Tag Archives: red onion

Black Beans ‘n Slaw

  • 1 12 oz can black beans
  • 2 c red cabbage
  • 3/4 c asparagus, minced
  • 1/8 c minced red onion
  • 4 baby carrots, shredded
  • 1 tsp coconut oil
  • 1/4 c red wine vinegar
  • 1/2 tsp sugar
  • 1 tsp garlic paste
  • 3 tsp chili powder
  • 1 tsp turmeric
  • 2 dash asafoetida
  • feta cheese to taste (omit for vegan status)

P1100429This is easier than the ingredient list suggests: start by emptying a can of black beans into a small pot. Add 1 tsp garlic paste, 2 tsp chili powder, 1 tsp turmeric and a dash asafoetida; bring to a low boil on MH and reduce to ML once said boil is reached. Cover, let cook for as long as it’s got liquid.

I did use the food processor for a quick few pulses on the cabbage for a closer-to-slaw-without-being-too-tiny-to-care-it’s-cabbage size, and I used a cheese grater on the carrots. Come to think of it, the cheese grater might’ve been a good idea for the onion too, but today a knife did the trick. I dealt with frozen whole asparagus stems, and carefully excised 1/8-1/4″ chips from the top half of the stems. So mix all of that together.

In a small sauce pan, heat oil on ML and add garlic paste. Stir until paste is one with the oil. Mix vinegar with the rest of the seasonings; once pan is hot and paste dispersed stir in vinegar mix. Pour over all the stuff you mixed together from the above paragraph and let sit at room temperature for an hour. Top with your preferred quantity of feta cheese (about 1/3 c here) and serve alongside black beans over rice. These two dishes are surprisingly good together; I ended up mixing everything together and it tasted like the burrito filling you’d get at a fancy, um, burrito filling place… except with no sour cream and little cheese it was a touch less terrible for your health. 4 spoons!

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Tasty Tight Tacos (or, “No Cabbage Water Tonight”)

In my pantry today:

  • 6 prepackaged taco shells
  • 1 can chicken breast
  • 1/2 c corn (frozen)
  • 6-8 cherry tomatoes, quartered
  • 2 tsp olive oil
  • 1 small red onion
  • 3 cloves garlic
  • 1/2 tbsp cream cheese
  • 1/4 c unsweetened almond milk
  • 1 tbsp fiesta chili powder
  • 1/2 tsp cayenne
  • 1/2 tsp turmeric
  • 1/2 – 1 c shredded cheese
  • sour cream as garnish

So some delicious Asian slaw has been sitting in the fridge getting slaw-ier… the wontons it was made to go with ended up as another unwritten shame upon my house… and slaw (or worse, broth with slaw — very Charlie and the Chocolate Factory’s cabbage-water-feeling despite the slaw really having more personality and ingredients than simply cabbage.) just wasn’t gonna cut it. We may have entered the careful time of waiting another two weeks before more SNAP dollars appear, and though cabbage water is a possibility that I am not unwilling to entertain I wanted something hot. We had shells left from one of the two buy-one-get-one hard/soft taco kits recently picked up and I was certain I could fill them. There would be no slaw-broth tonight.

Mince your garlic and slice your onion thinly. Put it in the olive oil heating to M. Drain and rinse the canned chicken well; after onions are translucent add it to the pot with seasonings. Add almond milk and break the chicken chunks up with your spatula as everything gets mixed. Once it’s hot on M, reduce heat to ML and mix in cream cheese, tomatoes and corn.

Serve the hot mess in taco shells with cheese and sour cream. 4 spoons!

Daliciousness

In my pantry today:

  • 1.25 c moong dal
  • 3 medium-large red potatoes
  • 2 leaves of kale, minced
  • 1/2 large red onion
  • 1 c unsweetened almond milk
  • 2 14.5 oz cans vegetable broth
  • 2 tsp garlic paste
  • 1.5 tsp vegetable ghee
  • 2 tsp black pepper
  • 1 tsp turmeric
  • 1 tsp cayenne pepper
  • 1 tsp yellow curry powder
  • 1 tsp coriander
  • 2 tsp asafoetida

What’s a great animal-free meat substitute when there’s no tofu and no beans have been soaked? Dal! Moong dal can be cooked in 10m at a boil, so when the mood for a comfort-style meal hits too late to arrange a primary protein, these little orange beads can wink their collective eye. Or maybe not, because if they could wink then they would be coming from some kind of animal and I’m really trying here, guys.

Start the big deep-bottomed frying pan out on cold M with ghee, and when at full M (with the ghee having dissolved into tears at the hellfire below it) toss in the chunks of onion. Stir for just a moment, then add your thinly-sliced chunks of potato. Put in the garlic paste and stir until everything is coated. Add the almond milk, stir then sprinkle kale on top and cover. Let it come to a boil for about 5m, then return to add seasonings and grieve for that blisteringly gorgeous green on the kale that won’t last until chewing. Stir, then add the vegetable broth. Cover and let return to a boil on MH. Go take a load off.

It’s important to note that I cooked my moong dal beforehand, but they could probably be put in the big pan at this point. Oh well. I just added them after the potatoes were soft, and no flavor factors seemed tested. In fact, the ultimate judging of this dish was no test a-tall: 4 spoons.

Taters and Lentils and Spinach, Oh My!

In my pantry today:

  • 1 c dry lentils
  • 4 medium red potatoes in .25″ cubes
  • 1/2 large red onion
  • 2 c fresh spinach
  • 1 carrot
  • 1.5 tbsp vegetable ghee
  • 6 cloves garlic
  • 2 14.5 oz cans vegetable broth
  • 1 tsp asafoetida
  • 2 tsp yellow curry powder
  • 1 tsp turmeric
  • 1 tbsp cayenne pepper

Chop your onion into medium-smallish chunks and finely dice your garlic; add it to a large-n-deep saucepan that’s heating to M with a welcoming layer of melting ghee. Let that cook, stirring occasionally, for about 10m then add potato and toss to coat. After 5-8 more minutes, add your chunky slices of carrot and continue tossing for 2 or 3 more minutes. Add lentils (which you have soaked and drained) and vegetable broth, stir. Add spices, stir. Bring it all to a boil and let it continue to do so, covered, on M for 10M. Uncover and fold in spinach, then once everything can properly rejoice in moisture cover and reduce heat to L. Walk away for at least an hour, then after that it’s all up to you how thick and/or mushy your comfort level is.