More Vegan Recipes in Mainstream Media

I love it when I find these. Yes, there are hundreds of wonderful websites and blogs on the internet devoted to vegan nomness, but when I find vegan cooking and recipes on the websites of ordinary newspapers, it makes me particularly happy. Regular people who wouldn't ordinarily seek out specifically vegan recipes get a chance to sample foods or dishes they might not otherwise get the chance to try out, and if the recipes are good, stereotypes about animal-free cooking get broken, and maybe some person out there starts to incorporate animal-free meals into his diet. I used to view potlucks as an opportunity for sneaky subversive activism.

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Illinois' Northwest Herald has a recipe today for Glazed Chocolate-Avocado Cupcakes that sounds decadent.

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A couple of months ago, I'd posted about an informative article I'd found about agave nectar (also known as 'agave syrup'). Maybe it's just the after-buzz from Cinco de Mayo, but it seems that agave has been getting even more attention in mainstream media, since then. The Binghamton Press has both an article about its increasing popularity, as well as a recipe for a Mango-Pineapple Mojito Sorbet that almost makes it feel worth running out to buy an ice cream maker. And then there's OK! Magazine's easy-peasy recipe for a low-calorie Margarita that's definitely worth trying out.

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Finally, although it doesn't contain any recipes, this Tacoma News Tribune piece on the financial and health benefits of eating more beans and grains does contain some cooking instructions and suggestions.

Recipe: Spicy Sweet Potato and Bean Burritos

These are simply amazing. I usually make them using black beans and don't always add avocado. This is very roughly adapted from a couple of different recipes found online over the years. It's a hybrid that's taken on a taste of its own.

Spicy Sweet Potato and Bean Burritos

1-2 tsp extra virgin olive oil
1 medium onion, chopped
2-3 cloves of garlic, minced
3 cups of kidney beans or black beans, canned
1 cup of water (or leftover bean liquid)
1Tbs chilli powder (heapin'!)
1 tsp cumin (heapin!)
2 Tbs soy sauce
4-10 inch soft whole wheat tortillas
2 cups mashed cooked sweet potatoes (with an optional dab of margarine)
1/4 cup green onions, chopped
1 avocado, chopped
1/4 cup salsa
chopped jalapeno peppers (optional)
vegan cheese shreds (optional)

Cook enough sweet potatoes to make two cups (a couple of small ones or a large one). I usually bake them in advance. Set aside.

Heat the oil in saucepan over medium heat. Sauté onion in oil until transparent. add garlic and stir. Add beans, water, chilli powder and cumin. Bring mixture to a boil over medium-high heat. Cover, reduce head to low. Simmer until beans are very soft, about 10-15 minutes. Stir in soy sauce.

Mash beans in the pot with a potato masher or large fork. Simmer over medium-low heat to cook away any excess liquid, about 20-25 minutes (watch it really closely, though). Taste and add more seasoning if warranted or desired. If you like things REALLY spicy add some chopped jalapenos at this point.

Preheat the oven to 375F. Spread about 2/3 of a cup of the bean mixture down the middle of a tortilla and top with a 1/2 cup of mashed sweet potatoes. Sprinkle with some green onions. Roll up the burrito and place it seam side down (to keep it from opening) on a baking sheet that has been sprayed with vegetable cooking spray (alternately, you can brush on a bit of oil). Repeat with the remaining tortillas.

Bake for 15 minutes or until burritos are crisp and turning slightly golden. Top burritos with avocado and salsa.

Optional: Sprinkle some vegan cheese on top (n.b. I rarely bother, 'cause it's really unnecessary).

Makes 4 servings.