Gal Pal Recipe Share

If I've said it once, I've said it a hundred times: What would we do without girlfriends?

Some require phone connections, with 600 miles between you. Others you get to see on a weekly basis. Regardless of how you connect to your gal pals, you always know they're right there for a phone chat, shopping trip, or hilarious game night.

And, if you have the mad cooking and baking skills of my friends, they're usually ready for a recipe share.

Today's recipe comes from my dear friend Amy, previously famous on this blog for her homemade eggnog (on my deathbed, I've requested that an IV bag of her holiday beverage be hooked up to my shrimpy veins).

Today, however, she's famous for the Black Bean and Corn Salsa pictured above. So simple. So versatile. And so very, very scrumptious.

While the obvious serving suggestion is with tortilla chips, this tasty salad/condiment goes well with most any savory dish. This weekend I enjoyed it atop a simple sweet potato saute (cubed sweet potatoes, onions, bell pepper, garlic, and chickpeas sauteed until browned).

So, how will you consume your Black Bean and Corn Salsa? Perhaps you're a chip dipper. Or a burrito-filler? Or maybe...just maybe...you like to eat it right out of the bowl with a spoon :)

Black Bean and Corn Salsa

(recipe from Amy)

Ingredients:

• 2 cans of shoepeg corn, rinsed and drained
• 1 can (15 oz.) black beans, rinsed and drained
• 3/4 cup red onion, finely diced
• 3/4 cup red or green bell pepper, diced
• 2 jalepeno peppers, diced
• 1/2 cup balsamic vinegar
• 1/3 cup olive oil
• 1 - 1/2 TBSP dijon mustard
• a dash of honey
• 1/4 cup fresh parsley, chopped
• salt and black pepper, to taste

Directions:

Combine corn, beans, onion, bell pepper, and jalepeno peppers in a large bowl. In a small bowl, whisk together balsamic vinegar, olive oil, mustard, honey, and parsley. Pour over veggies and stir to coat. Season with salt and pepper.

Yes...ANOTHER Meatless Burger

For those of you who are tired of my maniac meatless burger posts, I'm truly sorry.

It can all be blamed on the Veggie Burger Every Which Way cookbook.

Yes, this fabulous little cookbook has turned me into a veggie burger-obsessed mad woman. I crumble them on salads. I sandwich them between homemade buns. Occasionally I dream about them.

Friends, I almost ate a veggie burger for breakfast last week (there are worse morning meals, no?)

Miraculously, tonight's recipe didn't even come from the aforementioned veggie burger cookbook. Instead, it came right from the pages of Bryant Terry's Vegan Soul Kitchen. Adam pulled these suckers together in under 30 minutes, and we sandwiched them between a batch of homemade cornbread buns.

The not-so-secret-secret ingredient? Peanuts, of course. Did you think I could post a veggie burger recipe that didn't contain a nut and/or nut butter? (on that note, I also apologize to my loyal readers with nut allergies.).

Tonight's lesson: If you are what you eat, I've definitely turned into a mashed bean patty covered in guacamole and pickles. I'm not ashamed.

Black Bean + Peanut Patties

(adapted from Vegan Soul Kitchen Bryant Terry)

Don't be fooled by the short ingredient list for this recipe--it has a unique blend of flavors, highlighted by cider vinegar and sea salt. We topped ours with fresh guac, but a spicy chipotle mayo (or nayo) would also work nicely.

Ingredients:

• 1 can (15 oz.) black beans
• 1/2 onion, finely diced
• 1/2 cup unsalted peanuts, chopped
• 1/2 tsp. dried thyme
• 1/4 tsp. cayenne pepper
• 1 TBSP apple cider vinegar
• 1/4 cup + 2 TBSP water
• 1/4 tsp. salt
• freshly ground black pepper to taste
• 1/2 cup finely chopped bell pepper

Directions:

Preheat oven to 350 degrees. Coat a large baking sheet with cooking spray. Combine all ingredients in a food processor and pulse until well-combined. Shape mixture into 4 - 6 patties. Place patties on the baking sheet and bake for 10 - 12 minutes, or until bottom has turned golden brown. Flip patties and bake for an additional 10 minutes, or until bottom has turned golden brown (full disclosure: I did not use a timer when they were in the oven! I was roasting veggies at the same time, and thus never kept track of time, so these are merely time estimates).

Vegan Soul Food

I think I've found a new food addiction.

It comes in the form of vegan Hoppin' John. And really, Hoppin' John is just a fancy-pants name for rice and beans...with a fabulous factor of 2 million.

While one wouldn't normally pair Southern Creole cooking with the word "vegan," nobody does it better than Bryant Terry of The Vegan Soul Kitchen. This guy can turn even the most Southern, meat-centric of meals into a vegan-tastic delight (case in point: Barbeque Tempeh Sandwiches with Carrot Slaw).

Last night, Terry's recipe for Hoppin' John took my opinion of rice and beans to an entirely new level. I'm literally addicted. The rice is cooked times two: first, regular-style in a pot of water; second, it's slow-cooked in veggie broth (kind of like risotto). The veggie broth and spices are cooked down and absorbed into the rice, creating a powerful punch of flavor.

Adam sopped his Hoppin' John up with a cornbread bun (typical man-style), while I just ate mine plain (in a whopping two bowl-fuls).

Who says you need to fly 900 miles to New Orleans to get the best Creole cooking you've ever had? You've already got everything you need in your kitchen cabinets.

Hoppin' John (vegan)

(from Bryant Terry's Vegan Soul Kitchen)

The flavor-intensity of this dish will undoubtedly keep you coming back for more--the lengthy spice list speaks for itself. You can substitute in your own bean of choice if you don't have black-eyed peas on hand.

Ingredients:

• 1 can (15 oz.) black-eyed peas, rinsed and drained
• 1/2 cup brown rice
• 1 TBSP + 2 tsp. olive oil
• 1 large onion, diced
• 1/4 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp. paprika
• 1/2 tsp. chili powder
• 1/8 tsp. cayenne
• 1/4 tsp. dried thyme
• 1/4 tsp. dried oregano
• 1/2 tsp. salt
• 2 cups veggie stock
• 1 can (14 oz.) diced tomatoes, drained
• Optional: red pepper flakes (only if you like HOT stuff!)

Directions:

1) Bring 1 cup of water to a boil; add rice, reduce heat and simmer for about 10 minutes--rice should just be starting to soften, but should NOT be fully cooked! Rinse and drain the rice in a strainer.

2) Add about 1 - 2 tsp. olive oil to a soup pot over medium heat; add rice and saute, stirring often, for about 5 - 6 minutes. Add the onion and all of the spices/seasonings. Cook until onion has softened, about 4 - 5 minutes. Pour the rice mixture in a bowl and set aside.

3) In the same soup pot (which is now empty!), combine the veggie stock and tomatoes. Bring to a boil and add the rice mixture and the black-eyed peas. Bring back to a boil, then cover, reduce heat to low, and cook for 35 - 50 minutes, or until most of the water has evaporated (watch carefully and you can be the judge of how long it needs--ours just took about 30 - 35 minutes).

Fiber-Lovin' Gal

It's no secret that I'm a fiber-loving freak.

Beans, grains, raw fruits and veggies.

If it's fiber-licious, I'm interested. I've been known to add ingredients to a meal for the sole purpose of increasing the fiber content. Sprinkle a little wheat germ here, add a few chopped nuts there. It's all in the spirit of a happy colon.

Today's recipe will make your fiber-needy colon very happy: Black Bean & Potato Soup. It's the ideal vegan delight for your workday lunch or weeknight dinner. It's pure veggies, beans, and spices. And plenty of fiber.

We enjoyed our soup with homemade biscuits and side salads for dinner, and I was eager to pack it for lunch the next morning. If you're not in the mood for a vegan-ized meal, I imagine a dollop of light sour cream would be a lovely accompaniment to this dish.

But enough talk. Let's get moving with some fiber-licious fun...

Black Bean and Potato Soup

(inspired by a recipe in the February issue of Vegetarian Times)

Black Bean Soup: Simple, healthy, and oh-so-good. Serve this bowl of goodness with some homemade biscuits or bread and a spinach salad on the side.

Ingredients:

• 3 large carrots, finely diced
• 2 onions, diced
• 6 cloves of garlic, minced
• a dash of oil
• 3 cans (15 oz. each) of black beans, rinsed and drained
• water or veggie broth
• 2 red potatoes, diced
• 1 can diced tomatoes, drained
• 2 TBSP white wine vinegar
• 1 TBSP ground cumin
• 1 tsp. dried oregano
• 1/2 tsp. salt

Directions:

1) In a soup pot, saute the onions, carrot, and garlic in a little olive oil until tender, about 3 - 5 minutes. Turn off heat. Add 2 cans of beans and about 3 cups (?) of water (I apologize--I didn't measure my water!). Use an immersion blender to puree the mixture (or, you can use a food processor or blender).

2) Return soup mixture to medium heat on the stove and add the remaining ingredients. Bring to a simmer, reduce heat, cover the pot, and cook for about 20 minutes or until the potatoes are tender.

Vege-Tastic

A 6-day work week makes for a slightly exhausted Hungry Spoon.

It's rare that these 1-day weekends grace my work schedule--they're designed for our monthly Saturday programs, so they only come around once a month. And fortunately, I work with a group of sweet and enthusiastic high school students, so my work is quite fun--they keep me on my toes, and they definitely keep me energized.

Yet, walking in the door at 6pm on a Saturday, just as your work-week comes to a close, the last thing on one's mind is dinner preparation.

Thank goodness Adam can read my mind. His mind-reading talent really makes for a happy marriage.

Tonight the man whipped up a batch of vegan stuffed bell peppers. These babies were loaded with seasonings and spices. And unlike the usual stuffed veggie filling, there was no grain/carb component (rice, bulgur, etc.). Just veggies n' beans (thus leaving more room for dessert).

There is no under-estimating the vegan-licious-ness of this entree. It hits somewhere between "mind-blowing" and "epic" on the tasty-meter.

With that being said, I'm signing off for the night. Definitely need to catch up on some Grey's Anatomy via Hulu...while wearing sweatpants...and eating dessert. Sounds like a winning conclusion to a 6-day work-week to me.

Vegan Stuffed Bell Peppers

(adapted from a recipe in Veganomicon)

This dinner is definitely one of those "I-want-to-show-my-friends-how-awesome-vegan-food-really-is" type of recipes. It's company-worthy. And seriously vegan-licious.

Ingredients:

• 3 bell peppers, halved (with seeds and membrane removed)
• a dash of olive oil
• 1 large onion, finely chopped
• 1 cup of finely diced carrots
• 7 cloves of garlic, minced
• 2 dried bay leaves
• 2 tsp. dried oregano
• 1 tsp. dried basil
• 1/2 tsp. dried thyme
• 2 tsp. paprika
• 1 tsp. salt
• 2 cans (15 oz. each) diced tomatoes
• 1 can (15 oz.) black beans, rinsed and drained
• 1 cup frozen peas
• fresh parsley to taste

Directions:

1) Preheat the oven to 350 degrees and lightly coat a 9 x 13 pan with cooking spray. Bring a large pot of water to a boil.

2) Place the bell pepper halves in the boiling water and cover. Allow to boil for 5 minute; drain immediately and rinse them with cold water.

3) Meanwhile, heat the dash of olive oil in a pot over medium heat. Saute the onions and carrot for about 5 minutes; add the garlic and cook for an additional 5 minutes, or until nicely browned. Add the bay leaves, remaining herbs and spices, salt, tomatoes, beans, and peas. Cook for about 10 minutes until some of the liquid has reduced. Stir in parsley to taste.

4) Remove the bay leaves. Spoon about 1/3 to 1/2 cup of the mixture into each pepper half. Bake for about 25 minutes. You will have a large amount of leftover pepper filling. It's so delicious and stew-like, I recommend just serving it as a bowl of soup when you're hunting for leftovers the next day.

Sisterly Soup

There are certain things that you can only share with a sister.

For instance, only you and your sister know about that weird face your mom makes when you say something you shouldn't have in a room full of company.

And, in my case, only your sister knows what it's like to drive you and your first-ever date to your first-ever high school dance (9th grade band dance in 1997. My dress was seriously made of velvet.).

And when you get your wisdom teeth taken out, only your sister knows how ridiculously chipmunk-swollen your face looked. And she still made you a bowl full of pudding anyway.

Sometimes, when you're lucky, your older sister will even make dinner for you. Tonight was one of those nights.

My Hungry Spoon Sis cooked up a big pot of Minestrone Soup--fresh veggies, brown rice pasta (never tried it before; loved it!), and lots of beans. I must say, this lady knows her stuff when it comes to vegetarian cooking...and she's not even a vegetarian. Do you remember her Spinach and Artichoke Lasagna recipe? Need I say more?

This soup is super-light, super-healthy, and deliciously warm--just what you need on a cold winter night. I recommend serving it with a hearty chunk of homemade bread. And some good sisterly company on the side.

Winter Minestrone

(recipe from The Root Cellar by Andrea Chesman)

This soup is so rich in flavor, I couldn't believe when my sister said she made it only an hour before serving--it tasted as if she'd made it the night before (soups always seem better the next day). Don't forget to serve with hearty chunk o' bread.

Ingredients:

• 1 large onion, diced
• 1 celery root, peeled and diced
• 1 carrot, peeled and diced
• 5 cloves of garlic, minced
• 6 cups of veggie broth
• 28 oz. crushed tomatoes
• 3 cups chopped kale
• 1 can (15 oz.) white beans
• 1 tsp. dried rosemary
• 1 tsp. dried basil
• 1 cup pasta
• salt n' pepper to taste

Directions:

1) Heat a dash of olive oil in a soup pot over medium heat. Add the onion, celery root, carrot, and garlic, and cook until just tender--about 4 - 5 minutes. Add broth, tomatoes, kale, beans, rosemary, and basil. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.

2) Return soup to a boil, add pasta, and cook until pasta is cooked--about 10 minutes. Reduce heat, season with salt and pepper.

The Savory-to-Sweet Switch

Converting a savory food to a sweeter variation is something my brain has a hard time with.

For example, onions have no place in a dessert.

Marshmallows do not belong in a dinner salad.

And for heavens' sake, please keep the chocolate off my pizza.

For these reasons, among many others, I was skeptical of dessert hummus. You want me to add sugar to my....beans?

Friends, after making a batch of dessert hummus earlier this week, I now recognize myself as its #1 fan. Seriously. I gobbled up a bowl-ful of this sweet, beany dip with a sliced apple and a bowl of banana soft serve for my Thursday night dinner. It was truly like eating dessert for dinner.

The creator of dessert hummus--Evan Thomas--suggests using it as a dip for graham crackers, fruit, animal crackers, or a sandwich spread.

Or, you can simply eat it by the spoon-ful (which I may or may not have been doing at my desk at work this week. What can I say? This girl needs bean-powered fuel to get through the day).

I'm now a savory-to-sweet believer. Just don't ask me to pour hot fudge on my garlic bread.

Cinnamon Dessert Hummus

(recipe adapted from The Wannabe Chef)

The original recipe calls for 1/4 cup pure maple syrup. I eliminated most of this because, well, I did make my dessert hummus for dinner. But by all means, if you don't mind the sweetness and you're looking for a truly desssert-y dip, go all out with the maple syrup!

Ingredients:

• 2 cups butter beans
• 1/4 cup almond butter
• 2 TBSP brown sugar
• a drizzle of pure maple syrup (the recipe called for 1/4 cup, but I used far less)
• 1 - 1/4 tsp. cinnamon
• For dipping: apple slices, banana soft serve, graham crackers, and a big ol' hungry spoon

Directions:

Process ingredients in a food processor until desired taste and consistency have been reached. Go crazy with your dipping items :)

Mexican Lasagna

I think it's humanly impossible to leave your parents' house without food. Sometimes I feel like my mom is literally throwing it at me as I walk out the door.

"Wait! Take one more slice of pie!"

"There's so much garlic bread! We'll never finish it alone."

"Let me package up some Greek salad for you. You did like it, didn't you? THEN TAKE SOME!"

And while I once thought it was just one of my mom's idiosyncrasies, I've found that Adam's mom is in on this game, too. So much so that his parents actually purchased a cooler for us to haul food in when we come to visit (including homemade eggnog during the holidays).

These people mean business.

And let's be clear about something: I'm not even close to complaining about it. I love it. I look forward to it. And I take full advantage of it :)

This week I benefited from the Parent-Child-Food-Gifting Phenomenon in the form of Mexican Lasagna. This deliciously loaded casserole is exactly what you might expect:

• Tortilla shells in place of noodles.
• Salsa instead of tomato sauce.
• Beans n' veggies substitute for meat.
• Cheddar replaces Mozzarella.

My mom sent me home with a hefty Tupperware-full after Sunday's family lunch, and we'll be enjoying it for at least two dinners this week.

So, although Adam and I clearly aren't starving (um, chocolate- peanut butter cupcakes anyone?), I'm more than happy to let our parents keep pretending we are.

Mexican Lasagna

(From the Hungry Spoon Mama...who credits this recipe with Diane T. of our local newspaper)

For all my vegan buddies out there, you can easily vegan-ize this hearty casserole by substituting the cheese with Garlicky White Bean Dip. Another tasty alteration would be to replace the burrito-size tortilla shells with crumbled tortilla chips.

Ingredients:

• 2 tsp. canola oil
• 2 large onions, diced
• 2 bell peppers, diced
• 3 cloves garlic, minced
• 1 tsp. dried oregano
• 1 tsp. cumin
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz.) black beans, rinsed and drained
• 1 can (15 oz.) kidney beans, rinsed and drained
• 1 can (15 oz.) refried beans
• 6 burrito-size tortilla shells
• about 2 cups shredded sharp Cheddar cheese
• fresh cilantro and salsa

Directions:

1) Heat a large skillet over medium high heat; add oil and saute onions, bell peppers, garlic, oregano, and cumin for about 3 minutes. Add tomatoes and simmer for 10 minutes. Set aside.

2) Divide the tomato mixture evenly between 3 bowls. Add a can of beans to each bowl and mix well. In the bottom of a 13 x 9 inch pan, spread one of of the bean mixtures. Top with 2 tortillas and 1/3 of the cheese. Add another bowl of bean mixture on top, 2 tortilla shells, and another 1/3 of the cheese. Complete layers with remaining beans, tortillas and cheese.

3) Cover with foil and bake at 375 for 30 - 35 minutes, or until heated through and cheese is melted.

Quesadilla Surprise

I've found that many recipes can be vegan-ized and taste just as good (if not far better) than their dairy-filled counterparts.

Who needs eggs in a peanut butter filled chocolate cookie?

And meatballs have a lovely vegan twin called Bean Balls.

I've even been known to vegan-ize Southern favorites like seasoned collard greens.

However, when it came to quesadillas, I felt certain I would never taste a vegan version I liked as well as its cheesy twin. Let's face it: quesadillas were designed for cheese-lovers. That gooey cheddar, sandwiched between two halves of a tortilla shell, is the hallmark of the dish.

Then Sunday, January 16, 2011 came into my life. The day brought a garlicky, cheese-less, roasted corn quesadilla, and it laughed in my fearful face.

I know, I know: A bit melodramatic. Truthfully, Adam was feeling creative in the kitchen and he wanted to surprise me with Sunday dinner...using only ingredients we had on hand (and needed to use up). The result was Garlicky White Bean and Roasted Corn Quesadillas.

Thus, this week I've become a believer in not just cupcakes, but also in cheese-less Mexican food.

Don't get any ideas though. I don't intend to pass up the queso next time we head to Black Bear for dinner.

Garlicky White Bean and Roasted Corn Quesadillas

(an Adam original)

The deliciously flavorful white bean dip serves as a binding agent and cheese stand-in for this vegan take on a Mexican favorite. You may never go back to the dairy-filled version again.

Ingredients:

• a dash of olive oil
• 1 cup frozen corn kernels
• 1 large onion, diced
• Roma tomatoes, diced
• 1 recipe for Garlic & Pine Nut Bean Dip (except we didn't have fresh parsley or pine nuts, so we just left 'em out!)
• Tortilla shells
• Fresh spinach, salsa, and diced avocado for topping

Directions:

1) Heat a dash of olive oil in a skillet over medium heat. Add corn and cook until lightly browned, about 5 - 10 minutes. Add onion and cook until softened.

2) To prepare quesadillas, generously spread tortilla shell with bean dip. Top one half of the shell with the roasted corn mixture and diced tomatoes. Fold in half. Heat a little olive oil in the same skillet, and cook quesadilla on one side until golden brown (about 3-4 minutes). Flip and cook until other side is lightly browned. Serve with chopped spinach, avocado, and salsa.

Quinoa Burgers

Quinoa + Garlicky White Bean Dip = Extraordinary Veggie Burger Awesomeness...times ten.

I kind of went over the top with that one, didn't I?

These little patties just blew my mind though. I loved the surprising addition of quinoa, which kicked up the protein content supremely. And using Garlicky White Bean Dip as a binding agent? Pure brilliance, I tell you.

Tonight, we devoured these patties burger-style: loaded up with all the fixins' on a whole wheat sandwich thin (don't forget the avocado slices). And to top off the vegan-licious-ness of this dish, we used leftover Garlicky White Bean Dip as a spread for the buns. Tomorrow, these babies will transform into a crumbly mix-in for my lunch salad.

And yes, I'm one of those people whose office perpetually smells like garlic. I practically wear the stuff as perfume.

These burgers are dairy-free and vegan-happy, but if you're craving some cheesy goodness, a slice of white sharp cheddar melted on top would suit just fine.

(Psssst...If you're looking for more meat-less burger ideas, check out my Greek White Bean Burgers or Vegan Veggie Burgers).

Quinoa Vegan Burgers
(adapted from this recipe from the Savvy Vegetarian; makes about 6 patties)

These burgers are "soft" in nature, meaning they don't form a firm patty as you may be used to with other veggie burgers. Feel free to up the "filler" content (e.g., whole wheat flour perhaps) to make a firmer patty.

Ingredients:

• 2 cups cooked quinoa (we used red quinoa)
• 1/2 - 3/4 cup Garlicky White Bean and Pine Nut Spread (or about 1/2 cup of your favorite hummus)
• 1 TBSP tomato paste
• 2 TBSP ground flaxseed
• 1 TBSP soy sauce
• 1 tsp. garlic powder
• 1 tsp. dried basil
• 1 tsp. ground coriander
• 1/2 tsp. cumin
• 1/2 tsp. paprika
• 1/2 tsp. dried thyme
• Optional: a dash of whole wheat flour to bind/firm the mixture
• Burger fixins' (tomato, spinach leaves, avocado slices, pickle, and extra white bean dip)

Directions:

1) Super Easy! Combine all ingredients in a large bowl and mash/mix until thoroughly combined and you are able to form patties. Refrigerate for about 1 hour (if you have time. I didn't, so I skipped this step)

2) Form into 6 patties. Heat a dash of olive oil in a skillet over medium heat. Cook patties for about 3 - 4 minutes on each side, or until lightly browned. Serve with your burger fixins' or over a spinach salad.

Toasty Warm Dinner for a Cold Day

When the outside temperature doesn't break 17 degrees, you know you're better off inside...with a big ol' pot of chili. Which is exactly how my evening began.

But first, I'm happy to report that we're back in the hot water business at the Hungry Spoon household. The hot water heater installation was a success, so I can now resume a regular shower schedule. I'm sure everyone around me is just as happy as I am about this.

As a result of hanging out with the plumber all day, Adam was thankfully home to whip up a batch of Thai Coconut Curry Chili. It was teasing me with its delicious spiced curry aroma when I walked in the front door from work.

This Thai Chili recipe, featured in the most recent issue of Clean Eating Magazine, barely resembles the traditional chili you're accustomed to. This baby is loaded with sweet potatoes, bulgur, coconut milk, and curry powder, among other tasty ingredients. And although I don't like hot n' spicy foods, this recipe could easily be made hot n' spicy to your liking.

Now that my belly is full o' chili, I'm off to bake some Outrageous Brownies for a few holiday packages that need be mailed tomorrow. Is anyone else's stand mixer begging for mercy from all of the holiday baking?

Do you have a favorite chili variation?

Thai Coconut Curry Chili

(adapted from a recipe in Clean Eating Magazine)

The coconut milk adds a welcome creaminess to this curried chili recipe. As with most soups, the fantastic flavor in this recipe will certainly only improve with time, so this would a great recipe to make the day before serving.

Ingredients:

• 2 tsp. curry powder
• 1 tsp. ground cumin
• 4 cups low-sodium veggie broth
• 1/2 cup uncooked bulgur
• 1 cups of cubed, uncooked sweet potato
• 1 large green bell pepper, chopped
• 1 small onion, diced
• 4 cloves of garlic, minced
• 2 cans (15 oz. each) kidney beans, rinsed and drained
• 1/2 cup light coconut milk
• 2 cans (15 oz. each) diced tomatoes, drained
• Ground black pepper to taste

Directions:

1) In a large soup pot, combine the spices, broth, bulgur, sweet potato, bell pepper, onion, and garlic. Set on high heat and bring the mixture to a boil. Cover, reduce heat to medium-low and cook for 10 minutes.

2) Add beans, coconut milk, and tomatoes to the pot. Stir and cook uncovered until the chili is thick and the bulgur is tender, about 10 - 15 minutes. Add ground black pepper to taste. (We found that the chili thickened even further after allowing it to sit, removed from the heat for about 10 minutes).

Dough-Wrapped Goodness

Wrap something up in a flaky, homemade dough, and I'm bound to eat it.

My mom used to make fried pies when I was growing up--a dessert that hails straight from the hills of Appalachia. She would wrap simple pastry around a filling of applesauce and apple butter, and brown those little pies in a skillet. Holy deliciousness, were they ever good!

Whether it's pie, calzones, or a round of brie en croute, dough-wrapped food is just plain tasty, isn't it?

Tonight I tried my hand at a pastry-wrapped pocket that's new to me: empanadas. I first spied a recipe for Sweet Potato & Black Bean Empanadas in this month's issue of Cooking Light. Since I'm already a fanatic about the sweet potato and black bean combo (remember this summer's pocket recipe?), I knew that encasing these guys together in a tender, flaky dough would surely make my taste buds sing with glory.

And sing they did!

While the filling in tonight's recipe is dairy free, I'm already dreaming about how some sharp cheddar cheese could vamp these little pockets to the next level.

What's your favorite way to fill a pocket o' pastry?

Sweet Potato and Black Bean Empanadas

(recipe adapted from a Cooking Light magazine recipe)

I ate (and loved!) my empanada plain, Adam enjoyed his with a little salsa and sour cream on the side. As noted above, I imagine some grated sharp cheddar cheese would be a wonderful addition to the filling.

Ingredients:

• 2 cups all-purpose flour (I used 1 cup all-purpose and 1 cup whole wheat)
• 3/4 tsp. salt
• 1/3 cup oil
• 1/4 cold water
• 1 TBSP vinegar
• 1 large egg
• dash of olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tsp. cumin
• generous sprinkling of black pepper
• salt to taste
• 1 cup cooked, mashed sweet potatoes
• 1 can (15 oz.) of black beans, rinsed and drained
• 1/4 cup fresh cilantro, chopped
• 1 tsp. chili powder
• Optional: 1 finely chopped poblano chili (we did not use this because I don't like hot chilis, but if you do like hot food, by all means go wild!)

Directions:

1) Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray and set aside.

2) Heat a drizzle of olive oil in a skillet over medium heat. Add onion and saute for about 3 minutes. Add garlic, cumin, salt, pepper, and chili powder and saute for another 2 minutes. Remove from heat. Combine sweet potatoes, black beans, onion mixture, and cilantro in a large bowl.

3) To prepare dough: Combine dry ingredients in a bowl. In separate, small bowl, whisk together oil, water, vinegar, and egg. Gradually add oil mixture to flour mixture, stirring until just moist. Knead lightly until smooth. Divide into 8 balls.

4) To prepare empanadas: Use a rolling pin to roll one of the balls of dough on a lightly floured surface (roll into a 5 inch circle). Place about 3 TBSP of the sweet potato mixture on the dough circle. Fold dough over the filling, and use a fork to seal the edges (optional, you can lightly moisten the edges of the dough with egg white to seal them together before using the fork). Cut three diagonal slits across the top of each empanada.

5) Bake empanadas at 400 degrees for about 16 minutes, or until lightly browned.

Vegan Bean Burgers

In the world of vegetarian sandwiches, bean burgers are a classic.

Supremely healthy, loaded with flavor, and begging to be loaded with toppings--who needs a meat-burger when you've got beans on your side?

Tonight's vegan bean burger is a Moosewood favorite in our house, seasoned with chili powder, cumin, and soy sauce. Bonus: instead of using bread crumbs as a thickener, the recipe calls for oats! I prepared 6 of these hearty patties last night, with the intent of crumbling one over my lunch salad each day this week. What did I do with the extra one?

Enjoyed it burger-style for dinner, of course!

I kept up tonight's vegan theme by going cheese-less and topping my burger with tomatoes, spinach, avocado, mustard, and ketchup. (As a side note, if you don't mind the whole cheese factor, try my Greek White Bean Burgers...they've got feta stirred right into the mix!).

Enough bean-talk--let's get eating.

Vegan Bean Burgers

(recipe from the Moosewood Restaurant's Low-Fat Favorites)

I discovered this well-seasoned bean burger recipe a few years ago, and it's been one of my go-to classics ever since. Super simple, lots of fiber, and delightfully delicious!

Ingredients:

• 1 cup chopped onions
• 4 cloves garlic, minced
• a dash of olive oil
• 1 large carrot, grated
• 1 - 1/2 teaspoons chili powder
• 1 tsp. cumin
• Two 15 oz. cans of kidney beans, rinsed and drained
• 2 TBSP dijon mustard
• 2 TBSP soy sauce
• 2 TBSP ketchup
• 1 - 1/2 cups rolled oats
• ground black pepper to taste
• Burger fixins' : tomato, spinach or lettuce, avocado, pickle

Directions:

1) Heat a little olive oil in a skillet over medium heat. Add onion and garlic and saute until softened, about 4-5 minutes. Add carrots, chili powder, and cumin, and cook for an additional 3- 4 minutes.

2) In a large bowl, mash the beans. Add the mustard, soy sauce, ketchup, and sauteed veggies. Mix in the oats, and season with pepper.

3) Form the bean mixture into 6 - 8 patties. Heat a little olive oil in the skillet over medium heat, and cook the patties for about 4 - 5 minutes on each side, or until lightly browned.

4) To serve: Enjoy burger-style with all your favorite toppings. Or, crumble over a salad of spinach, avocado, tomato, toasted pine nuts, and your favorite dressing.

Happy 100th

Tonight and tomorrow will be devoted to baking and cooking for the T-Day feast at my parent's house on Thursday. I can't bear to photograph the superb Chocolate-Pecan Pie by my pathetic night-time kitchen lighting (it just doesn't do it justice), so your pie recipe will have to wait 'til morning.

Instead, today's post (written in between rolling pie crust and chopping sweet potatoes), will highlight my favorite Hungry Spoon recipes. Why, you ask, am I copping out on the biggest food week of the year? Because, friends, today marks my 100th post.

How do I feel about hitting the hot 100? This about sums it up:

If you need five more recipes to make before 2010 ends, please add these to your list.

1) Bulgur-Apple-Almond Salad: Super simple, lots of crunch, awesomely healthy (pictured above). Undoubtedly this is my favorite bulgur recipe--it was also my first post :)

2) Peanut Butter Blondies with Milk Chocolate Frosting: Anything that comes from Joy the Baker is a winner. Joy literally made me a winner when I entered these puppies in our county fair. (The county fair? I know, totally dorky. But don't expect me to be sewing a quilt anytime soon.).

3) Garlic & Pine Nut Bean Dip with Homemade Flat Bread: Oh goodness. I initially made the flatbread for a burrito recipe. When we discovered how magnificent it was all on its lonesome, the burrito recipe was scrapped and Garlic & Pine Nut Bean dip was born. Make it. Eat it. Love it.

4) Barbeque Tempeh Sloppy Joe Sandwiches: It's no secret that hearty, sloppy fork n' knife vege-head sandwiches top my list of favorite entrees. Within the category of favorite entree sandwiches, the Tempeh Sloppy Joe wins first place, hands down.

5) Pumpkin Cookies: As noted in the post, my family was on the brink of a collective food coma after eating these. What can I say? I have a shameless, unbridled enthusiasm for pumpkin cookies.

Thank you, Thank you, Thank you, dear readers! I love sharing recipes with you, and I'm truly grateful for each visit you make to the Hungry Spoon kitchen.

Thinking Outside the Butternut Box

I lucked into another butternut squash (three cheers for neighbors with successful gardens!), and subsequently was left with a major decision: What B-Nut recipe do I try next?

Overwhelmed with options ranging from savory soups to sweet pies, I finally settled on the next squash-a-licious recipe to grace the Hungry Spoon kitchen: Southwestern Stuffed Squash, courtesy of Erin at The Healthy Apron.

Although Erin's recipe calls for Acorn Squash, I've made some adaptations (through trial and definitely error!) to make it work with the good ol 'butternut.

I love this recipe, first and foremost, because it's original and unique...at least in the squash department. I typically associate squash recipes with seasonings like sage, thyme, and savory, or sweet potato seasonings like cinnamon, brown sugar, and nutmeg. As a result, my squash recipes often remind me of Thanksgiving. This isn't necessarily a bad thing (case in point: amazing risotto), but sometimes I want my squash sans Turkey-Day recollections. This recipe fits the bill-- a Southwestern flare with beans, cumin, a hint of chili powder. Love it!

Bonus: Not only does this recipe get you out of the traditional butternut box, but the ingredient list is short, and you most likely already have the them stocked in your kitchen. Shorter grocery list? I'm in!

Whatever your butternut craving is, be sure to indulge while you can...'tis the season for squash-a-licious treats. If you're feeling adventurous, push the sage and thyme to the back of the spice rack today--let's think outside the butternut box.

Southwestern Stuffed Butternut Squash

(adapted from Erin's recipe at The Healthy Apron)

*Erin's recipe actually calls for acorn squash, which is much easier and appropriate for stuffing. However, it worked fine with butternut with some modifications :)

Take advantage of squash season! This recipe offers a great recipe using pantry and fridge staples, and it serves two perfectly. Complete the meal with a side salad and homemade cornbread.

Ingredients:

• 2 butternut squash
• a little butter (or Smart Balance)
• water
• 1 small onion, sliced
• 1 tsp. cumin
• 1 tsp. chili powder
• Salt and pepper to taste
• 1 can (15 oz.) black beans, rinsed and drained
• 1/2 cup refried beans
• 1/2 cup salsa
• 1/2 cup shredded sharp Cheddar cheese
• Guacamole/avocado and diced tomatoes for topping

Directions:

1) Preheat oven to 3500 degrees. Cut squash in half, lengthwise, and scoop out the seeds. Lightly brush the tops of each squash half with butter or Smart Balance. Prepare your baking dish by pouring just a little water in the bottom of the dish--about 1/2 cup of water. Place the squash in the dish, butter side up, and cover with aluminum foil. Bake for 40 - 60 minutes (the time varies vastly depending on your squash. Check at 40 - 45 minutes to see if the squash is tender. You should be able to pierce it with a fork). When squash is just tender, remove from oven and set aside.

2) Meanwhile, heat a drizzle of olive oil in a skillet over medium heat. Add onion and cook until softened and lightly browned, about 5 - 7 minutes. During the last minute of cooking add cumin, chili powder, salt, and pepper to onion.

3) Combine onion with remaining ingredients to complete the stuffing mixture.

4) Now it's time to stuff your squash! You can simply stuff the small squash cavity with the stuffing, and serve the leftover filling on the side. Or, you can scoop out some of the squash to provide more cavity/space to put your stuffing (we scooped out some of the squash for more stuffing space--we also stirred some of the scooped-out squash into the stuffing mixture).

5) Once your squash is stuffed, sprinkle the top with additional cheese, if desired. Return squash to the oven and bake for an additional 10 minutes, or until heated through. Serve squash with guacamole/avocado, chopped tomatoes, and any extra stuffing mix on the side.