Tuesday, September 04, 2018

Bean Trio over Curried Millet and Brown Rice Ramen Noodles (No Added Fat)

For dinner today, I wanted to use some beans but hadn't soaked any. This is the reason I keep a few cans of beans around; I had a 15 ounce can of organic "salad beans" (chickpeas, kidney beans, pinto beans). I did a waterless preparation of the beans with onion, garlic, kale, and mixed vegetables cooked in a Saladmaster stock pan. I covered the pan and heated it on medium high until the vapor release started jiggling, then I reduced the heat to low till the jiggle stopped. I let it cook for about 20 minutes though 10-12 minutes would have been enough (I just wasn't ready to serve).

I mixed some red curry paste with millet and brown rice ramen. The bean mixture went atop, and roma tomato thirds triangulated the plate.

Dinner was good! The curry paste was just spicy enough for my daughter and I liked it; my wife added some hot sauce. I was pleased about how easy, nutritious, and quick this meal was!

Ideas for the future

We all like curry pastes; I should cook with them more often. I'm glad that Thai Kitchen brand has a variety of marked vegan sauces. I occasionally teach Thai vegan cooking and show students how to make curry pastes in a mortar and pestle; it's not difficult but takes a bit of time.

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