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Famous Beans

Ingredients (use vegan versions):

* 1 pkg. textured soy protein crumble
* 1 lg. onion (diced)
* 2 cans vegetarian baked beans (drained)
* 5 veggie hot dogs (cut into pieces)
* 3/4 cup ketchup
* 1 teaspoon vegan mustard
* 1/2 cup vegan brown sugar
* salt & pepper to taste

Directions:

In a fry pan, saute onion in small amount of oil. Add the
rest of the ingredients and simmer covered for about 15
minutes. Add soy cheese, if so desired.

Serves: 4

Preparation time: 30 min

Ants Crawling Up Trees

Ingredients (use vegan versions):

* 2/3 cup textured soy protein 1/2 cup hot water
* 2 tb soy sauce
* 1 to 2 tablespoon hot bean paste
* 1/2 ts salt (optional)
* 3 1/2 oz bean thread noodles
* 2 cup veggie broth or water

Directions:

Pour the boiling water over the textured soy protein and let it sit for 10
minutes. Saute the ginger root in a very small anount of oil
or other liquid. Add the soy sauce, bean paste, salt and
textured soy protein. Cook very very gently and stir frequently as it burns
easily. Cook about 5 minutes and set aside.

Cook the bean threads in the broth until the broth has been
absorbed by the noodles. Add the noodles to the textured soy protein mixture
and stir until blended evenly…ie. all the “ants” are
distributed throughout.

Jamaican Rice and Beans

Ingredients (use vegan versions):

* 2 cloves garlic
* 1 stalk scallion (green onion), if not 1/2 white onion
* 1 vegetarian bouillon
* 1 scotch bonnet pepper (or any pepper )
* salt to taste
* 1 cup Red Kidney Beans
* 2 cups Brown (white can be used)
* 2 0z. of dried coconut milk

Directions:

This recipe is a Jamaican Tradition
used in virtually every Jamaican
household.

Boil the peas in water until tender. Add
water, coconut milk, rice and all
seasonings. Be sure when adding the
water that it covers the rice by 1
inch. (this will ensure that there is
enough liquid to cook the rice). Bring
to a boil then immediately turn down to
a simmer until rice is soft.

Serves: 8

Preparation time: 20 min

Black Bean Crock Pot Chili

Ingredients (use vegan versions):

* 2 cans black beans, with the liquid!!
* 4 roma tomatoes, diced
* 1 red or yellow onion, diced
* 6 cloves garlic, minced (or use 2 tablespoon of the jarred kind)
* 1 tablespoon of cumin
* 1 small can tomato paste

Directions:

**It’s best to make this EARLY in the day…the longer it
cooks, the better it is!**

1. turn Crock Pot on low, and throw everything in. You can
saute the onions first in a little oil, but it’s just as
good when you don’t.

2. when it’s good and hot (I usually give it at least 3
hours!), serve it over rice, or just with vegan cornbread and a
good green salad.

Serves: 6 - 8

Preparation time: 20 min

Easy Lentil and Potato Bake

Ingredients (use vegan versions):

* 1 can of pre-cooked lentils
* 1 can of chopped tomatoes (325gm)
* 1 teaspoon each of cumin, sweet paprika and turmeric
* 2 cups of cooked rice (left overs are perfect)
* 1 teaspoon of minced garlic
* 1 chopped spring onion
* 5 small potatoes (cut into small stewing pieces)
* 2 medium potatoes for topping thinly sliced
* 1/2 - 1 cup of grated soy cheese

Directions:

Preheat oven to 180 deg cel.

Drain lentils and combine with can of
chopped tomatoes, spring onion, minced
garlic and dry ingredients (NOT the
rice yet) in a medium size pot.

Take medium diced potatoes and
microwave until relatively soft. Add
into pot and put onto simmer until
potatoes are soft (as in a stew).

Once potatoes are tender add rice to
mixture, stir and simmer for a few
more minutes.

Pour mixture into large lasagna or
casserole dish. Lay thinly cut
potatoes on the top and sprinkle with
Soy cheese or Chreeze mix. Place in
oven for 10 mins - until potato slices
are tender.

Serve as a side dish or larger
portions (feeds 4) as main.

Serves: 6

Preparation time: 20vmin

Black Beans and Rice

Ingredients (use vegan versions):

* 1 can of black beans-do not drain (I like Pastene)
* 1 1/2 cans of water, add more to make soup
* 3/4 cup of white rice
* 2 tablespoon of Vegetable Flakes
* 1/2 teas. cumin
* 1/2 teas. Cilantro or ground Corriander
* 1/2 teas. garlic powder (can use fresh)
* 1/2 teas. onion powder
* 1/4 teas. ground red pepper (add more for spicier)
* 1/2 teas. of oregano
* a little salt and sometimes I add Chili Powder too.

Directions:

Empty can of beans into a pot. Add the 2 1/2 cans of water
to it. Add all seasonings and bring to a boil over HI heat.
Reduce heat to LOW, add rice and cover for 20 minutes. This
recipe can be made into soup by adding more water.

Serves: 4

Preparation time: 25 min

Home Baked Beans

Ingredients (use vegan versions):

* one pound of white beans
* medium chopped onion
* two teaspoons of vinegar
* 1 teaspoon of prepared vegan mustard
* 1 to 1 1/2 teaspoon of salt
* 1/3 cup of vegan brown sugar
* 1/2 cup of tomato juice
* 1/4 cup of ketchup
* 1/4 cup of shortening

Directions:

Soak one pound of white beans overnight. After beans have
soaked place in a large baking pot. In the pot place a medium chopped
onion add two teaspoons of vinegar and 1 tsp of prepared mustard.
Add 1 to 1 1/2 tsp of salt and 1/3 cup of brown vegan sugar. To the pot add
about 1/2 cup of tomato juice and 1/4 cup of ketchup. Add a touch of
ginger and a little savoury. Top it off with 1/4 cup of shortening
{more if desired } the shortening is very important for tender juicy
beans. Cook in a slow oven at no more than 250 degrees for about 8
hours. This recipe is old and simple but very delicious.

Mujardarah - Lentils with Rice

Ingredients (use vegan versions):

* 1 cup of lentils
* 2 cups of rice
* 2 large onions
* 3 cups of water
* 1 teaspoon cumin
* 1/4 cup oil
* salt and pepper to taste

Directions:

Combine lentils,water,salt,and pepper. Cook over medium heat for 7 minutes or until
lentils are half cooked.

Add rice,cumin powder. Cook until water is asborbed and rice is tender.
Quarter and slice onions. Fry in oil until dark brown. Drain onions and reserve( to
garnish over mujardahrah) Pour the cooked oil over Mujardarah. Mix Well.

Garnish with onions. Serve with finely chopped cucmber and tomato.

Yummy Bean Dish

Ingredients (use vegan versions):

* 2 cloves garlic - chopped fine
* 1 large onion - diced
* 2 tsps. oil (or cooking spray)
* 1 28 oz. can peeled pear shaped tomatoes, (I use Tuttorosso)
* 1 15.5 oz. can black beans, drained
* 1 15.5 oz. can small red beans, drained
* 1 16 oz. can vegetarian baked beans
* 10 leaves cilantro, chopped fine

Directions:

Saute onion in saucepan with oil until soft. Add chopped garlic and cook until garlic
just becomes fragrant. Add black beans, red beans and baked beans, (do not drain baked
beans), and cook on low-medium flame. Meanwhile, drain tomatoes and slice the long way
into halves or quarters. Add to beans. Add cilantro leaves. (You can use more or even
no leaves depending on your flavor preference.) This dish can be served over rice or
used as a filling for tacos or burritos.

Serves: 4 - 6

Preparation time: 20 min

Beans and Rice

Ingredients (use vegan versions):

* large can of mixed beans or red kidney beans
* one large potato, cubed
* 5 ripe tomatoes
* 1 large onion
* cumin
* chilli
* oregano
* paprika
* soy sauce
* pepper
* olive oil

Directions:

Chop onions finely and fry (in pan) in olive oil until translucent.
Add cubed potatoes and spices, cook until potato is slightly browned.
Add chopped tomatoes and cook for 8-10 minutes with lid on, stirring
occasionally. Add beans and chilli and soy sauce to taste. Serve on
rice with green salad.

Serves: 3 - 4

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