Red Beans and Rice (vegan)

After watching "Forks Over Knives" on Netflix Instant Watch, my husband and I now eat mostly vegan meals.  This is one of our favorites.

Red Beans and Rice

Ingredients

1 or 2 sprays of PAM
1 small onion, chopped
1 medium green bell pepper, chopped
1 stalk celery, chopped
salt to taste
freshly ground black pepper
4 cloves garlic, minced
1 teaspoon dried thyme
dash of Tabasco hot sauce (optional)
1 can red kidney beans
1 can diced tomatoes

For rice:  (45 minutes to prepare brown rice)

2 cups water
1 cup brown rice

Directions

Spray the PAM in a saucepan and set over medium-high heat. Add the onion, bell pepper, celery, salt and pepper to the pan. Cook, stirring frequently, until the onions and celery are semi-translucent and the bell peppers are tender, 6 to 8 minutes. Add the garlic and cook for 1 to 2 minutes, stirring constantly. Add the thyme, hot sauce, tomatoes and beans (I add some of the bean juice and all of the tomato juice) to the pot and increase the heat to high. Cook, stirring frequently until the mixture comes to a boil, approximately 6 to 8 minutes. Decrease the heat to maintain a simmer for several minutes until sauce is thickened to your liking.

Prepare rice as usual (45 minutes to cook brown rice). Serve the beans over the rice.

Freezer Fudge....rich and even healthy! Susanna Winston

1 cup coconut oil
1 cup baker's cocoa
1 cup PURE maple syrup - I use the Sohgave maple flavored syrup which is much lower in carbs
1 t. vanilla
chopped nuts - makes it even healthier, but it's certainly optional

Mix with beater and spread onto a tray that has been covered with wax paper or butcher paper.  This fudge has to be frozen because coconut has a low freezing point.

I have a shallow plastic tray that I put my fudge in because it has a top.  This is my son's favorite fudge and all the grandkids love it too.

Healthy Chicken Salad - Susanna Winston

1 can chicken
2 stalks chopped celery
2 diced apples - or cranberries
1/4 diced onion

Blend with:
 1 1/4 T. lemon
3/4 T. olive oil
1 t. sugar (I like to use stevia)

Fruit Ambrosia - Susanna Winston

1 cup coconut
1 cup small marshmallows
1 cup mandarin oranges
1 cup grapes
1 cup drained fruit cocktail
1/2 cup sour cream
3/4 cup cool whip
chopped pecans - optional (but makes it wonderful!)

Mix and chill before serving

Sweet & Sour Spareribs (or chicken) Susanna Winston

3 pounds spareribs or chicken....drumsticks and thighs are great
1 cup pineapple juice
1/4 C. vinegar
1/2 C. soy sauce
1/2  C. sugar
2 cloves garlic
1 t. corn starch
1 piece crushed ginger

Brown meat and drain.  Mix other ingredients and pour over meat.  Simmer til tender, stirring occasionally, for about 45 minutes.

Serve with rice and additional sauteed pineapple.

Easy-Does-It Meat Loaf - Susanna Winston

8 oz. ground beef chuck
2 T. grated onion
2 T. chopped parsley
3 T American chili sauce (not Tabasco...more like ketchup) reserving 2 T for the top.
1 T. Worcestershire Sauce
salt and pepper

Mix lightly, form into a loaf or put into a loaf pan.  Brush remaining chili sauce over the meat and bake for 30 - 45 minutes, or until cooked through, but do not overbake.  This is also delicious when refrigerated overnight and used for sandwiches.

Mock Peach Cobbler - Susanna Winston

Mix together:

1 cup Bisquick
1 cup sugar
1 stick butter
juice of canned peaches

Spread mixture onto 8x8 square pan.  Top with chopped canned peaches.  Bake @ 350 for 45 minutes and serve with vanilla ice cream