Tag Archives: beans

Cookbookery Cookery

I have loads of vegan/vegetarian cookbooks in my collection. Some get a healthy workout; others, not so much. One of my favorite go-to cookbooks is Bryant Terry’s Vegan Soul Kitchen. I’ve made more than half a dozen of his recipes from the book. Seems to me the reason being, is that Terry keeps the ingredients simple – and they are almost usually what I already have on hand. The book goes heavy on protein sources, like tempeh, tofu, seitan, and beans.

The bean and veggie mixture, pre-BBQ sauce. Aren’t the colors pretty?

I’m big on beans, because they’re not only a good source of said protein, but they are cheap, filling, and stretch a meal nicely. Today I whipped up Terry’s BBQ Baked Black-Eye Peas.

I’d previously made a batch of smoky BBQ sauce from the cookbook, so that saved me a step. (By the way, french fries taste awesome dipped in that BBQ sauce. Especially waffle fries, for some reason.) A home made batch will stretch a long way. And yes, I keep mine bottled in the fridge in an old, clean 7Up bottle capped with a wine cork. Way to recycle!

Bryant Terry’s BBQ sauce. Chipotle pepper in adobo sauce, garlic, cayenne, agave nectar, and loads of other good stuff.

The beans are cooking now in my casserole pot and the house smells great. I bet this dish will go well with some crusty French bread. Simple. I love simple.

The humble bean.

This is a humble little pinto bean. Many, many more just like this one will result in delicious meals.

When you cook the heck out of these little beans and mash them, you then have the basis for refried beans. Add garlic and onion powder, a little oregano, sea salt, and cumin. Drizzle a bit of olive oil. Mash and mash some more (don’t ‘whip.’) Add a tablespoon of water at a time to get a creamy consistency.

Fill into tortillas, taco shells, or eat plain with chopped scallions.