HELP! (Includes a bean salad & potato salad recipe)

[Guest guest]

The recipes sound WONDERFUL!!!! The couscous salad is similar to

something I made last week. I guess I should post what bean recipe I

eat most of the summer. I'll dig it up in a minute. My big question -

what leafy greens should I throw into these recipes? I can see

myself making the black beans this weekend...

 

~~~~~~~~~~~~~~~ Recipes~~~~~~~~~

Black & White Bean Salad (from New Basics)

 

1/2 cup cider vinegar

1 TBSP dijon mustard

1-1/2 tsp cumin (or more...)

1 tsp garlic (or more...)

1 tsp pepper (or more)

1/2 cup olive oil (or LESS!)

1 can black or navy beans

1 can northern or cannelini beans

1 cup chopped red onion

1 cup chopped red pepper

1 can corn kernels (not creamed)

1/4 cup chopped fresh cilantro

 

Mix vinegar, oil, mustard, cumin, garlic & pepper. Whisk well. Add

other ingredients. Toss well and chill.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

I throw this one in for all of you who miss having potato salad but

don't want to use soy mayonaise.

 

Potato Skin Salad (Tricky ingredients, but quick - 25-30 minutes)

(Serves 8)

1 tbsp pickled ginger, chopped

1-1/2 tsp grated horseradish

1 lbs small red creamer potatoes, boiled & thinly sliced

1 tbsp capers

2 tbsp olive oil

1 tbsp fresh chopped chives

2 tbsp red wine vinegar

2 tbs dijon mustard

salt & pepper to taste.

 

Boil potatoes for 15-20 minutes. Then slice.

Mix ginger, horseradish, capers and potatoes.

In small bowl, mix remaining ingredients together

then add to potatoes. Serve WARM or room temp. (I serve cold it's

fine cold.)

~~~~~~~~~~~~~~~~~~

, Rachael VerNooy

<rachaelvernooy@a...> wrote:

>

> On Friday, July 23, 2004, at 06:09 PM, Lauren wrote:

>

> > I'd love to hear some tasty ideas. I love stir-frys, pasta, rice

> > casseroles. My expertise with tofu is severely limited to frying

and

> > pureeing (for lasagna) and my luck with TVP is zilch. So if

anyone

> > can help in these areas, that would be good.

>

> How do you feel about beans? Chickpeas, lentils, kidney beans,

black

> beans, mung beans, etc. are good sources of protein. They can be

made

> into soups, stews, patties, pasta sauces, casseroles...

>

> > As for the greens....

>

> You can throw some chopped greens into many recipes, including the

ones

> below.

>

>

> Here are some recipes I recently typed up to share with someone:

>

>

> CARIBBEAN BLACK BEANS

>

> 1 1/2 c. chopped onion

> 3 garlic cloves, pressed or minced

> 2 Tbsp. olive oil

> 1 Tbsp. grated fresh ginger

> 1 tsp. thyme

> 1/2 tsp. allspice

> 4 1/2 c. drained cooked black beans

> 3/4 c. orange juice

>

> Saute onion and garlic in oil for about 5 minutes, until onions

begin

> to soften. Add ginger, thyme, and allspice. Saute another 5

minutes,

> stirring often to prevent sticking. Add beans and orange juice.

Cook

> for about 15 minutes, stirring often, until mixture thickens

slightly.

> Mash a few of the beans with the back of a spoon for a thicker

> consistency. This can be served as is, or over rice, or in a

tortilla

> with some fresh veggies.

>

> [From a friend]

>

>

>

>

> SOUTHWESTERN COUSCOUS SALAD

>

> Salad:

> 2 c. boiling water

> 1 3/4 c. whole wheat couscous

> 1 large tomato, chopped

> 3 c. cooked black beans

> 1/2 c. chopped green onion

> 1/2 c. chopped cilantro

> 2 c. frozen corn, thawed

> 2 red bell peppers, chopped

>

> Dressing:

> 4 Tbsp. olive oil

> 1/3 c. lime juice

> 1 tsp. cumin

> 1 tsp. salt

>

> Pour boiling water over couscous. Cover and let sit for five

minutes,

> then fluff with a fork. Stir in other salad ingredients. Whisk

together

> dressing ingredients, then add to salad.

>

> [Adapted from a recipe in a newspaper, probably the Philadelphia

> Inquirer, many years ago]

>

>

>

>

> RED LENTIL SOUP WITH EAST INDIAN SPICES

>

> 2 tsp. butter

> 1 onion, chopped

> 1-2 Tbsp. minced garlic

> 1 tsp. turmeric

> 1 tsp. cumin

> 1/8 tsp. cayenne

> 1 c. chopped tomato

> 1 c. dried red lentils

> 4 c. water

> 1 tsp. salt

> 1 tsp. cumin seeds

> 1 tsp. mustard seeds

> 1/4 c. chopped cilantro

>

> Saute onion and garlic in butter. Stir in turmeric, cumin and

cayenne.

> Add tomatoes, lentils, and water. Simmer for 45 minutes. Remove

from

> heat. Add salt. In a separate nonstick pan, fry the seeds until

they

> start to pop. Add them to the soup, along with the cilantro.

>

> [From Feeding the Whole Family, by Cynthia Lair--is it okay to

share

> copyrighted recipes here??]

[Guest guest]

Hi

When I can't decide on what I want when my wife asks, "What do you want for dinner?" I make a stir fry using sesame oil (spicy) with lots of cooked brown rice thrown in and kale, baby spinach, celery, endive and leak. (I love leaks!)

4 TSP of hot sesame oil

4 cloves garlic

two large onions

1 leak cut 1/4 inch pieces green and end

 

after saute above ingredients add cooked BROWN rice 2 to 3 cups

when rice seems to start sticking, add all the greens shredded (amounts to be determined by you as woks aren't as big as I would like) and cook for a couple minutes while stirring, some suggest covering but I like to keep stirring... maybe I'm paranoid

 

Fry tempeh when I begin cooking, I'll add black beans to the whole mixture for extra protein... Enjoy!

 

RickLauren <qwlauren35 wrote:

The recipes sound WONDERFUL!!!! The couscous salad is similar to something I made last week. I guess I should post what bean recipe I eat most of the summer. I'll dig it up in a minute. My big question -what leafy greens should I throw into these recipes? I can see myself making the black beans this weekend...~~~~~~~~~~~~~~~ Recipes~~~~~~~~~Black & White Bean Salad (from New Basics)1/2 cup cider vinegar1 TBSP dijon mustard1-1/2 tsp cumin (or more...)1 tsp garlic (or more...)1 tsp pepper (or more)1/2 cup olive oil (or LESS!)1 can black or navy beans1 can northern or cannelini beans1 cup chopped red onion1 cup chopped red pepper1 can corn kernels (not creamed)1/4 cup chopped fresh cilantroMix vinegar, oil, mustard, cumin, garlic & pepper. Whisk well. Add other ingredients. Toss well

and chill.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~I throw this one in for all of you who miss having potato salad but don't want to use soy mayonaise. Potato Skin Salad (Tricky ingredients, but quick - 25-30 minutes)(Serves 8)1 tbsp pickled ginger, chopped1-1/2 tsp grated horseradish1 lbs small red creamer potatoes, boiled & thinly sliced1 tbsp capers2 tbsp olive oil1 tbsp fresh chopped chives2 tbsp red wine vinegar2 tbs dijon mustardsalt & pepper to taste.Boil potatoes for 15-20 minutes. Then slice.Mix ginger, horseradish, capers and potatoes.In small bowl, mix remaining ingredients togetherthen add to potatoes. Serve WARM or room temp. (I serve cold it's fine cold.)~~~~~~~~~~~~~~~~~~ , Rachael VerNooy <rachaelvernooy@a...> wrote:> > On Friday, July 23, 2004, at 06:09 PM, Lauren wrote:> > > I'd love to hear

some tasty ideas. I love stir-frys, pasta, rice> > casseroles. My expertise with tofu is severely limited to frying and> > pureeing (for lasagna) and my luck with TVP is zilch. So if anyone> > can help in these areas, that would be good.> > How do you feel about beans? Chickpeas, lentils, kidney beans, black > beans, mung beans, etc. are good sources of protein. They can be made > into soups, stews, patties, pasta sauces, casseroles...> > > As for the greens....> > You can throw some chopped greens into many recipes, including the ones > below.> > > Here are some recipes I recently typed up to share with someone:> > > CARIBBEAN BLACK BEANS> > 1 1/2 c. chopped onion> 3 garlic cloves, pressed or minced> 2 Tbsp. olive oil> 1 Tbsp. grated fresh ginger> 1 tsp. thyme> 1/2 tsp.

allspice> 4 1/2 c. drained cooked black beans> 3/4 c. orange juice> > Saute onion and garlic in oil for about 5 minutes, until onions begin > to soften. Add ginger, thyme, and allspice. Saute another 5 minutes, > stirring often to prevent sticking. Add beans and orange juice. Cook > for about 15 minutes, stirring often, until mixture thickens slightly. > Mash a few of the beans with the back of a spoon for a thicker > consistency. This can be served as is, or over rice, or in a tortilla > with some fresh veggies.> > [From a friend]> > > > > SOUTHWESTERN COUSCOUS SALAD> > Salad:> 2 c. boiling water> 1 3/4 c. whole wheat couscous> 1 large tomato, chopped> 3 c. cooked black beans> 1/2 c. chopped green onion> 1/2 c. chopped cilantro> 2 c. frozen corn, thawed> 2 red bell peppers,

chopped> > Dressing:> 4 Tbsp. olive oil> 1/3 c. lime juice> 1 tsp. cumin> 1 tsp. salt> > Pour boiling water over couscous. Cover and let sit for five minutes, > then fluff with a fork. Stir in other salad ingredients. Whisk together > dressing ingredients, then add to salad.> > [Adapted from a recipe in a newspaper, probably the Philadelphia > Inquirer, many years ago]> > > > > RED LENTIL SOUP WITH EAST INDIAN SPICES> > 2 tsp. butter> 1 onion, chopped> 1-2 Tbsp. minced garlic> 1 tsp. turmeric> 1 tsp. cumin> 1/8 tsp. cayenne> 1 c. chopped tomato> 1 c. dried red lentils> 4 c. water> 1 tsp. salt> 1 tsp. cumin seeds> 1 tsp. mustard seeds> 1/4 c. chopped cilantro> > Saute onion and garlic in butter. Stir in turmeric, cumin and cayenne.

> Add tomatoes, lentils, and water. Simmer for 45 minutes. Remove from > heat. Add salt. In a separate nonstick pan, fry the seeds until they > start to pop. Add them to the soup, along with the cilantro.> > [From Feeding the Whole Family, by Cynthia Lair--is it okay to share > copyrighted recipes here??]