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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   
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