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Curried Rice & Red Lentils

This vegan curried rice and red lentils dish can be considered either a very thick soup or a hearty, soupy rice. I didn’t know just how good it was going to be when I was preparing this meal (I had a craving for curry!), so I didn’t keep track of the exact ingredient amounts as I was making it. However, I’m reasonably sure that I accurately listed the ingredients and amounts here.

I added raisins and toasted pumpkin seeds to my bowl at the end. This would be off-the-charts good with some cubed, fried tofu on top! I love tofu!

CURRIED RICE & RED LENTILS

INGREDIENTS

2 carrots, chopped
~1/2 of a small onion, chopped
~2/3 of a yellow pepper, chopped
~1/3 of a very small cabbage, chopped
a little bit of cauliflower, chopped (I’d put more in if I had more!)
1 large garlic clove, minced

~5 cups water

~3/4 cup red lentils, rinsed
~3/4 cup short grain brown rice, rinsed
1 can (15 oz) organic garbanzo beans, rinsed
~3/4 cup freeze-dried peas, rehydrated with water in the 1/2 pint jar

~2 T coconut oil

~2 t Savory Spice brand Vindaloo seasoning blend**
1/2 t turmeric
1/2 t ground ginger
~5 t Instant VegeBase broth powder* (use 1 t powder per cup of water used)

Suggested toppings: organic raisins, toasted organic pumpkin seeds, toasted unsweetened fine shredded coconut, fried cubed tofu.

Spices used in this recipe

**Vindaloo contains turmeric, cinnamon, garlic, fenugreek, salt, brown mustard, coriander, cumin, ginger, cayenne, cardamom, black pepper, and cloves.

*Instant VegeBase contains non-GMO organic soy grits & soy flour, organic potato flour, pea powder, onion powder, expeller-pressed soy oil, sea salt, ground carrot, alfalfa, minced onion, turmeric, celery seed, parsley, spinach powder, kale powder, and white pepper.

Freeze-dried peas in a 1/2 pint jar

DIRECTIONS

  1. In a soup pot, heat the coconut oil over medium heat. Saute the vegetables (carrot, onion, yellow pepper, cabbage, and garlic) with the Vindaloo, turmeric, and ginger for several minutes.
  2. Add the ~5 cups of water and the broth powder to the pot, and turn up the heat to high.
  3. When the water starts to bubble, add the red lentils, rice, garbanzo beans, and peas (include soaking water).
  4. Lower the heat to a simmer and cover the pot with a lid.
  5. Simmer, covered for ~40 minutes.
  6. Remove pot from the heat, remove the lid, and let sit for about 15 minutes before serving.
  7. Serve in a bowl with any of the suggested toppings.

After Eric and I each had some lunch, I portioned the rest in mason jars: 3 pints and 1 half pint. I’m looking forward to the leftovers!

[Things got a little silly during prep…]

My cabbage patch kid – August 19, 2018

 

Asian Salad (NSNG)
**INGREDIENTS

1/4 cabbage, chopped (raw or blanched)
1 carrot, cut in thin discs
1/2 yellow or red pepper, sliced
wafer thin slices of onion, to taste

1 C garbanzo beans
1 “bundle” Saifun Bean Threads (boil for 1 minute, drain & chop)
4 rings canned pineapple, chopped (or use fresh pineapple)
1/4 C toasted pumpkin seeds

2 1/2 T plain rice vinegar (unsweetened)
2 T soy sauce or tamari
2 t ginger juice (The Ginger People)
2 t toasted sesame oil
1/4 t Sriracha
Sprinkle of Shichimi Togarashi (red pepper mix)

ASSEMBLY

Combine all ingredients in a large bowl and refrigerate for at least 30-60 minutes.  Serve cold.  Add more Sriracha, to taste.

**Obviously, this recipe can be modified in many ways. Try using steamed edamame or marinated tofu cubes instead of the garbanzo beans.  Or, add some green stuff like snap peas or broccoli.  Use almonds instead of pumpkin seeds.  Sprinkle on toasted sesame seeds.  The sky’s the limit!

(NSNG = No Sugar No Grains)

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

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