Sunday, January 22, 2012
1 lb dried beans, or 2 cans already cooked, I used tepary
2 16-oz cans tomatoes or 1 28 oz can
1 can tomato sauce*
few Tbsp tomato paste if you have some (I don't)
italian seasoning herbs
1 lb mushrooms
few cloves garlic
1-2 bunches of greens, like collards and/or kale
1 red bell pepper
1 green bell pepper
1 large carrot or 2 medium, cut into big pieces
1 cinnamon stick
1-2 Tbsp date syrup
*I actually don't buy tomato sauce because I use canned garden tomatoes that can't be beat. I blend a third can of tomatoes in the blender (with the carrot, below) to make my tomato sauce.
Soak the beans overnight if dried. Add the spices, cook for an hour, add the onions and garlic, cook for another hour, add the tomatoes and peppers and cinnamon stick, cook some more. You don't want to add the tomatoes too early because they slow the cooking of the beans. Steam the greens and carrot in a steamer or pressure cooker. Blend the carrot with some of the sauce and add it to the soup--it adds a nice flavor and thickening. Remove the cinnamon stick and add the date syrup at the end. It adds just a touch of sweetness. Since we don't get salt on our diet, the sweet is a nice touch.
I eat my nuts/seeds on my salad, but if you want some "parmesan cheese" for your "spaghetti," ground walnuts make a great substitute. You could mix in some nutritional yeast to the ground walnuts.