Makes 10 servings.
Last Update: 03/26 at 08:35 AM
Spicy beans (provided by Tania Van Dinter)
2 cans kidney beans, drained and rinsed
2 onions, chopped or sliced thinly
2 Tbsp olive or other vegetable oil for frying onions
1/2 cup walnuts, chopped
1/2 cup fresh cilantro or parsley, chopped
1 small can jalapenos
ketchup
hot water or vegetable stock
salt, pepper
Optional: chopped pickles (Kosher dills are the best), pitted olives
1. Heat oil in the medium skillet and fry onions until soft, golden and
fragrant.
2. Preheat oven to 350 F.
3. In the oven-safe dish (not large, but rather with tall walls) place ingredients in layers in the following order: beans--onion--nuts--a little of jalapenos (or pickles, if you don’t want spicy meal)-olives (if using)-cilantro (or parsley)--a little of ketchup. Repeat until all products are used. Be very careful with those jalapeños, as we all have different tolerance to hot and spicy foods. Pour some water or vegetable stock, maybe to cover half of casserole length. Sprinkle with salt and pepper, cover with lid or foil and place in the oven for 30-40 minutes. Actually, all ingredients are cooked and safe to start with, but baking will blend all the flavors together.
Last Update: 03/21 at 08:46 AM
Vegan Spiced Apple Almond Cake (provided by Karen Kuntz)
4 cups peeled, cored, and coarsely chopped apples (~4 med)
1 ¾ cups sugar
½ teaspoon chopped dried lemon peel
½ cup canola oil
½ cup red currant jelly, at room temperature
½ teaspoon vanilla extract
½ teaspoon almond extract
2 cups flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup chopped blanched or sliced almonds
Confectioners’ sugar or sliced almonds for garnish, optional
Preheat oven to 350 degrees
Grease a 13 by 9 baking pan.
In a large Bowl, combine the apples, sugar, and lemon peel; let stand for 15 minutes.
Add the oil, jelly, vanilla extract, and almond extract to the apple mixture; stir until the jelly is well dissolved.
In another large bowl, sift together the flour, baking soda, cinnamon, nutmeg, and salt. Gradually stir the flour mixture into the apple mixture. Add the almonds, stirring well to combine. Pour into the greased pan and garnish with the sliced almonds, if using. Bake until a toothpick inserted in the center comes out clean, about 50-55 minutes.
Let cool in the pan on a wire rack. When completely cooled, sprinkle with the powdered sugar, if desired. Cut into squares and serve.
Completely cooled cake can be covered with foil and stored at room temperature for up to two days.
Makes 12 servings: 367 cal, 4g pro, 14g fat, 0 chol, 60g carbs, 2 g fiber, 306 g sodium.
From: The Mediterranean Vegan Kitchen by Donna Klein
Last Update: 03/13 at 10:44 AM
