Embarrassingly easy Vegan Tostadas with “refried” beans

Mmmmm Tostada…   (last night’s dinner)

A couple of questions for you:

  • Are you looking for a healthy, delicious and easy weeknight dinner?
  • Do you have a can of black beans, corn tortillas and some vegetables in your kitchen?

Then you need to try this out.  It’s husband approved.  (I had a good photo of Iain shoving one into his mouth but, he made me take it down- geez)

Embarrassingly easy Vegan Tostadas with “refried” beans

Serves 2

Total Time: 15 minutes

Prep Time: 10 minutes

Cook Time: 5 minutes

  • 4-5 Corn tortillas
  • Spray Oil
  • Refried beans (either a can of Amy’s or from recipe below)
  • 1/2 tomato, chopped
  • 2 handfuls of greens chopped (I had spinach)
  • 1/2 Avocado, chopped
  • 1/4 onion, chopped
  • 3 Tablespoons salsa
  • 2 ounces Vegan Cheddar Cheese (I wish I had used Daiya which melts much better than the brand I had on hand)
  1. Turn oven on to Broil
  2. Spray both sides of the Corn Tortillas, and cook each in a non-stick skillet until golden brown.  Then lay them out on a baking sheet.   

3.   Spread each tortilla with Vegan Refried Beans                                                             

4.  Top each tortilla with tomatoes, chopped greens, avocado, onion and cheese. (or whatever goodness you have on hand, I put some chicken sausage slices on the husband’s).  Slide baking sheet with tortillas into the oven and watch ( be careful to not let them burn) until the cheese is melty (3-5 minutes).

Top each with salsa and enjoy.  I know we did!

Vegan “Refried” Beans

  • 1 can black beans, drained
  • 1/4 white onion
  • 3 Tablespoons Olive Oil
  • 2 Cloves Garlic
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • Salt & Pepper to taste
  1. Put all ingredients in a food processor.
                     2.  Pulse until a hummus (ish), refried beans-y consistency.
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First Post – Vegan City Grits

Well, this is my first attempt in the blog world.  I’ve been wanting to post for awhile but, decided I couldn’t have a blog with the name “Nitty Grits” without the first post being about grits. Come on!

Not just grits.  But, vegan grits.

Tough task.  I live in NYC and it is NOT easy to find grits in this town.  After a search of about 3 specialty food stores, I found a box of instant Arrowhead Mills hidden on the bottom shelf of a Whole Foods.  And it was the last box!  I pitty the next person who goes looking for them.

Obviously, instant grits are not ideal.  I usually love Arrowhead Mills but I’ve never tasted any instant grits that are anywhere close to the real thing.  But, if you find yourself in the same predicament (are there many people looking to make vegan grits outside of the south – or anywhere?), this recipe still turns out pretty fabulous.   I love the crunch of the fresh corn mixed in there.  Yum.

Vegan City Grits – Topped with Tomatoes, Peppers and Corn

Serves 2

  • 1/3 cup of instant grits
  • 1 cup of water
  • 1 tablespoon olive oil
  • 1/2 medium onion, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 jalapeno pepper, seeds removed and diced
  • 1 cup fresh corn kernels (About 1 ear of corn)
  • 1/2 teaspoon thyme
  • 1/4 cup unsweetened Soy Milk
  • 1 oz nondairy cheddar cheese, shredded
  • 1 Tablespoon Earth Balance
  • Salt and Pepper to taste
  • 1 1/2 strips of tempeh bacon, crumbled
  • 1/2 tablespoon olive oil
  • Tabasco sauce (to taste)

Heat the 1 tablespoon Olive Oil on medium-high in a large skillet on medium high.

Add onions and cook until translucent.

Add the green pepper and cook until onion browns a little.

Add the tomatoes and jalapeno.  Reduce heat to low and cook for about 10 minutes.  Stir often.

While the onion mixture is cooking, bring water to a simmer and slowly add in the grits.  Reduce heat to low and stir constantly so that the grits don’t get lumpy for about 5 minutes.  Add the soy milk, cheese, Earth Balance, salt and pepper and stir until cheese has melted.

While onion mixture and grits are cooking, heat 1/2 tablespoon olive oil in a small skillet and add crumbled tempeh.  Cook until crispy then lay out on a paper towel to cool down.

Divide grits into two large bowls, top with 1/2 each the onion mixture and 1/2 the crumbled tempeh.

Top with as much Tabasco as you can take and taste the south, wherever you might be…