- 2½ cups dried black beans (picked through for debris and rinsed)
- 6 cups water
- 1 chopped onion
- 4 whole garlic cloves
- 1 (4oz.) can green chilies
- 1 bay leaf
- 2 tablespoons Cumin
- 2 tablespoons Chili powder
- 1 tablespoon salt
- Place all ingredients into your slow cooker.
- Give it a swirl to stir in the seasoning.
- Cover and cook on HIGH for 4-5 hours or LOW 6-8 hours.
- If you’re running low on water as they cook, go ahead and add more.
- You’ll know when the beans are done by scooping up a few, then gently blow on them. The skin will split when they are ready to eat.
- Scoop out for desired meal and enjoy.
- Storing- I scoop out the cooled beans using a slotted spoon and into a zip lock bag. I mash the garlic into the juices and add a cup or so of juice to the beans.
- I store in my refrigerator up to a week, or freeze up to 6 months.
From: Today’s Creative Life
Adapted from Simply Recipes.
- 2 teaspoons olive oil
- 1 teaspoon butter
- 1/4 tsp ground coriander
- 1/8 tsp ground cumin
- 1 tbsp paprika
- 1 medium onion, chopped (about 1 1/4 cups)
- 1 small – 1/2 large green cabbage (about 4 to 5 cups, packed, 1/4-inch wide sliced)
- 1/2 teaspoon to 1 teaspoon salt (more or less depending on the saltiness of your stock)
- 1 15-ounce can whole peeled tomatoes
- 4 cups chicken stock
- Freshly ground black pepper
2 Sauté onions and spices: Heat olive oil and butter in a 4-quart, thick bottomed pot on medium heat. Add the chopped onion and stir in the ground spices. Cook until the onions have softened, about 5 minutes.
3 Add cabbage and tomatoes: Add the sliced cabbage to the pot and stir to mix the cabbage with the onions. If you are using unsalted stock, sprinkle the cabbage with 1/2 teaspoon of salt. Add the canned whole tomatoes, with their juices, to the pot. Stir to combine.
4 Add stock, simmer till done: Add chicken stock to the pot. Bring to a simmer and taste for salt. Add more salt to taste. Lower the heat and cover the pot. Let simmer for 20 to 25 minutes or until the cabbage is thoroughly cooked.
Sprinkle with freshly ground black pepper to serve.
- 4 handfuls walnuts
- 2-3 tablespoons Bragg’s Liquid Aminos
- 1-2 cloves of garlic
- 3 handfuls of nutritional yeast
- 1 tablespoon coconut oil
Blend nuts, garlic, Braggs, nutritional yeast and coconut oil until mixed.
adapted from Korduroy.tv
- 1 medium carrot, peeled and roughly chopped
- ¼ cup vegetable oil
- 2 tbsp diced onion
- 2 tbsp fresh ginger
- 2 tbsp rice wine vinegar
- 2 tbsp tamari / soy sauce
- 1 tbsp mirin
- 1 tbsp white miso paste
- 1 tbsp sesame oil
- 1 clove garlic, minced
Blend everything in a food processor until smooth. Keeps in the fridge a few days but you may have to remix it as the oil may separate.
adapted from Vegangela.
2 cups all-purpose flour
5 tsp baking powder
1 tsp salt
3 tbsp shortening
2 tbsp butter
2/3 cup milk
Preheat oven to 450. Lightly grease a cookie sheet.
Sift together the flour, baking powder, and salt. Cut the shortening and butter into the flour with a pastry knife. Add milk to form a soft dough. Mix well and pat out on a floured countertop until about 1/2 inch thick; cut out rounds. Place on prepared cookie sheet and bake for 12 to 15 minutes.
Adapted from Vegan with a Vengeance & Ruth Wakefield’s Toll House Tried and True Recipes.