Wednesday, November 03, 2010

Some Things Vegans Eat - Beans, beans...

Beans are one of the cheapest sources of protein around, especially if you buy dried and cook them up in a pressure cooker.  They are also versatile, and (I think) delicious.

 Andy made chickpea cakes from Vegan Dad's recipe, but changed it around to incorporate okara.  We had some leftover from dinner, so he made a big salad with spinach, tomato, grated carrot, cucumber and more chickpeas.  This was a delicious and huge Sunday lunch.

 Kidney bean patties are very hearty to eat, and went great with what I think are risotto balls, quick-wilted ceylon spinach, and tomato.

Beans are also a key ingredient for every fiesta!  This colourful burrito filling has black beans, kidney beans, corn, red & green capsicum, seitan, and tomatoes.  Ole!

7 comments:

The Vegan Snorkeler said...

Everything looks delicious, as usual!

How do you make your kidney bean patties? I use mashed kidney beans, breadcrumbs, gluten, and spices to make Veganomicon spaghetti and beanballs, but this looks heartier.

vegan.in.brighton said...

Yum, everything looks great especially that burrito filling.

Hannah said...

I've just been rekindling my love for beans, although keep forgetting to soak mine in advance so end up using the canned variety. Ooop! Must get me act together! It's about time I try making bean patties :)

Vaala ◪ said...

I love beans!

DJ said...

I love beans too as they're a great simple protein, easy to digest (if properly cooked) and very, very child-friendly! That kidney bean burger looks delicious, it's got authentic griddle marks and everything!

Shear Sensations said...

I made a large pot of black bean soup the other day for a disable couple that that turned out very good very good. You can't go wrong with beans.

Theresa said...

Vegan Snorkeler - I pretty much adapt the chickpea cutlets recipe (because I don't own the cookbook) with different beans and different spice combinations. And I use crushed weetbix instead of bread crumbs. I think these may have been mexican-inspired: some cumin, chilli, and cinnamon with a little tomato paste added in to the liquid ingredients.

Hannah - you can quick soak! Just boil them for 5 minutes, then turn off the heat and let them sit for an hour. Then drain and cook!