Put in my crock pot:
1 lb dried beans (not pre-soaked)
1 Tsp olive oil
1 stalk celery chopped
1 onion chopped
2 Tbsp parsely chopped
1 small jalepeno (quartered, seeds & all)
1 large bay leaf
1/4 tsp liquid smoke
+/- 8 cups of water
cooked on high for about 8 hours, until beans were soft. You may need to cook a little longer, because my boyfriend turned off the crock pot in the middle of the night, so they continued to soak there for about 5 hours before I turned it back on.
Next, I added
1 cup brown basmati rice
1 1/2 tsp salt-free Tony Chachere's seasoning
1 1/2 tsp salt
Cooked another 45 minutes, still covered. Then removed the lid and cooked until the gravy was really thick... maybe another 30 minutes. They are perfect and full of flavor! A little heat, a lot of flavor. Filling and totally yummy. Makes a TON.
You know, there is nothing I love so much as a baking request. A week or so ago, my dad sweetly requested a key lime pie (knowing full well that it would be a vegan version!). Of course I was eager to help! So, I made some key lime pie for my dad, for Superbowl Sunday... but not just any key lime pie...
Mini Key Lime Pies! Seven in all! I used Isa's amazing recipe from the PPK Blog, and it did not disappoint. I've made other vegan key lime pies, but I love this one best of all. The tartness, the sweetness, the creamy smooth texture, all totally PERFECT!
I especially am grateful that this recipe didn't require me to go buy tubs of Tofutti cream cheese - which grosses me out. The only thing I changed in the recipe is that I added a slurry of 1 Tbsp kudzu and 1 Tbsp cold almond milk at the end. It was especially fun because I got to use my mini pie pans and my mini cheesecake pans. The mini pies are great, because I could take 2 to my dad and 2 to my grandpa and 2 to my friend tomorrow. That's a lot more funner than bringing along a random wedge of a full pie.
Go make it! Now!