Kids Summer Visit 2016

Last of the photos and a video from the kids visit.

Re-fried Beans

Notes: This made enough beans for 2 bean and ride burritos.

Ingredients:
1 can pinto beans
1/2 yellow onion finely diced
2 cloves minced garlic
1/2 tcp chili powder
1/2 tcp cumin
Dash of dalt
1 cup veggie broth

Directions:
Saute the onion over medium heat until softened.
Add the spices and garlic and stir in.
Add half the bans and broth and mash until smooth.
Add other half o beans and broth and mash again.
Simmer on low until desired consistency is reached.

Part way through cooking.

Part way through cooking.

Done.

Done.

Refried Bean Enchiladas

enchiladas

Ingredients:
Corn tortillas
Refried beans
Enchilada sauce
Black olives
Baby spinach

Directions:
Brush sauce on the tortillas.
Place beans, spinach and olives on tortillas.
Roll them up.
Place enchiladas in a baking dish.
Pour sauce over enchiladas.
Bake at 350 for 30 minutes or so.

I generally mix in spices with the refried beans. Onion, garlic, cumin and chile powders.

Chickpea Salad Sandwich

Chickpea salad sandwich with romaine on home-made bread.

Chickpea salad sandwich with romaine on home-made bread.

For the chickpea salad I cooked the chickpeas in a pan along with some liquid smoke, coffee, black pepper and garlic powder. I smashed them a bit while cooking and once all liquid was absorbed/dissolved I mixed with Veganaise, dill relish and minced onion.

Note: I also make this without cooking the chickpeas.

Spicy Cauliflower Tacos

spicy_cauliflower_tacos

I chop/break apart the cauliflower into pretty small pieces then toss them in a mix of a Mexican hot sauce (like Valentina) and little oil till the small florets are coated. Roast them in 400 oven till well done (nearly burnt) 30+ minutes.
Top the tacos with a slaw made of red cabbage, mayo (I use Veganaise) and whatever spices. I included cumin, onion powder and chile powder). I also added chopped green onion.