Salade de riz et de pois chiches

4 c. à thé d’huile
4 c. à thé de vinaigre de vin ou de cidre de pommes ou de jus de citron
¾ c. à thé de sel
½c.à thé de basilic
½c.à thé de thym
2 tasses de riz brun cuit, refroidi
2 tasses de pois chiches cuits
½ tasse d’onion émincé ou d’échalotte
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2 poivrons verts coupés en lamelles
2 tomates moyennes coupées en morceaux

Dans un grand saladier, mélanger l’huile, le vinaigre, le sel et les fines herbes. Ajouter le riz, les pois chiches et l’onion émincé.

Mélanger légèrement et laisser mariner au réfrigérateur au moins 1 heure ou une nuit si désirée.

Au moment de servir, ajouter les tomates et les poivrons. Bien mélanger. Donne 4 portions généreuses. Très rafraîchissant!

Mung Beans in Coconut Milk

1 ½ cups dried mung beans
1-1½ cups finely chopped onions
½ teaspoon salt
2 tablespoons finely minced peeled fresh ginger root
1-2 tiny fresh or dried chiles, minced or ¼ tsp chili flakes
5-6 garlic cloves, minced
14-ounce can coconut milk (2 cups)
1 tablespoon soy sauce
3 cups finely chopped fresh greens (beet tops, chard, mustard greens, spinach, or any other strong-tasting green)

Soak the beans in plenty of water for several hours, drain, then cook them in fresh water until soft, about 1 hour. Drain.

When the mung beans are almost done, sauté the onions in the oil with the salt. When the onions are translucent, add ginger, chiles, and garlic and simmer on low heat several minutes. Add the coconut milk and simmer for 5 minutes.

Add the soy sauce and the greens and stir until just wilt. Remove the pot from the heat at once. Taste for saltiness and add more soy sauce, if needed.

Serves 6


From:

Split Pea Soup

1 lb (2¼-2½  cups) green split peas
7-9 cups water
2 medium onions
¼ cup oil or butter
3-5 tsp. tamari
2 tsp. parsley
1½ tsp. sea salt
1-2 tsp. honey
1 tsp. each: basil, oregano, mint leaves
½  tsp. each: thyme and kelp
¼ tsp. each: marjoram and savory
Optional: 1-2 potatoes and/or carrots—chopped small and presteamed

Cook split peas and water 1½ to 1¾ hours on medium until peas totally dissolve into the liquid. Then add the onions, herbs. veg. Cook medium-to-low heat 20-25 min.

Spiced Black-eyed Peas with Yogurt and Ginger

1½ cups dried black-eyed peas
¼ cup olive oil
2 yellow onions, minced
4 Tbsp peeled and minced garlic
6 cloves garlic, minced
1 tsp ground coriander
¾ tsp ground cumin
¼ tsp ground cardamom
2 tomatoes, chopped
½ cup plain yogurt
Salt
¼ tsp cayenne pepper
¼ cup chopped fresh cilantro

Soak 3 hours. Drain, cover with water (2 inches) in pot. Bring to boil and simmer on low, uncovered until almost tender, about 35 min. Drain and reserve liquid.

In large frying pan over low heat, warm olive oil. Sauté onions until soft, about 10 min. Add ginger, garlic and spices stirring for 2 min. Add tomatoes, cover and cook 2 more min. Uncover and on medium heat, add 1 Tbsp of yogurt at a time stirring very well each time.

Add peas, ½ cup of the reserve cooking liquid, salt to taste, and cayenne. Cover and simmer on medium for 15 min. Uncover and cook stirring occasionally, until liquid very thick, 3-5 min. Garnish with cilantro and serve as an East Indian-inspired main course with basmati rice.

Serves 6

From:

Kidney Bean Stew

1 lb. dry kidney beans - soaked
1 lb. (6-7) carrots - sliced in ⅓-½ inch pieces
1 small or medium eggplant - chopped in ½-¾ inch chunks
8-20 stalks celery - chopped in ⅛-½ inch pieces
6-8 medium potatoes - in one inch chunks (leave skin)
3-4 medium onions - chopped
2-3 green pepper - in chunks
Optional: 6-8 Jerusalem artichokes - chopped
     “      : 1-2 cups fresh or frozen corn and/or peas
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2-3 Tbsp. Tamari
1-2 Tbsp. vegetable broth powder OR 2-3 vegetable cubes
1 Tbsp. parsley
1½ tsp. sea salt
1 tsp. each: sea kelp and basil
½ tsp. paprika
⅛ tsp. or less cayenne pepper
Optional: ⅛ tsp. cumin powder OR dill weed

Drain the soaking water from the beans. Wash the beans and cover 1 inch above them in water. Cook until tender. Pour off and save all the cooking juice except for 2 cups. (Save for gravy) Leave the 2 cups
with beans.

While the beans are nearly finished, in separate pot, steam the hard vegetables like potatoes, artichokes, carrots and eggplant for 10-15 min. Then add the rest of the veg., and cook another 7-10 min. until tender but still slightly crunchy.

Then add all the drained veg. to the beans along with all the herbs and spices. (save the steaming water for stock) Simmer everything together on low to medium heat for 20-30 min. until the flavours mingle.

Serves 10-12