A couple people asked for recipes on Twitter –
Vegetarian Chick-Pea Cassoulet
5-8 cloves of garlic, crushed and minced
1 large onion, chopped
1-3 stalks of celery, chopped, depending on how much you like celery
lemon pepper, 1-2 tsps
Put all those things in a big, big skillet with a generous amount of olive oil. Fry on medium-high heat until the onions are translucent. If the garlic looks like it’s burning, turn the heat down.
1-2 cups of chick peas, aka garbanzo beans. Or, about a can of them. If you use the canned variety, drain them first.
1/2 cup of uncooked rice
1 1/2 cups of cold water, or the broth of your choosing. Because I am vegetarian and eating low-salt, I used water.
Stir it all together a bit, turn the heat down to medium, and put a lid on your skillet.
While that’s simmering, chop:
1 bell pepper, the color of your choosing
A handful of peapods
A bunch of fresh spinach
I made the pepper and peapods about the same size as the chick peas, if that makes sense? So that when I was eating it, they would feel the same in my mouth. Other people may not have this neurosis.
Periodically stir the simmering stuff. Add a little bit of water if the rice isn’t done yet and the water is gone. Add about a teaspoon of dried marjoram, and the same of dried basil. If you are using fresh basil, hold off on that.
When the rice is almost done, but still kinda chewy, add the peapods, bell pepper, and fresh basil if that’s your choice. Stir it together and put the lid back on.
When the rice is done, throw the spinach in. Stir it together for a moment, turn the heat off, and you’re done.
Vegetarian Red Beans and Rice — rectified for the errors I made with the beans
5-8 cloves of garlic, chopped
1 large onion, chopped fine
2-3 stalks of celery, chopped fine
1-2 tsps chili powder
2-3 tsps dried chipotle pepper powder
2 tsps black pepper
In a large pot, like a 3- or 4- quart, I guess, simmer those things in a light coating of oil. Not too much, just enough so they don’t stick and burn. When the onions are translucent add:
2 cans of red kidney beans, drained
1 cup uncooked rice
2 cups water or the broth of your choosing
4 TBSPs of butter or margerine. I used unsalted butter.
Stir that together, put a lid on it, let it cook. While that’s cooking, chop up a green bell pepper if you like. I didn’t have one, so it’s not in what I made. Stir the stuff in the pot periodically. Taste the liquid. If it’s not spicy enough, add some of the following, as you prefer — cayenne pepper, tabasco sauce, chili powder, chopped jalepenos — until it’s spicy enough. But you don’t want to drown out the chipotle pepper flavor, that’s what’s making it taste smoke-y.
When the rice is half done, throw in the green pepper. Add more water if there’s not enough. When the rice is done, you’re done.