EASY BAKED BEANS

 

Ingredients:

• 2 cans white beans, drained and rinsed,
• 1/4 cup tomato sauce,
• 1/4 cup sugar free maple syrup,
• 1/3 cup Splenda,
• 1 tablespoon of molasses,
• 1 tablespoon vinegar,
• 1 teaspoon ground mustard,

Directions:

1. Place all of the ingredients into the slow cooker, and stir well.
2. Cover with a lid.
3. Cook, on high, for approximately 3 to 3.5 hours.
4. Serve.

RED BEANS WITH RICE

Ingredients:

• 1 quart or 2 lbs of cooked red beans,
• 2 cups long grab rice, uncooked,
• 4 cups water, and/or chicken stock for a meat side dish,
• 1 large Spanish onion, or a yellow onion(s) of an equivalent size,
• 1 large red pepper,
• 1 teaspoon minced garlic,
• 2 bay leaves,
• 1 teaspoon oregano,
• 1/2 teaspoon of ground cumin,
• 1/4 cup extra virgin olive oil or other vegetable oil,
• 1 teaspoon hot sauce,
• Salt and pepper to taste.

Directions:

1. Saute onion and red pepper in olive oil in a large casserole pan.  Add minced garlic, oregano, bay leaves, and cumin; and stir very well.
2. Add rice, water, red beans, salt, pepper, and hot sauce.
3. Stir more, to heat evenly, and  bring to a boil 
4. Lower heat, cover, and cook for 20 minutes.

*Serves 4 to 6 people*

FLUFFY JASMINE RICE

Ingredients:

• 1 1/2 cups jasmine rice,
• Filtered water,

Directions:

1. In a medium saucepan, place jasmine rice in the bottom of the pan.
2. Pour enough filtered water over the rice to cover it by 3/4 inch, cover with a lid, and bring to a boil.
3. Then, reduce heat to low, and cook for amount of time directed on the package or for as long as it takes the rice to absorb the water.

*Makes 4 servings*

BAKED POTATO

 

Ingredients:

• A large Potato,
• Vegetable oil,
• Salt,
• Favorite Toppings,

Directions:

1. Preheat oven to 350 degrees Fahrenheit, and line a baking sheet with parchment paper.
2. Wash and scrub the firm potato(es), and dry.
3. Poke the potato 8 to 12 times with a fork, to create evenly spaced holes on its surface.
4. Rub the potato with a vegetable oil of your choice.
5. Sprinkle with kosher salt and/or sea salt.
6. Bake for approximately one hour , until you can easily penetrate the center of the tender   potato(es) with a fork which  comes out clean.
7. Cut the potato(es) in half to easily add your favorite toppings; including "Bacos" Imitation Bacon chips, chopped chives vegan sour cream, vegetable based margarine, roasted red peppers, shredded vegan cheese, roasted and chopped asparagus, coconut butter, crushed tortilla chips, sliced olives, diced onions, pepper, and salt.  
8. Feel free to add meat toppings, if you wish to create a meat side dish.  Also, add only dairy toppings, without the use of meat or meat derived products, to create a dairy side dish.

*Makes one serving. Multiple recipe by number of people for additional servings.*

APPLESAUCE

Ingredients:

• 2 pounds of apples, 4 to 5 apples, a soft variety, peeled, cored, chopped, 
• 3/4 cup water,
• 1/4 cup splenda,
• 2 teaspoons lemon juice (optional),
• 1 teaspoon cinnamon (optional),

Directions:

1. Peel, core, and chop the apples into small chunks.
2. In a saucepan, heat the water over medium heat, and add the chopped apples with splenda.  Bring mixture to a boil over high heat, and then reduce to a simmer over low heat. Be sure to heat the apples until the fruit is soft.
3. Puree using a blender and/or food processor.
4. Serve

*Yields 4 servings

KASHA VARNISHKAS

Ingredients:

• 1 cup dried farfalle pasta,
• 1 cup roasted buckwheat,
• 3 1/3 boiling water if pareve, 3 1/3 cups boiling chicken broth if meat,
• 2 teaspoon salt,
• Extra salt for boiling water (optional),
• 2 tablespoons vegetable shortening or vegetable based margarine, or 2 tablespoons chicken fat if meat,
• Brown gravy,

Directions:

1. Cook the pasta in a large saucepan of lightly salted boiling water, until tender and still firm. Drain and set the pasta aside.
2. Separately toast, over low heat, the buckwheat in a heavy saucepan for 3 to 4 minutes, while stirring occasionally. When the grain is nicely browned, gradually add 3 1/3 cups of boiling chicken broth, while continuously stirring. Cover the buckwheat and cook over low heat for 10 to 15 minutes.
3. Remove the tender buckwheat from the heated surface, and mix it with salt, margarine or a pareve oil substitute or a meat oil substitute. Drain if needed.
4. Drain the pasta again, and add it to the buckwheat. Serve hot, and with brown gravy if desired as an appetizer.

Basic Brown Gravy Ingredients:

• 2 tablespoons margarine or oil or cooking spray,  2 tablespoons chicken fat if meat,
• 3 tablespoons arrowroot,
• 1 1/4 cups water,
• 2 tablespoons tamari, or Bragg's,
• Pepper to taste (optional),
• Salt to taste (optional),
• Fresh chopped herbs to taste (optional),

Directions:

1. Melt the margarine in a saucepan over medium heat  Stir in the arrowroot and whisk in the water, while stirring into a lump free sauce. 
2. Bring the mixture to a simmer, and cook until the gravy sauce is thick. 
3. Add the tamari and pepper.  Add salt, pepper, and fresh chopped herbs, if desired.