"Every time you make stuff with Cannellini beans I just wish there was more stuff with Cannellini beans," Sophia Solganik, age 13.
It's been a while since I have blogged a new recipe, and I do have to apologize for that. Time is my enemy and photographing the delicious Plant-strong food that I have been cooking up lately has been a real challenge. Today I just happen to be home caring for sick family members, so I pounced on the opportunity to make and photograph this dish that I have been conjuring up in my head for the past week.
It came out far better than even I expected it to, so I'm thrilled to share it with you after my long dry spell.
Lydia, please contact me at email@example.com to claim your delicious prize!
And now onto the new HGK recipe . . . Vegan and no-oil of course, full of nutrients and flavor.
Italian White Bean, Kale and Potato Stew (vegan, gluten free)
1 cup diced red or white onion
3 cloves garlic
2 28 ounce cans diced tomatoes (salt free if you prefer)
1/4-1/2 tsp red pepper flakes
5 cups medium dice red skinned potatoes (any boiling potato will do)
1 Tbsp dried oregano
1 Tbsp dried parsley
6-8 packed cups of kale, after it has been destemed and chopped
2 15 ounce cans Cannellini beans, drained and rinsed
salt (or not)
Place a large soup/stock pot over a medium high flame and pour some of the liquid from one of the cans of the diced tomatoes into the pot to cover the base of the pot. When the tomato liquid starts to bubble, add the onion and stir. Lower heat a little. Press garlic into pot. Add red pepper flakes (to taste). Continue to cook and stir, lowering heat as the time passes, for a total of about 10 minutes or until onions are soft.
Add the rest of the first can of diced tomatoes and the entire second can into the pot. Bring heat up to medium-high again so that tomatoes begin to simmer. Place diced potatoes, oregano and parsley into the pot and stir. Cover pot, lower heat to low and simmer for 20 minutes.
Place all of the kale into the pot and cover the pot again. Let kale steam and shrink for 3 minutes. Uncover pot and stir in kale. Add Cannellini beans and stir. Taste and season with salt (or not). If potatoes are not as soft as you desire, continue to let simmer until potatoes reach desired doneness.
On another note, I want to alert you to a major ingredient find and a recipe that just knocked my socks off. If you like Thai food, you will want to pay attention to this. The Fat Free Vegan website has a recipe for Massamum Curry. You will need to visit your local Asian market to get the actual "Masaman" curry paste. It's sold in little cans and it's totally worth the trip. To my curry, I added Oyster mushrooms, broccoli, roasted tofu, onions and potatoes, served it over brown rice, and it was outstanding. Seriously, like I was sitting in a Thai restaurant, only I was able to make this dish myself and control the ingredients--like using almond milk plus coconut extract instead of fatty coconut milk. Hope you give this one a try!