I have miscellaneous food to use up (notably rapidly wilting lettuce, and I hate salad) and came up with the following extremely tasty and, more to the point, fast meal.
1 can of pinto beans, drained and rinsed
1/2 tsp paprika
1/4 tsp cumin
1/4 tsp cayenne pepper (to taste)
1 tsp chili powder
Corn chips (Fritos!)
Add water to cover the beans and bring to a boil with the spices. Let it simmer while you prepare everything else. By the time you chop lettuce and lay out chips on two plates, covered with chopped lettuce, you’ll be ready to drain the beans (leave a little “juice”) and divide them in half over each plate. Top with cheese and salsa.
I think I have finally landed on the secret to perfect vegan mashed potatoes that are relatively low fat. I used to put soy milk in them, but it just isn’t the same as dairy and made the potatoes taste a little odd. Today I made them like so: I cooked the chopped potatoes in vegetable broth and saved the broth. I used beaters to whip the heck out of the cooked potatoes and added broth about half a dipperful at a time until the potatoes were a perfect fluffy texture; I also added some margarine and a decent-sized pinch of garlic powder during all this mixing. The broth made everything perfect in potato land.