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Vegetable Protein (Legumes)

Vegan “Turkey” Roast

Here it is, the time of year when I start thinking of something vegetarian for Christmas. This year I am following up on last years’ Vegetarian Sausage with a vegetarian “turkey” roast, also based on gluten flour and legumes. (Or it’s a “chicken” roast, if you want to think of it that way.) I’m planning to use this mixture to …

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Beans & Sausage with Peppers & Onions

This is not chili! No, really; it isn’t. Yes, it is full of beans and meat and peppers but it is still not chili.  However, like chili, it is excellent piled on buttered toast. You can use whatever kind of sausage you like for this, although I suggest something with garlic and without sweetness, so not honey-garlic, for instance. But …

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Turkish Eggplant & Potato Kofte

These were yummy! And a rather different take on the theme of Turkish patties. They make a good appetizer or vegetarian main course. Serve them with rice and salad. If you had leftovers, I think they would make a different and interesting sandwich filling. Not that we had leftovers.  In addition to being vegetarian, these are gluten-free. 4 servings1 hour …

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Black Bean, Corn, & Tomatillo Soup

Things seem to be taking a turn towards the Mexican around here at the moment; I guess you can thank those Poblano peppers. Tomatillos too. Mr. Ferdzy always wants to grow some and I have so few ideas of what to do with them. However, here’s one, and it went over very well. Gotta admit I just used a can …

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Fried Cauliflower with Mushroom & Onion Sauce

I am not quite sure this lived up to the vision I had of it, but it was eaten with considerable enthusiasm, so, okay? The cauliflower is a slightly more robust (and possible gluten-free) version of this Mexican Cauliflower, and I wanted a vegetarian sauce for it that wasn’t based on cream or tomatoes; always a challenge. We had just …

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Black Bean, Corn, & Tomato Salad with Avocado

This delicious summery salad is adapted from one by the California Avocado marketing board, but apart from the avocado and the lime juice, it contains mostly things that are local to here right now. If you want to cook the beans from scratch, I always think 2/3 to 3/4 of a cup of dry beans are the equivalent of a …

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White Bean & Asparagus Salad

I thought this was going to be a fancier salad, but as I was making it I kept thinking, “But it doesn’t really need that”, and I left it out, and lo, it didn’t really need it.  Simple is good especially when it is the freshest and best-tasting simple things. I used some nice big fat Deseronto Potato beans for …

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Barbunya Zeytinyagli

As soon as I started looking for Turkish recipes on line, this one came up again and again and again. Funny, we didn’t see it when we were there! I guess it’s considered “home cooking” and not restaurant fare. Most of the recipes were quite similar but some called for this, and some called for that. I looked at a …

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Baked Beans with Garlic, Lemon & Rosemary

Wow, I was really pleased with how these turned out! It is so hard to come up with something different to do with beans. I am happy to eat the old standards, but we eat enough beans that new ideas are always welcome. In retrospect, I put too much of the cooking liquid in with them, and they ended up …

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Carroty Nut & Seed Loaf

4 to 6 servings1 hour 45 minutes – 45 minutes prep time Prepare the Vegetables:1 medium onion3 or 4 cloves of garlic4 cups grated carrots100 grams (1/4 pound) button mushrooms2 tablespoons mild vegetable oil 2 tablespoons soy sauce1 teaspoon savory, thyme, or oregano Peel and chop the onion. Peel and mince the garlic. Peel and grate the carrots. Clean, trim, …

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