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Archive for the 'Beans & Lentils' Category

Go and Sin Carne Some More

After ogling the stands in NYC, I came home and made my own watermelon juice. Immersion blender, a little bit of sugar, chill. Improv from what-have-we-got. Smiles. McCain empire isn’t so evil, right? Frozen spinach mixed with some cumin, paprika, nayonnaise, green onion. Improv 4-portion chili sin carne with tomato sauce (the good real reduction […]

Tactful Taco

Some beans mixed with cumin mix, cheese, because we fell off the cow and are eating some dairy. Arugula, salsa, chopped tomato and alfalfa sprouts.

Things that Grow Lumps in the Night

Along the edge of the garden we didn’t keep stellar records of what was what. I was sure the turnips didn’t germinate but when I picked some watermelon radishes, some were yellow. The long lost tiny turnips overwhelmed in the leaves. Thinning the carrots, yes, that is a good idea. Makes a difference. What have […]

Lentil Roll-Ups

First, on the side carrots with some finely grated ginger and orange juice added at the end. Trocolour couscous stirred with crumbles of goat feta, capers, fresh chopped parsley, chives, green onion and radishes. Lively bite. And a beet-lentil roll-up. 1 recipe of whole wheat pastry with an inch of green onion chopped in with […]

Oh my dhaalin’

I have news. I have a monthly cooking column at Centretown Buzz. Here’s the first column of Planet of the Scapes. broth: 1 cup split peas 2 cups broth (in this case a cube of onion bouillon) 1 tsp turmeric 1/2 tsp cayenne pinch annatto Cook that to a boil then simmer 45 minutes while […]

Something New to do with Cukes

A Healthy Life for Me made a corn and blueberry salad. I largely followed it but changed a couple ingredients and proportions of ingredients: 4 ears sweet corn, husked, boiled, scraped off cob ¾ c fresh blueberries 1 large cucumber, sliced, quartered dressing: ¼ c finely chopped red onion 1 tbsp cup chopped fresh cilantro […]

Mango Black Beans

Back there is a no-gluten penne with orange cauliflower, grilled red pepper, baked squash, and asparagus tossed with olive oil and tarragon, my go-to herb of the month. In the front, saucy beans served over brown rice. From The Vegan Slow Cooker by Kathy Hester except I switched around proportions to increase spice and reduce […]