ith a copy of this recipe: http://www.guardian.co.uk
(For the bean mix you can add to
f brioche, and the Black Bean Hummus on the other slice
Rinse bean sprouts. Place first 7 ingredients (mung beans - tomato) in crockpot and cook on low for 8-10 hours.
Add spinach and lemon juice and cook on high for 20-30 minutes.
add 9 Bean Salad Dressing Mix to the Bean Mix. (recipe for salad
Set tofu in a bowl that will fit in a steamer basket, wok or deep wide pan; cover tofu.
Place on a rack over about 1-inch of boiling water in pan.
Cover and steam until hot, about 10 minutes.
Serve warm tofu, topped with Black Bean Sauce or honey.
or 3 minutes.
Add chilli powder, ground coriander and ground
Toss all of the vegetables together with the cilantro.
Place all of the dressing ingredients except the chilli and garlic in your blender and pulse a few times until well combined.
Then stir in the garlic and chilli.
Pour the dressing over the salad and season to taste.
Garnish with sesame seeds or chopped raw nuts if desired. YUM!
For the bean salad, place the kidney beans
In a pan, boil the pork until tender; drain and dice.
Place in a large skillet or pan and add onions, mushrooms, salt, pepper, celery, bean sprouts and soy sauce.
Cover with water.
Bring to a boil, stirring often.
Add thickening made from melted butter and flour mixed together well.
Cook 2 minutes, then serve on top of cooked rice and top with chow mein noodles.
Serves 6.
sparagus, and add to the bean sprouts ginger, garlic, red capsicum
his recipe is simply a teaspoon full of the prepared sweet bean
Heat oil and stir fry prawns until they change colour.
Remove to a plate.
Add garlic, ginger, black bean paste and chilli, stir fry for 1-2 minutes.
Return prawns to wok with ketchup, vinegar and sugar, stir fry until hot.
Sprinkle with chives and serve with rice.
With a vegie peeler, slice the cucumber into ribbons discarding the seedy centre.
Bring the fish sauce, vinegar, brown sugar, turmeric, onion wedges and sliced chilli to the boil. Simmer a few minutes, then remove from the heat and toss through the cucumber ribbons. Allow to cool.
Add in the remaining herbs and veg and serve.
ome of the beef and bean mixture and roll up. Layer
Cook the noodles in boiling water for 5 minutes Add the cabbage and cook for 1 minute. Drain and set aside, keeping warm.
Heat the oil in a medium pan, add the onions and cook for 2 minutes Add garlic, chilli, ginger, soy, stock and black bean sauce.
Bring the pan to the boil and simmer for 3 minutes Add cashew nuts.
Spoon the noodles into bowls an ladle over the soup. Top with the toasted sesame seeds.
PROCESS
Grind coriander seeds and keep aside
Make a fine paste of red chilies and keep aside
Lightly fry the cauliflower florets and keep aside
Heat 2 tbsp oil and add red chilli paste and ginger
Add cumin powder and saute
Add coconut milk, lemon stalk, salt, cauliflower florets and fish and cook for 5 minutes
Add fish sauce, lemon juice and grind coriander
Add basil leaves and serve with Thai rice
Preheat oven to 350 degrees. Mix all of the ingredients for the crust together. The batter will be lumpy. Spread into a 9x9 casserole dish. In a large frying pan brown the ground beef and drain the fat out. Add the chopped onion and cook until clear. Add in the remaining bean mix ingredients and cook until hot. Spoon the bean mixture onto the batter. Cook in the oven for 30 minutes. In the last 15 minutes of cooking you can add shredded cheese to the top for added flavour. For a large 9x13 casserole just double the recipe.
In large pot, put pintos and a little salt.
In the meantime, have ground beef frying.
Add tomato paste to beans, rinsing cans. Chop onion and add to bean and tomato mixture.
Then add cooked and drained beef.
Mix 1 pack of chilli mix at a time in about 1/4 to 1/2 cup of water.
Add to other ingredients.
Let come to boil. Reduce temperature and simmer about 10 minutes.
Keep stirring.
aring knife, cut the vanilla bean in half lengthwise. Open up