How To make Moosewood Beans
1 lb Dried beans, soaked for at
-least 2 hours 3 md Tomatoes
1 lg Onion, chopped,
2 md Cooking apples, coarsely
-chopped 2 c (1/2 lbs) mild cheese
2 tb (at least) chili powder and
Dried mustart Salt and pepper to taste. Boil the beans for 1 1/2 hours, then drain. Sautee onions, and mix in. Add everything else, place in a casserole, and bake for 1/2 hour at 350. My personal adjustment would be to cook the beans with a ham-hock, and possibly a bay leaf and a stalk of celery, but that would be the cook's choice. Oh yes, anything that looks large when you place it in the pan should have been chopped. (I don't feel like editing the recipe right now) From "The Moosewood Cookbook" tonight. It's generally a good intro to vegetarian cooking, with recipes that could be "de-veggied" if necessary. * From the Polka Dot Cottage, 1-201-822-3627, NJ's BBS for Homemakers! Posted by FERD on 12-04-95
How To make Moosewood Beans's Videos
Hungarian Mushroom Soup, from the Moosewood Cookbook Recipe
Hungarian Mushroom Soup, from the Moosewood Cookbook Recipe
Black Beans with Mango Salsa and Rice (Full meal)
A vegan main course that even meat eaters will enjoy. Thank you for watching! Here's the printable recipe:
If I Could Only Make ONE Dish for guests
You are going to LOVE this vegan coconut chickpea curry
Curry has been a staple in my life and while I grew up with Jamaican curry dishes, as an adult I've grown to love curries of all backgrounds. This is a combination of a few cultural inspirations that I've thrown together into something my family loves to eat, especially when making it with some homemade naan.
It's fairly easy to make even though it looks like a lot of ingredients and I'm sure you'll love it.
Give it a try and let me know what you think!
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★Recipe ★
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Timestamps:
00:00 How to Make Vegan Coconut Chickpea Curry
3:50 Vegan Coconut Chickpea Curry Finished
4:02 Why I love curry
5:24 Why so many seasonings in curry
5:59 What curry to buy from the store
7:22 What else can I add to the dish
8:01 Tomato paste can vs tube
8:20 How to swap coconut milk
9:55 Merch launch announcement
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The vegetarian Lentil Soup Recipe you've BEAN LOOKING FOR
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LEARN HOW TO MAKE AN EASY LEBANESE STYLE LENTIL SOUP RECIPE TODAY!
LAY HO MA! You really need a good warm hug during the cold winter months and this bowl of soup definitely fulfills that! Join me in this episode and learn how to make a deliciously easy Lebanese style vegetarian lentil soup recipe today!
Ingredients:
2 cups red lentils
2 large russet potatoes
1 carrot
1 onion
3 pieces garlic
1 tomato
7 cups water
3 tbsp olive oil
2 tsp cumin
2 tsp salt
lemon wedges to serve
few sprigs parsley
zaa’tar to taste
pepper to taste
Directions:
1. Rinse and drain the red lentils and set aside. Peel the russet potatoes and chop into small cubes.
2. Finely chop the carrot, onion, and garlic. Dice the tomato
3. Use a kettle and bring the 7 cups of water to boil
4. Heat up a stock pot to medium heat. Add the olive oil followed by the onions. Sauté for 3-4min
5. Add the carrots and sauté for 2min. Add the garlic and sauté for 1min
6. Add the cumin, salt, and pepper. Sauté for another minute. Then, add in the red lentils and tomato. Sauté for another minute
7. Add the potatoes and pour in the hot water. Give the pot a good stir
8. Bring the soup to a boil, then cover and cook on medium for 20min
9. Transfer 3-4 cups of the soup to a blender. Blend on medium low for a few seconds. Then, pour the soup back into the pot and give it a good stir to combine
10. Plate the soup and garnish with fresh lemon juice, chopped parsley, a drizzle of olive oil, a sprinkle of zaa’tar, and fresh cracked pepper to taste
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Jonah Schein & Father Make Moosewood's Zucchini Crusted Pizza
Jonah Schein and his father Mike Schein work together to make Zucchini Crusted Pizza from the Moosewood cookbook. They named this dish Pokemon Pizza because Jonah and Mike used that term when serving it at the Alternative School and Summer Camp they worked at outside Toronto. Jonah Schein, now an MPP, describes how his dad's values along with working in Toronto shelters and at The Stop Community Food Centre defined the values of community and sharing around food.
Read more about Jonah and Mike and get the recipe at
Moroccan inspired Chickpea Stew Recipe | EASY ONE POT MEAL IDEA!
LEARN HOW TO MAKE AN EASY MOROCCAN CHICKPEA STEW RECIPE
LAY HO MA!! I absolutely love one pot recipes. Not only is this stew easy to make, it's incredibly delicious! Join me in this episode and learn how to make an easy vegan moroccan chickpea stew. Let's begin.
Ingredients:
3 red onions
5 pieces garlic
1 large sweet potato
3 tbsp olive oil
2 tsp cumin seeds
1 tsp chili powder
1 generous tbsp sweet paprika
1 tbsp cinnamon
few sprigs fresh thyme
2 cans 400ml chickpeas
1 800ml can San Marzano whole tomatoes
1.6L water
3 tsp pink salt
2 bunches of collard greens
1/4 cup sweet raisins
few sprigs fresh parsley
Directions:
1. Dice the onions, finely chop the garlic, and peel and cube the sweet potato
2. Heat up a stock pot on medium heat. Add the olive oil
3. Add in the onions and garlic. Then, add in the cumin seeds, chili powder, paprika, and cinnamon
4. Give the pot a good stir and add the thyme
5. Add in the sweet potato and chickpeas. Stir well
6. Add in the tomatoes and crush to release it's juices
7. Pour in two tomato cans worth of water
8. Add the pink salt and stir well. Turn up the heat to bring to a boil, then simmer on medium for 15min
9. Remove the leaves from the collard greens and give it a rough chop
10. Add the greens into the stew along with the dried raisins
11. Transfer 3 cups of stew into a blender and blend on medium high
12. Pour the blend back into the stew and give it a good stir
13. Plate and garnish with freshly chopped parsley
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If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/mrwilyeung
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
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