legumes

fava bean tempura

by Heguiberto on May 14, 2012

Since we were in rush to move to the new garden plot we weren’t able to wait for the fava beans that we planted back in November (in the old plot) to be completely ready. It takes a while for the pods to appear and then grow to a useful size. So we harvested what we could, mainly the pods growing at the bottom of plants. We were able to get a fair amount. Steven gave away some to his co-worker Ernestina. She’s my Facebook friend, so I know she sautéed them in butter, salt and garlic. Because the favas were super young you don’t need to remove the inner membrane that covers the flesh of the bean. I made some of ours exactly the same way except that I used olive oil instead of butter, added a bit of chili flakes and some cherry tomatoes for additional color. It made a great side dish.

fava bean tempura

fava bean tempura

I used the rest for this incredible fava bean tempura. I got the idea from this restaurant in town that, unfortunately, has closed now. I left the beans in the pods but since they’re very young you can treat them just like green beans. And just like them, when cooked, they’re very tender. The texture is a bit different. Fava bean pods have a white velvety layer inside that acts as a cushion for the actual bean: nature’s way of protecting the development of life? That spongy layer makes eating this tempura especially fun as when you bite into it, it almost feels like it will pop in your mouth.

Enjoy this as a side dish or snack. It matches very well with a cold beer or a crisp un-oaked white wine.

fava bean tempura

about 20 fava bean pods
1 cup plain four
2 tbsp rice flour
Kosher salt
Black pepper
1 tbsp mirin
Water
Canola oil for frying

Remove the tips and the stringy part of the pods.

Whisk together flours, salt, black pepper, mirin and enough water for the consistency of a runny pancake batter.

Add canola oil to the pan and heat to medium high. Dip individual bean pods in batter and drop them carefully in hot oil. Fry for a couple of minutes on each side. Transfer to a platter lined with paper towels. Repeat with remainder. Sprinkle some extra salt over pods as they come out of the pan. Fried food is naughty good, don’t you think? Eat responsibly :)

{ 3 comments }

Indian inspired black-eyed pea curry

by Heguiberto on April 13, 2012

Indian inspired black-eyed pea curry

Indian inspired black-eyed pea curry

We’re constantly trying to add new legume-inspired recipes to our repertoire. After all, how can one be almost vegetarian without eating beans? I think, perhaps, that we don’t feature black-eyed peas as we should. Recently Steven made a delicious black-eyed peas and polenta dish. Every now and then I make a brown rice and black-eyed pea risotto that’s quite enjoyable. Black-eyed peas are delightful in croquettes, certainly. But all told, that’s only a few measly (albeit wonderful) ways of preparing something that’s so versatile, flavorful and nutritious.

So today’s inspiration comes from Indian cuisine. I’ve been following Manjula’s Kitchen for a while now and am blown away by the many creative ways she employs beans and pulses. This recipe is based on one from her blog. I made a few adaptations. We loved it.

the sunset on the night we enjoyed Indian inspired black-eyed pea curry

the sunset on the night we enjoyed Indian inspired black-eyed pea curry

Indian inspired black-eyed pea curry

2 cups dry black-eyed peas, rinsed and soaked in water for ½ hour then drained
1/8 tsp asafedida
2 tbsp canola oil
1 pint cherry tomatoes
¾ tsp mango powder
¼ tsp garam masala
½ cup fresh chopped cilantro
Sea salt to taste

for the curry paste:

2 inch piece of fresh ginger, peeled and roughly chopped
½ tsp chili powder
2 jalapeño peppers, seeds partially removed
2 tbsp coriander powder
¼ tsp turmeric powder

Add all ingredients for the curry paste to a food processor with a couple of tablespoons of water and whiz into a paste.

Add canola oil to pressure cooker. Bring temperature to high. Add cumin seeds and cook until aromatic, about a minute or so. Add asafetida followed by the curry paste. Cook on medium temperature until raw flavors are gone and oil floats on the surface of the curry paste. Toss in black eyed-peas with 3 cups of water. Cover pressure cooker, and when it starts whistling, turn temperature down and continue cooking for another 5 to 7 minutes. Remove from heat and let pan cool down. Check for doneness. The beans should be soft. If not return pan to burner and cook a little longer.

Add tomatoes, salt, garam masala, mango powder and continue cooking, uncovered, just long enough to warm tomatoes through. Add cilantro, adjust salt and serve. We had this stew with a side of Japanese rice cooked Brazilian style.

{ 2 comments }

springtime garden tempeh with snow and garden peas, Kabocha with quinoa and almond butter sauce

by Heguiberto on April 6, 2012

This recipe was adapted from the latest issue of Vegetarian Times. I didn’t have most of the veggie ingredients so I made do with what was available at home. It turned out as granola as it can be, of course not in any pejorative way, but simply healthy and delicious. The sauce reminded me of something similar that I made to dress a Thai inspired salad.

springtime garden tempeh with snow and garden peas, Kabocha with quinoa and almond butter sauce

springtime garden tempeh with snow and garden peas, Kabocha with quinoa and almond butter sauce

springtime garden tempeh with snow and garden peas, Kabocha with quinoa and almond butter sauce

1 block of garden tempeh, cut into bite size cubes
2 wedges Kabocha pumpkin, skin on; steamed and then cut into bite size cubes
1 cup snow peas
1 cup fresh garden peas
1 cube vegetarian bouillon
1½ cups dried quinoa
1 tsp black sesame seeds
2 scallions cut into thin rounds

for the sauce:

1 tbsp finely grated fresh ginger
1 tbsp red miso paste
2 tbsp almond butter
1 tsp cider vinegar
Juice of 2 lemons
1 tsp soy sauce
2 garlic cloves, finely grated
2 tbsp canola oil

Rinse and soak quinoa for 20 minutes. Drain, add to a sauce pan with vegetarian bouillon, 2 cups of water, bring to a boil reduce the heat to medium/low and cook until water has absorbed and grains are soft, approximately 15 minutes. Remove from heat. Keep covered for few minutes.

Prepare the sauce by combining together ginger, miso, almond butter, cider vinegar, lemon juice, soy sauce, garlic and a third to a half cup of water. You want the sauce to be relatively thick but with a runny consistency. Set aside.

Add canola oil to a skillet. Bring temperature to high. Toss in tempeh cubes, sprinkle with salt and cook for 3 to 4 minutes, turning cubes occasionally to brown them evenly. Add one tablespoon of water, cover the pan and let tempeh absorb the water. Transfer tempeh cubes to a plate and keep them warm. Add remaining oil to the skillet, followed by snow peas, garden peas and cook for a couple of minutes until they turn bright green. Add kabocha pumpkin and tempeh cubes.

To serve, fluff quinoa with a fork, mix in scallions and transfer to a large serving platter. Pile sautéed tempeh and veggies combo next to the quinoa. Sprinkle with sesame seeds. Serve sauce on the side.

{ 4 comments }

black-eyed peas with purple kale and polenta

by Stevie on March 12, 2012

This intensely flavorful recipe comes from the wonderful blog, Pescatarian Journal. We always feel a spiritual connection with Alaiyo’s food, which is land-animal free, often vegetarian and low fat, and using both familiar and unusual ingredients in exciting ways. Her black-eyed peas and polenta with minced collards really caught my eye. This then is my “version” of her masterpiece.

black-eyed peas with purple kale and polenta

black-eyed peas with purple kale and polenta

Of course, I’ve had to modify things a little. For starters, I used the purple kale that we’ve been growing in our community garden rather than collard greens. I put the stems in the polenta and sautéed the leaves to serve separately. I didn’t have fresh turmeric or ground chipotle pepper, so I used dried for the first and pasilla pepper for the second. I was anxious about not pre-soaking the dried black-eyed peas, so went ahead and did that for about 3 hours before cooking to relieve my nerves. Finally, I cooked the stems as described below.

This dish was really thrilling!

purple kale from our community garden plot

purple kale from our community garden plot

Oh, just remembered, I couldn’t find the quick-cooking polenta which was a real drag. Instead I used the regular stuff which I prepared over a double boiler per package instructions.

black-eyed peas with purple kale and polenta

for the black-eyed peas:

1½ cups dried black-eyed peas, rinsed, picked over and soaked in water about three hours
3 cups water
1 yellow onion, in medium dice
3 cloves garlic, crushed
2 tbsp olive oil
½ tsp dried pasilla powder
1 tsp dried turmeric
Black pepper to taste
1 cup veggie stock (I made my own with onion and celery)
Kosher salt to taste

for the polenta:

1 cup polenta
2 to 3 tbsp mascarpone
¼ tsp ground white pepper
1 large bunch of purple kale stems, sliced thin
½ onion, in medium dice
1 clove garlic, crushed
2 tbsp olive oil
¼ cup sake or cooking wine (white)
Salt to taste

for the sautéed purple kale:

1 large bunch purple kale (use stems above), sliced finely
1 tbsp olive oil
Pinch of crushed red pepper
1 tbsp soy sauce

to prepare black-eyed peas:

onions with turmeric and pasilla powder in pot with uncooked black-eyed peas

onions with turmeric and pasilla powder in pot with uncooked black-eyed peas

Drain soaking peas. Place peas in pot with 3 cups water.

In a skillet, sauté the onion in olive oil until translucent. Don’t add salt or your peas won’t cook. Add garlic, turmeric and pasilla then cook for a half minute more. Add to peas and bring the pot to a boil then reduce to simmer. Stir occasionally. Add veggie stock when liquid is reduced by about half. Cook until peas are tender (about an hour). When ready, add salt and black pepper to taste. Set aside.

to prepare polenta:

Sauté the onion and crushed garlic in olive oil with a pinch of salt. After they’ve begun to cook, add the kale stems and sauté for a few more minutes. Add sake and cover to let steam. If still not tender, add some water and let cook until tender. Discard garlic clove and set aside.

Follow package instructions for your polenta. Instead of butter or olive oil, add mascarpone at the end of cooking with the sautéed purple kale stems and white pepper. Press polenta into an oiled pie or cake dish. I used a pie-shaped serving dish. Set aside.

to prepare sautéed purple kale:

Merely sauté kale in olive oil. Add soy sauce and crushed red pepper after kale has begun to wilt.

the three components for black-eyed peas with purple kale and polenta

the three components for black-eyed peas with purple kale and polenta

to assemble dish:

Ladle some black-eyed peas onto a dinner plate. Top with a slice of polenta. Garnish with sautéed kale. Mmm-mmm-mmm! Thanks again for this amazing recipe, Alaiyo!

{ 2 comments }

sweet and sour tofu

by Stevie on February 17, 2012

This recipe comes from an enjoyable blog that we’ve recently begun following, almost veg. Sweet and sour sauce is a classic that’s often popular with kids, as it is so yummy and not particularly spicy. I found it especially appealing because there’s no pineapple. Almost-veg writes “I like pineapples but not in savory foods.” Well, I like them too, but they don’t care for me. I’ve a terrible allergy and get hives all over my body in a matter of hours after eating even a tiny mouth-watering morsel of this glorious tropical fruit. Not a pretty picture. Or appetizing, so to move on…

sweet and sour tofu

sweet and sour tofu

I changed around the recipe a little by adding more veggies and using hoisin sauce instead of plum. I had the first and not the second, but no time to shop. I used poblano with the sweet bell peppers since we really enjoy its smoky flavor.

One final note before I give the instructions: I was amazed by the tofu! I had always wondered how Chinese restaurants get that thin crispy coating over soft tofu. And now I know. I will definitely make that again.

sweet and sour tofu

1 package tofu (I used regular)
1 tbsp cornstarch
1 tbsp Chinese rice wine
1 green bell pepper, cut into bite-sized chunks
1 red bell pepper, cut into bite-sized chunks
1 poblano pepper; stem, seeds and ribs removed; cut into bite-sized chunks
1 onion, peeled and cut into bite-sized chunks
3 garlic cloves, minced
Kosher salt to taste
6 tbsp canola oil
¼ cup cashews (optional)

for the sauce:

2 tbsp ketchup
1 tbsp hoisin sauce
½ tbsp Worcestershire sauce
1½ tsp rice vinegar
½ tbsp oyster sauce (veggie)
½ tsp sugar
4 tbsp water
½ tsp toasted sesame oil

Cut tofu into 1 inch cubes. Toss with cornstarch then mix with rice wine. Add 4 tbsp canola oil to a large non-stick skillet and fry tofu for a few minutes on each side to brown. Set aside.

Mix sweet and sour sauce ingredients together in a small bowl.

Add remaining canola oil to skillet with onion and garlic. Add a bit of salt. Sauté for a few minutes until the onions become translucent. Add remaining veggies and continue to sauté. After they’ve softened a bit, add tofu, cashews if using, and sauce. Fold together gently and allow to warm through for a few minutes. Adjust salt if needed.

Serve with rice.

{ 3 comments }

spicy urad dal soup

by Heguiberto on February 9, 2012

spicy urad dal soup

spicy urad dal soup

Every now and then I try recipes from the journal, Gastronomica, published by UC Berkeley. I’m a big fan of this academic culinary periodical. Primarily the articles are stuff related to food history and culture. Their subjects are always off the beaten path. I savor each of issue.

Here’s what it says on Gastronomica’s about page:

Since 2001 we’ve been renewing the connection between sensual and intellectual nourishment by offering readers a taste of passionate inquiry through scholarship, humor, fiction, poetry, and exciting visual imagery. With its diverse voices and eclectic mix of articles, Gastronomica uses food as an important source of knowledge about different cultures and societies, provoking discussion and encouraging thoughtful reflection on the history, literature, representation, and cultural impact of food. The fact is, the more we know about food, the greater our pleasure in it. Welcome to our table!

And it is true! And no, I’m not receiving a cash payment for promoting this quarterly. Though if a check arrives in the mail I won’t be too sad about it.

Alas, what does all this flattery have to do with today’s post? Before we started this blog (that seems like a while ago!) I made a dosa recipe from a lovely article I read in the magazine etitled The Masala Dosas in My Life.

That one called for a small amount of split urad dal, but overenthusiastic, I bought a large bag. After having stored it in the pantry “for a while,” it was time to get inspired again. This urad dal soup has some of the features of my other red dal soup but with a creamier texture. This was excellent and I really don’t know why it took me so long to prepare this gourmet pulse.

I found a great pic of several kinds of urad dal on this excellent site, Manjula’s Kitchen, which I’m re-posting here.

several kinds of urad dal

several kinds of urad dal

spicy urad dal soup

2 cups split and hulled urad dal, picked over and rinsed
½ tsp turmeric powder
2 medium carrots, peeled and chopped
2 stalks celery, chopped
3 small russet potatoes, skin on, quartered
3 tbsp canola oil
1 tbsp cumin seeds
1 tbsp black mustard seeds
1 white onion, chopped
2 Serrano chili peppers, minced (seeds and ribs removed partially)
1 tbsp fresh garlic, minced
1 tbsp fresh ginger, minced
1 branch curry leaves
1 bay leaf
½ tsp chili powder
1 tbsp coriander powder
1 28oz can unseasoned chopped tomatoes and juices
Kosher salt
1 bunch cilantro, chopped

Put dal, turmeric powder and 6 cups of water in a saucepan. Place it on stove, temperature on high and boil for 10 minutes. Use a slotted spoon to remove any foam that may form at the top. Add carrots, celery and potatoes and continue cooking until everything becomes soft. Add more water if needed. Keep it warm.

Meanwhile put oil, mustard and cumin seeds in a large skillet on high. Cook until aromatic and mustard seeds start to pop. Add onions, Serrano chili and cook until onion becomes translucent. Add garlic, ginger, bay and curry leaves. Continue cooking until raw aromas of the garlic and ginger are gone. Next add coriander and chili powders and salt. Give it a good stir. Fold in tomatoes, add a cup of water, stir and cook for about 12 minutes on medium temperature. Mix it in the dal, taste and adjust salt. Simmer for another 10 minutes.

Just before serving, transfer half of the soup to a bowl. Using a stick blender, blend everything together then return it back to the pot to thicken the soup a bit. Add chopped cilantro and serve! We had it with Brazilian style rice though it would also be excellent with roti.

{ 6 comments }

yellow bell peppers stuffed with mung bean, feta and fresh herbs

by Stevie on January 12, 2012

I always think of stuffed veggies as an elegant treat. When I was younger, they mystified me. How in the world did anyone figure out how to fill these delectable creations just right? Now that I’m officially “middle aged” and thus more experienced in the kitchen, the question no longer interests me. Instead, I’m quite comfortable improvising.

yellow bell peppers stuffed with mung bean, feta and fresh herbs

yellow bell peppers stuffed with mung bean, feta and fresh herbs

And that is what these mung bean filled peppers are all about. I had the ingredients at home already and sort of made the recipe up as I went along. I liked it so well, that I kept snacking on the filling while I was preparing the dish. Mmmm.

Typically, poblanos are my favorite pepper to stuff, as I prefer their earthy, smoky flavors over the plain sweet bell peppers. Mine were too tiny for that. So instead I chopped one up and sautéed it to bring those tastes to the dish.

bake any remaining filling in ramekins for an attractive presentation

bake any remaining filling in ramekins for an attractive presentation

my big jug of dried green mung beans

my big jug of dried green mung beans

yellow bell peppers stuffed with mung bean, feta and fresh herbs

4 to 6 medium to large yellow bell peppers
3 tbsp olive oil plus more
1 poblano pepper; stems, ribs and seeds removed; chopped fine
2 pieces green garlic, green and white parts, chopped fine
4 scallions, green and white parts, chopped fine
1 small bunch Italian parsley, chopped fine
1 small bunch mint, chopped fine
3 cups prepared mung beans
½ lb. French feta or similar that will melt easily
2 tbsp pignioli nuts
12 kalamata olives, pitted and chopped
Salt and black pepper to taste
Pinch of cayenne

I usually start with dry mung beans. This time, I had some that I’d already prepared, frozen and awaiting this delicious recipe. These lovely beans don’t require soaking. Just boil in water for about 30 to 45 minutes. That’s it. They should be completely drained before using here.

To prepare yellow bell peppers for stuffing, remove tops and interior seeds and ribs with a paring knife.
Steam for ten minutes then rinse to cool.

Pre heat oven to 350F.

In a large skillet, add olive oil then sauté green garlic, scallion, chopped poblano pepper and a pinch of salt for a few minutes until they soften. Add mung bean, cover and warm through. Add feta, mint, parsley, pignoli, olives and mix everything together. Adjust salt and add black pepper. Remember for the filling to taste right with the unsalted peppers, it should be slightly salty on its own.

Gently fill yellow bell peppers with mung bean mix and place on a baking dish. If you have extra filling (like I did) you can bake that in ramekins for an elegant presentation, or in any baking dish. Finish with some more olive oil and dust the filled peppers with cayenne.

Bake about 30 minutes. Serve warm or at room temperature. We had ours with plain basmati rice.

{ 4 comments }

sautéed chickpeas with Swiss chard, spinach and labneh sauce

by Heguiberto on December 19, 2011

I adapted this marvelous garbanzo bean recipe from Yotam Ottolenghi’s cookbook, Plenty.

sautéed chickpeas with Swiss chard, spinach and labneh sauce

sautéed chickpeas with Swiss chard, spinach and labneh sauce

I like so many things about Ottolenghi’s book: plenty of them. In particular, from reading and trying out his flavorful recipes, I realize now that unknowingly we’ve been using principles from and eating PLENTY at home all along. Ottolenghi focuses my attention on the process and the order in which ingredients are added or combined to a dish to maximally preserve the individual flavor and freshness of each, while combining harmoniously in a final dish that will taste even better. Here the aromas and volatile components present in herbs such as mint and cilantro, and the powerful presence of garlic all play their individual roles, adding layers of complexity to this meal. I feel I am acting sort of like one of the Iron Chefs today, trying awkwardly to explain myself to the panel of celebrity judges. Yet in a simple dish made with ingredients as prosaic as beans sometimes you truly can find poetry.

sautéed chickpeas with Swiss chard, spinach and labneh sauce

6 cups cooked chickpeas
½ cup extra virgin olive oil
6 medium sized carrots, peeled and cut into ½ inch chunks
2 bunches rainbow Swiss chard
2 cups pre washed spinach leaves
1 tsp cumin seeds
5 garlic cloves, peeled and minced
2 tbsp fresh mint, julienned
2 tbsp cilantro, julienned
Kosher salt to taste
Freshly ground black pepper

for the labneh sauce:

¾ cup labneh
Water
Kosher salt
Olive oil

Wash Swiss chard in lots of water. Separate stalks from leaves. Cut stalks into ½ inch segments. Bring a pot of water to a boil. Drop the Swiss chard stalks in, cover and cook for a couple of minutes. Add chard leaves and cook for a couple of minutes more. Add spinach leaves in the last 30 seconds. Drain.

Add half of the olive oil to a sauce pan on high heat. Next add cumin seeds followed by the carrots and sauté for about 5 minutes. The olive oil will get tinted orange from carrot and the air will be infused with the scent of cumin.

Add chick peas, chard and spinach, give it a good stir. Cook for about 8 minutes. In the last minute of cooking add garlic, cilantro, mint, salt, pepper and the rest of the olive oil. Remove from heat. Taste and adjust flavors if needed. Transfer to a serving platter

To make the labeneh sauce, place labeneh in a bowl, add about 1/3 cup of water and whisk until it reaches the consistency of a thick yogurt. Add salt, pepper and olive oil to taste. Spoon it over the chick peas and serve.

{ 7 comments }

portobello mushrooms stuffed with gen-ji-mai rice, black-eyed peas and sage

November 28, 2011

In the summertime, I prefer stuffed peppers, but when the cool fall weather comes, stuffed mushrooms are my homey comfort food. It is particularly easy to enjoy stuffed mushrooms these days, since so many kinds are available. I especially like the meatiness of large portobellos here, as it moves the recipe from a side to [...]

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gen-ji-mai rice with black-eyed peas

November 21, 2011

I’ve been a little bit obsessed with gen-ji-mai rice ever since I discovered this cereal, grain mix at a Korean market in the West Coast D.C.—that’s right, Daily City, California We’ve already eaten it simply cooked with olive oil, salt, garlic and onions. This time I decided to go for more protein and give it sort [...]

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