So, I have decided that I am pretty much just going to power through my 1000 Vegan Recipe backlog, then I can move onto current stuff (well, aside from all the other backlogs from other books I have...). Today's post looks at some of the beany mains that I have made.
Chinese Black Bean Chili (pg 250)
This is a really great flavour and a very different chili. In addition to the standard tinned tomatoes, the chili also calls for black bean sauce, which gives it a whole different dimension. Great served with basmati rice.
Red Bean Jambalaya (pg 252)
Beans, rice, tomatoes. This is a stove-top jambalaya. I have not noted down any difficulties with cooking the rice (always my concern in such dishes), which is great... nothing worse than undercooked rice or an extra long cooking time!
African Inspired Red Bean Stew (pg 254)
This is a very rich stew, with delicious peanut butter as the not-so-secret ingredient. The recipe calls for three cups of fresh baby spinach, but you can add more! I added a whole bags worth, and there was still room for more greens.
Jamaican Red Bean Stew (pg 252)
This is another rich stew, again using kidney beans. In this case, coconut milk provides the richness. Although not in the recipe, I also added some baby spinach to this during the last five minutes of simmering to get some greens into it. Served over cous cous, this is great. (See how Becky made this a low fat version here.)
Argentinian Bean and Vegetable Stew (pg 254)
A trilogy of kidney bean stews from across the globe! This one is made special due to chopped orange being included in the ingredients, which makes for a great contrast of flavours. Serve over quinoa.
Pomegranate-Infused Lentil and Chickpea Stew (pg 260)
Hmmm... this sounds amazing, but I found it a bit meh. It was my first time using pomegranate molasses, and I think the flavour was not quite what I was expecting, which was a bit jarring. I also found that the brown rice did not cook all the way through, I don't know if soaking it with the lentils would help with this? I served over baby spinach, but would totally also add some peas to the mix next time for extra vegetable content.
Tuscan White Beans and Broccoli Rabe (pg 256)
This is super fast and super quick, saute white beans and broccoli rabe (I used broccolini, not the same, I know, but good enough and delicious in its own right) and there you have it! As you can see, I made it in to dinner by tossing it with some wholemeal spiral pasta and giving it a good sprinkling of nooch! This is also a very easy recipe to downsize for those of us dining alone.
Chickpea and Vegetable Curry (pg 258)
This is an easy and classic combination of protein, vegetables, coconut milk and raisins. Serve with brown basmati rice.
Tamarind Chickpea Stew (pg 260)
I love tamarind, everything it touches turns to delicious gold. Or in this case, delicious stew.
Three-Bean Chili (pg 249)
The three beans are black, white and red. To get a spicy heat I used 1 chipotle in adobe and 2 teaspoons of hot chili powder. The recipe calls for three tablespoons of chili powder, but I suspect US and Australian chili powder is different. Our chili powder just tends to be ground hot chilies, and three tablespoons of that stuff would be more than a jar and would blow your head off.
Chickpea, Tomato, and Eggplant Stew (pg 258)
Delicious on a cold winter night.
Cute Kitty Photo of the Post
As promised, here is more Sahara in her wheelbarrow. This is the full body shot. How comfy and dozy does she look?
Stay tuned for more food photos and the final installment of Sahara in the wheelbarrow!
(% 1000 Vegan Recipes Blogged: 14%)