Vegan Beans from Around the World: 100 Adventurous Recipes for the Most Delicious, Nutritious, and Flavorful Bean Dishes Ever

Vegan Beans from Around the World: 100 Adventurous Recipes for the Most Delicious, Nutritious, and Flavorful Bean Dishes Ever

Kelsey Kinser

Language: English

Pages: 82

ISBN: 2:00239500

Format: PDF / Kindle (mobi) / ePub


BEAN-TASTICALLY VEGAN!

Hearty, protein-rich and delicious, beans are the perfect base for countless delectable dishes. Bringing them all together in a single volume, Vegan Beans from Around the World covers every taste sensation, including:
• Boston Baked Beans
• Southwestern Chili
• Mexican Refried Beans
• Cuban Black Beans
• Colombian Red Beans
• African Curried Black-Eyed Pea & Coconut Soup
• Greek Lentil Salad
• Tuscan White Bean Soup
• Dutch Split Pea Soup
• South Indian Dal Tadka
• Korean Mung Bean Salad
• Japanese Red Bean Ice Cream

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dish is remarkable the second day, when all of the flavors have really had a chance to blend. Variations Okra: 1-1/2 pounds fresh okra or two 10-ounce packages of frozen okra, thawed. Trim off the conical tops of the fresh okra if using fresh. Before cooking, marinate the okra in 1/2 cup red wine vinegar, tossing every 15 to 30 minutes for 1 to 2 hours. Rinse under cold water before adding to the garlic, onions, and cayenne. Omit the baking soda. Cauliflower: 3-pound head of cauliflower broken

refried beans to thicken the chili. Simmer for another 5 minutes uncovered. Serve with green onions and sour cream. South Indian Dal Tadka New Jersey has a strong Indian populace, so much so that it is not unusual to find advertisements on local public transit in Hindi as well as English. It was in Jersey City that your author first discovered this dish, dal tadka. Very typical of southern Indian cuisine, with its use of mustard seeds and curry leaves, this dal (lentils are referred to in

medium-sized saucepan, boil the coconut cream, almond milk, tapioca syrup, sugar, and pinch of salt. Remove from the heat. In a small bowl, whisk together the 1/2 cup almond milk and the tapioca starch. Add the red bean paste and blend. Pour the mixture into to the saucepan and whisk vigorously. Bring to a simmer, stirring constantly for 5 minutes. Strain and chill overnight. Freeze using your ice cream maker’s instructions. Allow to set in the freezer for a couple hours before serving. Soy

overnight and then rinsed and drained 1 teaspoon liquid smoke 1 yellow onion, quartered 2 cloves garlic, minced 2 teaspoons red pepper flakes (or aji molido) 1/8 teaspoon salt (kosher salt preferred) 2 tablespoons sherry vinegar 1 tablespoon Dijon mustard 1 tablespoon olive oil 4 green onions, chopped 6 cherry tomatoes, halved store-bought or homemade seitan chorizo sausages, cooked 1/4 cup parsley, chopped Preheat the oven to 500°F. Place the whole bell peppers on a tin foil–lined

tablespoon palm sugar (or brown sugar) 2 tablespoons vinegar 1 teaspoon tamarind paste 1 teaspoon salt 2/3 cup hot water SALAD 4 ounces bean sprouts 4 ounces cucumber, sliced 3 cabbage leaves, chopped fine large handful (about 1 ounce) basil leaves, cut into strips 4 ounces green beans, cut into 1-inch pieces Using either a food processor or blender, combine the red chiles, garlic, kencur, peanuts, palm sugar, vinegar, tamarind paste, salt, and water until smooth. In a large bowl,

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