Refried Beans

 most recipes have the following that we cannot use: cheese, onions, garlic, and lime.

For cheese, we have vegan parmesan  and Tofutti cream cheese

For onions and garlic and lime, I needed one vegetable that would caramelize and one that would provide acid. So we roasted grape tomatoes and sweet peppers in the oven with salt pepper and brown sugar. 

When they came out, I put them in a pot with some oil. I added hot red pepper, basil, pepper, and parsley (recipes prefer cilantro). Then we emptied the can of refried beans into the pot, and it was too thick, so we added water. Then when it got too thin I added some gluten free breadcrumbs that Melissa made and keeps in a jar. 

It was too mild so I added basil, oregano, black pepper, some tamari soy sauce, and then a lot more black pepper. 

Served with the parmesan and with quinoa chips (Late July brand) it was great for dinner and again for breakfast and now it's gone.

Basic Tomato Sauce

 I like Bionature brand tomato paste in the glass jar because you don't have to use all of it at once, whereas if you get tomato paste in a can, you open the can and have to use it or put it in a container.

I put some of the paste in a tall pot, with the sides high enough to catch any bubbling or spurting. Tomato paste bubble and splashes unpredictably. Then I added the spices, a little later the oatmilk. Finally, when the pasta was done, I added the pasta water. It was fantastic! Gentle but flavorful. We will keep working on this recipe but it's great!

Tomato paste

pepper, salt, sugar, and brown sugar

ancho chili powder and then paprika

basil

oregano

a little oatmilk

pasta water

vegan cheese

a splash of olive oil

bread crumbs for thickener