beans:
4 cups of homemade beans or two cans of beans of choice (DO NOT drain liquid)
5 cloves of garlic
1/2 onion
2 t cumin
1 t oregano
1 t paprika
1/2 c finely chopped cilantro
Dash of cayenne
1 t salt
1/2 t pepper
1/2 lime, juiced
1 T olive oilSaute garlic and onion in olive oil until browned. Add the spices to onion + garlic mixture and saute for 30 seconds, add remaining ingredients and simmer for about 30 minutes. If the beans get dry add a small amount of water at a time.
red cabbage + carrot slaw
2 carrots, shredded
1/4 of a red cabbage, finely shredded (mandolin)
2 t apple cider vinegar
1/4 cup cilantro, finely chopped
Drizzle of maple syrup (~1 T)
1/2 lime, juiced
~1/2 t salt
Mix everything in a bowl and place in the fridge until serving.
chipotle sauce (from foodnetwork)
1/2 cup (vegan) mayonnaise
2 T cilantro
1/2 T agave
1 chipotle chili in adobo
1/2 lime, juiced
Salt to taste
Blend all ingredients together in a food processor until smooth. Add extra adobo sauce to enhance the flavor to your spice preference.
PS: if you aren’t going to use the rest of your chipotle peppers soon, pour the remainder into a ziploc bag and freeze flat. When you need them again you can break off a portion and defrost in the microwave.