Re: Joining the No-Meat Bandwagon....
If you can get Goya brand canned beans where you live, try their "Black Bean Soup". It's very thick and I never use it as soup, I heat it up, ass a teasp. of chili powder, a teasp of olive oil, and a dash of cooking sherry, and serve over rice. I can't find it here but I ordered a case online.
Another pre-packaged brand I like is Near East. They make a lentil pilaf that's to die for.
Here's a simple recipe for Lentil Spread, good protein, and yummy on toast or crackers:
1 cup lentils
1/2 teasp. dried thyme
1 Tbsp. balsamic vinegar
1/4 teasp. freshly ground black pepper
1 small yellow onion, minced
Cook lentils in water to cover until soft, about 20 minutes. Drain, reserve cooking liquid. Immediately transfer cooked lentils to food processor or blender. Add thyme, vinegar & pepper. Process into a smooth paste, adding cooking liquid a little at a time if needed - you don't want to make it watery, but smooth and spreadable.
Transfer to bowl, add onion, mix well.
If you can get Goya brand canned beans where you live, try their "Black Bean Soup". It's very thick and I never use it as soup, I heat it up, ass a teasp. of chili powder, a teasp of olive oil, and a dash of cooking sherry, and serve over rice. I can't find it here but I ordered a case online.
Another pre-packaged brand I like is Near East. They make a lentil pilaf that's to die for.
Here's a simple recipe for Lentil Spread, good protein, and yummy on toast or crackers:
1 cup lentils
1/2 teasp. dried thyme
1 Tbsp. balsamic vinegar
1/4 teasp. freshly ground black pepper
1 small yellow onion, minced
Cook lentils in water to cover until soft, about 20 minutes. Drain, reserve cooking liquid. Immediately transfer cooked lentils to food processor or blender. Add thyme, vinegar & pepper. Process into a smooth paste, adding cooking liquid a little at a time if needed - you don't want to make it watery, but smooth and spreadable.
Transfer to bowl, add onion, mix well.
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