Adapted from I Eat Food
1 onion, diced
1 red bell pepper, diced
1 dried chipotle chili, rehydrated and chopped
2 vegetarian hot dogs, coined
1/2 cup dried black beans, cooked
Heat a frying pan over medium heat with a bit of water, and add the onion, bell pepper, and garlic. Sauté until tender, about 8 minutes.
In a casserole dish sprayed with nonstick spray, combine all of the ingredients. Bake, covered, for 20 minutes or so, until heated through. Serve.
Peanut Cabbage Salad
1/2 medium head green cabbage, finely shredded
1 red bell pepper, chopped
Salt and pepper to taste
Peanuts, to taste
2 tbsp rice vinegar
1 tbsp agave nectar
2 tsp sesame oil (opt)
1 tbsp soy sauce
Hot sauce, to taste
1/4 cup mirin
In a large bowl, combine the cabbage through salt and pepper.
In a small bowl, mix together the rice vinegar through mirin, and pour over the cabbage. Mix well.
Chill until ready to serve, and top with peanuts.