Vegan-In

William's Red Beans and Rice



1 lb red kidney beans (Camellia brand)
1 large onion
2 tbsp dried parsley
1 tbsp season salt
2 (5inch) pieces of fresh celery
1 clove of fresh garlic
10-12 bay leaves
1 tbsp marjoram
1/4 cup green onions
1 lb tvp "meat"
4 cups rice


*Wash beans, put in pot of water with 2 inches of water over beans
*Add all (except: "meat", green onion, rice.)
*Bring to boil, then lower temp to simmer
*Simmer 2 hours then add "meat" and 2 cups water
*Add season salt and simmer 1 hour.
*Add green onions and cook 1 hour (or until beans are soft)
*We use a rice steamer to cook our rice.  If you do not have one of these cook per instructions on bag.

This one is a little time consuming, but well worth the wait.  Serves 6-8.
Along with his recipe I also prepared cornbread.
Recipe below. 

Cornbread

1 Cup Unbleached Flour
1 Cup Cornmeal
1/2 Cup Agave Syrup
4 tsp Baking Powder
3/4 tsp Sea salt
1 Cup Soymilk
1/4 Cup Canola or Veg. Oil


2 Tbsp Ground Flax
6Tbsp Water

*Preheat oven 400 degrees
*Spray 8" baking dish with nonstick spray
*Boil water in saucepan and add flax.  Simmer 3 minutes stirring occasionally
*In Separate bowl, mix dry ingredients, then add agave and stir.
*Add soymilk, flax mixture, and oil.  Mix together until smooth.
*Pour into baking dish
*Bake 20-25 minutes.
*Cool about 20 minutes.
*Slice and serve.  ( I like to top mine with earth balance buttery spread)