Saturday, March 12, 2011

Secret Ingredient Revealed and lots of recipes!



What do all of these foods have in common? It is something that many of us throw away when we cook BEANS! I pressure cook all of my beans and the liquid is something mighty special, especially chickpea cooking liquid. It actually GELS like a chicken stock! I use it in my cooking/baking in a variety of ways.

I love using this liquid gold instead of oil for two reasons

  • Oil is very high in calories.
  • Good quality oil is expensive. 
It's a win-win situation for both my waistline and my pocket book! 



Lately, I have been using it as the liquid in making chickpea and my gluten free yeasted flat breads as well as gluten free pizza dough. The other day I made some amazing Barley Flat bread that literally cost around 20 cents a piece! I ground barley in my vitamix into flour, added some herbs , dry yeast and warm chickpea cooking liquid. I mixed everything together and let it sit on the counter for a couple of hours, then cooked them in my non stick skillet (click on the flatbread links above to see the cooking method and the pizza link to see the consistency of how the batter should look).

For salad dressings you can replace literally almost all of the oil using bean cooking liquid. Here are a couple recipes:

Another recipe I haven't written down, but make a lot is a Tarragon Mustard Spice Dressing. I will wing it here:
  • 1/2 c Chickpea Cooking Liquid
  • 1 T dijon
  • 1 T apple cider vinegar
  • Pinch Stevia
  • 1 big clove garlic pressed
  • Salt to taste
  • 2 T nutritional yeast
  • 1 t dried tarragon
  • pinch coriander
  • pinch nutmeg
  • white pepper to taste
  • 1 T best quality olive oil
This is lovely dressing with some unexpected flavors.. 

As I said before, I use bean liquid in making seitan. Way back in 2007, I pretty much perfected seitan cutlets. I was thrilled with my addition of white beans to the mix.. but my super lazy side won over because it was always a pain to take the extra step of blending the beans with water to make the liquid for the mix. I have found that bean cooking liquid pretty much works just as well! How cool is that? 
Seitan Picatta


Click here for my all purpose Seitan Recipe. I am sorry I still haven't shared my cutlet recipe. I just wing it every time .. I do have the original recipe with the white beans on a hard drive. The next time I make cutlets with the bean liquid I will write it down.. PROMISE!



Chickpea liquid is also great to use while making hummus. Make sure your beans are hot and go to town, replacing some or all of the oil with the liquid! The hot beans and broth make the best hummus ever. Here are a couple hummus recipes:

I made a super yum dinner last night using both my Chipotle Hummus and Salsa as the sauce for these Enchiladas. I filled them with a mixture of greens, pinto beans, potatoes and the hummus/salsa and spiced. Baked for around 30 minutes and wow! So good. 

Finally, my Edamame and Nori Salad is really simple. Defrost the Edamame, mince some onion, toss with a T of Toasted Sesame Oil and 2 T of Soy Sauce and some of my Sesame Ginger Dressing. Stir in Nori Shreds at the end. If it seems to need a punch, then you can add some mustard or wasabi and siracha. 

I'm sorry for the formatting of this post. Blogger is not very user friendly that way!

Finally, another plug for my photography! I will be relying on Photo Shoots and Cooking Classes to fund my Vegan Road Trip this summer! I will have my itinerary up soon and hope some of you will set up shoots with me! 

Lastly, my heart breaks for the people of Japan. Life is so so so unfair and uncertain sometimes... I can't even imagine what they are going through.  

13 comments:

  1. thanks for the ideas! what a great way to reduce waste :)

    ReplyDelete
  2. I am tempted to get a pressure cooker but I have to wait for more room in my kitchen. That's amazing what that liquid can do. I usually rinse off all liquid from beans because of the flatulence factor. Heh.

    ReplyDelete
  3. This comment has been removed by the author.

    ReplyDelete
  4. i agree with Namaste, i also like how you get so much use out of everything. you are very creative. i would NEVER have guessed that that was what that liquid was! omgosh!!you got me!

    ReplyDelete
  5. melody, im eating sour kraut frosting right now...its ridiculous.

    ReplyDelete
  6. What a brilliant budget-friendly idea! I'm currently on the job hunt so posts like this are so helpful :) Waste not want not and all that...

    ReplyDelete
  7. And here I thought I was the only one who know how great the bean liquid is. I make large pots of beans in my crock pot and save all the liquid in mason jars.Fantastic in gravies.

    ReplyDelete
  8. i simmer my beans since i'm sans pressure cooker.. would that liquid still work? i'm intrigued by this!

    ReplyDelete
  9. DD- Yay, I'm so glad you like the frosting. It cracks me up when I serve it to people because they would never guess they were eating Sauerkraut in their frosting!

    Bitt, if you used Kombu it might help with the gas issue? I have notices any issues myself, but I eat beans all the time and have been for most of my life..

    Hannah, Namaste... It's so great using everything!

    Kdub, absolutely! You can totally use that liquid..

    Ann-Marie.. yum, that is smart!

    ReplyDelete
  10. You are a whirling dervish of cooking activity! I love your posts. I cook up garbanzos every Sunday (actually cooking right now) for my daily hummus sandwich and no longer will I dump the liquid down the drain. Thank you for sharing all your wonderful, creative ideas!

    ReplyDelete
  11. my husband was like "you gave me sour kraut???" lol it was pretty funny:)i cant believe its HALF sour kraut too! i mean, thats a lot. i made the first fermented cheese the way you wrote it with the miso and mustard. then last night i made another batch with out them so i could do a frosting. but i ran out of cashews so i used almonds. then i took out 2/3 to ferment and the rest i turned into frosting right away:) and it was still so good! i cant wait to use creamy, sweet cashews! its going to be so much better!1(oh, to make the frosting i put in lemon juice, cin, stevia, vanilla and coconut oil)thanks for this great idea, totally took care of my sweet tooth!

    ReplyDelete
  12. I never would have thought to use the liquid from beans in place of oil. Can't wait to try this tip!

    ReplyDelete
  13. DD... haha... I know, you'd never know the frosting was half sauerkraut!.. I've used almonds too with great results..

    ReplyDelete