Tag: vegetarian

  • Red Beans & Rice

    • 1 carrot, diced
    • 1 small onion, diced
    • 2 tbsp light olive oil
    • 3/4 tsp dry sage
    • 3/4 tsp marjoram
    • 1/2 cp dry adzuki beans
    • 2 1/2 cp vegetable broth
    • 2 tomatoes, diced (or 1 can diced tomatoes, rinsed & drained)
    • salt to taste (abt. 1 tsp.)
    • cooked rice
    1. In a large pan, saute the carrot and onion in the oil until tender.
    2. Add marjoram and sage. Saute 1 more minute.
    3. Add beans, tomatoes and vegetable broth.
    4. Bring to a boil, reduce heat to low, cover, and simmer for 1 1/2 to 2 hours until beans are tender, stirring occasionally.
    5. Cook rice according to package instructions.
    6. Add cooked rice to cooked beans.
    7. Add salt to taste.

     

    From The Vegan Family Cookbook (p. 160)

  • Sauerkraut

    • smallish head of red cabbage sliced finely
    • 1.5 tsp salt per pound of cabbage

    Mix cabbage and salt in bowl. Cover and let sit overnight. Pack cabbage in quart mason jar. Weight cabbage with pint glass partially filled with water. Cover and date mason jar/pint glass contraption. Check daily. When the liquid level drops considerably (about 1/4″-1/2″) sauerkraut is done.

    Adapted from Mother Earth News.

  • Cashew Cream

    • 1 cup raw cashews
    • 1 tbsp fresh lemon juice (1/2 lemon)
    • 2 tsp apple cider vinegar
    • 1/2 tsp sea salt
    • 1/2 (up to 3/4) cup water

    Soak cashews overnight. Drain and rinse the cashews and place in blender or food processor. Add lemon, vinegar, salt and water. Blend on high until smooth. Once smooth transfer to a small container and refrigerate until ready to serve.

    From A Special Holiday Recipe from Jean-Michel Cousteau.

     

  • Ginger-Cardamom-Cinnamon Tea

    • ginger – 2 parts
    • cinnamon – 3 parts
    • cardamom – just a pinch

    Steep 1 teaspoon in a cup of hot water for 10 to 15 minutes.

    From The Complete Book of Ayurvedic Home Remedies by Vasant Lad.

  • Falafel

    • 1 cup dried chickpeas
    • 3 generous fistfuls of chopped greens
    • 4 cloves garlic
    • 1/2 yellow onion
    • 1 tsp salt
    • 1 tsp ground cumin
    • 1/2 tsp cayenne

    Soak beans for 8 hours – do not cook. Toss beans, garlic, salt & spices into a food processor with a glug of olive oil & all of the greens. Roll into balls. Bake 45-60 mins at 350 until done.

    Adapted from Root Simple.

  • Slow Cooker Pinto Beans

    Ingredients

    • 2 cups pintos soaked overnight
    • 1 chopped onion
    • 1 tbsp cumin
    • 4 chopped tomatoes or 1 – 14.5 oz can of diced tomatoes

    Instructions

    1. Cook in slow cooker with 6 cups of water a few hours until soft.
    2. Salt beans to taste

    From a printout from Andy Davis’ website for a recipe for an after surf burrito that has since been taken.

  • Slow Cooker Black Beans

    • 2 cans black beans undrained or (2 cups dry black beans – soaked overnight)
    • 5 bay leaves
    • 1⁄2 onion (cut in two quarters) (or 3 tbsp onion flakes)
    • 2 garlic cloves (or 1 tsp garlic powder)
    • 2 teaspoons salt
    • enough water to fill slow cooker.

    Cook on low until done.

     

    • 2 cans black beans (don’t drain)
    • 1/2 tsp cumin
    • 1/2 tsp garlic powder
    • 1/4 – 1/2 cp cilantro
    • 1 cup broth