Tag: vegan
Ful Medames
Ful Medames
Ful medames is a vegan staple of Egyptian origin and is consumed in various forms all over the Middle East, North and East Africa. The fava bean soup is typically eaten for breakfast and lunch, served with pita bread. It has a nice balance of savory, sweet, sour, and spicy.
Servings: 1
Ingredients
- 15 oz fava beans canned
- 5 garlic cloves minced
- 1 lemon juiced
- 1 tbsp ground cumin
- 1/2 tsp salt
- 3 tbsp parsley chopped
- 1/2 small tomato seeded; finely chopped
- 1/2 tsp cayenne pepper
- olive oil to serve
Instructions
- Mince the garlic. Place in a bowl with the lemon juice, salt, and cumin. Set aside.
- Heat up fava beans with it’s bean stock in a small pot over medium heat for 10 minutes.
- Transfer the beans to a bowl. Using a pestle or the back of a spoon, mash half of the beans.
- Stir in the garlic/lemon juice/cumin mix, tomatoes, and parsley.
Roasted Kabocha Squash
Roasted Kabocha Squash
I recently had kabocha squash, aka Japanese pumpkin, for the first time at a Japanese restaurant in Denver. It tastes like a cross between a butternut squash and a potato that is very buttery in flavor. The green skin is edible, so it doesn’t need to be peeled. You can find them at any Asian market for relatively cheap. They also have a 4 month shelf life. There’s nothing really not to like about it. Roasting kabocha squash couldn’t be easier. You will need a sharp knife to cut through the squash. It’s actually pretty difficult. First, cut it in half. Scoop out the seeds and wash the entire squash. Then cut 1” slices from each half. Line them on a baking sheet lined in foil. Brush each side with olive oil and season with salt and pepper. Roast at 400 degrees for 10 minutes a side. Then brush the squash with a simple maple/soy/ginger sauce and toast gor 10 more minutes. The squash should be bubbly and caramelized. Garnish the squash with toasted sesame seeds.
Servings: 4
Ingredients
- 1/2 large kabocha squash seeded; cut into 1” slices
- 2 tbsp olive oil
- 1/2 tsp sslt
- 1/4 tsp black pepper
- 2 tbsp maple syrup
- 2 tsp soy sauce
- 1/2 tsp ground ginger
Garnish
- 1 tbsp toasted sesame seeds
Instructions
- Preheat your oven to 400 degrees. Line a baking sheet with foil. Brush each side of the squash with olive oil. Season with salt and pepper. Roast for 10 minutes a side.
- Mix together the maple syrup, soy sauce, and ginger.
- Brush the squash with the maple/soy/ginger sauce.
- Roast for 10 more minutes.
Menestra de Porotos (Ecuadorian Bean Stew)
Menestra de Porotos (Ecuadorian Bean Stew)
Menestra de porotos is an Ecuadorian-style bean stew. The beans are always eaten with rice, a curtido, fried plantains, avocado, and a protein of your choice. Or you can skip the protein and make the meal vegan.
Ingredients
- 1/2 lb dry white beans
- 3 tbsp vegetable oil
- 1/2 medium red onion diced
- 6 garlic cloves chopped
- 1 tomato diced
- 1/2 tsp annatto powder
- 1 tsp cumin seeds
- 1 tsp ground cumin
- 1 tsp chili powder
- 4 cups water
- 3 tbsp parsley chopped
- salt to taste
Instructions
- Soak the beans overnight in cold water.
- Heat up cooking oil in a pot over medium high heat. Sauté the onions and garlic for 3 minutes.
- Add in the tomatoes, cumin, annatto powder, and chili powder. Sauté for 5 minutes.
- Add in the beans and 4 cups of water. Bring to a boil. Reduce the heat to medium low and simmer for 2 hours.
- Stir in the parsley. Season with salt.
