2 cans fava beans (the small ones)
1 small onion, diced
2 garlic cloves, minced
1 medium tomato, diced
1 TBL olive oil
1 cup water
3 TBL lemon juice
2 TBL parsley
1/2 tsp cumin
1 tsp cayenne
Saute onion and garlic for 2 minutes, until garlic is fragrant. Add fava beans, tomatoes, water, and spices. Bring to a boil, then lower heat to simmer. Cook until the mixture is thick and the beans can be easily mashed with the back of a spoon. Stir in lemon juice and extra parsley, serve hot.
Don’t forget your veggies.
Salad with swiss chard, tomatoes, homemade baked tofu, pickled peppers, cucumbers, and vegan tzatki.
1. Fresh Fava Bean Salad with mushrooms, tomatoes, avocado, red bell pepper, green onions and basil.
2. Grape tomatoes and sliced avocado with salt, pepper and garlic.
3. Cucumber gazpacho (recipe below)
4. Five-layer Mexican dip with cilantro black bean dip, vegan cheeze, jalapenos, diced tomatoes and whipped avocado.
1 tsp cumin
salt and pepper to taste
1/2 yellow bell pepper (any color), chopped
1/2 cup red onion, chopped
2-3 cloves garlic
1/4 chopped cup fresh cilantro
1-2 serrano pepper or jalapeno
2 tablespoons lemon juice
Purée cucumbers in a food processor. Continue to purée, add tomatillos next, then other ingredients. Add salt and pepper to taste. Chill overnight.