Tag: vegan
Algerian Carrots
Algerian Carrots
This is a great side dish that breathes new life into carrots. They are steamed, then sautéed in an aromatic spice syrup that you create. They are then finished off with a little squeeze of lemon juice.
Equipment
- steamer
Ingredients
- 1 1/2 cups water
- 1 lb carrots peeled; cut into carrot sticks
- 3 tbsp olive oil
- 2 garlic cloves minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cumin seeds
- 1/4 tsp cinnamon
- 1/4 tsp thyme
- 1 bay leaf
- 1 tsp lemon juice
Instructions
- Bringbthe water to a boil in a steamer pot. Steam the carrots for 6 minutes. Set aside, reserving a 1/4 cup of the liquid.
- Heat up the oil in a sauté pan over low heat. Let the garlic and spices permeat in the oil for 10 minutes.
- Pour in the reserved liquid and bay leaf. Cover. Bring to a boil and simmer for 20 minutes.
- Add the carrots to the pan, costing in the spice mix. Increase the heat to medium high and sauté for 2 minutes.
Nigerian-style Black Eyed Peas
Nigerian-style Black Eyed Peas
Beans are an important staple in Nigerian cuisine. This is a basic recipe of how to prepare black eyed peas. You can also use a small red bean as a substitute. I always recommend using dried beans as opposed to canned. They soak up a lot of flavor, unlike canned beans that are already hydrated. The beans are always accompanied by rice as the perfect pair to this side dish.
Ingredients
- 1 cup dried black eyed peas or red beans
- water
- 1 medium onion grated
- 1 cube maggi bouillon
- salt and black pepper to taste
Instructions
- Soak the beans in cold water for 3 hours. Drain the liquid.
- Place the beans in a pot. Fill with water, covering with at least an inch above the beans. Bring to a boil and simmer for 45 minutes.
- Add in the grated onion, maggi cube, salt, and pepper. Simmer until the majority of the liquid is soaked up; about 15 more minutes.
Lemon Parsley Bean Salad
Lemon Parsley Bean Salad
This is a simple Mediterranean bean salad that is easy to prepare and quite healthy for you, while still being full of flavor. All the ingredients get mixed together and left in the refrigerator for a couple of hours to allow the juices to commingle with each other.
Ingredients
- 2 cans kidney beans drained
- 1 can garbanzo beans drained
- 1 small red onion finely diced
- 1 rib celery finely diced
- 1 small cucumber peeled, seeded, and diced
- 1 cup parsley chopped
- 1/4 cup olive oil
- 2 lemons juiced
- 4 garlic cloves minced
- 1 tsp salt
- 1 tsp chili flakes
Instructions
- Mix all of the ingredients together. Set in the refrigerator for a couple hours before serving.
