Any soup made from a pulse – lentil, bean, or split pea – is called a ‘dal’ in India. This dal is made with organic split mung beans and has a bright yellow color and creamy texture. We’ll toast the spices and aromatics in coconut oil to coax out the flavors and stir it into the dal with curry leaves, spinach and cilantro, adding coconut milk for extra yummy decadence. This dal is a truly nourishing and flavorful comfort food. Heat up on the stovetop and eat as a soup or over rice.
$7.50/pint
$13.95/quart
Mung Dal (Yellow Split Mung Bean)* | Local Spinach* | Ginger | Cumin Seed* | Black Mustard Seed* | Green Chili | Curry Leaf | Cilantro* | Turmeric* | Virgin Coconut Oil* | Coconut Milk | Sea Salt (*= organic)
This is a vegan twist on a Iraqi white bean stew called ‘fassoulia’. It’s traditionally made with lamb so if you’re ordering the burgers this week, this stew will be the perfect addition. We start by caramelizing onions with the spices and cilantro stalks until they are soft and sweetly fragrant, then we add slow-simmered cannellini beans and tomatoes, allowing the flavors to meld. To top it off, we’ll make a cilantro lemon oil to drizzle over each order. The simplicity, texture and flavor is outstanding. Warm up on the stovetop and crumble in a burger or some bok choi. Or, serve with a side of the carrot salad and quinoa pilaf.
Ready cooked beans are a staple to have in the freezer and these are packed with sea mineral nutrition and flavor. You’ll be happy you have a pint of these ready-to-go.
~Adzuki beans are small, red and have a slightly nutty and sweet flavor compared to other beans. They are a staple of the macrobiotic diet – they’re extremely fortifying and keep the body warm during the cooler months. Cooking the beans with kombu enhances the taste of the beans and adds minerals, making this dish simple nourishment at its best. These beans add flavor and earthy substance to all the other items on the menu, but can be enjoyed equally on their own. Reheat in a pot on the stovetop.~
