Cooking for Luv: Vegetarian Cooking Lessons & Personal Chef Services in West LA
38
archive,tag,tag-beans,tag-38,ajax_fade,page_not_loaded,,qode-theme-ver-7.9,wpb-js-composer js-comp-ver-4.2.3,vc_responsive

beans Tag

peruano bean chili

26 Jan Vegan Peruano Bean Chili

Posted at 21:21h in Main Course, Recipes, Vegan Recipes, Vegetarian Recipes 0 Comments

’m a sucker for stews, especially when it’s cold and dreary outside. So when I found these little tiny adorable heirloom beans from the market and the farmer said he had just made some awesome refried beans with them, I was rreminded I hadn’t made chili in a hot minute and this recipe was born! I love cooking the beans directly in the chili so they soak up all the flavor goodness, but you can also sub the dried beans with drained and rinsed cooked canned beans, just use less water and cut the cook time to 30 minutes after you add them. You also don’t have to use Peruano (believe me, I’d never seen them before that day!) -use any dried bean variety your heart desires...

Read More

28 Sep Vegetarian Franks and Beans and Greens

Posted at 14:51h in Main Course, Recipes, Sauces, Sides, Vegan Recipes, Vegetarian Recipes 0 Comments

My meatless monday creations usually are born from a combo of cravings and whatever the hell I have sitting in my fridge and pantry. This dish is a perfect example of those two coming together in a pretty perfect way, when all I wanted was beans and bbq and I just happened to have every single ingredient sitting around in my kitchen. Smoky, sweet, spicy, and hearty this one pot meal is fabulous to eat on its own or serve alongside a BBQ spread.    [yumprint-recipe id='87']...

Read More

22 Jul Long Bean & Eggplant Coconut Curry

Posted at 23:45h in Main Course, Recipes, Vegan Recipes, Vegetarian Recipes 0 Comments

Long Bean & Eggplant Coconut Curry Yield: 2 Servings Time: 20 Minutes I have always been obsessed with the Szechwan green beans at Chinese Restaurants. In the pre-online-recipe days, I tried and failed to re-create the dish but never got it quite right. The ah-ha moment finally came when I discovered two things. One, that at the restaurants I was not eating garden variety green beans but actually Long Beans, a type bean that is grown on a climbing vine (instead of on a plant like regular green beans), has more of the flavor and texture of a green bean-asparagus mix, and are usually 1 – 1.5 feet in length (which is why they are also known as Yardlong Beans.) Two, that using the technique of dry frying (where you deep fry the beans without any coating or batter and the high heat sucks out a ton of the interior moisture and breaks...

Read More

13 May Roasted Brussels Bowl with Crispy White Beans, Brown Rice, and Lemon Sage Garlic Broth

Posted at 22:23h in Main Course, Recipes, Vegan Recipes, Vegetarian Recipes 0 Comments

Roasted Brussels Bowl with Crispy White Beans, Brown Rice, and Lemon Sage Garlic Broth Yield: Serves 2 Cooking Time: 30 Minutes I inherited my hatred of Brussels from my dad, whose British mother believed veggies should be boiled and mushy- because of this I have stayed away for most of my life.  But, after trying a bunch of preparations over the past few years, from raw to fried, I have started to think these little sprouts and I may have a future together. My favorite for a while has been raw shredded Brussels salads, but I never truly got on board with roasted Brussels until recently when I had crispy roasted Brussels in a simple dashi broth at Superba Snackbar in Venice. The pairing of a flavorful both with the crispy sprouts was magical, and since then I have been experimenting with different broths to pair with my Brussels. This one is my...

Read More
Cooking for Luv - Papas Tacos, Cumin Roasted Carrots, and Beer Braised Black Beans

21 Feb Papas Tacos with Mole, Roasted Cumin Carrots, & Beer Braised Black Beans for Two

Posted at 21:52h in Main Course, Recipes, Sides, Vegan Recipes, Vegetarian Recipes 0 Comments

An elegant and lighter take on a Mexican spread, this vegetarian meal is perfect when you're craving something south of the border without all the grease. And although it looks fancy, it is quite simple and can be made in under an hour.  I like to use Sprouted Corn Tortillas to add some extra nutrition to the meal, but any variety works. You can easily make this Vegan by leaving out the cheese and substituting Earth Balance or EVOO for the butter. Enjoy! xo- Stephanie Menu Main: Papas Tacos with Mole, Avocado, and Quick Pickled Onions Sides: Roasted Tri-Color Carrots with Cumin Seeds and Beer Braised Black Beans with Cilantro and Garlic   Roasted Tri-Color Carrots with Cumin Seeds Yield: Serves 2 Time: 25 Minutes   Ingredients 1 Bunch of Tri-Colored Carrots, quartered lengthwise then cut in half 1 Tablespoon of Cumin Seeds ¼ Red Onion, Sliced into ¼ inch strips 2 Tablespoons of EVOO 1 Tablespoon of Morton’s Kosher Salt   Directions Preheat Oven to 425 Toss all ingredients...

Read More