasagna

 Ingredients

  • 2 TBL Olive Oil
  • 1 large onion, diced
  • 8 oz mushrooms, sliced
  • One med zucchini, diced
  • 10 oz frozen, chopped spinach
  • Tofu Mixture
  • 1lb Firm Tofu, drained
  • 8 oz Vegan Cream Cheese
  • 3 TBL Italian Seasoning
  • ½ tsp garlic powder
  • Salt and pepper to taste
  • ¼ C. Nutritional yeast
  • 2 26 oz Jars Spaghetti Sauce
  • 1 box lasagna noodles (or make your own)
  • 1-2 cups vegan mozzarella cheese (optional)

Instructions

  1. Heat oil in skillet, add onion and mushrooms, sauté for about 3 minutes until they start to soften.
  2. Add Zucchini and sauté one more minute.
  3. Add spinach and cook until the water is absorbed, then remove from heat.
  4. In a large bowl crumble the tofu, then add the Italian seasoning, garlic powder, salt, pepper and Nutritional yeast. Mix well.
  5. Add Cream cheese and sautéed veggies and mix well.
  6. In a 9×13 pan pour ½ a jar of sauce. Lay uncooked noodles in pan to cover the bottom.
  7. Pour the rest of the jar of sauce on noodles.
  8. Layer with 1/3 of the tofu and veggie mixture.
  9. Place more noodles on top of this.
  10. Pour on another ½ jar of sauce and spread around.
  11. Layer with ½ the remaining tofu and veggie mixture.
  12. Add another layer of noodles, sauce and tofu and veggies.
  13. Finish with a layer of vegan mozzarella if using.
  14. Cover with aluminum foil and bake 30 minutes.
  15. Remove the foil and cook 20-30 minutes more until the noodles are soft.
  16. Let lasagna sit for 5-10 minutes before serving.

One Dish Vegan Holiday Meal That Has It All

Vegan One Dish Holiday Meal
Vegan One Dish Holiday Meal

I didn’t think I was going to get a post up this weekend; It has been such a crazy week here! I started working again, Wolfie started daycare, and well, life. I’m still adjusting to my new schedule and it feels like I’m running around all crazy like and getting nothing done. I’ve also decided to give up caffeine, so that doesn’t help! But, here we are, 6am, the family is still sleeping, and I’m writing a post just in time for your Christmas dinner.

I actually brought this to Thanksgiving this year, and it was delicious! I have told you I go to a meat-eating Thanksgiving so I like to bring an entire vegan meal in one dish. This had potatoes, roasted vegetables, gravy, a hearty “main” component, and a light and fluffy bread. It was just all layered together so it could be re-heated in a small portion of the oven, and I could bring everything with my in a very full car. With this dish the only other things you need to bring are dessert, and cranberry orange relish. Your holiday is complete. You’re welcome.

One Dish Vegan Holiday Meal

 Ingredients

  • 1/2 of a small butternut squash, cut into cubes (I made the whole squash and we ate the part I didn’t use here for other things throughout the week.)
  • 2 TBL olive oil
  • salt to taste
  • 2 TBL olive oil
  • 3 small/medium portabella mushrooms, sliced into long strips
  • 1/2 batch vegan gravy without the mushrooms.
  • salt and pepper to taste
  • 1/2 batch cooled scalloped potatoes (I make a full batch, then eat what I don’t need for this.)
  • 2 sheets vegan puff pastry

Instructions

  1. Preheat oven to 400.
  2. Place your squash in one layer on a large baking sheet (I like to put a silicone mat down first).
  3. Drizzle 2 TBL oil over squash, sprinkle with salt, and give it a stir.
  4. Cook, stirring every 15 minutes until the squash is soft, and starting to brown, about 45 minutes.
  5. Heat a large skillet over medium heat.
  6. Pour in the oil, heating it for a few seconds, then add the portabella mushrooms and saute, stirring occasionally until tender, about 5 minutes.
  7. Remove from heat and set aside.
  8. Get all your pre-made everything and set it out for easy access.
  9. Line your baking dish with parchment paper (this is optional, but it looks good and is functional.)
  10. Place one sheet of puff pastry in the bottom of your baking dish.
  11. Cut a rectangle out of the scalloped potatoes just smaller than the puff pastry.
  12. Place the potatoes on the puff pastry, layer with mushrooms, gravy, and squash.
  13. Cover the top with the second sheet of puff pastry making sure to seal the edges so everything doesn’t leak. I cut my top sheet into strips and braided it just for fun.
  14. Bake the whole thing in a 350 oven until golden brown 40-45 minutes.
  15. Serve warm for sure, extra gravy over the top would not be unwelcome.
The Finished Dish
The Finished Dish
Roasted Butternut Squash
Roasted Butternut Squash

Vegan Shepherds Pie

Vegan Shepherds Pie
Vegan Shepherds Pie

Thanksgiving is over, your refrigerator is still filled with leftovers, and you feel like you need something healthy, but you can’t quite let go of the comfort food. Well, this is the answer to all your problems. This deliciously healthy, yet satisfying, shepherds pie is filled with vegetables and lentils, and topping with your leftover mashed potatoes. If you don’t happen to have any leftovers I am giving you a suggestion on how to make new ones. This is a versatile recipe where you can throw in whatever vegetables sound good, or that you have hanging around. You could even through in that leftover green bean casserole if you so desire.

shepherds pie

 Ingredients

For the mashed potato topping (you can also use leftover mashed potatoes)

  • 5-6 medium potatoes, cubed
  • 4 TBL buttery spread
  • 1/2 cup canned coconut milk (or other plain unsweetened non-dairy milk)
  • 2 TBL nutritional yeast
  • 1/2 tsp salt

For the filling

  • 3 cups cooked green lentils
  • 1 TBL olive oil
  • 1 medium onion, diced
  • 5-6 button or cremini mushrooms, sliced
  • 1 cup cut green beans
  • 2 large cloves garlic, minced
  • 1 15 oz can no-salt added diced tomatoes (if yours have salt just omit the added salt)
  • 4 TBL tomato paste
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 2 TBL vegan worchestershire
  • 1 TBL dijon mustard

Instructions

  1. Place cubed potatoes in a large pot, cover with cold water, and bring to a boil.
  2. Boil potatoes over medium heat until tender, about 10 minutes.
  3. While potatoes are cooking heat oil in a large oven-proof skillet (I use a cast iron pan).
  4. Saute onions for about 2 minutes, then add mushroom and cook until just softened, about 2 more minutes.
  5. Stir in diced tomatoes, tomato paste, paprika, garlic powder, salt, pepper, worchestershire, dijon, and lentils.
  6. Warm through, turn off heat and set aside.
  7. Drain your cooked potatoes, return them to the pan and mash them with the buttery spread, coconut milk, nutritional yeast, and 1/2 tsp of salt.
  8. Spoon the mashed potatoes on top of the lentil/vegetable mix in the skillet forming an even layer.
  9. If you want you can cover you sepherds pie at this point and refrigerate until you are ready to bake it, up to 2 days, or immediately proceed to the next step.
  10. Bake in a preheated 375 oven until the top is golden brown, about 20-30 minutes.
  11. Serve hot.

What To Eat For A Vegan Thanksgiving

Happy Thanksgiving
Happy Thanksgiving

Are you vegan or vegetarian, or have you invited someone who is to your Thanksgiving meal? All the choices for what to make can be overwhelming. If this isn’t your usual diet you might feel restricted. Don’t worry; you can make anything you want! You have the choice to make your favorite traditional dishes using vegan or vegetarian ingredients, or to develop new dishes and traditions. One of my favorite Thanksgivings it was just me and my husband (we had just moved and didn’t even have friends yet), and we made a full Indian meal for Thanksgiving. We cooked all day, ate ourselves silly, and took a nap. Pretty traditional if you ask me:)

In case you’re struggling with ideas for what to make I’ve giving you this lovely list of delicious dishes I have scoured the internet, and my own site, for.

Happy Thanksgiving!!

Vegan Thanksgiving Recipe Ideas

Appetizers: 

Vegan Smoky Bean DipSmoky Bean Dip from me (is there a trend here with the smokiness)

Chili Cheese Dip from me. -This is actually a tradition on my husband’s side, not vegan, but the chili cheese dip.

Vegan Tempe Bacon Stuffed Mushrooms from Connoisseurus Veg. -I haven’t actually made these, but holy yum do they sound good!

Homemade Vegan Sushi from Minimalist Baker -A tradition in my family

Hummus a video from me -easy to make, versatile, and delicious.

Entrees: 

This picture is from the Vegetarian Times Website
This picture is from the Vegetarian Times Website

 

Vegan Pot Pie from me. – Full of fall vegetables, savory, impressive, and a true comfort food.

Pumpkin Ravioli with Brown Butter Sage Sauce from me. -Could this be any more fall?

Bell Pepper and Tomato Rice from me. -I have requested this from my mother on a few Thanksgivings. I love it! Non-traditional for sure, but oh so delicious, rather easy, and the leftovers are fantastic!

Lasagna with Roasted Vegetables and Cauliflower Alfredo Sauce. -This isn’t actually a full recipe, but you could use the sauce, some roasted veggies, and layer it all together for an amazing fall lasagna.

Vegetarian Wellington with Seitan, Roasted Mushroom & Kale from Veggie Belly -I haven’t tried this either, but it looks super impressive. There are suggestions for making it vegan so no worries there.

PUFF PASTRY WRAPPED LENTIL LOAF from It Doesn’t Taste Like Chicken. Lentil Loaf + Puff Pastry = Thanksgiving.

Sides:

Vegan Corn and Potato Chowder
Vegan Corn and Potato Chowder

Vegan Corn and Potato Chowder from me – Super easy to throw in the slow cooker and let it do it’s thing while you make something time consuming for the main dish.

Cranberry Orange Relish from me. -Cranberry something is necessary for Thanksgiving. Trust me and make this relish for your cranberry side.

Mashed Potatoes – You don’t need a recipe for this. Just cook potatoes, add earth balance, salt, and maybe a little nutritional yeast or coconut milk. Mash and eat. Yum.

Vegan Green Bean Casserole from Minimalist Baker. This version is totally homemade, not a can of cream of mystery in sight.

Vegan Pakoras from Veg Recipes of India

Butternut Bruschetta with Caramelized Onions from Chef Chloe.

Dessert:

Vegan Apple Pie
Vegan Apple Pie

Mom’s Apple Pie from my mom -It’s Thanksgiving a perfect pie has it’s place.

Vegan French Silk Pie from me -Rich, decedent, chocolaty. Need I say more?

Vegan Apple Spice Cake from me- The title says it all.

 Vegan Tiramisu Cupcakes from me -Impressive, creamy, adult yet playful, and quite lovely.

 Vegan Chocolate Bourbon Caramel Cake with Chocolate Ganache from me. Yup, chocolate cake. Why not?

Vegetarian Quiche Without a Recipe

Vegetarian Quiche Without a Recipe
Vegetarian Quiche Without a Recipe

I think this might be the first non-vegan recipe I have posted. It’s kind of scary to open myself to judgement as I switch to a non-vegan point of view. Historically this website has been totally vegan, though with the change a few months ago I decided to open the doors to no-vegan recipes. Personally I have gone through a process to make the decision to eat some animal products again, and it is a decision that works for me and my current lifestyle. When I do eat animal products I try to stay with “happy” animal products. I am working on a post about my food journey that will come soon.

I continue to eat vegan most of the time, though when I do venture out of my vegan ways this is one of my favorites. I think quiche is best when loaded with vegetables and baked in a perfectly flaky crust. Quiche is a dish that I have fond memories of from my childhood. We always had quiche for holiday brunch, and when we had people over for breakfast. It seems an impressive dish, but is actually easier than scrambled eggs!

What I love about quiche now is easy it is to throw together, that it feeds lots of people without slaving over a stove or worrying about timing eggs, and you can put whatever you have in your fridge, making it a delicious way to use up odds and ends. The only “hard” part of quiche is if you are making a homemade crust, and I made this sweet video to take the mystery out of that, so you are all set. I guess you could also buy a crust, it is up to you.

Wicked Easy Quiche

 Ingredients
  • 4 Happy Eggs (cage free, local, organic, from happy chickens)
  • 3/4 cup unsweetened, plain, non-dairy milk

OR

  • 3 Happy eggs
  • 1 cup dairy milk

And

  • salt and pepper to taste
  • herbs to taste (I used fresh tyme and sage for this quiche)
  • spices to taste (I used smoked paprika, salt and pepper)
  • 1-2 cups of chopped, cooked vegetables (I used kale, leeks, mushrooms, fennel, and little bit of red bell pepper for this one)
  • 1/2-1 cup shredded happy cheese (I use goat gouda for this quiche)
  • prepared pie crust (homemade or store bought)

Instructions

  1. Preheat oven to 350 F.
  2. Beat eggs until uniformly yellow.
  3. Add milk, salt, pepper and whatever herbs and spices you are using mixing briefly.
  4. Sprinkle the cheese evenly into the bottom of the prepared, unbaked pie crust.
  5. Spread the cooked vegetables evenly over the cheese.
  6. Pour the egg mixture over the vegetables and cheese.
  7. Bake in the preheated oven for 45-60 minutes until a knife inserted in the center comes out clean.
  8. Cool for at least 10 minutes before serving.

Discussion:

What is important for successful quiche?

  1. Veggies
  2. Cheese
  3. Flavor
  4. The custard (egg and milk mixture)

I I like to think of starting to build the flavor in quiche with the veggies accented by the cheese, herbs and spices, and all held together by the custard. Choose you vegetables based on either what you have, or a specific combination for a taste you are looking for. If it sounds like it would make a good omelette,  it would make a good quiche.

 

How Does It All Work? 

The Veggies 

Your first layer of flavor.

  1. Really any vegetables will work in this recipe; you can use as many or as few as you like. If you only do a little you might need to add more custard to fill the crust. I like mine stuffed with vegetables.
  2. I love using greens such as spinach or kale, onions or something in that family (leeks, shallots, scallions), mushrooms, peppers, broccoli. Really whatever you like in the combination you like it. Somewhere between 1-2 cups of cooked vegetables per quiche.
  3. Vegetables are the first layer of flavor, so choose those that you like together, chop them and cook them before adding them to the quiche. I usually saute mine.
  4. When cooking the veggies you want to make sure they are just cooked as they will cook a little more as the quiche bakes.
  5. You also want to start building flavor here while cooking the veggies. I usually add salt pepper, and finish with some fresh herbs if I have them. Dried are also good, but I add dried herbs while the veggies are cooking rather than at the end.
  6. You can also use leftover cooked vegetables. Let’s say you had fajitas last night, chop up those leftovers and throw them in. Maybe it was steamed broccoli, or roasted asparagus; just toss it in.

Cheese

Adding a bit more flavor.

  1. Almost any cheese you like should work fine here. Shredded is best as it will melt more evenly.
  2. Add the cheese to the crust first and it will help create a barrier so the crust doesn’t get soggy from the filling.
  3. Think about the cheese you might want on an omelette with the vegetables you chose, and use that cheese.
  4. Somewhere between 1/2 and 1 cup of cheese is good. You can also mix types of cheeses here.

Herbs and spices

Keep building flavor

  1. Fresh herbs are great in quiche, but if you don’t have them dried are fine. Don’t forget the salt and pepper!
  2. Season every layer separately (vegetables, custard, even the crust if you are making it homemade).
  3. I used thyme, sage, salt and pepper in my quiche today. Again, think of flavor profiles you like together and build a quiche based off those. Maybe basil and tomato with mozzarella, broccoli cheddar with just a little salt and pepper, mushrooms, spinach and swiss cheese with herbs de provence. Whatever sounds good.

The Custard 

Holding it all together

  1. You need something that holds it all together, and makes it, well, a quiche. The custard does this.
  2. If you are using dairy milk 3 eggs to 1 cup milk works well, if you are using non-dairy milk then 4 eggs to 3/4 cup milk.
  3. Sometimes I add too many vegetables and have to whisk another egg and pour it over the top to make sure the veggies are covered in the custard mixture.
  4. Season this layer too; salt and pepper for sure, and a little bit of whatever herbs and spices you are using.

Vegan Pizza with Homemade Crust

Vegan Pizza
Vegan Pizza

Here is a vegan pizza recipe as promised. I love homemade vegan pizza, really love it. This crust is the best and anything you put on it will be delicious! The crust is easy, versatile, and tender. The addition of Italian seasoning, while simple, really takes the crust to the next level. If you have fresh herbs (basil, oregano, thyme, rosemary) add those instead! I use this crust for pizza, calzones, pizza burritos, and for a yummy garlic butter breadstick recipe that I’ll think about sharing.

I have been without cheese long enough that the vegan cheese tastes exactly how it is supposed to and I miss nothing about “real” pizza. With that said, my husband uses real cheese on his pizza and sometimes pepperoni! We each make our own and end up happy as can be.

This recipe is adapted from Simply Recipes.

Homemade Vegan Pizza

Makes 2 10-12-inch pizzas

 Ingredients
  • 1 1/2 cups warm water (105°F-115°F)
  • 1 teaspoon sugar
  • 2 1/4 tsp active dry yeast
  • 3-4 1/2 cups flour (I use a mixture of whatever I have on hand; whole wheat, bread flour, white flour, I have even used a few cups of Buckwheat flour mixed with wheat flour with success.)
  • 2 teaspoons salt
  • 1 TBL Italian seasoning
  • 1 TBL olive oil
  • Pizza sauce of choice, as much as you like
  • Vegan Cheese, as much as you like (I use Daiya mozzarella)
  • Toppings of choice (onions, peppers, mushrooms, sundried tomatoes, olives…)

Instructions

  1. Stir the sugar into the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved. After 5 minutes stir if the yeast hasn’t dissolved completely. The yeast should begin to foam, which indicates that it is still active and alive.
  2. Using the mixing paddle attachment, mix in 3 cups of flour, salt, and Italian seasoning on low speed for a minute.
  3. Replace the mixing paddle with the dough hook attachment.
  4. Knead the pizza dough on low to medium speed using the dough hook and adding flour 1/2 cup at a time until the dough is smooth and elastic, about 10 minutes. Make sure to let the dough continue to mix until all the flour in incorporated before adding more flour.
  5. If you don’t have a mixer, you can mix the ingredients together and knead them by hand.
  6. Once the dough is smooth and elastic drizzle the olive oil over the dough turning it to coat all the dough with a thin layer.
  7. Cover the dough (I use a damp kitchen towel) and let sit in a warm place until it doubles in size, at least 1 hour. You can let it sit for several hours if you want. You can also put it in the refrigerator for another day before rising, and let it rise the day you are using it.

Preparing the Pizza 

  1. Once the dough has risen preheat your oven to 400.
  2. Divide the pizza dough into as many pieces as you are making pizzas. We usually do two large with this recipe.
  3. Roll out the dough to your desired thickness, we do about 1/4″ thick and try to make them fairly round.
  4. Put the dough in the pan of your choice; I use a pizza stone for one and my biggest cast iron skillet for the other.
  5. Spoon pizza sauce onto crust and spread out in a thin layer.
  6. Add the cheese and toppings of choice.
  7. Back in preheated oven for 15-20 minutes until the cheese is melted and the crust golden brown.
  8. Consume as soon as it has cooled to a safe temperature.
Vegan Pizza
Vegan Pizza

Pizza Burrito

Pizza Burrito
Pizza Burrito

You heard me, Pizza Burrito. Two of my favorite things join hands in this delicious combination to bring you a tangy, spicy, salty, cheesy, creamy, crunchy, soul satisfying bite. This dish was born on the drive home from a weekend climbing trip as my husband and I discussed what we should have for dinner. His go-to is pizza, and mine is burritos. We compromised/brought both our favorites to the next level.

There are two ways to go about pizza burrito making, and both are amazing. 1) make a tortilla pizza and add burrito filling, or 2) make a calzone filled with both pizza and burrito fillings. I like the calzone version better, but the tortilla version is a little less work.

I realized as I wrote this recipe I have never posted about pizza, pizza dough, or guacamole! . I’m sorry. I will rectify my oversight soon.

Pizza Burrito

 Ingredients
  • Pizza sauce
  • Tortillas or Pizza Dough
  • Leftover refried beans, or canned
  • Vegan or regular mozzarella cheese
  • Soyrizo or other fake taco meat
  • Guacamole
  • Hot Sauce

Instructions

Tortilla Version

  1. Preheat oven to 375.
  2. Place tortillas (1 per person) flat on a baking sheet and spread pizza sauce in a thin layer on tortilla topping with cheese.
  3. Bake tortilla pizza in hot oven for 10-12 minute until cheese is melted and tortilla is starting to brown.
  4. While tortilla pizza is baking heat beans and taco meat until warmed through.
  5. When tortilla pizzas are done top with beans and taco meat, roll up, and cover with guacamole and hot sauce.

Calzone Version 

  1. Preheat oven to 400.
  2. Roll out pizza dough into an oval about 1/4″ thick (1 oval per person).
  3. Spread pizza sauce over half the oval and top with cheese, heated beans, and heated taco meat.
  4. Fold the naked half of the pizza dough over the topping and pinch the edges together to keep the filling inside.
  5. Bake in hot oven until golden brown, about 15-20 minutes.
  6. Finish with guacamole and hot sauce and be careful because the filling is HOT!!

Mexican Hot Sauce

 Ingredients
  • 1 tsp olive oil
  • 5-8 dried chile de arbol
  • 1/4 no salt added tomato sauce
  • 1 TBL minced onion
  • 1 TBL white wine vinegar
  • 1 TBL white or apple cider vinegar
  • 1 small clove garlic, minced
  • 2 TBL chopped fresh tomato
  • 1/4 tsp salt
  • 1 tsp agave nectar

Instructions

  1. Heat the oil in a small skillet over medium-low heat.
  2. Once oil is hot add the chile de arbol and cook until browned and fragrant.
  3. Place chiles and the rest of the ingredients in a blender and blend until smooth.
  4. Taste and adjust seasoning to you preference.

Homemade “Refried” Beans and What To Do With Leftovers

Homemade Refried Beans
Homemade Refried Beans

Something many people struggle with is what to make for dinner, and what to do with leftovers. I have an answer for both! I personally love leftovers and love turning them into something new for dinner. One of my favorite leftovers is refried beans. There are so many things you can do with them!!

We make these beans almost every week. I love beans in general, and these in particular. We usually start out by eating them the first night in tortillas, homemade if you have the time, with rice and whatever else we have. Leftovers, if there are any, are used in many different ways. I made a chart you can see below the recipe with ideas for your leftovers.

I posted a recipe for refried beans a few years ago, but my recipe has changed a good bit since then and I want to do do an update. These beans are not re-fried at all, they are just cooked until they are so tender they are melting. This is important for the best beans, but you can do a shortcut by mashing them in the cooking liquid if you are running out of time.

Refried Beans

 Ingredients
  • 1 cup dry pinto beans
  • 1 cup dry black beans
  • water to cover beans
  • 1 medium onion, cut into eighths
  • 4 small whole cloves garlic
  • 2 cups vegetable broth or 1 large carrot and 1 stalk celery cut into large chunks
  • salt to taste
  • piece of kombu (optional)

Instructions

  1. Put both kinds of beans in a bowl, cover with cold water and soak 8 hours or overnight. OR if you decide too late for this put the beans in a pot, cover with water and bring to a boil over high head. Turn off the heat and allow to soak in the hot water for one hour.
  2. Drain the beans from their soaking liquid.
  3. Place the beans, onion, garlic, salt, vegetable broth or vegetables, and kombu in a large pot filling the rest of the pot with enough water to cover the beans by 2 inches.
  4. Cook the beans over medium heat for a minimum of one hour. I cook them until they start to fall apart which is about 2 hours. I often have to add more water during cooking to keep the beans soupy enough until they are as tender as I like them.
  5. Remove the carrot and celery if using.
  6. You can either mash the beans at this point, or continue to cook them until they are truly falling apart.
  7. Add salt to taste.
  8. Serve hot.

 

What To Do With Leftover Refried Beans

Best Ever Rice and Beans

Best Ever Rice and Beans
Best Ever Rice and Beans

Once upon a time I worked for a wilderness therapy program and every night I ate the same meal.  Sounds terrible, but it was actually kind of fun; you had the same basic ingredients and spices for every meal, and you had to figure out what to make with them. This is the best combination, and something I still eat to this day. I just made it again the other night and as I was eating it I remembered how much I like it. Every time I make it I think “why don’t I make this more often?” Maybe one day I’ll listen to myself. This is a super quick, easy, and very tasty meal. The curry powder brings a warmth to the dish while the cajun gives it life. It is salty, spicy, unexpected, and extremely satisfying. Enjoy around you next campfire, or after coming home from a long day in the sun, but for sure before the summer leaves us behind.

Best Ever Rice and Beans

 Ingredients
  • 1 cup rice
  • 2 cups vegetable broth or water
  • 2 cups refried beans or one 15oz can
  • 2 TBL curry powder
  • 1 TBL Cajun seasoning
  • 1/2 tsp salt or to taste
  • 1/2 tsp granulated garlic
  • 1/8 tsp cayenne powder

Instructions

  1. Bring rice and vegetable broth or water to a boil over medium heat.
  2. Reduce heat to low and simmer, covered, until rice is tender, about 10-15 minutes.
  3. Stir in refried beans, curry, cajun, salt, garlic, and cayenne.
  4. Taste and adjust seasoning if needed.
  5. Serve alone or topped with fresh tomatoes, salsa, cilantro, or whatever your heart desires.