Moroccan Beans

Ingredients

1 tablespoon finely grated ginger
1 teaspoon ground cinnamon
1 teaspoon cumin seeds
1/4 teaspoon turmeric
2 tablespoons extra-virgin olive oil
2 onions, chopped
1 (14-ounce) can red kidney beans, drained
1 (14-ounce) can butter beans or lima beans, drained
1 (14-ounce) can garbanzo beans (chickpeas), drained
1 (14-ounce) can tomatoes, with juice
1 cup vegetable stock
1/3 cup pine nuts
1/3 cup currants
fresh basil leaves, torn, to garnish

Method

  1. Saute the ginger, cinnamon, cumin seeds, and turmeric in the oil in a large saucepan over medium heat for 1 minute.
  2. Add the onions and saute until softened, about 5 minutes.
  3. Stir in the red kidney beans, butter beans, garbanzo beans, tomatoes, and vegetable stock and bring to a boil. Decrease the heat and simmer for 10 minutes.
  4. Toast the pine nuts in a small pan over medium heat until golden, 5 minutes.
  5. Add the currants and pine nuts to the beans. Sprinkle with the basil and serve hot.

Makes 6 servings.

Source: Modern Mediterranean Cooking

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Spinach with Beans, Raisins and Pine Nuts

Ingredients

3/4 cup haricot beans, soaked overnight, or 14 oz can, drained
4 tbsp olive oil
1 thick slice white bread
1 onion, chopped
3-4 tomatoes, peeled, seeded and chopped
1/2 tsp ground cumin
1 tsp paprika
1 lb spinach
1 garlic clove, halved
3 tbsp raisins
3 tbsp pine nuts, toasted
salt and freshly ground black pepper
Moroccan bread, to serve

Method

  1. If using soaked, dried beans, drain and cook them in fresh boiling water for about 1 hour, until tender. Drain.
  2. Heat 2 tbsp of the oil in a frying pan and fry the bread until golden. Transfer to a plate.
  3. Fry the onion in 1 tbsp of the oil over a gentle heat until soft but not brown, then add the tomatoes and cumin and continue cooking gently.
  4. Heat the remaining olive oil in a large pan, stir in the paprika and then add the spinach and 3 tbsp water. Cover the pan and cook for a few minutes, until the spinach has just wilted.
  5. Add the onion and tomato mixture to the spinach and stir in the beans, then season with salt and freshly ground black pepper.
  6. Place the garlic and fried bread in a food processor and blend until smooth. Stir into the spinach and bean mixture, together with the raisins. Add 3/4 cup water, cover and simmer gently for 20-30 minutes, adding more water if necessary.
  7. Scatter the spinach with toasted pine nuts and serve, accompanied by Moroccan bread.

Makes 4 servings.

Source: Best of Morocco

Three-bean Vegetarian Chili

Ingredients

1 medium yellow onion, diced
4 garlic cloves, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (15 oz) can black beans
1 (15 oz) can kidney beans
1 (15 oz) can pinto beans
1 (15 oz) can fire-roasted diced tomatoes
1 (15 oz) can petite diced tomatoes
2 tablespoons chili powder
1 tablespoon cumin powder
2 tablespoons dried oregano
1 to 2 teaspoons red pepper seasoning
avocado to serve

Method

  1. Add all ingredients to a electric slow cooker and stir to combine. Cook on low for about 6 hours or high for 3 hours.
  2. Serve with cut-up avocado.

Makes 6 servings.

Source: Meatless Monday

Vegan Black Rice Bowl

Ingredients

1 cup black forbidden rice
3 cups cold water
1 Tbsp white miso paste
1 Tbsp fresh lemon juice
1-inch ginger, peeled and minced
2 tsp tamari soy sauce
2 tsp toasted sesame oil
2 tsp maple syrup
1 large garlic clove, smashed and minced
1/4 cup sliced toasted nuts such as natural almonds, macadamia nuts, or hazelnuts
1/2 navel orange, cut into wedges
1/4 cup chopped cilantro
1/2 small bird’s eye chili pepper, sliced
bok choy or baby bok choy, steamed (optional)

Method

  1. Rinse and drain rice several times. Place in saucepan with water. Bring to a boil. Cover and reduce heat to medium-low and cook for 45 minutes, or until water is fully absorbed. Some of the rice grains might sprout during cooking.
  2. In large bowl, whisk together miso, lemon juice, ginger, tamari, sesame oil, maple syrup, and garlic.
  3. When fully emulsified, stir in cooked black rice until evenly coated.
  4. Immediately scoop into individual rice bowls and top with toasted nuts, orange wedges, cilantro, and a couple of sliced chili pieces.
  5. Serve with steamed bok choy or baby bok choy.

Makes 4 servings.

Source: Alive magazine

Vegan Lasagna

Ingredients

1 tablespoon salt
12 lasagna noodles
1 tablespoon extra virgin olive oil
1 medium onion, cut into 1/4-inch pieces
1 clove garlic, minced
1 pound fresh spinach, rinsed
3 cups marinara sauce
3-1/2 cups non-dairy ricotta
1/2 cup shredded non-dairy mozzarella cheese
1/4 cup non-dairy Parmesan

Method

  1. Lightly oil baking sheet and set aside. Into a large pot of boiling water, add salt and lasagna noodles and cook for 6 minutes. Drain noodles and arrange individually on baking sheet.
  2. In a large skillet, warm oil. Add onion and sauté for 5 minutes, then add garlic and cook for 30 seconds. Add spinach in batches until wilted. Drain and set aside.
  3. Preheat oven to 400 degrees.
  4. In a lightly oiled baking dish, spread 3/4 cup tomato sauce, then add 3 lasagna noodles. Spread 1/3 ricotta over noodles and add 1/3 of spinach mixture. Sprinkle 2 tablespoons mozzarella over mixture, then add 1 tablespoon of Parmesan. Repeat two more times. Top last layer of noodles with remaining sauce, mozzarella, and Parmesan.
  5. Cover pan with aluminum foil and bake for 35 minutes. Remove foil and cook 10 more minutes. Serve warm.

Makes 8 servings.

Source: Veg News magazine