Aunt Betty also prepares vegetarian dishes and wants to share some of her best recipes here.
Her column is updated every day or thereabouts, so check back to see what Aunt Betty's stirring up.
Chickweed Bean Spread
Here's a hearty bean spread.
Serve it on whole-grain bread
and use it on dips, and you'll never think that vegetarian
food doesn't stick to your ribs again.
Beans:Place the beans in a medium-size saucepan with 1-1/2 cups of the water, bring to a boil over high heat, remove from the heat, cover, and let soak for 1 hour.
1 cup dried aduki beans or other dried beans, picked over and rinsed
4 cups water, or as needed
1 tablespoon brown rice vinegar or red wine vinegar
1 tablespoon olive oil
1 teaspoon bayberry leaves or bay leaves
1 teaspoon dried tarragon, finely crumbled
1 teaspoon dried savory, finely crumbled
1 teaspoon dried epazote leaves, stems, or flowers (optional)Dip:
2 tablespoons chopped fresh dill
2 to 4 cloves garlic, or to taste, peeled
1 to 2 small chiles, seeds and ribs removed and chopped, or ¼ to 1/2 teaspoon cayenne pepper, or to taste
1 cup chickweed leaves and stems, chopped (chop by hand, not in a food processor)
4 scallions, chopped (chop by hand, not in a food processor)
1/4 cup dark-colored miso
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Makes 3-1/3 cups.
You Can Make Your Own Flavored Oils
To make a flavored oil:
Use for cooking, in dressings, or on fresh baked bread.
The oil will keep for three weeks in the refrigerator or you can freeze it for three months.
CHIPATIES (EGG AND DAIRY FREE)
These bread flats are essentially pitas, but they are of Indian
descent.
Head to any Indian restaurant and you'll find your meal
accompanied by a nice stack of chipaties.
2 cups whole wheat flourIn a bowl, stir together the flour and salt.
1 teaspoon salt
2/3 cup warm water (amounts will vary)
Add water slowly until a crumbly dough forms.
At this point, forget
the fork and mix the dough with your hands until it holds together.
Add more water if needed.
On a floured board, knead the dough until smooth but still sticky.
Wrap in plastic wrap (or a well-sealed Tupperware container) and let
stand at room temperature for about 30 minutes.
Divide the dough into 16 smooth balls and flatten each with your hand.
Roll each flattened ball into a circle about 5 inches in diameter.
Preheat an ungreased heavy frying pan over a medium heat.
Place a
circle of dough in the pan.
After about 1 minute, the top will begin
to darken.
Press the top with a spatula (press occasionally,
flattening blisters).
After another minute, flip the bread over and
repeat the process.
Place each finished chipati on a baking sheet and cover with a damp
towel.
Keep warm in an oven heated at 225°F.
Serve hot.
Do you have a recipe to share?
You can Write to Aunt Betty Jean!
Include your first initial and last name and put the word VEGGIE in the subject.
I'll try to use your contribution in a future column.
(Please note that these columns are written several weeks in advance so publishing it will be delayed accordingly.)
Now you just can't do better than this.
I also have some Traditional Recipes, or you can visit my sister Boggie's Cooking Suggestions and Tips page, or, her Baking Recipes, or my sweet daughter-in-law Leigh's Low Fat Recipes.
See you soon with another recipe.
Toodle-loo,
Aunt Betty Jean
