Thoughtful Foods

Ingredients

3 cups dry pinto beans
3 cups of TVP (textured vegetable protein) granules
2 ½ cups boiling water
2 large onions, minced
¼ cup water
6 cups vegetable broth
2 tablespoons chilli powder
4 cloves garlic, minced
1 tablespoon each of ground cumin, dried oregano and dried basil
Salt

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves 4

Ingredients

2 cups dried pinto or red kidney beans
1 large onion, finely chopped
2 cloves crushed garlic
3 tablespoons butter or oil
salt and pepper
1 bay leaf

Method

1. Cover beans with water and soak overnight.

2. Drain beans. Cover with fresh water and add half the onion, one clove of garlic and the bay leaf.

3. Cover, bring to the boil, turn down the heat and gently simmer (adding more boiling water as required).

4. When beans begin to wrinkle, add one tablespoon of the butter or oil. Continue cooking until beans are soft. Add salt and pepper to taste.

5. Cook for another 30 minutes but don’t add anymore water.

6. Heat the remaining oil/butter in heavy based frypan and sauté remaining onion and garlic lightly. Add the beans and mash into a heavy paste. Return to low heat and stir until any remaining liquid has evaporated.

Ingredients

810 gm can tomatoes
1 cup canned tomato puree
1 medium onion, chopped
1 clove garlic, crushed
1 cup chopped olives
810 gm can red kidney beans, drained
1 bay leaf
1/2 teaspoon veggie salt
1/2 teaspoon oregano
1/2 teaspoon basil
1 tablespoon chopped parsley

Method

1. Simmer all ingredients 20 minutes.

2. Cook and drain 2 cups eggless noodles.

3. Remove bay leaf from sauce and combine with noodles in a casserole dish.

4. Bake at 180°C for 20 minutes. Serves 6.

Ingredients

1 medium onion (finely chopped)
1-2 garlic cloves
4 cups (soaked) beans
2-3 teaspoons turmeric (ground)
1 teaspoon cumin (ground)
1 teaspoon coriander (ground)
1-2 teaspoons tomato paste
Chilli/paprika to taste
1-2 cans peeled tomatoes
1 cup stock/water
1-2 teaspoons arrowroot/cornflour
oil

Method

1. Fry onions and garlic until onions translucent.

2. Add everything else except arrowroot/corn flour.

3. Simmer until the desired amount of liquid remains.

4. Combine arrowroot/corn flour by mixing it with cold water until paste is achieved, adding some chilli mixture, stirring well then stirring the arrowroot/corn flour mixture well into chilli.

5. Leave on heat for a few minutes then serve.


Can be used for anything!

Ingredients

340g black-eyed beans, soaked overnight
2 cloves garlic, chopped
1 tablespoon vegan margarine (or extra oil)
1 1/2 teaspoons olive oil
255g spinach, roughly chopped
Salt
Pepper
1 tablespoons balsamic vinegar

Method

1. Rinse beans, cover with water, bring to boil.

2. Simmer for one hour or until tender. Drain.

3. Fry garlic in margarine and oil until golden.

4. Add beans and spinach. Fry until spinach has wilted (about one minute).

5. Season, add balsamic vinegar.

Ana’s bastardised version of Angie’s masterwork

Ingredients

Part 1:
1 cup of adzuki beans (TF)
1.5 or 2 cups of brown rice (TF)
a little bit of seaweed (TF)

Part 2:
Pumpkin (or sweet potato)
a green vegetable (anything from broccoli to bok choy)
any other vegetable you wish

Part 3:
a block of tofu (TF)
2 tablespoon of tahini (TF)
juice of 1 lemon
1/4 cup miso or olives (TF)

Note: (TF) means its available at the Thoughtful Foods Co-op

Dan Lyons

Ingredients

• 1 cup adzuki beans (soak overnight and discard the water)
• 2 cups chopped pumpkin
• 1 tablespoon sesame oil
• 1 stick celery
• 1 stick kombu seaweed (washed)
• Sea salt or tamari
• Miso

Method

1. Cover beans with water and add kombu. Bring to simmer. Don't add salt until beans are chewable (approx 20 minutes)
2. At the same time sauté pumpkin with oil and a pinch of salt.
3. Add the beans to the pumpkin and chop in the celery, add 1/2 cup of water, salt to taste and simmer over a low heat for a further 30 minutes.
   (Note: too much water may leave you with adzuki soup rather than stew.)
4. Add one good tablespoon miso mixed with a little hot water to make a thick creamy paste and add to taste
5. Enjoy a harty winter stew