Paula Nailed it Again, a Fabulous Recipe the Children Will Love - Home Made Baked Beans

It’s children’s recipe this week and the lovely Paula who is half way through the Vegan Chef Training has once again developed a recipe for us. Paula’s last recipe, Macaroni Cheese was a winner and so is this one.
I tried out and tweaked the recipe this week and it is so good. Makrand my partner is a Heinz baked beans fan and he said they were better than Heinz, so that is a win. I used adzuki beans as I digest them better but you may want to use black eyed beans, pinto beans, navy beans or cannelloni beans.
I asked Paula if she could share her baked beans recipe with us all as I thought it would be good to show children that it is easy to make something that normally comes out of a tin.
I was also thinking about how, when we were children, every Christmas our parents would buy mixed nuts in the shell and we would crack them open. I loved doing this and it gave us an understanding of where nuts came from, they didn’t just come from a packet. 
At the moment we have pecans in the house with a nut cracker. Each time I treat myself to one it really makes me appreciate all the work people do (especially with cashews) in order to have unshelled nuts. If your children can eat nuts it is a nice addition to have nuts in their shells for them so they can learn the value of nuts and where they come from.
I hope you and your children enjoy making Paula’s Baked Beans. Like Paula said this makes a big batch which are great to freeze. Or you can halve the recipe. We ate them with baked potatoes, broccoli and mushrooms. 


Paula’s Baked Beans

3 cups dried beans (I used adzuki – but black eyed beans, pinto, navy or cannelloni are best) cooked using this method.
1 leek chopped small
3 large celery sticks chopped 
3 large carrots 
3 large tomatoes
5 sundried tomatoes (the dried ones- not marinated)
4 cloves garlic 
1 cup water 
2 tbsp maple syrup
1 tbsp black molasses
½ tsp smoked paprika
Salt and pepper to taste 
¼ tsp sweet paprika
2 tbsp apple cider vinegar
1 extra cup water


1. Place the celery, carrot, leek, garlic, tomato, sundried tomato, 1 cup water and salt and pepper in a saucepan. Bring to the boil then simmer for 25 minutes.
2. Add the spices, maple syrup, molasses and spices. Cook for a further 5 minutes. Then cool a little.
3. Blend the vegetable mixture until smooth and add to the cooked beans with the extra cup of water and mix in, adding extra water if too thick and salt and pepper to taste.
4. Heat up the baked beans and serve.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool

September Vegan Foundation Cooking Course

A big sigh as I write about the Vegan Foundation Cooking Course. I was so excited to be teaching the August course after a 5 month break away due to COVID 19 restrictions. Then I had to cancel it due to the Queensland border restrictions. 
In September I have five of the six people booked in coming from Queensland and it is highly probable that they wont be able to come. Hopefully we will have more clarity in a week or so. I would still like to keep the September course going so am looking for people to go on the waiting list. 
I already have 1 person so only need 2 more (as I will run the course with 4 people). I will not be offering the October or November courses so if you are in NSW this could be the time to take the jump and come and join in the course in September. 

Online Cooking Course 

For those of you unable to travel due to COVID 19 restrictions the online cooking course will be released mid November. I would much prefer to be cooking with you face to face in my kitchen but this will be the next best thing.
Have a fabulous week everyone.
With gratitude Veet 


Categories:Kids Meals Snacks/Sides Mains


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