Farmer Bean Soup
1 & 1/2 cups dried red kidney beans 2 carrots, peeled and cut into quarters 1 medium yellow onion, peeled and quartered 1 celery stalks, quartered 6 scallions, green tops only, cut into quarters 1 large sprig rosemary, needles only 3 TBSP extra virgin olive oil 8 cups broth (veggie or chicken) 1/2 tsp pure salt freshly ground black pepper to taste 1 thinly sliced onion for garnish (optional) a few dashes of your favorite hot sauce or worcester sauce (optional) lime wedges for serving (optional) Soak the beans overnight in cold water. Rinse and drain the beans. Put the beans in a soup...
Read MoreSmokey Tempeh Chili
2 TBSP coconut oil, butter, or ghee 2 stalks celery, chopped 1/2 large onion, finely chopped 2 cloves garlic, finely chopped 8 oz soy tempeh, chopped well (1 package) 1 TBSP chili powder 1 red bell pepper, diced 1 13 oz can peeled, ground or crushed tomatoes 1 bay leaf 2 tsps natural sugar (or 4 drops liquid stevia) 2 TBSP brown rice vinegar 2 TBSP tomato paste 1 tsp pure salt 1 can (14 & 1/2 oz) chili beans (pinto, kidney, black, or a combination) 1/4 tsp liquid smoke Crumble or chop the tempeh. In a large, heavy based saucepan, heat the oil and on low and saute the celery, onions and...
Read MoreRed Wine, Red Bean & Portobello Ragout
2 TBSP coconut oil, butter, or ghee 1 cup diced red onion 4 garlic cloves, thinly sliced 7 fresh sage leaves, chopped 2 large portobello mushrooms, washed, stems removed, caps sliced 1 tsp paprika 1/4 tsp cayenne pepper (or more!) 1/2 cup dry red wine 1 (14 oz) can whole peeled tomatoes w/ their juice, chopped 1 (15 oz) can kidney beans (or pintos, or adzukis) 2 tsps tamari/soy sauce 1/4 cup gruyere cheese for garnish (optional) 2 TBSP chopped fresh parsley for garnish (optional) In a large saute pan over medium heat, warm the oil or butter until hot, but not smoking. Add the onion, garlic,...
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