Vegan Baked Beans

I used to make some killer non-vegetarian baked beans, I wasn't sure if I'd be able to come close vegan style but these are damn good. I usually add rice to them so I get, you guessed it, a complete protein.

Serves 6
2 hours

1 cup Brown rice
2 cans Pinto beans, drained and rinsed
1 Large red onion, diced
Olive oil
2 Tbsp Chili powder
1 Tbsp Cumin
1 Tbsp Mustard
1 tsp Salt
1 tsp Crushed red chili flakes 
4 Garlic cloves, minced
4 Tbsp Apple cider vinegar
3 Tbsp Real maple syrup (or molasses)
1/2 tsp Liquid smoke
44oz can Diced tomatoes (aka 1 large can, 1 small can, preferable fire roasted)
S'ton Black pepper

1. Preheat oven to 350 degrees. Cook rice with 1 cup water, you don't want it completely cooked through. In the meantime saute your onions in oil for a few minutes, then add chili powder, cumin, mustard, salt and chili pepper flakes saute a few minutes more. Add garlic, saute a few minutes longer then add vinegar, maple syrup, liquid smoke, tomatoes and black pepper, adjust taste if needed.
2. In large glass bakeware dish add beans, rice and sauce, mix well. Cover with foil and bake for 1 hour. Remove foil and bake 10-20 minutes more (depending on how thick you want it) and serve.

Original recipe from The New Moosewood Cookbook

Forbidden Rice, Smashed Beans, Sweet Roux with Brussels Sprouts

The boyfriend and I took a trip to LA last week where we ate at every vegan/gluten-free restaurant we could. Thanks to LA's no walking policy, I didn't burn a bit of it off. Anywho, this recipe was inspired by a meal from Real Food Daily. There is a lot to juggle here, it wouldn't be a bad idea to make your broth a day or two before.

Serves 4
45 minutes

Sweet Roux
8 cups Water
1lb Crimini mushrooms, chopped
1 Red onion, chopped
5-6 Carrots, chopped
4 Garlic cloves, smashed
4 inches Ginger, chopped
8oz Strawberries, chopped
1 Tbsp Oregeno
1 Tbsp Rosemary
2 Tbsp Thyme
1 Tbsp Brown sugar
1 Tbsp Salt
Salt & Pepper to taste
2 Tbsp Vegan butter
1 Tbsp Gluten-free flour

Smashed Beans
2 15oz cans Cannellini beans, drained and rinsed
2 Tbsp Vegan butter, melted
1 1/2 tsp Salt

8oz Brussels sprouts, quartered
Olive oil
1 cup Forbidden Rice

1. Roux: In a large pot bring water to boil, add all your ingredients EXCEPT flour and butter, reduce to simmer. When liquid is reduced to about 3 cups, strain out vegetables, save broth in a bowl and hang on to your pot. In the mean time....
2. Rice: In a smaller pot bring 2 1/2 cups water to a boil and add forbidden rice, reduce heat to a simmer and cook for 20-30 minutes, strain when rice is cooked. In the mean time....
3. Beans: Throw beans, melted butter and salt in food processor and process till smooth. Transfer to microwave safe bowl.
4. Sprouts: In a saute pan heat 2-3 tablespoons olive oil to medium-high heat. Throw in your sprouts to brown edges, reduce heat, salt, pepper and cook through, about 5 minutes.
5. Roux: In the original pot for your roux melt 2 tablespoons of butter, whisk in flour, when mixed whisk in broth. Stir continuously for a few minutes till liquid begins to thicken and remove from heat.
6. Beans: Heat in microwave for 1 minute, stir, heat 1 more minute.
7. Assemble: Beans down first, fling rice on top, a generous amount-o-roux, and a sprinkle of sprouts.

Wild Rice, Butter Bean and Roasted Carrots

Rice and beans are great because they are a complete protein. Rice and beans are less great because they can be boring. This is a delectable recipe that is unstoppably eatable. I say that even after it includes two things I strongly dislike: raw onion and dill.

Serves 6
50 minutes

1/2 cup Wild rice
1/2 cup Brown rice
1 can Butter beans, rinsed & drained
4-5 medium carrots
1/2 small Red onion, sliced paper thin
4 Garlic cloves, minced
2 Tbsp Olive oil
Bundle of fresh dill, diced
Salt & Pepper

Dressing
2 Tbsp Mustard
2 Tbsp Maple syrup
4 Tbsp Apple cider vinegar
3 Tbsp Olive oil
2 pinches of Salt

1. In a pot add 2 cups water, wild rice and a pinch of salt; bring to boil and reduce to simmer for about 45 minutes. (when the rice is cooked, it'll split open and show you it's naughty bits)
2. Preheat oven to 400 degrees. Slice carrots into 1/2 inch diagonals. Put in bake dish, drizzle with olive oil, sprinkle minced garlic, salt and pepper over the top and toss. Roast in oven for 15 minutes.
3. In another pot put 2 cups water, brown rice and a pinch of salt. Bring to boil and reduce to simmer until rice is cooked, about 20 minutes.
4. Mix your dressing in a separate bowl.
5. When the time goes off on your carrots, mix in beans and roast another 5 minutes.
6. Drain rice when cooked and mix everything together: Rices, carrots and beans, dill, onion slivers and dressing. Add more salt and pepper if needed. Serve nice n' warm.

Original recipe from My New Roots