Beans, Lentil and Tofu Gourmet

Beans, Lentil and Tofu Gourmet

by Robert Rose
     
 

We are all aware that beans, lentils and tofu are sound basics for a healthy diet. But whatever the virtues of the food, to many of us it sounds boring and lacking in flavor. Beans, Lentil and Tofu Gourmet will introduce you to recipes that are not only healthy but also satisfyingly delicious.

Imagine fabulous bean recipes like 'Romano Bean Stew,'

Overview

We are all aware that beans, lentils and tofu are sound basics for a healthy diet. But whatever the virtues of the food, to many of us it sounds boring and lacking in flavor. Beans, Lentil and Tofu Gourmet will introduce you to recipes that are not only healthy but also satisfyingly delicious.

Imagine fabulous bean recipes like 'Romano Bean Stew,' 'Buttered Beans with Red Peppers,' and 'Massimo's Shrimp and Beans.' These recipes are inventive, nutritious, and above all mouthwatering. The appealing variety of recipes could have you eating legumes every night. In Beans, Lentil and Tofu Gourmet you will also find appetizing lentil recipes like, 'Lentil with Saffron Scented Meat' and 'Lentil Soup Italian Style.' Any qualms you may have ever had about tofu, will be dispelled with these tofu recipes. 'Pea Tops with Pancetta' and 'Tofu, Braised Roasted Pork with Tofu and Green Onions,' and 'Curry Fried Tofu Soup with Vegetables and Udon Noodles' are recipes that are sure to please even the most tofu resistant palette.

Beans, Lentil and Tofu Gourmet offers more than 125 great recipes in combination with preparation hints , nutritional information and analysis. Legumes are the foundation of a sound, healthy diet. The USDA has pronounced soy (the basis for tofu) one of the healthiest foods currently available.

From the Editors of Robert Rose comes this collection of imaginative and delicious legume recipes. We bring you good health and great food.

Editorial Reviews

American Cooking Books blog
Beans, Lentil and Tofu Gourmet will introduce you to recipes that are not only healthy but also satisfyingly delicious.... The appealing variety of recipes could have you eating legumes every night.... Any qualms you may have ever had about tofu will be dispelled with these tofu recipes.
Birmingham News
Though they are not usually regarded as gourmet foods, the collection of recipes....may change that perception.
Internet Book Watch
The Beans, Lentils & Tofu Gourmet offers more than 125 delicious recipes for appetizers, soups, salads, chili, stews, casseroles, meat, poultry, fish, vegetarian, pasta, grain, and side dishes. [It's] a cornucopia of wonderful, unique, and memorable dining ideas. This outstanding, ardently recommended recipe collection is enhanced with sixteen pages of full-color photographs, kitchen tips, serving suggestions, plus helpful information on buying, storing and cooking legumes and tofu.
Mark Knoblauch
The Beans, Lentils & Tofu Gourment offers recipes featuring these items without arbitrarily excluding meat.
KLIATT
For many years, beans, lentils and tofu have been considered to be "good for you." But to also be considered "gourmet"? The tantalizing range here of recipes from around the world gives a whole new perspective on these foods. All the recipes are relatively quick and easy to prepare and use ingredients that can be found in most supermarkets. You will also learn nutrition facts about beans, lentils and tofu; the essentials of how to buy and store them; and various cooking techniques. The recipes in this cookbook represent the best from several past cookbooks also published by Robert Rose Publishers. Some of the featured recipes are: Cheese and Salsa Quesadillas, Filipino Black Bean Soup with Shrimp, Black Bean and Sausage Gumbo, Maple Baked Pork and Beans with Varamelized Apples, Indian Fry Bread Tostadas, Potato and Chickpea Stew with Spicy Sausage, and Salmon over White and Black Bean Salsa. This fabulous collection offers not only healthy but great-tasting food! KLIATT Codes: SA—Recommended for senior high school students, advanced students, and adults. 2000, Firefly, Robert Rose, 192p. illus. index. 26cm., $18.95. Ages 16 to adult. Reviewer: Shirley Reis; IMC Dir., Lake Shore M.S., Mequon, WI , July 2001 (Vol. 35, No. 4)
The Beans, Lentils & Tofu Gourmet offers more than 125 delicious recipes for appetizers, soups, salads, chili, stews, casseroles, meat, poultry, fish, vegetarian, pasta, grain, and side dishes. From Black Bean and Sausage Gumbo, Wagon Boss Chili, and Bean Burgers with Dill Sauce, to Yahni (Greek beans with onions), Indian Frybread Tostadas, and Lentil and Pancetta Antipasto, The Beans, Lentils & Tofu Gourmet is a cornucopia of wonderful, unique, and memorable dining ideas. This outstanding, ardently recommended recipe collection is enhanced with sixteen pages of full-color photographs, kitchen tips, serving suggestions, plus helpful information on buying, storing and cooking legumes and tofu.

Product Details

ISBN-13:
9780778800231
Publisher:
Rose, Robert Incorporated
Publication date:
10/07/2000
Pages:
192
Sales rank:
1,233,940
Product dimensions:
7.00(w) x 7.00(h) x (d)

Read an Excerpt

Amazing Chili

Serves 6 to 8

Every cook has a special version of chili. Here's mine -- it's meaty and nicely spiced with just the right amount of beans. Not everyone agrees that beans belong in chili -- witness the Texas version dubbed "bowl of red" -- but I love the way beans absorb the spices and rich tomato flavor.

TIP
The flavor of the chili hinges on the quality of the chili powder used. Most powders are a blend of dried, ground mild chilies, as well as cumin, oregano, garlic and salt.

Read the list of ingredients to be sure you're not buying one with starch and sugar fillers. Chili powder should not be confused with powdered or ground chilies of the cayenne pepper variety.

1 1/2 lbs (750 g) lean ground beef
2 medium onions
3 cloves garlic, finely chopped
2 stalks celery, chopped
1 large green bell pepper, chopped
2 tbsp (25 mL) chili powder
1 1/2 tsp (7 mL) dried oregano
1 1/2 tsp (7 mL) ground cumin
1 tsp (5 mL) salt
1/2 tsp (2 mL) red pepper flakes, or to taste
1 can (28 oz [796 mL]) tomatoes, chopped, juice reserved
1 cup (250 mL) beef stock
1 can (19 oz [540 mL]) pinto or red kidney beans, drained rinsed
1/4 cup (50 mL) chopped fresh parsley or coriander

1. In a Dutch oven, brown beef over medium-high heat, breaking up with back of a spoon, for about 7 minutes or until no longer pink.

2. Reduce heat to medium. Add onions, garlic, celery, green peppers, chili powder, oregano, cumin, salt and red pepper flakes; cook, stirring often, for 5 minutes or until vegetables are softened.

3. Stir in the tomatoes with juice and the stock. Bring to a boil; reduce heat, cover and simmer, stirring occasionally, for 1 hour.

4. Add beans and parsley; cover and simmer for 10 minutes more.

Meet the Author

Robert Rose publishes bestselling cookbooks of all types, cooking reference titles, and books on health.

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