Vegetables For A Long Life
--By Upasika Kuo Chin Imbiow
Beans are delicious, nutritious, filling, economical and high in protein. They make, when combined with a grain such as rice, a complete protein, the thing carnivores are always saying is lacking in the vegetarian diet. Here are some ideas on preparing different kinds of beans:
beans overnight, bring to boil, then simmer 1 hour. Add sauteed
vegetables, cook 1/2 hour more. Meanwhile mix flour and water and salt and
form small balls, drop into the soup, cook 1.2 hour more. Add soy sauce at
the end of cooking.
beans overnight, bring to boil, lower flame and cook about 1 hour. Saute
celery and carrots about 10 minutes, add to beans, add apple. transfer to
a bean pot or a casserole dish. Add the apple juice now if you like, just
about 1/2 a cup. Put in the oven, 400 degrees for about 25 minutes, then
lower to 225 degrees and bake for as long as possible, the longer the
better. Add soy sauce at the end.
Soak beans overnight with a piece of kombu seaweed (found at oriental and natural food stores). The seaweed makes the beans cook faster, and come out more tender, and also it is good for you. Bring beans, water, and seaweed (cut in small pieces) to boil, then cook on a low flame for about 2 hours. Strain the beans, saving the water. Brown about 1/2 cup whole wheat flour in 4 tablespoons sesame oil. Let cool, add the bean liquid, make it smooth, cook until it thickens (about 10 minutes), combine with beans. Bake in a casserole dish in a medium oven for about 1 hour.
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