Vegan MoFo Day 1

And so starts another VeganMoFo!

This week I am taking all of my recipes from the book 'Passion for Pulses' Compiled by Nancy Longnecker.

I've had this cookbook for quite a while, but usually forget about it! I decided to use this book for the first week as pulses are really something that lacks in my weekly cooking and I need to cook with them more often. I'm excited for this week as I'm trying things I might not usually pick from this book, including Lentil Cookies and Chickpea Cookies.

Tonights dish was Persian Bean Casserole (ARSH)  (pg. 68).  I loved the idea of using 3 different pulses (chickpeas, kidney beans & cannellini) and throwing in some pasta is always a winner with kids.

My verdict: Quite a bland dish, but the kids liked it. Next time I would double the fried onion garnish as I really liked the taste of the onions in each mouthful - it added a little bit needed flavour.

Persian Bean Casserole (ARSH) in Passion for Pulses

Serves 8 (actually, it was just a perfect amount for the 2 adults and 3 kiddies in this family)

(use tinned or precooked peas and beans to save time)

1C (200g) dried chickpeas

1C (140g) dried kidney beans

1C (180g) dried cannellini or haricot beans

1T oil

1 onion, finely chopped

2 cloves garlic, crushed

1t dried mint

10C (2.5L) water

2 1/2C pasta shells

2 bunches (4C) fresh English spinach, rinsed and chopped

1 bunch parsley, chopped

salt and black pepper

plain yoghurt for garnish (I DID NOT use this. Not a fan of soy yoghurts.)

1C fresh coriander, chopped

Soak chickpeas and beans overnight. Drain. In large pot, fry onion, 1 clove of garlic and mint in oil. Remove from pot; set aside. 

Put chickpeas and beans in same pot. Add water. Bring to the boil; simmer for 1.5 hours or until beans are tender, adding more water as necessary.

Add pasta and return to the boil. When pasta is nearly cooked add spinach, parsley, salt, pepper, and the second clove of garlic. Cook for 10 minutes; remove from heat.

When arsh has cooled slightly, top with a dollop of yoghurt, and garnish with fried onion mixture and fresh chopped coriander.

Tahn

Unofficial Recipe Tester

I've been thinking today (oh yes, it does happen) and I think I have been lying to myself. As silly as this sounds, I don't believe I am a true food blogger. I mean, I NEVER make up any of my own recipes, find out what works and post my successes on here. In fact, I ONLY work from a recipe - someone else's recipe! So, in actual fact, I am just a recipe tester.

I'm ok with this title. Unofficial Recipe Tester. I'm even going to change my 'About me' to reflect this. I have really come to grips with cooking and eating healthy and vegan in the last, say, 10 months (if you remember I posted about how I was a REALLY unhealthy vegan for the  first 12 months). I am sure in time that I will be able to create some wonderful dishes without the help of someone else's recipe as I am slowly learning what goes with what and what doesn't work. The more recipes I 'test' the more I am learning. But until then I am just as happy being an Unofficial Recipe Tester!

Here's a recipe I tested tonight. It was Maple Baked Beans from 1000 Vegan Recipes. Way better than tinned, store bought baked beans. My only criticism would be that it was quite sweet (even for my sweet tooth). It used 1/4C of maple syrup (and we all know how much maple syrup costs on this side of the world!) and I would probably reduce this amount by half and try that. I used cannellini  beans instead of the Great Northern Beans the recipe stated 'cause I learned today, through the wonderful medium the internet, most white beans are interchangeable. I teamed the Maple Baked Beans with some chickpea cutlets. Delish! They are so fast to make it is almost a crime!