Brilliant Baked Beans

Another one from How It All Vegan,

300g cooked beans - pinto, kidney haricot or soy
(I started with 250g dried haricot, soaked for 12 hours, boiled for 15 mins, simmered for 1.5 hours)
350ml vegetable stock
1 tsp molasses (I used 1tbsp brown sugar)
175g tomato puree
1 small onion, chopped
1-2 cloves garlic, crushed
4 tbsp soy sauce
1 tbsp mustard powder
1 tsp cumin
1/2 tsp paprika.

Simply put everything in a baking dish, bake uncovered at 180C / Gas mark 4 for 40 mins. Makes 2-4 servings.

My twist: sieved toms not puree but be careful not too much fluid - make the stock after you've added the toms & soy sauce. Also added 1 tbsp madras curry powder.

These freeze great which is good as it's 13 hours from dried beans to eating, so make the whole 500g bag of dried beans and find some room in the freezer - defrost and fry, yummy.

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Garden Vegetable Borscht

Stolen from : How It All Vegan
Borscht

1 small red onion, chopped
4 cloves garlic, crushed (of course!)
2 large carrots, chopped
2-4 medium beetroot, chopped
2 tablespoons olive oil
115g cabbage, chopped
50g spinach, chopped
5-8 fresh toms diced + 4 tablespoons water (or 2 x 400g tins if you must)
600ml veg stock
1/4 teaspoon pepper
1/4 teaspoon horseradish sauce

In a large pan sauté the onion, garlic, carrot & beetroot in oil on a medium heat until the onions are clear. Add the cabbage, spinach, tomatoes, stock, pepper and horseradish.

Simmer on medium heat for 20-30mins until the carrots and beetroot are cooked.

Makes 4-6 (or 3 if you are Poppy & I)