Lima bean recipes vegan7/10/2023 ![]() ![]() Leftovers make a great snack to pack for work or added to a salad as a source of protein. Or serve them over mashed white or sweet potatoes, with rice or just as a side to a fish dish. Hot out of the oven the make the best toppers for fresh spinach or other dark green salads. I'm telling you, get a bag of frozen limas and throw those babies in the oven. I think lima beans get a bad rap because they are usually served boiled or out of can. The best thing to do with them - IMO - is roast them. And they are relatively low in fat and calories too - so I think they are definitely worth adding to your diet. Lima's are full of protein, fibre and a good source of folate, iron, manganese and magnesium. swoon.įew people in my family understand my love for lima beans.įrozen limas are the best invention ever. Roasted, crispy beans with roasted, creamy garlic. I've edited and added some pictures but the recipe remains the same. The house just smells so good (and garlicky) when these babies are baking in the oven.Īnd here's some useless piece of info for you - the first time this post went live was January 2010!. I'm bringing this post forward from the archives because it is still one of my favourite winter recipes. An easy high-protein vegetarian side dish. Want more like this? Please subscribe via the RSS Feed so you can read new posts on your favourite news reader.Creamy and crispy, oven roasted lima beans with rich roasted garlic. Have a nice big bowl full of this for lunch and see if you're not full of energy in the afternoon with reduced snack cravings like I was. ![]() Reduce heat, cover, and simmer for 1/2 hour (or maybe a little more), until lentils are tender but not disintegrating.Īt about the 20 minute mark, add the lima beans.Īdd the baby spinach, lemon juice, salt and pepper during last couple minutes of cooking. In a large pot with a lid, saute onion and carrot in the olive oil for 5-10 minutes over medium heat, stirring often.Īdd garlic, cumin, red pepper flakes and paprika. (800 mL) can diced tomatoes (undrained)ġ 1/2 cups cooked lima beans (1 small can, drained and rinsed, or equivalent amount of frozen) Ingredientsġ cup dry green (eston) lentils, sorted and rinsedĢ8 oz. This kind of positive reinforcement is what I need to keep experimenting and stay out of the menu rut. A bowl of this stuff keeps me satisfied for hours with no hunger pangs. It comes together quickly with very little fuss. What I wound up with is somewhere in between these two, with lima beans thrown in for a little more potassium, and spices that push the overall flavour towards hot and tangy so that I'm not tempted to load it up with salt. I got inspiration from this lovely lentil soup from The Garden Grazer as well as this beauty from Cookie and Kate. The list of potassium-rich foods in Ginny's list is long enough to encourage a whole lot of experimentation.įor this first experiment, I wanted something with a tomato base, with lots of lentils and spinach. I'm not a huge soup person, but I like the idea of a convenient go-to meal that has ingredients that I wouldn't normally choose. One of the things that grabbed me was the idea that Ginny always keeps a potassium-rich soup in the fridge, made with beans, spinach and tomatoes (which she calls "three potassium superstars"). The article suggests a list of foods that we might consider alongside our standard cruciferous veggies and grain-based sidedishes, which aren't always as rich in potassium. ![]() The article in question was this post about potassium by The Vegan RD, aka Ginny Messina. This soup recipe came out of one such visit. But I do like visiting the websites of people who *are* qualified to comment on vegan nutrition and seeing if their advice can help me choose better varieties of plant-based foods to keep my menu interesting and nutritious. I'm an engineer by training, and I have no right to offer advice about nutrition. The risk that the dietary rut represents, besides boredom, is that over time we will unknowingly become deficient in important nutrients. But it's also fair to say that it's pretty easy to fall into a menu rut, sticking with the standard tried-and-true recipes week after week, just because life is hectic and being vegan demands a great deal of time in the kitchen as it is. It's generally fair to say that most vegans use the plant-based palette available to them to keep their nutrient levels appropriately topped up. Vegan Lima Bean Lentil Soup Satisfies for Hours ![]()
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