Sweet and Smoky Baked Beans

Baked beans have always been a favorite of mine.  I like them really thick, almost burnt. A few weeks ago, I was having a craving for them, and instead of opening up a can and throwing them in the oven, as I usually do, I thought why not just make them myself? I just took a little of this and a little of that, things I had in the pantry, threw it all in a pot, and voila, delicious baked beans (even though, technically, I made them on the stove, not in the oven).  Anyways, I think these are way better than the canned stuff. I added a little barbeque sauce for tanginess, liquid smoke for smokiness, and agave for sweetness.  Everything just blended together into a plate of these delicious southern style beans.

What You Will Need:
1/2 large onion, diced
1 teaspoon olive oil
2 15 oz cans kidney beans
1 6 oz can tomato paste (I go with sodium free)
1/2 cup vegetable broth (low sodium)
1/2 teaspoon red pepper flakes
1 teaspoon worcestershire (vegan, regular has anchovies)
2 tablespoons BBQ sauce (I use Organicville)
1/2 teaspoon garlic powder
1/2- 1 teaspoon of hot sauce (depends on how hot you like it)
Salt and pepper, to taste
1 teaspoon liquid smoke
1 tablespoon agave nectar

1. In a large pot, saute the onion in the oil until the onion is cooked, and becomes translucent. 
2. Add the kidney beans, tomato sauce, vegetable broth, worcestershire, BBQ sauce, garlic powder, hot sauce, salt, and pepper.  Bring to a boil, then reduce heat, cover and simmer for about 40 minutes.  The beans will thicken as they cook.
3. Remove from heat and add the liquid smoke and agave nectar.  Let them sit 5 to 10 minutes longer allowing the beans to thicken up a little more.  (If you like them extra thick you can pop them in the oven at 350 for about 20 to 30 minutes more). 

Pineapple Fried Rice

Ever since leaving New York, I've been craving pineapple fried rice from Gobo. I was going through my pantry the other day, trying to decide what to cook for dinner.  I realized I had a lot of the same ingredients Gobo uses, so I decided to simulate my own version.  I added slaw for crunch and English peas for color.  You could even add in diced avocado or toasted pine nuts.  It turned out to be really simple to make and an absolutely delicious dish.  It could be a side or a complete meal.  I had a block of tofu and had been meaning to make broiled blackened tofu, a recipe which I found in my new favorite cookbook, Appetite for Reduction. So I decided to pair it with the rice.    I can't stress enough how good this meal was.  It's one of my favorite dishes now. It's even great the next day so it makes a quick and easy lunch.

Pineapple Fried Rice

What You Will Need:
1 cup brown rice
2 1/2 cups vegetable broth (I use low sodium)
1 tablespoon Earth Balance butter
2 cloves garlic, minced
3 scallions, white parts and green parts, sliced and separated
2 teaspoons sesame oil
2 cups cabbage (I used the bagged slaw mix)
1/2 cup english peas (frozen or cooked)
1 tablespoon soy sauce (I use low sodium)
2 teaspoons sesame seeds
1/2 cup black eyed peas, cooked
1 8 ounce can diced pineapple, drained, though reserve about a tablespoon of the juice
Salt and pepper, to taste

1. In a large pot with lid, cook the brown rice in the vegetable broth and butter, according to package directions.
2. In a large saute pan, saute the garlic and scallion whites in sesame oil, until the scallions become fragrant and begin to brown, about 3 to 4 minutes.
3. Add the slaw and english peas.  Toss and cook another 2 to 3 minutes.  Add the cooked rice, drizzle the soy sauce on top, and sprinkle on the sesame seeds. Add the cooked black eyed peas and pineapple, with the reserved juice.  Add a few dashes of salt and pepper.  Mix well.  
4. Remove from heat and sprinkle the scallion greens on top. 

Kale Salad with Cranberries and Pumpkin Seeds

For me Christmas day has always consisted of grabbing a huge platter style plate, piling it high with carb loaded sides and casseroles, and completely stuffing myself until I absolutely can't eat another bite.  And then there's the leftovers.  This year I decided to change that.  I'm so close to my goal weight so I stuck to my diet, and made a few healthier side dishes.  I had recently bought a new cookbook, Vegan Holiday Kitchen, and came across this recipe for Kale salad.  I made it to go along with my (oh so delicious!) Tofurky.  It turned out beautifully, with the bright green and deep red of the kale and cranberries. But not only that, it also turned out to taste so good. It was even a hit with my other family members who asked me for the recipe!  I've already made it a few more times.  The recipe doesn't call for it, but I like to add shredded cole slaw mix or shredded cabbage for an added crunch.  This is a really beautiful, delicious, and mega healthy salad that is so easy to make and serves as a great lunch or as a side with dinner. 

What You Will Need:
1 large bunch of fresh kale, rinsed and dried
1 bag of shredded cole slaw mix or cabbage
1 teaspoon olive oil
2/3 cup dried cranberries
1/2 cup pumpkin seeds
2 tablespoons veganaise
2 tablespoons lemon juice

1. Strip the kale leaves from the stems.  Chop or tear into bite size pieces and place into a large bowl. Pour about a teaspoon of olive oil into your palms, and then massage it into the kale for a minute or so, until the kale becomes bright green and softens a bit.
2. Stir in the remaining ingredients and serve.