Chickpea Flour Omelette Taco with Salsa

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Tunisian Fusion (Sweet Potato-Rice Stew)

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Kari's Tunisian Fusion (Sweet Potato-Rice Stew)
Serves 4-6

This recipe was inspired by Mary McDougall's Tunisian Sweet Potato Stew and my craving for congee.  Rich, tomato-y sauce is thickened by brown rice, long-cooked in large amounts of water.  

1 onion, chopped
1 jalapeno, seeded and quartered (or more, if desired)
4 cloves garlic, minced
2 tsp minced ginger
2 tsp ground cumin
1/2 tsp ground coriander
1/4 tps red pepper flakes
1/2 tsp ground cinnamon
1/2 cup brown basmati rice
water (about 15 cups total)
2 vegetable bouillon cubes (I used Rapunzel vegan no-salt cubes)
1 (14.5 ounce) can no-salt diced tomatoes
1 (8 ounce) can no-salt tomato sauce
3 cups chopped Napa cabbage (or regular green cabbage)
1 cup cut green beans (I used frozen)
2 medium sweet potatoes, peeled and cut in small chunks
1 (14.5 ounce) can chickpeas, rinsed and drained
3 Tbsp peanut butter
1 1/2 tsp kosher salt, or to taste
1/4 cup raisins
1 Tbsp each chopped fresh parsley and cilantro

In a large pot, saute onion, adding water as necessary to prevent burning, until onion is golden brown.  Add garlic, ginger and jalapeno; saute a couple minutes.  Add cumin, ground coriander, pepper flakes and cinnamon; cook and stir 1 minute. 

Add 8 cups water and vegetable bouillon; bring to a boil and stir in rice.  Cook uncovered over med-high heat for 45 minutes, stirring occasionally. 

Add 4 cups boiling water and continue cooking 30 more minutes, stirring occasionally.

Add tomatoes, tomato sauce, green beans, cabbage, sweet potatoes, chickpeas, and 3 more cups boiling water.  Cook over medium heat 30 minutes, stirring occasionally.

Add peanut butter, salt, and raisins.  Reduce heat to simmer, cover, and cook 30 minutes.

Stir in cilantro and parsley.

Serve with favorite flatbread or over cooked grains or couscous. 

Black Bean Patties

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Kari's Black Bean Patties (makes 12 patties)
　
1/2 cup kasha (buckwheat) cooked in 1 cup water, cooled (makes about 1 1/2 cups cooked)

1/4 cup raw pepitas (pumpkin seeds), pulse in food processor or chop in smaller pieces

1 medium onion, minced

1 rib celery, minced　

1/4 cup bell pepper (red, green, or combination), minced

1 serrano chile, seeded and minced

One 15.5 oz can Trader Joe's Cuban Style Black beans (or 2 cups cooked black beans)

1/4 tsp. dried Mexican oregano

1/2 tsp granulated garlic

1 tsp. ground cumin

2 Tbsp nutritional yeast flakes

2 twists freshly ground black pepper, or to taste

1/4 cup chopped cilantro

1 Tbsp soy sauce

1/2 cup P.A.N. brand precooked white corn meal


Cook kasha and chop pepitas. Set aside.

Sauté onion and celery until soft and beginning to brown, adding a small amount of water if necessary. Add bell pepper and serrano chile; saute a couple minutes longer then remove from heat.

Place TJ's black beans in a large mixing bowl; mash some with the back of a spoon. Add oregano, granulated garlic, cumin, nutritional yeast, black pepper, cilantro, and soy sauce. Add cooked kasha and pepitas. Mix and mash together until combined. Add P.A.N. corn meal, stirring until mixture is uniform and no dry corn meal remains. Cover and chill at least 15 minutes in refrigerator.

To form patties: Take mixture by 1/3 cupful. Form into patties about 1/2 inch thick. Patties can be placed on a tray, chilled, and cooked later or cooked immediately.

Pan fry or grill. I used the George Foreman grill, cooking patties 5 minutes.

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Lentil Soup with Collard Greens

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I made this soup in the pressure cooker, but you can make it in a regular pot if you prefer. 





Kari's Lentil Soup with Collard Greens

1 cup brown lentils, rinsed well

1 cup chopped onion

2 ribs celery w/leaves, chopped

1 cup chopped carrots

4 cloves garlic, minced

1 Tbsp Mirin

3/4 tsp thyme

1/2 tsp basil

1 tsp parsley flakes

1/2 tsp smoked paprika

1 bay leaf

pinch cayenne

few twists fresh ground black pepper

2 Rapunzel vegetable bouillon cubes (no salt added)

2 Tbsp double concentrate tomato paste

6 cups water

14 oz can collard greens (no salt)

1/2 tsp salt, or to taste

Chop and add veggies as you go. In pressure cooker, saute onion, celery, carrot, and garlic. Add water as necessary to prevent burning.

When vegetables are richly colored and softened, add mirin to deglaze pan.

Add thyme, basil, parsley flakes, paprika, cayenne, black pepper, bay leaf, bouillon cubes, and tomato paste. Cook and stir a minute or so, then add water. Bring to a boil, cover, and bring pan to pressure. Cook 5 minutes at pressure.

Use quick release method to bring down pressure. Add collard greens; bring soup to a high simmer and cook 10 minutes or until lentils are as soft as desired. Add salt to taste.



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Kari's Creamy Great Northern Bean Soup

1 pound Great Northern Beans, soaked

1 1/2 cup chopped onion

1 cup chopped celery

1 cup chopped carrots

1 small bulb garlic, separated into cloves, peeled and minced

Freshly ground black pepper

8 cups water, divided

4 tsp Better Than Bouillon No Chicken Base (or vegetable bouillon)

1 tsp smoked paprika

Heat pressure cooker over medium-high. Saute onion with water until tender. Add celery and carrot; saute until softened, adding water if necessary to prevent burning. Add garlic and black pepper; saute 1 minute until garlic is fragrant.

Add beans and 6 cups water. Seal cooker and bring to pressure. Cook at pressure 8 minutes. Remove from heat and let pressure drop naturally.

Remove 1 cup beans and mash.

Add 2 cups water, bouillon base, and mashed beans to soup. Simmer 20 minutes until flavors meld. Adjust seasonings to taste.





Hominy Salad Escabeche

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Escabeche is a pickling liquid. In this recipe, I used La Costena brand Zanahorias en Escabeche. Pickled carrots with jalapenos. I used 1/2 cup of the carrots and jalepenos in this recipe. You could use more to up the heat. Use more escabeche liquid for a wetter salad. Sweet onions are best for this, but if you don't have sweet onions and use other (stronger) onions, I'd rinse them in cold water and drain well before adding to salad to prevent them from taking over. You also might want to reduce the amount.

This is tasty plain as a side dish or on top of salad greens. It's also good wrapped in a tortilla.

Kari's Hominy Salad Escabeche

(Makes 6 cups)

1 1/2 cups sweet onion, diced

1 red bell pepper, diced

1 medium tomato, diced

1/2 cup carrots and chiles, julienned, from zanahorias en escabeche (use more, if desired)

1 (15.5 oz) can yellow hominy, rinsed and drained

1 (15 oz) can pinto beans, rinsed and drained

1/4 cup minced cilantro

1 Tbsp escabeche liquid (use more if you want a wetter salad)

1/4 tsp garlic powder

1/4 tsp ground cumin

fresh ground black pepper 　

Combine all ingredients and chill.

Simple Southwest Salad--Black Beans and Hominy

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This salad is light and fresh and bright with the simple flavors of lime, garlic, and cilantro. There's a nice contrast of textures between crisp sweet onion and bell pepper and the soft beans, hominy and tomato. The colors are pretty too.

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Kari's Simple Southwest Salad--Black Beans and Hominy
makes about 6 cups

1 sweet onion, chopped
1 jalapeno or serrano chile, seeded and minced
1 large tomato, chopped
1 green bell pepper, chopped
2 clove garlic, minced
1 (15.5 ounce) can white hominy, rinsed and drained
1 (15.5 ounce) can black beans, rinsed and drained
2 Tbsp chopped cilantro
1 Tbsp chopped parsley
1 lime (juice from)
pinch salt and pepper, to taste

In a large bowl, combine all ingredients. Serve chilled or at room temperature.

Sweet Potato, Cauliflower, Chickpea Coconut Curry

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Kari's Sweet Potato, Cauliflower, Chickpea Coconut Curry
Serves 4-6

Sweet potato, cauliflower and chickpeas in a rich coconut gravy, not too spicy.

Ingredients:
2 medium sweet potatoes, peeled and cubed
1/2 cup water
1/2 Tbsp oil
1 tsp black mustard seeds
1/2 cup chopped onion
1 sprig curry leaves (16-18 leaves)
4 cloves garlic, minced
1 tsp minced gingerroot
2 jalapeno peppers, seeded and minced
1 large tomato, diced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1 tsp kosher salt
1/2 cup chopped bell pepper, red or green or combination
2 cups chopped cauliflower
1 (13.5-ounce) can coconut milk
1 (15.5-ounce) can chickpeas, rinsed and drained

Cook sweet potato cubes with 1/2 cup water in covered bowl in microwave 5 or 6 minutes. Set aside.

Meanwhile, heat oil in a large pot or Dutch oven. Add mustard seed, cover. When seeds stop popping, add onion and curry leaves. Cook and stir 1 minute.

Add garlic, ginger and jalapeno; cook and stir 1 minute.

Add tomato; cook 2 minutes until tomato starts to break down.

Add cumin, coriander, turmeric, and salt. Cook 2 minutes more.

Add bell pepper, cauliflower, and sweet potato with its cooking liquid. Stir well to coat vegetables; cover and cook on medium-high 5 minutes, stirring once or twice.

Add coconut milk and chickpeas. Stir well, cover, and simmer on low 25 minutes. Adjust seasoning, adding more salt as necessary.

Serve with flatbread or rice.

Jamaica Me Crazy Beans

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I had some dry Adzuki beans in the pantry that had been in there for a while, so I had to think up a way to use them. I wanted something different from a typical bean soup. I spotted Pickapeppa Sauce in the door of the fridge, and it sent me towards Jamaica. You could substitute other beans (black, red, black-eyed, kidney, pidgeon pea, etc.) for the Adzuki beans. You can also used canned beans. I didn't use the bean broth, but you could certainly do so. These beans are pretty mild, heat-wise. If you like things hot, you can use more cayenne or add fresh chile peppers. Scotch Bonnet peppers are typical in Jamaica. You could also use habenaro or serrano or jalapeno or whatever you prefer. You could also use tomatoes with chiles instead of plain tomatoes to turn up the heat a notch. Pickapeppa Sauce will also add a bit of heat (as well as tangy sweetness) to your beans.

Kari's Jamaica Me Crazy Beans (serves 4)

3 cups cooked Adzuki beans (from 1 cup dry)

Spice Mixture:
1 tsp thyme
1/4 tsp cinnamon
1/4 tsp black pepper
1/8 tsp allspice
1/8 tsp cayenne
1/16 tsp ground cloves

1/4 cup water
1 small onion, finely chopped
1 small green bell pepper, chopped
2 stalks celery, diced (1 cup)
1 cup diced carrots
3 cloves garlic, minced
1 tsp minced ginger
1 can (14.5 ounce) diced tomatoes
2 cups vegetable broth
salt, to taste
*Pickapeppa Sauce (optional)

Combine spices in small bowl and set aside.

In Dutch oven, saute onion, bell pepper, celery and carrot in 1/4 cup water for 4-5 minutes. Add garlic and ginger; saute 2 more minutes. Add spice mix and cook 1-2 minutes to toast spices.

Add tomatoes and vegetable broth. Simmer, covered, over low heat for 1 hour, stirring occasionally. Serve with Pickapeppa Sauce, if desired. Can be served with rice.

*Pickapeppa Sauce is a Jamaican condiment which contains tomatoes, onions, sugar, cane vinegar, mangoes, raisins, garlic, salt, peppers, thyme, and cloves. It comes in a small 5 ounce bottle with a parrot on the label.

Along with the beans, I served homemade bread. Isn't it pretty?

100% Whole Grain Brown Rice Bread

(Healthy Bread in Five Minutes a Day)

My very first loaf of artisan-style bread! Eldest daughter really liked it. I think maybe the dough could use a little sweetener.

Southwest Bean and Hominy Salad

Kari's Southwest Bean and Hominy Salad

1 15-ounce can pinto beans, rinsed and drained
1 15-ounce can dark red kidney beans, rinsed and drained
1 15-ounce can hominy, rinsed and drained
15 Spanish olives w/pimiento, sliced or chopped (about 1/4 cup)
1 large ripe tomato, chopped
1 sweet onion, chopped (1 cup)
1 green bell pepper, chopped
2 Tbsp chopped cilantro
1/4 cup salsa
1 Tbsp red wine vinegar
1 tsp Tabasco jalapeno pepper sauce
1 large clove garlic, crushed
1/8 tsp ground cumin

In large mixing bowl combine pinto beans, kidney beans, hominy, olives, tomato, onion, bell pepper, and cilantro.

In small bowl, combine salsa, vinegar, pepper sauce, garlic, and cumin. If the salsa is very chunky, mash together with a fork to get smooth. Pour over bean mixture and toss to combine. Cover and chill to let flavors meld.

Serve cold or at room temperature, either plain as a side dish or on top of greens and tortilla chips for a taco salad. You could also add avocado, but do so just before serving to prevent browning. Chopped jalapeno or diced chiles could also be added to the salad for more kick.

Makes approximately 8 cups.

Coconut Mung Beans with Sweet Potato

1 cup split peeled mung beans, rinsed*
1/2 T oil
2 pinches black mustard seeds
1/2 medium onion, diced
1 green bell pepper, chopped
2 cloves garlic, minced
1 tsp minced ginger
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp tumeric
1 Tbsp curry powder
1/2-1 tsp salt (to taste)
1 can Rotel diced tomatoes with chiles
1 can coconut milk
1 medium sweet potato, peeled and diced

Cook the mung beans in saucepan with 3 or 4 cups water until beans are very tender, approximately 15-20 minutes. Mung beans cook quickly. Don't let them burn.

Microwave sweet potato in a bowl with a couple tablespoons of water about 4 minutes, until tender. Set aside.

Meanwhile, heat oil in large nonstick skillet. Add mustard seeds. When they pop, add onion, and saute a few minutes until soft. Add bell pepper, garlic, and ginger. Saute about 5 minutes. Add cumin, coriander, tumeric, and curry powder. Cook and stir a minute to toast spices. Add tomatoes; cook and stir a couple minutes. Stir in coconut milk. Bring to a boil, reduce heat and add mung beans, stirring to combine. Add cooked sweet potato and salt. Cover and simmer 20 minutes. If needed, stir in water to thin.

Serve over rice. On the side, I served summer squash sauteed with garlic.

You could also eat this as soup. This is mild and has excellent flavor. For additional heat you could add Indian chili powder, red pepper flakes or cayenne with the spices, or add fresh hot chiles with the bell pepper. Or you could season with pepper sauce at the table.

*I've made a similar dish using red lentils instead of mung beans.

Pinto Beans and Collard Greens

Any day I serve mashed potatoes is a good day, according to my youngest daughter. She also likes fried tofu, as long as she can dip it into something tasty like maple syrup or ketchup. I usually prefer to dip mine in some kind of bbq sauce. Husband goes for honey mustard. Oldest daughter almost always shuns condiments. I served our tofu and mashed potatoes with a side of pintos and collard greens. Youngest daughter of course hissed at the greens and chose to eat only the beans. Can't win 'em all.

The collard greens were cooked in a pressure cooker. Saute half a diced onion and garlic (4 big cloves, minced) in a couple teaspoons of oil in the pressure cooker. Add a pinch of crushed red pepper flakes. Add a big bunch of cleaned collard greens cut into strips (around 4 or 5 cups, I guess) and 2 cups of water. Cover. Bring to pressure and cook for 3 minutes. Quick release pressure and throw in a couple cans of rinsed/drained pinto beans. Heat through and season with salt and pepper to taste. Mmmmm.