Confetti Kedgeree

Here's another great meatless (though not vegan) recipe from Nikki and David Goldbeck's American Wholefoods Cuisine.  This recipe is a great use for leftover beans but, if you need to, you can use canned beans in a pinch.  If you have leftover rice, you can have this dish made in a flash!

This is a very inexpensive meal, and good when your larder is getting low as it uses pantry staples.  On this occasion, I did use canned beans, which I drained and lightly rinsed.  I combined kidney beans and navy beans for contrast in color and taste.  You can use any beans you prefer -- pinto beans and black beans are also good choices.  It reheats well for leftovers, too.

Kedgeree

from Nikki & David Goldbeck’s 

American Wholefoods Cuisine

2 tablespoons oil

1/4 cup chopped scallion or onion

1 tablespoon curry powder

3 cups cooked brown rice

2 cups cooked beans, drained (or 2 cans if using canned beans)

1 tablespoon lemon juice

2 tablespoons chopped pimiento

Dash soy sauce

Salt (omit if rice and beans are salted)

2 hard-cooked eggs, separated

Heat oil in a 15-inch skillet or wok.  Saute scallion for 2-3 minutes to soften, add curry powder, and cook for 1 minute.

Add rice, beans, lemon juice, soy sauce and dash of salt if needed to pan and heat through, stirring to prevent sticking.

Chop and mix in the egg whites.  When hot, top with crumbled egg yolk, remove from heat, and serve.

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Meatless Monday Meal

Here is a great meal for a meatless Monday.  This bean and pasta bake recipe comes from Nikki & David Goldbeck's American Wholefoods Cuisine, published in 1983.  My sister-in-law gave me this cookbook, and I have used it for years.

This dish contains protein, carbohydrates, and vegetables.  All you need to add for a complete meal is a green salad. Note: The recipe calls for three cups of cooked black beans.  I have always used dried beans, but I suppose it would work with drained canned beans.  I expect the finished product would turn out a little mushier though.

Mexican Beans and Pasta Bake

from Nikki & David Goldbeck’s American Wholefoods Cuisine

1 tablespoon oil

1 medium onion, chopped

1 large clove garlic, chopped

1/4 teaspoon cayenne pepper (adjust amount to taste)

1 tablespoon chili powder

1 28-oz. can whole tomatoes, cored and rough chopped

1 teaspoon dried oregano

1/2 teaspoon dried cumin

1 cup uncooked elbow macaroni (can use whole wheat)

1 1/2 cup fresh or frozen corn kernels

3 cups cooked black beans (preferably from dried beans)

1/3 cup sliced olives

1 – 1 1/2 cups broken corn tacos or chips

1 cup shredded Monterey Jack cheese

Heat oil in 2-quart pot over medium heat and sauté onion and garlic for 3 minutes to soften.   Add cayenne and chili powder and cook briefly.  Add tomatoes, oregano, and cumin, and bring to a boil.

Add pasta and corn and simmer, uncovered, for 15 minutes until pasta is just tender.  Stir in beans and olives.

Preheat oven to 325 degrees F.

Transfer bean mixture to a 2-quart casserole dish.  Top with broken chips and cheese.  Bake for 10-15 minutes to melt cheese and heat through.  If casserole is assembled in advance and chilled, increase baking time to 20-25 minutes.

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