Download Vegan Beans from Around the World: 100 Adventurous Recipes by Kelsey Kinser PDF

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By Kelsey Kinser


Hearty, protein-rich and scrumptious, beans are definitely the right base for numerous delectable dishes. Bringing all of them jointly in one quantity, Vegan Beans from round the World covers each flavor sensation, including:
• Boston Baked Beans
• Southwestern Chili
• Mexican Refried Beans
• Cuban Black Beans
• Colombian purple Beans
• African Curried Black-Eyed Pea & Coconut Soup
• Greek Lentil Salad
• Tuscan White Bean Soup
• Dutch break up Pea Soup
• South Indian Dal Tadka
• Korean Mung Bean Salad
• eastern purple Bean Ice Cream

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Extra resources for Vegan Beans from Around the World: 100 Adventurous Recipes for the Most Delicious, Nutritious, and Flavorful Bean Dishes Ever

Example text

37 Chickpea Chips Trying to avoid corn but still want tortilla-style chips? Want to slip a little more protein into your snacking? Try these chips then. Chickpea flour is commonly found in health food stores or in Indian markets under the name gram flour. Serves 2 to 4 1 cup chickpea flour 1/2 teaspoon kosher salt pinch fresh ground black pepper 1-1/4 cups water 2 tablespoons olive oil Preheat the oven to 350°F. Combine the chickpea flour with the salt and pepper. Whisk in the water and then the oil.

Serves 6 1 pound dried black beans, soaked overnight, then drained and rinsed 1 red bell pepper, chopped 1/4 cup olive oil plus 2 tablespoons olive oil, separated 1 large onion, diced 1 green bell pepper, chopped fine 5 cloves garlic, minced 1 teaspoon sugar 2 bay leaves 1 teaspoon ground cumin 4 teaspoons salt 1/2 teaspoon fresh ground black pepper 1/4 teaspoon dried oregano 2 tablespoons apple cider vinegar 2 tablespoons wine Place the beans and red bell pepper in a large pot and cover with water by 1 inch.

Serves 4 to 6 2 tablespoons olive oil 2 cups onion, chopped 8 ounces spicy seitan 2 tablespoons chopped garlic 2 bay leaves 1/8 teaspoon cayenne pepper 1 teaspoon liquid smoke 3/4 teaspoon salt 1/8 teaspoon freshly ground pepper 1 pound black beans hot sauce cooked rice sautéed greens (collard, chard, or kale) orange slices In a large pot on medium-high heat, heat the olive oil. Sauté the onions and seitan until browned, about 7 minutes, making sure to stir occasionally. Add the garlic and sauté for another minute.

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