October 20th, 2007

blind melon bee cat

Vegan Baked Beans

These turned out awesome on the first attempt! I have really missed beans on toast for breakfast (not being able to find vegan and sugar free cans at the grocery store). Don't worry - this is easily modifiable for those of you who prefer some sugar. Hope you enjoy them.

Vegan Baked beans (makes about six servings):

Start with 2 small or large 1 onion, chopped. Sautee in a teaspoon of olive oil until translucent. Remove from heat. Add two 15 oz cans of pinto, navy, or cannelini beans. Then make the sauce.

Sauce ingredients:
2 garlic cloves, pressed or chopped
1/2 tsp chili powder
1 tsp dried cilantro leaves (may substitute ground coriander if you wish)
1/2 tsp ground cumin
2 tbsp Braggs Liquid Aminos or soy sauce
1/4 to 1/2 tsp stevia powder (depending on your preference, may substitute 3 tbsp of molasses, honey, or brown sugar)
4 tbsp cider vinegar
1 tbsp prepared mustard
1 6 oz can tomato paste
1 cup water

Whisk together sauce ingredients, then add to bean and onion mixture. Return to heat, bring to a boil, stirring occasionally, then reduce heat to a low simmer and cook for another 20-30 minutes.
blind melon bee cat

Pasta dilemma

Hi everyone. I was hoping you could advise me on the best way to prepare a sauce or casserole that will complement this pasta I purchased. It's 100% whole grain Spelt Ziti Rigati. I tried it with jar spaghetti sauce and felt that the heavy, gummy, slightly gritty texture and stronger (slightly bitter) flavor of this pasta overpowered the sauce. I am trying to limit fats in my diet and eat as little sugar as possible so I'd be most excited about suggestions meeting these guidelines. TIA for your help.