Post by gracoman on Jan 15, 2017 22:42:49 GMT -5
Southern comfort food goes whole food vegan
White beans are the standard here and French Tarbais beans are the perfect choice for for this dish as well as for Cassoulet. Tarbais beans hold their shape over long cooking times, readily absorb flavors from whatever liquid they are cooked in, and have a wonderfully creamy texture.
Soak a pound of Tarbais beans in water overnight and simmer in a rich no added fat vegetable broth along with a few carrots, a few celery stalks, yellow squash, half an onion, 5 or 6 smashed garlic cloves, dried thyme, plenty of freshly cracked pepper, and 1 or 2 teaspoons of Merquén for a bit of smokey spice. I would have thrown in a couple of tablespoons of tomato paste if that can I thought I had was actually around somewhere. No added fat means we've got to add big flavors. Cover the beans with water and simmer on the stove top or in a 325º oven or pressure cooker until tender. Keep plenty of water over these beans. We will make good use of the flavorful bean broth when it comes time to plate.
These beans are done
Saute fresh spinach, kale, onion, and garlic in a non stick skillet adding water as the rinse water dries until the greens wilt and the garlic begins to smell wonderful. If the thought of eating kale this way bothers you cut or tear it up into smaller pieces and use a higher proportion of spinach. Dragon or purple kale has a milder taste than green. Collards make a good substitution or addition. Season with any herbs or spices you may like but I'm fine with the plenty of garlic and onion.
Plate on a bed of brown rice or quinoa (I used long grain brown rice here) with a generous ladle full of bean broth. I added a few carrots and Brussels sprouts because why not.
The beans and broth make this an intensely flavorful dish.
It is not at all unusual for me to sit down to a main dish that many folks consider a side dish. Legumes, dark leafy greens, cruciferous vegetables, brown rice and no added fats or oils.
My endothelial cells are smiling.
White beans are the standard here and French Tarbais beans are the perfect choice for for this dish as well as for Cassoulet. Tarbais beans hold their shape over long cooking times, readily absorb flavors from whatever liquid they are cooked in, and have a wonderfully creamy texture.
Soak a pound of Tarbais beans in water overnight and simmer in a rich no added fat vegetable broth along with a few carrots, a few celery stalks, yellow squash, half an onion, 5 or 6 smashed garlic cloves, dried thyme, plenty of freshly cracked pepper, and 1 or 2 teaspoons of Merquén for a bit of smokey spice. I would have thrown in a couple of tablespoons of tomato paste if that can I thought I had was actually around somewhere. No added fat means we've got to add big flavors. Cover the beans with water and simmer on the stove top or in a 325º oven or pressure cooker until tender. Keep plenty of water over these beans. We will make good use of the flavorful bean broth when it comes time to plate.
These beans are done
Saute fresh spinach, kale, onion, and garlic in a non stick skillet adding water as the rinse water dries until the greens wilt and the garlic begins to smell wonderful. If the thought of eating kale this way bothers you cut or tear it up into smaller pieces and use a higher proportion of spinach. Dragon or purple kale has a milder taste than green. Collards make a good substitution or addition. Season with any herbs or spices you may like but I'm fine with the plenty of garlic and onion.
Plate on a bed of brown rice or quinoa (I used long grain brown rice here) with a generous ladle full of bean broth. I added a few carrots and Brussels sprouts because why not.
The beans and broth make this an intensely flavorful dish.
It is not at all unusual for me to sit down to a main dish that many folks consider a side dish. Legumes, dark leafy greens, cruciferous vegetables, brown rice and no added fats or oils.
My endothelial cells are smiling.