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.

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

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.



Refried Bean Enchiladas


Corn tortillas
Refried beans
Enchilada sauce
Black olives
Baby spinach

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


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.