BEANS

[thevegantwins]

I saw this recipe online. It's actually an Armenian dead cow dish but I figured substituting lentils would be fine. I haven't tried making it yet but I will make it soon, possibly for a work party next week and will give my review here. Fortunately, I have a huge block of tamarind in my fridge leftover from making Pad Thai.

SPICED LENTIL PIES (LAHMEJUN)

Time: About 45 minutes plus one hour's rising


For the dough (see note)*:
1 teaspoon active dry yeast
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons vegetable oil, more for oiling pans

For the topping:
1 pound cooked lentils
1/4 cup tomato paste
1/2 onion, finely chopped
Juice of 1 lemon
1 teaspoon salt
1 1/2 teaspoons allspice
1 tablespoon tamarind paste (available at Middle Eastern and Indian markets)
2 tablespoons pine nuts
Lemon wedges and coarse salt for sprinkling on top.


1. To make dough: Combine yeast and 2 tablespoons warm water and set aside for 5 minutes. Combine flour and salt in a large bowl; add oil, yeast mixture and a scant 1/2 cup warm water.

Mix, using hands if necessary, until dough comes together: it should be elastic but not sticky. If needed, add a little more flour or water. Turn out onto a board (no need to flour it) and knead until soft and smooth, about 10 minutes. Transfer to a bowl, cover and let rise in a warm place 1 hour.

2. When dough has risen, combine all ingredients for topping in a bowl. Divide dough in two and roll out on a floured surface to about 1/8-inch thickness. Cut 3-inch rounds with a water glass or cookie cutter, stacking them between layers of wax paper. Roll and cut remaining dough.

3. Preheat oven to 400 degrees. Spread a heaping tablespoon of lentil mixture on each dough round, spreading all the way to the edge: lentil mixture will shrink during baking. (Once assembled, pies can be frozen, stacked in wax paper, and then baked directly from freezer.)

Arrange pies on 2 lightly oiled baking sheets. Bake 20 minutes, rotating pans halfway through baking. Serve hot, sprinkled with lemon juice and coarse salt.

*Note: Refrigerated pizza dough or dough from a pizzeria will work well in this recipe. Some Middle Eastern markets also stock frozen mini pastry rounds.

[thevegantwins]

A quick, satisfying snack


Crunchy Baked Chickpeas (AKA Garbanzos)

Ingredients:

1 tin/can of chickpeas
1-3 Tablespoons (depends on you like it) seasoning (garlic powder, onion powder, cumin, ,chili powder, curry powder, coriander or combination)
1 Tablespoon Olive Oil
2 teaspoons salt or to taste

Directions:

Preheat oven to 350F. Rinse chickpeas well in a colander. Shake well. Place in a bowl, add olive oil then add spices and salt. Mix well. Place in a roasting pan or jelly roll sheet and spread evenly. Bake in oven for about 30min. or until the beans become dry and crunchy. Serve at room temperature.

[Bowwowmeow]

Yum, that sounds good! I bet you could marinate them in a tasy liquid for a while before you baked them, for extra flavor. :hungry:

[Oracl]

Those both sound very yummy! :yum: :yum:

[thevegantwins]

Eggplant Moussaka

*There are alot of ingredients but the recipe is fairly simple and results in a decadent, satisfying dish. :dribble:

Ingredients:

2 medium eggplants (aubergines)
1 cup chopped onion
2 cloves minced garlic
1 teaspoon olive oil
2 cups cooked mashed chickpeas (garbanzo beans)
2 cups tomato puree
1/4 cup chopped parsley
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
2 cups soy, rice or oat milk
1/2 cup nutritional yeast flakes
1/4 cup flour (whole wheat works fine)
1 tablespoon margarine
1/2 cup bread crumbs (optional)
salt
pepper

Directions:

Slice the eggplants into 1/4 inch rounds, sprinkle with salt and let sit in a colander in the sink while you prepare everything else. In a medium skillet, saute the onion and garlic in olive oil until they start to brown. Stir in the beans, tomato puree, parsley, lemon juice, cinnamon, 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook over low heat, stirring occasionally for 15 minutes.

Preheat oven to 350F. In a small saucepan, whisk together the non-dairy milk, nutritional yeast and flour. Heat over medium heat, whisking constantly. When the sauce thickens, add the margarine and 1/2 teaspoon salt. Remove from heat, cover and set aside.

Rinse the eggplants to remove the salt and pat dry with a towel. In a lightly-oiled casserole dish, place a layer of the eggplant and half the bean filling. Repeat ending with a top layer of eggplant. Pour the sauce over the eggplant, covering completely. If desire, sprinkle the top with bread crumbs. Bake for 45-60 minutes until the eggplant is soft, the dish is bubbling and lightly browned. Cool for 10 minutes before cutting into squares.

[thevegantwins]

I make a double batch of these every week for my family. We all love them. I've tried baking them but the kids and Mr TVT prefer fried. I now added about a cup of very finely chopped kale to the mixture to up its nutritional value. I also add oregano along with the thyme and lower the soy sauce by half and replace the other half with lemon juice. Also, instead of bread crumbs, I use rolled oat crumbs (whiz the rolled oats in the blender until they become fine crumbs). I omit the sage and paprika as well.

Note: Veganomicon is probably my favorite vegan cookbook ever.

The Infamous Veganomicon (by Isa Chandra Moskowitz & Terry Hope Romero) Chickpea Cutlet Recipe

http://www.chow.com/recipes/11364

Game plan: 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.

What to buy: Vital wheat gluten is the naturally occurring protein in wheat that makes it all happen; it’s what gives wheat dough its characteristic stretch and makes seitan (sometimes called wheat meat) so toothsome. Look for organic brands at your health food store, usually in the baking section. We recommend Arrowhead Mills brand above others if you have a choice.

INGREDIENTS
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

INSTRUCTIONS
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

[thevegantwins]

:no: You can not substitute flour. Flour is not wheat gluten. Flour contains gluten but that isn't the same thing. You can get it in the UK, I"ve seen people post about it on the PPK. I'll check to see where and update here.

[thevegantwins]

Here's a site: http://www.lowcarbmegastore.com/search.php

In the UK, it is called wheat gluten powder.

[Soynut]

Thanks, TVT... patties are so versatile, really, you can have them as a side to about everything... salads, pasta, potatoes, steamed veggies. I'm big on them!:)

[Bowwowmeow]

RED LENTIL SIDE

Lentils are easy-to-prepare legumes with a variety
of healthy attributes. They're high in fiber, low
in fat, a good source of several minerals, plus
folate and thiamin. This lentil side dish looks very
simple -- it is. But it's surprisingly full of
flavor. Very good either hot or cold.

INGREDIENTS:
1 cup red lentils (dry)
1 1/4 cups water
1/3 cup of your favorite tomato sauce
1 tablespoon non-hydrogenated vegan margarine
1/4 teaspoon salt
1/4 teaspoon ground black pepper

DIRECTIONS:
In small sauce pan, boil water and remove pan from
heat. Immediately stir in lentils. Cover and let
stand for about 30 minutes. Add tomato sauce,
margarine, salt and pepper. Mix well and return to
heat. Simmer for 15 minutes, stirring often.
(Makes 4 side-dish servings.)

[Fauxmage]

Quick Black Beans and Rice

Yields: 4 servings

1 tablespoon vegetable oil
1 onion, chopped
1 (15 ounce) can black beans, undrained
1 (14.5 ounce) can stewed tomatoes
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 1/2 cups uncooked instant brown rice

In large saucepan, heat oil over medium-high. Add onion, cook and stir until tender. Add beans, tomatoes, oregano and garlic powder.
Bring to a boil; stir in rice. Cover; reduce heat and simmer 5
minutes. Remove from heat; let stand 5 minutes before serving.

[gabbles]

Black Bean Chili

An excellent source of molybdenum, fiber, vitamin c, and folate, this is alternate version of chili that can be served as a meal in itself or used in many dishes such as soft tacos, tostados, frittata, or enchiladas. The Healthy Sauté cooking method makes this recipe even healthier because it is prepared without the use of heated oils. Enjoy!

Prep Time: 30 minutes
Serves 4

Ingredients:

1 medium onion, chopped
1 medium green bell pepper, diced, about 1/4 inch pieces
1 TBS + 1-1/2 cups vegetable broth
6 medium cloves garlic, chopped
2 cans (15 oz each) black beans, drained
1 can (8 oz) tomato sauce
1 can (15 oz) diced tomatoes (do not drain)
2 TBS ground cumin
2 TBS red chili powder
2 TBS dried oregano
1 cup corn kernels, fresh or frozen
1/4 cup fresh chopped cilantro
Salt & black pepper to taste
Directions:

1. Chop onion and garlic and let sit for at least 5 minutes to bring out their health-promoting properties.
2. Heat 1 TBS broth in a medium size soup pot. Healthy 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.
3. Add 1 1/2 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.

From whfoods.org/ This not a vegan or even vegetarian site but it has some good things.

[Gliondrach]

Refried Beans

1 can beans
2 tbsp. oil
1 tsp. onion powder

Heat oil and add the onion powder. Add the cooked beans (pinto or kidney). Mash the beans with the back of a wooden spoon or potato masher. Simmer for 6 minutes over low heat. May be eaten as a side dish or used as a filling for tacos or burritos or stuffed peppers.
----------------

I saw this recipe on a non-vegan site. Definitely non-vegan.

[gabbles]

Mediterranean Lentil Salad

This easy to prepare Mediterranean-style recipe makes a great side salad or a perfect vegetarian lunch or dinner for your Healthiest Way of Eating. It provides you with a wealth of health-promoting vitamins and minerals including 220% of the daily value (DV) for vitamin K, 135% DV for vitamin C, 107% DV for molybdenum, and 79% DV for vitamin A. Enjoy!

Prep Time: Prep: 20 min; Cooking: 25 min; Chill: 1 hr

Serves 4

Ingredients:

3/4 cup dried green lentils (you want to end up with 2 cups cooked)
2 cups water
3oz canned/jar roasted bell peppers (or you can roast yourself), chopped
2 TBS finely minced onion
2 medium cloves garlic, pressed
1/2 cup chopped fresh basil
1/3 cup coarsely chopped walnuts
3 TBS balsamic vinegar
TBS fresh lemon juice
2 TBS extra virgin olive oil
1 bunch young dandelion leaves or arugula, chopped (optional)
Salt and cracked black pepper to taste
Directions:

1. Wash lentils, remove any foreign matter, and drain.
2. Combine lentils and 2 cups lightly salted water in medium saucepan. Bring to a boil. Reduce heat and cook at low temperature for about 20 minutes or until lentils are cooked but still firm. Cook gently so lentils don't get mushy. When done, drain any excess water and lightly rinse under cold water. Continue to drain excess water.
3. Mince onion and press garlic and let sit for 5 minutes to bring out their hidden health-promoting benefits.
4. Place lentils in a bowl and add peppers, onion, garlic, basil, walnuts, vinegar, and 2 TBS olive oil. Season with salt and pepper to taste. Marinate for at least 1 hour before serving.
5. Toss dandelion or arugula with 2 TBS olive oil, 1 TBS lemon juice, salt, and pepper. Serve on plate with lentils.

From whfoods.org

[mole]

from my kitchen:

pinto and black beans soaked and boiled and mashed for refried beans

sea salt
liquid smoke
jalapenos
onions
garlic

saute the onions, jalapenos and garlic then put in liquid smoke and sea salt to taste and throw it all in the beans and mix and let the heat break it down. I use this for tacos and burritos all week long, lasts about 4 days in the fridge... toss at day 5