I Love You More Than Food

Tag: beans

  • Green Garlic Soup & Fennel Barley Salad with Roast Radishes

    Green Garlic Soup & Fennel Barley Salad with Roast Radishes

    Green Garlic Soup

    Fennel Barley Salad with Roast Radishes

    Paired with a quick asparagus appetizer, this Green Garlic Soup and Fennel-Barley Salad made a wonderful vegetarian 3-course meal. I made this for an old roommate who came to visit last night; were stuffed but happy and feeling good. Our fourth course was chocolate-covered honey cake with sliced mango.

    Green Garlic Soup Recipe
    Serves 4

    ~1lb green garlic, sliced roughly
    2 T butter or olive oil
    1/2 C dry sherry
    1 large turnip, roasted or boiled
    3-4 cups spinach
    8 cups vegetable or chicken broth
    salt & pepper

    In a soup pan, warm the oil or butter over medium high heat. Add the green garlic, cooking until nearly tender and beginning to color.  Add the sherry and cook 3-4 minutes until no brash smell remains. Add salt, and the broth, and bring to a simmer. Add the turnip and the spinach, cooking 1-2 minutes more. Puree in a high powered blender or by another method, being sure to go in batches if needed to avoid a mess. Adjust the seasoning, adding some sherry or wine vinegar if needed. Serve with delicious croutons and garlic chives on top.

     

    Fennel Barley Salad Recipe (with roast radishes and flageolet beans)
    Serves 3

    1.5 C cooked pearled barley
    1/2 head fennel, sliced very thinly
    1 C flageolet beans, cooked, or other salad bean
    9-12 stem on mix of easter egg radishes, french radishes, or petite turnips, roasted whole and sliced in half
    3-4 C mixed tender salad greens
    3-4 T Fennel Citrus Dijon Salad Dressing
    2 T olive oil

    On high heat, fry the cooked barley in olive oil until grains separate easily and everything is warm. Add the fennel for 1 minute, then turn the heat off and add the radish mixture and beans to the pan. Toss well. In a large bowl, dress the salad greens generously in dressing. Add the warm barley mixture and toss. Serve!

     

    Fennel-Citrus Dijon Salad Dressing Recipe

    1 T dijon
    1/4 C fennel fronds
    Juice of 1/2 large orange
    Zest of 1/2 an orange
    1 T honey
    1 T olive or sunflower oil
    2 T apple cider vinegar

    Blend all ingredients very well. Stores for up to a week in the refrigerator.

  • Raw Vegan Chili Recipe and Raw Sour Cream

    Raw Vegan Chili Recipe and Raw Sour Cream

    I know what you’re thinking, but it’s really not that bad. It’s possible someone slipped some patchouli or some hemp seeds or some godknowswhat into my breakfast smoothie, but this stuff is seriously tasty, and it’s good for you, and it’s better for the environment than the alternative. And I’m going to keep making it.

    Raw Vegan Chili with Vegan Ground Meat and Cashew Sour Cream

    Great served with Raw Burger Patties (meatless/vegan).

    Raw Cashew Sour Cream

    Makes about 1.5 cups

    1 cup raw cashews, soaked in water 4 hours
    1 cup water
    juice of 1 lemon
    1 clove garlic
    1/2 tsp kosher salt

    Puree all ingredients in a high speed blender. Chill to achieve thicker consistency. Can be used as a base for creamy dips and sauces. Good for about a week in a mason jar sealed tight.

    Raw Vegan Chili Recipe
    Makes about 6 servings
    1 portabello mushroom, diced finely
    1/2 red bell pepper, diced finely
    1/2 sweet onion, diced finely
    2 stalks celery, diced finely
    1 cup raw almonds, soaked 24-36 hours
    2 carrots, cut into 1/2 inch coins or so
    1.5 C sundried tomatoes, soaked in water 5-12 hours
    1.5 C fresh water or water from soaking tomatoes
    2 T tamari, namu shoya, or soy sauce
    2 tsp chili powder
    1 tsp cayenne
    1 tsp salt

    Chop carrots and almonds in a food processor until chunky. Add to diced veggies.

    Puree tomatoes, tomato juice or water, and all spices/seasonings in a high speed blender until smooth. Mix everything together and warm in dehydrator or let sit room temp for a few hours to soften. Serve warm (if possible) with cashew sour cream. If you made the meatless meat patties, tear one apart for each serving and mix into 1 cup of raw chili to make “meat.”

  • Heirloom Beans with Spinach & Pork Belly

    Heirloom Beans with Spinach & Pork Belly

    [donotprint]

    An easy weeknight meal, greens and beans make a healthy, nicely balanced snack or meal. You can always add more meat or greens to suit your taste & dietary needs.[/donotprint]

    Vallarta Beans from Rancho Gordo (or other small-medium size firm bean)

    2 Cups spinach per serving

    1 inch cube smoked pancetta per serving, diced (can use regular pancetta too)

    Prep the beans by soaking for 6-8 hours in room temperature water. Strain and put the beans in a large pot, cover with 3 inches of water and simmer for 1-2 hours; do not boil, do not let the pot run dry. Strain and you can reserve for up to a week in the refrigerator.  Use 1/2 cup cooked beans per serving.

    Fry the pancetta in a medium hot pan; when beginning to brown add the beans and cook until hot. Add the spinach and cook until wilted; serve.

  • Scallops in Fava & Pea Puree, Littleneck Clams on White Beans, Sausage & Chard, Creme Fraiche Pannacotta with Strawberries

    Scallops in Fava & Pea Puree, Littleneck Clams on White Beans, Sausage & Chard, Creme Fraiche Pannacotta with Strawberries

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    creme fraiche panna cotta with strawberries (sunday suppers at lucques)

    I had occasion to cook last night– a Sunday– and was feeling pretty inspired by a very solid weekend of good eats. Friday night a feast in our back yard, Saturday a hike from our doorstep to the top of twin peaks, down into the mission for a stop at Delfina Pizzeria, an errand at Tartine (here’s a hint: it involved walnut bread, croissants and an eclair) and another at BiRite (which involved this steak) and yet another feast in our back yard.

    There is a huge collection of cookbooks in my living room. You can tell they aren’t used often because they’re behind glass, stacked with ornamental things on top that would have to be moved to use them. I woke up around 9 on Sunday and tip toed into the living room to loot a few, returned to bed and did the most serious reading I’ve probably done since college…and the result, my final paper, if you will–this menu.[/donotprint]

    Scallop in Fava & Pea Puree from Amuse Bouche (slightly altered for scale and for oil content)
    With Vouvray

    Clams with White Beans, Sausage & Chard from Amuse Bouche (altered significantly)
    With Vermentino from Sardegna

    Creme Fraiche Pannacotta with Strawberries (From Sunday Suppers at Lucques — perfect as is but would use more milk/less cream next time)
    with Moscato di Asti

  • Rancho Gordo Heirloom Bean Chili

    Rancho Gordo Heirloom Bean Chili

    home made chili with rancho gordo heirloom beans

    Delicious chili made from Rancho Gordo heirloom organic beans, adapted from Smitten Kitchen.

    olive oil
    2 large yellow or sweet onions, diced
    1 T minced garlic
    2 large carrots, cubed
    1 cup dry pinquito beans
    1 cup dry yellow-eye steuben heirloom beans (also rancho gordo but they aren’t selling them online! if you’re in SF try Rainbow’s bulk section)
    3 lbs ground beef, turkey, chicken, or pork (I used mostly beef/pork, but a little ground chicken too)
    1 green bell pepper
    1 red bell pepper
    4 T chili powder
    1 T cumin (ground)
    2 T paprika
    1 T dry oregano
    1 T chili flakes
    16 oz tomatoes chopped or stewed/pureed (I use POMI)
    2 C beef broth or veal stock
    1/4 C cider vinegar

    Garnish:
    Cheddar cheese, grated
    Red onion, diced

    Serve with macaroni  OR bread

    Beans: Soak the beans overnight in plenty of water. Do not soak more than 9 hours or they will probably burst. They may be mixed for soaking. Try to pre-cook ahead, but if not, start cooking the drained, rinsed, soaked beans in fresh water in a seperate pan as you begin making the chili. Cover and be sure they are cooking at at least a simmer, but not a boil. You want them tender before you add them to the chili at the end. They like to be cooked about an inch of water over the beans; just drain off the extra water if they’re cooked through.

    Chili: In a soup pot or dutch oven, heat a couple tablespoons of olive oil or butter. When hot, add diced onions. Cook until almost translucent, at medium heat. Add the garlic & carrots, cooking another 2-3 minutes. Add the meat, and let it cook through.

    While meat is cooking, dice your peppers and gather your other ingredients.

    When meat is cooked, add all of the spices. Cook 2-3 minutes. Add the tomatoes, beef stock, and vinegar. You may wish to reserve additional beef stock in case you prefer looser chili. Prepare your garnishes. Add the drained, cooked beans to the chili and you may serve in 10 minutes (simmering) or any amount of time after. The longer it sits, the better; I like to put the lid back on the pan and let it cool down very slowly, so that the flavors meld.

    Serve with cheddar and red onion on top.