Vaquero Bean Tempeh Chili taken by Renée Comet
This week it was so cold where I live, and from the looks of it, almost everywhere else on the east coast too. It’s been under 20 degrees most nights and we even woke up to 8 degrees this weekend. That’s crazy in Durham , NC.
Here are a few recipes that will warm you up if you come in from the cold or just stay in if you’re like me. They are all from my book, The Great Vegan Bean Book.
First up is a hearty chili made with Vaquero beans and tempeh that’s pictured above. Vaquero beans start out white and black, but end up looking like any other bean. If you don’t have those on hand use any long cooking bean such as pinto, black, kidney, etc. in your Vaquero Bean Tempeh Chilli. If you’re snowed in you can even use lentils – it will just cook faster.
One of my very favorite recipes from The Great Vegan Bean Book is Pineapple Rum Beans over Coconut Lime Sweet Potatoes. In the photo we used black runner beans, another heirloom from Rancho Gordo, but you can use pintos or black beans if you want. If you don’t imbibe just leave out the rum or use a rum extract (if you have it). The mashed coconut sweet potatoes are amazing!
This recipe features Mother Stallard Beans, a football shaped heirloom bean that is delicious all on its own. You could cook up your favorite bean using this recipe and everyone will still love it!
Maybe pancakes aren’t what you think of as stick-to-your-ribs winter fare, but these Enchanted Vanilla Pancakes are contain the magic of pureed white beans. You can use frozen peaches or some leftover apples and/or pears that you have around to make the Chai-spiced Compote.
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