Lima Bean Hummus, "Pizza" Cheese, & Questions about TEXAS!

First, thanks to all that entered my giveaway.  Look for a winner post tomorrow!

I had lots of lima beans from the farmer's market and found a recipe in the September 2010 issue of Vegetarian Times, for Lima Bean Hummus! (check their site for the current issue's recipes) It had a strong lime flavor, which I really liked, although it seemed rather dry without the oil (I left out the oil).  For some reason, chickpeas do better without oil than lima beans.  So next time, maybe I'll add in either some water or a little oil.

Then I made Gena's "Pizza" cheese.  It was a bit strange at first, but I really got into the flavor and texture. It was good on Mary's Crackers.

On to Texas.  If one were to make a trip to the following three places, what and where would you suggest going for good vegan food, good health food stores, and good local brewpubs/breweries??

Houston, TX
San Antonio, TX
Austin, TX

From my online research, I found the following possible places to eat:

Austin:

Casa de Luz
Beets Cafe
Borboleta Gourmet/The Talkhouse (closed?)
Aster's Ethiopian 
Mother's Cafe
Daily Juice Raw Food Cafe

Houston:

Field of Greens
Pat Greer's Kitchen (take out only)
Garden of Life Vegan Deli
Loving Hut (thanks, Noelle, for a great review)
Sunfired Foods (open?? closed??)

San Antonio:

Green Vegetarian Cuisine

If you have suggestions for these places, PLEASE do leave comments.......soon :)

Eat smart,
T.

Tempeh and potatoes

Sorry for such a late dinner post.  Just got back from having a Sam Adams Seasonal...mmmm....

So we had tempeh for dinner, with a side of vegetables, including potatoes, local corn, local lima beans, and onions.

I based this tempeh recipe on the one I found on the Swellvegan blog. If you scroll down, you'll find Balsamic Tempeh.  I couldn't find fresh kale or anything at my store, so I had to use canned greens.  I used spinach and mustard greens.  I'm sure it would have been so much better with fresh kale.  I love the stuff.  So sad that the store didn't have any.  I didn't serve it with rice.  Instead, I made a side dish of potatoes to go with it. Perhaps next time I'll make it exactly as the recipe says!

Tanya's Potato Corn dish:

1 small yellow onion, chopped
2-3 cooked small red potatoes, cubed
~1/2 cup cooked lima beans
2 ears of corn (1 white, 1 yellow)
4-5 stalks of asparagus,cut into 1 inch pieces
1 tbsp olive oil
cajun seasoning, salt, pepper, garlic


Cut the kernels off the corn cobs.  Put oil in pan.  Add corn kernels.  Cook until browned, stirring every minute or so.  Set aside.  Use same pan, add more oil if needed.  Add onions.  Cook until translucent.  Add potatoes and let brown a bit.  Add asparagus.  You may need to add a couple of tablespoons of water and cover to let the asparagus cook for a bit.  Add lima beans and corn.  Add seasonings to taste.  Cook a few minutes longer.

Enjoy!  I just kind of mixed all sorts of things......on the spot experiment.  I had to use the last 2 ears of corn from last week's farmer's market.  Also had to use the cooked lima beans I had from a day or 2 ago.  Again, I boiled a bunch of potatoes this morning, just to have on hand.  Still have some left.  Maybe I'll make my Potato Salad Oregano again!

Well, I think it's time to try one of those fancy chocolate truffles my friend  gave me for my birthday!

Until tomorrow....
Eat smart,
T.

Nothin' New

Sorry folks, nothing new here today.  Had work all day, came home and made my Lima Bean Chili.  And since I already posted about that, there was no point in talking about it again.  Although I did add some celery, okra, and yellow squash this time.  Oh, and I served it over whole wheat noodles instead of brown rice.

Thinking of something to do with the little white turnips we got at last week's market.  Maybe turnip slaw?? And maybe some sort of succotash with the leftover lima beans and fresh corn?  I wonder if I can just mix them together cold, rather than cooking it on the stove, since the lima beans are already cooked (I did that tonight). Hmmmmm.....any thoughts?

Well if you think of something, let me know!

I'm tired, so I'm going to tune out now.....thanks for reading.

Eat smart,
T.

Lima Bean Chili.....sort of....

And so we begin this portion of today's meals, by saying that I have absolutely no idea what to call this dish.  Somehow, stew didn't really entice me.  Chili?  Maybe, although it's not really spicy.  If you can come up with a name, please post!

First, I have to tell you that I had the best snack of raw corn on the cob this afternoon.  Yes, it got caught in my teeth...doesn't it always?  It was fresh from the farmer's market today.

And on to tonight's feast.  Well ok, it's not really a feast.  This is my "Lima Bean and Tomato Chili".

Recipe:


1-2 cups fresh lima beans (if you use pre-cooked ones, skip the boiling section)
1 or 2 green bell peppers, cut into smallish pieces
1 small or medium yellow onion, chopped coarsely
1 16-28 oz can of crushed tomatoes (or diced, but crushed is better)
1 TB extra virgin olive oil
fresh basil (I use purple basil and genovese, but you can use whatever you have)
freshly ground sea salt and black pepper
~1/2 cup water

Put lima beans in a pot.  Cover with water and bring to boil.  Boil for about 20 minutes or so.  Do NOT eat the raw lima beans.  I believe they are poisonous somehow. (I read that)

When lima beans are done, drain and set aside.  Put olive oil in a pan and heat.  Add onions and saute until just starting to burn (I love that smell).  Add the green peppers.  Saute for several minutes, but don't let them get soft!  The peppers must still be somewhat crunchy...it gives it a much better flavor.  Add salt and pepper to taste, as well as the fresh basil, torn apart.  You can add some crushed red pepper flakes and garlic if you want it a bit spicier.

Stir every couple of minutes. Add the lima beans. After about 10 minutes (although it depends on your stove...use your own judgement), add the crushed tomatoes.  I usually use about 1/2 to 3/4 of a 28 oz can.  Mix it up.  Let the tomatoes heat up.  If you want it a bit thicker, you can add some tomato paste.  If it's too thick, you can add a little water.  I usually do both! :)  Done!  Serve over brown rice, or whole wheat pasta, or whatever you feel like making.

Happy eating!

And so tonight's meal comes to a close, as does this post.  Remember, if you come up with a name for my meal, I'll be ever so thankful!

No idea what's on the agenda for tomorrow.  Well ok, I have LOTS of tomatoes, so I may end up doing the ol' roasting.  Bye for now!

Eat smart,
T.

T goes to the farmer's market(s)

Wow, what an exciting morning! Two farmer's markets and lots of good vegetables and fruit now in my kitchen.

This is what we picked up: zucchini, lima beans, pears (yes, THOSE pears), green satsumas, creole tomatoes, brown rice, green bell peppers, white button mushrooms, okra, patty pan squash, fresh corn and cucumbers.

I have no idea what to do with: patty pan squash

Previously, we've gotten okra at the market....I made a pretty good Bhindi Masala. However, if you've never tried, they're not bad raw with a little salt! (and perhaps not so slimy when you eat it raw)

I'm excited about the lima beans because last week I came up with a great lima bean and tomato "stew" that we ate over brown rice! So I'll be sharing that recipe with you soon. I was hoping for more shiitake mushrooms, but alas......just the white button type. And it sure will be nice to have fresh raw corn this afternoon as a snack! Right off the cob.

Now I must go drink my second cup of coffee and think about today's food!

If you have a good recipe for patty pan squash, do let me know. Also, if you know what the heck I'm supposed to do with green satsumas, do tell. Do I let them ripen? Are you supposed to eat them green?? Hmmm....

Happy fooding!

Eat smart,

T.