Tuesday, September 7, 2010

Alaskan Feasting & Refried Black Beans

My birthday was back in August and my dad sent me a large box full of delicious, wild Alaskan seafood. I recieved 2 large salmon filets, 2 smoked salmon filets, 2 large bags of frozen shrimp, and scallops. Thus far I have made honey salmon with aspargus.......
Marinate fish in honey glaze for a couple hours before grilling. This fish turned out fantastic! I also made scallop scampi by cooking the scallops in a white wine, butter, garlic mixture, and topped over pasta. The shrimp have just been boiled and enjoyed with cocktail sauce. I am slowly devouring the whole box of seafood!

One of my favorite foods has got be authentic mexican food. My Grandma is the best at making it. I love love love, did I mention LOVE her refried beans?!?!?!
It is always a treat eating them whatever she prepares along side of them. I recently took some leftover beans home and made Huevos Rancheros for breakfast!
When I am at home I do my best to re-create a vegan pinto refried bean dish. I was completely out of pinto beans, so I decided to use the black beans I had instead.

Vegan Refried Black Beans
  • 1 can black beans
  • 1 TBSP Earth Balance or other Vegan Butter
  • Salt & Pepper to Taste
Bring beans and butter to a boil, remove from heat mash and add salt and pepper to taste.

I love to put mine into a Ezekial wrap, add avacado, spinach, tomato and jalepenos. It is sooo good and this picture is making my mouth water because I am hungry for lunch right now as well!

If you try it let me know how you like it! Easy way to enjoy some vegan mexican dish at your home!


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