Wednesday, July 8, 2009

Baked Beans

Whew. That went fast. It’s already Vegan Wednesday. When you are eating Vegan once a week it takes the pressure off getting the nutrition right. But I like to think about that part and I think my menu is full of protein and vitamins.

This week I am cooking from Vegetarian Cooking for Everyone by Deborah Madison and from

A word about When you find the recipe you want, you can chose to print it or store it in your recipe box. When you ask the computer to print it, the format changes and wah-la there appears all the nutritional information you were wondering about. And if you want even more info, hit the detailed information icon. It’s wonderful.

The Menu: Breakfast. Coffee
Humus and corn chips.
(It sucks when you don’t eat soy or gluten.)

Lunch: Asparagus Pesto Pasta Salad found at Recipezaar
(substitute brown rice pasta)
Green Salad
Green Tea

Snack: Fig / Almond candy made by simply slicing through one side of a fig and inserting an almond. Tasty.

Dinner: Potato Salad, (my recipe, vinaigrette dressing)
Sliced tomato, avocado and baby spinach
Bruna Bonor (Swedish Brown Beans)
A glass of wine.

Featured Recipe: Bruna Bonor from Vegetarian Cooking for Everyone

1 ½ Cups navy beans, soaked
1 ½ teaspoons salt
2 Tablespoons blackstrap molasses
1 Tablespoon brown sugar
¼ cup apple cider vinegar

Simmer the beans in 6 cups of water, covered, until they’re partially tender, about an hour. Add the remaining ingredients and cook until very soft, another 30 minutes or so. When finished, the sauce should be brown and thick. If the beans are tender, but the sauce is thin, raise the heat and boil, uncovered to reduce the amount of liquid. If there isn’t enough liquid, add a little water to thin it out.

You might as well invite the neighbors over for dinner, unless you want to be eating beans all week.

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