Archive for Beans

Chicken Parm!

One of the many options for the chickpea cutlets...

Just like I had predicted, I found myself making the chickpea cutlets again, and this time making them into a ‘chicken’ parm dish. This was DELICIOUS, and again, really easy to make. I had the chickpeas pre-cooked before work, so when I came home I started making them immediately, which does not take long at all. This time I cooked the chickpeas for a little longer, so they were more soft, and I think it made the consistency of the cutlets even better, and particularly easier to work with, as there was not little pieces of chickpeas that had not become totally soft falling out of the mixture when I was kneading it.

While the patties were cooking on the stove (I pan-fried them again, next time I make them, which I am sure will be soon, I will try to make them in the oven and see if it changes the texture of the cutlet at all), I started boiling water to cook my whole wheat pasta. I understand that there are a ton of carbohydrates in this dish, but that’s alright every once and awhile I think, especially when it tastes this good. When both the pasta and the cutlets were done, I heated up some marinara sauce, poured it over both (I used a generous amount, the pasta and the cutlet seem to suck up the sauce pretty well), and sprinkled some vegan Parmesan cheese over the entire plate. I only wish I had my pot of spices on hand to add on some fresh basil and parsley. It was so good, and the texture of the cutlets turned out great for a second time, really making it a good stand in if you are ever missing chicken parm.

I don’t know if I have made this clear or not, but I really love this recipe from the Veganomicon. It is so easy, and tastes like it should have been a lot more difficult to make. I think this is definitely one of those recipes everyone should try out. It is a dish I would gladly feed to a non-vegetarian to gauge their response, it’s that convincing!

Maple Mustard String Beans and Potatoes

I’ve been wanting to make this dish for awhile now, but it requires a lot of cooking time so I had steered away from it. But behold, I picked a day when I would get out of work early and have time to cook this! If you are put off by the cooking time, just know that it is worth it in the end.

I got this all ready the night before, cutting the beans and potatoes, as well as pouring the glaze over it, put foil over the top and left it in the refrigerator for the next day. Right upon getting home I preheated the oven and popped them in when it finished heating up, so all of the major work was already done (so I made chickpea cutlets while the potatoes and beans were baking).

I really liked how this dish turned out. The taste and smell kind of reminded me of Snyder’s Honey Mustard Pretzel Bites. Maple syrup,  mustard and soy sauce definitely play well together, being both sweet yet slightly sour and tart at the same time. I would even consider making a batch of the glaze and marinating tofu in it.

By the end of the cooking time, the potatoes were perfectly soft, and the green beans had the nice, soft bite of a green bean casserole. French’s Fried Onions probably wouldn’t be a bad addition to this either. It made a ton, so I ended up having a lot of leftovers that fed me throughout the week.

I would love to make this dish again, that is, if time allows. Between all the good recipes from Vegan with a Vengeance and the Veganomicon that have potatoes in them, I will have to pick and choose however!

Leek and Bean Cassoulet with Biscuits

Hello, my new favorite dinner.

Yep, that is it. I am waiting to try a recipe from the Veganomicon that disappoints me, but I have yet to. The farm share left me with tons of leeks, which I have never cooked with. I turned to my cookbooks to find a recipe to use them in, before they ran the risk of spoiling.

I stumbled across the leek and bean cassoulet  in the Veganomicon. I really love stew-like dishes as they are warm, savory, and stick to your insides. This recipe seemed like it had to be a winner, and any of the pictures I found of the dish on other blogs or recipe sites simply looked amazing.

I got to work cutting all of the vegetables, boiling the potatoes, and getting the dough ready for the biscuits that would be placed on top. The majority of effort put into the dish really goes in the prep of the veggies, but other than that it is fairly simple and only requires you to have the patience to wait while it cooks (which is harder than you would think, given how great this smells). I knew it was going to be delicious even when I was mixing the leeks, potatoes, beans (I ended up using butter beans rather than white, as the recipe calls for, along with string beans) and carrots over the stove in the vegetable stock.

After it was done cooking over the stove, I placed it into a 9×13 Pyrex casserole dish and placed the biscuit dough on top. After popping it into the oven, I was excited. I knew it was going to be fantastic, and I had a hard time forcing myself to let it cool after before eating it. This is such a great fall/winter casserole. It is warm and comforting, and colorful as well. The potatoes, carrots and string beans come out perfectly soft with just the right amount of bite left in them. The leeks, which I thought were going to be overwhelming in the dish, give the gravy the perfect amount of flavor without making everything taste too onion-y. I ended up stirring the biscuit in with the gravy and vegetables, getting bites of it with every couple of spoonfuls. It is amazing with the gravy, and adds just a tiny bit of sweetness and richness to the dish, contrasting well with the hearty vegetables.

I can’t wait to make this again. It really isn’t too difficult of a dish, and could be made the night before to be put into the oven when ready to eat. It is fairly inexpensive, especially with some our vegetables coming from the already purchased farm share, and has a ton of servings, especially if you are making it for just yourself. Even for two I think you would be able to get at least two dinners out of it. I even had it for breakfast before work one morning, it was great even then!