Posts tagged ‘legumes’

May 3, 2011

killer vegan black bean soup

This soup was super delicious, hearty and tasted meaty and fabulous.

soak overnight+ 2 cups of black beans

In a large deep dish pot brown in olive oil:

1 yellow onion

4 celery stocks

1 jalepeno

4 toes of garlic

Once brown add:

1 L veggie stock

1 L hot water and simmer black beans in broth for 35 minutes

Season soup with

1 Tbsp tequila sunrise

1 Tbsp chipotle chili

1 Tbsp cayanne

2 Tbsp cumin

S+P

the juice and zest from 1 lemon

1 Tbsp red curry paste

1 Tbsp miso

splash of braggs

Once your beans are fork tender zip up 2/3 of the soup with an immersion blender (you want to leave some beans whole for texture).

Now Add:

1 cup corn kernels

1/2 cup of coconut powder (or 1 can of coconut milk)

and continue to simmer for 20 minutes.

Meanwhile cube 1/2 package of herbed tofu and brown it off quickly in olive oil seasoned with S+P.

To finish your soup add the fried tofu and garnish with fresh chives.

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January 9, 2011

Beans, Barley and Lentils

The last few night I have been raiding my legume jars in search for healthy hearty meals and I created some pretty yummy, stick to the ribs dinners, perfect for dark winter nights.

Lentils and Rice

This dish was really earthy with the bright flavors of cardamom and toasted cumin, hits of garlic and citrus. When making this I used left over basmati brown rice which I often cook in over sized batched so I have extra on hand for soups and stir fry or just to entice the dog to clean her plate. Start in a deep cast iron pan by browning 1/2 of a yellow onion and 3 diced carrots in a good glug of oil along with about 2 tbsp of whole cumin seeds and sea salt. Allow the onion to brown then add 1 cup of French lentils, coat them with oil and start to simmer them in 2 cups of water. To this add 1 tbsp cardamom, 1 tbsp garlic granules, black pepper, and a squeeze of lemon juice and apple cider vinegar. Simmer this on med-low for 25 minutes, adding more water as necessary. Once the lentils are cooked add 1.5 cups of cooked rice and S+P along with 1 tbsp of nutritional yeast, a squeeze of Braggs and a little pad of butter and continue cooking for 5 more minutes. In a separate small pan toast some almond slices seasoned with a little S+P and a pinch of garlic powder. Add toasted almonds to each serving and enjoy.

Barley Risotto

My wonderful “sister in law” sent us a big ‘ol case of wine for Christmas and the lovely assortment included some white wines, which inspired me to make risotto,

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