Posts Tagged With: lima beans

Vegan MoFo #22: Creole Lima Beans

I love lima beans.

Mr Pine Nut kindly tolerates my love of lima beans.

I paired these with Creole Wieners for our lunch today, but I’ll share that recipe tomorrow.

5467y <—cat’s contribution to this post

I’m honestly not quite sure what qualifies this to be “Creole” (or tomorrow’s recipe, for that matter). The tomatoes is as close as it gets. There are no special seasonings nor sea creatures called for in either recipe, so I really have no idea. At any rate, I very much enjoyed it. The buttery, melty texture and flavour of lima beans cannot be beat.

creole lima beans

This recipe was originally found on page 167 of the 1978 Betty Crocker cookbook.

1 8-oz can stewed tomatoes
10 oz frozen lima beans (I just used the full 16-oz bag – I don’t think they sell 10 oz bags any more. Your call.)
3/4 c chopped celery
1/2 tsp salt

Heat ingredients to boiling, separating beans with a fork; reduce heat. Cover and simmer until beans are tender, about 5 minutes.

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Categories: challenges, gluten-free, lunch, nut-free, recipes, soy-free, vegan, vegan mofo, vegan mofo 2012, vegetables | Tags: , , | Leave a comment

Vegan MoFo #14: Bulgur-Bean Bake

This was brilliant, gleaming, and beautiful as I stirred it up in the pan, and I was in love with the sight of it. Then Mr Pine Nut walked by and said, “That’s really pretty.” Then he added, “It looks gassy.”

Ha ha.

bulgur-bean bake

I have always loooooved lima beans. Not dried ones, not canned ones, but frozen ones. OMNOMNOM FROZEN LIMA BEANS. Well, frozen lima beans COOKED, that is. Anyway. Therefore this recipe looked really yummy to me.

In the end, though, it left me a little cold. Partly because the celery hadn’t been sauteed quite enough to suit my celerycrunchphobia, but mostly it just seemed not that spectacular. It was good enough that I’ll eat the rest of the pan, but I don’t know that I’ll make it again. BUT! If you want to try it, here’s the recipe.

This recipe was originally “Hamburger-Bean Bake”, found on page 33 of the 1978 Betty Crocker cookbook.

1 1/2 lb bulgur “beef” (about 2 cups’ worth; see the note for plain “beef” in this post)
1 1/2 c finely chopped onion
1/2 c chopped celery
1 tsp beaf or other beef-like seasoning
1/3 c boiling water
1 clove garlic, crushed
3/4 c tomato sauce
1 T lemon juice
3/4 tsp salt
1 lb frozen limas
1 15-oz can kidney beans, drained
2 T vegan bacon bits

Cook and stir burger, onions, and celery together until onions are tender.

Dissolve beeflike seasoning in boiling water. Add with garlic, tomato sauce, lemon juice, salt, and beans into burger mixture.

Pour into 8×8″ pan or 2-quart casserole. Cover and cook at 375 until hot and bubbly, about 30 minutes. Sprinkle fakey bacon on top to serve.

Categories: casseroles, challenges, entrees, recipes, vegan, vegan mofo, vegan mofo 2012 | Tags: , , , , , , , , | 2 Comments

Vegan MoFo #5: Northern Bean Soup

I love fall and winter because soup is one of my favourite things to make, and it’s really not always fun to cook or to eat soup in the heat of summer. I have to admit, I rarely use soup recipes, because a lot of times soup is just an easy way to use up all those bits and pieces of leftovers in the fridge that are useless for much else. But occasionally I do follow a recipe.

This is a soup recipe that you can use if you have leftover mashed potatoes from a previous meal. It does take a long time to cook, but it’s very tasty and warming for a cool day. It originally called for pork hocks; I’ve replaced that with extra beans and liquid smoke.

This recipe was originally found on page 125 of the 1978 Betty Crocker cookbook.

8 cups water
1 T liquid smoke
1 lb dried Great Northern beans (about 2c)
1/4 lb dried lima beans (about 1/2 c)
1 8-oz can tomato sauce
1 c onion, chopped (or green onion)
1 T beaf or other beeflike seasoning
1/2 tsp salt
1 clove garlic, crushed
2 c mashed potatoes
2 medium carrots, cut into 1/2″ pieces
2 medium stalks celery, cut into 1/2″ pieces
2 T cashews blended to cream in 2 T water (optional)

Soak beans in enough hot water to cover for 1 hour; drain water and rinse beans at the end of the hour.

In a soup pot pour the beans and the 8 cups of water, liquid smoke, tomato sauce, onion, beeflike seasoning, salt, and garlic. Bring to a boil; reduce heat and simmer until beans are tender, about 2 hours (do not boil or beans will burst [I did accidentally let mine boil, and the beans did burst. (I also had to let it cook another 30-45 minutes beyond the 2 hours specified.)]).

Add potatoes, carrots, and celery to soup. Simmer until vegetables are tender. Stir in cashew cream (if using) and serve.

northern bean soup

Definitely this is a soup I would make again. I nommed these two bowls right up after my photo shoot. I’m in luck, though; there’s plenty more where it came from! I made a double batch for serving guests tomorrow, and no doubt there will be Leftovers.

Which begs the question, can soup be made out of leftover soup?

All right, that’s all for this week. Taking off for Sabbath, but I’ll be back Sunday with something else tasty!

Categories: challenges, entrees, lunch, recipes, soup, vegan, vegan mofo, vegan mofo 2012 | Tags: , , , , , , , | 2 Comments

Stir fry

The nice thing about stir fry is that you can really use just about any produce, saute it in oil and soy sauce, plop it on rice, and call it good.

Here’s a picture of one I did some time ago:

Another stir fryIt’s been a long time, but it looks like I used a lot of steamed veggies in this one (broccoli, cauliflower, butternut squash, carrots, red onions, and seasonings).

Changing up the way you prepare the veggies for cooking can add interest. Instead of always slicing carrots, for instance, maybe slice them on the bias sometimes, grate them, or julienne them.

If you’re using a lot of chunky veggies like in the picture above, you’ll want to saute your onions and then add a little water and steam the veggies before adding things like cabbage or other quick-cooking types of produce.

Today I did this (well, today by the time you read this will have been weeks ago):

I sauteed 1 onion, chopped, until it started to turn golden brown.

I added 2 thinly sliced carrots, 1/2 cup frozen lima beans, and approximately 1.5 cups of julienned cabbage, and 3 slices of frozen tofu that I cut into smaller slices. (Freezing tofu gives it a kind of spongy texture ideal for soaking up marinades!)

I crushed in 2 cloves of garlic.

I stirred in a drizzle of soy sauce, 2 spoonsful of peanut butter, some ginger and cumin, and a dash of cayenne.

And this was the result:

Stir fry

It was Most Delicious.

Categories: entrees, lunch, recipes, vegan | Tags: , , , , , , , , , , , | Leave a comment

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