Tag Archives: vegan

Crockpot Meatless “Cuban” Beans

cuban beans

I have a book by Cybele Pascal, who is a hugely wonderful author and chef of allergy-free cooking.  Her book, The Whole Foods Allergy Cookbook has so many inspiring and great tasting recipes.  I have over-loved my library borrowed copy so many times, I figured that it was about time that I shared her genius with you!

Here is her recipe, adapted for the crockpot by me for HAG,which she title’s “Raf’s Cuban Rice and Beans”:

Crockpot “Cuban” Beans


  • • 1 large onion, diced
  • • 4 cloves garlic, minced
  • • 2 bay leaves
  • • 4 tablespoons olive oil
  • • 1 green pepper, cut into 1/2 inch pieces
  • • 2 teaspoon oregano
  • • 1 tablespoon cumin
  • • 1/4 teaspoon cloves
  • • ¼ teaspoon pepper
  • • 1 bag of dried black beans, (pre-soaked, using my quick soak method)
  • • 1/4 teaspoon pepper
  • • 1/4 cup red wine or cider vinegar
  • • 1 tablespoon honey
  • • 2 chili(s) in adobo sauce


Drain the quick-soaked beans, place in the slow cooker and cover with 1 inch of water.

Meanwhile in a pan, saute the onion until soft. Add the green pepper, garlic, oregano, cumin, pepper, and clove. Saute 1 minute (don’t skip this step, as I think it really makes the spices open up and get fragrant). Place the veggies in the crockpot.

Add the vinegar and honey with the adobo-chilis, and cook on low for 8 hours. Because the beans are not cooked, I wouldn’t cook this on high.

*SHORT-CUT: If you want to use already cooked beans in the recipe, just use 4 cans of beans (about 6 cups of cooked beans) and then add 2 cups of water to the mixture. Follow the rest of the recipe as written. You can cook this on high for 4-5 hours.

Place all ingredients in the slow cooker on low for 8 hours.

During the last hour of cooking time, salt the beans according to your taste (I add one teaspoon of kosher salt).

Serve with some rice of your choosing, and garnish with any toppings you love (greek yogurt, sour cream, tomatoes, avocado, cilantro).


* I have made this with a ham-hock before which is nice, and adds lots of flavor…but it also stops being a vegetarian dish for your veggie-friends, and it also adds a lot of sodium! Delicious without it! I added the adobo chili to the original recipe to ramp up the flavor instead.


So admittedly, my husband likes it way better with meat.  If your life doesn’t lend well to meatless dishes, than reserve this for a side dish, or add the meat!  I think it is great either way. You will see!

For other vegetarian recipes, check out Powered By BLINGThe Fit Foodie Mama, and Running on Happy.



Vegan Black Bean Burgers

Black bean burger

I was looking for my recipe for Black Bean Burgers and realized that I have never posted it online here for you! I kind of wing-it as far as recipes go on making veggie-burgers, and I did post almost exactly a year ago on making homemade veggie burgers in bulk for the freezer, but I never wrote up a recipe.  So here it is, in it’s most simplified of versions, which took me all of 10 minutes from start to finish, and has me wondering why I don’t make these on a monthly basis…they are so good, and so “clean” as far as being healthy for you!

Not to knock the brands that make a living creating veggie burgers, but mine are way better! Ha. There. I said it. Mine are better, and mine are way healthier- because they are not store-bought among other reasons!  I just don’t rake in the big-bucks selling my burgers to the masses…but that could change.  You never know!

Anyhoo. Here’s what I came up with today, and I used matzo-meal instead of bread crumbs because it is passover.  Well, guess what? There are just 2 ingredients in my matzo meal:  Matzo flour, and water.  Go in your pantry and see how many ingredients are in your bread crumbs.  Yes. I know, It is shocking- or if you don’t shock easily, it is atleast confusing…Why so many?  If you don’t want to use matzo meal, then I would use panko bread crumbs.  There are usually way less ingredients in those packages.

Vegan Black Bean Burgers

Prep Time: 5 minutes

Cook Time: 8 minutes

Vegan Black Bean Burgers

These are really FAST and easy to change up with your favorite seasonings.


  • 3 large button mushrooms
  • 1/4 small yellow onion
  • 1 cup cooked black beans
  • 1 cup frozen and thawed cooked, cut butternut squash
  • 2 Tbsp. sunflower seeds
  • 1 Tbsp. fresh parsley
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground pepper
  • 1 Tbsp. taco seasoning
  • 1 Tbsp. oil
  • 1/2 cup matzo meal OR panko bread crumbs


In a small non-stick saute pan, saute the mushrooms and onion until the onion is just translucent- 2-3 minutes. Put in food processor, along with the rest of the ingredients EXCEPT the oil and matzo and pulse until the mixture comes together.

Put this all in a large bowl and add the one cup of matzo meal (or panko). Mix thoroughly. Take a 1/4 cup measure and use this as a sort-of guide to measure the size of each burger. Press into flat circles. This should make either 5 or 6 depending on the size you made them.

In a non-stick pan, heat to medium and add the oil. Let the pan and oil get hot, and add the burger patties. Brown on one side, turn and brown.

Serve on a salad, or bun, or all alone with your favorite toppings.


These freeze really well- so doubling the recipe and having some on-hand is great fast-food!



vegan black bean burger

Gluten-Free Vegan Indian Samosas

So this is a little different for me! Please tell me that I am not the only one who gets a craving for a food that just won’t go away, and NEEDs to have that food, or else it distracts me for a good long while until I GET it!  In my belly!

Falafel is one of those.  Samosas is another.  So here we are.  I have no chickpeas, but I happen to have potatoes, peas, and flour.  Choice made.  That is a tough one…very close.

Howeverrrr. Both are deep fried.  Lovely.  I don’t think I can go that far in the homemade version.  That is what take-out is for.  No one else is eating these tonight, so I may as well make them healthy. Sigh. Anyhoo, let’s go.

I have a crockpot lamb curry going from my post last month.   So even though it was frozen, I put it in on high, and it is ready to go with some millet and these beauties:

Gluten-Free Vegan Samosas

Aren’t they pretty? Well, not as pretty- not even nearly- as deep fried Samosa, but I can’t very well do that in good conscience.  At least not tonight!

I was so inspired by another blog, but I decided to make mine gluten-free.  These are also vegan by the way, so if you are in the “I am the healthiest person on the planet” competition these will fit the bill. HA!

The flour that I used was just the Bob’s Red Mill All-Purpose Flour found in stores or on Amazon

You make the dough from water and this gluten-free flour, and mix until just moistened:

gluten free dough

Once you have the ball flattened and the mixture made, you flatten the ball between two pieces of waxed paper and form a cone in your hand like this:

samosa gluten free dough shaped

Ignore my gross hands…and let’s move on.

You fill it up with the yum-mixture and press the sides and top closed to seal.  Bake for 20 minutes and then you have them ready and waiting for you.  Just like take-out! But healthier…


See how flaky but nicely browned these are? Here’s the step by step, how to make this healthy, gluten-free, vegan, homemade version:

Gluten-Free Vegan Indian Samosas


  • Dough:
  • 1 cup gluten free flour mix (I use Bob’s Red Mill Gluten Free All-Purpose Baking Flour)
  • ¼ cup plus 2 tsp. warm water
  • Dash salt
  • 1 tsp. canola oil
  • Mixture
  • 2 large russet potatoes, peeled and chopped (about 3 cups choppe)
  • 1/2 cup frozen green peas, thawed
  • 2 small peeled and chopped carrots
  • 1/2 tsp.cumin powder
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1/2 teaspoon coriander powder
  • 1/4 tsp. red chili powder
  • 1/4 tsp. black pepper
  • ½ tsp. curry powder
  • ¼ tsp kosher salt
  • * 2 tsp. canola oil to sauté the mixture, and 2 tsp. to brush the samosas


For the Dough:

In a bowl, add the flour, salt, and oil. Mix well.

Divide the dough to 4 balls. Place on waxed paper and cover with the bowl or a damp towel. Set aside while you make the mixture.

For the Mixture:

Boil the potatoes and at the last 10 minutes of cooking, add the chopped carrot.

Mash both thoroughly- leave some texture

Heat a frying pan and add 2 teaspoons oil.

Add the spices and sauté for a minute. Should be fragrant but not toasted.

Add the potato and the peas in and mix. Let mixture cool.

Putting it all Together:

Prepare a baking sheet with parchment. Set aside. Preheat the oven to 350°.

Take one ball of dough and roll with the rolling pin into a medium thickness circle on the waxed paper.

Cut the circle into half.

Take one-half and fold into a cone. Seal along the fold. Place the cone in your palm, like a large pencil. Fill the cone with 1-2 Tbsp. of the filling.

Wet along the edges of the dough with water if you need to and pinch to seal. Set aside on a baking sheet lined with parchment. Repeat for the rest of the dough and mixture.

Brush the samosas with oil, and bake for 15 minutes, and the bottom rack of your oven. Flip them over, and cook another 5 minutes. Depending on your oven, the samosa might take a bit more or less time.


*Note. If you have a lot of left over filling to dough ratio, you can double the amount of dough made. Or you can save the filling for another time. * *Note 2: If you want, I know you can also fill filo dough or dough shells with the mixture and bake, for a different approach, but still just as tasty!


These will do nicely.  Now all I have to do is make some chutneys to dip them in…next time!