Nacho Sauce

Years ago some Vermont friends made this wonderfully filling and surprisingly healthful spin on nacho sauce for us. We've been hooked ever since. The cheese-laden original (3 or 4 cups Cabot Extra Sharp!) is still a favorite, but a few years ago I adapted the recipe to accommodate our less dairy-centric diet.

Nacho Sauce
adapted from Mollie Katzen's Moosewood Cookbook, New Revised Edition
serves 4 to 6

2 T olive oil
1 large onion, diced
3/4 tsp salt
1 tsp cumin
1/2 tsp coriander
cayenne pepper, to taste (or a fresh jalapeno if you prefer)
1 large bell pepper, diced
1 or 2 tomatoes, diced (fresh or canned)
2 cloves garlic, pressed
1 cup corn (I almost always have frozen on hand, but fresh or canned work just as well)
1, 16 oz. can refried beans
6 oz. beer
1 1/2 cups grated cheddar cheese
2 cups brown rice
1, 15 oz. can black beans, drained

Place rice and three cups of water in a medium saucepan, cover, and bring to a boil. Once the rice is boiling, turn heat down to low and cook, covered, for 45 minutes.

While rice is cooking, heat oil in a medium-sized, thick-bottomed pan over medium heat. Add onion and salt and saute 5 minutes. Add the cumin, coriander, cayenne pepper, bell pepper, and tomatoes and stir well. Lower heat to medium low, cover pot and simmer for 25 minutes, stirring occasionally. If the sauce begins to stick, turn heat down a bit and stir more frequently.

After 25 minutes the vegetables should be very tender and bubbling contentedly in their juices. Add the garlic, corn, and refried beans. Stirring well at this stage will remove most of the lumps of refrieds. Add the beer (and drink up those remaining 6 ounces, if you haven't already done so) and stir well. Cook over medium low heat until the sauce bubbles. Remove from heat, carefully stir in the cheese, and set aside for just a moment while you turn your attention back to the rice.

The rice should be done at this point, so turn off the heat, uncover, and stir in the drained black beans.

To serve, spoon rice and bean mixture onto a pasta plate and ladle nacho sauce over the top. Scoop it up with your favorite tortilla chips and wash it down with an ice-cold bottle of beer.

Kale, Garlic & White Beans

If you don't like greens, try them this way. They might surprise you.

2 bunches kale, any type, carefully washed
1-2 cloves garlic, minced
2-3 T olive oil
salt
1, 14 oz. can small white beans, drained and rinsed

Remove the stems from the kale and coarsely chop. Saute garlic in olive oil over medium heat in a large skillet with high sides (I use my dutch oven) and add the kale and salt to taste. Stir well to ensure the garlic doesn't stick to the bottom of the pan.

After the kale has wilted, turn heat down and add a bit of water if necessary. Cover and let steam for 10-20 minutes depending on type of kale. I used Lacinato kale tonight and it takes longer to cook than most other varieties. Add small amounts of water if necessary so kale doesn't stick to pan.

Add the beans, stir, cover, and heat until beans are warm. Serve immediately.

Mashed sweet potatoes and multi-grain bread make excellent side dishes.

Chickpeas & Rice

It's been a long time, and who knows when I might post another simple supper, but this is one of my favorites, a vegan variation on Jeanne Lemlin's Rice with Chickpeas, Herbs, and Sun-dried Tomatoes (Quick Vegetarian Pleasures).

It has 4 ingredients--

rice, chickpeas, parsley, and sundried tomatoes--but it tastes way more sophisticated than that.

1/2 cup dried tomatoes

1 bunch flat-leaf parsley, washed, stems removed, and leaves minced

1, 15 oz. can chickpeas, drained and rinsed

2 1/2 to 3 cups cooked brown rice rice, cooled

olive oil

salt & pepper

Soak the tomatoes in approx. 1/2 cup of boiling water. While tomatoes are soaking, prepare the chickpeas and parsley and set aside. When tomatoes are softened, drain, reserving water, and chop.

Heat enough olive oil to cover bottom of non-stick skillet. When oil is heated, add chickpeas, parsley, and tomatoes,

sauteing for a few minutes.

Add rice, reserved water from soaking tomatoes, salt, and pepper to taste. Stir well and heat over medium heat until rice is hot, 8-10 minutes, then enjoy with your favorite steamed vegetable.

Sweet Potato and Bean Burritos

Believe it or not, these babies are vegan. Love 'em. They make a handy lunch the next day too.

Sweet Potato and Bean Burritos

adapted from Moosewood Low-Fat Favorites by The Moosewood Collective

2 sweet potatoes or yams, peeled and cubed

1/2 teaspoon salt

1 tablespoon oil

2 onions, diced

4 cloves garlic, minced

cayenne pepper, to taste

2 teaspoons cumin

2 teaspoons ground coriander

3 cups cooked beans, any type (2 cans, drained), canned refrieds are a super-easy option

1 bunch cilantro, stems removed and leaves minced

2 tablespoons lemon (or lime) juice

1 teaspoon salt

8-12 tortillas (depending on size), warmed

Salsa

Preheat oven to 350 degrees.

Place sweet potatoes in a medium saucepan with the salt and water to cover. Cover and bring to a boil, then simmer until tender, about 10 minutes. Drain and set aside.

While the sweet potatoes are cooking, heat the oil in a large skillet over medium heat and add onions and garlic. Saute until onions are tender, 5-8 minutes. Add cayenne, cumin, and coriander and saute 2-3 minutes longer, stirring frequently. Reduce heat if the mixture begins to overcook. Add the beans and sweet potatoes, stirring frequently, mashing with the back of the spoon. (If you prefer a smooth filling, process bean/onion mix in a food processor.) When the filling mix is heated through, remove from heat and stir in salt, cilantro, and lemon juice.

Lightly oil a large baking pan. Spoon out 2/3 to 3/4 cup of the filling into the center of each tortilla, roll it up, and place it, seam side down, in the baking dish. Cover tightly with foil and bake for 20-30 minutes, until piping hot. 

Serve topped with your favorite salsa.

For Luck

The first day of the new year--it's rife with hopes and dreams, anticipation and promise. What better way to start a new year than with a warm, comfort-food meal meant to bring good luck?

Hoppin' John

1 tablespoon olive oil

1 cup diced onion

1 clove garlic, minced

1-inch thick slice smoked pork, or 3/4 cup diced ham (optional)

3 cups water

pinch ground allspice

pinch ground cloves

pinch cayenne pepper

1, 20-ounce package frozen black-eyed peas

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tomato, diced

4 scallions, sliced in 1/4- to 1/2-inch pieces

3 cups cooked rice

Heat oil in large saucepan over medium heat. Saute onion and garlic in oil until onion begins to turn translucent. Add pork/ham and water and bring to boil. Add allspice, cloves, cayenne, peas, salt, and pepper. When the peas return to a boil, reduce heat to low and simmer until peas are done, at least half an hour. Longer simmering will produce a more flavorful dish with thicker broth.

Serve over rice, garnished with tomato and scallions. Sauteed cabbage is a great vegetable accompaniment.

Vegetarian Note: If you wish to make Hoppin' John without meat, omit the pork from the recipe. Increase the salt to 3/4 teaspoon and add 1 1/2 tablespoons of soy sauce. Grated, smoked cheddar cheese is a delicious garnish, in addition to the tomatoes and scallions.