Refried Beans with Sun-Dried Tomatoes

It will no longer probably come as a marvel to my readers that I adore highly spiced dishes from many cuisines around the sector. Though Indian creations and variations on conventional dishes from India are my ardour, I want to explore the arena from my humble kitchen. There is no requirement that my experiments and offerings *ought to* be spicy, however I always discover myself gravitating in the direction of the spice cupboard and the new chilies.

I became my points of interest towards Mexican cooking for considered one of my most current cooking periods. Refried beans have usually been a favorite of mine. I even have made numerous versions through the years, consisting of my traditional version, with or without corn, refried beans with pumpkin, and while the craving hits I regularly provide you with yet some other variant. Certainly not the most conventional version of this traditional dish, however I have perfected the method over time to healthy my palate. This time I actually have blanketed solar-dried tomatoes. Yes, ordinary readers have probable observed that I use solar-dried tomatoes A LOT. Such an vital staple element in my kitchen. They upload more flare on your food without overpowering the other elements in case you are sparing with the quantity that you encompass.

Certainly wonderful from Indian delicacies, Mexican food is certainly extra similar than you would possibly suppose. For example, maximum Mexican dishes are hot and highly spiced and encompass plenty of warm chilies. The depth of taste and complexity of the dishes which might be though organized with relative ease, additionally make those as an alternative wonderful areas a great in shape for fusion style cooking. As in India, tomatoes are widely used and beans and rice are a common function of the meal. A rough equivalent to Indian flatbreads are tortillas. Quesadillas are normally filled with a variety of beans and veggies that I bear in mind to be a Mexican model of an Indian paratha. The spicing and choice of flours and substances definitely vary, however I wager in case you revel in Indian cuisine, you already experience or will revel in offerings from Latin America.

Consider serving these refried beans rolled up in a flour or corn tortilla, topped with a few bitter cream and hot sauce in conjunction with a mattress of rice for a complete and pleasurable vegetarian meal. Even your carnivorous friends and family might be overjoyed and asking for seconds.

More Mexican dishes you're positive to experience from Lisa's Vegetarian Kitchen:

Black Bean and Goat Cheese Quesadillas

Huevos Rancheros Con Frijoles

Tomato Corn Chowder

Guacamole

Refried Beans with Pumpkin

Refried beans are considered one of my favourite meals to serve up and after I noticed Janet's tackle a classic that protected pumpkin, I knew I simply needed to try her pumpkin-infused refried beans. And I'm absolutely glad I did. I spiced my dish up and made up a huge batch because leftover refried beans are constantly a treat too. The pumpkin taste comes out in a subtle however awesome way that without a doubt goes nicely with the pinto beans and spice combo I used. Serve them up as a dip or as a filling for wraps, crowned with some warm sauce and sour cream if desired, or along a bed of grains, inclusive of quinoa or rice. I served mine up with some jalape?O sauce and a few quinoa desserts.

On the subject of pumpkin, when it is in season, it?S clean to make your very own pumpkin pur?E at domestic to save for destiny use when you have sufficient freezer area. Buy a fairly big pumpkin, cut it in half, scoop out the seeds and membranes, cut once more in halves, brush with some oil and roast in a preheated 400?F oven for 35 to 50 minutes or till fork smooth. When cool, clearly scoop out the pumpkin and mash it up till clean. Store inside the freezer in sealed bags in 1 cup quantities for future use.

Don?T overlook to order those seeds. You can roast them for an easy, addictive and healthful snack.

More pinto bean ideas from Lisa's Kitchen:

Refried Beans with Sun-Dried Tomatoes

Southern-Style Beans with Rice and Fried Eggplant

Pinto Bean and Avocado Burritos

Corn and Pinto Bean Dip

On the pinnacle of the studying stack: The Birds, by Daphne du Maurier

Audio Accompaniment: Marsen Jules

Peanut and Cashew Pinto Chili with Corn and Avocado Salsa

There's not anything quite like a bowl of chili when you are cold, and I frequently am because my condo is on the top flour of an antique drafty house. I name it the igloo.

Not only is this dish warming, but it's miles mainly attractive because of the multitude of possibly sudden flavors that pass into the pot. It's first-rate and thick with plenty of texture from the beans and nuts, and plenty of spicy and salty goodness from the chipotle, paprika, tamari, Worcestershire, vinegar and tomato. The chili even consists of coffee and beer, lending additional layers of taste to the bowl. And then there may be the corn and avocado salsa that proved to be a great and refreshing topping to the chili ? Definitely quite scrumptious even on its own, I'll be preserving the salsa recipe reachable for snacking with tortilla chips. Surely this is one vegetarian meal that won't fail to electrify your own family, mainly in case you serve it up with a few selfmade biscuits inclusive of those classic Southern-style buttermilk biscuits.

This chili is adapted from The Southern Vegetarian Cookbook by Justin Burks and Amy Lawrence. I admit to receiving a fair amount of new cookbook releases for possible review and it's a challenge to keep up with them all at times, as I have had an extensive collection of cookbooks and recipes for many years. This book really caught my attention, though, because it's a Southern-style approach to cooking and it's all vegetarian. Starters, sides, mains, desserts, even drinks are covered and the book is lavishly scattered with photos throughout. I suspect most of us don't think vegetarian when we think of Southern cooking, nor necessarily as the most healthy way to eat, but this book will change your mind with its fresh approach.

The serving pointers that go along with most of the mains and appetizers recipe are simply unique and with a bit extra fuss, you may be turning out gourmand looking dishes with inventive homespun flavors in rarely each time in any respect once your prep is completed. This e book now occupies a privileged spot on my bookshelf. Previously, I have attempted and adapted Southern-fashion pinto beans with rice and fried eggplant from the book. After cooking from this e-book, you might not think about Southern meals the same again. And you might not miss the meat.

Note: I received a complimentary replica for viable review. The reviews expressed right here are my own.

Other comforting pots of goodness you are sure to enjoy from Lisa's Kitchen:

Kidney Bean Curry (Rajma)

Potato and Chickpea Curry with Tomatoes and Tamarind

Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce

Indian-Spiced Squash, Pear and Adzuki Bean Soup with Lightly Braised Mixed Mushrooms

On the pinnacle of the studying stack: Gogol

Audio Accompaniment: Erot

Pinto and Green Bean Fry with Millet

In my opinion, millet is an beneath-appreciated grain. Lately, I have been guilty of neglecting this nutty-tasting grain that resembles couscous however is packed with extra nutrients and taste. Here it comes collectively in a easy and zesty Mexican-fashion stir-fry this is nicely-balanced with the addition of pinto beans, crunchy green beans and candy corn.

You may additionally don't forget the usage of quinoa in area of the millet though I found the texture of the cooked millet worked quite properly on this dish. The spicing and method might be used for any mixture of veggies and grains that one fancies to function a vast facet.

More millet recipes you can enjoy:

Northeast African Millet Patties

Spicy Curried Millet and Vegetable Soup

Indian-Style Millet

Pinto Bean and Avocado Burritos

Summertime is best for smooth meals that may be loved on the patio. Mind you, these zesty and creamy pinto bean burritos could be delicious any time of year but wrapping up colourful Mexican-spiced goodness in hand-held burritos appears especially applicable to heat summer season days. Apart from a bit of chopping and cooking the beans, this fresh-tasting burrito filling with avocado, corn and cilantro all comes together in little or no time. Vegans might also omit the cheese and bitter cream, of route, and the effects would still be maximum captivating to serve up. Spicy and cooling, and packed full of taste, this one comes particularly recommended from my kitchen.

So, what did I make to please my husband and pleasant pal a lot?

More pinto bean dishes you're positive to experience from Lisa's Vegetarian Kitchen:

Corn and Pinto Bean Dip

Roasted Corn and Jalape?O Cheese Soup

Refried Beans with Sun-Dried Tomatoes

Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce

Potato, Pepper and Zucchini Skillet Hash with Pinto Beans

Hashes are a outstanding way to deplete veggies which might be about to expire for need of any other use, and they may be a marvelously simple method to breakfast, lunch or dinner in the absence of every other plans. Fried potatoes are a clean canvas upon which any quantity of various ingredients and flavors may be tossed with almost with out reserve ? Veggies, vegetables, beans, eggs, cheese, herbs, spices, and many others. Here neighborhood vegetables shine and you can want to include some sparkling corn.

This potato, pepper, zucchini and pinto bean hash was a great achievement, and elicited cries of envy from my husband's co-employees while he introduced the leftovers in for lunch. It's also a extremely good way to apply leftover cooked beans ? Simply replacement 1 cup of cooked beans for the dried beans inside the recipe under. Of route, any type of bean may be used in a hash, but preserving with the Mexican-fashion spicing in this model I suppose that pinto or red kidney beans might work quality.

Other skillet hashes from my kitchen:

Potato-tempeh hash browns with salsa

Black and inexperienced bean corn hash

Quinoa breakfast hash

On the pinnacle of the analyzing stack: various cookbooks

Audio Accompaniment: silence

Southern-Style Pinto Beans with Rice and Fried Eggplant

Simmered in a wealthy, zesty and tangy spiced solar-dried tomato sauce seasoned with a bit liquid hickory smoke, these pinto beans are so hearty and filled with rich barbecue flavor that even your maximum fish fry-crazy carnivorous pals won't pass over the beef at the grill with this dish. They won't even pass over the grill in any respect, because it's all achieved at the range-top. They'll probable be surprised that it is no longer best vegetarian, however vegan too.

As if the beans are not scrumptious enough by means of themselves, they are additionally crowned with exquisite eggplant slices tossed with a dry-rub spice and herb seasoning and fried in hot oil. Complete the enjoy via serving the beans and eggplant on a mattress of warm freshly cooked brown rice for a thoroughly nourishing and attractive dinner with a view to have your circle of relatives and pals asking for seconds. I made up approximately 1 half of cups dried rice that yielded about four cups cooked rice for the amount of beans that this recipe gives.

This incredible beans and eggplant dish is adapted from a recipe in a book that I recently received called "The Southern Vegetarian " by Justin Fox Burks and Amy Lawrence. Not just a collection of meat-free adaptations of American Southern classics — a cuisine that most of us don't associate with vegetarian-friendly food — Burks and Lawrence use Southern ingredients and techniques to come up with dozens of truly unique and creative vegetarian recipes with a modern Southern flair. This is one of the most exciting cookbooks to cross my path for some time now, and I'm looking forward to trying ideas like strawberry-basil shortcake sliders, sweet potato pancakes with peaches and pecans, green pea hummus, vegetarian gumbo, curried cauliflower soup, peach and tarragon pesto pizza, and plenty more. I'm getting hungry just writing this!

(Note: I received a copy of The Southern Vegetarian for review, but the opinions expressed above are entirely my own.)

Now without further ado, let's get cooking.

More pinto beans recipes you're certain to experience from Lisa's Vegetarian Kitchen:

Refried Beans with Sun-Dried Tomatoes

Pinto Bean and Avocado Burritos

Corn and Pinto Bean Dip

Pinto Bean and Zucchini Hummus

I'm sharing this with Jac's Bookmarked Recipes and also Ricki's Wellness Weekend.

On the pinnacle of the studying stack: various cookbooks

Audio Accompaniment: Lux by Brian Eno

Loaded Nachos with Cashew Cheese Sauce {Vegan}

I'm usually open to new ideas and, although I don't follow a strict vegan food plan, I do like most of my food to be vegan pleasant. I actually have already been following a vegetarian food plan for over two decades, so vegan food come alternatively evidently to me. Cheese is one thing though this is difficult to duplicate. Store-bought sorts made with tofu are commonly rubbery and unappealing.

I have found substitutes the usage of nuts and typically containing nutritional yeast that no longer simplest fulfill my cravings, but are delicious in their very own proper, and high in protein with a much lower sodium content material than conventional cheese, as a consequence providing an opportunity for those following a low sodium weight-reduction plan.

This time I went with a Cheddar-like cheese sauce made with cashews, nutritional yeast and tapioca starch. It's smooth and luxuriously melty and happens to be a great topping for nachos. This sauce could probably be amazing combined into cooked pasta too.

I adapted this recipe for cheese sauce from Fuss-Free Vegan: 101 Everyday Comfort Food Favorites, Veganized by Sam Turnbull. A recent acquisition, there are plenty of recipes I can't wait to try. Beautifully illustrated, the book is divided into convenient sections that bring classics to life but without dairy or meat. Your morning is covered, your appetizer cravings, staples such as soups and salads, burgers and sandwiches and plenty of unique mains that do not require scouring grocery stores to find obscure ingredients. Even desserts and vegan staples are given ample consideration. If your pantry is well-stocked with staples, this is the cookbook for you, whether you are a vegan, enjoy vegan meals or just want tantalizing ideas that require little fuss. Your favorite comfort foods are presented in abundance complete with stunning photos that are sure to whet the appetite. Even the fanciest recipes contained within the covers are essentially fuss-free. I highly recommend this book and please do visit Sam's snazzy website for more ideas and inspiration.

Any variety of toppings on those nachos may be used, and I've made a few hints right here. I like loaded-up nachos and the cheese sauce will without problems closing for a few days within the refrigerator. To reheat, switch to a small saucepan over low warmness, add a few water to skinny out the sauce, and enjoy some other plate of nachos. You can also even want to don't forget making your personal nacho chips at home which I actually have experimented with within the past.

Sauces you might need to do not forget serving with nachos:

Velvety South Indian Tomato Chutney

Mexican Tomato and Jalape?O Salsa

Simple No-Cook Tomato Salsa

Black-Eyed Pea Salsa

Note: This isn't always a backed post. I obtained a replica for viable evaluation on my web page and so have shared this recipe, with some slight modifications and my mind universal at the cookbook.

Stove-Top Baked Beans with Apple and Sun-Dried Tomatoes

These are not your average baked beans. In reality, I assume that those are technically not "baked beans" at all as they're made completely at the stove-pinnacle ? With the pleasant effect of taking less time ? But they have got the identical wealthy and comforting flavor as those more historically simmered within the oven. In fact, they have an excellent richer flavor with the addition of sun-dried tomatoes, apple and dried cranberries. For a special twist, I used pinto beans and included herbs and a dash of liquid smoke too.

Deep flavored with tips of sweetness and smokiness, this modern tackle an antique conventional pairs truely nicely with a side of rice and a lightly dressed leafy geen salad.

Other pinto bean recipes to enjoy from Lisa's Kitchen:

Refried Beans with Sun-Dried Tomatoes

Peanut and Cashew Pinto Chili with Corn and Avocado Salsa

Gingered Carrot and Pinto Bean Soup

Southern-Style Pinto Beans with Rice and Fried Eggplant