Cut tempeh slabs in 1 cm cubes.
sautée in a pan of olive oil until brown and crisp(10 - 15 min)
Lima Bean and Fresh Herb Paté from Joseph Forest, Holistic Chef
10 oz fresh or frozen lima beans
¼ cup sunflower or extra virgin olive oil
¼ cup finely chopped parsley
¼ cup finely chopped cilantro
2 tbsp fresh rosemary
1 tbsp lemon juice
¼ cup chopped black olives
2 tbsp pecorino cheese
Add chopped parsley for garnish. Serves 3 to 4.
from “Cooking Vegetarian”, Vesanto Melina and Joseph Forest, 1996 MacMillan Canada.
8 cups vegetable stock
2 onion chopped
4 cloves garlic, minced
4 cups peeled diced yams
2 cup cooked chickpeas
1 cup brown rice
1/2 tsp salt
1/2 cup peanut butter
4 cups chopped kale
4 tbsp lemon juice
Tamari, soy sauce, chili sauce, optional
In a large pot over medium heat, sauté onions and garlic in 4 tbsp of vegetable stock for 3 to 5 min until the onions are soft. Add remaining stock, yams, chickpeas, rice and salt; simmer covered for 45 min. In a small owl blend peanut butter and 1/2 cup of liquid from the stew to make a smooth paste. Stir the paste into the stew, add the kale, cook for 5 min. Stir in lemon juice, tamari and chili sauce to taste. Adjust seasoning. Serves 8.
Spicy red lentil pie
Need 3 hours
Pie crust dough for a 12” pie mold
In Food Processor 1 ½ C spelt flour + ½ C corn meal + minced garlic and dried herbs + ¾ C cold butter in small chunks. Mix till crumbly, then add 4 Tbsp ice cold water + 3 tsp cold lemon juice and mix again. Make a ball, cover in plastic bag, refrigerate for ½ hour.
Saute two large onion till semi soft. Add 3 C water + 1 ½ C red lentils+ 1 can diced tomatoes + spicy (indian, cayenne, etc …) Cook gently (and stirring) for 20 min or longer till lentils are soft.
Roll dough on parchment paper, transfer to mold, pour lentil mix
Bake at 350 F40 to 60 min till crust is done, – let cool 1 to 2 hours before cutting
for 6 to 10 wraps, with plenty of other veggies
Mince finely a bunch of cilantro or parsley in food processor FP and keep aside. Mix in FP 2 C cooked chickpeas, 1 tsp salt, 1 Tbsp cumin, 6 cloves of garlic, 1/2 C Tahini paste, 3 Tbsp lemon juice, 1/2 C yogurt, 1/4 C olive oil, until smooth - add more lemon juice to taste. Add cilantro or parsley last. A sprinkle of smoked paprika and a few chickpeas to decorate.
Four bean salad
1 cup each of red kidney bean, black beans, chickpeas, and navy beans
1 cup each of chopped onions, cubed celery, red peppers, fresh tomatoes, daikon, parsley, Jicama
Soak beans separately 24 hours and cook separately until tender. Drain the beans and rinse and toss lightly in a balsamic dressing. Add salad dressing when still warm (see sauces and dips page). Add all veggies and toss well.
Lentil buckwheat loaf
4 cups dry lentils
2 cups buckwheat grain
Cook brown lentils in stock till soft. Drain. Cook buckwheat in stock till soft.
Sauté lots of onions and garlic till soft. Add some chopped mushrooms, celery fennel, herbs, tamari etc. Mix in lentils and buckwheat. Add a couple of Tbsp of tahini to bind
Oil a large loaf pan and coat with sesame seeds. Press mixture into pan
Bake at 350 degrees for 30 minutes or till a toothpick comes out clean.