French Beans Carrots Sweet Onion with Cashews

Here is a recipe I just came up with. I do love French Beans. If you can't get French Beans you can use Green Beans. I'm not such a fan of green beans though. They are just not as tender.


 French Beans Carrots Sweet Onions and Cashews

 Recipe By : Chef Shobhan
 Serving Size : 4 Preparation Time :0:20 Categories :
 Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
1 pound French beans or green beans -- blanched
2 large carrots -- shredded
1 sweet onion -- cut in half and sliced sideways
2 cloves garlic crushed
1/4 cup cashews
salt and pepper

 Cut off the ends of the beans first. You can either take both end off, or just the end where they came off the plant. Blanch the beans in a large pot of boiling water for 2 minutes (french beans) 4 mins (green beans) Place in cold water as soon as you remove them from the boiling water. This stops them from cooking more keeps them crunchy and nice and green. Set aside. In a large dry pan fry the cashews, until browned slightly on both sides, set aside.  Shred the carrots. Set aside. Cut onion into small slices. Melt the coconut oil and add the onions, fry for about 4 minutes then add the garlic. Add the carrots and cook for 3 - 5 minutes then add the blanched beans. Cook until everything is heated through. Add salt and pepper to taste.

 Description: "Crunchy and yummy"

 NOTES : Green Beans are very high in vitamin C, K and A. Green beans have a lot of phytonutrient and antioxidant value. Green beans contain a wide variety of carotenoids (including lutein, beta-carotene, violaxanthin, and neoxanthin) and flavonoids (including quercetin, kaemferol, catechins, epicatechins, and procyanidins) that have all been shown to have antioxidant properties.

Cabbage Daikon and Carrot Salad

Here is a wonderful crisp and crunchy recipe that is a nice change from a normal everyday lettuce salad. This goes well with everything or is also great on it's own. For those of you who don't have access to Daikon radish you can substitute with another type of radish which will most probably have to be sliced by hand rather than shredded, but it will still be lovely. Shredded Cabbage Daikon Carrot Salad Recipe By : Chef Shobhan Serving Size : 4 Preparation Time :0:07 minutes Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 medium yellow cabbage -- shredded 1/2 medium red cabbage -- shredded 1/2 daikon radish -- shredded 2 medium carrots -- shredded 1 handful chopped nuts of your choice (pumpkin or sunflower seeds don't need to be chopped) 1 medium cucumber -- sliced in 1/4's semi peeled Dressing 4 tablespoons fresh lemon juice 6 tablespoons olive oil 1 teaspoon brown rice miso 1 clove garlic (optional) -- minced Combine all the vegetables in a large salad bowl and mix.. Scatter nuts on top. blend all the ingredients in a blender or by hand. pour as much of the dressing as you want over the salad and serve with your choice of protein or on it's own. NOTES : Cabbage contains glutamine, an amino acid that may help reduce sugar cravings and promotes the maintenance of a healthy digestive tract. It is very rich in iodine, vitamin C and sulphur.

Kidney Bean Patties with Yogurt Tahini Dressing

Here is a delicious bean dish for you all to try. I really enjoyed this one. I have to admit that the yogurt tahini dressing is not my recipe, I got it from the book Mighty Spice by John Gregory Smith (which I highly recommend). But the bean cake recipe is my original one.


* Exported from MasterCook *

Kidney Bean Burgers with Tahini Yogurt Dressing



Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup kidney beans -- soaked overnigh
1 onion -- chopped
1 small red bell pepper -- chopped fine
1 egg -- beaten
2 cloves garlic -- minced
1 teaspoon oregano
1 teaspoon paprika
2 tablespoons tomato paste
3 tablespoons vegetable oil (your choice)
1 teaspoon salt
1 cup yogurt
3 tablespoons tahini
1/2 lemon juiced

Drain and rinse the kidney beans well. Cook in a pressure cooked using instructions. Or cook till beans are tender on stove top (about an hour or so)


Drain the beans once cooked and put in the food processor and rough chop.

Saute the onion garlic and red pepper till soft.

Place the beans in a large bowl and add the onion mixture. Mix well and add the egg. Mix well again. Add the spices and tomato paste and mix well.

Heat the oil in a large frying pan. Make small patties out of the bean mixture with your hands and place in the frying pan for about 4 - 6 minutes on each side, or until they are browned.

add extra oil when needed. While they are frying place the yogurt, tahini and lemon juice in the food processor and blend until smooth and well mixed.

When the bean patties are all cooked, serve with the yogurt tahini dressing and a nice green salad, or salad of your choice.

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NOTES : Kidney beans are extremely high in molybdenum, which help your body detoxifiy sulfites. They are also a great source of protein and fiber.

Mung Dal

Here is a lovely bean dish for you all to try. I love this recipe and it is very nourishing and delicious.

Mung Dal

Recipe By : Chef Shobhan
Serving Size :8 Preparation Time :0:10


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups mung beans -- soaked overnight
1 tablespoon cocnut oil or another type you like
1 jalapeno pepper -- chopped
1 clove garlic -- minced
1 large onion -- chopped
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon turmeric

Place a prssure cooker on the heat and heat for 30 seconds and then put in the oil. Once melted add the onion garlic and jalapeno pepper. Saute for about 4 minutes and then add the beans. Make sure you drain and rinse the beans thoroughly before you put them in the pan.

Cover the bean with water. Make sure the water is about 1/2 to 1 inch above the beans.

Turn on to a high heat and place the lid on your pressure cooker.

Bring to boil. Once the top of the pressure cooker is rocking turn the heat down to medium and time for 5 minutes. Then turn off and wait until the pressure button on the cooker has gone down. Then you can open the cooker. Add salt to your taste and serve either as a soup or with brown rice. Its also really nice with lightly sauted collard greens.

Mung beans are very high in protein.

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Asparagus Soup

I know I haven't posted in a while and I do apologize for not posting. Here is a great recipe for a lovely soup.



* Exported from MasterCook *

Asparagus Tarragon Soup

Recipe By :Chef Shobhan
Serving Size : 4 Preparation Time :0:05
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large onion -- chopped
2 cloves garlic -- minced
1 bunch asparagus -- chopped in 3
6 cups veggie stock
1 can coconut milk
3 tablespoons fresh tarragon -- minced
1 tablespoon coconut oil
salt and pepper to taste

Melt the coconut oil in a large pan. Add the onion and garlic. Stir and cook for about 5 minutes.

Add the asparagus. Cook for 2 minutes.

Add the stock and the coconut milk. Bring to the boil and reduce heat, simmer for 5 minutes.

Place the soup in a high speed blender and blend until smooth and creamy,

Add the salt and pepper to your taste and then garnish with the chopped tarragon and serve.

Description:
"Creamy and delicious packed with nutritients"
Start to Finish Time:
"0:15"



NOTES : This is a highly nutritious soup, which is great for breakfast, lunch or dinner.
Asparagus is great for people with liver or kidney problems as it helps to eliminate toxins. It also has high amounts of carotene, vitamin C and selenium, These are all great for everyone and also espcially good for cancer treatment.

Kale with Carrots and Shiitakes

Here is a delicious kale dish. Eat it with a high quality protein dish.
It's my favorite veggie dish right now.



Kale with Julienned Carrots and Shiitake Mushrooms

Recipe By : Chef Shobhan
Serving Size : 4 Preparation Time :0:15
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon unrefined coconut oil
2 bunches dinosaur kale -- stemmed and chopped
6 large carrots -- peeled and julienned
6 medium shiitake mushrooms -- sliced thinly

Melt the coconut oil in a warmed pan.

Once you have peeled and julienned the carrots add them to the pan with the shiitake mushrooms. Cover and cook while you wash and chop the kale.
Add the kale to the pan and add a little salt and pepper. Stir and cover for about 3 minutes.

Serve with a protein dish.

Description:
"Nourishing and comforting"
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NOTES : Kale has more absorbable calcium than dairy products.

My take on Moussaka

I have been eating dairy and eggs again after about six months of being totally vegan and mostly raw. I would say about 80% raw and 20% cooked. Well now I'm just vegetarian and it seems to be working well for me.
I would love to hear feedback from some of you regarding these recipes and if you've tried any of them and which ones worked for you and which didn't.
Anyway, here is my Veggie Moussaka.



Shobhan's Vegetarian Moussaka

Recipe By : Shobhan
Serving Size : 8 Preparation Time :0:45
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds tomatoes -- chopped skined and seeded
2 large onion -- chopped
1 teaspoon cumin
1/2 teaspoon cinammon
3 lge eggplant -- sliced and browned on either side
3/4 pound green beans -- sliced and blanched
1/2 cauliflower -- chopped finely
1 pound mushrooms -- chopped
4 ounces cheese Gruyere or Monterey Jack -- grated
1/4 cup spelt flour
4 ounces butter
milk

Set the oven to 375 degrees. Fry 1 onion for 5 minutes then add the tomatoes, cook for about 30 mins - make sure some of the liquid has dried up. Add the cinammon and cumin. Then set aside. While this is cooking in another pan you can brown the eggplant and blanch the green beans. Set everything aside.

In another pan saute the onion cook for 3 minutes and add the mushrooms, cook for about 5 minutes or until most of the liquid evaporates from the mushrooms. Then add the cauliflower and cook for another 3 - 5 minutes. Then add this mixture to the tomato and onion mixture and add in the green beans.

In a large glass baking dish place slices of eggplant on the bottom and then a layer of the vegetales - use all the veggie mixture., then add another layer of eggplant. Now you have to make the sauce.

Melt the butter in a small pan and add the flour. Mix well and turn off heat for a few moments. Then whisk in about 2 cups of milk Turn the heat back onto medium and stir constantly until it thickens. Add 1oz of the grated cheese and mix into the sauce. If using unsalted butter you may want to use a little salt. Allow the sauce to thicken and boil for about 20 seconds. Once it thickens and boils you can pour it over the last layer of eggplant. Then add the rest of the grated cheese and place in the oven for 45 minutes and then remove from the oven and place under the grill or 2 minutes to brown. Serve with a green salad.

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