- large onion
- Portabella mushrooms
- French lentils
- fresh rosemary
- ribs celery
- small or 1 large red potato
- carrots
- red wine
- fresh pumpkin or squash
- corn oil
- ginger root
- plain yogurt
- Garnish: dry mint leaves
I make this with organic canned kidney beans since I don’t have a pressure cooker yet, so I’m going to rewrite the recipe to reflect that, but if you have dried, you can certainly pre-cook them. Also, this is another recipe we sometimes double (the leftovers are great for days).
It was incredible cooked in a pumpkin (<a href="http://flickr.com/photos/chanale/297551026/">see photo</a>).
- large green pepper
- quinoa
My friends all LOVE this one
- coarsely Chopped spinach
- hot cooked cavatappi
- can cannellini beans or other white beans drained and rinsed
- shredded asiago cheese
Serve with Yogurt sauce (http://www.recipething.com/recipes/show/5818)
- eggs
- coarsely shredded potatoes
- frozen chopped spinach
- crumbled feta cheese
- Lemon
- Canola oil for frying
I make this with organic canned kidney beans since I don’t have a pressure cooker yet, so I’m going to rewrite the recipe to reflect that, but if you have dried, you can certainly pre-cook them. Also, this is another recipe we sometimes double (the leftovers are great for days).
It was incredible cooked in a pumpkin (<a href="http://flickr.com/photos/chanale/297551026/">see photo</a>).
- large green pepper
- quinoa