The old vegan cornbread recipe:
Preheat oven to 350. These muffins, or cornbread, need to go in a hot oven as soon as they're mixed.
* 1.5 cups yellow cornmeal
* 1/2 cup flour
* 1/2 cup sugar
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1.5 cups soy milk
* 1 tablespoon apple cider vinegar
* 1/4 cup vegetable oil
* 1/4 teaspoon salt
Mix dry ingredients. In separate bowl, mix wet ingredients. Pour liquid into dry, mix until just combined. Bake 30-40 minutes. Note: You may not need quite that much oil.
Now, using this recipe from the Food Network as a base, I am going to attempt refried black beans.
Ingredients
* 1 cup dried pinto beans, soaked overnight in a large bowl with water to cover by 2-inches, and drained
* 1 bay leaf
* 1/2 cup bacon drippings or lard
* 1 cup chopped yellow onions
* 1 tablespoon minced garlic
* 1 tablespoon minced, seeded jalapeno
* 1 tablespoon chili powder
* 1 teaspoon ground cumin
* 1/2 teaspoon salt
* Pinch cayenne
* 1/2 teaspoon chopped oregano
* 1/2 cup grated queso blanco
* 1/4 cup minced fresh cilantro, garnish
Directions
In a medium, heavy pot, combine the beans, bay leaf, and enough water to cover by 1 to 2 inches. Bring to a boil. Lower the heat and simmer uncovered, stirring occasionally, until the beans are very tender, 1 1/2 to 2 hours, adding more water as necessary to keep covered. When the beans are soft, mash in the pot with a potato masher or the back of heavy wooden spoon. Remove from the heat.
In a large, heavy skillet, heat the bacon fat over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic, jalapeno, chili powder, cumin, salt, and cayenne, and cook, stirring, until fragrant, 45 seconds to 1 minute. Add the beans and any cooking liquid from the pot, and the oregano, and stir to combine. Cook, stirring with a heavy wooden spoon, until the mixture forms a thick paste, 5 to 10 minutes, adding water 1 tablespoon at a time to keep from getting dry.
Remove from the heat and transfer to a decorative bowl. Sprinkle with the cheese and cilantro, and serve.
My version:
I started with the old Le Creuset skillet. Out of habit, I slapped a couple tablespoons of butter into it, forgetting I wanted them to be vegan. The beans. So I quickly switched to extra virgin olive oil. I didn't measure anything, perhaps 'cause I'm brave, also because I'm reckless.
I got a bag of beans from the freezer. A ziploc sandwich baggie full of black beans. I thawed them in the microwave on defrost, smashing them periodically with my fingers. I added some homegrown oregano, a sprinkle of four-color organic peppercorn, garlic powder, chili powder, cumin and a dash of paprika.
