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
Tag: legumes
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
Greek-style cauliflower and chickpea stew
We made this recipe: https://cooking.nytimes.com/recipes/1013051-stewed-cauliflower-with-red-onions-and-tomatoes?smid=ck-recipe-iOS-share For variety, we reduced the cauliflower (from one whole medium to 3/4) and added 1/2 red bell pepper and 1.5 cups canned chickpeas. Towards the end, we added 1 Tbsp pomegranate quince white balsamic vinegar in addition to 1 Tbsp sherry vinegar. (July 2022)
Black bean and sweet potato tacos
We combined two favorite recipes into a healthy and satisfying meal: first, we were inspired by a NYT recipe for sheet-pan chicken with sweet potatoes (https://cooking.nytimes.com/recipes/1019161-sheet-pan-chicken-with-sweet-potatoes-and-peppers?smid=ck-recipe-iOS-share): Preheat oven to 450. Prepare 1 sweet potato, peeled and cut into bite-sized pieces (approx. 3/4" x 1/2"), 1 bell pepper (we used 1/2 yellow, 1/2 red); cut into… Continue reading Black bean and sweet potato tacos
Beans Marbella
We love the flavors of Chicken Marbella, and we were excited about this vegetarian version: https://cooking.nytimes.com/recipes/1023274-beans-marbella?smid=ck-recipe-iOS-share We generally followed the recipe, and we agree with the recommendation to bring to a rolling boil, cover, and then reduce to a 2-3 on our stovetop dial (the beans may float to the top) to prevent them from… Continue reading Beans Marbella
Vegetarian chipotle chili
We sought a plant-forward chili that used chipotle in adobo. Details here: https://healthynibblesandbits.com/chipotle-vegetarian-three-bean-chili/ Based on our pantry, we used white kidney beans instead of red. We prefer thicker chilis, so we used 2 1/4 cups chicken broth (instead of 3 cups). This easily could be vegetarian with vegetable broth. At the end of cooking, we… Continue reading Vegetarian chipotle chili
Roasted sweet potatoes with black beans and cheese
We tried this recipe: https://cooking.nytimes.com/recipes/1019600-loaded-sweet-potatoes-with-black-beans-and-cheddar?smid=ck-recipe-iOS-share Instead of cheddar cheese, we used shredded Mexican blend. This was simple and delicious. The cheese and black beans complemented the sweet potato well. (Mar. 2022)
Cooking Adventures 