Sauerkraut is one of those things that I only imagined eating on a hotdog or in Polish bigos. That was up until I made the amazing, Bean & Sauerkraut Stew from Seitan Is My Motor. I tweaked it a little to suit my taste and translated the recipe into cups. Try this awesome recipe!
Bean & Sauerkraut Stew II
1 tablespoon olive oil
1 medium onion, diced
2 medium -sized red bell peppers, diced
2 teaspoons minced fresh rosemary
2 cloves garlic, minced
1 cup sauerkraut, drained
2 medium diced tomatoes
1 1/2 cups cooked chickpeas
3 cups cooked red beans (I used anasazi beans)
3 cups vegetable broth
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon oregano
1 tablespoon honey
Salt and pepper to taste
Saute onion, pepper, and rosemary in olive oil. Add all other ingredients and simmer 30 minutes covered and last 10 minutes uncovered. Remove 1/2 of the stew and puree in blender, add this back in to the stew to thicken it. (I cooked my own beans. If you use canned, drain and rinse them before adding to stew.)
I never was a fan of hummus – at least the kind purchased at the grocery store. Then I discovered a recipe for blender hummus! It’s especially good made from home cooked chickpeas. I had some roasted red peppers in the freezer that came from the garden last year and I added them to the blender last thing. Here’s a link to the recipe, Blender Hummus. To the wrap I added sweet peppers, tomato, spinach, lettuce, and cilantro.
It’s that time of year when I’m not sure whether to pick the green tomatoes or take my chances on them ripening. Today was the day for picking and I have enough to share. First I wrapped some in newsprint in hopes of ripening and the rest will be frozen to use later. I found a wonderful recipe for Green Tomato Salsa Verde at Montana Homesteader. My neighbor suggested it would be good on a chicken enchilada, yum!
Today was a good day to try something new. I have a friend who told me she eats beans for breakfast. Larry also used to eat beans for breakfast in Mexico. So why not . . . here’s my black bean breakfast recipe just for you.
Colorful Black Beans
1-15 oz can black beans, drained and rinsed
1 Tablespoon olive oil
1 1/2 cups diced bell peppers (whatever colors you have on hand)
1 small onion, diced
1 clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon New Mexican chili powder
Juice from one lime
Saute’ onion, peppers, and garlic for a few minutes. Don’t let your veggies get too cooked, they’ll lose all their pretty colors. Add black beans, spices, and lime juice and heat through. Serve with cilantro on top.
Basic Recipe w/maple syrup plus 1 teaspoon maple flavoring and knead in 1 cup dried blueberries with the nuts and dried cereal.
Basic Recipe w/peanut butter, knead in 1/3 cup mini chocolate chips, 1 cup chopped dried bananas with the nuts and dried cereal.
Lemon Sunshine Poppyseed
Basic Recipe plus 1 tablespoon of lemon flavoring and 1 tablespoon of dried lemon zest and 2 teaspoons of poppyseeds. I used dried apricots for the fruit.
Basic Recipe plus 2 teaspoons coconut flavoring and knead in 1/2 cup coconut. I used dried mango and pineapple for the fruit.
Next time I’m going to try a Double Chocolate Monkey, by adding 1/4 cup of chocolate baking powder to the basic dough.
1/2 cup rolled oats
25 pitted dates
1/4 cup agave or pure maple syrup
3 scoops protein powder (I use vegan Sun Warrior vanilla)
3 T. nut butter
2 T. physillum powder
3 T. ground flaxseed
Put all ingredients into food processor and process for about a minute. Continue to process adding a few more drops of agave until the mixture forms a dough like ball.
Place the dough ball into a mixing bowl and knead in the following:
1/2 cup of nuts and seeds
1 cup of dried fruit/chocolate bits/shredded coconut, etc.
1 cup of dried cereal (I used Enjoy Life Crunchy Flax and Arrowhead Mills Puffed Millet) I always look for natural cereals with as few ingredients as possible.
To experiment even further add dried grated orange, lemon or lime zest, or organic flavorings.
Winter is here and time for soup! Yesterday I roasted a couple of the sugar pumpkins that I had purchased at the farmer’s market in October and made this yummy soup. Most of the ingredients can be squirreled away in your storage.
Spicy Pumpkin Soup
1 Tablespoon olive oil
1-4 oz can mild chopped green chillies or 1 minced jalapeno
1/2 teaspoon ground cumin
1/2 teaspoon chipotle chilli powder
4 cloves garlic
4 cups vegetable broth
2 cups pumpkin (mashed or pureed or from a can)
1-15 oz can black beans
5-medium red potatoes, diced
1/4 cup chopped cilantro
1-drizzle of honey or agave
Juice of one fresh lime
Salt and Pepper to taste
1 cup coconut milk
Heat the olive oil in a large soup pot and add the chillies, spices, and garlic and cook for a couple of minutes. Add the broth, pumpkin, black beans, and potatoes and bring to a boil. Reduce heat to a simmer and cook for 30 minutes or until potatoes are tender. Remove from heat and mash the soup lightly with a potato masher. Add the cilantro, honey, lime and coconut milk. Garnish with scallions and additional cilantro.