Bean and Sesame Paté

Source: Ecological Cooking
Date tried: March 1, 2018
Yield: 1 cup
Time needed: about 10 minutes

Prior preparation needed
Soak and cook beans until tender

I found this hummus-like spread very appetizing. Great on toast!

Bean and Sesame Paté

Bean and Sesame Paté
1 cup cooked beans, drained (reserve cooking water)
1 Tbsp. tamari
1/4 cup tahini
bean cooking water as needed
1 Tbsp. minced parsley
1/2 Tbsp dried onion flakes
1 Tbsp chopped scallion
2 cloves garlic , pressed or 1/2 tsp. garlic powder

Grind beans in a food processor.
Mix in tamari and enough tahini to form a smooth, thick paste, adding bean cooking water if necessary to achieve desired consistency.
Add remaining ingredients to season.


Wilted Spinach Salad

Source: Ecological Cooking
Date tried: February 2, 2018
Yield: 4 servings
Time needed: about 15 minutes

Very quick to make and to be served immediately. I discovered this is a love it or hate it salad. The ingredient making a difference is the sesame oil. I love it, my daughter hates it. The other intriguing frill is that the dressing is heated, and poured on hot, slightly wilting the spinach—hence the name. Anyway, it gets a two-thumbs up from me for taste as well as ease of preparation.

Wilted Spinach Salad

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Black Bean Piquante Sauce

Source: Ecological Cooking
Date tried: January 13, 2018
Yield: 6 servings (about 1 1/2 quarts)
Time needed: 3 hours if beginning with dried beans

This makes a large quantity of sauce and I think 6 servings is an underestimate. The final simmering is best done in a slow cooker so, starting with dried beans and the necessary pre-soaking as well as the time to cook the beans, then 4 or more hours in the slow cooker, one needs to plan for a two-day project.

Out of that possibly only 20 minutes is active preparation.

The resulting sauce is quite pleasant though. I think I will find plenty of uses for it.

Black Bean Sauce on noodles and rice

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