My gluten-free muffins

I came up with this recipe to fit in my 12-count Wilton mini muffin pans. For me, things work better in miniature.

Preheat toaster oven to 375 degrees

1 1/3 c brown rice flour
1/2 tsp salt
3/4 tsp baking soda
~1/4 cup sugar
1/2 Tbsp tapioca starch heated in 1/2 cup water till thick (micro 30 sec, stir, 30 sec)
1/2 cup mashed fruit (bananas, strawberries, sweet potatoes, etc)
1/2 Tbsp vinegar
1/4-1/2 cup water, depending on wetness of fruit
2 Tbsp oil
season as desired with cinnamon, ginger, etc.

Stir together dry ingredients, then stir in wet ingredients. Spoon into oiled muffin cups and bake 15-1 minutes.

Carol Fenster's sandwich bread

You have to go to Carol Fenster's site and look around.
http://www.savorypalate.com/Sandwich_Bread.aspxAmounts in parenthesis are generally for doubling the recipe.

Combine yeast, milk & 2 tsp sugar. Let sit 5 min.
(3) 2 1/2 tsp dry yeast
(2) 1 cup milk (110 degrees)
(4+) 2 Tbsp sugar, divided
Combine dry ingredients.
(5) 2 1/2 cups GF flour blend
(3) 2 tsp xantan (guar) gum
(1 1/2) 1 tsp salt
(-) 1 tsp Ener-g egg replacer
Combine all dry ingredients. Then add wet ingredients
(4) 2 eggs
OR (2/3) 1/3 cup flax mix
OR (1) 1/2 cup tapioca sludge (1/2 cup water heated with 1/2 Tbsp tapioca starch)
(6) 3 Tbsp oil
(2) 1 tsp vinegar
Mix on low speed to combine, then medium speed for 2 minutes.


Place dough in 8X4 loaf pan (greased or nonstick). Let rise ~ 30-40 min and dough is level with top of pan. Bake 375 50-55 min. Cover with foil after 10 minutes.

I generally double the recipe and replace the 2 cups milk with 2 cups water heated with 2 Tbsp tapioca and make up the rest of the liquid with cold rice milk or water. I mix it by hand, which is a bear. I don't use xanthan gum (no corn). Sometimes I use guar gum, sometimes I don't. It's not as pretty as store bought. I've experimented used different bean and grain flours to give it a multi-grain taste, and the thing I've learned is to stay away from amaranth. Lentil flour isn't bad. I do not like this bread fresh out of the oven. To me, it is better the next day.

Gluten-free gingerbread for houses

This is adapted from a recipe found at recipezaar.com I like it because you don't have to chill it before you roll it out. I increased the recipe by half as much again and it easily made three small houses. I personally like the A-frame design because it is much more stable. We used two 1/4" dowels to help roll out the dough the correct thickness. We used home-made powdered sugar to make buttercream frosting to glue everything together. We used organic, corn-free candies to decorate our houses. My notes begin with (*

By: LUv 2 BaKE
Dec 24, 2005

This dough is very easy to work with. We use this gingerbread to make our annual gingerbread houses. One recipe makes 3 fair sized gingerbread houses. This is also works excellent for gingerbread people. From Good Housekeeping Dec 94


Ingredients

* 3/4 cup sugar
* 3/4 cup molasses
* 2 1/4 teaspoons ginger
* 1 1/2 teaspoons allspice
* 1 1/2 teaspoons cinnamon
* 1 1/2 teaspoons cloves
* 3 teaspoons baking soda
* 3/4 cup margarine (*2/3 c oil)
* 1 1/2 eggs, beaten (*1/2 cup egg substitute, 1/2 cup water and 1/2 Tbsp tapioca)
* 5 1/4 cups all-purpose flour (*gf blend)

Directions

1.In a medium saucepan, heat sugar, molasses, ginger, allspice, cinnamon, and cloves to boiling, stirring occasionally.
2.Remove from heat; stir in soda (it will foam up).
3.Stir in margarine till melted.
4.With a fork, stir in egg, then flour.
5.On a floured surface, knead dough till mixed. Divide dough in half, wrap half with plastic wrap; set aside.
6.Roll half the dough, with a rolling pin, slightly thinner than 1/4 inch.
7.Cut with cutters.
8.Bake at 325F on a cookie sheet for 12 minutes; cool on a wire rack.
9.Makes about 3 dozen 3" gingerbread people.
10.NOTE: We make houses by cutting out our house design (the 2 sides of the roof, two sides, a front and a back of the house) on graph paper, and then placing the graph paper shapes on the dough and cutting the dough shapes out with a knife.



http://www.recipezaar.com/Gingerbread-For-Cookies-or-a-Gingerbread-House-149257

Here is a link to various gingerbread patterns http://christmas.lovetoknow.com/Gingerbread_House_Patterns

Decent Pancakes

Makes 6 medium pancakes
1 1/4 c brown rice flour
1/4 cup lentil flour
1/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt

1/2 cup egg substitute (1/2 cup water and 1/2 Tbsp tapioca starch, heated till thick)
1/4 cup cooked, mashed sweet potato
1 Tbsp oil
1/2 Tbsp vinegar
water to make thick batter consistency

Cook in non-stick skillet over medium heat. 3:20 for the first side and 3:00 for the second side. Chocolate chips make a nice addition.

Piping Marshmallows

I know gelatin isn't exactly vegan, but it's an option. I put these in a gallon bag with the corner cut out and make small blobs or shapes. You can create different colored marshmallows by using pomegranate or some other juice. We've also boiled spinach in a small amount of water, made a paste, and used that to dye them green and shape them into trees. You can add 1/2 tsp vanilla or 1/4 vanilla and 1/4 peppermint flavoring. This came from the Martha Stewart website. She uses it for making peeps.

1) In an electric mixing bowl, sprinkle
1 envelope (2 1/2 tsp) gelatin over
1/3 cup water
let soften for 5 min
2) In a small saucepan, combine
1/4 cup water
1 cup sugar
stir over med high
Heat until sugar is dissolved. STOP stirring, brush down any crystals on side of pan.
Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from heat.
With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.
Generously dust an 8 x 12-inch glass baking pan with confectioners' sugar. Pour marshmallow mixture into pan. Dust with confectioners' sugar; let stand overnight, uncovered, to dry out.


http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=28f9e6baefa0f010VgnVCM1000003d370a0aRCRD&vgnextfmt=default

World's Best Pasta Sauce!

To make this vegan, leave out the meat and add an extra Tbsp of Italian Seasoning. I've also replaced the tomato sauce, paste and water with another 28 oz can of tomato puree.

http://allrecipes.com/Recipe/Worlds-Best-Pasta-Sauce/Detail.aspx

World's Best Pasta Sauce!
Submitted by: Johnchandler
Rated: 5 out of 5 by 118 members Prep Time: 15 Minutes
Cook Time: 1 Hour 30 Minutes Ready In: 1 Hour 45 Minutes
Yields: 16 servings

"This meaty tomato sauce is great on your favorite pasta dish!"
INGREDIENTS:
1 pound sweet Italian sausage,
sliced
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed
tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil
1/2 teaspoon fennel seed
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black
pepper

DIRECTIONS:
1. In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 12/20/2008

Black Bean Sausage Patties

These are so yummy! I've also rolled them flat, scored them into triangles and cooked them till crispy in a 250 degree oven to make spicy chips.

http://www.glutenfreecookingschool.com/archives/black-bean-sausage-recipe/

Black Bean Sausage Patties
2 tsp. canola oil
1/4 yellow onion, diced

1 1/2 c. brown rice, cooked
1 can black beans, or 2 c. cooked

1/4 c. brown rice flour
2 tsp. rubbed sage
1 tsp. fennel seed, chopped
1/2 tsp. red chili flakes
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cumin

1. Heat 2 tsp. of canola oil in a large skill over medium heat. Saute the diced onions until they are soft, about 5 minutes.

2. Combine the black beans, brown rice, and onion in a food processor. Pulse until all items are well combined (i.e., no visibly whole pieces of bean)

3. Scoop the bean mixture into a large mixing bowl and add the flour and spices. Stir to combine.

4. To make the sausage patties, divide the bean mixture into twelve pieces and roll each piece into a ball. (A little flour on your hands will help with the stickiness.) Place one of the balls between your palms, and squash it into a pattie shape.

5. Add a little more oil to your skillet and turn it down to medium low. Add the black bean sausage patties to the pan, and brown on each side.

Karina's Roasted Eggplant Tapenade

Click here for the original in all its loveliness

http://glutenfreegoddess.blogspot.com/2007/09/roasted-eggplant-tapenade.html

I've never used the capers, agave nectar or olives, and I like to serve it with toasted gfcf bread, crackers or over pasta

To roast::

2 smallish eggplants- you know, just right, not too big (or you'll be eating tapenade for breakfast lunch and dinner)
Sea salt
1/2 red onion
5 cloves of garlic (what can I say?)
4 plum or Roma tomatoes
Extra virgin olive oil
Balsamic vinegar- or use lemon juice if you like
Dried or fresh Italian herbs- oregano, thyme, marjoram, basil, parsley

To assemble::

1/2 cup ripe olives
1-2 teaspoon agave nectar
1 heaping tablespoon capers
1 tablespoon or so chopped fresh parsley, for serving

Preheat the oven to 400 degrees F (here at high altitude I have to crank the heat, but if you prefer a longer slower roasting time, do whatever your little heart desires).

Peel the eggplants and cut them lengthwise into four pieces each. Lay them in a roasting pan and sprinkle both sides of the eggplant with sea salt. Set them aside to let the salt do its thing (salting the eggplant draws out the moisture and bitterness).

Meanwhile, roughly chop the onion and garlic. Halve the tomatoes.

Check the corners and under the cabinets for dust bunnies while you wait (after all, company is coming). Check your iPod playlists for dinner music.

When the eggplant is weeping- about 10 to 15 minutes- blot with a paper towel to remove the excess moisture. Cut up the slices a bit. Add the onion pieces, garlic and tomatoes. Drizzle it all with olive oil and balsamic vinegar. Stir with a wooden spoon to coat.

Face the tomatoes cut side up. Sprinkle the whole shebang with dried herbs (no need to waste fresh herbs for this roasting process).

Roast in the oven for an hour or more, as needed. The eggplant should be very tender. Remove the pan from the oven and let it cool a bit.

Spoon the eggplant mixture into a food processor bowl; add the olives and agave nectar; cover and pulse until the mixture is finely diced- or you can make it less chunky and puree it. I like mine with some texture.

Scoop it out into a bowl and add the capers and chopped fresh parsley. Taste test for seasoning adjustments- more salt? Vinegar? Olive oil? Some pepper? Cover and chill until serving.

I like this tapenade best at room temperature; so I took it out of the fridge about fifteen minutes before serving.

sweet potato fries

I like to up the chili pwd and add some garlic pwd

Spicy Baked Sweet Potato "fries" Recipe #176192
This recipe is adapted from a weight loss websites newsletter.
Posted for 2006 Zaar World Tour - Mexicoby Lauralie41
30 min 15 min prep
SERVES 4
* 2 medium sweet potatoes, washed and cut lengthwise into strips 1/3 inch on each side
* 1 1/2 tablespoons olive oil
* 1 teaspoon ground cumin
* 1/2 teaspoon chili powder
* 1/4 teaspoon salt
* 1/2 teaspoon onion powder
1. Preheat oven to 450°F With aluminum foil or parchment paper, line a cookie sheet.
2. In a medium bowl, combine sweet potatoes with olive oil and seasonings. Mix well to evenly coat potatoes. Place potato strips on the foil or parchment lined cookie sheet and leave space between strips for even baking.
3. Bake for approximately 15 minutes or until potatoes become crispy. Turn strips every 5 to 7 minutes as needed. Serve immediately. (I don't turn them)
copyright 2008 Recipezaar. All Rights Reserved.
http://www.recipezaar.com/176192

Chocolate Covered Peppermint Patties

These are surprisingly (or not so surprisingly) good


Chocolate Covered Peppermint Patties
http://allrecipes.com/Recipe/Chocolate-Covered-Peppermint-Patties/Detail.aspx

Submitted by: Wendy MacLeod
Prep Time: 45 Minutes Cook Time: 5 Minutes
Ready In: 8 Hours 50 Minutes Yields: 48 servings
"These cool peppermint patties are made with mashed potatoes."
INGREDIENTS:
1 cup mashed potatoes
1 teaspoon salt
2 tablespoons melted butter (vegan margarine)
2 teaspoons peppermint extract
8 cups confectioners' sugar
8 (1 ounce) squares semisweet chocolate (vegan)
2 tablespoons shortening (vegan)

DIRECTIONS:
1. In a large bowl, mix together the potatoes, salt, butter, and peppermint extract. Gradually mix in confectioners' sugar; mix in enough to make a workable dough, between 6 and 8 cups.
2. Knead slightly, and roll into cherry-size balls. Flatten balls to form patties. Arrange on sheets of wax paper, and allow to dry overnight.
3. Place chocolate and shortening in a microwave-safe bowl. Heat in microwave, stirring occasionally, until melted and smooth. Dip patties in melted chocolate, and let cool on wax paper.

ALL RIGHTS RESERVED © 2005 Allrecipes.com
Printed from Allrecipes.com 12/22/2006

Chocolate Loaf cake

This is the first recipe I ever created when we first started GFCF

Chocolate Loaf
Stir together:
1/4 tsp salt
1 cup gf flour blend
1/2 Tbsp baking powder
1/4-1/2 cup cocoa powder
1/4 to 1/2 cup sugar (I use 1/4)
0-1/4 tsp guar gum
Combine and add to dry ingredients
1 to 6 Tablespoons oil/applesauce
1 egg or substitute
~1/4 cup rice milk
Spoon batter into muffin cups or 9X5 loaf pan. Bake 15-20 minutes at 350 degrees, check for doneness and cook longer if needed.
Icing: Heat 1/4 cup rice milk to almost boiling. Add 1/2 cup chocolate chips and whisk or stir until melted and smooth. Icing thickens as it cools.

Sugar Drop Cookies with Oil

Joy of Cooking Sugar Drop Cookies with Oil

Sift together:
2 1/2 cups flour (GF blend)
1 1/2 tsps baking powder
3/4 tsp salt
1 tsp cinnamon or 1/4 tsp fresh nutmeg
Combine:
1 cup sugar
3/4 cup vegetable oil (I use non-GE canola)
Add to this mixture and beat well after each addition:
2 eggs*
1 tsp vanilla**
Preheat oven to 375. Add the flour mixture all at once and beat well. Shape the dough into 1/2-inch balls. Dip the balls in Granulated sugar or, flatten the balls as thin as you can between very lightly floured hands. To give a corrugated effect, score them in parallel lines with a fork dipped in flour and sprinkle with granulated sugar Bake about 10-12 minutes on a lightly greased cookie sheet.

*Replace two eggs with 1/2 Tbsp tapioca starch dissolved and boiled in 1/2 cup water till clear and thick.
** To turn into lemon drop cookies, omit cinnamon and replace vanilla with lemon extract. Roll into small balls and flatten slightly.**To turn into chocolate chip cookies, omit cinnamon and add about 1 cup mini chocolate chips

Song of India Rice

Song of India Rice
adapted from Diet for a Small Planet by Frances Moore Lappe
1 Tablespoon margarine (I use olive oil)
1 Tablespoon curry powder
1 onion sliced
1/2 cup cashews and raisins
1 apple, cored and sliced (we like granny smith the best)
3 cups cooked brown (or white) rice
Salt and pepper to taste
Yogurt (soy or other alternative. I just east it without now)

Heat margarine and saute curry powder, cashews and raisins, onion and apple. Add rice and salt and pepper and mix well. Serve with yogurt. (We like to mix the rice and yogurt before serving)

Roman Rice and Beans

This is one of the first vegetarian recipes I tried. If you don't use the cheese or use an alternative, its vegan.

Roman Rice and Beans
from Diet for a Small Planet by Frances Moore Lappe
1 tablespoon olive oil
2 cloves garlic, crushed
1 large onion, chopped
1 to 2 carrots, chopped
1 stalk celery or 1 green pepper chopped
2/3 cup chopped fresh parsley
2 to 3 teaspoons basil
2 teaspoon oregano
2 to 3 large tomatoes, coarsely chopped
Salt and pepper to taste
2 cups cooked kidney beans (3/4 uncooked)
cups cooked brown rice (or white rice)
1/2 cup or more grated parmesan cheese
Heat oil and saute garlic, onion, carrots, celery, parsley, and dried herbs until onion is translucent. Add tomatoes, salt and pepper, and beans. Combine rice and Parmesan cheese. Add bean mixture to rice mixture. Garnish with more fresh parsley and grated cheese.

Veggie Burgers

I've figured out how to make these gluten-free

Veggie Burgers from Bon Appetite magazine
www.kenter.demon.nl/recipes/rfvc/Art007758.html
Half of my children and myself like these veggie burgers. My favorite way to eat it used to be on a whole wheat bagel with thick slices of onion, tomato and pickle and some romaine lettuce. Now I either eat it with a fork or use a gf bun.

Makes 12 burgers using 1/2 cup for each patty.

4 cups water
2/3 cup pearl barley (gf oats)
2/3 cup brown lentils
2/3 cup long-grain brown rice

1/4 cup vegetable oil
2 cups finely grated carrots
1 cup finely chopped onion
1 cup finely chopped celery
1/4 cup shelled sunflower seeds
1 Tablespoon minced garlic
1 tablespoon chopped fresh or 1 tsp dried basil
2 tsp chopped fresh or 1/2 tsp dried thyme
2 tsp chopped fresh or 1/2 tsp dried oregano

4 large eggs, beaten (sub 1 Tbsp tapioca starch heated in 1 cup water till thick, like egg-white consistency)
tablespoons whole wheat or all purpose flour
vegetable oil or cooking spray

Bring 4 cups water to boil in heavy large pot. Stir in barley, lentils and rice. Reduce heat to low. Cover and cook until grains are tender, about 40 minutes. Transfer to large bowl. Cool.

Heat 1/4 cup oil in large skillet (or use cooking spray) over medium-low heat. Add carrots, onion, celery, sunflower seeds and garlic and sauté until vegetables are tender, about 12 minutes. Add to grains and cool. Mix in basic, thyme and oregano. Season with salt and pepper. (Can be made to this point and refrigerated over night) Stir beaten eggs and flour into grain mixture. Press 1/2 cup mixture between palms of hands to form patty. Heat film of oil in skillet. Cook about 5 minutes per side, until golden brown and heated through. Serve as desired. You can also shape them into patties, brush with oil and bake them in the oven at 375 till brown.

Basic Vegetable Stock

I do this with what I've got on hand. I also keep a gallon bag in the freezer for veggie odds n ends and use that.

Basic Vegetable Stock
adapted from Vegan Planet by Robin Robertson, p 68

1 Tbsp olive oil
1 large yellow onion, coarsely chopped
2 celery ribs, chopped
2 medium carrots, coarsely chopped
8 cups water
2 garlic cloves, crushed
1/2 cup coarsely chopped fresh parsley leaves
1 large bay leaf]
1/2 tsp black peppercorns
1 Tbsp tamari or soy sauce
salt

1. Heat oil and sauté onion, celery and carrots until softened, about 5 minutes. Add the water and remaining ingredients. Bring to a boil, then simmer, uncovered, for an hour to reduce the liquid and bring out the flavors of the vegetables. Strain through a fine-mesh sieve into another pot, pressing the juices out of the vegetables with the back of a large spoon. The stock is now ready to use and can be further boiled and reduced by 1/4, refrigerated for 3 days or frozen up to 3-4 months

Black Bean and Butternut Squash Chili

As you can see, I'm very fond of Vegan Planet

Black Bean and Butternut Squash Chili
adapted from Vegan Planet by Robin Robertson, p 316

1 Tbsp olive oil
1 medium yellow onion, chopped
1 garlic clove, minced
1 jalapeno (opt) seeded and minced
14.5 oz can plum tomatoes, drained and chopped
1 cup water
1 cup apple juice
1/4 cup tomato paste
2 Tbsp chili powder, to taste
1 tsp salt
1 medium butternut squash, peeled, seeded and cut into 1/2-inch dice
3 cups cooked or two 15 oz cans black beans, drained

1. Heat the oil and sauté onion, garlic and jalapeno (if using). Cover and cook until softened, about 5 minutes. Add the tomatoes, water, apple juice, tomato paste, chili powder, salt, and squash and stir to combine. Bring to a boil, then reduce the heat to low. Cover and simmer until the squash is tender, about 30 minutes.
2. Add the beans, then taste and adjust the seasonings. Simmer, uncovered, for about 15 minutes to blend the flavors. Serve hot.

(*My variation: omit water, juice and tomato paste and replace them and the 14 oz can of tomatoes with a 28 oz can of diced tomatoes, pureed. I used a pre-baked sweet potato in place of the squash*)

Black Bean Croquettes

Black Bean Croquettes
adapted from Vegan Planet by Robin Robertson, p 279

1 1/2 cups cooked or 15 oz can black beans, drained
1 large all-purpose potato, peeled, diced, cooked in water until tender, and drained
1/4 cup grated onion
1/2 c grated carrots
2 Tablespoons minced fresh parsley leaves
1 tsp salt
1/2 tsp pepper
1 cup dry bread crumbs
1/4 cup olive oil

1. Place the beans, potato, onion, carrots, parsley, salt and pepper in a food processor and process until well blended. Divide the mixture into 4 equal mounds and shape into patties OR use a tablespoon to make smaller patties. Coat each evenly with the bread crumbs and set on a baking sheet, flattening the bottoms. Moisten fingers with oil and apply a light film on each.
2. Bake in preheated oven 20-25 minutes or skip moistening with oil and cook in oil in skillet until brown, about 5 minutes.

Indian-spiced Lentil Patties with Three-Fruit Chutney

Indian-spiced Lentil Patties with Three-Fruit Chutney
from Vegan Planet by Robin Robertson, p 458

3 Tbsp olive oil
1/2 cup minced onion
1 cup cooked brown lentils, well drained
1 cup chopped cooked potato (baked, not boiled)
1/2 cup finely chopped cashews (opt)
2/3 cup dry bread crumbs
1 Tbsp minced fresh parsley
1 tsp curry, or more to taste
1/2 tsp salt
1/8 tsp cayenne (opt)
4 roti or other Indian flatbread, warmed
Chutney

1. Heat 1 Tbsp olive oil in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Transfer to a food processor and add the lentils, potato, cashews, bread crumbs, parsley, curry powder, salt and cayenne. Process until well blended.
2. Shape the mixture into 8 small patties. Heat the remaining 2 Tbsp oil in a large skillet over medium heat. Add the patties and cook until browned on both sides, about 5 minutes per side.
3. Place 2 patties end to end of the lower their of eat flatbrea, spread with chutney, roll up, and serve hot.
(*My Version: Saute onion in pan, add remaining ingredients minus the bread crumbs. Gently stir till heated through and serve.*)

Black Bean Chili-Topped Baked Sweet Potatoes

Black Bean Chili-Topped Baked Sweet Potatoes
http://www.veganchef.com
The Vegan Chef, the Internet home of Chef Beverly Lynn Bennett

4 large sweet potatoes, washed well (do not peel)
1/2 cup onion, diced
1 1/2 t. olive oil
1/2 cup green pepper, destemmed, deseeded, and diced
1/2 cup Roma tomatoes, destemmed, deseeded, and diced
2 t. garlic, minced
1/2 t. chili powder
1/2 t. ground cumin
1/4 t. salt
1/8 t. freshly ground black pepper
1 - 15 oz. can black beans, rinsed, and drained
1 - 8 oz. can tomato saucehot pepper sauce, to taste

Go to http://www.veganchef.com/ for directions