Work is still pretty crazy but it will chill out in a few weeks. My mind is easing into its happy creative place...I love cooking this time of year...once the air changes. I think I get more of a sense of renewal in the fall than in the spring and it's a great feeling. Even though I haven't been publishing many recipes as of late I am doing lots of cooking and experimenting on my days off so it will come.
Right now the food/recipes that I am working on are those that I would serve if I had a vegan cafe. A recipe is usually "complete" for me if I think to myself...."that would be on my menu". These baked beans definitely would be.
I like these baked beans best with the oatmeal brown bread recipe on my blog. I made this most recent batch without the bread and was REALLY missing it. It's the combination of the two things. They elevate each other. So, go ahead and make these beans without the brown bread...but I don't plan to skip it ever again. (or perhaps I would go for a really good bakery bought brown bread)
Pictured below I created a little brunch plate. Slow roasted tomatoes, vegan bacon, and some arugula with a bright balsamic vinaigrette. Next time I'd probably go with vegan sausage instead of the bacon, and if I was going next level I'd do a tofu scramble and probably enjoy a mimosa or two while I ate.
In this recipe I use three different ingredients to give the baked beans their "smoky flavour". Liquid smoke, chipotle in adobo & smoked paprika. My logic is that it will give the final dish more complexity than if I just used one of the ingredients. This was an easy choice because I always have these things on hand. If I didn't, I probably would try to make it work with whatever I had. It's not too difficult to tweak a recipe like this to your individual taste. I might try reducing the sweetness next time and see how that goes. While these are delicious as is I'm not a fan of consuming a lot of sugar, so if I could get away with less even better.
Hey! I'm Trisha