Andrea Duclos Archives - Forks Over Knives

“Nacho” Vegan Baked Potato

Andrea Duclos — Mon, 11 Jul 2016 15:34:55 +0000

This recipe makes a great go-to meal for busy parents or people. It’s super-quick, super-easy, super-filling, and super-nutritious. All you need is a few minutes during your kid’s nap time, and—boom! You have a real meal to enjoy, and it didn’t come out of a box.

I recommend baking a bunch of potatoes in advance to have them handy for the rest of the week, or you can simply “bake” the potato in the microwave right beforehand. You can make your own black beans and salsa, use leftovers, or even just use store-bought brands in a pinch. I do, of course, recommend spending the extra five minutes to make salsa—but I promise I won’t judge you if you don’t.

Adapted from The Plantiful Table: Easy, From-the-Earth Recipes for the Whole Family

Yield: Makes 1 Potato

1 large baking potato
1½ teaspoons nutritional yeast (optional)
½ cup black beans, either canned or prepared as directed for Black Beans
¼ cup salsa of your choice
¼ to ½ avocado, cubed, sliced, or smashed
Salt and black pepper to taste
Cilantro for garnish
Lime wedges for garnish

Instructions

Preheat the oven to 450°F (230°C) if baking the potato (rather than microwaving it).
Pierce the potato with a fork or knife a few times to allow the steam to escape. Bake in the oven for about 40 minutes, or microwave for 4 to 6 minutes, depending on the size of the potato. Pierce the potato with a fork or knife to check if it is soft and cooked through.
When the potato is done, slice it open, and sprinkle on the nutritional yeast, if using.
Layer on the black beans, salsa, and avocado. Season with salt and pepper, if using, and garnish with cilantro and lime.
Enjoy your yummy, healthy meal!

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Delicious Black Beans

Andrea Duclos — Wed, 25 May 2016 19:35:32 +0000

Everyone I know cooks black beans differently. Even I change it up a bit depending on my mood and level of patience. As long as you have the basics down, black beans don’t need a whole lot of added flair to make them oh-so-good—the peppers in this recipe are really just a crunchy addition, not a necessity. These tasty beans are simple enough that every kid and adult will love them, making this a fail-proof dish.

Adapted from The Plantiful Table: Easy, From-the-Earth Recipes for the Whole Family

Yield: Serves 4

1 medium onion, small diced
1 red bell pepper, small diced
4 garlic cloves, sliced or diced
2 teaspoons salt
3 teaspoons cumin
3 teaspoons minced oregano
½ to 1 teaspoon red wine vinegar
Two 14-ounce cans black beans, with liquid
¼ to ½ cup water or Vegetable Stock

Instructions

Heat a medium pot over medium heat. Add the onion and bell pepper and cook until the onion is translucent, stirring occasionally. Add water 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan.
Mix in the garlic, salt, cumin, and oregano, and cook for another minute or so. Stir in a splash of red wine vinegar.
Add the beans and water or Vegetable Stock and simmer over medium to medium-low heat for 8 to 10 minutes, until it reaches your desired consistency. (As long as you cook down the pepper and onion in the beginning, there really is no right or wrong amount of time to cook your beans. Taste them along the way and see what texture and consistency you prefer. They can look a bit unappealing when they’re broken down after being cooked for a long time, but, man, are they delicious!)
Enjoy with tortillas, rice, or potatoes and serve with garnishes of your choice.

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