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A few years ago, I bought some Orca beans from the CSA in Wenatchee, WA. Then they just sat in my pantry…
Finally I decided to use them. When they cooked up, the water turned black and the beans turned brown! I found out that Orca beans are an heirloom variety from Mexico, rare in the U.S. (No wonder they remind me of pinto beans).
Purcell Mountain Farms’ website has a fascinating, long list of beans for purchase. There are some really interesting names on that list! Eye of the Goat Beans, Marrow Beans, Tongues of Fire Beans…these sound exactly like what a vegan witch would add to her cauldron of animal-free stew. Ah, the abundance! (Where do you get your protein?)
I didn’t make soup or stew. I decided to make up a triple batch of hummus using my Orca beans instead of garbanzo beans. Two cups dry beans yielded about 3 pints cooked.
To make 1 batch of hummus, puree:
1 pint cooked beans
Juice of 1 lemon
2 T tahini (sesame butter)
1 T olive oil
2 minced cloves garlic
1/2 t cumin
1/2 t coriander
1/4 t turmeric
1-2 T water (if needed to thin)
Portion and freeze in 1/2 to 1 cup canning jars.
Don’t let your freezer run out of hummus!
Without question, my all-time favorite childhood meal was my mom’s manicotti. It was one of my first meals: my mom pureed it and fed it to me when I was a baby. I grew up a typical omnivore. I loved cheese!
Unfortunately, the manicotti from my childhood features not much more than sauce and noodles with cheese (cottage), cheese (mozzarella) and more cheese (parmesan). It also has egg in it. Not vegan!
After I went vegan, I set out to veganize my mom’s manicotti. I think I did a pretty great job! This recipe is my own except please note that the Powdered Cheez Blend is not my recipe (I forgot where I got it from).
STEP 1:
Saute in 1-2 T OLIVE or COCONUT OIL:
4 chopped SHIITAKE MUSHROOMS
about 1/4 of an ONION, chopped
several cloves GARLIC, minced
about 1/3 of a bunch of SPINACH, chopped
4 SUN-DRIED TOMATOES, chopped (oil-packed or dried & re-hydrated)
2 T ITALIAN SEASONING blend
1 T DRIED PARSLEY
1/2 t FENNEL SEEDS
1/4 t CRUSHED RED PEPPER FLAKES
dash SALT
dash PEPPER
Remove from heat then add 1/2 T BALSAMIC VINEGAR and set aside.
STEP 2:
With a fork, crumble 1/2 a block (7 oz) of drained FIRM TOFU.
Heat 1/4 C of POWDERED CHEEZ BLEND (see recipe below) in 1/2 C water in a small saucepan until it thickens, then remove from the heat. Combine the tofu & this cheez sauce.
Set aside about 1/2 a package of DAIYA MOZZARELLA STYLE SHREDS.
STEP 3:
In a large bowl, combine the sauteed veggies, the tofu/cheez sauce blend, and the Daiya.
Stuff filling into 1 pkg MANICOTTI NOODLES and add stuffed noodles to a 9”x13” pan.
To ‘clean’ the bowl that had the filling mixture in it, add the sauce ingredients: 1-25.5 oz JAR SPAGHETTI SAUCE, 1-14.5 OZ CAN DICED TOMATOES, and 1/4 cup water. Add sauce over the noodles.
Bake covered at 400 degrees for 45 minutes, then 5-10 minutes uncovered. Wait 10 minutes before eating (that’s the hard part!)
POWDERED CHEEZ BLEND
Process the following in a food processor until finely ground:
3/4 C raw cashews or almonds
1/2 C rolled oats
1/4 C raw sunflower seeds
1 C nutritional yeast flakes
2 T arrowroot
2 t dry mustard
1-2 t garlic powder (I use the lesser amount of garlic & onion, and I use less salt, too)
1-2 t onion powder
2 t sea salt
1 t paprika or chili powder
Store in fridge for up to 2 months. To prepare sauce, whisk 1 part blend to 2 parts water or non-dairy milk in a saucepan, medium heat until it thickens, 2-3 minutes.
Freeheel Vegan 