White bean Heaven

Garlicky White Beans and Greens 









Soak 4 cups of white beans overnight in plenty of water (I used great northern beans)
10-12 cups of water
2 garlic cloves, smashed and peeled
3 bay leaves
2 tablespoons olive oil  *** OR USE Three CANS OF CANNED WHITE BEANS


4 cups of baby spinach or dark green of your choice
2 cups of sliced mushrooms
1 Tbsp of olive oil
1 small onions, diced
6 garlic cloves, peeled and minced
3 teaspoons dried oregano
1/4 cup of tomato paste
Sea Salt and Pepper
2 Cups of veggie stock ( if your using canned beans)


Rinse and drain your beans, then add to a large pot. Add 10-12 cups of water, the smashed garlic cloves, bay leaves and olive oil.
Bring to a boil and turn down heat to a low simmer. Simmer until beans are soft and tender. How long this takes will depend on how old your beans are, and what type you are using, but it should generally take about 1 1/2 hours.


Saute onion and mushrooms in a little bit of oive oil for about 5 minutes, add garlic and cook another minute or so. 
Add tomato paste and oregano while continually stirring. Add beans to this mixture or if your using canned 
beans, then add the veggie stock, and cook for 10 minutes. Using a immersion blender,blend a small
portion of the beans to thicken soup. Add spinach, salt and pepper and cook another 5-10 minutes or so.

Quinoa Citrus Salad with Beans

Spicy Quinoa & Bean Citrus Salad

1/2 cup Brown rice vinegar

4 cloves garlic, minced

2 limes, zest and squeezed

1 1/2 Tbsp. Ginger, minced

1 Tbsp. Raw agave

1 small Jalapeno minced

4 cups cooked quinoa

1 cups chickpeas 

1 cup black eyed peas

6 green onion, sliced

salt and pepper to taste

2 cups fresh spinach chopped

Combine the vinegar, garlic, japaleno, lime zest and juice, Agave, and ginger and mix well.

Add the quinoa, beans, spinach,  green onions and salt and toss to coat. Refrigerate 1 hour before using. 

My NEW Favorite Dish !!!

Aloo Saag with Aubergine ( Oil-Free )

( Spinach Potato Curry with Eggplant )

1- 11 oz Container fresh spinach

1 cup water

1/4 tsp salt

6-7 new potatoes

, scrubbed and boiled till almost done, drained and set aside

1 Large eggplant, diced, salted and roasted in the over for 20 minutes or till almost tender  ( You can leave the eggplant out altogether if you wish )

1 large onion, chopped

1 Heaping Tbsp Fresh ginger, minced

3 cloves garlic, minced

2 tsp. Coriander

1 tsp. Cumin

1 tsp. Curry powder
1/2 tsp. Fenugreek ( Aesofetida )

1/2 tsp. salt

1/2 tsp Chili powder or to taste

1/2 cup or more unsweetened coconut milk

1-2 tsp Brown rice syrup or Agave to taste

Place the spinach in a large pot with the water and salt and cook for a minute or two covered until wilted. blend with a burr mixer till partially smooth and set aside.

Put onions in a hot pot and cook on medium  for 5 or 6 minutes till cooked but not starting to brown, add a teaspoon of water if necessary not to stick . Add garlic and ginger and cook another minute or two, again adding a tsp of water if necessary. Add the spices cook another minute, then add potatoes and 1/4 cup of the coconut milk, stir well. Add the eggplant and stir well. Add the spinach mixture, brown rice syrup, and remaining coconut milk and stir well.  ( You can add more coconut milk if it's too dry) Cook for about 10 minutes on low.
Adjust salt and chili powder to taste. Serve with brown rice.

***You can use Chickpeas instead of potato, omit the Eggplant and you have an Amazing dish called Channa Saag***

Sweet Potato Hamman

Sweet Potato Curry with Spinach

Ingredients:

2 medium sweet potatoes, washed clean. Dice the sweet potatoes into 1/2-inch cubes and steam until almost tender

1/2 cup coconut milk

2 or more handfuls of spinach

1 tsp. dried chili, or to taste

1 tsp cumin

1 tbsp coriander

1 tsp. Tamarind paste

1 Tbsp. Curry powder

Salt to taste

Put the  spices in a blender along with the coconut milk. Add the coconut milk and tamarind and enough water to blend into a smooth paste.

Pour the coconut paste in a saucepan and add the sweet potatoes. Bring the mixture to a boil. If it’s too thick, add more water.

Add salt to taste, and the spinach and let the curry simmer about 10 minutes. Add  Turn off the heat.

Serve hot over boiled rice.

Recipe adapted from Holycow

Creamy Vegan Mushroom & Spinach Gratin

 Creamy Vegan Mushroom & Spinach Gratin

Recipe adapted from One Green Planet

Ingredients:

• 2 cloves garlic, minced
• 1 small onion diced
• 1 lb. mushrooms, sliced
• 1/2 container fresh baby spinach 
• 1/4 cup vegetable stock
• 1 cup heavy cashew cream, recipe included
• 1/2 cup unsweetened coconut milk
• Salt & Pepper to taste

Cashew Cream

• 1 cup cashews, soaked overnight or 8 hours
• 1/2 cup water, slightly more as needed
• dash of sea salt

 Place drained cashews in blender, add dash of salt. Add water and blend until smooth and creamy. (The magic bullet is a perfect size blender for this job.) Add water two teaspoons at a time as needed to create desired thickness/thinness. Set aside.

1. Heat heavy pan over medium heat add onion, garlic and mushrooms and saute, stirring occasionally until some of mushroom liquid cooks away and they start to brown ( about 8 minutes ) Add water by the teaspoon initially if vegetables begin to stick. Add the vegetable stock and boil for a couple minutes. Then add cashew cream and coconut milk, let simmer for several more minutes. Turn off heat and let sit for about 5 minutes.
2. Add spinach and more stock if needed, depending on the consistency you prefer.  Season with salt and pepper to taste

I served it over whole wheat udon noodles.



Day 22

Fungi or Coo Coo

(Depending on which Island Your From!)

Similar to, what Americans call Polenta, this Caribbean staple can be cut into slabs or sliced, grilled on the grill, pan fried or as is, smootherd in fish broth or curry (my favorite)

Fungi

3 cup unsweetend coconut milk

3/4 tsp. salt

1 cup cornmeal

additions: I added beans and spinach.  Pigeon peas or Okra is commonly added.

Bring the coconut milk and salt to a boil. If your using additions, add to the pot prior to boiling.

Once the "milk" is boiling, slowly add cornmeal, stirring vigorously until all added.

Continue cooking and stirring until the mixture pulls away from the side of the pan.

**For a softer  variation, use an additional 1/2 cup water or coconut milk.

Pour into dish and let set. Serve warm.

The Ugly on Meat Substitutes.

Day Four

I really don't  understand, the idea of choosing to adopt a plant based diet and then filling it with Meat Substitutes, Meat Replacements, Tofu, and Tvp.  I personally, do not miss the meat in my diet and thus feel no need to see chucks of meat-like substances in my food.

I do have an open mind, and have really, truly tried to enjoy Tofu, but no matter,which way I've prepared it.. I friggin hate it! I do not find it appealing on any level, no matter, what sauce I marinate it in...whether it's baked, sauteed, stewed, crumbled, or deep fried. ( With the exception of Silken Tofu, for uses in creams, and sauces )

Over the course of the past few weeks, I prepared and tested repeatedly, two other Vegan Meat Replacements.. Seitan and Tempeh, and once again...I found them both with little to be desired. Tempeh was down right disgusting and what repulsed me even more than the taste, was how much I spent on it!
Seitan, while much more cost effective, as I made it myself, I found to be gelatenous and off-putting on so many levels...

This Evening, I decided to give Gardein a try.......

Today's Menu:

Gardein "Chicken" Piccata

Garlicky Creamed Spinach with Polenta

What was truly remarkable here was the creamed spinach. Fresh and creamy and loaded with garlic....a delectable treat all on it's own..

The Gardein, to be honest, reminded me of those old Jenny-O "turkey" loaves from the 1970's...Ughh

  For me, I've decided to stick to what I know and love...loads of vegetables, grains, and legumes, Spicy Currys, and Ethnic specialties from around the world, and leave the Meat subsitutes for someone else .....

WORTH-A-TRY...VEGAN CREAMED SPINACH

2 Pounds of fresh spinach

1 cup sof silken tofu

1/4 cup Vegenaise

1 Large clove garlic

1 Tbsp. Fresh squeezed Lemon juice

1 tsp. salt

1/2 tsp ground black pepper

Blanch spinach in boiling water for 2 minutes. Drain in fine mesh strain and squeeze out the excess water. Chop and set aside.

Put the tofu, veganaise, garlic, lemon juice, salt and pepper in a blender and blend until smooth.

Pour this mixture into a small pot and warm completely through, cook through, but do  not boil.

Pour over spinach and toss...Serve warm