Old-Fashioned Baked Beans

from the cookbook Vegan Planet, p. 292

This is a quicker version of the traditional baked bean recipe, and every bit oh, so yummy.  Serve with cornbread and some slaw.

1 Tbsp olive oil
1 small yellow onion, minced
1 garlic clove, minced
1 tsp chili powder
1/8 tsp cayenne
one 14.5 ounce can tomato puree (or tomato sauce if you can't find puree in this size can)
2 Tbsp brown sugar
2 Tbsp molasses
1 Tbsp prepared yellow mustard
1 1/2 Tbsp tamari or other soy sauce
1 1/2 Tbsp vinegar (I use apple cider vinegar)
salt and pepper
1 cup dried pinto beans, soaked overnight then cooked OR two cans of beans drained and rinsed

• Preheat oven to 350.
• Heat olive oil in medium-sized saucepan over medium heat. Add onion and garlic, cover and cook until softened, about 5 minutes.
• Stir in chili powder and cayenne.
• Add tomato puree, sugar, molasses, mustard, tamari and vinegar and bring to a boil. Reduce heat to low and simmer until slightly reduced, about 15 minutes.

• Season with salt and pepper to taste.
• Mix in beans.

• Place mixture into lightly oiled 1 1/2 quart baking dish.
• Cover and bake 20 minutes. Serve hot.

serves 4 or so

Gluten Free BBQ Sauce

Lip-smackin' good. (Originally from The Garden of Vegan, p. 141.)

Here's the ingredients:

1/2 cup apple cider vinegar
small can tomato paste
3 Tbsp maple syrup
2 Tbsp molasses
1 Tbsp Braggs Liquid Aminos
1 Tbsp dijon mustard
1/2 tsp garlic powder (you can cheat and add more)
1/2 tsp gf Worchestershire sauce (Lea&Perrins is good or you can make your own)

Combine all ingredients in a small saucepan. Heat to boil while whisking. Turn down heat and simmer until desired thickness. Makes about 1 cup.

all ingredients in a small saucepan

All done! Yum-o-ramma!