Lets eat delicious food and call it a vegan feast

Last night was such a success. Being around wonderful people, eating good food is bound to be a success. On the menu last night was black bean and kabocha stew (oh my so good!), whole wheat biscuits, and chocolate espresso brownies-yes, it was incredible.
We have basically been cooking our way through "the kind diet", trying out new recipes discovering what we like and what we would pass on. So far I pass on nothing...but this was only week two.
I hosted this lovely dinner evening and although cozy-we all fit!
Thankyou Rebecca, Renee, and Katy- such a lovely evening with friends. Katy hosts next week and we would love to see new faces! Scroll to the bottom for recipes!

Black Bean and Kabocha stew

1 cup black beans
1” piece of konbu seaweed
2 Tbs. extra virgin olive oil (we used coconut oil)
2-3 garlic cloves, thinly sliced
1/2 cup chopped onions
1 tsp. chili powder
Sea Salt
Pinch of Crushed Red pepper flakes
1 teaspoon ground cumin
2 ½ cups diced tomatoes
 kabocha squash, peeled and cut into pieces
1 cup mirin
2 teaspoons white miso
2 celery stalks diced
1/2 cup cilantro 

1.Toast black beans in a dry skillet on low heat for 5-10 minutes.
2.Put beans in a large pot with the kombu and 3 cups of water. Bring to a boil, reduce heat and cover for 20 minutes (or longer if using dry black beans).
3.While the beans cook, combine the oil, garlic, onion and chili powder in a large skillet over medium heat. Add salt, red pepper flakes and cumin, continue cooking another 2-3 minutes.
4.Add tomatoes, squash, mirin,celery and 1 cup of water. Bring to a boil, cover and simmer for about 35 minutes. Drain black beans and add to stew.
5. Garnish with cilantro-eat!

Whole Wheat Biscuits
2 cups whole wheat flour
1 tbsp baking powder
1/2 tsp sea salt
1/2 cup coconut oil
1/2 cup non dairy milk (more or less as needed)


Combine flour, baking powder, and salt. Add oil and milk as needed. knead 20 times. form into biscuits and bake at 350 for 20min or until golden brown.


Espresso fudge brownies
3/4 cup whole-wheat pastry flour
3/4 cup brown rice flour
1/2 cup unsweetened cacao powder
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups maple sugar (we used coconut sugar!)
3/4 cup almond milk blend (or any nondairy milk)
3/4 cup espresso (or decaf coffee)
1/2 cup coconut oil
1/2 cup walnuts

Heat over to 325 F and grease a 9 inch pan.

combine flour(s), cacao powder, baking powder, baking soda, salt, and sugar and oil. Slowly stir in milk and espresso. Stir in walnuts, Bake 25 min.

We served with coconut ice cream!

 

we were happy to host.