In Liguria, they call it farinata, in Provence, they call it socca.Â In both cases, itâ€™s a Mediterranean pancake made with garbanzo flour, so itâ€™s not just luscious, itâ€™s gluten-free.Â This recipe spices up the basic chickpea farinata by adding zucchini. Crispy crusted with a tender inside, itâ€™s great by itself or with the red onion jam linked to this recipe in the ingredient list following. Continue Reading…
Fried foods aren’t great for you, which is why this recipe for baked falafel is such a pleasure. Besides being healthier, itâ€™s also much easier to make. Plus, frying is just messy.Â Serve these little balls of happiness with the accompanying Smoky Tahini Dressing atop rice or whole grains or in pitas or wraps with fresh tomatoes and lettuce.Â Contributed by Dynise Balcavage, from Celebrate Vegan* (Lyons Press, Â©2011). Continue Reading…
Weâ€™ve rarely gone out for Indian food without including this classic cauliflower and potato curry among our selections. Itâ€™s a vegetarian and vegan standard! This simplified recipe comes together quickly, and the tofu mimics paneerâ€”the bland, soft cheese found in some Indian dairy dishes. Photo courtesy ofÂ In My Box: An Exploration of My CSA Box.
Certain Indonesian vegetable dishes are characteristically filled with colorful vegetablesâ€”in this case, broccoli, carrots, cauliflower, and bell pepper. In this recipe, the vegetable stew is enveloped in a rich, spicy peanut sauce and embellished with rice noodles. This stew has so much going for it that you need only a simple salad to complete the meal. Continue Reading…
Spinach with pine nuts and raisins is a traditional Mediterranean side dish recipe that’s both elegant to serve and easy to make. Its mild and slightly sweet flavor provides a nice counterpoint to boldly-flavored Italian pasta dishes. But really, this Mediterranean side dish goes well with most any kind of meal, including those featuring grain dishes and curries. Continue Reading…
Minestrone soup is an Italian cuisine classic. Here is our recipe for this classic Italian vegetable soup with beans and pasta!
- ⅜ cup dried white beans
- ¼ cup extra virgin olive oil
- 1 tsp unsalted butter
- 1 yellow onions, peeled and thinly sliced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 2 potatoes, peeled and diced
- 1 cup spinach, chopped
- 4 cups vegetable stock
- ½ cup canned crushed tomatoes
- 4 sprigs fresh thyme
- 1 cup broken fettuccini pasta
- salt and pepper
- Soak the white beans overnight in a bowl with just enough cold water to cover them.
- The next day, drain the water from the beans and rinse well. Cook in boiling water for 45 to 60 minutes. Reserve.
- In large saucepan, melt butter in oil over medium heat. Add the onions and cook for 2 minutes until golden brown.
- Add carrots and celery. Season and cook for another 2 minutes.
- Add the potatoes and stir. Continue cooking for 2 minutes.
- Stir in spinach and continue cooking for 2 minutes.
- Add vegetable stock, crushed tomatoes, and thyme sprigs. Season. Put a lid on the pan and cook the soup over low heat for about 2 hours, stirring occasionally. Itâ€™s important that the minestrone soup simmer gently.
- After 2 hours of cooking, add cooked beans and pasta and continue cooking for 20 minutes. Check the seasoning.
- Serve with a crusty piece of bread.
This West African-Style Peanut and Okra Stew recipe is a westernized version of a typical African dish. It’s much tastier than it soundsâ€”try it! I first made this stew as part of an â€œAfrican feastâ€ at my kids’Â school some years ago in conjunction with a class project. Privately, I doubted that any of the kids, then third and fourth graders, would eat this. I couldnâ€™t have been more mistaken! The kids not only loved making it, but every last drop was scraped from the huge pot. Recipe adapted from The Vegetarian Family Cookbook.Â Photos by Hannah Kaminsky.
This recipe for Chapatisâ€”delicious traditional African flatbreadsâ€”is especially good served with curried soups and stews. These flatbreads are great for dipping or scooping tasty stews and dips. From Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers*Â by Susan Jane Cheney. Continue Reading…
Although these teff crÃªpes donâ€™t have quite the same texture or pronounced sourness typical of injera, they make a good stand-in on days when you want Ethiopian food quickly and donâ€™t have time for the fermentation process or access to commercial injera. They have a slightly spongy-stretchy texture, with a small bit of tang from the yogurt and vinegar, and work well for scooping up sauces and stews. Recipe and photo from Teff Love: Adventures in Vegan Ethiopian Cooking by Kittee Berns Â© 2015, Book Publishing Company, reprinted by permission. For complete how-to on making authentic Ethiopian injera (the spongy moist flatbread shown in the photo, refer to the aforementioned book! Continue Reading…
Traditionally, what makes Creole “dirty rice” dirty is the addition of fowl gizzards. Um, no thanks. Chopped eggplant, a Louisiana crop, takes its place in this super-satisfying vegan recipe. Not spicy in itself, but you can make it that way. Thatâ€™s what Tabasco is for. Recipe contributed by Ellen Kanner. Photos by Hannah Kaminsky. Continue Reading…
You will find an exotic blend of flavors in this iconic dish of Indian cuisine. Coral lentils make a gourmet and unctuous dish with a variety of colorful vegetables and spices, softened by coconut milk.
Served with rice, this is a complete, balanced, and tasty dish.
- 1 cup Coral lentils
- 1 onion
- 1 sweet potato
- 1 cup cauliflower florets
- 1 can diced tomato
- 1 can coconut milk
- 1 teaspoon curry
- 1 teaspoon "Indian" spice mix
- 2 cloves of garlic
- 1 pinch of cinnamon
- A little olive oil
- Salt and pepper
- Finely chop the onion. Peel the sweet potato and cut into cubes. Cook the chopped onion and garlic cloves in oil for about 5 minutes.
- Add sweet potato and cauliflower florets. Cook for another 5 minutes.
- Add the lentils, tomato, coconut milk, and the spices. Cook 30 minutes. At the end of cooking, add the salt and pepper.
- Serve immediately with rice.
Large, flexible Lebanese lavashÂ bread is made from a strong, yeasted wheat dough. It’sÂ used for scooping or wrapping up vegetables andÂ dips. You can bake them either on a sheet in a hot oven or on top of the stove, draped over an inverted wok or on a griddle if the breads are small enough to fit. As with pita, the yeast in this dough contributes to its flavor and texture; the bread doesnâ€™t rise when baked.Â From Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers* by Susan Jane Cheney. Continue Reading…
Like many penniless, voracious college students, instant ramen saw me through many late night study sessions back in the day. When the fridge was empty and the pantry otherwise bare, I could always count on a packet or two of freeze-dried noodles to see me through the lean times. They still hold a special place in my heart, the mere thought of those chewy wheat strands swimming in a salty sea of vegetable broth sends my head spinning with hunger, but I’d like to think that my palate has evolved quite a bit since then. Now my approach is a good deal spicier, fresher, and undoubtedly healthier.
No longer shackled to those quick-cooking fried noodle bricks, I’ve found that buckwheat soba noodles takes only a minute or two longer to reach al dente perfection while adding depth and a pleasant earthiness to the entire bowl. Kimchi is the star of the show here, so even if you don’t have all the vegetables suggested below, you can easily make up the difference by just piling on the peppery pickled cabbage instead. Read labels carefully to avoid fishy additions, or make your own if you have extra time to plan ahead. Recipe and photos from Instant Kimchi Noodle Soup are reprinted with permission from Real Food, Really Fast by Hannah Kaminsky Â© 2018. Continue Reading…
Fattouche salad is a Middle Eastern classic that’s not as well known in westernÂ culture as isÂ tabbouleh, though maybe it should be â€” it’sÂ just as delicious. It gets its characteristic touch from the use of small bits of toasted pita bread mingling with juicy tomatoes, cucumbers, and fresh herbs. It’s good all year round, though especially tasty with summer tomatoes Continue Reading…
Cholent is a Jewish classic that can be considered an early predecessor to slow-cooker recipes. In its original form, itâ€™s put in the oven before the Sabbath and cooked at a very low temperature for about 12 hours so that it can be eaten for the Sabbath midday or late afternoon meal. Itâ€™s one of the rare Eastern European Jewish specialties that highlights beans. There is a Sephardic cousin to this recipe called hamin. Continue Reading…
This one-pot meal contains many of the plant-based world’s favorite foods: chickpeas, spinach, and yams. It is easy to prepare, cooks quickly, and tastes delicious. Adapted from The Healthiest Diet On the Planet: Why the Foods You Loveâ€”Pizza, Pancakes, Potatoes, Pasta and Moreâ€”Are the Solution to Preventing Disease and Looking and Feeling your Best Copyright Â©2016 by Dr. John McDougall & Mary McDougall. Published by HarperOne, an imprint of HarperCollins Publishers, reprinted by permission. Photo by Jennifer Davick Photography.Â
Polenta is the Italian name for a basic cornmeal mush that can be served on its own or with a variety of toppings (see variations after recipe box). Itâ€™s a comforting, naturally gluten-free grain dish that kids and picky eaters will love! When mine were growing up, they loved this withÂ a sideÂ of steamed broccoli, and a platter of raw veggies with a dip.Â Thanks to Colavita for supplying the InstantÂ Polenta used in this recipe, which not only cooks up super-fast, but is extra smooth. Photos by Evan Atlas. Continue Reading…
This is a perfect winter dish. Youâ€™ll be wowed by the flavor of this fusion-style dish, where winter squash pairs very well with Thai curry. The mushrooms add earthiness and a lot of texture, while the broccoli (or greens) adds freshness. Excerpted from Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure CookerÂ Â© 2016 by Jill Nussinow. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo Â© Lauren Volo.
Cassoulet is a French comfort food â€” a rich, slow-cooked white bean stew originating from the south of France. I first came across cassoulet at the grocery store in St. Maarten (it was sitting among the canned beans), but it wasnâ€™t until I was actually in France that I came to appreciate the cultural significance of this dish. Each region has its own variation that reflects local specialties and in that tradition, Iâ€™ve created a vegan version. Serve with a crusty whole-grain bread. Recipe and photo from Happy Herbivore Abroad by Lindsay S. Nixon Â©2012, Ben Bella Books. Reprinted by permission.
If you want to impress someone with a dal, make it this one. Donâ€™t be afraid of the number of spicesâ€”it is quite simple to make. The spices and garlic are blended to a paste and fried in the oil. A hot sauce (chiles, garlic, and vinegar) in the tadka is another secret to getting the right flavor profile. Serve this as a part of a meal, or with rice or naan or other flatbread. Recipe and photos from Vegan Richaâ€™s Indian KitchenÂ *Â Â© 2015 by Richa Hingle. Vegan Heritage Press, LLC. reprinted by permission.
- ¾ cup brown lentils, washed and drained
- 2 cups water
- 2 to 3 teaspoons safflower or other neutral oil
- ½ cup finely chopped red or white onion
- 6 cloves garlic, chopped
- ½ teaspoon ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ½ teaspoon fenugreek leaves or ⅛ teaspoon fenugreek seeds
- 1 teaspoon sweet or hot paprika
- ⅛ teaspoon nutmeg
- ¼ teaspoon black pepper
- 1½ tablespoons sriracha or other hot sauce, to taste
- 2 tablespoons water
- 1½ cups chopped tomato
- ¾ teaspoon salt
- 2 tablespoons chopped cilantro, for garnish
- 1 tablespoon vegan butter (optional)
- Combine the lentils with 2 cups of water in a saucepan. Partially cover and cook over medium heat until the lentils are tender, 25 to 30 minutes.
- While the lentils are cooking, make the tempering. Heat the oil in a skillet over medium heat. Add the onion and cook until golden brown, 5 to 6 minutes.
- In a blender, combine the garlic, cumin, coriander, cardamom, cinnamon, fenugreek, paprika, nutmeg, black pepper, sriracha, and 2 tablespoons of water. Blend to combine well.
- Add this paste to the onions in the skillet. Cook until fragrant, about 2 minutes. Stir in the tomatoes and salt, and cook until the tomatoes are tender, about 8 minutes. Mash the larger tomato pieces.
- Add the tempering to the lentils. Bring to a boil over medium heat. Reduce heat and simmer for another 5 minutes.
- Taste and adjust salt and spice. Garnish with cilantro and vegan butter, if using, and serve hot.
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- Here are more recipes for using Lentils and Peas.