This is a delicious and easy dish with Mediterranean flavors: https://cooking.nytimes.com/recipes/1023775-rosemary-white-beans-with-frizzled-onions-and-tomato?smid=ck-recipe-iOS-share Our modifications: first, we increased the onion to one medium and one small, which we sliced along the grain. We cooked the onions in 2 Tbsp olive oil until caramelized, and we set aside 1/3 of them for garnish. Second, we used no-salt canned… Continue reading White beans with rosemary, tomato, and olive oil
Tag: legumes
South Indian legume and rice dry porridge (pongal)
We wanted to try a new porridge. We tried this recipe, but it turned out not to be soupy at all: https://www.onegreenplanet.org/vegan-recipe/pongal-south-indian-rice-lentil-porridge-vegan/ Its texture is more like the mung bean filling of Korean sweet rice cake (dduk). The flavors are nice, and it is tasty as a drier rice and mung bean dish. This recipe… Continue reading South Indian legume and rice dry porridge (pongal)
Lentil mushroom shepherdess pie
We love this recipe: https://cooking.nytimes.com/recipes/1019221-vegetarian-shepherds-pie?smid=ck-recipe-iOS-share Of the many plant-forward / vegetarian shepherdess pie recipes we have made, this version is our favorite. It is well-balanced and satisfying. Our modifications: first, for the lentils we used 2 cups Better Than Bouillon chicken broth (omitting additional salt) and later for the filling 1.5 cups chicken broth instead… Continue reading Lentil mushroom shepherdess pie
Indian dal with beet greens
We had a few bunches of fresh beet greens leftover from making a beet (root) recipe for Thanksgiving. We decided to try this recipe: https://www.spiceupthecurry.com/beet-greens-dal/ For the moong dal, we used 1/2 cup split yellow peas. We found this recipe decent, but not outstanding. The beet greens involved multiple rinses of water to flush out… Continue reading Indian dal with beet greens
Persian eggplant and split yellow pea stew (khoresh bademjan)
We were searching for a plant-forward version of one of our favorite Persian stews, khoresh gheymeh (beef and split yellow pea stew), and we tried this vegetarian dish: https://persianmama.com/vegetarian-khoresh-bademjan/. First, we couldn't find Italian or Japanese eggplant, so we used two medium globe eggplants. We followed the author's instructions on baking eggplant: https://persianmama.com/baked-eggplant/ We peeled… Continue reading Persian eggplant and split yellow pea stew (khoresh bademjan)
New Orleans-style dirty rice with mushrooms and black-eyed peas
We had a craving for creole cuisine and decided to try this plant-forward take on dirty rice: https://savorandsage.com/mushroom-dirty-rice/ It reminded us a bit of Ghanaian jollof rice. Our modifications: first, to add more texture, we halved the mushroom amount and supplemented with black-eyed peas. We used 8 oz (1/2 lb cremini mushrooms), trimmed and roughly… Continue reading New Orleans-style dirty rice with mushrooms and black-eyed peas
Indian black-eyed pea curry
My husband normally isn’t a big fan of black-eyed peas, but this dish may have made him a convert. First, heat 3 Tbsp vegetable oil in a medium pot on medium heat. Add 1.5 tsp minced garlic, 1 Tbsp microplaned ginger, and 1 small onion (or regular-sized shallot), shredded on a large-size grater. Saute until…… Continue reading Indian black-eyed pea curry
Not quite tuna salad
This is a vegetarian, chick pea-based dish reminiscent of tuna salad. We tried this recipe: https://www.liveeatlearn.com/chickpea-tuna-salad/. Our modifications: first, instead of using chick peas straight out of the can, we drained a 14.5 oz can of no-salt chick peas and placed in a small pot with 1/2 cup water. We heated it on medium, then…… Continue reading Not quite tuna salad
White bean hummus with coriander and white miso
We love hummus and wanted to try more variations. This recipe offers an unlikely combination of cannellini beans, tahini, white miso, and coriander that works surprisingly well: https://cooking.nytimes.com/recipes/1019521-white-bean-hummus-with-tahini-and-coriander?smid=ck-recipe-iOS-share For the coriander, we used 1.5 tsp ground coriander. (July 2022)
Black bean dip
We generally followed this Melissa D'Arabian recipe: https://www.foodnetwork.com/recipes/melissa-darabian/black-bean-dip-5536208 Our modifications: first, we halved the recipe to only one 14.5 oz can of no-salt black beans. Second, we drained the beans, placed in a small pot, then added 1/2 cup water. We brought to a boil, then reduced to a simmer (uncovered) until the beans were… Continue reading Black bean dip
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