Magic happens when you harmonize with contributions from every color. That’s usually the best way to dish it out. Crunch.
1/2 red onion, very thinly sliced
1 celery stalk, cut into quarters lengthwise, and then into very thin slices
1 bunch flat-leaf Italian parsley, chopped coarsely
4 small (pickling size) cucumbers, thinly sliced
1 bunch of radishes, cleaned, trimmed, thinly sliced
1 1/2 cups cooked (or canned) cannellini beans, rinsed well and strained
1 1/2 cups cooked (or canned) turtle beans, rinsed well and strained
1 cup cooked (or canned) kidney beans, rinsed well and strained.
4 tablespoons extra virgin olive oil
2 tsp. huckleberry vinegar (or white vinegar plus 1/2 tsp. honey)
1/2 tsp. each salt and black pepper
Add all the ingredients to a large salad bowl and toss. Set aside to serve at room temperature.
Appreciate the diversity of flavors, textures, and colors.
Thank you, Steve at Rancho Gordo, for a prior version of this recipe.
Reader, if you haven’t checked out Rancho Gordo yet, then do so now. Absolutely sublime.
Here’s a recipe served throughout the Middle East by families, the families who love them, and the families who love to feed them. All kinds of families.
- 1 tablespoon extra virgin olive oil
- 1 cup yellow onion, peeled & minced (approx. 1 med-large onion)
- 1/2 cup celery, rinsed & minced (approx. 2 medium stalks)
- 16-oz. can crushed tomatoes
- 2 tablespoons honey
- 2 teaspoons sweet paprika
- 3 cups canned white beans (navy beans or cannellini), drained and rinsed well
- Salt and fresh ground pepper to taste
- 1/2 cup fresh parsley
- 1/4 cup fresh basil
Heat olive oil to medium-high in a large, deep skillet. Add onion and celery, lower heat to medium, and sauté until translucent and turning golden.
Add crushed tomatoes, honey, and paprika to the skillet, and stir gently until mixed. Continue to heat until mixture is simmering. Stir in the beans. Add a pinch or two of salt and a few shakes (or grinds) of black pepper.
Cover and simmer over very low heat for 25-30 minutes. Sprinkle with parsley and basil just before serving. Serves 6-8 hungry feminists (and their families).
A prior version of this recipe was published at www.vegkitchen.com. Thanks!
Sometimes you need to get something on the table pronto-quick-fast! This delicious black bean soup is for those times.
2 cans (15 ounces each) black beans, rinsed, drained, and divided
16 oz. salsa
1 cup vegetable broth
1 tsp. cumin
1 tsp. chili powder
optional garnishes: avocado, cilantro
Add half the black beans to a medium-sized pot along with salsa, broth, cumin, and chili powder. Bring to a boil, reduce heat to medium-low, and cook 10 minutes more.
Blend until smooth with an immersion blender. Add remaining black beans, and heat for 5 minutes.
Garnish with avocado and/or cilantro, if desired.
Thank you to pulses.com for this recipe!
Vegans coming for brunch? No problem! Here’s what you do:
Make a bowl of this tofu salad to serve alongside the egg and tuna salad. Everyone, and I do mean everyone, will be oh so glad that you did! Continue reading
You know this recipe comes straight from your dear friend who can cook incredibly authentic Lebanese food like nobody’s business (because she learned it from her own beloved mother of blessed memory) when she tells you exactly which type of green lentil she prefers for this salad and you’ve never even heard of it. Carry on. Any green lentil is better than none.
Here’s what I love most about this recipe from Julia Turshen, a genius in the kitchen and author of a very fine cookbook, Small Victories. Julia says dried spices are just “sleeping in the cupboard,” and that a hit of hot oil is just what they need to get them to “wake up.” In her curried lentils, the spices (cumin seed, coriander, and turmeric) are roused from slumber for 10 minutes, which is a pretty long time in comparison to other recipes. That’s why she adds them right at the beginning, along with minced garlic, shallot, and ginger. Not to worry, though. This dish comes together in 30 minutes, which gives them enough time to blend with the aromatics (garlic, shallot and ginger) and make the lentils taste earthy and “deeply curried.” Continue reading
Looking for something special to share with a group of friends this holiday season? Here’s your answer! Chickpeas are amazingly delicious, nutritious, and full of flavor, and you can double down on all those descriptions when you add some creamy, nutty tahini, umami-rich miso, and bright lemon juice, along with some powerful sriracha! Now that’s a recipe guaranteed to satisfy all your tastebuds! Continue reading
I am trying to keep to a new plan, which is to make a crockpot full of soup every Sunday. My hope is that it lasts far into the week, providing warm lunches or dinners to anyone in need, until it’s all gone. I started the first week with a green French lentil soup, but last week I decided to go red — red beans, red lentils, red tomatoes, red paprika. Continue reading
There is a ton of mint growing near the door to my basement, and here’s a wonderful way to use it up and show it off! Continue reading