Kidney Bean Curry

Kidney beans seem to be a pantry staple for me – they go on sale in the fall, when chili season is in full swing, and I never seem to be able to eat them all. “Buy 10 Get One Free” in hindsight never looks as good.  Here is a super simple way to use those canned kidney beans that are crowding out your pantry. I realize this looks plain and too simple to be worth your precious can of kidney beans, but it’ worth a try at least. It’s deceptively delicious. In fact, I’m going to need more cans of kidney beans to make this again. It’s cheap. It’s spicy. It’s quick. It’s tasty.

Here’s what you need:

1 onion, chopped

2 garlic cloves, minced

2 inch piece of fresh ginger, peeled and minced

1 small bunch of cilantro : you’ll need both the stalks and leaves.

1 t cumin

1 t paprika

2 t garam masala

14-16 oz can of chopped tomatoes

14-16 oz can of dark red kidney beans, in water (don’t drain them)

Rice

Here’s what you do:

Sautee the onions for a few minutes in a drop of oil. You can also use the ‘water saute’ method to make this fat free. Simple allow the natural juices of the onion to emerge over low heat, adding literally 1 T of water every so often. They will eventually soften and brown.

Add the garlic, ginger, and cilantro stalks and continue to cook for a few minutes. (Use the same ‘water saute’ method)

Add the spices and warm them. (It smells really good!)

Add the can of tomatoes and all the liquid and also the can of beans and all the liquid. Simmer for about 10 minutes to meld the flavors and allow it to thicken a bit.

Add the leaves of cilantro at the last minute and serve over rice.

Mother Earth

Looking for a killer dip to take to your Super Bowl party? Try something different and be ready to bask in the glow of compliments. Why bring another bowl of hummus or guacamole when you can really reach deep into your hippie roots and bring something named Mother Earth.

I created this dip after tasting something similar at Marie Catrib's restaurant in Grand Rapids. The place is food heaven - tons of vegan stuff, and I'm not just talking about a bean burrito. They have a curried cauliflower mac and cheese that's to die for. Their lasagna puts everyone else's to shame. And then they have their Mother Earth. It's amazing. But so is mine.

It's all about technique here, so be careful with that food processor.

Here's what you need:

2 large cloves garlic, pressed through garlic press

1 15 oz can dark kidney beans, drained and rinsed

1 15 oz can garbanzo beans, drained and rinsed

4 T mayonnaise

2 T red wine vinegar

2 T lemon juice

1/4 C red onion, diced - not minced

1/4 C red pepper, chopped - not too small, not too large

1/4 C green pepper, chopped - not too small, not too large

Here's what you do:

Place the kidney beans and garlic in the bowl of a food processor. Blend until the beans are mushy, but definitely NOT creamy. They should still have some skin showing and they should still be chunky. Remove to a large bowl.

Place the garbanzos in the same food processor bowl and do the same. Keep them flaky and chunky, but also a bit creamy. Add them to the kidney bean mixture. Add the mayo, vinegar, lemon juice, and chopped veg. Mix well with a fork or wooden spoon. Mash up any beans that seem too large. Serve with hearty tortilla chips.

Lentil Chili

Twice in the past few weeks, I have used French lentils, also known as Le Puy lentils, in place of ground beef. Both times I was more than pleasantly pleased. Those little blue spheres of goodness really impress! Of course you already know that lentils pack a wallop of nutrition in every spoonful. More protein than beef, I think..... well, for certain I know that lentils are easier to digest, have loads of fiber, and not a bit of cholesterol. They have tons of iron, potassium, phosphorus, and magnesium. Plus, if you pair them with foods that are rich in vitamin C, that really boosts the iron absorption. But, surely you knew all that.  

So at first, the idea of lentil chili seemed like a major commitment in the legume department - you know, beans upon beans and then throw in some lentils. I resisted for many years. But as you know, when you try something for the first time, and it turns out that you actually *like* it, you wonder what all the fuss was about. I combined a few recipes to create this one. The spice combination is perfect as is. This chili is great for lunch and it freezes very well. 

Don't wait. Try this chili. Isn't there a big football game coming up soon where you could serve this? Adorn with the usual suspects: sour cream, grated cheese, avocado, minced onion, cilantro, tortilla chips.

Here's what you need:
1 C French lentils, rinsed and drained (I highly recommend French lentils for this soup)
1 T olive oil
1 1/2 chopped onion
1 red pepper, seeded and diced
1 green pepper, seeded and diced
3 cloves garlic, minced
1/2 t cumin
1/2 t smoked paprika
1 t chipotle hot sauce or 1/2 t chipotle powder
1/2 t chili powder
1/2 t oregano
2 x 14 oz.cans diced tomatoes
4 C tomato juice
2 x 15 oz. cans red kidney beans

Here's what you do:
Cook the lentils in lots of fresh water. Watch them closely, stir them once in a while, simmer gently until done - about 15-20 minutes. Drain and set aside.

In a large pot, saute onion, peppers and garlic in the oil until the veg is soft, but not brown. add the cumin, paprika, chipotle hot sauce, chili powder and oregano. Stir to incorporate. Add remaining ingredients and allow chili to simmer for about 30-60 minutes. I always allow my soups to sit, covered, for a long time on the stove after the cooking time, to let the flavors really meld together. 

Mickey Mouse Salad: VeganMoFo Post # 8

I'm a Veganwannabe: Post # 8

I couldn’t resist posting this silly picture. Look at that cute potato! Here's the recipe (minus the egg, of course - I promised I wouldn't mention an egg this month.) 

 My vegan journey has been going really well so far. I feel great!  Somehow, I feel lighter, although I don’t think I have lost any weight. That’s probably because I eat so darn much….and our food lately has been great. Tim is enjoying the new diet as well. What a blessing to have a husband who will eat whatever I place in front of him! One day I will have to tell you the hilarious story of a girlfriend I had when I was first married. Her husband would ONLY eat meat and potatoes….literally…. she would fry him a steak for breakfast and the like….can you imagine the monotony!

Anyway, I bought these delicious new potatoes used in this yummy salad from a tiny roadside stand last month. Tim and I were following our son on his bike – see him over there on the other side of the road? Robert had signed up for a 20 mile bike rally only to find out that he was the only one participating in his age group – a ‘Rally of One’….and super discouraging! To help encourage him, Tim and I ended up trailing him all over the county. Turned out to be one of those great family events….plus, I found this great farmers stand.

It's all about family, right? 

Next post: Mushroom and Spinach Enchiladas with Roasted Poblano Crema - serious vegan stuff folks! 

Salad Nicoise: minus the tuna

Can you imagine a prettier salad? 

Believe me, it tasted as great as it looks!

 Perfect for a light summer dinner.

This one is definitely in the rotation!
I could eat this every day. No kidding! 

(See Taste of Home, April/May 2012 for original recipe)

Here’s what you need:

1/3 C olive oil

¼ C lemon juice

1 t dried oregano

1 t dried thyme

1 t Dijon mustard

1 clove garlic

Salt, pepper to taste

2 T water

Small red potatoes

Fresh asparagus

Fresh green beans

Dark red kidney beans

Bib lettuce or other soft leaf lettuce

Hard boiled eggs, quartered

Marinated artichoke hearts - drained

Best quality Kalamata or Nicoise olives

Here’s what you do:

Prepare the lovely dressing by whisking the lemon juice, Dijon, garlic, herbs, and olive oil. The best way to deal with the raw garlic is to peel the clove and grate it on a fine rasp. Just make sure it is minced or grated as finely as possible. Add water to taste, making sure the dressing is not too heavy or oily. I like mine a bit thinner and I find that by loosening the dressing just a bit with some water, I get the perfect consistency.

Boil the eggs. Cool completely and cut in pretty quarters.

Quarter and boil the potatoes until fork tender. While still warm, pour some dressing over them. The warm potatoes will absorb all the tangy goodness and increase in taste.  The potatoes taste much better if they are never refrigerated – keep them at room temperature.

Steam the beans and asparagus. I do mine in the same steamer, being careful not to overcook the asparagus. Cool under cold running water. Drizzle some dressing over the steamed beans and asparagus.

Drain and rinse the kidney beans. Drizzle some dressing over the beans.

Arrange the lettuce on a large serving platter. Drizzle some dressing over the lettuce. Arrange the remaining salad components around the platter – drizzling dressing over all.

(printable recipe)

One Year Ago: A Trio of Tasty Tidbits (my 100th post!)