Baked beans and cole slaw.

Well, I have way too many leftovers to cook anything new tonight, but here are a couple of recipes anyway.  Both vegan and oil-free!  Both have a little agave added for sweetness.

BAKED GREAT NORTHERN BEANS WITH CHILES

(This is a super-easy recipe to spice up canned beans.)

• 2 cans Great Northern beans, drained and rinsed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 jalapeno pepper, chopped
• 1 can diced tomatoes with liquid
• 2 T apple cider vinegar
• 1 T agave or maple syrup
• 1 tsp chili powder
• 1/2 tsp dry mustard
• salt/pepper to taste

Combine all in casserole dish.  350 for 30 minutes covered, then 20-30 min uncovered.

TANGY LIME COLE SLAW

(Here's a way to make creamy cole slaw without animal products!)

Veggies:

• 1/2 green cabbage, cored and shredded
• 1/2 red cabbage, cored and shredded
• 2 carrots, shredded

Sauce:

• 1 package silken tofu
• 1 1/2 tsp salt
• juice of 3 limes
• 1 T dijon mustard
• 1 T agave
• 3 cloves garlic, minced

Put all sauce ingredients in blender and blend.  Combine with veggies and toss.  Mmmm!