Oh, Dearest Mother, Sweetest Virgin of Altagracia, our Patroness. You are our Advocate and to you we recommend our needs. You are our Teacher and like disciples we come to learn from the example of your holy life. You are our Mother, and like children, we come to offer you all of the love of our hearts. Receive, dearest Mother, our offerings and listen attentively to our supplications. Amen.



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JennGM
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Posted: Jan 13 2006 at 2:24pm | IP Logged Quote JennGM
cooking with beans! I'm being inspired by Lenten fasting questions thread. I started thumbing through some of my cookbooks, and I'd really like to introduce at least one meal a week with beans, maybe 2 meatless during Lent. I know Saving Dinner does that. I can't have dairy or eggs as substitute proteins, so I'm left with fish and beans.

Trouble is, every time I do try, I find it's not sufficient protein for me (even if I do the "complete" protein, like beans and rice). My blood sugar drops more quickly, like I had a high starch meal. And then the other problem of the high fiber.

Anyone else have these concerns and forged through successfully? Any suggestions? Encouragement...

In another thread Elizabeth mentions Laurel's Kitchen, and in other places many people have praised Molly Katzen. Anything different there than what I find in Brother Victor-Antoine's cookbooks?

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lilac hill
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Posted: Jan 13 2006 at 6:09pm | IP Logged Quote lilac hill
Like the spicing of Molly Katzen and the Moosewood cookbooks better than Laurel's Kitchen, but Laurel's is such a basic.
Love the Cook's Illustrated recipes for everything else so I will be checking out CI for some inspiration.

Is your entire family dairy free or can some of the family have dairy?
Maybe more beans less soup/stew would avoid the lack of protein issue.
I have found mashed pintos with a table full of sauces, veggies, cheese and sour cream is an easy, fun meal. Serve with chips or tortillas. Love black bean soup here too--cheese can help the bean fearers over the hump too.
Small white beans cooked until very tender with roasted garlic,olive oil mashed onto a baguette slice with roasted peppers and tomatoes. Rosemary is a great addition.YUM!

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Leonie
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Posted: Jan 13 2006 at 7:53pm | IP Logged Quote Leonie
I will always have a soft spot for Laurel's Kitchen - gave me many of my first bread and beans recipes and we still use some of them today.

I like the recipes because they are family friendly, if that is of any help.

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Elizabeth
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Posted: Jan 13 2006 at 8:25pm | IP Logged Quote Elizabeth
If you had to pick between Laurel's Kitchen and Mollie Katzen for bean recipes, I think I'd go with Vegetable Heaven. My attachment to Laurel's Kitchen is like Leonie's--very sentimental. Molie Katzen is a kitchen genius and her bean recipes make one forget all about meat. Vegetable Heaven has lots of menu pairing ideas. My favoirte is Firecracker Red Beans with Pineapple Pilaf.

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Elizabeth Foss is no longer a member of this forum. Discussions now reflect the current management & are not necessarily expressions of her book, *Real Learning*, her current work, or her philosophy. (posted by E. Foss, Jan 2011)
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Elizabeth
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Posted: Jan 13 2006 at 8:33pm | IP Logged Quote Elizabeth
lilac hill wrote:

Small white beans cooked until very tender with roasted garlic,olive oil mashed onto a baguette slice with roasted peppers and tomatoes. Rosemary is a great addition.YUM!


Deborah Madison has a great recipe for white bean soup with rosemary infused garlic oil in Vegetarian Cooking for Everyone--another great vegetarian classic...

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Elizabeth Foss is no longer a member of this forum. Discussions now reflect the current management & are not necessarily expressions of her book, *Real Learning*, her current work, or her philosophy. (posted by E. Foss, Jan 2011)
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