Havana Black Beans from Abby

Havana Black Beans

1 T. olive oil
1/2 med onion, finely chopped
1/2 med red bell pepper, finely chopped
1/2 med green bell pepper, finely chopped
1 clove garlic, minced (1/2 t.)
1 t. cumin
1 t. dried thyme, or 1 T. fresh
1 bay leaves
1 t. canned chipotle chilies minced with sauce

2 (15 oz.) cans cooked black beans, rinsed and drained well
1 c. water
1 c. coconut milk

1 t. lime juice
salt to taste

2 scallions, finely chopped
1/2 c. fresh cilantro, finely chopped

Heat the olive oil in a medium saucepan, and saute the onion for 3 minutes, until it is golden brown. Add the peppers and garlic; continue to saute for 2 minutes. Add the cumin, dried thyme, bay leaves, and chipotle chilies; combine well.
Add the black beans, water and coconut milk to the pot, and stir well. Simmer the beans for 10-15 minutes. Stir in the lime juice and salt.
Ladle the beans into serving bowls, and top each bowl with the chopped scallions and cilantro. Sour cream on top also helps cool, if it turns out too hot. Also serve with basmati rice if desired.

Beware: Chipotle peppers are VERY hot!

Matushka's Salad Dressing

A salad dressing recipe from Matushka Marina.

2/3 c olive oil
1/3 c wine vinegar
1 tsp salt
1/4 t pepper
1 garlic clove, crushed
1 tsp dried oregano

Mix the ingredients in a jar. I make a double or triple batch, and just leave the covered jar on my counter or in my cabinet, and it keeps great. We love it, too! Shake well before use, of course.

Yuliya's Fish Pie

From Yuliya, the fish pie she made for our Nativity feast.

Dough:
3 sticks of butter (unsalted)
3 cups of flour
Salt
Water
Please note that above are the measurements for the long rectangular dish I used yesterday (ed: about 13x9, I think?). I actually think that I should have used 3 ½ or 3 ¼ cups of flour because I was a little short. Hence please size up the dish you will use.

Mix and divide into two parts, one of which should be smaller – it will go on top.

Fish:
Use red and white kind, any, whatever you like. I used salmon and cod I believe.
Cut fish in medium size pieces.
Marinate for a couple of hours. I used olive oil, pepper flakes, paprika, dry dill, dry sage, sherry (a type of sweet cooking wine, you can find it in Target or Walmart). If you don’t have sherry, use some vinegar or wine but not lemon, because of heavy cream in the filling (see below).
Make sure to squeeze all liquid before you transfer fish to the pie

Filling
Eggs (4)
Heavy cream (more or less 1 ½ cup)
Medium size onion, chopped into small cubes
Something green: use spinach or collard or green onions (if you don’t like the white kind). I used frozen collard yesterday.

Cooking
Bake for 1 hour, 375 F.

Enjoy!

Pumpkin Biscuits

Recipe from Jenny:

These are a variation on these Nutty Sweet Potato Biscuits. The original recipe called for 3/4 cup of sugar--way too much in my opinion; 1/3 cup is still quite sweet! I also incorporated a couple other things that I do differently--like using pumpkin instead of sweet potato.

Pumpkin Biscuits

1 1/2 c. whole wheat flour
1 1/4 c. unbleached all-purpose flour
4 tsp. baking powder
1 1/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3/4 c. chopped nuts
2 c. cooked, pureed pumpkin
1/3 c. sugar
1/2 c. margarine, melted (1 stick)
1 tsp. vanilla extract

In a large mixing bowl, combine the dry ingredients and the nuts. In another bowl, combine pumpkin, sugar, margarine and vanilla; add to flour mixture and mix well. Turn onto a lightly floured surface; knead slightly, adding flour until the dough is not too sticky. Pat dough to 1/2 in. thickness. Cut with a 2 1/2 biscuit cutter and place on lightly greased baking sheets. Bake at 400 for 15 minutes or until golden brown. Makes 1 1/2 to 2 dozen.

Middle Eastern Barley, Lentil and Rice Pilaf

Recipe from Christina:

Middle Eastern Barley, Lentil and Rice Pilaf

I love the dried fruit in this recipe! It is quick, easy and satisfying. I sometimes add nuts for extra flavor and protein.

1 T oil
1 small onion, chopped
3 cloves garlic, minced
1 t. ground cinnamon
1 t sugar
1/2 cup dry lentils
1/2 cup barley
1/2 cup long grain rice
1/2 cup dried apricots, chopped
1/2 cup raisins
1 t dry mint
Pepper

Heat oil in a medium-large saucepan. When hot, add onions and garlic; saute 2 minutes. Stir in cinnamon and sugar, then add 4 cups water. Add lentils and barley. Cover and simmer gently for 20 minutes.

Add rice, apricots, raisins, and mint. Stir ingredients together, cover the pot again, and simmer 20 more minutes, or until all liquid has been absorbed and it's tender. Season to taste with pepper.

Martha the Librarian smoothie

Recipe from Natalia Hawthorne:

I have a "reverse-engineered" recipe for a smoothie we had at a vegan restaurant in Fort Worth that I liked a lot. It was called "Martha the Librarian smoothie" or something like that. Originally it was, indeed, concocted by someone named Martha, who was a librarian, and she shared the recipe with the vegan guys who ran that restaurant. She said she enjoyed sipping her smoothie while reading a good book.

Anyway, here's Nat's version of "Martha the Librarian":

(The basic ingredients and proportions may vary according to your own taste. This makes 1 tall smoothie glass):

Martha the Librarian smoothie

- 3-4 strawberries
- 1 whole banana (or half a banana)
- 1 teaspoon peanut butter (smooth)
- 1 teaspoon cocoa powder (the bitter organic type, NOT the sugary mix)
- 1 cup soy milk (I use "Silk") (use more for a lighter and "thinner" drink).
I think in the restaurant version it was tofutti ice-cream, and that made it more of a dessert type smoothie. My home version is lighter and can be used as a quick yet nutritious and tasty substitute for breakfast or supper.

If you'd like to, you may add:
- a dash of whatever smoothie fruit syrup you might have waiting in the fridge just for an occasion like this one... (I know CostCo sells that stuff and it comes in different berry flavors according to the season. (It can be easily skipped though with no damage to the outcome)
- ice (I skip the ice! )

Blend everything in a blender until smooth.

There you have it! "Martha the Librarian" - a perfectly vegan, delicious, nutritious smoothie! You've got your fruit and fiber, vitamin C (strawberries), potassium (banana), protein (soy), nuts and oils (peanut butter), antioxidant (cocoa).

Try it - it's really good!! :-)

Chocolate chip pumpkin muffins

recipe from Jenny:

My girls LOVE these muffins. The original recipe calls for 2 eggs instead of the flax seed and water, but I really don't taste a difference. It also calls for almost twice the amount of sugar, but we like it like this. I don't obsess overmuch about finding completely vegan chocolate chips; as long as they're not milk chocolate, I figure a bit of milk fat won't break the spirit of the fast.

Chocolate chip pumpkin muffins

1 1/2 cup flour
1 1/2 cup whole wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon cloves
1/2 teaspoon salt
2 tbs ground flax seed
6 tbs water
1/2 cup brown sugar
1/3 cup white sugar
2/3 cups apple sauce
1/3 cup vegetable oil
1 can (15oz) pumpkin (or 1 1/2 cups pumpkin puree)
1 cup chocolate chips

Pre-heat oven to 350 degrees. Grease 24 regular muffin cups, 48 small, or a combination. Mix flours, spices, and all the other dry stuff together. In a different bowl mix the ground flax seed, water, oil, applesauce and pumpkin. Add the dry stuff to the wet, then stir in the chocolate chips. Bake 20 minutes or until done (it usually takes more than 20 for me).

Makes 24 regular muffins, 48 mini, or a bit more.