Hearty Vegan Lunch

October 28, 2011

Vegan Potato & Bean Stew:
Soak beans overnight.
Add:
2 cups of beans
7 cups of water
to a large sauté pan on high heat.
Bring to a boil, let cook for about a half hour.
Add:
3 coriander seeds
3 black peppercorns
1 tbsp cajun seasoning (blackening seasoning)
2 garlic cloves
2 green onions
2 tbsp cumin
1/2 tbsp chili flakes
1 carrot, sliced up (on the bias)
2 sliced joi choi
3 diced potatoes
Cook until beans are tender, season with salt and pepper to taste.

When Sky makes the beans he recognizes that they will take a while so he gets them going first. The amount of water he used is an estimate because as the beans cook, they absorb water, so you need to add more as you go. Don’t put in your carrots and potatoes until you know the beans have boiled for at least a half hour or they will take too long to cook and the veggies will turn to mush. As far as the veggies are concerned, feel free to throw in any you like or happen to have on hand (that’s what we did). The beans give you protein for rebuilding muscle tissue while the starches provide energy for the rest of the day. The veggies give you a healthy dose of vitamins and minerals.

See for yourself how eating foods with high nutritional content makes you feel! Suggestions are always welcome: modernpracticality@gmail.com

Now, back to the weed whipping.