My sweet celiac and youngest, Izzy

Wednesday, April 27, 2011

My sister's AWESOME "Meatless Monday" go-to recipe - Black Beans and Rice

I tbsp olive oil
1/2 cup chopped onion
1/2 cup chopped red or orange bell pepper
3 garlic cloves, minced
1/2 cup water
1 tsp chili powder
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp ground coriander
1/4 tsp ground red pepper
1 (15 oz) can black beans, rinsed and drained
1 cup hot cooked rice
1/4 cup shredded cheddar cheese
Heat oil in med saucepan over medium heat.  Add onion and bell pepper; cook 5 mins or until tender.  Add garlic; cook 1 min.  Add water and next 7 ingredients; bring to a boil.  Cover, reduce heat, and simmer 10 mins or until heated through.  Top rice with beans.  Sprinkle with cheese.
I usually omit the red pepper...and then sprinkle it directly on top of my dish...but it’s not overly spicy mixed in.
**I made this last week and it was so good!  I added some lime juice and cilantro to this as well and substituted the water for chicken strock because I was making grilled chicken with it. Her recipe is perfect the way it is but for a variation you can use any of my tips for a change.**


  1. I thought of your little one the other day. I have a recipe for her. These cookies are GF, raw and vegan. Really the are more like icecream sandwiches. We keep them in the freezer or fridge and eat them cool. The kids love them.

    (I broke up with Facebook :)so feel free to email if you have any questions.

    Hope you enjoy!

    > Ginger Cookies with Coconut Orange Creme Frosting
    > Makes 8 Sandwiches: Prep time 20minutes
    > To Make The Ginger Cookies
    > ● 1 ¾ cup raw, unsprayed almonds
    > ● ½ tsp sea salt
    > ● 1 tsp vietnamese cinnamon
    > ● ⅛ tsp mace
    > ● ⅛ tsp fresh ground clove
    > ● 2 Tbsp fresh grated ginger
    > ● 1 tsp pure vanilla bean powder
    > ● 1 cup soft medjool dates, pitted
    > Directions:
    > Add to the food processor the nuts, salt, spices, ginger, and half of the dates.
    > Process all ingredients until mixture starts to rise to the sides of the
    > processor bowl. Stop the machine and mix with a spatula or spoon.
    > Repeat a few times until nuts are well broken down. Add remaining dates and
    > continue processing until mixture is consistent.
    > What you will have is a cookie “dough” that holds together well and can be
    > broken apart with gentle pressure. The cookie dough shouldn& rsquo;t be too
    > sticky.
    > Before rolling out the cookies, sprinkle some cinnamon on the cutting board.
    > Using a rolling pin, roll out cookie dough into an even layer, about ⅛ inch
    > thick.
    > Using a 3-inch diameter round cookie cutter cut out the cookies.
    > You will have 16 cookies or 8 sandwiches
    > Freeze cookies for several hours before filling with coconut creme frosting.
    > To Make The Coconut Orange Creme Frosting
    > ● 1 cup coconutbutter (brand I use is Artisana)
    > ● ½ cup raw honey, agave nectar, or maple syrup
    > ● zest of one organic orange
    > ● 1 tsp pure vanilla bean powder
    > ● ⅛ tsp sea salt
    > ● 1-2 Tbsp nut milk- as needed to adjust consistency
    > Directions:
    > Place all ingredients in food processor and process for 60-90 seconds until
    > smooth and creamy.
    > To Assemble The Cookies.
    > Take 1 Tbsp of coconut orange creme frosting and plop on top of one side of
    > cookie.
    > Take another cookie and place it on top of frosting- apply gentle pressure to
    > form a sandwich.
    > Repeat until you have 8 cookie sandwiches. Store sandwiches in the freezer or
    > refrigerator.

  2. I will make these for sure, they look so yummy! Thank you so much for sending me this recipe! Can't wait to try it!
    As far as FB goes, I totally understand! Just on there to keep in touch with those so far away right now and keep an eye on the kiddos:)