Tuesday, June 20, 2017

Chickpea Soup with Toasted Coconut & Orange Leaves, and any of your pesky abundance

Been eating this for a few days with flatbread or wontons,
good way to get rid of some of the stuff in your garden by
adding more of what you grew or switching or adding veggies.
Also, it must be garbanzo bean week!
Well, I just looked and October 21st is garbanzo bean day...
well hey, close enough.

2 C. cooked chickpeas
1 C. cooked black lentils
1 diced carrot
1 diced onion
2 diced tomatoes, seeded
2 diced zucchini
1 diced red bell pepper
handful of chopped fresh herbs- dill, oregano, parsley
2 tsp. curry powder
1 tsp.chili powder
3 minced garlic cloves
1 Tbsp.tamarind paste
6 C. broth
1 head chopped kale
2 Tbsp. lemon juice
1/2 C. toasted coconut
salt and pepper to taste
4 orange leaves
1/2 C. orange juice
1 Tbsp. oil

garnishes:
coconut milk seasoned with lemon juice, salt and dill
fresh herbs
toasted coconut
toasted pumpkin or squash seeds

Saute onion, garlic, carrots and zucchini in oil with some salt
and pepper. Add coconut and orange leaves, you want big ones!
Cook for a couple of minutes, then add half of your herbs, spices,
beans and lentils and tomatoes.
Season again and cook, stirring, for a few minutes.
Add broth and tamarind paste and season again, cook for 20 minutes.
Add orange juice, kale and red bell pepper, cook for 10 minutes.
Finish with more herbs and lemon juice, season and taste again
and then it is basically ready but you can cook for a few more minutes.
Serve with garnishes.
If at any time it becomes too thick for your liking add more liquid,
obviously.
If I forgot anything, make sure to throw it in.


Monday, June 19, 2017

A Black Veggie Burger that isn't a Black Bean Burger

I have been liking these patties lately...

1/2 C.cooked black rice
1/2 C. cooked lima beans/butter beans (or garbanzos)
1/2 C. chopped shiitakes
1/2 C. flour, potato starch or other floury substance
1 Tbsp. oil (truffle oil maybe)
1 tsp. chili powder
1 tsp. dried herbs (oregano, etc.)
1 or 2 cloves minced garlic
salt and pepper to taste
a little liquid as needed
truffle powder is nice too

Mash this all up and chill. Form into 6-8 balls,
cook in batches over medium heat in a lightly greased
skillet,flattening with a spatula. Flip when cooked to
your liking on the bottom and cook the other side.
I love that I have to tell you that.

A Tasty Vegan Pate

 it looks like it says payyyyyt but I'm too lazy to punch
in the circumflex and accent so live with it...

This is my go-to pate for sandwiches...
1 C. cooked garbanzo beans
1/4 C. firm tofu, crumbled
1/2 tsp. cider vinegar
salt and pepper to taste
1- 2 tsp. tamari
2 chopped garlic cloves
2-3 Tbsp. oil
1/4 C. to 1/2 C. broth
2 tsp. spicy brown mustard
2 Tbsp. bacony bits or other such thing, reconstituted
optional: 2 tsp. hoisin sauce

Blend all of this until thick but fairly smooth,
adding more liquid and seasoning as needed.
Really the best way is to get it started without
the oil, then drizzle the oil into it while it
blends like you are making mayonnaise. No don't
take the whole top off of your blender or food processor,
use the special hole silly.
More vinegar can be nice in there, or a different one or
lemon juice.
Looks gnarly of course but tastes great.