bean dishes – Page 3 – The Vegan Love Project

Spicy Chickpea Hummus

I make this all the time…so good to have in the house as a quick source of veggie protein for sandwiches, salads, fresh vegetable dipping. It takes less than 5 minutes to make and is a vegan staple. The addition of the fresh chili pepper gives it an unbelievable amount of kick without being overwhelming. I also use RAW tahini, and fresh lemon juice (NEVER bottled) in this recipe- I take the RAW nutrition wherever I possibly can…..YUM.

Spicy Chickpea Hummus

2c Cooked chickpeas

2t ground cumin

1/2t Hungarian paprika

1/2c extra virgin olive oil

2T sesame tahini

1 lemon, juiced

1/4t black pepper

2 cloves garlic, smashed

1t pink salt

1 fresh chili pepper, seeds and all

Place all ingredients into a food processor.

If needed, add a few teaspoons of water to help turn the mixture and help it along. Adjust seasoning to taste

** can be made raw with 2c sprouted chick peas

Hungarian Vegan “Chicken” Paprikash

This is a stove top version of my Grandmother’s traditional Hungarian dish that was one of my most favorites growing up. My grandma would cook whole chicken legs in white rice bathed in oil, with onions and a ton of Hungarian paprika. My mom would kid that in order to make this properly, you need a full gallon of oil. If you are not interested in using a “fake” chicken product, or would like this dish to be gluten free, chickpeas replace the “chicken” in this dish remarkably well; it is equally delicious although not as familiar as what I grew up on. I served this with a huge side of Sautéed Kale.

Vegan Chicken Paprikash

1 pound vegan chicken pieces, drained (I use Westsoy)

1/2t pink Salt

1/2t black pepper

3 tablespoons olive oil

1 large onion, medium dice

1 clove garlic, smashed and minced

4c Water

2T Hungarian paprika

3c sprouted brown rice, pre-cooked OR 1 1/2 basmati or Carolina rice un-cooked

1 bouillon cube or replace the water with veggie broth

In a large heated pot, sauté ¼ of the onion in 1 T of oil until golden and just brown. Add the fake chicken and sauté until and heated through and it has a little bit of color on it- then remove it from the pan and set aside. In the same pan add the remaining onions and olive oil and sauté for 6-8 minutes. Add in the paprika, salt, pepper and the bouillon cube and continue to sauté until the onions are soft and translucent. Add the cooked rice and add back in the chicken, and add 4 cups of water. Bring to a boil and then reduce the heat to low. Cook partially covered for an additional 30-40 minutes stirring minimally. Turn off the heat and let sit for 10 minutes undisturbed prior to serving.

Curried Cauliflower & Chickpeas

CURRIED CAULIFLOWER & CHICKPEAS

1 small onion, minced (I used the greens as well)

1 tomato, small dice

1 small head of cauliflower, cut into slightly larger than bite size pieces

1 1/2c cooked chickpeas

3T Extra Virgin Olive oil

1/4t turmeric

1” piece of fresh ginger, minced

1T green curry paste

1T curry powder

1/4t cayenne pepper or 1 small chili pepper

1/4c fresh cilantro, coarsely chopped

2T fresh parsley

salt and pepper to taste

1/4c water

In a large saucepot, heat up the oil, add the onions and sauté until just golden. Add in the ginger, curry paste and tomatoes and stir in well. When the tomatoes have broken down, add the chickpeas and the water and bring to a boil. Add in the cauliflower and cover the pot, allowing the cauliflower to steam until tender- about 8-10 minutes. When ready, with a large spoon, gently stir the cauliflower into the chickpea mixture in the pot and add in the fresh cilantro. Serve immediately with white or brown basmati rice.

Simple Red Lentil Soup

Simple Red Lentil Soup

Seriously fool proof- red lentils are a mainstay in my vegan lovin diet. They cook really fast and you can have a gorgeous meal in 20 minutes flat from start to finish. Today I literally grabbed some kale and parsley from the garden and put it into the soup after the heat was turned off to let it steam/cook/mingle. DELICIOUS. Going into the colder days, I always have this soup in the house, I eat it for breakfast!

1 medium onion, *coarsely chopped

1-2 stalks celery, *coarsely chopped

1 carrot, *coarsely chopped

1c red lentils

2” piece of fresh ginger, *coarsely chopped

1 vegan bouillon* optional

1/4t black pepper

1t pink salt OR smoked salt (nice change) or more to taste

1/2t cayenne pepper flakes

1t turmeric (cause it’s just so awesome for you)

3T extra virgin olive oil

4c boiling water

Bring 6c of water to a boil in case you need more.

In a large soup pot, add the olive oil and sauté the onions, carrots, celery and ginger until golden and soft. Add the red lentils, and black and red pepper. Continue to sauté until the lentils are well coated in oil. Add the boiling water and bring to a boil. Reduce heat and simmer for 20 minutes partially covered, stirring occasionally. When the lentils are completely cooked, add the salt. In a blender, puree the soup until completely smooth (Or not!!!). Adjust your seasonings as needed.

*Coarsely chopped – if you are not going to puree this soup, then cut your veggies more uniformly to fit on a spoon!

OPTION-Add fresh greens like fresh spinach or kale in the last minutes of cooking if you like.

Sprinkle with nutritional yeast and fresh black pepper. YUM

Lentil Vegetable Soup

Whenever I am need of warming up, this is the soup I make. Being a million degrees and humid, today was not of those days- however, just back from New York city where I ate out for all of my meals (bagels, margaritas, processed vegan food, etc..), I was in need of some serious homemade vegetable love. Everything is local and organic, be it from my garden or from a local farm. It is so simple and so very satisfying. I ate this with 3 seeded cultured bread that I lightly oiled and then grilled with a side of my sweet, lovingly made Kombucha. Fricken delicious.

Wheat-Free, Gluten-Free

prep: 10 minutes cook time: 30-40 minutes

Vegetable Lentil Soup

2c brown lentils, cooked, washed and drained

1 large onion, coarsely chopped

1 clove garlic, minced

1 stalk celery, medium dice

2 carrots, diced

1 potato, medium dice

1-2c broccoli florets and stems, diced or chopped leafy greens

1t turmeric

1/2t ground cumin

1/4t black pepper

1/2t cayenne pepper flakes or 1/2 of a fresh chili or jalapeño

1 vegetable bouillon cube (or 1T veggie broth powder)

2-3T extra virgin olive oil

4c boiling water

1t salt or to taste

Bring 6c of water to a boil, in case you need more

In a large soup pot, add the olive oil and sauté the onions, hot pepper and garlic until golden and soft. Add the carrots, celery, potatoes, salt, turmeric, cumin, black and red pepper. Continue to sauté until the carrots turn bright orange, stirring often. Add the lentils, mixing them into the vegetables. Add the boiling water, the bouillon cube (or powder) tamari, and Ume. Bring to a boil and reduce heat and simmer for 30-40 minutes. In the last 10 minutes of cooking, add the broccoli.

Adjust the seasonings before serving.

Quinoa Vegetable Soup

This soup was made to feed my soul. Every vegetable in it was locally procured, if not from out of my own garden……food is healing, food is medicine.

Quinoa Vegetable Soup

1 clove garlic, minced

1small bunch kale, de-stemmed, torn into bite size pieces

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½ onion, small dice

1small jalapeno

1 small carrot, sliced

1 stalk celery, sliced

3T olive oil

1 small potato, small dice

2c broccoli florets

3/4c cooked pinto beans

1/2c cooked quinoa or brown rice or pasta

1t smoked salt

4c water, pre-boiled in a kettle

salt and pepper to taste

In a soup pot over medium heat, add 1T olive oil and sauté the garlic, and hot pepper until golden and aromatic, then add the kale and sauté until bright green. Remove from the pan and set aside.

In the same soup pot over medium heat, add 2T olive oil and sauté the onions, carrots, and celery until golden and aromatic. Add the potatoes and pinto beans, and cover with the hot water. Add the smoked salt, reduce the heat and let simmer for 15-20 minutes.

Add the cooked quinoa, broccoli and cooked kale and cook for an additional 5-7 minutes until the broccoli is tender and bright green. Adjust the seasonings, salt and pepper to taste. Serve immediately and top with nutritional yeast and crusty bread.