I have some housekeeping to get done before the end of the year. What’s weird is that it’s good for all you readers! I am backed up on reviews and giveaways so I will be posting more the next month and will have giveaways all the way up through the holidays.
Today’s giveaway is one of my goodie bags from my Going Vegan class at The Creative Connection earlier this year. There are vegan samples and tons of coupons. Some of the coupons expire 12/31 but not before you use them to stretch your holiday food budget!
To enter the giveaway leave a comment below telling me your favorite way to use leftover veggies.
You can get an additional entry by signing up for a free account at Key Ingredient and adding me as a favorite or friend. (The link will take you to my profile.) Then come back here and leave a second comment.
There may be more than one winner and I’ll announce them by Wednesday. So leave a comment and spread the word to all your friends!
Butternut Squash Frijoles
Makes about 6 servings
This recipe uses a 1½ to 2 quart slow cooker
- 1 cup dried beans (anasazi, pinto, et.)
- 3 cups water
- 1 cup butternut squash purée
- 1 clove garlic, minced
- 1 can (14.5 oz/411g) diced tomatoes with chipotle (or plain with ½ teaspoon powdered chipotle)
- 1 teaspoon marjoram
- ½ teaspoon chili powder
- 1 tablespoon fresh cilantro, chopped
- juice of ½ lime
- salt to taste
- ground hot pepper, optional to taste
The night before: Combine the dried beans and water in the slow cooker and cook on low overnight.
In the morning: Add the butternut squash, garlic, tomatoes, marjoram, and chili powder.
Before serving: Taste and adjust seasonings. Add salt, hot pepper, and lime juice.
You can also make a quick mexi-pizza if you spread the frijoles on a tortilla thinly and top with some vegan chorizo and a little Daiya vegan cheese. Plus it cooks in minutes!
You probably have some Winter squash on your t-day menu. If you make an extra cup and purée it, you are ready to make these beans.
If you don’t have time to make the beans now, go ahead and freeze the extra squash in 1 cup portions so it will be ready to go when you want to make them.
You can use pumpkin, acorn, or kuri in place of the butternut. But think about doing something different and use butternut where you usually use pumpkin or sweet potato. After all, Winter squash need some love around the holidays too.