My Dad, despite being a self-confessed carnivore, is one of the biggest supporters of my new vegan lifestyle. He’s seen me go through hell and back so I know it truly makes him happy to see how healthy my diet has made me.
Last week he emailed me and asked me to share a recipe with you that he specifically adapted for us “Veg Heads.”
To give you a little background on Milo (my dad), he’s an animal lover, an environmentalist, a real estate developer and rare book collector. Though some of these things may sound contradictory, he worked hard to make his real estate projects environmentally friendly and when I was a child I remember him going to Washington D.C. on a mission to protect the endangered desert tortoises in the Southern Utah area.
He may best be known for his ability to clear a room with a belch.
Growing up we were always vacationing, going river running or camping. Since there were 9 of us kids, we had to travel in a big vehicle, a giant Chevy Suburban that was aptly named “The Tackle Box.”
Dad’s Man Cave
Our home was always open to strangers and friends, at any given time there was at least 1 or 2 strays staying with us. We always had plenty of good food. My dad really knows his way around the kitchen and he gave me my unrequited love for mashed potatoes.
The real men of Lydia’s Canyon, Dad is second to the right
When it comes to food, I have a 4 day leftover rule. After 4 days it gets chucked out. My dad has closer to a 2 week rule. Because everyone in the family knows his food rule, one holiday family gathering while we were all at my parents house, we were all afraid to eat Dad’s Cowboy Beans because we didn’t know how long they’d been incubating the fridge. So while dad made a trip to the store, someone secretly dumped the Cowboy Beans and buried them in the woods. When dad came back in, we pretended we had eaten them. It was at that point he told us he had just made them the day before in anticipation of us all coming to stay. Sorry dad….
Dad’s Cowboy Beans
Ingredients: 1 can each: Kidney beans, white beans, pinto beans,
garbanzo beans, stewed spiced tomatoes.
2 white or yellow onions diced
1 small can green chopped chilies
3 shots (vegan) Worcestershire sauce
3 shots Soy sauce
1 big squirt table mustard and another of Dijon
1 Tablespoon chopped garlic
½ C. to 1 full C. brown sugar
Salt and pepper as desired
Method: Cook chilies and chopped onions till well done, throw the rest of it in after draining off about ½ of the bean juice and bring to a boil. Simmer on low heat anywhere from ½ hour to 2 days until the flavor and consistency are superb. Eat with big bowl and large spoon. Leave the house and walk 4 miles or one hour after consuming to protect the family and neighbors. 10 servings