Wednesday, October 27, 2010

Savory Frijoles with Natural Rice

Adapted from New Age Vegetarian Cookbook (1968)

Savory Frijoles with Natural Rice

1 1/3 cups cooked rice (preferably brown rice)
1 can pinto beans
1 Tblsp margarine
2/3 tsp Vegex (see note)
3 Tblsp vegan sour cream (see note 2)
Chopped parsley, to taste

Drain and rinse the beans. Heat the margarine, Vegex, and sour cream in a pan over medium heat, stirring,  until the sour cream dries noticably. Stir in the beans and continue to heat until warm. Serve beans over the rice. Garnish with chopped parsley.


Vegex is a yeast extract similar to marmite or vegemite. It is commercially available, although the alternatives may be easier to find without resorting to buying over the internet. Another good substitute in this recipe is Better Than Bouillon No-Beef Base.


I generally DESPISE recipes that attach the word 'vegan' to an ingredient without providing more guidance, yet I'm doing that myself here. There are plenty of recipes for sour cream taste-alikes floating around the net to try out. When I see 'sour cream' in a recipe my mind reads 'plain soy yogurt', so that's what I use.


No, you didn't miss a post. I haven't reviewed the book this recipe comes from yet. Time issues. Again, my adaptations were modifications to fit the way contemporary cooks go about the business of cooking. If I was making this as a meal I would tweak the flavors quite a bit. As is it seems terribly bland. Could definitely use some cumin and oregeno ....

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