Week 4-Vegan refried beans

We had a lot of fun with these. I have no idea why that is the adjective that I decided to use. How can beans be fun? I guess we had fun eating them. The recipe made enough for 2 dinners, one lunch, and enough to freeze for another meal (I think those lived in the freezer for about 2 days until we got them out to make nachos tonight).

As you can see from the following pictures, we had a lot of yummy toppings lying around. Pretty much everything except for the tortillas and plantains we had as extras from making other meals and snacks.

mashing into an inappropriate consistancy

a plethora of goodies

i want these on everything that i eat

burrito porn

Here’s the recipe:

Smoky Chipotle Refried Beans
From Scott Jurek’s Eat & Run

3 cups dried pinto beans
1 medium white or yellow onion, chopped
2-3 garlic cloves, chopped
Half inch piece dried Kombu seaweed (optional…we did not use this)
1-2 dried whole chipotle peppers or canned chipotles in adobo to taste
1 tablespoon chili powder
2 teaspoons dried epazote (we did not use this, but added cilantro instead)
1 tablespoon olive oil
1 and a half teaspoons sea salt

Soak the beans in water to cover by 2 inches, 8 hours or overnight. Drain and rinse the beans in a colander a few times, then transfer to a large pot. Add the onion, garlic, seaweed, chipotles, and spices. Add water to cover the beans by 2 inches. Bring to a boil and simmer over medium-low heat for about 1 hour, or until the beans are soft and cooked through.

Drain the beans, reserving 4 cups of the liquid, remove the seaweed. Remove the chiles, or leave one in if spicier beans are desired. Cool the beans for 15 minutes, then place in a food processor along with half cup of the liquid and process until smooth. If desired, you may thin the beans with additional cooking liquid.

Return the pureed beans to the pot with the olive oil and salt. Simmer over low to medium-low heat for 20 minutes to allow the flavors to blend. Serve warm.

Makes 7 cups, 8-10 servings.


Menu: January 19-25, 2013

SaturdayYam and peanut stew (we already made this and it was outstanding.)

Sunday– Swupper

Monday– Pad Thai with broccoli (from ‘The Best Simple Recipes’ from America’s Test Kitchen)

Tuesday– Smoky Chipotle Refried Beans in burritos(this recipe came out of ‘Eat & Run’, which is Scott Jurek’s book about being a vegan ultramarathoner.)

Wednesday–  probably leftovers

Thursday– Stone Hearth Pizza. We’ve got a Groupon that we need to use.

Friday– We have been saving up our monthly eating out money and are using it at Grill 23

Saturday– Hot Dog party at our place!

Beans, beans for every meal

Ok, not every meal, but we have been making a batch once a week that gives us 6-8 servings. When we decided to try and shift some money around in our budget, we decided to save grocery money by making rice and beans once a week. In theory, this is a great idea, but rice and beans for 3 or 4 meals a week can get a little bit boring. So, we have decided to try and mix it up every week. Rice and beans will still make an appearance, but the main goal is to have beans once a week.

This past week we stuck with the R&B (that’s rice and beans, not music you make love to) combo.We went ahead and added some ‘awesomesauce‘ though. This ‘awesomesauce’ sounds stupid, I know, but it was kinda awesome. I’d be tempted to put it on other things as well: pasta, corn chips, my finger, stuff like that.  We threw some pepper jack cheese on top and scarfed it down.20130117_184001

Tune in next week for vegan refried beans.

How we spend our weekends

I would say that at least 6 hours out of every weekend we spend cooking. Not only do we like to prep things for the week ahead, but we like to cook a big meal as well, usually on Saturday. This weekend was no different.

Hank was working on some freelance librarian mind melding, so I spent Saturday in the kitchen, wearing my new fancy pants apron that I got for Christmas (I took a break to clean our yoga mats, which might be the most rewarding thing that I have done in a few days). My hours spent in the kitchen produced a loaf of homemade bread, vegan tofu spread for pizza, and all of the fixins for the curry that we were making that night.

We had soaked some chickpeas overnight (I’m not sure if I have said this before, but if you have only ever eaten chickpeas out of the can then you are really missing out. Dried chickpeas are super easy, don’t have that slimy film that comes in the canned version, and taste possibly…300% better.), so I boiled them until they were soft. I also made homemade curry paste. This was a first, and we may never buy it out of a can again. Jamie Oliver has a bunch of recipes in his ‘Food Revolution’ cookbook. I made the Jalfrezi. I could have ate it by the spoonful. Make it, guys. Make it! Then there was lots of chopping since it was veggie curry we were making, and I made some brown rice. It was possibly the best curry that we have made, and we make a lot of curry. I only have one picture to show for all of this, and it is hard to tell, but it is at least a gallon of curry.

bubblin' away

Today is Sunday, and I am happy to announce that we are having pizza twice today, and I don’t mean that we are having pizza and then we are having leftover pizza. I mean that we went out to get pizza for lunch (Jess and Kara, we may have driven 4 hours round trip to get this pizza), and are now making homemade pizza for dinner. I’d call this day a win!

Menu: January 6-12, 2013

We didn’t do so great on the budget this week, but it was worth it for the Party that we had on Sunday (post to come).

Sunday– The whole Sway gang will be over for a Swupper Festival of Awesome. Another themed party to celebrate the holidays and our family awesomeness.

Monday– Grilled Halloumi and Quinoa Salad

Tuesday– Zucchini Quesadillas

Wednesday–  Cuban Black Bean Soup (our weekly bean meal)

ThursdayHot and Sour Mushroom, Cabbage and Rice Soup (We actually ate this on Saturday night, but we have so many leftovers that we will be able to eat it again.)

Friday– Leftovers

Saturday– TBD

A Sway New Year’s Day

I’m not one for resolutions, life is about constantly learning and changing and adapting, but Hank and I did decide that we would try and put at least $100 more per month towards student loans this year. We took a look at our budget and decided to spend $50 less on groceries and $50 less on eating out.

When we started talking about how we could do this, and what we could cut out, it basically boiled down to two things: be more careful about our spending at the grocery (i.e. don’t buy so much fancy cheese) and eat rice and beans once a week (this was Hank’s brilliant plan). I don’t think that the rice and beans plan is going to stick around for the entire year, but it is one of the easy meals that we both enjoy quite a bit.

January 1, 2013 saw the two of us doing our usual thing…cooking. Hank did most of it while I did a bunch of other chores around the house. Here is our stove doing what it does best:

20130101_111819So, what did we make? Lots of stuff to plan for our three day week.

  • We soaked red beans and chickpeas the night before.
  • Boiled the chickpeas- half for soup tonight and half for hummus.
  • Cooked the red beans with chiles in adobo, onion, garlic and oregano.
  • Cooked the rice for our weekly beans and rice.
  • Boiled beets and eggs to make pickled beets and eggs.

Overall, a lot of good stuff.

Happy New Year!


What we got, and what we are going to do with it: Menu: October 2-8

Hank and I have been out and about, so last week we gave our share to our friend Danne. As far as I know she loved it, and is thinking of getting on the farm share waitlist for next year 🙂

This week will also be strange, because we are leaving for Vermont on Friday evening and coming back sometime on Tuesday. This means that we are attempting to make a pot of curry that uses almost everything that we got. eek.

  • arugula
  • cauliflower
  • carrots
  • eggplant
  • a green similar to tat soi
  • okra
  • cilantro
  • bell peppers
  • cabbage
  • potatoes
  • hot peppers
  • green beans
  • apples
  • delicata squash
  • long pie pumpkin
  • thai basil

Tuesday– Arugula salads with carrots, bell pepper and hard boiled eggs.

Wednesday– The curry to end all curries.

Thursday– Leftovers of the curry to end all curries.

Friday– Let the birthday weekend commence!

Saturday– Beer, cheese, more beer.

Sunday– Cheese, beer, more cheese.

Monday– cheese, cheese, more cheese.

I love Vermont.