vegan-beans/carrots/corn

[Pedata]

Sweet-n-sour baked beans

2 cups of cooked great northern beans
1 small onion, chopped
2 cloves of garlic, minced
1 tablespoon of oil
one quarter cup of brown sugar
one third cup of chili sauce
2 tablespoons of molasses
1 teaspoon of hot sauce
1 cup of pineapple chunks
Salt and pepper to taste

Use a big frying pan
Fry the onion and garlic in the oil until the onions are slightly tan. Add the brown sugar, chili sauce, molasses, hot sauce, and salt & pepper. Simmer for 10 minutes. Add the beans and pineapple. Mix well then transfer to a baking pan. Cover with foil and bake for 1 hour at 350 degrees. Then uncover for 15 minutes. Serve this with a grain to get a complete protein (rice, cornbread, whole grain bread, etc)
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Fresh ginger carrots-

2 tablespoons of butter (or margerine, but not spread- it separates)
2 or 3 medium carrots, cut into matchsticks.
2 teaspoons of chopped ginger.

Melt the butter in a pan. Stir fry the carrots and ginger for five to eight minutes, until tender, but crunchy.
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Curried corn-

1 tablspoon of oil
1 small onion, chopped
1 clove of garlic, minced
one half cup of red or green pepper, chopped
one half teaspoon each of coriander, turmeric, and cumin
2 and one half cups of corn
one quarter cup of water
one half teaspoon of salt
2 tablespoons of parsley- chopped
1 tablespoon of lemon juice

Heat oil in big frying pan and saute the onion and garlic for 3 minutes. Add the peppers, coriander, turmeric, amd cumin. Saute for 2 minutes. Add the corn and water. Cover, turn the heat to low, and cook for five minutes. Then add the salt, parsley, and lemon juice.