Green Tara Cookbook

Gourmet Vegetarian  & Wheat-Free Recipes

Introduction

Appetizers

Salads & Salad Dressings

Entrees & Grains      

Vegetables

Beans, Soups & Curries

French Green Lentils & Onion

White Beans - Carrots & Basil

Adzuki Gumbo

Anasazi Chili

Chakra-Warming Curry

Sweet potato Chipotle Soup

Potato Leek Soup

Dal

Thai Yum Soup (with Coconut milk)

Relishes, Sauces & Marinades

Breads

Desserts

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Turning Stones Ranch Home

Beans

The simple trick to fabuloso beans is to cook them thoroughly.  Beans should be soft and velvety, like butter inside a thin skin.  It takes at least 2 days to  properly prepare beans in such a way to make them more digestible and tasty.  Plan ahead.  Soak beans overnight.  Discard soaking water and rinse well a couple of times.  Transfer to a large pot or crock pot with 3 cups of water per one cup of beans.  Bring to a boil, then reduce heat to simmer.  Add 1” kombu seaweed per cup of beans.  Cook for 4-6 hours or even better, overnight.   DO NOT ADD SALT UNTIL THE VERY END.  After beans are thoroughly cooked, add salt and seasonings, and vegetables.

Lentils, garbanzos, and adzuki beans are often the most digestible.  Black beans, white beans, anasazi beans, fava beans, black-eyed peas, lima beans and split peas are some of the varieties we enjoy.  Below are just a few recipes.  Also check out falafel (chickpea patties) and other variation of ground bean patties in the entree section.

French Green Lentils & Onion

Add 2 onions, sliced, Salt & Pepper to cooked Green Lentils.  Simmer for 1 ½ - 2 hours.  The broth gives a “French Onion” background for the lentils.  Add cumin, & other seasonings to taste.  Zest and juice of one lemon really perks up the flavor.  Serve with a dollop of sour cream or yogurt.

White Beans with Carrot, Onion, & Basil

Add 4 carrots & 2 onions, sliced, Bay leaf, oregano, thyme, Salt & Pepper to cooked White Beans.  Simmer for additional 1 ½ - 2 hours.  Garnish with chopped basil or cilantro.

Adzuki Gumbo

Adzuki are a small, but hearty flavored bean, great in any soup.  This is a Cajun inspired dish. 

4 cloves garlic, chopped

1 Tbsp grated ginger

1 Serrano pepper, deseeded and finely chopped

1 med onion, chopped

3-4 celery stalks, chopped

1 Tbsp Coconut Oil

1 tsp sesame oil

2-3 cups cooked adzuki beans (with liquid)

2 cups diced tomatoes

2 cups okra, fresh or frozen

1 tsp filé Gumbo (sassafras leaves)

Sauté garlic, ginger, Serrano pepper, Cajun spice, cumin, onion, and celery in 1 Tbsp Coconut oil and 1 tsp sesame oil in a pot with a good lid.  Stir frequently until the onions are translucent.  Add cooked adzuki beans (with liquid), diced tomatoes, okra, salt & pepper.  Simmer 1-2 hours, until flavors combine.  Thicken with cornstarch dissolved in water if necessary.  Add filé Gumbo (sassafras leaves) just before serving.  Serve over rice.

Anasazi Chili

Anasazi beans have a creamy, buttery flavor and are wonderful in any favorite Chili recipe.  Add water to Soy Protein (TVP - textured vegetable protein) and set aside until water is absorbed.  Even better, make your own "ground beef" substitute by soaking chickpeas overnight and grinding in a blender (as in falafel recipe). 

Sauté garlic, Serrano pepper, cumin, chili chipotle powder, onion, and celery in 1 Tbsp Coconut oil and 1 tsp sesame oil in a large pot.  Add soy protein or ground chick peas, stirring frequently in oils until browned and well-coated with seasonings.  Add cooked anasazi beans, diced tomatoes, corn, carrots, or other vegetables and  simmer for 30 minutes.  Thicken with cornstarch if necessary.

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French Green Lentils & Onion