Peasant Black Beans

This dish fueled the cuban revolution! It's simple fast, and you will most likely have the ingredients already in your cupboard. (It also makes great leftovers)



This is what you're gonna need:

splash of olive oil

1 large red onion (or white if you would prefer it not as sweet)

1 rinsed can of black beans (i use canned beans because i find them convienent and just as tasty.
feel free to use fresh ones if you like)

5-7 cloves of garlic

1 -2 tbsp of ground cumin

1 jalepeno pepper

2-3 cups of veggie broth of your choice (i prefer to use bouillon cubes)

1/2 tbsp of chilli powder

handfull of coarsely chopped fresh cilantro


I prefer to serve these beans on a bed of my favorite jasmine coconut rice

2 cups of jasmine rice

4 cups of liquid (1 can of lite coconut milk and the rest is water)

First things first

Heat pan to medium with olive oil. Add finely chopped onions, and once they become slightly transulcent add the garlic (also finely chopped).

Next add cumin and chilli powder and fry for a few minutes (if spice takes all moisture out, add a splash more olive oil)

Add the rinsed black beans and let cook for 2-3 minutes, then add the jalepeno (finely chopped) and a bunch of coarsley chopped fresh cilantro.

Next add the veggie broth, bring it to a boil, and then reduce heat to medium, and let the mixture thicken. Optional: i usually add a splash of chilli garlic sauce because i like really spicy food!

Once approx 50% of liquid is reduced, reduce heat to medium low and cover, stirring occasionally.

While you watch the beans cook, you can work on the rice.

In a medium sized pot (with a lid) mix the rice and liquid. Bring to a boil, but as soon as it starts to boil, reduce heat to low and cover. Keep checking and stirring occasionally so that it doesn't burn. The rice ususally takes about 20 minutes and most of the liquid will be reduced and you're left with slightly creamy rice.

Once everythings done, put the rice on a plate, with the beans on top, and garnish with more fresh cilantro.

The Picano

So I make this sandwhich to remind myself of my friend Emily who is now living in Korea for a year, though I have never made it for her, I know she'd love it


*this recipe calls for a blender/food processor





Here is what you need:


Half an avocado

Half a brick of smoked tofu

Unsweetened Peanut butter ( really any nut butter will do)

olive oil

Fresh ginger

Soy sauce or Bragg's ( tamari would also do but I like it a little more salty)

Vegan chili garlic sauce (I love Huy Fong Sriracha, you can find basically at any grocery store)

cucumber

red peppers

oregano

fresh cilantro

garlic

Bread (I am partial to Ezekiel sprouted grain bread, but anything will do)

Vegan butter or lactose free margarine


Okay First things First

Make the Spicy PB ginger sauce for the tofu,

So combine in your blender (I use a Braun hand blender they're cheap and work great)

A large spoon full of Peanut butter, a splash of soy sauce, about 30ml of oil, a large piece of ginger (finely grated), 2 whole cloves garlic, fresh cilantro and chili sauce to taste.
blend until congruent

next take your tofu and slice into thin pieces. In a small bowl combine tofu and Pb sauce, let it sit for about 20mins.

while your tofu sits chop your veggies and about 3-4 more clove of garlic

Saute garlic in a pan on med to high heat, once slightly brown add tofu PB mix. Let that cook until the sauce starts to become crunchy, remove from heat. Toast and butter bread. mush avocado with a fork and spread one one piece of the bread, sprinkle with oregano and fresh cilantro. add tofu and veggies and enjoy!


If you have any question or any suggestions hit me up

Welcome

This first post is just let everyone know what I am all about! Food, simple and tasty! This is not a forum for animal rights nor is it intended to be elitist.

No rhetoric! No politics! No bullshit!

Cool, now that that is out of the way, it may take a little time to get thing going but trust me, check back for some amazing, animal free eats!