“refried” beans and avocado on toast

June 23, 2013
the main event
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So now that we’ve made homemade vegan refried beans, it’s time to eat.

The first two times I made this healthy condiment, I slathered it between tortillas with shredded cheese and made quesadillas. The first time I even topped it with a fried egg and fresh picked cilantro. These are excellent vegetarian entrees that leave you full but not, ya know, fuuuuuuull.

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The third and most recent time I made the refried black beans, it was for a vegan breakfast. Toast a whole wheat English muffin (or any kind of whole grain bread–there are more wholesome options available, but I was in the mood for the nooks ‘n’ crannies) and top with a healthy smear of refried beans. Garnish with a few slices of avocado and a sprinkle of salt (flaked sea salt is ideal, but I used kosher because it was all I had on hand).

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homemade vegan “refried” beans

June 22, 2013
condiments, the underwear diet
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1 tsp olive oil
1 medium onion, medium dice
1 red bell pepper, medium dice
3-4 cloves garlic, minced
1/2 tsp cumin
1/4 tsp chili powder
cayenne pepper, to taste
1 can black beans, drained but not rinsed
kosher salt and black pepper

1. Heat the oil in a non-stick pan over medium heat.
2. Saute the onion and bell pepper in the pan, stirring occasionally, until soft, about 8 minutes.
3. Add the garlic and cook for about 1 minute, or until fragrant.
4. Add the cumin, chili powder and cayenne pepper to the pan; stir and cook for 1 minute longer.
5. In go the black beans. Stir and cook for about 15-20 minutes to allow the flavors to marry.
6. Mash half the beans with the back of a wooden spoon, a potato masher, or an immersion blender.
7. Season with salt and pepper, to taste.

This condiment can be used the way refried beans are. Check back soon and I’ll show you what I did with them.

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asparagus with quick tomato chive jam

June 20, 2013
somethin' on the side, the main event, the underwear diet
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1 bunch thin asparagus, ends trimmed
1 tsp olive oil
kosher salt and black pepper
1 batch quick tomato chive jam
4 hardboiled eggs, quartered
Feta cheese, optional, for garnish

1. Preheat oven to 400 degrees F.
2. Toss asparagus with 1 tsp olive oil, salt and black pepper and arrange on a baking sheet.
3. Roast for about 15 minutes, or until cooked through.
4. Remove asparagus from the oven; plate and top with the tomato chive jam.
5. Scatter eggs and feta, optional, over the asparagus and tomatoes.

Serves 2 as a main dish, or 4-6 as a side or appetizer. Can be enjoyed hot or at room temperature.

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Or, with feta:

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quick tomato chive jam

June 19, 2013
condiments
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Inspired by Cherry Tomato Vinaigrette, as featured in June 2013’s Bon Appetit. Instead of being loose like a vinaigrette, I make this tomato dish more like a jam. It is amazing how the tomatoes thicken with a bit of heat and the flavor intensifies to become an addictive condiment.

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1 Tbsp extra-virgin olive oil
1 pint cherry tomatoes
juice of 1/2 lemon
3 Tbsp chives, thinly sliced

1. Heat olive oil in a pan over medium heat.
2. Cut half of the tomatoes in half, and leave the rest whole.
3. Add the tomatoes to the pan once the oil is hot and season with salt and black pepper. Stir frequently until soft and broken down, about 5 minutes.
4. Squeeze juice of 1/2 lemon into the pan and cook for 1 minute longer.
5. Remove the pan from the heat and stir in the chives. Adjust seasoning if necessary.

orzo and spinach frittata

June 18, 2013
the main event
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This recipe was an attempt to elevate a previous, thrown together spaghetti frittata that I made with a bunch of leftovers. THAT recipe (which I will try to remember and post) was delicious. This one was an okay try, but it’s not there yet. (I kept the original ratios to adapt during my next attempt.)

Would be great on its own (once, ya know, it actually tastes good), but better with a simply dressed salad.

Too dry, bland. Needs: less pasta! more spinach! more salt! higher-fat ricotta! and perhaps a touch of cream??

1/2 pound orzo (broken spaghetti or angel hair works well, too)
Kosher salt
3 tsp olive oil
3 garlic cloves, minced
Black pepper
8 oz fresh spinach
6 large eggs
Zest of 1 lemon
12 oz part-skim ricotta

1. Preheat the oven to 375 degrees.
2. Cook the orzo in salted boiling water until al dente, about 8-10 minutes. Drain, combine with 1 tsp olive oil and cool to room temperature.
3. While the pasta is cooking, heat the remaining 2 tsp of the olive oil in a non-stick pan. Add the garlic to the pan and cook for 1 minute, stirring frequently.
4. Add the spinach to the pan, one handful at a time. Season with salt and black pepper and cook until wilted. Remove and cool to room temperature.
5. Beat the eggs and season with salt and black pepper. Stir in the lemon zest.
6. To the eggs, add the cooked orzo and spinach and stir.
7. Dollop the ricotta into the egg mixture and stir, leaving large bits of ricotta intact.
8. Pour the mixture into the non-stick pan and cook over medium-high heat for 5 minutes.
9. Place the pan in the oven and cook for 35-40 minutes, or until light brown on top and cooked through.