Yes. https://www.lentils.org/recipes-cooking/
This is another post added to my world famous Electronic Sticky Note series.
I post links like this to remind myself to try new recipes.
Remember Doug? Well, Doug is Not a Potato
“sadly the specimen is not a potato and is in fact the tuber of a type of gourd. For this reason we do unfortunately have to disqualify the application.”
Giant New Zealand potato is not in fact a potato, Guinness World Records rules https://www.theguardian.com/world/2022/mar/16/giant-new-zealand-potato-is-not-in-fact-a-potato-guinness-world-records-rules
Now what?
According to Doug’s owner Colin Craig-Brown “He is the world’s biggest not-a-potato.”
White Bean and Sweet Potato Stew
Sunday is a good Beanday. A day of rest. Maybe a few, but not too many errands. Hang out the rest of the day at home and make a pot of beans for the week.
This morning I was compiling a dried bean inventory so that I wouldn’t buy more of what I already have on hand. My beans are in various containers in the pantry and on the kitchen counter. Some packages of dried beans are unopened. My quick inventory told me I had green split peas, adzuki, black beans, black eyed peas, red and brown lentils, chickpeas, pinto, mayacabo, white beans, and an unidentified variety which I had to research to figure out I had Cranberry beans!
The white beans were stored in a plastic baggie and fearing they may have been in the pantry since the last time I made Wing and Leg Navy Bean Soup I thought I would cook them. After a triple rinse I quick soaked them (rinse, drain, pour boiling water over all and cover for one hour). Drain again, cover with fresh filtered water, a little onion powder, garlic powder, one bay leaf. Bring to a boil, reduce heat to super low, and simmer for several hours.
Now I had a pot of beans before deciding what dish to make. After exhausting the possibilities I decided upon a White Bean and Sweet Potato Stew. My inspiration came from the same source as Spanish Style Lentils. So if you’re a visual learner, here you go:
Here’s a link to the original recipe – https://spainonafork.com/spanish-white-bean-and-sweet-potato-stew-recipe/
Here’s what I’ll eating all week.
- 2 T olive oil
- 1/2 large sweet onion, diced
- 1 green pepper, diced
- 3 cloves of garlic, minced
- 2 carrots peeled and cut into chunks
- 1 cup canned stewed tomatoes
- dash apple cider vinegar
- 3 cups cooked white beans
- 1 large sweet potato peeled and cut into chunks
- 1 bay leaf
- 2-3 cups organic vegetable stock
- 1/2 tsp smoked paprika and 1/2 tsp regular sweet paprika
- freshly ground black pepper and salt to taste
- Heat the olive oil in a medium sized stock pot
- Add the onion, bell pepper and carrot. Saute until the onion is translucent. Add garlic and both paprika powders. Saute briefly for about a minute.
- Add the tomatoes, vinegar and simmer for five minutes. Break up the tomatoes with a wooden spoon. Continue to simmer until the mixture thickens.
- Add the beans, sweet potato, and two cups of broth. Bring to a boil, then reduce heat to low. Simmer covered for around 30 minutes. Check and stir throughout this process and add more broth to desired thickness and to prevent sticking/burning of the stew.
- When the potatoes are tender the stew is done. Season to taste with freshly ground black pepper and salt.
- Makes approximately six large servings.
Now I need to figure out what to make with the butternut squash I baked in the oven.
Spanish Style Lentils
I always wondered how they make lentils in Spain. So I went You Tubing.
Then my mind wandered and thought “I wonder if this chef has a website?”
Of course he does. https://spainonafork.com/classic-spanish-lentil-stew-recipe/
And since I’m feeling lazy today (while giving credit where credit is due) check out either the video or website for ingredients and instructions for the Classic Spanish Lentil Stew, known in Spain as Lentejas.
My tweaks:
- no red pepper because I didn’t have one in the fridge
- only two cloves of garlic plus granulated garlic to taste
- 1/2 cup canned stewed tomatoes instead of tomato sauce (adds sweetness)
- 2 carrots instead of one (because I like carrots)
- 2 bay leaves instead of one
- One quart organic vegetable stock instead of five cups (thicker stew, less soupy)
- 1/2 tsp smoked paprika and 1/2 tsp regular sweet paprika (watch that smokey paprika because it can be quite strong and overpowering)
- no added salt
This is an excellent recipe if you are gradually adding vegan dishes into your diet.
The Boss liked it.
Chickpea and Cabbage Soup
There was a head of green cabbage in the fridge that needed to be cooked. So I made a simple saute of cabbage, onions, carrots and garlic then put the entire veggie mix back into the fridge for another day. I spend quite a bit of time being creative with food items in the pantry/freezer/fridge in preparation for massive food shortages in the near future. My WFH coworker likes soup for lunch and I’ve frozen single servings of different soups so we could have different soups together for lunch.
This soup starts with leftover sauteed cabbage. You can always make this soup by starting with a veggie saute if you don’t have leftover cabbage. I always have vegetable broth in the pantry and there were cooked chickpeas in the freezer.
My inspiration came from https://www.thefullhelping.com/spicy-cabbage-chickpea-soup/#recipe but the two recipes are not really the same. The quantities here make about two servings. I didn’t want to make a lot in case I didn’t like it (I liked it).
Accidentally Vegan Chickpea and Cabbage Soup
- 2 cups leftover green cabbage and vegetables
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cumin
- 2 cups organic vegetable broth
- 2 cups cooked chickpeas (or one can, drained and rinsed)
- Everyone into a small pot
- Bring to a boil, then lower heat to simmer.
- Simmer for about 30 minutes
- Makes about two servings
Tips
Salt and pepper to taste. Adjust the quantities of spice to taste also. I tossed in some extra garlic powder because I like garlic. Red pepper flakes or hot sauce if you’re into spicy. Subbing pasta or rice for the chickpeas would work nicely (if you can’t or won’t eat beans). This soup freezes well.
16 Vegetarian Dumpling Recipes – Vegetarian Times
The link – https://www.vegetariantimes.com/vegan-vegetarian-recipes/vegetarian-dumpling-recipes/
And yet another post/link in my sporadic electronic sticky note series. I may have made dumplings once or twice in my entire life. There are some recipes here I want to try if and when I get into a dumpling mood.
Happy New Year!
16 Vegetarian Enchilada Recipes – Vegetarian Times
The link – https://www.vegetariantimes.com/vegan-vegetarian-recipes/best-vegetarian-enchiladas-recipes/
This post is another in my sporadic electronic sticky note series. I’ll post links to webpages with recipes I want to try making some day. I typically make Butternut Squash Enchilada Casserole when in the mood for veggie enchiladas. It’s the only vegetarian enchilada recipe I make.
My world famous Eddie’s Carrot Sheet Cake remains the only dessert I make.
I’m sensing a pattern here.
Another Reason Why Black Eyed Peas are Badass
UCR plant pathologist Gabriel Ortiz wanted to understand whether black eyed peas — a hugely popular food in many parts of the world — maintain their ability to attract good bacteria even after being subjected to modern farming practices. In many cases, plants heavily impacted by humans do not benefit as much from relationships with bacteria compared to their wild relatives. However, Ortiz and his team found that the peas maintained their natural ability to form beneficial relationships with nitrogen-fixing bacteria.
University of California – Riverside. “Black eyed peas could help eliminate need for fertilizer: Popular legume attracts beneficial nitrogen-fixing bacteria.” ScienceDaily. http://www.sciencedaily.com/releases/2022/01/220120091144.htm (accessed January 20, 2022).
Totally Badass.
Vegetarian Badass Black Eyed Peas – 2022
I make black eyed peas once a year for good luck and good leftovers. This year will be different. One of my goals for the year is to make black eyed peas more than once a year.
“What’s all the chopping I hear?”
“I’m making a vegetarian version of my world famous Badass Black Eyed Peas.”
“Hmm…”
This recipe makes four servings as I suspect I’ll be the only one eating it.
1 T extra virgin olive oil
1 medium sweet onion, diced
3 carrots, scraped and diced
1 large green pepper, diced
2 cloves garlic, minced
1 bay leaf
1 T Mexican oregano
1 tsp apiece cumin, paprika
1-2 cups vegetable broth
1 15 ounce can stewed tomatoes
1 cup black eyed peas (dried)
Salt & pepper to taste
- Place the dried beans into a bowl large enough to hold the beans when fully plumped up. Rinse the beans with water several times. Fill the bowl with fresh water and soak overnight.
- In the morning drain then rinse the beans. Drain again.
- In a medium size pot heat the olive oil over medium heat.
- Saute the onion, and green pepper until softened about five minutes. Add the garlic and saute another minute.
- Add your spices, carrots and saute another minute until aromatic.
- Pour the can of stewed tomatoes into the pot. Break up the tomatoes with your stirring spoon.
- Add the beans and enough broth to barely cover the beans.
- Bring to a boil then reduce the heat to low. Partially cover the pot with a lid and let ‘er go for a couple of hours.
- Check the pot and stir occasionally to prevent sticking. Add more broth as the peas cook and the dish thickens.
Salt, pepper, and favorite hot sauce. Season to taste.
End Notes
Note the process starts the evening before if you’re using dried beans. You can always substitute two cans of black eyed peas, drained and rinsed. If you use canned beans, decrease the cooking time on the stove top to around 30 minutes.
I reduced the quantity of dried beans because I think I’ll be the only one eating these beans. There was sufficient salt in both the canned tomatoes and broth so I felt no need to add any more.
Texas Corn Bread or serve over rice.
This dish was inspired by Suzy at https://www.themediterraneandish.com/black-eyed-peas-recipe-greek/.
If you have celery hanging out in the fridge add some at the same step as the spices and carrots.
Beans for Breakfast – 01/15/22
Someone wanted to make a German Chocolate Cake for her birthday. Third store, strike three. Not a single baking bar for this cake to be found. To avoid having the trip become an absolute failure I stocked up on some dried beans. Picked up more beans for my Badass Black Eyed Peas – 2021 and more chickpeas because I like chickpeas. Two pounds of dried beans cost less than three bucks. I love beans not just for their taste, variety and health benefits but also as an excellent way to stretch the food budget.
More Beans Less Beef
We don’t eat meat everyday. Whether you’re looking to improve your health, save money, save the planet, or save a few cows less meat is better. Not that dedicated non-meat eaters need another reason for their lifestyles here you go:
Four packing companies control 80% of the cattle industry. Another fine example of profits before people (and animals).
If you are a bean novice start here: https://usdrybeans.com/
I think I’ll makes some Sweet Potato and White Bean Hummus this week. It’s only around four years since I last made some.
Disclosure: I am not compensated for my fanatical obsession with beans but would gladly accept a sponsorship deal if offered one.
garyskitchen.net 