Dinner Three

Black Beans and Cabbage with Vegan Mayonnaise

This is a great pandemic dish because all the ingredients will keep in your fridge and pantry for weeks (well, except for the cilantro, which isn't necesary)!   Also, it's just one of my favourite dishes to eat, it has become a real staple meal.  

I made the beans by frying two diced yellow onions until they were starting to become translucent.   Then, I added three teaspoons of this Taco Seasoning, three tablespoons of this lime juice, and two small (drained and rinsed) cans of black beans.    I turned down the heat, covered the pan, and left it for about ten minutes.   Thanks to my friend Sarah for teaching me to add lime juice to my black beans, and thanks to my friend Karen for giving me this delicious taco seasoning as a gift!   You can currently get the seasoning packets at the local products display in the corner of Metro.  I'll leave it to you what kind of heat you add to this dish, and how much.  

To make the cabbage dish I, first, sliced a green cabbage quite thinly.   Then, I made this amazing vegan mayonnaise and mixed it in!    I used this recipe, with the following modifications. 

Ingredients:

• 3 tablespoons (45 mL) aquafaba (chickpea brine)
• 1 tablespoon (15 mL) fresh lemon juice (also Lakewood)
• 1 teaspoon (5 mL) apple cider vinegar
• 1 teaspoon (5 mL) maple syrup 
• 1/2 teaspoon sea salt
• 1/4 teaspoon dry mustard powder
• 3/4 cup of avocado oil

Directions:

1. Add the aquafaba, lemon, vinegar, syrup, salt, and dry mustard into a Magic Bullet and blend to combine. 
2. Add the avocado oil 1/4 cup at a time.  It will take it about five minutes of blending to become thick, and it will happen INSTANTLY.  It's crazy!