The New Soy Cookbook

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Black Soybean Hummus

Double-Sesame Skillet Brown Rice--this fits our Quick and Easy category

 

* Exported from MasterCook *

 

Black Soybean Hummus

 

Recipe By : The New Soy Cookbook by Lorna Sass, page 21

Serving Size : 1 Preparation Time :0:00

Categories : Appetizers And Snacks Beans And Legumes

 

Amount Measure Ingredient -- Preparation Method

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1 clove garlic -- peeled

1 1/2 cups cooked black soybeans -- (page 9)

OR 15 ounces canned organic black -- drained (reserve

soybeans -- liquid)

2 tablespoons freshly squeezed lemon juice -- up to 4

2 tablespoons soybean cooking or canning liquid -- up to 3

OR water

1 1/2 tablespoons tahini -- (sesame-seed paste)

1/2 teaspoon ground cumin -- up to 3/4

1/2 teaspoon salt -- up to 3/4

1/2 teaspoon harissa -- up to 1

OR 1/8 to 1/4 teaspoon ground cayenne -- (optional)

pepper

sweet paprika -- for garnish

oil-cured olives -- for garnish

 

Makes 1 1/4 cups

 

Black soybeans are a terrific stand-in for chickpeas in this robust hummus.

Because of soybeans nuttiness and creamy texture, no olive oil and very

little tahini (sesame-seed paste) are required to give the dip its

traditionally rich flavor. I like to give the hummus some heat by adding a

bit of the North African hot pepper paste called harissa. You'll find

harissa and tahini at most international groceries; tahini is also

available at health-food stores.

 

Serve the hummus in a small bowl, garnished with a sprinkling of sweet

paprika and a scattering of oil-cured olives. Set a basket of pita

triangles on the side.

 

I often double the recipe so I can make a lunch of hummus and thick strips

of roasted red pepper stuffed into a pita pocket.

 

1. Mince the garlic in a food processor. Add the black soybeans and the

minimum amounts of the remaining ingredients. Process to a fairly smooth

paste, scraping down the sides of the work bowl as needed. Taste and blend

in more of any ingredients required to give a smooth consistency and to

suit your taste.

 

 

 

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* Exported from MasterCook *

 

Double-Sesame Skillet Brown Rice

 

Recipe By : The New Soy Cookbook by Lorna Sass, page 92

Serving Size : 3 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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3 cups cooked brown rice

1 tablespoon toasted Asian sesame oil -- up to 2

6 ounces caked seasoned tofu

(see separate recipe)

OR substitute store-bought)

cut into 1/4-inch dice -- (1 1/2 cups)

1 cup chopped cooked vegetables

(optional)

1 1/2 tablespoons toasted sesame seeds

2 teaspoons shoyu -- up to 4

chili oil or hot popper sesame oil -- to taste

(optional)

2 tablespoons chopped scallion greens -- for garnish

(optional), up to 3

 

Serves 3 or 4

 

I think of making this dish-a highly personal rendition of Chinese fried

rice-when my refrigerator boasts leftover brown rice and a smattering of

other cooked, tasty morsels in small quantities, such as Baked Seasoned

Tofu or steamed vegetables. While it's nice to toss in some diced cooked

vegetables for color, the dish tastes very good without it.

 

The amounts are all approximate, since the ideas is to use up what's on

hand and season to taste with shoyu, toasted sesame oil, and sesame seeds.

It's also nice to add a few drops of chili oil, if you can take the heat.

 

Cooked rice that has had a sojourn in the refrigerator is likely to be

dried out and brittle. To restore it to its fresh-cooked chewiness, your

best bet is to microwave it on high, lightly covered, until rehydrated, one

to two minutes. If you don't own a microwave, sprinkle on two tablespoons

of water per cup of rice and stir. Then steam the rice for a minute right

in the nonstick covered skillet you'll be using to prepare the recipe.

 

1. Put the rice in a large, nonstick skillet and drizzle on 1 tablespoon

of the sesame oil while stirring. Turn on the heat to medium, and stir in

the tofu and cooked vegetables (if using). Cover and cook, stirring

frequently. until the mixture is good and hot, almost 3 minutes. (Toasted

sesame oil burns more easily than many other oils, so watch closely and

reduce the heat if necessary.)

 

2. Stir in the sesame seeds and enough shoyu, additional toasted sesame

oil, and chili oil (if using) to give the mixture a good balance of

flavors. Garnish individual portions with chopped scallion, if you wish.

 

 

 

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