Tag Archives: soy beans

Golden Beets with Beans & Greens

Beets are in the Amaranth family and related to swiss chard, spinach, and sugar beets. The red ones are fun if you want to make Klingon Gagh or a stew but overall the golden variety is a lot easier to work with because you don’t have to worry about beet juice staining everything. I love buying beets because I feel like I am really getting my money’s worth since I can often stretch a bunch over several meals. The beet greens are the added bonus. They are easy enough to cook with a little garlic and olive oil but I was inspired by a post on the ppk to use oranges and sesame oil as well. I wanted to make something very healthy and filling so I added some quinoa, edamame, and peanuts. It was terrific and quick!

Golden Beets with Beans & Greens

preheat oven to 400F

bunch of beets, cleaned and greens separated, hard parts discarded.
peanut oil
1 onion cut in half moons
4 cloves garlic
1 cup edamame
1 cup quinoa
1/2 cup fresh orange juice
1 & 1/2 cups water
1 teaspoon sesame oil
2 teaspoons soy sauce
handful of peanuts
dash of dried red chilies

Cut the beets in half. Place 2 halves on a piece of foil and drizzle on peanut oil, wrap up, and bake in the over 45 minutes to an hour.

Meanwhile saute the onions in oil for a couple minutes, add the garlic and the chopped beet greens and cook about 30 seconds. Add the quinoa and cook for another minute or 2. Add the edamame, the OJ and the water. Cover, and cook about 20 minutes until the quinoa is done. In the meantime toast the peanuts with the chile peppers on the stove in a small pan until slightly brown. When the beets are done, chop one and add it to the quinoa pot. Slice the rest into half moons and arrange them on the bottom of the bowl. Add the sesame oil and soy sauce, adjust seasoning if necessary and scoop a serving on top of the plated beets. Top with peanuts and green onions. Enjoy!


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VeganMoFo- Sweet Potato Quesadillas

I saw a bumper sticker this morning that said “Rock out with your Guac out!” and I laughed because it reminded me of the wonderful dinner that I had last night.

I was starving when I got home and wanted to make dinner as quickly as possible. Luckily I had a sweet potato that was already baked in the fridge and some avocados that were sitting in the window and finally perfectly ripe.

I sauteed some sweet peppers, a jalapeno, and a lot of garlic on the stove while I made some guacamole to tide me over. Then I added black soy beans, chopped swiss chard and frozen corn and cooked for another 3 minutes. Then I added the mashed sweet potato, salt, pepper, and lime and I would have added cilantro and olives but I didn’t have any! That really shows how desperate my need is to go shopping.

Then I wiped out the pan, rubbed a tortialla with oil and put in a quarter of the mixture, shaped into a half moon and then fried while I formed the next one. They both fit into the pan and took just a couple minutes to get crispy on each side while I cleaned up the area. I can’t even explain how tasty these were. I liked them much better than the cheese ones that I used to make back in my college days. The whole process took about 15 minutes, used one pan, and was relatively healthy (Swiss Chard!) and super tasty. The leftovers were formed into a burrito and eaten cold by yours truly seconds ago for a very delectable lunch.

I assumed that “Quesadillas” meant something cheesy so I looked it up in Wikipedia. I found that

The word comes from Spanish, and literally means “little cheesy thing” (from queso, or “cheese”, + ada, an adjectival suffix, + illa, a diminutive suffix).

I looked up sweet potato thinking I could make a cool new Spanish vegan word and found it translates like this

sweet potato~ potato sustantivo
boniato m, batata f, camote m (Andes, Méx);

So I am at a loss for what to call it. Batatadilla? Pequeño Potato Sustantivo? If any of you speak any Spanish and have any ideas please post them!