White Bean Chili #2

Quick White bean Salad

I love this one. It's quick and tasty and great to bring for gatherings with friends.

2 cans white beans
1 can corn
1/2 jar roasted red bell peppers
3 tbsp Red wine vinegar
5 olive oil (I half it with flax seed oil for some omega 3s)
Salt & Pepper to taste but optional

You can sprinkle some fresh or dry cilantro or parsley or whatever ... your choice :-)

Rince all the beans and corn in a colander with cold water to get the slime off.
Put all the liquids in the salad bowl and whisk it together. Fork will work just fine. Add the beans and herbs and toss together. Refrigerate and enjoy!

Vegan White Bean Chili

1 onion diced
3-4 stalks Celery diced
1 c Corn Kernels (Frozen works fine)
1 tbsp Oil

1 1/2 c Water
1/4 c Flour
3-4 tbsp Veggie Broth Powder
2tbsp Nutritional Yeast

4 c Cooked White Beans

1/2 tbsp Sage
1/2 tsp Paprika
2 tbsp Apple Cider Vinegar
Fresh Dill

Heat the oil in a large pot and add diced onions and saute for several minutes.
Add Celery and Corn Kernels.

Mix Water, Veggie broth powder, Nutritional Yeast in a cup and pour into the veggies. Stir well so the flour doesn't make clumps.
Add Beans and bring slowly to simmer. Mixing occasionally so it doesn't burn on the bottom.
At the end add all the rest of spices adding vinegar last. Turn off.
Serve with chopped dill on top. Then fold it in on your plate. The dill is a fabulous touch.
Great with Corn Bread Muffins. (Recipe follows)

This chili is children friendly. We adults added some hot chili sauce on our plates. We love the Rooster Sauce, but Tabasco will do just fine. :-)
It's pretty fast cooking once you have the beans cooked ahead.

Butter/Lima Bean Dip

Yes, it's Butter Bean Craze. Here is a quick recipe from left over beans.

2 c of cooked Butter Beans - Large White Lima beans
1 tbsp Tahini
Salt to taste
1 large Lemon
Garlic dry or fresh to taste
2 tbsp Olive Oil

Blend all in a food processor and Voila - dip or spread it is.
Its great with chips or pitta bread. You can even spread it inside the pitta, add some salsa or tomatoes. This make great sandwich in a pocket for kids when you don't want anything dripping out of other end.

Butter Bean Mushroom Salad

1/2 sm bag of dry large white Lima/Butter beans (I'd say you could use 2 cans as well)
1 large pck of Mushrooms - slice
6 pc Green Onions
1 c chopped parsley or cilantro
Salt and Pepper to taste
1/4 c olive or flax seed oil
1 Lemon - juiced

Soak the beans over night and cook al dente. Those type of beans overcook easily as I learned the hard way. 40 minutes might be enough. Watch it closely.
Slice the mushrooms and slightly saute for about 3-4 minutes.

Chop the green onions and parsley. Put in a large bowl and mix with all remaining ingredients together.
Drizzle with the oil and lemon juice
 
We eat it warm. Great with warm whole grain pitta bread. Enjoy :-)

Red Kidney Beans Creole style

This inspired by one of the creole recipe I saw and veganized it. It also non-spicy since I feed it to my kids. I don't have creole mix seasoning as most of them in a store contain MSG.

Oil
1 lg Onion
6 stalks Celery
1 lg Bell pepper
5 cloves of Garlic
1 lb bag of dry Red Kidney beans
1 tsp Liquid smoke
1 tbsp veg worchester sauce
1 tsp Paprika
1 tbsp Thyme
3 Bay leaves
Salt

Soak the beans over night. Then cook till tender.
Chop and saute the onion, celery, bell pepper, and garlic.
Add the cooked beans. Bring to boil and turn the heat low.
Add all spices, liquid smoke, worchester.
Salt to taste.
Take out the Bay leaves and serve over hot cooked rice. Brown or white.

Beans & Greens Chili

Oil
1/2 onion
2 c cooked pinto beans
14.5 oz 411g can diced tomatoes
2 tbsp molasses
1 tsp liquid smoke (optional)
3-4 large leaves of mustard or collard greens
Salt to taste

Saute onion over oil.
Add beans, tomatoes.
Cut the stems out if you use collard greens. Slice into strips and than chop into small pieces. Add to the pan.
Add rest of the ingredients. It should be cooked in 15-20 minutes.

Serve over any grains. Rice, quinoa, millet etc.

Black Bean & Miso Soup

1 onion diced
4 cloves garlic diced
oil for sauteing the onion and garlic
4 cups cooked black beans (or 2 cans of black beans will do too)
1/4 cup natural peanut butter
2 tbsp Shiro Miso paste
2 cups of hot water ( You can use more or less dependent on how thick you like it)
little bunch of green herbs like oregano or marjoram

topping
vegan sour cream
croutons

Saute the onion add garlic. Add the beans and water.
Mash with potato masher.
Add and disolve the peanut butter. Let it come to bubble, turn the heat down. Keep stirring.
At the end add the miso and herbs.

I like it slightly mashed, but my daughter prefered it when I blend it for her. I use the handheld wand.

Plce on the plates. Put a 1 tbsp of the vegan sour cream in the middle of it and you can sprinkle the croutons around the edge.

Bean & Tofu Enchiladas

20 Small Corn tortillas
8 oz Vegan Cheese grated

Sauce
1 cup TVP granules
1 1/4 cup of boiling water
1 can (14.5 oz) Diced Tomatoes
1 can (8 oz) Tomato Sauce
1/4 cup Red Wine
1 tbsp Onion Powder
2 tbsp Taco Seasoning (or to taste)
2 tbsp Molasses
2 tbsp Olive Oil (optional)

Pour the boiling water over the TVP. Let stand as long as you open all the cans and add all the rest of the ingredients. Bring to boil and cook on low for about 5 minutes. Mixing occasionally.

Filling
1 can Beans drained (Any of your choice, I like the light color like butter beans or just plain pinto)
1/2 pck Extra Firm Tofu (out of 14 oz refrigerated package)
1/3 cup Nutritional Yeast
1/2 tbsp Garlic Powder
1 tbsp Bragg's Liquid Aminos (or to taste)
1/2 cup chopped Cilantro

Smash the drained beans and tofu with fork.
Add the rest of the ingredients and mix well.

Heat the tortillas prior to rolling the filling in on a pan. It will soften them up and prevent breaking. Place into a 10 x 10 baking dish next to each other.

Pour the sauce over the top.
Sprinkle the grated vegan cheese.
bake in preheated oven 350F for 20 minutes.