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|    COOKING    |    Do you have a recipe for boiling water?    |    26,839 messages    |
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|    Message 25,371 of 26,839    |
|    Ben Collver to All    |
|    Red Bean Cakes With Creamy Coconut Sauce    |
|    27 Nov 25 08:24:30    |
      TZUTC: -0800       MSGID: 35145.fidonet_cooking@1:105/500 2d8e3a87       PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942       TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942       BBSID: FQBBS       CHRS: ASCII 1       NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)       MMMMM----- Recipe via Meal-Master (tm) v8.06                Title: Red Bean Cakes With Creamy Coconut Sauce        Categories: Beans        Yield: 4 Servings                2 tb Olive oil; divided        1 sm Red onion; chopped        1 sm Red bell pepper;        - seeded & chopped        1/4 c Celery; chopped        1 cl Garlic; minced        1/2 ts Sweet paprika        1/2 ts Dried thyme        1/4 ts Cayenne; or to taste        Salt        Black pepper; freshly ground        1 1/2 Cooked pinto, kidney, or        - other red beans -OR-        15 oz Can beans; rinsed & drained        1/2 c Cooked white or brown rice;        - cold        2 tb Fresh parsley; minced        1/2 c Raw cashews; soaked for at        - least 3 hours or up to        - overnight, then drained        1/2 c Unsweetened coconut milk;        - up to 3/4 c                Heat 1 tb olive oil in a large skillet over medium heat. Add the        onion, bell pepper, celery, garlic, paprika, thyme, and cayenne.        Cover and cook, stirring occasionally, until softened, about 10        minutes. Season to taste with salt & pepper.                In a food processor, combine the beans, rice, parsley, salt & pepper        to taste, and all but 1/3 cup of the sauteed onion mixture. Set        aside the 1/3 cup of onion mixture for the sauce. Pulse the bean and        rice mixture to combine well, leaving some texture intact. Shape the        mixture into 4 patties. If the mixture is too soft, add a small        amount of oats, bread crubs, or ground nuts.                Heat the remaining 1 tb olive oil in a large skillet over medium        heat. Add the bean cakes and cook, turning once, until browned on        both sides, 7 to 10 minutes total. Reduce the heat to low and keep        warm while you prepare the sauce.                In a blender or food processor, combine the drained cashews and        reserved 1/3 cup onion mixture and grind into a paste. Add 1/2 cup of        the coconut milk and salt & pepper to taste, and blend until smooth.        If a thinner sauce is desired, add a little more coconut milk.        Transfer to a small saucepan over low heat and cook, stirring, until        hot. Transfer the hot bean cakes to a platter, pour the sauce over        them, and serve.                Recipe by Vegan Planet by Robin Robertson               MMMMM       --- SBBSecho 3.23-Win32        * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)       SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305       SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 206 300 307       SEEN-BY: 229/317 400 426 428 452 470 664 700 705 266/512 291/111 292/854       SEEN-BY: 320/219 322/757 342/200 460/58 633/280 712/848 902/26 5020/400       SEEN-BY: 5075/35       PATH: 105/500 81 229/426           |
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