|Raw Vegan "Baked" Bean Sauce|
As you may know by now, I enjoy turning traditional foods raw and vegan. However, there are some foods that I cannot eat or do not like. Let me back up to give you a little perspective, I have several food allergies and I'm practically and joyfully fully raw, say at least 95%, while Mark is at least 85% raw. There are several foods that he likes that I've recreated for him to fit into our raw lifestyle and this is one of them - Baked Beans.
While the beans themselves are not raw, the sauce I created is and I must say is pretty darn tasty! Too bad I didn't get to partake on the entire dish - beans do not like me one little bit. I can, however, handle adzuki beans that I sprout myself.
Anyway, Mark was hankering for some baked beans so to the store I went. I read the ingredients on several cans and decided that this was doable. Because I do not cook food, I bought a can (bpa free) of Eden Organic white beans and home I went. I donned my Raw Vegan Mad Scientist Coat (apron) and into the garden I went (kitchen). After adding this and that, adjusting here and there, I exclaimed "I MADE RAW VEGAN BAKED BEANS!" - with a bit of weird science laughter.
Into the office I went with my bowl and spoonful of sauce. I gave Mark a taste. His eyes glazed over with delight - or maybe I had forgotten to wipe the sauce off my chin. Anyway, I had to stop him from taking the bowl out of my hand. In other words, I had another success!
Here is my recipe for the sauce that can be added to your own cooked beans or canned.
RAW VEGAN "BAKED" BEAN SAUCE
1 15 oz bpa free can of white beans - drained and rinsed - or use beans of choice. This sauce was rather delicious on my raw veggies, so the choice is yours.
1/4 cup sundried tomatoes - soaked in 1 1/2 cups fresh water and drained - reserve soak water
1 cup of the soaked water
4 medjool dates
1/2 tsp onion powder
1/2 tsp onion powder
1/2 Tbs raw gluten-free apple cider vinegar
1/4 tsp sweet paprika
1/8 tsp turmeric - ground/powder
1 tsp mustard
pinch of sea salt
Put all ingredients into blender and blend until creamy. Due to date fruit size varies, along with blender types, you may need to add more of the soak water and/or adjust to desired liking.
Pour sauce onto beans and gently stir to combine. Enjoy immediately or chill for a couple hours. Store in fridge up to 3-4 days.