Day: May 4, 2021

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Gilroy Garlic Beans

Recipe By: Gregg

Ingredients:

  • 3 cups of dry legumes
  • 1/2 tsp dry parsley
  • 1/2 tsp oregano
  • 1/2 tsp rosemary
  • 1/2 tsp thyme
  • 1/2 tsp smoked paprika
  • 1/2 tsp Tony Chachere’s creole seasoning or chili powder
  • 1/2 tsp Trader Joe’s umami mushroom seasoning (optional) or any mushrooms you like
  • 1 1/2 tbsp. Gilroy Garlic Balsamic

Directions:

  1. I start out with the 3 cups of dry legumes. I have used both yellow & green split peas as well as green or brown lentils. I rinse & soak them for a few hours but if you want to use another larger bean like a pinto or navy, I would suggest soaking overnight. I think it makes the beans much more tender. I put the legumes in my instant pot & cover with about 2″ of water that I have heated up in my electric skillet just to get it going faster but feel free to use cold water; you will just wait a longer time for it to come to pressure.
  2. To the beans & water I will add all the remaining ingredients except the balsamic. Put the lid on & set to Sealing & give 35 min. When it is done, let it slow release or you will have bean juice floating around your kitchen.
  3. When you open the lid, add 1-1/2 tablespoons of the Gilroy Garlic balsamic & serve.

Notes:

This is a whole food plant based no oil or fat recipe for beans, either as a soup if you add more liquid or as a creamy/chunky side dish.. I use an instant pot for convenience but you certainly could use a slow cooker or a stove top method. any & all are wonderful. This is how I make it & it is flavorful without being overly spicy. Of course you can add more or less of any flavors as you like.

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Farro Vegetable Stuffed Peppers

Recipe By: Thomas and Ethel
Featured on Tuesdays with Thomas 5/4/21

Ingredients:

  • 1 med Onion, chopped
  • 1 med Orange Pepper, chopped
  • 1 med Zucchini, chopped
  • 1 med Yellow Squash, chopped
  • ½ lb Mushrooms, chopped-any variety you like
  • 2 med Red Peppers, cut in half (for stuffing)
  • 1 tsp Onion Granules
  • 1 tsp Persian Lime Pepper from Nick at localspicery.com
  • 1 tbsp Gilroy Garlic Balsamic
  • 1 tbsp 7-Herb Italian Balsamic
  • 2 tbsp Nutritional Yeast
  • 1 cup Farro or Rice cooked
  • Sprinkle of Showstopper Topper! from Nick at localspicery.com

Directions:

  1. Preheat oven to 350 degrees.
  2. Stir and water-sauté onions and orange pepper till tender. Add mushrooms, yellow squash, zucchini, onion granules and lemon pepper continue cooking for 2 minutes. Add Gilroy Garlic balsamic and 7 Herb Italian Balsamic and cook till tender.
  3. In a bowl mix cooked farro, vegetables and nutritional yeast.
  4. Spoon in halved red peppers and sprinkle with Show Stopper.
  5. Bake on cookie sheet at 350 degrees for 35 minutes.