I stumbled upon this article in Men’s Health on 10 High Protein Vegan Foods.
Tofu was number one on the list.
If you don’t believe me check out the article.
“Send pictures of the Tiny Human.”
“Only if you send me your Citrus Gazpacho recipe.”
The exchange was made and Frenchy’s recipe follows:
- 4 large ripe tomatoes
- 1 clove garlic
- 1 TBLS white wine vinegar
- 2 1/2 cups orange juice
- zest and fruit of 1 orange-remove the peel and pith
- zest and fruit of 1 pink grapefruit-remove the peel and pith
- 1/2 cucumber, peeled, seeded, diced
- 1/4 medium red onion, diced
- 1/2 yellow bell pepper, stemmed, seeded and diced
- 1 TBLS olive oil
- 1 tsp kosher salt
- 1/2 tsp fresh ground pepper
- Cayenne pepper to your taste
In the bookstore the other day I could hardly contain my excitement. I found a used copy of Mollie Katzen’s 2013 cookbook The Heart of the Plate for six dollars! Middle and Early Boomers might remember her Moosewood cookbook. I still have a copy of that cookbook in my collection. There are a few recipes from The Heart of the Plate I want to try. The first one was Peruvian Potato-Bean Stew. But immediately I saw a problem.
“If you can’t get blue potatoes…”
I’m not in Peru. 4000 to pick from and the recipe calls for the blue one. Since I wasn’t going to find blue potatoes I figured I might as well just mess with the rest of the recipe too. So here’s my version inspired by Mollie.
Adapted from The Heart of Plate by Mollie Katzen
- 2 tablespoons extra virgin olive oil
- 1/2 large sweet onion, diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon ground red chili
- 1 teaspoon Mexican oregano
- 1/2 large red bell pepper, diced
- 2 large cloves garlic, minced
- 1 teaspoon salt
- 4 medium Yukon Gold potatoes, 1/2 inch dice
- 3 cups cooked Mayocabo beans with cooking liquid
- 15-ounce can diced tomatoes with roasted garlic and onion
- freshly squeezed lime juice
- salt and pepper to taste
- Heat a Dutch oven over medium heat.
- Add oil, onions, chili powder, ground chili, oregano and cumin . Gently saute for 5 minutes.
- Add the bell pepper, garlic, and salt. Saute for another 5 minutes.
- Add the potatoes.. Cover, reduce heat to low, and cook for 5 minutes. Add 1/2 cup of the bean cooking liquid, canned tomatoes, cover again, and cook until potatoes are tender, about 20 minutes.
- Add the beans, reduce heat to low and simmer until beans are warmed through.
- Season individual servings with lime juice, salt and pepper to taste.
If you like chili you’ll like this recipe. It’s basically a potato and bean chili, no meat. If you cannot find Mayocabo beans use pintos. It won’t taste the same but will still be excellent, kind of like using yellow potatoes instead of the blue ones. Pinto beans will hold their shape better whereas the Mayocabo is creamier and tends to fall apart with prolonged cooking.
For the beans I used a pound dried, rinsed multiple times and soaked overnight. The next day I tossed the beans into a pot, added water to one inch above the beans with about a teaspoon each of cumin, Mexican oregano, garlic powder and a bay leaf.
- 1 large sweet potato, baked
- 3 small whole garlic cloves, peeled
- 1 can Great Northern White Beans, drained and rinsed
- 1/4 cup tahini, organic, unsalted
- 1 and 1/2 large lemons, juiced
- 1 tsp pure maple syrup
- ½ tsp cumin
- Salt to taste
The Office Christmas party is at the house this year. I was asked to make some hummus for the event. Since I was going to dirty up the juicer and the food processor I decided to try something different. I made more hummus. There was a leftover baked sweet potato in the fridge. A quick Google search turned up this recipe which I’ll credit as my inspiration.
- Bake the sweet potato for around 75 minutes or until soft to the touch. I actually had my potato in the oven for 2 hours at 425F because I forgot about it. Allow to cool and set aside.
- Process the garlic first.
- Toss everything else in the pool and process until smooth and creamy.
- Did you take the skin off the potato?
- Find some pita bread or crackers STAT.
The first thing is to avoid any arguments about whether or not you can call this dip hummus. It has no chickpeas so technically it’s not hummus. Google “is hummus without chickpeas really hummus” and take a side. The second thing you have to get used to is the color.
Pink. The dip comes out pink.
Put this hummus out at a party and tell everyone it’s a salmon dip.
Have your smartphone cameras ready for your guests’ reactions.
Nothing of importance is ever achieved without discipline. I feel myself sometimes not wholly in sympathy with some modern educational theorists, because I think that they underestimate the part that discipline plays. But the discipline you have in your life should be one determined by your own desires and your own needs, not put upon you by society or authority.
We all know better, but we don’t choose better. I was a cokehead, a heroin addict. At night you get coked up knowing you’re going to feel terrible in the morning. You have to make the habit of doing what’s difficult now to make you better. It’s easy to do the right thing when you’re used to it.
I named this soup Unoriginal because there’s really nothing original about cabbage soup. It could just as easily be called What’s in the Fridge Soup because I had a small head of cabbage that needed to be eaten. There were two halves of two different peppers and half an onion. What do you do with these odds and ends?
Something happened to me this summer. I was a lapsed vegetarian for over 30 years and in the beginning of August I got serious about my diet (again). Kyrie credits his diet for the recent Celtics winning streak. Clearly something is happening to a lot of people. It’s not just me.
Choose better. Losing 200 pounds was not easy. Regaining 40 pounds was easy. Making the right food choices? Trust me, it’s easier than you think.
1 Tbsp extra virgin olive oil
1 clove garlic minced
1/2 large onion, thin sliced
2 carrots, peeled cut into coins
1 stalk celery sliced thin diagonally
1/2 each red and green bell pepper, slice
1 cup frozen corn
7 oz canned diced tomatoes with juice
1 small head green cabbage sliced
1 quart organic vegetable broth
1/2 Tbsp paprika
1 tsp dried oregano
1/2 tsp dried thyme
Salt and pepper to taste
- In a medium size pot heat the olive oil.
- Everybody (except tomatoes, corn and broth) in the pool in the following order: onion, carrots, celery, peppers, garlic, cabbage.
- Saute until the cabbage wilts, add herbs, salt, and pepper.
- Add vegetable broth and tomatoes. Bring to a boil, then reduce heat to simmer.
- Simmer partially covered for 30 minutes. Add corn and simmer an additional 5-10 minutes.
It’s been really interesting getting used to the new ingredient selection and price differences at the grocery stores since moving from New Orleans to Nashville. One major difference is that canned goods at Kroger are almost half the price of the canned goods at the local grocery store that I used to frequent.
I personally have not tried this recipe but the pictures look awesome and I wanted to “bookmark” the source. I’ve been following Budget Bytes for some time and Beth does a great job.
Besides the beans, tomatoes and pictures what caught my eye was the comment on the food cost differential by geography. Why should canned beans be twice the price in one city versus another? Dynamic pricing and profits. Simple answer.
Beans are cheap. And beans are cheaper in Oklahoma too.