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Monday, May 27, 2013

Monday Menu Highlight

Happy Memorial Day! I hope you're holiday weekend is going well! My sister-in-law had
her baby girl last Thursday, so it's been even more exciting than normal around here.

Last week we decided to try making all vegan meals for dinner, just to try something new and to start adding more vegetables to our dinners. I was a little nervous about it at first, but I found some really great recipes that both Handy Andy and our little crazies enjoyed. The fan favorite from vegan week was:

Black Bean and Potato Nachos

This recipe is from Oh She Glows (as were most of the recipes I tried last week). These were so delicious! All the recipes I tried from this blog were winners. We didn't even miss having meat for dinner, which is quite the statement from Handy Andy.

Potato Wedges:
2 medium Russet (baking) potatoes, sliced into wedges
1 tbsp grapeseed oil or melted coconut oil (I used olive oil)
Sea salt and freshly ground black pepper
Few pinches of chili powder

Black Bean Skillet Mixture:
1/2 tbsp oil
1 cup chopped red onion
2 garlic cloves, minced
1 red sweet pepper, diced
1 (15-oz) can black beans, drained and rinsed
2 tsp ground cumin, or to taste
1 tsp chili powder, or to taste
Fine grain sea salt, to taste

Toppings: Tomatoes/salsa, cilantro, avocado, green onion, etc

1. Preheat oven to 425F. Wash and dry potatoes but do not peel. Place onto a large baking sheet lined with parchment paper and toss potatoes with oil. Sprinkle generously with sea salt, pepper, and a few pinches of chili powder.
2. Bake fries for 13-15 minutes at 425F. Flip potatoes and roast for another 15-20 minutes or until lightly golden brown.
3. Meanwhile, heat a large skillet or wok over medium heat. Sauté the onion, garlic, and pepper in the oil for about 7-10 minutes or until the onion is translucent.
4. Stir in the drained and rinsed black beans, cumin, chili powder, and salt to taste. Continue to sauté for another 5 minutes. Set aside until ready to use, reheating just before serving.
5. Prepare your desired toppings.
6. Reheat bean mixture as fries come out of the oven. When fries are ready, place onto a large serving plate or you can serve it directly on the warm pan. Spoon on warm bean mixture, followed by toppings like avocado, cilantro, tomatoes or salsa, fresh lime juice, green onions, and/or corn chips.

I used four potatoes, but followed the recipe for the bean mixture. This made plenty for the four of us, and we were all full! I'll probably be featuring more recipes from Oh She Glows in the next few weeks. Who knew eating vegan would be so delicious?!

Thanks for stopping by!


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