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Post by Grayson on Apr 20, 2009 19:26:55 GMT -5
Rice and Bean Burrito
2 Cups cooked brown rice 2 Cups cooked pinto beans 1 Cup crushed tomatoes from a can 1 Tablespoon chili powder 1 Teaspoon garlic powder 1 Teaspoon onion powder 1 Teaspoon salt 1/2 Teaspoon cumin
For sauce, mix crushed tomatoes, chili powder, garlic powder, onion powder, salt, and cumin until well encorporated.
For burrito filling, Gently fold sauce together with rice and beans.
To finish, wrap 1/2 cup burrito filling in a 10-inch flour tortilla. If you like add cheese, guacamole, or sour cream, serve with hot sauce.
Simple, easy, cheap, and delicious. (For vegan food anyway)
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Post by Kaestina on Apr 20, 2009 19:28:15 GMT -5
You forgot an ingredient Grayson.... 1 roll of toilet paper I'm not a bean lover but im gunna try that
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Post by Newman on Apr 20, 2009 19:31:10 GMT -5
How did I know it'd be Mexican?
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Post by Grayson on Apr 20, 2009 19:53:18 GMT -5
Black Beans and Bananas
2 Cups cooked black beans 2 Bananas, sliced 1/2 Cup coconut milk 1 Stalk diced green onion 1 Teaspoon chili powder 1/2 Teaspoon cumin
1) Place cooked black beans into a medium saucepan with coconut milk and heat on medium-low for about 3-4 minutes. Stir occasionally.
2.) Add chopped green onion, chili powder, and cumin, and allow the liquid to reduce and become bubbly, still stirring occasionally.
3.) Add chopped banana, stir, and allow to heat through. ( Banana shouldn't be added too early or else the pieces lose their shape and become mushy)
Serve with rice.
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Post by Deadric on Apr 20, 2009 20:56:29 GMT -5
Im likeing this thread, the sound of this food makes me hungry after i just got done eating
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Post by Grayson on Apr 21, 2009 19:25:12 GMT -5
Basic Hummus
4 Cups cooked garbonzo beans 1/2 Cup sesame tahini 1/4 Cup olive oil 1/4 Cup lemon juice 1 Tablespoon minced garlic 1 Tablespoon salt 1 Teaspoon cumin Water (for desired consistency, if necessary)
Blend all ingredients in a blender. This is a very basic recipe, and hummus is a very adaptable food, so feel free to experiment with it. I make a Molé hummus (Mexican chocolate and chiles) that is pretty darn good.
Serve on pita, crackers, bread, veggies, pretty much anything.
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Post by Banzer on Apr 22, 2009 6:02:26 GMT -5
hummus us good stuff
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Post by Grayson on Jun 8, 2010 17:04:05 GMT -5
This new recipe I started making at work as proven to be quite a hit.
Black Bean Enchiladas
2 12oz Can of enchilada sauce or 3 Cups of homemade enchilada sauce 3 12oz Can of black beans or 4 Cups cooked, drained, and cooled black beans (About a cup and a half dry volume) 4 Cups shredded cheddar cheese 1 Tablespoon chili powder 1/2 Tablespoon cumin 1 bunch fresh cilantro 26 Corn tortillas
1) Dice cilantro very finely. You only need about 1/8 cup of finely diced cilantro for this recipe.
2) Mix together black beans, chili powder, cumin, and cilantro
3) Assemble in a 12x8x4 inch baking pan or dish as follows: - Dip corn tortillas in enchilada sauce to coat them - Place 4 tortillas in the bottom of the pan - sprinkle approximately 3/4 cup of the black bean mixture on top of the tortillas - sprinkle approximately 3/4 cup cheddar cheese on top of the black bean mixture - Repeat in this order. There should be 5 layers of beans and cheese, 6 layers of tortillas. For the top layer place 6 tortillas and top off with any leftover enchilada sauce. Garnish with a small mount of cheese and cilantro.
4) Bake in conventional oven on center rack at 400 degrees farenheit for approximately 45 minutes or until it reaches an internal temperature of 160 degrees farenheit.
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Post by Newman on Jun 8, 2010 17:20:35 GMT -5
Sounds awesome Grayson, I'm gonna try that one this weekend. Now I need the recipe for homemade enchilada sauce.
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Post by Grayson on Jun 8, 2010 17:29:04 GMT -5
To really make homemade enchilada sauce you have to make tomato sauce first.
It's basically a bit of roux, chili, cumin, a dash of sugar, salt, garlic, water, and tomato sauce.
The tomato sauce here being simple stewed and pureed tomatoes as opposed to a marinara or something you put on pasta.
I use canned sauce, but I cook my own beans.
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Post by Grayson on Jul 20, 2010 14:49:51 GMT -5
Normally I'd make this in a batch of 100 Cups so I'm not sure about the volumes.
1 lb mushrooms 1 lb egg noodles 1 cup water 1 cup sour cream 1 carrot 1/2 medium onion 1 stalk celery 1 tsp paprika 1 tbsp ketchup salt pepper olive oil
Puree carrot, onion, and celery with a pinch of salt and a bit of olive oil in a blender. Sautee the puree in a small pan and set aside. (This is sauteed mirepoix base)
Slice mushrooms and place them in a large sautee pan with some olive oil and a pinch of salt. Sautee until mushrooms have reduced.
Add mirepoix base, water, paprika, ketchup and a pinch of black pepper to sauteed mushrooms and bring mixture to a rolling boil.
Pull mixture from heat and add sour cream. You will need to temper it, stirring and adding small amounts at a time, or the sour cream will curdle.
Serve finished sauce over egg noodles.
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Post by Newman on Jul 29, 2010 21:13:13 GMT -5
How is it vs. the meat variety?
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Post by Grayson on Aug 4, 2010 19:20:52 GMT -5
I'm not actually a very big fan of mushrooms, and personally I would always choose any meat dish over a vegetarian dish if the health aspect was moot.
So this recipe really isn't one of my favorites but I've gotten some good feedback on it. As far as a vegetarian stroganoff dish goes people seem to really like it.
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Post by Grimm on Sept 19, 2010 22:06:49 GMT -5
This stuff isn't food! This is stuff that food eats!
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Post by SabsTheNinja on Sept 19, 2010 22:51:48 GMT -5
This stuff isn't food! This is stuff that food eats! /agree
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Post by Grayson on Sept 21, 2010 13:23:18 GMT -5
I actually really hate most vegetarian food. That was actually one of the main reasons I got hired at the company I work for. I try to make vegetarian dishes that would appeal to people who aren't vegetarians.
You won't see me use a ton of vegetables. I use a lot of beans, rice, eggs, cheese, and grains. In fact, since the meals we provide come with a vegetable side, I'm encouraged to use the least amount of vegetables in the actual entree as possible.
Working for a vegetarian food producer is actually a pretty sweet gig. There is a lot less procedural stuff you have to do when you aren't cooking meat products.
Our most popular entree is pizza bagels. I developed a really nice tomato sauce with basil, oregano, roasted garlic, and lots of ground fennel. Put it on a bagel with a blend of whole milk mozzarella, mild cheddar, and parmesan cheese. We just recently secured a limited contract providing these for Food Services of America, a pretty large food distributor. We also do a version with a garlic bechamel sauce on a whole wheat bagel with a mozz and basil blend.
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Post by SabsTheNinja on Sept 22, 2010 0:07:02 GMT -5
no meat is ok but that vegan bullshit is for the birds. i happen to be a meatatarian myself hehe
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