Ingredients (use vegan versions):

• 3 cups cooked Lima Beans
• 1.5 cups prepared vego chichen stock
• 1 onion chopped
• 1 clove garlic chopped
• fresh herbs of choice chopped
• salt and pepper to taste

Directions:

In medium saucepan fry oil in just a dash of cold pressed
oil, add garlic then lima beans. Continue until fragrant
then add stock, keep on medium heat until beans are soft.
Add seasonings, heat through for one minute. Put bean mix
through processor until the right consistency is reached.
It is important to add flavourings as this soup can be a bit
tasteless without them. Adjust the consistency by adding
water or more stock if needed.

I haven’t worked out the nutritional info, but if you use
just a small bit of oil it is quite good for you. If you
want to omit the oil try sauteing the onion in a little
stock.

Serves: 2

Preparation time: 20 min

Ingredients (use vegan versions):

• 1 cup red lentils ( masoor dal )
• 1 cup chopped cabbage
• 2 small or 1 medium tomato
• 1 hot green chilli pepper
• 1 teaspoon oil
• 1 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• some chopped cilantro for garnish
• salt and lime juice to taste

Directions:

Wash the lentils and set to cook with 2 cups water.
Heat the oil in a pan. Add the cumin seeds and stir till
they slightly darken in color. Add the chopped up hot pepper
and cabbage. Saute these two ingredients and when slightly
soft add the cooked and mashed lentils, turmeric powder,
chopped up tomato and salt.
Bring to a rolling boil and take off the heat. Add a squeeze of
fresh lime and sprinkle the cilantro on top.
Serve over hot rice.
This is really easy and delicious !
A more watery version will do nicely as lentil soup.

Serves: 4

Preparation time: approx 20 mins

Ingredients (use vegan versions):

• 1 small chopped onion
• 1 clove chopped garlic
• 1/2 teaspoon sage
• 1 & 1/2c mashed potatoes
• 1 teaspoon salt
• 1/2 cup chopped celery
• 1 cup wholemeal vegan breadcrumbs
• 2 cups cooked lentils
• 1/2 cup chopped walnuts

Directions:

Steam together until tender the onion, celery and garlic. Add all other ingredients and mix well.
Add water if too dry to form patties. Roll in vegan breadcrumbs or sesame seeds. To cook you may either
fry in non-stick pan with a small amount of olive oil or place on oiled baking tray, baking 30-40 minutes
at 150 degrees celsius, turning halfway through cooking.

Serves: 10-12 patties

Preparation time: 30 mins

Ingredients (use vegan versions):

• 1 can black beans, rinsed and drained
• 1/4 yellow onion, chopped
• 1 clove garlic, chopped
• 4 button mushrooms, sliced
• 1 tb yellow vegan mustard (prepared)
• olive oil
• chili powder
• cayenne pepper

Directions:

Heat some olive oil in a skillet (or use lemon juice for low fat), then add the garlic, onion, and mushrooms and saute until the onions are almost, but not quite translucent. Add chili powder and cayenne pepper to taste, and stir for about 30 seconds. Then add the mustard, and continue to stir for another 30 seconds. Add the rinsed, drained black beans, and let the whole mess simmer for a few minutes.

These beans are very good as a part of taco salad, burritos, etc. They’re also good just folded up in a heated corn tortilla.

Serves: 3

Preparation time: 15 min.

Ingredients (use vegan versions):

• 2 cups of navy beans (I use a 1# bag and put the extra in soup)
• 1 onion, sliced thin
• 1 tablespoon peanut oil
• 1/2 teaspoon salt
• 1/2 teaspoon dry vegan mustard
• 2 tablespoons dark molasses
• 1/2 of an 8 oz. bottle of barbeque sauce

Directions:

Soak the beans in cold water over night. Next day drain off, rinse and
simmer in fresh cold water until the skins begin to burst. Slice
2/3 of an onion into the bottom of a lidded bean crock if you have one
otherwise use a covered casserole.
Stuff the crock 1/2 full with simmered, drained beans.
Slice in the rest of the onion and finish filling the crock with beans.
Drizzle the peanut oil over the beans.

Mix salt, dry mustard and molasses in a cup of hot water and pour it
over the beans. Dilute 1/2 jar of barbeque sauce with an equal amount
of water and pour it into the crock until it covers the top beans.
Save the rest to add as the beans cook to keep them moist. Bake at 300
for 6 to 8 hours. As the beans bake, keep adding diluted barbeque
sauce so they stay covered until the last hour. Do not add liquids
during the last hour, but keep the beans covered. Use the left over
beans and their cooking juice as a base for soup.

I like this recipe because I can make it in advance and reheat it for
a special dinner. Even though the cooking time is long, the beans
don’t need attention often (once every 45 minutes or so). The crock
looks pretty on a table and can be used to store and reheat the beans
until they are finished.

Serves: 20

Preparation time: 8 hours