And tomorrow's volunteering vegan offering is nothing terribly exciting, I'm afraid: Burrito bowls - rice, black bean chili, homemade refried beans, tomato salsa with some spring onions and avocado.
While most of it is pretty standard, I'd never really made or tried refried beans until I got into vegetarian cooking. I use refried beans in a few different things - in enchiladas, on wraps, as a dip, burrito bowls, etc. Also I hear it freezes pretty well but I can't say I've tried it.
500g dry pinto beans
1 medium brown onion, diced
½ cup pickled jalapenos, diced
3 cloves garlic, minced
1 tsp cumin
½ tsp chilli powder
6 cups water
Squirt of lime juice
Rinse pinto beans then add everything except salt and lime juice to a slow cooker, cook for 5 hours.
After that's done, drain the liquid into a separate bowl, add the lime juice and salt to the beans and stick-blend the beans. Add more liquid as needed to get your preferred consistency.
|# ? Jul 15, 2018 14:41|
|# ? Aug 18, 2018 17:40|
A bit more food. About a couple weeks until I go to India, so still using up pantry stuff:
Slow-cooked tomato sauce (three cans of tomatoes, I think).
Miso soup (using up some kombu and shiitake mushrooms for the stock, using up some miso and wakame for the soup).
Rava pongal (using up some cream of wheat and moong dal).
|# ? Aug 1, 2018 13:35|