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Summer, It’s “Bean” Fun!

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The Ferris Wheel

Sorry about the fail on posting some salad recipes last week; work and school preparations left me a little wiped out. Speaking of school, ewww! Although I am excited to get back to it I didn’t think my four month break would go by so fast. This summer has been pretty awesome and I expect it to stay warm through September. Do you hear me weather? (shakes fist at sky).

One summer event I try not to miss is the old PNE. There’s something about the permeating smell of fried foods and spun sugar mixed with farm animals and screaming children that I just can’t do without. It didn’t disappoint this year! I got to sit in Captain Kirk’s chair!!! His real chair from the original Star Trek!!! Sorry to let my nerd out but it was amazing!!! My boyfriend was even luckier because he actually got to meet Data and Troi from TNG (Star Trek The Next Generation for the non-nerds reading this). I am seething with jealousy but am thrilled for him!  But I digress, as summer winds down I wanted to think of some way to keep it happening food wise.

Classic Fair Fare! (sorry about the pun)

Mexican inspired dishes come to mind so I thought I’d share a super easy and quick recipe for some healthy and vegan dip!

Black Bean Chipotle Dip with Pita Chips

2 pita pockets

1 can black beans (540 ml) drained (reserve liquid) and rinsed

1 1/2 T chopped cilantro

2-3 T canned chipotle in adobo sauce

1/3 lemon wedge, juiced

1/2 t ground cumin

1/2 salt (plus more to sprinkle on chips)

oil (to drizzle or spray)

-plain greek style yogurt (optional)

-put oven on broil and cut the pitas into eighths, separating the pockets so you have 16 triangular chips for each pocket (I find it easiest to use kitchen scissors)

-lay in single layer on baking sheets

-drizzle oil or use oil spray on chips  and sprinkle with salt

-place under the broiler for 2-5 minutes, you will probably have to check them every 30 seconds or so after the first two minutes. The length of time will vary depending on your oven. Keep a close watch as these chips go from done to burnt quickly!

-combine all the ingredients plus 2 T of the reserved bean liquid in a bowl and blend with a hand blender or a food processor if you have one

-top with some plain yogurt (or not if you want to stay vegan) and some more cilantro and enjoy!

Hopefully these spicy summer flavours will help the warm days stay a little longer! You could also use this in a 7 layer dip for added yum. Or have a dip party with my yam dip and my guacamole!



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The first day of summer was officially yesterday and so far the weather is cooperating. I made some delish enchiladas a couple of weeks ago and have been meaning to post the recipe but things got a litle hectic. Last week  I had to say goodbye to my little kitty friend, Xena. She has been my pal for almost eighteen years and I miss her a lot. Who will sneak attack me now? She is my avatar on wordpress so she will always be around but there is definitely a meow shaped hole in me right now. 

I didn’t take any pictures of the enchiladas unfortunately, partly because they didn’t last long and partly because enchiladas aren’t exactly the most photogenic food! So, here’s the recipe, it’s actually vegan but you could add cheese for the last 10-15 minutes of baking if you want. You could also top it with sour cream or plain greek yogurt or guacamole (which goes with everything as far as I’m concerned).


1 onion (small diced)

3 cloves garlic (minced)

1 habanero (minced) omit if you like less spice

1 lb firm tofu (crumbled)

3 C brown rice (cooked)

1 can (19 oz) black beans, drained and rinsed

1 can (28 oz) crushed tomato

3 C tomato sauce

2 T ground cumin

1 T paprika

1 T brown sugar

salt and pepper

10 flour torillas

parchment paper, casserole dish, foil or a lid

-preheat oven to 400

-saute onion, garlic and habanero 2-3 minutes

-add crumbled tofu and 1/2 T cumin, salt and pepper

-continue sauteing 2-3 minutes until well mixed, set aside

-combine tofu mixture with cooked rice and black beans in a bowl, season to taste with salt and pepper

-combine crushed tomato with sauce and remaining spices (I did this sauce on the fly and you may prefer using a canned enchilada sauce as the base, all I had on hand was spaghetti sauce so that’s what I used)

-place 1/2 C rice/tofu mixture on each tortilla and wrap, place wraps seam side down in parchemnt lined dish and pour sauce over. Make sure some sauce gets inbetween as well

-cover with foil and bake 45 minutes (if you’d like to add cheese, uncover and top for the last 10 minutes of baking)

Enjoy! This is a great way to introduce some brown rice into your diet if you don’t eat it much or are afraid the family or whoever might not like it. It’s also a good vegan meal, I guarantee no one will even notice the lack of dairy.

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