Wednesday, November 14, 2007
Black Bean Chowda
Greens-guilt is something that strikes me from time to time. If I ever find myself hungry but also feeling like I haven't had many greens lately I call it greens guilt. Most of the time I enjoy greens but every now and then I'll slip them in because I feel I should. Here we are, named in honor of my recent New England surroundings.
Black Bean Chowda
Tear washed spinach leaves into some black beans simmering in their water. Grind in some black pepper and a squirt of Braags or soy sauce. When hot remove from heat and add some tortilla chip crumbs. They can be stale, something like this is the best use for them. Let the chips and beans absorb some water as it cools to a comfortable temperature. The chips should provide salt as would canned beans so you probably won't need to add any. Enjoy.
Black Bean Chowda
Tear washed spinach leaves into some black beans simmering in their water. Grind in some black pepper and a squirt of Braags or soy sauce. When hot remove from heat and add some tortilla chip crumbs. They can be stale, something like this is the best use for them. Let the chips and beans absorb some water as it cools to a comfortable temperature. The chips should provide salt as would canned beans so you probably won't need to add any. Enjoy.
Labels: black beans, braags, chips, chowda, chowder, spinach
Thursday, November 16, 2006
Spinach Quesadilla
I adapted this recipe from the first recipe and then realized that even though it has no cheese, it can still be called a quesadilla.
Vegan Spinach Quesadilla
1 handful Spinach, chopped
a few cloves garlic, chopped
small handful walnuts chopped
2 whole wheat tortilla, slightly warmed or toasted
salt
Heat the garlic and walnuts in oil until they smell very good. Stir in spinach, add salt and saute until bright green. Add half into each tortilla, fold and enjoy.
This is an excellent dish that can be cooked and assembled on the go. One night Caffy wanted something with fat and vegetables, I modified the following recipe because she doesn't eat cheese. These are simple enough that some might not consider them recipes so call them whatever you want. Most important, they are fast, wholesome and satisfying.
Spinach Quesadilla
1 handful Spinach, chopped
1 handful cheese, shredded
(Oaxaca, Monterey Jack or any good melting cheese; Oaxaca can be shredded by hand!)
2 tortillas
Warm a nonstick pan, over low heat and place one tortilla. Spread out half of the cheese. Pile on the Spinach, top with the rest of the cheese and the other tortilla. Cover and let cook a few minutes, flip and cook until the other side is toasty and warm.
Vegan Spinach Quesadilla
1 handful Spinach, chopped
a few cloves garlic, chopped
small handful walnuts chopped
2 whole wheat tortilla, slightly warmed or toasted
salt
Heat the garlic and walnuts in oil until they smell very good. Stir in spinach, add salt and saute until bright green. Add half into each tortilla, fold and enjoy.
This is an excellent dish that can be cooked and assembled on the go. One night Caffy wanted something with fat and vegetables, I modified the following recipe because she doesn't eat cheese. These are simple enough that some might not consider them recipes so call them whatever you want. Most important, they are fast, wholesome and satisfying.
Spinach Quesadilla
1 handful Spinach, chopped
1 handful cheese, shredded
(Oaxaca, Monterey Jack or any good melting cheese; Oaxaca can be shredded by hand!)
2 tortillas
Warm a nonstick pan, over low heat and place one tortilla. Spread out half of the cheese. Pile on the Spinach, top with the rest of the cheese and the other tortilla. Cover and let cook a few minutes, flip and cook until the other side is toasty and warm.
