Vegan BBQ Baked Beans With Agave BBQ Sauce
Serves 10
2 cups dried red kidney beans
2 cups vegetable stock
1 large yellow onion, diced
1 green pepper, chopped
2 cloves garlic, minced
1 cup tomato purée
1/4 cup barbeque sauce (see recipe)
1/4 cup apple cider vinegar
1 tbsp tamari
1 tbsp chili powder
1 tbsp maple syrup
2 tsp ginger, fresh, grated (or 1 tsp powder)
2 tsp garlic powder
2 tsp onion powder
Pinch cinnamon
Instructions:
1. Soak beans in a large bowl of water overnight or for at least 8 hours. (Unless canned)
2. Preheat oven to 300 degrees. Coat a large oven-safe pot with a thin layer of vegetable stock, and set the rest aside.
3. Sauté onion, green pepper, and garlic for 3 to 4 minutes in vegetable stock, adding liquid as necessary. Add tomato puree, barbecue sauce, apple cider vinegar, tamari, and maple syrup followed by dry ingredients. Add Beans, stir and cover.
4. Place pot in the oven for 4 hours, checking every hour. If more liquid is need, add 1/4 cup vegetable stock at a time, stir, and recover.
OR
Option: Use canned kidney beans, rinsed and drained, and skip the first step and the oven and just heat together. Simmer for 45 minutes and serve!
Ingredients:
1 can(12 oz) tomato Puree
1/2 cup agave or maple syrup
1 Tbsp liquid smoke
2 to 3 Tbsp coconut oil
1 Tbsp lemon Juice
1 Tsp prepared mustard
1 tsp chili powder
Dash cayenne pepper or bottled hot pepper sauce
Instructions:
Combine all ingredients in sauce pan. Can bring to a boil to use as a dipping sauce or place directly on BBQ items.
Artichoke Spinach Dip, Vegan
Serves 152 cans (14 oz each) organic chickpeas, rinsed and drained
6 tbsp lemon juice
3 tbsp tahini
2 cloves garlic
2 can (14 oz) organic artichoke hearts, rinsed
1 bag (5 oz) organic baby spinach
Pinch salt
Pinch pepper
Instructions:
1. Combine chickpeas, lemon juice, tahini, and garlic in a blender or food processor for 30 seconds to 1 minute until smooth.
2. Add artichoke hearts, spinach, and salt and pepper to taste.
3. Purée for about 1 minute. (For a chunkier texture, pulse on low until you reach your desired consistency.)
4. Serve with veggies, crackers or bread of choice.
Option: can lightly steam the spinach before adding them.
Can also add Daiya cheese and bake 350, 10-15 minutes to melt the cheese.
Mango Salsa
Serves 8
3 mangos, chopped
1/2 yellow bell pepper, diced
1/2 cup diced red pepper
¼ c red onion finely chopped
1/3 cup cilantro, finely chopped
1 can (14 oz) diced tomatoes
2 1/2 tbsp lime juice
1 tsp chili powder
1 clove garlic, minced
To taste salt and pepper
Instructions:
Combine all ingredients in a large bowl with salt and pepper to taste, mixing well.
Couscous Spring Salad
Serves 9Ingredients:
1 1/2 cups couscous
1 large cucumber, quartered and thinly sliced
1/4 cup minced fresh dill, or to taste
10 to 12 basil leaves, thinly sliced, or to taste
4 apricots, medium firm, ripe or 3 medium firm, ripe nectarines, pitted and diced
1 heaping cup halved cherry or grape tomatoes (red or yellow, or a combination)
1 avocado, medium firm, ripe, peeled and diced
3 Tbsp extra-virgin olive oil
3 Tbsp lemon juice, or more, to taste
½ tsp mustard
To taste salt and freshly ground pepper
4 cups mixed baby greens
1/4 cup pine nuts
Instructions:
1. Bring 5 cups of water to a boil in a medium saucepan. Add the Israeli couscous and cook at a rapid simmer for about 8 minutes, or until al dente. Drain and rinse with cool water until the couscous is at room temperature.
2. In a small dish, whisk together the lemon juice, olive oil, mustard and salt and pepper.
3. In a mixing bowl, combine the couscous with the dressing followed by the cucumbers, tomatoes, dill, and basil. Mix to well coat everything.
4. Line a large serving platter with some greens. Mound the salad over them and lightly toss to combine some greens. Sprinkle the top with the apricots, avocado and nuts. Serve at once or cover loosely with plastic wrap and refrigerate until needed.
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