Adapted from New Age Vegetarian Cookbook (1968)
Savory Frijoles with Natural Rice
1 1/3 cups cooked rice (preferably brown rice)
1 can pinto beans
1 Tblsp margarine
2/3 tsp Vegex (see note)
3 Tblsp vegan sour cream (see note 2)
Chopped parsley, to taste
Drain and rinse the beans. Heat the margarine, Vegex, and sour cream in a
pan over medium heat, stirring, until the sour cream dries noticably.
Stir in the beans and continue to heat until warm. Serve beans over the
rice. Garnish with chopped parsley.
Vegex is a yeast extract similar to marmite or vegemite. It is
commercially available, although the alternatives may be easier to find
without resorting to buying over the internet. Another good substitute
in this recipe is Better Than Bouillon No-Beef Base.
NOTE (SOUR CREAM):
I generally DESPISE recipes that attach the word 'vegan' to an
ingredient without providing more guidance, yet I'm doing that myself
here. There are plenty of recipes for sour cream taste-alikes floating
around the net to try out. When I see 'sour cream' in a recipe my mind
reads 'plain soy yogurt', so that's what I use.
Again, my adaptations were modifications to
fit the way contemporary cooks go about the business of cooking. If I
was making this as a meal I would tweak the flavors quite a bit. As is
it seems terribly bland. Could definitely use some cumin and oregano