Calico Beans and More

At a recent family gathering, my sister, sister-in-law, and I got to talking about calico beans, which was a popular casserole dish when we were growing up. After finding my grandmother’s recipe, I was inspired to try a vegetarian variation. Quite good! It makes nearly two quarts, so I froze part of it.

I also made

  • Sweet potato/broccoli salad with peanut butter/lemon dressing
    This is a variation of Robin Robertson’s recipe from 1,000 Vegan Recipes. I substitute dried cranberries for the pomegranate seeds, skip the peanut garnish, and reduce the oil in the dressing to one tablespoon. Instead of oil, I thin the dressing with some sherry that I use for preserving my fresh ginger root. This is one of my favorite salads.
  • Oranges with dried figs, dried cranberries, coconut, and walnuts
    Also from 1,000 Vegan Recipes
  • Waldorf salad with apple, lots of celery, fresh tarragon, toasted walnuts, and a Greek yogurt/mayonnaise dressing
    This is a variation of the salad in Jack Bishop’s Vegetables Every Day. I make this often, usually with tofu mayonnaise.
  • Roasted vegetables (carrots, parsnips, red onion, red bell pepper, cauliflower, and shitake mushrooms)
  • Steel-cut oatmeal
    This reheats beautifully in the microwave, so I make a full batch and have enough for several breakfasts.
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