The traditional way to make old-fashioned baked beans involves many hours of slow oven-baking. Honestly, I think this quick and easy version tastes pretty delicious without all the hard work. This recipe can be made quickly for hungry children just in the door from after-school activities; plus it is vegan (if you use a vegan Worcestershire sauce), gluten-free, and a high-protein meal.
Ingredients
15 oz. (one can) pre-cooked pinto beans or red beans
2 tbsp. barbecue sauce (use your favorite out of the jar)
1 tbsp. ketchup (use your favorite out of the jar)
1 tbsp. molasses
1 tbsp. olive oil
1 tsp. honey
1 tsp. Worcestershire sauce (see note below regarding vegan)
1 tsp. onion powder
Salt and black pepper to taste
Directions
If you want to soak your beans overnight and cook them from scratch, then go for it; but this recipe tastes terrific with canned beans and they are so much easier. There is a nifty trick to cooking with canned beans. You can reduce their gassiness by rinsing them. Just toss them into a colander and run water over them until they stop making bubbles. The human digestive system will produce gas from beans no matter what, but if you eat beans fairly often then you will experience less gas when you eat them. And if you rinse them before throwing them into the pot then you will reduce the gassiness even more.
Combine all the ingredients and warm the beans up on the stove until they are piping hot. Note that Worcestershire sauce usually has anchovies in it. If you prefer to keep the baked beans vegan, use a brand of Worcestershire sauce that says “vegan” on the label. There are a number of varieties and they can usually be found in the natural foods section of the grocery store or at a natural foods specialty store.
This recipe serves three people. Multiply for a larger amount.
Eat well, be well, live deliciously!
Tuesday, May 31, 2011
Saturday, May 28, 2011
Grilled Garnet Yams
This recipe is so simple, there oughta be a law. These yams are totally the best and disappear so quickly that the hardest part is making enough. For 20 people I recommend 3 large garnet yams.
Ingredients
Garnet yams
Olive oil
Directions
Slice the yams about ¼ inch thick. It is not necessary to scrape the skin off first, but do so if you wish. Any yams in the yam family will work for this recipe, but the garnet yams are my favorite. Put the yam slices into a large bowl and coat them generously with olive oil, turning until all pieces are completely covered. That’s it! Just put them on the grill.
Grilling time will vary by how hot your grill is, what type of grill you have, and how many other things are on the grill with the yams. Be sure to spread the yams out so that they are only one layer thick and all yams get the best exposure to the heat of the grill. We usually cover the grill with aluminum foil and poke holes in it to do the yams. Grill them until they are soft yet still firm.
Eat well, be well, live deliciously!
Ingredients
Garnet yams
Olive oil
Directions
Slice the yams about ¼ inch thick. It is not necessary to scrape the skin off first, but do so if you wish. Any yams in the yam family will work for this recipe, but the garnet yams are my favorite. Put the yam slices into a large bowl and coat them generously with olive oil, turning until all pieces are completely covered. That’s it! Just put them on the grill.
Grilling time will vary by how hot your grill is, what type of grill you have, and how many other things are on the grill with the yams. Be sure to spread the yams out so that they are only one layer thick and all yams get the best exposure to the heat of the grill. We usually cover the grill with aluminum foil and poke holes in it to do the yams. Grill them until they are soft yet still firm.
Eat well, be well, live deliciously!
Grilled Marinated Jumbo Portobello Mushrooms
This recipe works best if you use large (jumbo-sized) Portobello mushrooms. After you grill the marinated mushrooms, you can slice them up to serve. Note that this recipe works best if you marinate the mushrooms overnight.
Ingredients
3 jumbo Portobello mushrooms
sesame oil or chili sesame oil
soy or tamari sauce (use wheat-free for a gluten-free meal)
onion powder
crushed garlic (or garlic powder)
Directions
Remove the stems from the mushrooms and place them with the underside facing up. Take the first mushroom and place it in a round bowl or storage dish. I usually stack the mushrooms in a plastic tub that has a lid and can be closed for storage in the refrigerator overnight. You don’t have to marinate these overnight. But they should sit with the marinade in them (as described below) for at least four hours before grilling.
Sprinkle the first mushroom with the sesame oil or chili sesame oil (depending upon whether or not you like spicy food). The oil should soak down into the mushroom. Remember that the mushroom is placed bottom-side-up so that the marinade will seep down into it. Next sprinkle the soy sauce or tamari sauce into the mushroom, and finally sprinkle the onion powder and garlic powder into it. If you use real crushed garlic, you probably want to use about one medium clove.
Stack the next mushroom on top of the first one and repeat the procedure. Then stack the third mushroom on top and again repeat. Preferably allow the mushrooms to sit overnight in the refrigerator. When it is time to cook the mushrooms, put them whole on the grill. After they are cooked (tender and juicy), then you can slice them up to serve. If you have an avid Portobello fan in the crowd, perhaps they will want to eat an entire mushroom like a burger on a bun.
Grilling time will vary by how hot your grill is, what type of grill you have, and how many other things are on the grill with the mushrooms.
Eat well, be well, live deliciously!
Ingredients
3 jumbo Portobello mushrooms
sesame oil or chili sesame oil
soy or tamari sauce (use wheat-free for a gluten-free meal)
onion powder
crushed garlic (or garlic powder)
Directions
Remove the stems from the mushrooms and place them with the underside facing up. Take the first mushroom and place it in a round bowl or storage dish. I usually stack the mushrooms in a plastic tub that has a lid and can be closed for storage in the refrigerator overnight. You don’t have to marinate these overnight. But they should sit with the marinade in them (as described below) for at least four hours before grilling.
Sprinkle the first mushroom with the sesame oil or chili sesame oil (depending upon whether or not you like spicy food). The oil should soak down into the mushroom. Remember that the mushroom is placed bottom-side-up so that the marinade will seep down into it. Next sprinkle the soy sauce or tamari sauce into the mushroom, and finally sprinkle the onion powder and garlic powder into it. If you use real crushed garlic, you probably want to use about one medium clove.
Stack the next mushroom on top of the first one and repeat the procedure. Then stack the third mushroom on top and again repeat. Preferably allow the mushrooms to sit overnight in the refrigerator. When it is time to cook the mushrooms, put them whole on the grill. After they are cooked (tender and juicy), then you can slice them up to serve. If you have an avid Portobello fan in the crowd, perhaps they will want to eat an entire mushroom like a burger on a bun.
Grilling time will vary by how hot your grill is, what type of grill you have, and how many other things are on the grill with the mushrooms.
Eat well, be well, live deliciously!
Grilled Marinated Tofu
I started out marinating and grilling tofu whenever we barbecued for company so that I’d have something to eat. It didn’t take me long to realize that I had to make a lot more than I wanted because this delicious treat would disappear in a flash. (Children tend to love it.) It’s so simple. I recommend that you marinate the tofu overnight before grilling it.
Ingredients
24 oz. nigari or firm tofu
4 tbsp. olive oil
2 tbsp. sesame oil
3 tbsp. soy or tamari sauce (use wheat-free for a gluten-free meal)
2 tbsp. rice wine vinegar
1 tbsp. ground ginger (or more to taste)
1 tsp. onion powder (or more to taste) and/or ¼ c. finely chopped onions
1 tsp. garlic powder (or more to taste) and/or 1crushed garlic clove
Water to cover the tofu (see below)
Directions
Slice the tofu into pieces approximately ¼ inch thick and at least 2 inches square. Pieces can be larger, but should definitely not be thicker than ½ inch. You want them to be easy to turn on the grill without falling apart but thin enough to cook all the way through fairly quickly. Combine all the marinade ingredients in a square dish. Place the tofu into the dish. Add enough water to just cover all the tofu. Lift the tofu pieces to be sure that the marinade coats all of them on all surfaces.
Allow the tofu to sit in the marinade overnight. Turn the tofu a few times so that all surfaces are exposed to plenty of marinade. This recipe also works if you only marinate the tofu for a few hours, but it’s better if it sits in the marinade overnight.
Grilling time will vary by how hot your grill is, what type of grill you have, and how many other things are on the grill with the tofu. Grill the tofu, turning every so often, until the outside is browned and a bit hard or crispy.
If you like spicy food, try using a chili sesame oil instead of the plain sesame oil.
Eat well, be well, live deliciously!
Ingredients
24 oz. nigari or firm tofu
4 tbsp. olive oil
2 tbsp. sesame oil
3 tbsp. soy or tamari sauce (use wheat-free for a gluten-free meal)
2 tbsp. rice wine vinegar
1 tbsp. ground ginger (or more to taste)
1 tsp. onion powder (or more to taste) and/or ¼ c. finely chopped onions
1 tsp. garlic powder (or more to taste) and/or 1crushed garlic clove
Water to cover the tofu (see below)
Directions
Slice the tofu into pieces approximately ¼ inch thick and at least 2 inches square. Pieces can be larger, but should definitely not be thicker than ½ inch. You want them to be easy to turn on the grill without falling apart but thin enough to cook all the way through fairly quickly. Combine all the marinade ingredients in a square dish. Place the tofu into the dish. Add enough water to just cover all the tofu. Lift the tofu pieces to be sure that the marinade coats all of them on all surfaces.
Allow the tofu to sit in the marinade overnight. Turn the tofu a few times so that all surfaces are exposed to plenty of marinade. This recipe also works if you only marinate the tofu for a few hours, but it’s better if it sits in the marinade overnight.
Grilling time will vary by how hot your grill is, what type of grill you have, and how many other things are on the grill with the tofu. Grill the tofu, turning every so often, until the outside is browned and a bit hard or crispy.
If you like spicy food, try using a chili sesame oil instead of the plain sesame oil.
Eat well, be well, live deliciously!
Saturday, May 14, 2011
Sesame Cabbage Salad
This Asian-style slaw makes the perfect side dish for a wide variety of meals. I like to make this salad to go with latkes (and sour cream and apple sauce) for Hanukah. When I host a potluck dinner, I often make sure to have a bag of grated cabbage on hand in case no one brings a salad or in case there are not enough vegetables on the table, and then I just put this dish together quickly so that we all get our veggies. For the really quick version, either don’t bother to brown the sesame seeds or omit them.
Ingredients
16 oz. grated cabbage (equivalent of about 1 head of cabbage)
½ c. finely chopped onion
¼ c. pine nuts
½ c. sesame seeds
½ c. olive oil or coconut oil
2 tbsp. sesame oil
3 tbsp. maple syrup
¼ c. rice wine vinegar
1 tsp. tamari sauce
½ tsp. black pepper
½ tsp. celery seed
Directions
Heat 1-2 tbsp. olive oil in a frying pan. When the oil is hot (a little smoke will appear when it's hot -- then turn the heat down), put the sesame seeds into the pan and, turning frequently, brown them over medium high heat. Set them aside to cool.
Combine the cabbage, onion, and nuts. Add the oils, tamari sauce, and rice wine vinegar, then the maple syrup and spices. Add the cooled sesame seeds. Blend everything completely and allow to sit for a few minutes before serving. The cabbage will diminish in volume once it is completely coated in oil.
Eat well, be well, live deliciously!
Ingredients
16 oz. grated cabbage (equivalent of about 1 head of cabbage)
½ c. finely chopped onion
¼ c. pine nuts
½ c. sesame seeds
½ c. olive oil or coconut oil
2 tbsp. sesame oil
3 tbsp. maple syrup
¼ c. rice wine vinegar
1 tsp. tamari sauce
½ tsp. black pepper
½ tsp. celery seed
Directions
Heat 1-2 tbsp. olive oil in a frying pan. When the oil is hot (a little smoke will appear when it's hot -- then turn the heat down), put the sesame seeds into the pan and, turning frequently, brown them over medium high heat. Set them aside to cool.
Combine the cabbage, onion, and nuts. Add the oils, tamari sauce, and rice wine vinegar, then the maple syrup and spices. Add the cooled sesame seeds. Blend everything completely and allow to sit for a few minutes before serving. The cabbage will diminish in volume once it is completely coated in oil.
Eat well, be well, live deliciously!
Saturday, May 7, 2011
Pasta Twist Salad
When I was a starving student, I used to make cold pasta salad with mayonnaise for dinner all the time. It was an inexpensive, satisfying meal. Back in those days, there was little more to it than pasta, mayo, salt, and pepper (plus a little grated cheese if I was lucky). These days, I make a more elaborate version of cold pasta salad, loaded with goodies, that is a terrific addition to barbecue and summer picnic meals.
Ingredients
16 oz. spiral pasta (use rice pasta for the gluten-free version)
1 finely chopped red pepper
½ c. finely chopped onion or 1 tbsp. onion powder/granules
¾ c. finely chopped celery
½ c. sliced black olives
½ c. mayonnaise (more if desired)
½ tsp. black pepper
1 tsp. dill weed
1 tsp. paprika
salt to taste
1 c. grated parmesan or cheddar cheese on the side (optional)
Directions
Boil the pasta until it is done. When it is cooked, rinse it with cold water. Add the mayonnaise and the powdered herbs/spices.
Chop the vegetables into small pieces. Use fresh dill if possible. Add them to the pasta salad and toss the ingredients together so that they are thoroughly combined. Adjust the amount of mayo to suit your taste. This dish can be made vegan by using a vegan mayo.
The grated cheese makes a lovely addition as a topping if desired.
Eat well, be well, live deliciously!
Ingredients
16 oz. spiral pasta (use rice pasta for the gluten-free version)
1 finely chopped red pepper
½ c. finely chopped onion or 1 tbsp. onion powder/granules
¾ c. finely chopped celery
½ c. sliced black olives
½ c. mayonnaise (more if desired)
½ tsp. black pepper
1 tsp. dill weed
1 tsp. paprika
salt to taste
1 c. grated parmesan or cheddar cheese on the side (optional)
Directions
Boil the pasta until it is done. When it is cooked, rinse it with cold water. Add the mayonnaise and the powdered herbs/spices.
Chop the vegetables into small pieces. Use fresh dill if possible. Add them to the pasta salad and toss the ingredients together so that they are thoroughly combined. Adjust the amount of mayo to suit your taste. This dish can be made vegan by using a vegan mayo.
The grated cheese makes a lovely addition as a topping if desired.
Eat well, be well, live deliciously!
Monday, May 2, 2011
Green Treat Sauté
Kale, collards, green beans, and red peppers – it doesn’t get much better than this for health or pleasure. My grandmother used to say “put butter and garlic on anything and it will taste delicious.” I expect she’s right. If you don’t do dairy, then olive oil can be substituted for the butter. Any way you choose to do this recipe, it really is a green treat.
Ingredients
1 bunch of collard greens (see below for preparation instructions)
1 bunch of kale (see below for preparation instructions)
1 lb. green beans
½ red pepper
2-3 tbsp. butter or olive oil
2 crushed cloves of garlic
1 tbsp. lemon juice
Black pepper and salt to taste
Directions
Fill a pot with enough water to amply cover the collards once they are chopped and bring the water to a boil.
Remove the central stem from the collards. Place 4-6 leaves on top of each other and roll them up width-wise into a tight tube, then slice them into thin strips. Follow this pattern with all the collards until they are all cut into thin shreds. When the water comes to a boil, simmer the collards, uncovered, for 6 minutes. After the collards have cooked for 6 minutes, toss them in a colander and rinse them with cold water to instantly stop them from cooking any further.
Remove the central stem from the kale. Place 4-6 leaves on top of each other and roll them up width-wise into a tight tube, then slice them into thin strips. Follow this pattern with all the kale until it is cut into thin shreds.
Snap the ends off the green beans and chop them into short lengths less than an inch long. Chop the half a red pepper into small bits.
Put the oil/butter into a deep dish frying pan and bring it to a high heat, then turn it back to medium and place the crushed garlic, red pepper, and kale in the pan. Sauté the vegetables, turning gently, for 2-3 minutes (until the red peppers soften). Add the collards and the lemon juice and mix to combine the veggies. Continue to sauté for another couple of minutes, until the collards warm back up. Add pepper and salt to taste. This dish is best if served immediately. It is an excellent companion dish to pasta, rice, and/or beans.
Eat well, be well, live deliciously!
Ingredients
1 bunch of collard greens (see below for preparation instructions)
1 bunch of kale (see below for preparation instructions)
1 lb. green beans
½ red pepper
2-3 tbsp. butter or olive oil
2 crushed cloves of garlic
1 tbsp. lemon juice
Black pepper and salt to taste
Directions
Fill a pot with enough water to amply cover the collards once they are chopped and bring the water to a boil.
Remove the central stem from the collards. Place 4-6 leaves on top of each other and roll them up width-wise into a tight tube, then slice them into thin strips. Follow this pattern with all the collards until they are all cut into thin shreds. When the water comes to a boil, simmer the collards, uncovered, for 6 minutes. After the collards have cooked for 6 minutes, toss them in a colander and rinse them with cold water to instantly stop them from cooking any further.
Remove the central stem from the kale. Place 4-6 leaves on top of each other and roll them up width-wise into a tight tube, then slice them into thin strips. Follow this pattern with all the kale until it is cut into thin shreds.
Snap the ends off the green beans and chop them into short lengths less than an inch long. Chop the half a red pepper into small bits.
Put the oil/butter into a deep dish frying pan and bring it to a high heat, then turn it back to medium and place the crushed garlic, red pepper, and kale in the pan. Sauté the vegetables, turning gently, for 2-3 minutes (until the red peppers soften). Add the collards and the lemon juice and mix to combine the veggies. Continue to sauté for another couple of minutes, until the collards warm back up. Add pepper and salt to taste. This dish is best if served immediately. It is an excellent companion dish to pasta, rice, and/or beans.
Eat well, be well, live deliciously!
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