VEEG

Not the prettiest pictures but I needed to capture this recipe and save it.  We all loved it.  So creamy and delicious and we all knew it was a keeper.  A definite need to repeat the recipe. Matter of fact I cooked up some green beans from the Farmers market yesterday... Green Bean and Tofu Curry I had a lot of fun creating this recipe.  I had some of my fire roasted salsa in the fridge.  If  you do not have salsa handy, use a little tomato paste mixed with water. 2 tablespoons coconut oil or any mild oil 1/2 cup salsa 1 cup onion 3 cups green beans 1 1/2 teaspoons Balti Seasoning* 1/2 cup roasted Anaheim chilies or similar style chilies 1 can coconut milk 1/2 cup water slurry: 1 tablespoon of corn starch mixed with 1 tablespoon of water Press tofu, at least for 30 minutes. Cut into bite sized cubes. Boil green beans until tender. Cool to stop cooking process if you are not going to add the green beans right away. Drain completely....

I had only one shot left to show you the beauty of these burgers.  It's all I got before my battery died. However, I think it was enough to show you.  I will definitely be making these again.  Lest I forget exactly what I did, I had to record it. What is the sauce?  It is a combination of mayo and my homemade hot sauce. I couldn't really tell you what is in my hot sauce. It is usually the end result of an event that goes something like this.  In September I am usually inundated with tomatoes.  I have canned nearly all there is to can of tomatoes, I have made my salsa, stewed tomatoes, tomato sauce and any other tomato thing I feel like canning any particular year. I always have tons of tomatoes because my husband eats them nearly for breakfast, lunch and dinner.  I am really not kidding about that.  Anyway, say some get overly ripe tomatoes are laying on the counter and I have a few jalapenos laying around or some other hot pepper, I usually...

This classic Italian 'Beans and Greens' comes together really easily.  I grew up on this dish.  Loaded with nutrients and flavor. When I was growing up, the sister to this dish, minestra was served in our house on a regular basis. All you would do is add chicken broth and pepperoni chunks and turn it into a soup.  I wasn't especially fond of the soup growing up.  I would pick out the pepperoni chunks. BEANS AND GREENS 1 to 2 heads kale or escarole, depending on how much is in the head or how much you want to make. 1 can or 2 cups white beans, such as navy beans 4 cloves garlic, minced 1 - 2 tablespoons olive oil S & P, to taste Cook greens in salted water  ( about a tablespoon in a big pot), until tender.  Drain and cool. Squeeze water out as much as possible.  I like to chop it up at this point. In a large skillet saute garlic in oil. When garlic is slightly golden, add in greens and beans and heat through.  Add salt and ...

One of my favorite places to go out to dinner is an Ethiopian restaurant here in town.  I really love them.  However, there is a lot of oil in their food. Restaurants do that though, salt and oil are things that amp up delicious.  I don't blame them.  I get it.  I wanted to recreate Ethiopian at home with a lot less oil. The beans were pretty easy.  The injera.  Ah, that was a bit of a challenge. That report coming soon. Yekik Alicha 1 cup dried yellow split peas 2 tablespoons coconut oil 2 small to medium yellow onions, chopped 2 cloves garlic, pureed 1 and 1/2 tbsp fresh ginger, pureed 2 tsp turmeric 3 cups water 1 tsp salt In a saucepan place onion and oil together and saute for a good 5 to ten minutes.  keep stirring it to keep it from scorching.  Add in garlic, ginger, turmeric, salt and split peas.  Add the water.  Cook, uncovered until split peas are tender.