Living the 7th » Beans

Moroccan Salad (Serves 2)

Cat — Mon, 30 Nov 2009 17:36:12 +0000

This came from a low-gi cookbook by Helen Foster. I adjusted it to serve 2 and use up the whole can of beans. If you like hummus and tomato sandwiches on pita, this has a similar flavor minus the bread. (Could add 6 oz grilled chicken leftovers if you wanted.)

INGREDIENTS

1 cup (200 grams) grape tomato, halved
1 can garbanzo beans (rinsed, drained)
1/2 (100 grams) chopped red onion
2 tbs minced parsley
2 tbs lemon juice
dash paprika
dash cumin
salt and pepper to taste

DIRECTIONS

Dump everything in a bowl and mix it up.

Warm Potato and Lentil Salad (4 Cups)

Cat — Thu, 05 Jul 2007 04:37:22 +0000

An easy, fast, reliable “sick comfort food” type of dish. I’ve been eating it for breakfast for the last few days. The recipe doubles easily.

1/2 cup lentils, rinsed, drained, picked over and simmered uncovered in a pot of water for 20 min. When tender, drain.
1 lb potatoes, peeeled, chopped, and steamed

For dressing, whisk together:

1 tbs olive oil
2 tbs balsamic
salt and pepper to taste

Chopped green onion to taste for garnish.

If eating right away, just mix it all up. If not, let the dish cool before adding the green onion or they will lose crunchiness.

Lentil and Sweet Potato Curry (8 cups)

Cat — Wed, 25 Apr 2007 20:37:46 +0000

My adaption from Peter Berley’s recipe from “Fresh Food Fast.”

2 tbs coconut oil
1 onion, diced
4 cups sweet potato (or carrot) diced
1 inch fresh ginger, peeled and grated
4 cloves garlic, minced
1 tbs curry powder
1 bay leaf
1.5 cups lentils
4 cup water
2 vegetable boullion cubes
green onion, minced for garnish

Saute the onions in the coconut oil over medium heat until they go clear.

Add everything else. Cover and simmer for about 20 minutes over medium low heat until lentils are done. Pick out the bay leaf, and serve over pita of brown rice. Sprinkl;e with green onion.

NUTRITION PER CUP

Calories: 239
Fat: 4 g
Saturated Fat: 3 g
Carbohydate: 41 g
Fiber: 14 g
Protein: 12 g

Black Beans and Tomatoes in Balsamic (scant 4 cups)

Cat — Tue, 24 Apr 2007 03:17:29 +0000

This was based on a short blurb I read in Nava Atlas’ The Vegetarian Family Cookbook

1 (15 ounce) can black beans, drained and rinsed
2 cups cherry tomatoes or grape tomatoes, sliced in half
2 green onions, green and white parts, minced
1 garlic clove, minced
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar

Mix it all up in a bowl. Doesn’t get easier than that.

NUTRITION PER CUP

Calories: 116
Fat: 1 g
Saturated Fat: 0 g
Carbohydate: 22 g
Fiber: 7 g
Protein: 7 g