We had a really good, albeit short, trip to St. Louis. My dad's graduation ceremony was held at the Missouri History Museum. It was a lovely ceremony with a good keynote speaker. It was also really nice to see my grandparents from Houston, we don't get to see them enough. After the ceremony, we had a nice lunch and looked around the St. Louis Art Museum for awhile. I will post some St. Louis pictures at the end of this post.
Onto the food. As you all know, Brett and I love Mexican food, it might go beyond love, but that is beside the point. :-) Anyways, we have been trying to get a good refried bean recipe down for a couple of years. Our beans have always turned out well, but they were also always more flavorful than authentic refried beans, and something always seemed a bit off. I did a little research and experimented, and have come up with the most 'authentic' recipe for vegan refried beans we've had yet.
Brett also made a good portion of this meal. I made the beans, he made the marinade, cut up all the veggies, and marinated them for the day. When I got home from work to make the meal, all I had to do was sauté the veggies and heat up the beans. Gotta love meals like that!
'Traditional' Vegan Refried Beans
1 cup of dry pinto beans, soaked overnight and rinsed
1 serrano pepper, stem removed
1 jalapeno pepper, stem removed
1/2 medium onion (or equivalent)
1/2 bulb of garlic, peeled
2-3 tbsp vegetable (or other) oil
1-2 tbsp salt (in water)
In a crock pot, combine all the ingredients and fill the pot with water. Simmer on high for 2-3 hours or until beans are soft. (You could also do this in a pot on the stove.)
Reserve about half a cup of the bean water.
Remove the peppers, garlic, and onion, and discard.
Mash beans with a mixer or potato masher, adding bean water and salt as needed to taste.
Fajita Burrito with Refried Beans
2 red bell peppers, seeded and sliced
1/2 red onion, sliced
1 package white button mushrooms, sliced
Marinate the veggies in Just Another Fajita Marinade for at least a couple of hours.
Heat a large skillet over medium heat for about 2 minutes. Add the veggies and cook for about 15 minutes or until soft. You may want to put a lid on the pan (if you have one) to help them cook faster.
Layer refried beans and marinated veggies in warmed tortillas and roll 'em up! Serve with salsa.
We both really like this mariade, it works really well with fajita style veggies.
I'll end this post with a few pictures from the History Museum St. Louis. Unfortunately, none of them will be of my dad's graduation. For one, the lighting was difficult for our camera and we didn't get many good pictures. And for two, well, I didn't ask him if he minded living in infamy on my blog, so I didn't think it would be fair to post the pictures without asking him first.
I really have a thing with public transportation, so I was excited to take a picture of one of the Metro buses in St. Louis.
The Missouri History Museum. You can actually see my family walking up towards it.
Old trolly car.
Good 'ol TJ.
These posters are from 1943. I don't think we should have ever lost these principles.
And finally, they have an exhibit at the Museum where you can stand behind this thing that looks like the basket of a hot air ballon and the TV shows you 'flying' over St. Louis, seeing the arch, all that sort of stuff. It's a pretty silly, kitchy thing, but I thought it would be fun to take a picture of it 'flying' us over St. Louis. See the Arch in the background. It felt so real...... ;-)
I will try to get back on this afternoon and post the weekly garden update, and will try to catch up on everyone's blog soon!
'Til next time.