sirime's picture Besan ke Gatte ( Steamed Chickpea balls Curry)

Ingredients:

For gattes (Chickpea balls):

1 cup Besan (Chickpea flour)
Salt
1 tbsp Red Chilli powder
2 Green Chillies
1 tbsp Coriander powder

For Gravy:

1 chopped Tomato
1 medium Onion chopped
Salt - to taste
1 tbsp RedChilli powder
3 tbsp Yogurt
1 tbsp Cumin seeds
1 tbsp Mustard seeds
2 Red Chillies
1/2 tbsp Ginger Garlic paste
2 tbsp Vegetable Oil
a pinch of Asafoetida
few Curry leaves
Water

Preparation:

1. Mix chickpea flour, chopped green chillies, salt, red chili powder, oil with some water.
2. Make kabab shaped gattes out of the besan dough.
3. Put them into boiling water and boil for 10 minutes.
4. Take them out the water and cut the besan rounds into small pieces. Keep aside.
5. Now, to prepare the gravy, heat oil in a skillet and then add cumin, mustard seeds with a pinch of Asafoetida. Then add ginger garlic paste with onions, tomatoes, salt, turmeric, curry leaves, red chilli powder and garam masala. Add water if needed. Cook for couple of minutes.
6. Add yogurt and stir the contents well.
7. Finally, put the gattes to the gravy. Slow cook for about 10 minutes.
8. Serve hot with rice or roti.

Chickpea polenta with olives

SERVES 8
Ingredients

1 3/4 cups chickpea (garbanzo) flour
2 cups plain soy milk (soya milk)
1 cup chicken stock, vegetable stock or broth
1 tablespoon extra-virgin olive oil
3 cloves garlic, chopped
1 tablespoon chopped fresh thyme, oregano or basil, or 1 teaspoon dried
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 egg whites

For the topping
1 tablespoon extra-virgin olive oil
1/2 yellow onion, minced
1/4 cup coarsely chopped pitted Nicoise olives
1/4 cup dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
2 tablespoons grated Parmesan cheese
2 tablespoons finely chopped fresh flat-leaf (Italian) parsley

Directions

In a blender or food processor, combine the flour, soy milk, stock, olive oil, garlic, thyme, mustard, salt and pepper. Process until smooth. Pour the batter into a large bowl. Let stand for 1 hour.
Preheat the oven to 425 F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
In a large, spotlessly clean bowl, using an electric mixer on high speed, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
Pour the batter into the prepared pan. Bake until puffed and lightly browned around the edges, about 15 minutes. Let cool for 15 minutes.Preheat the broiler. Position the rack 4 inches from the heat source.While the polenta is cooling, make the topping. In a small saute or frying pan, heat the olive oil over medium-high heat. Add the onion and cook until soft and lightly golden, about 6 minutes. Add the olives and tomatoes and cook for 1 minute. Remove from the heat.
Carefully spoon the onion mixture evenly over the baked polenta and sprinkle with the cheese. Broil until the top is lightly browned. Watch carefully; this takes only about 1 minute. Sprinkle with the parsley. Transfer to a wire rack and let cool for 10 minutes. Cut into 8 squares, then cut the squares on the diagonal into 16 wedges. Serve immediately

Seitan Recipes

Homemade Seitan (from Post Punk Kitchen)
Ingredients
1 1/2 cups vital wheat gluten flour
1/4 cup nutritional yeast flakes
1 cup very cold water or vegetable broth
1/2 cup soy sauce
1 tablespoon tomato paste
2 cloves garlic, pressed or grated on a microplane grater
1 teaspoon finely grated lemon zest

Simmering Broth:
10 cups water or vegetable broth
1/2 cup soy sauce

Directions
In a large bowl, mix together Vital Wheat Gluten Flour and nutritional yeast flakes.In a seperate bowl, mix together remaining ingredients: water or veg broth, soy sauce. tomato paste, garlic, lemon zest.Pour the wet ingredients into the dry and combine with a firm spatula, knead dough for about 3 minutes until a spongy, elastic dough is formed. Let dough rest for a couple of minutes and prepare your broth, but don't start boiling it.
Now roll your dough into a log shape about 8 inches long and cut into 3 equal sized pieces. Place the pieces in the broth. It is important that the water/broth be very cold when you add the dough, it helps with the texture and ensures that it doesn't fall apart. Partially cover the pot (leave a little space for steam to escape) and bring to a boil.
When the water has come to a boil set the heat to low and gently simmer for an hour, turning the peices every now and again. Now you've got gluten. Let it cool in the simmering broth for at least a half an hour. It is best if it cools completely. What you do next depends on the recipe you are using. If it calls for gluten use it as is. If you want to store some of it for later use put it in a sealable container covered in the simmering broth.
If your recipe calls for seitan cut your peices up as desired. I prefer to use a cast iron skillet for the frying because it produces the best flavor and texture. Use as little oil as possible to coat the bottom of the skillet, 1 teaspoon may suffice. Heat the skillet over medium high and add your gluten. Cook for about 20 minutes, turning the pieces occasionally. And there you have it. Yummy seitan.


Chickpea Cutlets (from Isa of Post Punk Kitchen)
1 cup cooked chickpeas
2 tablespoons olive oil
1/2 cup vital wheat gluten
1/2 cup plain breadcrumbs
1/4 cup vegetable broth or water
2 tablespoons soy sauce
2 cloves garlic, pressed or grated with a Microplane grater
1/2 teaspoon lemon zest
1/2 teaspoon dried thyme
1/2 teaspoon Hungarian paprika
1/4 teaspoon dried rubbed sage
Olive oil for pan frying

In a mixing bowl, mash the chickpeas together with the oil until no chickpeas are left. Add the remaining ingredients and knead together for about 3 minutes, until strings of gluten have formed. Preheat a large heavy-bottomed nonstick or cast iron skillet over medium heat. Meanwhile, divide the cutlet dough into 4 equal pieces. To form cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 by 4 inch rectangular cutlet shape. The easiest way to do this is to form a rectangle shape in your hands and then place the cutlets on a clean surface to flatten and stretch them. Add a moderately thin layer of olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets. They’re ready when lightly browned and firm to the touch.

Just in case you were wondering, you can also bake these too! Baking these patties gives them a toothsome chewy texture and firm bite. Preheat oven to 375°F, and lightly oil baking sheet. Brush both sides of each patty with olive oil, place on baking sheet, and bake for 20 minutes. Flip patties and bake another 8 to 10 minutes until firm and golden brown.

Baked Seitan Log (from Post Punk Kitchen)
Ingredients:
1.5 cups vital wheat gluten
1/4 cup nutritional yeast
1 tsp salt
2 tsp paprika
1/4 tsp cinnamon
1/4 tsp cumin
1-2 tsp pepper (I use 2 tsp)
1/4 tsp cayenne pepper (you can use 1/8 tsp if you like it less spicy)
1/8 tsp allspice
2 tsp garlic powder

3/4 cups water
4 tbsp tomato paste
1 tbsp tamari
2 tbsp extra virgin olive oil
2 tbsp vegetarian Worcestershire sauce

Preheat oven to 325°. In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two.. it doesn't need long.Form into a log (6-8" long), wrap tightly in foil, twisting ends. Bake for 90 minutes. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate. Slice to use as desired.

Seitan Gyro's
In a bowl combine:
1 1/2 Cups Gluten Flour
1/4 Savoury Yeast Flakes
1 tsp Salt
1 Tbsp Cumin
1/2 Tbsp Ground Coriander
Pinch-1/8 tsp Garam Masala (don't have it, use cinnamon, but it's not as good-apparantly, his words, not mine)
1 tsp dried Rosemary (not the powder)
1/2 tsp Savoury (oh and I omitted this as I've never seen it in Australia but if anyone has seen it let me know!)

In a separate bowl combine:
2/3 Cup Water
1 1/2 Tbsp Tahini
1 tsp Toasted Sesame Oil
1 Tbsp finely minced Garlic
1 Tbsp finely minced Onion (I used 1/4 tsp onion powder in the dry mix instead)
1 Tbsp Soy Sauce (I used Tamari)
Juice of 1 small Lemon (approx. 1/8 Cup)
I also added a bit of gravy browner to brown it up.

Measure out the 2/3 cup water and set aside. Puree the onion and garlic (unless you use the powder in which case don't worry about this) into a paste. If it won't get pasty add 1 tsp of water at a time from your 2/3 cup that you set aside until it resembles applesauce. Set aside. Mix water, tahini, sesame oil, lemon juice and tamari. Add the onion and garlic puree. Mix well. Add wet ingredients to dry and knead. Preheat your oven to 175 C. Form into a log, wrap tightly in foil and bake for 1 hour 15 minutes. When done remove from oven and allow to cool. When it's cool, slice it up. When ready to serve put some olive oil in a frying pan and add onions. Fry them until they get translucent and then add seitan. Cook until it browns but doesn't crisp, about 5 minutes.

Serve this mixture on Lebanese bread with slices of cucumber, fresh slices of tomato, lettuce and a garlic yoghurt sauce (I used dairy yoghurt but you could use soy if you can have soy and I also added a desert spoon of tahini). Or alternatively a sauce of

3 Tbsp Tahini
3 Tbsp Water
Salt
Pepper
Lemon Juice
A pinch of Mint
1 tsp crushed cucumber, squeezed dry.

Laurel & Hardy seitan o’greatness ( From Have a Cake, Will Travel)
2 cups vital wheat gluten
1 1/2 T paprika
1/3 cup nutritional yeast
2 cups water
1/2 cup smooth peanut butter
2 t salt [which I wouldn’t use if the PB was already salted, but the one I had was unsalted]

mix everything in a large bowl, knead for a couple of minutes, let rest for five minutes.
preheat oven to 325F. form seitan into 2 large sausages, wrapped tightly in foil. bake for 90 minutes. for smaller sausages, simply divide the “dough” in 4, and bake for 75 minutes at the same temperature. of course, this makes a huge amount, but I like to slice mine up once it’s cooled, and freeze it for later use. if you like your seitan to be crispy, you have got to try to cook it in a non-stick cooking sprayed pan until crispy and golden brown. yum! it tastes great with almost anything, really. :)


Crispy Baked Seitan ( From Have a Cake, Will Travel)
makes 4 cutlets, meant to be sliced or diced and used anywhere seitan can be used

dry:
1 1/2 cup vital wheat gluten
2 T nutritional yeast
2 T homemade almond meal [it is coarser than when store-bought: simply blend your almonds [skin on] in your food processor until coarse flour is obtained]
1/2 t garlic powder
3/4 t dried minced onion, crumbled between your fingers
1/2 t McCormick all-purpose seasoning [or whatever all-purpose seasoning you have that is salt-free]

wet:
2 T Braggs or Tamari or soy sauce
1/4 cup organic ketchup
3/4 cup pure water
1 T corn oil

preheat oven to 350F. prepare a small baking dish with non-stick cooking spray.
whisk together dry ingredients in a large bowl. whisk together wet ingredients in a small bowl. combine wet & dry, stirring with a wooden spoon. start kneading for a couple of minutes until dough is formed and all ingredients are incorporated. using a clean pair of scissors, cut dough into four equal parts. squish them up in the shape of burgers. place burgers in prepared baking dish, bake for 15 minutes. flip them over, bake for another 15 minutes. and there you have it.

Faux Ham Seitan Sausages ( From Have a Cake, Will Travel)
1 cup vital wheat gluten
1 cup pure water
2 T reduced sodium soy sauce [use normal soy sauce or tamari or Braggs if you prefer]
2 t vegan Worcestershire sauce
1 t liquid smoke
1/4 cup nutritional yeast
1 t onion powder
1 t garlic powder
1/2 t freshly ground black pepper
1/2 t dried oregano
1/4 t dried sage

throw ingredients together in a large bowl. start mixing with a wooden spoon, then use your hands to knead for a few minutes. let rest for 5 minutes once well kneaded and incorporated. preheat oven to 375F. divide dough into 4. shape into sausages, wrap them tightly in foil. bake for 50 minutes.

Baked Seitan Steaks/Cutlets ( From Have a Cake, Will Travel)
for 2 big steaks:
1 cup vital wheat gluten
1 cup water
1 1/2 T tamari
3 T nutritional yeast
1/2 t salt [optional, if you're watching your sodium intake, since there is tamari already]
1 t Worcestershire sauce
1 t onion powder
1/2 t dried sage
1/2 t dried thyme

throw ingredients together in a large bowl. start mixing with a wooden spoon, then use your hands to knead for a few minutes. let rest for 5 minutes once well kneaded and incorporated. prepare a baking dish or a baking sheet with non-stick cooking spray. preheat your oven to 400F. shape your seitan in two steaks. place in baking dish, and bake for 10 minutes on one side or until golden brown, turn on other side and bake for 15 more minutes or until golden brown. remove from oven, slice, and serve hot. or freeze for later [once cooled] for future seitan dishes.


Julie Hasson’s Spicy Italian Vegetarian Sausages
Makes 8 links
2 1/4 cups vital wheat gluten
1/2 cup nutritional yeast flakes
1/4 cup chickpea flour
2 tbsp Bills Best Chik’Nish Seasoning (if using another brand which is salty, or saltier than Bill’s Best, you’ll want to greatly reduce the amount you use)
2 tbsp granulated onion
1 to 2 tbsp fennel seed, optional
2 tsp coarsely ground pepper, preferably freshly ground
2 tsp ground paprika
1 tsp dried chili flakes, optional
1 tsp ground smoked paprika
1/2 tsp dried oregano
1 tsp salt
1/8 tsp ground allspice
2 1/4 cups cool water*
6 to 8 cloves garlic, minced or pressed
2 tbsp olive oil
2 tbsp soy sauce
1. In a large bowl, mix together all of the dry ingredients. Whisk together the water, garlic, olive oil and soy sauce and using a fork, gently stir into the dry ingredients. Stir just until ingredients are mixed. If dough mixture is too dry, you can add another tablespoon of water or as needed. Scoop 1/2 cup dough mixture at a time and shape into logs. Place logs on piece of aluminum foil and roll up, twisting ends. Place sausages in steamer and steam for 30 minutes. Once sausages have cooled, remove from foil and refrigerate until ready to eat. After cooling, the sausages may feel a bit dry on the outside. Don’t worry, as they will soften and firm up considerably after chilling

Breakfast Sausages
1/2 cup white kidney beans, rinsed and drained
1 cup water or veggie broth
1 tbsp olive oil
1 tbsp mushroom soy sauce
1 tbsp maple syrup
1 1/4 cup vital wheat gluten
1/4 cup nutritional yeast
1 tsp garlic powder
1 tsp paprika
1 tsp dried sage
1/2 tsp nutmeg
pinch of cayenne
1/2 tsp thyme
1/2 tsp dried rosemary
1 tsp whole fennel seed
fresh ground pepper

Get water on its way to boiling in your steamer
Mash beans finely with a fork. Add in everything else up to the cayenne. Grind thyme, rosemary, and fennel seed together with a mortar and pestle. Add to mixture with the pepper. Mix together with a fork. Shape a ping pong ball sized piece of dough into a sausage shape and wrap in a small piece of tin foil like a tootsie roll. Repeat until all dough is gone (makes about 25). Some of my recipes call for large breakfast sausages. In this case, make 6 large sausages.. Steam for 20 mins (35-40 for large sausages), rotating half way through if your steamer is small. Cool, and remove from wrappings. (Since we did not eat all 25 sausages, I kept half in the wrappings and froze them. We will see how well they fare in the freezer).
OPTIONAL: Place sausages in a frying pan with 2 tbsp of water and 1/4 cup maple syrup. Bring to bubbling and simmer until syrup

Vegan Corned Beef
-1/2 cup chickpeas
1 tbsp oil
1 cup water
2 tsp seasoned salt
1 tsp salt
2 tsp smoked paprika
1/2 tsp cloves
1/2 tsp allspice
1 tsp dried mustard
4 dried juniper berries, crushed into powder (optional)
1 1/4 cups vital wheat gluten

Get water on its way to steaming in your steamer
Place chickpeas in a food processor and process until smooth. Add everything else except the wheat gluten and process. Transfer to a bowl and mix in the wheat gluten with a fork. Knead for a minute or so to get everything mixed. Shape into a rectangle (about 8" x 5") and wrap in foil. Double fold the seams so the seitan will steam properly. Steam for 45-60 mins. The seitan must swell against the foil, so make sure that happens before you remove it from the steamer. Let cool and bit, then thinly slice for the sandwich.

Veggie Lunch Meat
1 cup white beans
2 cups water
1/4 cup oil
2 tsp salt
2 tsp paprika
2 tsp onion powder
1 tsp garlic
1/4 tsp tumeric
1 tsp ground fennel
1 tsp sage
1 tsp pepper
1 tsp soy sauce
2 3/4 cup vital wheat gluten

Get water steaming in your steamer.
Place all ingredients except the gluten flour in a blender and process until smooth. Pour into a bowl. Add gluten flour and work into a dough. Shape dough into a log and wrap in heavy duty foil like a tootsie roll. Try to make the roll as thick as possible. Steam for 1 hour. Preheat oven to 350 degrees in the last 15 mins of steaming. Remove seitan from steamer and bake for 45-60 mins. Seitan should swell and press against the foil. Cool and slice as needed for sandwiches. This seitan holds up very well and can be shaved very thin. Store in the fridge

Chickpea Burgers

From the Veggie Table
(makes 4 burgers)
2 T olive oil
1½ c onions, minced
3 cloves garlic, minced
1 t ground cumin
1 c carrot, finely chopped
1¾ c cooked and drained chickpeas
1½ T tahini or peanut butter
¼ c parsley, minced
1/3 c chick pea or white flour
½ t baking soda
1 t salt
juice from ½ lemon

Directions
Heat 1 T of oil and sauté the onions over medium heat, stirring frequently, until they soften, about 5 minutes. Add the garlic, cumin, and carrot and sauté for two more minutes. Transfer to large bowl or food processor and add the chickpeas. Mash or process until mushy. Stir in tahini and parsley. Combine the flour, baking soda, and salt in the small bowl, then stir into chickpeas. Flour your hands, shape mixture into four patties, and dust them with flour. Fry in 1 T oil over medium-low heat for 1 minute, until just beginning to brown. Flip, fry 2 minutes, flip again, and fry 1 one minute (2 minutes total per side). Splash with a bit of lemon juice and serve. These are wonderful topped with hummus or baba ganouj.

Tamarind-Spiced Chickpeas and Greens

Ingredients
(serves 6)
2 tablespoons expeller-pressed safflower oil
1 medium yellow onion, finely chopped
1 teaspoon ground cumin
1 1/2 teaspoons ground coriander
pinch of cayenne
1 (14.5 ounce) can diced tomatoes (abt 4 medium diced fresh tomatoes)
1/3 cup water
1 teaspoon evaporated cane juice sugar
1 teaspoon tamarind concentrate
2 (15 ounce) cans chickpeas, drained (3 cups cooked)
1 (6 ounce) package pre-washed baby spinach (about 6 cups)or substitute with swiss chard
1/4 teaspoon sea salt
pepper, to taste

Directions
Heat oil in large skillet over medium heat. Add onion and sauté until softened and golden brown, about 7 minutes. Add cumin, coriander and cayenne to skillet and stir to coat onion with spices. Cook for one minute then add diced tomatoes, with their juice, water, sugar and tamarind concentrate. Stir to mix well. Add chickpeas and bring mixture to a gentle boil. Reduce heat and simmer over medium-low heat, uncovered, for 10 minutes. Stir in spinach until wilted. Season with salt and pepper to taste.

Braised Kidney Beans & Sweet Potato

Ingredients
(serves 4)
1 medium onion, chopped
4 medium cloves garlic, chopped
1 TBS fresh ginger, chopped
1 medium carrot, sliced thin
1 medium green bell pepper, cut in 1 inch squares
2 cups sweet potatoes, cut in 1 inch cubes ( abt 2 five inch long sweet potatoes)
2 cups crimini mushrooms, sliced medium thick ( abt 7-8 medium mushrooms)
½ tsp cinnamon
1 tsp red chili powder
1 tsp paprika
1 TBS tomato paste ( or 1 finely diced tomato )
2 cups + 1 TBS vegetable broth ( might want to reduce water a bit if one wants thicker consistency)
15 oz can kidney beans, drained ( 2 cups cooked kidney beans)
salt & black pepper to taste

Directions
Prepare first 6 ingredients by chopping and slicing. Heat 1 TBS broth in a medium to large soup or braising pot. Healthy Sauté onion in broth over medium heat for 4-5 minutes, stirring frequently, until translucent. Add garlic, ginger, carrot, pepper, sweet potatoes, and mushrooms and tomatoes. Continue to sauté for another 5 minutes, stirring frequently. Add spices and mix thoroughly. Mix tomato paste and broth together and add. Cover and simmer on low for about 30 minutes stirring occasionally. Add beans, salt, pepper, and continue to cook for another 5 minutes on medium heat uncovered, or until vegetables are tender.

Chili Recipes

Black Bean/Butternut Squash Chili
1 small butternut squash, peeled and cubed
2-3 cups black beans (cooked or canned) (sorry, I dont' measure)
1 onion, chopped
spices - chili powder, cumin, etc (orig. recipe mentioned cocoa powder!)
garlic, lots
tomatoes, fresh or canned
1 lime, zest and juice
cilantro
chipotle peppers (canned, with adobo sauce)

Sautee onion in small amount of oil until limp. Add chopped garlic and spices and let that cook for a few minutes. Add the grated zest of lime and squash cubes, cook for about 10 minutes.
Add beans, tomatoes, water if it needs it, and as many chipotle peppers as you can stand (they're hot) and some of that yummy sauce. Cook until the squash is tender, at least a half hour, but it won't hurt it to go longer. Serve with cilantro and lime juice.

Cincinnati Empress Chili
2 tsp olive oil
2 medium onions, chopped finely
4 cloves garlic, minced
3 C vegetable stock
2 Tbs apple cider vinegar
1 large bay leaf, crushed
5 whole allspice berries
2 tsp salt or herbal substitute
3 Tbs chili powder
1 tsp carob powder (or cocoa)
2 C low sodium tomato sauce
1/2 tsp cayenne pepper, or to taste
1 tsp cumin
1 tsp cinnamon
2 C cooked pinto beans
2 C tofu, frozen, thawed, and crumbled

In large heavy pot, over medium-high heat, heat oil and saute onions for 8 to 10 minutes.
Add remaining ingredients.Bring to a boil, then lower heat and simmer for 1 1/2 hours.

Kidney Bean/Pinto bean and Plantain Chili/Sweet Potato
2 lbs. Pinto Beans or kidney beans, dry
5-6 Plantains, ripe ( or use 2 lbs sweet potato)
1 - 28-oz. can Crushed Tomatoes
2 Onions, medium size
5-6 Garlic, cloves
1-2 Chipotle Peppers
1/4 cup Molasses, mild, unsulphured
2 tbsp. Chili Powder
2 tbsp. Cumin, ground
2 tbsp. Paprika
1 tsp. Cinnamon, ground

Place the onions, the garlic and the chipotle peppers (if you like your chili less spicy, use fewer chipotle peppers) in the container of a high speed blender, cover and run at "high" until the veggies are turned into a puree. Empty the contents into a microwaveable dish or pot and precook for about 5 minutes. Add to the slow cooker and mix.Open the can of tomatoes, and preheat in the pot or dish until it just begins to boil. Add to the slow cooker. Add all the other ingredients except the plantains, and mix well. About 2 hours before you are ready to serve the chili, peel the plantains and cut into small pieces (3/8 inch or 1 cm.). We slice the peeled plantains lengthwise into quarters, and then slice them across. Add the plantain pieces to the slow cooker and mix well. Cover. Turn the heat down to "low" and allow to simmer for about 2 hours.

Thick and Hearty Pinto Bean Chili
3 large dried New Mexico chiles (see note above)
1 1/2 cups water
1 medium onion, chopped
4 cloves garlic, minced
1 bell pepper, chopped
1 15-ounce can diced tomatoes
1 8-ounce can tomato sauce (no salt added)
3 cups cooked pinto beans (or 3 cans, rinsed and drained)
1 teaspoon cumin
1 teaspoon oregano
1/4 teaspoon freshly ground black pepper
1 teaspoon smoked Spanish paprika
2 teaspoons cocoa powder
1 teaspoon salt (or to taste)
1 teaspoon sugar (optional)
cayenne or other red pepper, to taste

Remove and discard the stems from the chiles. Place them in a small saucepan and pour the water over them. Bring to a boil and simmer for 15 minutes. Allow to cool. Put the chiles and the water into a blender and puree until well-blended. Pour into a strainer, pressing lightly on the pulp to get out all the flavor. Throw the pulp away and reserve the liquid. In a large non-stick pot, sauté the onion in a little water (1 tablespoon to start) until it's beginning to brown. Add the garlic, bell pepper, and a little more water and sauté for 3 more minutes. Add the reserved chile sauce, tomatoes, tomato sauce, beans, cumin, oregano, black pepper, and paprika and bring to a simmer.In a small bowl, mix the cocoa powder with 1/4 cup hot water until it is well blended. Add it to the chili. Taste for seasonings and add salt and red pepper to taste. If it seems bitter add sugar. Cook on low for at least 30 minutes to allow flavors to blend.

Makes 4-6 servings.

Macaroni and un-Cheese with Tomatoes

Ingredients

(Serves 4)

3 cup dry Elbow Macaroni, whole wheat
6 Tomatoes, Roma
1 large Onion
2 cups White Beans
1/2 cup Nutritional Yeast
1/4 cup Lemon Juice
1/2 Chipotle Pepper, optional for a spicy smoke flavor
bit of salt and pepper

Directions
Microwave oven or conventional oven at 350 degrees F can be used to prepare this dish. Wash, peel, and dice the onions and place in a large covered baking dish. Cook until the onions begin to become semi transparent (about 5 minutes in the microwave oven).
While the onions are cooking, place the water in the pasta pot and heat to boiling.
Wash the tomatoes and remove the stem ends and any blemishes or bad spots. Cut into bite-sized pieces, and add to the onions when they are cooked. Cover the baking dish and cook until the tomatoes are hot, but not cooked through. When the pasta water boils, add the elbow macaroni, and cook until the macaroni softens, but is still slightly chewy.
Open the cans of beans and drain off the excess liquid. Place the beans in the container of a high speed blender. Add the nutritional yeast, lemon juice, and chipotle pepper (stem removed). Cover and run the blender at high speed until the ingredients are creamy smooth. Use the tamper rod as necessary. Combine the cooked and drained pasta and the bean sauce with the onions and tomatoes in the covered dish, and mix well. Cover and bake for about 10-15 minutes

Tuscan Bean Soup

From VeganYumYum
( Serves 2)

Ingredients
1/2 Onion, finely chopped
2 Medium Carrots, sliced into very thin coins
1 Medium Russet Potato, cut into a 1/4″ dice
2 Cups Water
1 Can White Beans, drained and rinsed (I used Great Northern)
1/2 tsp Oregano
1/2 tsp Thyme
1 tsp Salt
2 Tbs Tomato Paste
1/2 Cup Seitan, sliced thin (optional)
2-3 Large Kale Leaves, deveined and roughly chopped
2-3 tsp Lemon Juice
Fresh herbs for garnish, optional

Directions
Saute the onions over medium-low heat in a medium sized, heavy pot that has a lid. Slice the carrots into 1/8″ coins and add to pot. Cut potato into 1/4″ dice and add to pot, stirring occasionally. Add water and loosen any stuff that has stuck to the bottom of the pot with a wooden spoon. Add salt, oregano, tomato paste and stir. Cover and turn head down to a low boil.

Slice seitan and kale, drain and rinse the beans. Add seitan and beans to pot and stir. The stew should be quite thick. Add kale and lemon juice. Taste and season if necessary. Simmer for a few minutes until kale is tender. Carrots should be tender, and the potato should be soft but still hold its shape. Serve and garnish with fresh herbs, shown here with thyme.

Portugese Bean Soup

From Real Age Diet
( serves 4, makes about 7 cups of Soup)

Ingredients
2 t Olive oil
1 cup coarsely chopped white onion
3 cups vegetable broth or water
1 cup diced ( 1/2 inch) unpeeled sweet potato ( Diced and peeled butternut or delicata squash can be substituted too)
3 to 4 t chilli garlic sauce or chili puree with garlic
1 can diced tomatoes undrained ( or dice 2-3 fresh tomatoes)
2 cups cooked great northern or cannnellini beans
4 t balsamic vinegar (optional)
4 cups packed sliced Swiss Chard or Collard Greens ( Kale, turnip or beet greens can be substituted too)

Directions
Cook onion in heated oil in saucepan for three minutes or so. Add broth, sweet potato and chili sauce; bring to boil over high heat. Reduce heat; simmer uncovered five minutes. Stir in tomatoes and beans; return to simmer. Stir in greens. Simmer five minutes until greens or potatoes are tender. Stir in vinegar if desired and ladle into 4 serving bowls.
The soup maybe be purred if desired; or thickened to served over bed of pasta or baked potato or rice or grain for that matter.

Roasted Eggplant with Tomatoes (Baigan Bharta)

(Serves 4)

Ingredients
2 Medium eggplants
2 tablespoons water
3 medium onions -- peeled and finely chopped
3 cloves garlic -- peeled and minced
1 tablespoon fresh ginger root -- minced
2 green chiles -- or jalapeno peppers, seeded and minced (optional)
1/2 teaspoon ground cumin
2 teaspoons curry powder -- or garam masala ( or 1 T sabzi masala instead of cumin and curry powder)
1 teaspoon salt
1 cup fresh peas -- (or frozen)
2 tomatoes chopped
1 cup diced peppers (mixture of green,yellow, orange, red) (optional)
2 tablespoons cilantro – chopped
1/3 green lentils dry (then cooked) (optional)
1 cup cooked chickpeas (optional)
½ T olive oil (optional)

Directions
Preheat the oven to 400 degrees. Prick each eggplant with a fork in two or three places. On a baking sheet lined with aluminum foil, arrange the eggplants. Bake for 30 to 35 minutes until the eggplants are tender and the skin begins to char. Let cool. Carefully peel away and discard the skin. Chop the pulp coarsely and set aside. ( you can mash eggplant too)

In a large nonstick skillet, heat the water or oil if using. Add the onions and sauté for while till bit brown. Add garlic and ginger and sauté for 5 minutes. Add tomatoes and cook till tomatoes are mushy. Then add green chilies, and cook for 2 more minutes, until the whole thing wet solid. Add spices, salt, peas, peppers and simmer over medium-low heat for 2 to 3 minutes. Stir in the mashed eggplant, lentils, chickpeas and chopped cilantro. Cook, stirring, for 10 minutes, until the flavors are well blended.
You can prepare this dish 2 days in advance. Refrigerate, then reheat before serving. Eat with flat bread or baked pita chips.

If used as appetizer, one can omit chickpeas and lentils. For main dish, these protein sources can be added.

Dr Weil's Barley Salad (Tabbouleh )

(serves 4)

This summer salad combines barley, a satisfying, nutty grain, with fresh vegetables. Flavored with mint, parsley, garlic and lemon, it might remind you of tabbouleh, a Middle Eastern dish traditionally made with bulghur wheat. Barley has one of the lowest glycemic loads of any grain, and parsley has carminative (intestinal gas-relieving) and diuretic properties, making it an excellent tonic ingredient. Look for the flat-leaf (Italian) parsley, which has a more pronounced flavor than the curly leaf variety. This dish makes a healthy alternative to the usual picnic or potluck potato salad. Try it as a light meal all on its own, or as a wonderful accompaniment to other dishes.

Ingredients
3 cups vegetable stock or water
1 cup pearl barley or hulled barley
Salt to taste
1/2 cup chopped fresh parsley
1 bunch scallions, sliced thin
1 bunch radishes, sliced
1 cucumber, peeled, seeded and diced
1 red bell pepper, seeded and sliced
1/2 cup chopped fresh mint (or 1/4 cup dried mint)
1 cup kidney beans ( optional)

Dressing:
3 T extra-virgin olive oil or less ( I used 1 T )
3 T fresh lemon juice
3-4 cloves garlic, mashed
Salt to taste

Directions
Bring to a boil the vegetable stock (or water). Add barley and salt. Cover, reduce heat, and simmer until barley is tender and liquid is absorbed, about 45 minutes. Drain well and place in a medium bowl. Mix the dressing ingredients together and pour over barley.
Allow barley to cool, then add the parsley, scallions, radishes, cucumber, red pepper and mint. Mix well and chill for several hours before serving.

Lentil Walnut Feta Salad

(serves 4)

Ingredients
3/4 cup dry lentils
1/2 cup walnut pieces
3-4 green onions
4 garlic cloves
2 bay leaves
2- 3 T red wine vinegar or balsamic vinegar
1/2 t dijon mustard
salt and pepper acc to taste
crumbled goat cheese (30 - 50 g per serving)
1 T olive oil
1/2 cucumber deseeded and cut into pieces
3- 4 mushrooms
1 tomato cut into pieces without seeds
Any other kind of vegetables like peppers, radishes etc

Directions
Wash the lentils, then place in pot with bay leaves and enough water to cover by two inches. Bring to a boil, lower heat, and simmer, stirring occasionally, until tender but not mushy, about 20 minutes. Drain and discard bay leaves. Let cool for a few minutes.Meanwhile, heat cooking oil, add shallots or onions, garlic, and 1/2 t salt, and sauté for 10-15 minutes, until lightly colored. Add 2 T red wine vinegar and cook another 3 minutes, then remove from heat.
Meanwhile, toast the walnuts in a 325° oven for 5 minutes or a frying pan over medium heat, until golden. Whisk together remaining T vinegar, bit salt, mustard, pepper, and olive oil. Combine lentils, shallots, walnuts, and dressing and other vegetables in the medium bowl, then gently stir in cheese. Serve warm or at room temperature.

Moroccan Eggplant with Garbanzo Beans and Lentils

(serves 4 )
Ingredients
1 large onion cut in half and sliced thin
5 medium cloves garlic, pressed
1 medium red bell pepper cut in 1 inch squares ( or mixture of yellow, green and red peppers)
1 medium eggplant, cut into 1 inch pieces
1 medium zucchini
2 -3 Shitake or regular mushrooms
pinch of red pepper flakes
2 tsp turmeric
½ tsp garam masala
1 cup garbanzo beans
½ cup dry lentils, drained
1- 2 pureed tomatoes
1¼ cups water
½ cup raisins
1 TBS chopped fresh cilantro
salt & black pepper to taste
1 Tbs olive oil

Directions
Sprinkle salt on eggplant and zucchini and leave it for 30 minutes. In meantime cook lentils in 2 cup water. It will take about 20 minutes. Lentils should be still crunchy. Wash salt from eggplant and zucchini and drain water. Then sauté onions in olive oil till brown. Add garlic. Then fry eggplant, zucchini , mushrooms and peppers for minute or two. Add puree tomato and turmeric, garam masala and red pepper flakes. Add water after a minute or two and cook till eggplant is tender. Add lentils, beans and raisins and simmer for 3 minutes. Add pepper and salt acc to taste. Sprinkle fresh cilantro before serving.

Summer Pasta Salad

(Serves 1)

Ingredients,
1/4 green pepper
1/4 orange bell pepper
1/4 yellow pepper
1/4 red bell pepper
2 mushrooms (any kind that can be eaten raw)
1/2 cucumber deseeded
1/2 tomato desseded
1 tsp olive oil
1 Tbsp balsamic vinegar
1/2 cup of beans (garbanzo, navy or kidney beans)
1/2 cup of cooked pasta (like rigatoni or penne) and/or 50 grams feta cheese
Or any kind of vegetable that one can eat raw (maybe carrots)
Black pepper and salt acc to taste

Directions
Cut all the vegetables into equal sized ones. Mix all ingredients and let it sit in fridge for few minutes. Eat cold or warm in microwave.

Baked Falafel

Ingredients
(serves 2 as snack, 4 in pita sandwiches)

1½ c chick peas cooked
½ large onion or 1 medium onion (preferably red)
4-6 cloves garlic
2 t cumin
2 large pieces of bread
1 T red pepper flakes
2 T fresh parsley or cilantro, chopped
several T chickpea flour
¼ t baking soda (optional)
Salt and pepper to taste

Directions
Blend everything but the parsley and flour in food processor or blender. Stir in parsley. Form into ping pong sized balls or patties and coat with flour.
Bake on greased baking sheet at 450F for 10 minutes, turn, and bake another 10 minutes.
Makes 6 – 8 falafels patties...no idea how many balls :)

Fava Bean Soup ( An Egyptian Breakfast)

Ingredients

(serves 4 – 6 )

2 cups dried fava beans (or 4 cups cooked fava or broad beans)

1 teaspoon cumin

2 garlic cloves, crushed

1 – 2 tablespoon olive oil (more or less according to taste)

1/4 cup lemon juice or more according to taste

2 tablespoon fresh parsley, finely chopped

water, used to soak or cook fava beans (about 6 cups)

Salt and pepper (optional , according to taste)

Directions

Soak fava beans overnight. Drain fava beans and save water.Peel the skins from the fava beans and place in large saucepan. Measure 6 cups of soaking water and add to the fava beans.Bring to a boil on medium high heat. Reduce heat to medium and cook for 45 minutes, or until beans are soft. Once beans are tender, remove beans from heat and puree beans and garlic cloves in a blender.Return pureed fava beans to saucepan and bring to a boil.Add water if needed.Stir in cumin, lemon juice and olive oil and bring to a second boil. Simmer for 5 minutes. Serve in a bowl and sprinkle parsley on top.

Basic Bean Chili

Ingredients:

(serves 4 )

1 medium onion chopped

1 medium green bell pepper diced about ¼ inch pieces ( or mixture of green, yellow and red )

1-1/2 cups + 1 TBS vegetable broth or water

6 medium cloves garlic, chopped

3 - 31/2 cups black beans

3- 4 diced medium tomatoes

2 TBS ground cumin

2 TBS red chili powder

2 TBS dried oregano

1 cup corn kernels, fresh or frozen

¼ cup fresh chopped cilantro

salt & black pepper to taste

some shredded cheese or Dollop of yogurt (optional)

Directions:

Heat 1 TBS broth in a medium size soup pot. Sauté onion and bell pepper in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic, cumin, red chili powder and continue to sauté for another minute.

Add 1 ½ cups broth and rest of ingredients, except cilantro and corn. Simmer for another 20 minutes uncovered. Add corn and cook for another 2 minutes. Add chopped cilantro and season with salt & pepper to taste. Sprinkle some shredded cheese or dollop of yogurt on the top Yummy!!!

Variation:

For 3 bean or 5 bean soups- choose mixture of any of following beans according to taste: red and white kidney beans and black beans, garbanzo beans, pinto beans etc.

Mashed Potatoes with Peas and Beans

Ingredients:
(serves 3 )

1-2 onions chopped
dash of Ajwain Seeds or carom seeds
2- 3 cloves garlic minced or finely chopped (more or less acc to taste)
bit of garlic
1 tsp canola/olive oil
1 cup frozen peas
1/2 - 1 cup cooked black beans
4 medium mashed red potatoes
salt, pepper and chilli powder ( I use cayenne to make it spicy )

Directions:

Saute onions, garlic, ginger, peas and seeds in oil. Add beans and potatoes and you are done!