2 cups dried fava beans (preferably blanched and pre-peeled) 6 cups water 4 TBSP + of olive oil ½ onion, diced 2 cloves garlic, minced 2 tsp cumin ½ tsp turmeric ½ lemon, juiced salt and pepper to taste tomato, diced (optional) black olives, pitted (optional) sliced boiled eggs, sliced or fried egg (optional if not vegan) breads, pita, cucumber slices etc. for serving
Bring fava beans and water to pressure and cook 40 minutes if using pressure cooker. If not using pressure cooker, on stove top, cook until beans begin to fall apart and are soft. Set aside. If the beans are not pre-peeled, see packaging for cooking/shelling directions.
Sauté onions and garlic in olive oil until onions are translucent. Add beans and spices and continue to cook until soft and warmed through. As you stir, the beans may break up and mash. That’s fine! When the beans are complete, add lemon juice and mash with a fork or potato masher until they are mashed but still chunky (more chunky than hummus).
Garnish each serving with (optional) diced tomatoes, olives and/or egg, and a drizzle of olive oil. Serve with toasted breads, pita, cucumber slices, or just a fork!
Ingredients 1/2 cup brown sugar 1/2 cup white sugar 1/2 cup vegan margarine, at room temp 3 very ripe bananas, mashed well 2 cups flour 1/2 teaspoon baking soda 1/4 cup soy milk, mixed with 1 teaspoon apple cider vinegar 1.5 teaspoon vanilla 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 cup chopped pecans or walnuts if desired 1/4 cup raisins if desired 1/2 teaspoon salt
Directions Preheat oven to 350 F. Spray a 8×4 bread pan with non stick cooking spray, or lightly coat with margarine. If you have a stoneware bread pan, no preparation is needed.
Sift together flour, baking soda, salt and spices.
Cream together the margarine and sugars. Add bananas, soy milk and vanilla.
Add the wet ingredients to the dry. Mix well (add nuts and/or raisins here). Pour batter into pan. Bake for an hour. Test with a cake tester or toothpick and bake additionally as needed.