Myself and Mrs. Any Given Food have been following some of The Vegetarian Society’s recipes for National Vegetarian Week and Thursday came with a slight exception. Not realising it, the Thursday option was for a series of sides to go along with a pie, presuming of course that pies are your thing. While I’ll happily digest one, the pastry end isn’t totally herself’s cup of tea and with it being my night to cook, it needed a shakeup.
Refried Beans – a staple of Mexican and Tex-Mex cuisine, so easy to prepare, crammed full of flavour and rather filling whatever way you serve them up. We were at the midway point of the working week last night and next up on the menu, this time from the Vegetarian Society in the UK, was this treat of a refried beans recipe which also doubled out as lunch for today (the leftover Bombay Dosa made for a fine breakfast too).
This dish comes together in under five minutes for your prep and can be on the table in less than 20 minutes in total. It makes for a great quick lunch, is an ideal way to use up any kidney beans you may have knocking around in the kitchen larder and give you a nice injection of Tex-Mex style cuisine in your week. Read on for the recipe…
Tuesday night was round 2 for 2014’s National Vegetarian Week (running in both Ireland and the UK – see yesterday’s recipe here) and it brought about some Bombay dosas, for all the world, pancake made with green curry paste in the batter, filled with bombay style baby potatoes, tomato and onion and served with a chickpea korma sauce on the side.
Seeing herself (Mrs. Any Given Food) post to Facebook yesterday that – and this a very public statement, mind – she would have dinner ready on and waiting when I got home from work, and that I would eat every bit of it, was a rare treat to behold. Not that she would be cooking, but to make a statement like that is a bold move.
It was in comment to the post yesterday on National Vegetarian Week which is running in Ireland and the UK until this coming Sunday. Driving ourselves to cook at home for the week and wind up with a dinner and lunch for the following day, the good lady took up the challenge last night, starting things off with a wholewheat aubergine lasagne accompanied by a tomato, black olive and beetroot salad.
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