Giovanna's Ultra Creamy Refried Beans
1 - 32oz Can of pinto beans, drained
2 Tbsp. Earth Balance Buttery Spread
1-2 c. Soy Silk Vanilla soymilk
In a large skillet, heat drained beans over med-high heat for about 5 minutes.
Mash beans with a potato masher until completely mashed.
Add buttery spread and stir. Continue cooking & stirring over med-hi heat until beans come together to form a ball.
Add milk until the desired thickness.
Cooktime: approx. 10 minutes
Servings: 4-6 cups (depends on amount of soymilk added)
To reheat, add 1 Tbsp soymilk, stir and heat about 2 minutes. Add more soymilk if necessary.
Serve as a side or topping for Mexican dishes.
Giovanna's Mouth Watering Lamb Chops in "Cream" Sauce
4 Lamb Chops
1/2 c. Soy Cream (or soy milk)
1/4 c. Water
1 Tbsp. Fresh Basil - coarsely chopped
Pinch Salt
Pinch Freshly Ground Black Pepper
In a large skillet, sear both sides of chops unitl a dark golden brown over High heat. Reduce heat to Med-Low and add water. Cover and cook 12 minutes each side. Remove lid and turn heat to Med-High and simmer water out. Leave remaining oil in pan, this is the fat from the lamb and essential to flavour your cream sauce. Add Soy cream (or milk) and reduce to 1/2. Remove lamb. Add fresh basil, salt and pepper and whisk together until well blended and slightly thickened. Drizzle over lamb and serve piping hot.
Cooktime: approx 40 minutes
Serving Size: 2 chops
Servings: 2
Serve with Fresh Herb & Garden Salad with Italian Dressing, Homemade Creamy Corn, Fresh-baked Rolls & Steamed Fresh Green Beans.
Giovanna's Homemade Creamy Corn
2 11oz cans Corn Niblets
2 Tbsp. Soy Cream (or soy milk)
1 Tbsp. Earth Balance Buttery Spread
Pinch Salt
Pinch Freshly Ground Black Pepper
Add all ingredients in medium sauce pan, bring to a boil and cook over medium heat until cream is reduced by 1/2. Serve piping hot with some of the cream.