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Vegetarian Recipes from Aunt Betty Jean

Aunt Betty Jean's kitchen always smells like no other place on earth. A combination of heavenly hash and devil's food makes her kitchen THE place to go and take a load off.......but only if you have time to exercise - a lot - afterwards.

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.

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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:
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

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.
Drain the beans in a colander, discard the soaking water, return the beans to the saucepan with the remaining 2-½ cups water and bean cooking ingredients, bring to a boil over high heat, reduce the heat to low, cover, and simmer until the beans are tender, about 1 hour.
Drain the beans, discarding the bayberry leaves and reserving ¼ cup of the cooking liquid, place them in a food processor along with the reserved liquid and the dip ingredients, and process until smooth (or mash with a potato masher or fork in a medium-size bowl).

Makes 3-1/3 cups.


You Can Make Your Own Flavored Oils

To make a flavored oil:

  • First blanch the herb you wish to use in boiling water for 10 minutes.

    Rosemary is a good one try first.

  • After blanching, blot the blanched herb dry with paper towels.

  • Put the leaves in a blender and pour a mild tasting oil over them.

    The more herb you use, the stronger the flavor.

  • Blend until the leaves are chopped.

  • Strain through a coffee filter.
  • 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 flour
    1 teaspoon salt
    2/3 cup warm water (amounts will vary)
    In a bowl, stir together the flour and salt.
    Mix well with a fork.

    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.)


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    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


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