Weenies And Beanies Recipe

Prep: 10 mins – Cook: 10 mins – Total: 20 mins

Ingredients

  • 2 Tbs vegetable oil
  • 8 all beef hot dogs any brand – standard length or bun length
  • 30 oz pork and beans If not using pork and beans, refer to notes at the bottom of recipe. 30 oz = 2, 15 oz cans.
  • 1/3 Cup Molasses
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp cayene pepper
  • ¼ cup ketchup
  • 2 Tbs yellow mustard
  • 1 tsp cider vinegar
  • Salt and pepper to taste

Instructions

  1. Pour the oil into a frying pan and allow it to become hot over medium heat.
  2. Cut the hot dogs into disks and add to the oil. Heat over medium heat until you note some crispy edges and caramelization of the exterior of the hot dog.
  3. If you have a large enough skillet, continue by adding the ingredients to the skillet. If you prefer to now pour these into a sauce pan, then do so. Prefer to slow cook or to use the oven? Follow those instructions that are listed in the post.
  4. Do NOT Drain the cans of pork and beans (there are added flavorings in the pork and beans).
  5. Mix all of the ingredients in a medium sized saucepan and place on the stove
  6. Set on medium heat and cook till bubbly throughout, even when stirred.
  7. Serve hot.

This delicious recipe and photos were created by LoavesAndDishes.net, we simply shared it. Check them out for more great ideas!

Nacho Scoops Recipe

Prep: 10 mins – Cook: 0 mins

Ingredients

  • 1 bag tortilla chips
  • 1 cup refried beans
  • 1 cup gucamole
  • 1/2 cup sour cream
  • 1 cup halved cherry tomatoes
  • 2 jalapenos, sliced, optional

Directions

  1. Spread the tortilla chips on a serving platter.
  2. Layer each tortilla in this order: refried beans, guacamole, sour cream, jalapeno slice (if desired), tomato slice.
  3. Repeat with all ingredients and serve.

This delicious recipe and photos were created by Weelicious.com, we simply shared it. Check them out for more great ideas!

Cowboy Caviar Recipe

Prep: 20 mins – Cook: 1 min – Total: 25 mins

Ingredients

  • 1 can black beans rinsed and drained
  • 1 can black eyed peas rinsed and drained
  • 1 cup tomatoes seeded and finely diced
  • 1 jalapeno seeded and finely diced
  • 1 cup corn can be fresh, canned or thawed from frozen
  • 1 avocado chopped
  • 3/4 cup red and/or orange bell pepperseeded and finely diced
  • 1/2 cup red onion finely diced
  • 1/3 cup cilantro leaves chopped
  • 1/3 cup olive oil
  • 1/4 cup lime juice
  • 1 tablespoon honey
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • salt and pepper to taste

Directions

  1. Place the beans, black eyed peas, tomatoes, jalapeno, corn, avocado, bell pepper, onion and cilantro in a large bowl.
  2. In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin and salt and pepper.
  3. Pour the dressing over the bean mixture and toss gently to coat. Serve as a salad or with chips.

This delicious recipe and photos were created by DinnerAtTheZoo.com, we simply shared it! Please check them out for more great ideas!

Toasted Avocado & Bean Pita Recipe

Prep: 5 mins – Cook: 5 mins – Total: 10 mins

Ingredients

  • 4 pitas of choice, I used wholewheat. Make sure they’re vegan
  • 1, 15oz can red kidney beans
  • 4 ripe avocados
  • dollop of vegan sour cream per pita
  • handful of green onions or scallions
  • salt/pepper to taste
  • 2 teaspoons garlic powder, divided, plus more to taste

Directions

  1. Preheat oven to 325F and line baking sheet with parchment paper.
  2. Place pitas on baking sheet and let them get warm for about 10 minutes. Remember, you don’t want them too crispy, unless you like them like that then go ahead and leave them in longer.
  3. While the pitas are toasting in the oven, heat up the beans in a small fry pan and add seasonings like salt, pepper, and garlic powder. Leave on the fry pan about 5-6 minutes, just until warm.
  4. Mash up 4 avocados. Add seasonings salt, pepper and garlic powder, mix well.
  5. Once your pitas are toasty, and the beans are ready you can assemble accordingly.

THE ASSEMBLE

  1. Take a generous spoonful of mashed avocado and spread it across your warm, toasty pita.
  2. Throw on about 1/4 to 1/3 cup of beans to each pita.
  3. Dollop each pita with a serving of vegan sour cream or hummus.
  4. Sprinkle with green onions or scallions, season with salt/pepper, and Enjoy!

This recipe and photos were created by NeuroticMommy.com, we simply shared it! Check them out for more delicious ideas!

Curried Lentil & Sweet Potato Bowl

PREP: 10 mins – COOK: 20 mins – TOTAL: 30 mins

Ingredients

LENTILS

  • 1 batch Coconut Curried Golden Lentils

POTATOES

  • 1 large sweet potato (cut into rounds or small wedges // skin on // organic when possible)
  • 2 Tbsp coconut or avocado oil (see notes for oil-free*)
  • 1/4 tsp sea salt

CAULIFLOWER RICE

  • 1 head cauliflower (grated into “rice” // or sub cooked white or brown rice)
  • 1 Tbsp oil or water
  • 1 pinch sea salt
  • 1/2 tsp curry powder (optional)

KALE

  • 1 bundle organic kale or collard greens (chopped // or other green // alternatively, prepare my Coconut Curried Greens)

FOR SERVING optional

  • 1 batch Cilantro Chutney
  • Thinly sliced red cabbage
  • Fresh cilantro
  • Lime wedges

Directions

  1. Prepare a batch of Coconut Curried Golden Lentils (not included in final cook time).
  2. Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.
  3. Add sweet potatoes, oil*, and salt and toss to combine. Bake for 20-25 minutes or until tender and slightly brown on the ends.
  4. In the meantime, prepare cauliflower rice by heating a large skillet over medium heat. Once hot, add oil or water, cauliflower rice, salt, and curry powder. Stir to combine.
  5. Lower heat to low and sauté for 3-5 minutes, covering to allow it to steam and stirring occasionally. Taste and adjust flavor as needed. Set aside.
  6. Next, prepare kale by heating a rimmed skillet or pot over high heat and adding 1/2 inch of water. Bring to a boil. Then place a steamer basket on top. Add kale and cover. Steam for 2-3 minutes or until just wilted and bright green. Remove from pot and set aside.
  7. Lastly, prep any remaining serving items, such as chutney, sliced cabbage, or cilantro (all optional).
  8. Divide sweet potatoes, curried lentils, cauliflower rice, kale, and any additional items between serving bowls and enjoy. Best when fresh. Store leftover ingredients separately in the refrigerator up to 3-4 days.

This recipe and photos were created by MinimalistBaker.com, we just shared it! Please check them out for more delicious ideas!