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.
It’s day four of National Vegetarian Week and after cheese and garlic snacks, homemade pizza, awesome spicy wedges and a kick ass breakfast at Zuni Kilkenny (see below), I was stumped as to what to cook for dinner tonight. Breakfast was a late one, around 10am or so, and a working breakfast at that and as lunch disappeared across projects this afternoon, I pulled into the car park in SuperValu not knowing what to cook this evening, having promised I’d cook something up by seven.
Whatever made me decide to do a risotto dish is beyond me (I’d never even consider ordering it when eating out) but it turned out to be one of the nicest, simplest of dishes I’ve cooked in a while, so much to the point that Mrs. Any Given Food-to-be reckons it’s the best thing I’ve cooked her, ever.
That’s pretty high praise in this house.
Read on for the recipe after the jump…
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