September 4th, 2007

Microwavable Bean Burritos?

Two things that I think are great: bean burritos and convenience foods. So I'm planning on combining them. Which means that I'm going to make up some burrito filling [beans and rice], wrap 'em up, and toss them in the freezer and pray they come put yummy the next time I get hungry for one.
Based on most other freezing experiences I plan on leaving the beans and rice just a tad undercooked.
Does anyone have any words of wisdom on the subject? Best ever filling recipe [that has no sweet potato]? Never ever do this story? Any advice would be appreciated and much thanks in advance.

Oyster mushrooms?

Thanks to the farmer's market, I have a butt-ton of oyster mushrooms. HOWEVER, I really have no idea what to do with them. I'm used to other mushrooms and know that these would do wonderfully in a stirfry, but I'm looking for more creative, mushroom-centric recipes, particularly ones that play up the flavor of the oyster variety.

I've already used some to make the Hot and Spicy Noodles from... Garden of Vegan (?) but want something new.

Thanks!

groundnut stew

Couple of quick and easy recipes:

Groundnut stew

Chop up one onion and either one whole pepper or two half peppers of different colours.
Saute in oil until soft.
Add about a handful each of four different types of frozen veg (I used baby carrots, green beans, cauliflower and brocolli)
Add in a tin of chopped tomatoes (with the juice)
Add approx 300g of peanut butter (about 2/3 jar)
Simmer for the 10 minutes
Serve with rice.

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The original recipe this is based on adds spices as well, but my youngest is a bit timid about hot food so I don't bother. It's tasty enough without.


Oh and for an instant chocolate sauce add 3 teaspoons of Green and Blacks organic hot chocolate powder to one teaspoon of hot water.
Goes well with tinned pears and other similar stuff for a nice easy dessert.
(I haven't found any other brand of hot chocolate that has enough bitter chocolateyness for this to work, and cocoa requires a lot of stirring to get the lumps out...)

Gulab Jamun success? (Indian dessert balls in syrup)

Pre-vegan days I loved gulab jamun at Indian restaurants- they are little dense fried balls, somewhat like doughnut holes, that are drenched in a syrup. I'd love to make a vegan version, but recipes I've come across indicate that the main ingredient is usually milk powder. I have soy milk powder, but because the milk powder is the primary ingredient, I'm a little wary of a straight substitution.

Anyone tried making this dessert with any success? Or should we file it in that slim tiny file along with meringue (ie. The Unveganisables?)