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!
Before the summer is over completely, at least in terms of the temperature, how about a refreshing light, but protein packed, salad?
As always, it’s cholesterol free! It’s also gluten free (though just because there isn’t anything in here that should have gluten in it) if served over lettuce mix or on g.f. bread.
Ingredients 1 container extra firm tofu, drained and diced
1/2 onion, diced
2 sticks celery, diced
1/3-1/2 cup vegan mayo
2 T yellow mustard
3-4 T relish
3-4 T nutritional yeast
1 t turmeric
1/2 tsp black salt
salt and pepper to taste
Mash tofu with a fork or potato masher and dice veggies. Mix ingredients. Chill. Eat!