Easy recipe: Grilled refried bean sandwich

Back when I was vegetarian instead of vegan, I used to love grilled cheese sandwiches. The oily crunchiness of the fried bread and the gooey cheese just provide so much satisfaction. I liked dipping my grilled cheese in ketchup, with the contrast of the hot salty sandwich and the cool sweet ketchup. There's a grilled cheese sandwich restaurant near my new place. That's right -- a restaurant that sells only grilled cheese sandwiches. I would say that it's cruelly taunting me, except that I know a secret. Shhhh, come close and I'll whisper it to you: you can make a grilled anything sandwich. It doesn't need to be cheese. There are plenty of other things that taste just as amazing in a grilled sandwich. And plenty of other things that don't. Trust me, I've done a lot of grilled sandwich experimenting. So far, I've hit on three different grilled sandwiches that I keep coming back to. (1) Avocado, (2) peanut butter, and (3) refried beans. The last one on that list is the one I want to tell you about today.

Grilled refried bean sandwiches are every bit as good, in my opinion, as grilled cheese sandwiches. They satisfy all the same needs, emotional, nutritional, and spiritual. They feature oily crunchy bread, soft satisfying insides, and are very dipable in ketchup. They would be served in every diner worth mentioning if we lived in a world where every diner was vegan.

Recipe: Grilled refried bean sandwich
Yields 1 sandwich -- multiply recipe as needed

 2 slices of bread
1/4 cup refried beans (homemade or from a can)
1 tbs salsa
1/2 tbs margarine or butter
1/2 tbs vegenaise or mayonaise (optional)

1. Butter one side of both slices of bread.

2. On the unbuttered side of one of the slices of bread, spread the mayonaise (if using). On top of this, spread the refried beans. Finally, spread the salsa on top of the beans.

3. Close the sandwich such that both buttered sides of the bread are facing outwards.

4. Fry the sandwich lightly, about 3 minutes on each side or until golden brown.

5. Enjoy served with ketchup or more salsa as well as a side of pickles!
 

Recipe: Black bean and sweet potato tacos

I love the combination of black beans and sweet potatoes. I think their textures go great together. I made some black bean and sweet potato tacos that were really delicious and satisfyingly filling. I've been meaning to share this recipe for a while. This would be a great dish for a party or for picky eaters because everyone can just put whatever they like in their tortilla. Feel free to mix up the toppings however you like. I always have the problem that I put way too much stuff in my tortilla and then I make a mess. A delicious mess that I don't regret one bit.

As you can see, this tortilla is never going to close! I got over-excited about the toppings.

Me, excited to eat a taco.

Recipe: 

About 6-8 tacos

-Two medium-sized sweet potatoes

-1 can of black beans, drained

-1 large onion, chopped

-2 cloves garlic

-2 tbs vegetable oil

-1 tbs chili powder

-1/4 tsp crushed red pepper flakes

-1/4 tsp dried oregano

-1/4 tsp paprika

-1-1/2 tsp cumin

-1 tsp sea salt

-1 tsp black pepper

-2 avocados

-1/4 cup fresh lime juice

-8 flour or corn tortillas

-Toppings: salsa, diced tomatoes, shredded lettuce, diced sweet peppers, shredded cheese, sour cream, hot sauce, etc.

1. Wash and peel the sweet potatoes. Boil them until they are soft, about 10-15 minutes. Drain and mash the potatoes with a potato masher until smooth, although a few chunks can remain.

2. Heat the olive oil and add the chopped onion. Saute for 5 minutes. Add 1 clove of garlic, minced, along with the seasonings. Saute on low heat until the onion is translucent. Mix in the black beans with 1/4 cup of water. Continue to cook until the liquid is absorbed. Transfer the bean mixture to a bowl and mash with a potato masher until the bean mixture sticks to itself.

3. To prepare guacamole, cut the avocados in half and remove the pits. Scoop out the flesh into a bowl. Add 1 clove of grated garlic and the lime juice. Mash and mix the ingredients together with a fork, leaving a few chunks of avocado. Add salt to taste. 

4. Heat the tortillas briefly in the oven, if desired. To prepare the tacos, spread a layer of sweet potato, a layer of black bean mixture, and a layer of guacamole down the centre of the tortilla. On top of these, add any additional toppings, as desired. Fold or roll the tortilla and eat!

Variations in Mint, Part 1: Mint, lentil, and quinoa salad

Today was the first day in Montreal that actually feels warm, and it was a beautiful thing after the unusually long winter we've had. It was the first day since last summer that the weather forecast included the UV index! The sun was out today, the birds were singing, and people were out and about in t-shirts. It's starting to feel like summer may even arrive one day. I was feeling in a summer mood, and nothing says summer like fresh herbs. I picked up a large bundle of mint at the grocery store early this afternoon and by the early evening I had already used it up. It went into two different recipes. The first was a mint, lentil, and quinoa salad, and the second (which will be described in the next post) was mint iced-tea. Both taste like the summer we're all yearning for in Montreal!

I made this mint, lentil, and quinoa salad this evening before I went for a run and I let it marinate while I was running. By the time I'd gotten back and had stretched, the flavours had all mixed and melded together quite well. I have no doubt that this salad will be even better tomorrow. Feel free to mix up the vegetables to your taste. I think it would be good with a diced yellow or orange bell pepper. It could even be good with chopped fruit mixed in, maybe orange or honeydew melon. I made this salad with a bulgar-quinoa mix that I found at my local grocery store, but it would be just as delicious with regular quinoa. All of the volumes are approximate and depend on your personal preferences.

This is the quinoa-bulgar mix I used and it turned out great. Feel free to substitute regular quinoa.

Here's to the summer -- I sure hope it comes quickly!


Recipe: Mint, lentil, and quinoa salad
3 meal-sized servings or 6 side dish servings

Ingredients:

Salad
-1 cup diced tomatoes
-1 cup diced cucumber
-1 cup chopped mint (loosely packed)
-1-1/2 cups cooked lentils (dried or canned)
-2 cups cooked quinoa or quinoa/barley mix

Dressing
-1/4 cup olive oil
-2 limes worth of lime juice
-1 tbs dijon mustard
-3 tbs white sugar
-1 small clove of garlic
-salt and pepper to taste

1. Mix together all the salad ingredients. You may wish to wait until the quinoa has cooled somewhat so that it doesn't wilt the mint.

2. Mix together the dressing ingredients, then dress the salad.

3. Enjoy as is, over a bed of lettuce, or with some crusty bread.