5 recipes I could eat everyday

The Best Black Beans

1. Rinse and wash 1 cup of dried black beans, checking for stones.
2. Soak for at least an hour, or overnight for best results, in 2-3 times the amount of water.
3. Add soaked beans to a pot with enough water to cover by about an inch.
4. Add ½ onion, 1 jalapeno, 2-3 garlic cloves (no skin), 3-4 bay leaves, and a small handful of cilantro/coriander.
5. Bring to a slow simmering boil. Reduce heat to low to prevent beans from cracking.
6. Simmer for about an hour, or longer, checking occasionally and stirring. Add more water if needed to prevent drying out.
7. Beans are done when they can be easily smashed.
8. Pick out the onion, cilantro/coriander, jalapeno, and bay leaves.

Deep Red Salsa

1. Remove the stems from 5-6 cascabel dried chilies.
2. Toast the chilies in a dry pan.
3. Rehydrate toasted chilies in hot boiling water.
4. Pan toast 2 medium tomatoes to blister the skin.
5. Pan toast 2 garlic cloves and ¼ onion.
6. Blend the rehydrated chilies, toasted tomatoes, toasted garlic, toasted onion, ½ lime juiced, and salt to taste.
7. Chill before serving.

Spicy Fresh Salsa

1. Pan toast 2 tomatoes to blister the skin.
2. Toast 2 garlic cloves and ¼ onion.
3. Remove the stems from 2 jalapenos (seeds optional).
4. Blend the toasted tomatoes, garlic, onion, jalapenos, ½ lime juiced, 2-3 large sprigs of cilantro/coriander, salt to taste, and chilies as desired for heat.
5. Chill before serving.

Red Rice

1. Rinse and wash ¾ coffee cup of brown basmati rice.
2. Dice 1 onion.
3. Add a little bit of oil to a pot.
4. Add the diced onion and sauté briefly.
5. Add 1 tablespoon of tomato paste, a pinch of salt, black pepper, 1 teaspoon of cumin, and a pinch of oregano. Stir.
6. Add the rice and stir for a few seconds.
7. Add 1 full cup of water.
8. Bring to a boil, then lower to a simmer.
9. Cover and simmer for 10-12 minutes, until water is absorbed. Do not stir until done.

Zucchini Migas

1. Preheat oven to 400°F (200°C).
2. Dice ½ red onion.
3. Slice 2-3 zucchini/courgette thinly into rounds.
4. Strain the tofu and squeeze out any excess water. Dice into large chunks.
5. Heat a cast iron skillet (or oven-safe pan) on the stovetop with a little bit of oil to coat the bottom.
6. Add the diced onions and zucchini.
7. Season with about a teaspoon of cumin, a pinch of black pepper, and a pinch of salt.
8. Sauté for a couple of minutes.
9. Make room on the side of the pan and add the tofu blocks.
10. Top each tofu block with 1 tablespoon of vegan mayo and 1 tablespoon of Egg-spired Nutritional Yeast seasoning.
11. Sear the tofu on the bottom to form a crust.
12. Break up the tofu and start stirring it in with the vegetables, leaving some big chunks.
13. Add cherry tomatoes on the vine and stir.
14. Add tortilla chips and stir to incorporate.
15. Turn off the heat and pop the skillet into the preheated oven for about 10 minutes.

To Serve

1. Heat up corn or flour tortillas.
2. Serve the zucchini migas with black beans, red rice, deep red salsa, spicy fresh salsa, green onion, and shredded vegan cheese.