250 Best Beans, Lentils & Tofu Recipes Cookbook Giveaway

250 Best Beans, Lentils & Tofu Recipes Cookbook Giveaway 12/3

Everyone knows that vegetarian meals with beans, lentils and/or tofu are good for you, but did you also know that you can enjoy healthy, gourmet food using these ingredients? You absolutely can and this tantalizing collection of recipes compiled by bestselling author and editor Judith Finlayson proves it. I received a copy of 250 best beans, lentils & tofu recipes for review and one Moms Own Words reader will win a copy of this cookbook!

250 Best Beans, Lentils & Tofu Recipes Cookbook Review

One of the reasons that I wanted to feature this cookbook of vegetarian recipes on my blog is the fact that a plant-based diet is easier on your digestion – not to mention it’s healthier, respectful of the environment, animal welfare and so on. Not to worry, I will always be a meat eater, but I can certainly cut down and have! Also, this is not a meat-free cookbook – some recipes call for meat, but all recipes contain either beans, lentils or tofu.

I made the Falafel Burgers with Creamy Sesame Sauce. Making the burgers was very easy, I just placed them all in the food processor until all was finely chopped. Next, with wet hands, I made 4 each patties using 1/4 cup of the mixture. I loved the consistency of these falafel burgers. They were very easy to form into patties and pan-fry. The creamy sesame sauce was very tasty. It required 7 easy-to-find ingredients. The result was a delicious easy-to-make falafel burger with a creamy, tasty sauce. I loved these!

Flipping through the cookbook, I was impressed at the mouth-watering images of Refried Nachos, Beer-Braised Chili and Southwestern Shepherd’s pie. These are family-favorites and many of the recipes call for readily available ingredients. If you are looking to incorporate meat-free options like beans, lentils and tofu into your diet, this cookbook is a great place to start!

The following recipe is excerpted from 250 Best Beans, Lentils & Tofu Recipes by the editors of Robert Rose Inc.
2012 www.robertrose.ca All rights reserved: May not be reprinted without publisher permission.

Cider Baked Beans
If you often have small quantities of several varieties of dried beans in your pantry, here is a great way to use them up. For a festive presentation, add the bread crumb or caramelized apple topping.
Serves 8
Vegan Friendly

Medium (approx. 4 quart) slow cooker

2 cups assorted dried beans 500 mL
2 onions, finely chopped
3 stalks celery, peeled and thinly sliced
2 carrots, peeled and thinly sliced
2 large parsnips, peeled and thinly sliced
2 cloves garlic, minced
2 tsp chili powder 10 mL
1 tsp salt 5 mL
1 tsp cracked black peppercorns 5 mL
4 whole cloves
cinnamon stick piece, about 2 inches (5 cm)
1 cup apple cider or juice 250 mL
1 cup water 250 mL
1⁄2 cup maple syrup 125 mL
2 tbsp cornstarch, dissolved in 30 mL
2 tbsp (30 mL) cold water

Directions

1. Soak beans according to your preferred method (see pages 6 and 7). Drain and rinse and set aside.
2. In slow cooker stoneware, combine beans, onions, celery, carrots, parsnips, garlic, chili powder, salt, peppercorns, cloves, cinnamon, apple cider, water and maple syrup. Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours, until beans are tender.
3. In a bowl, combine dissolved cornstarch with 2 tbsp (30 mL) hot cooking liquid from beans and stir until smooth. Gradually add up to 1⁄4 cup (60 mL) hot bean liquid, stirring until mixture is smooth. Return mixture to stoneware and stir well until sauce thickens.

Make Ahead
To manage your time most effectively when making this dish, soak the dried beans overnight. Peel and chop the onions, celery, carrots, parsnips and garlic the night before you plan to cook. Cover and refrigerate overnight. Measure the dried spices and cover. Combine apple cider, water and maple syrup in a 4-cup (1 L) measure. Cover and refrigerate overnight. The next morning, drain and rinse the beans and proceed with the recipe.

About 250 Best Beans, Lentils & Tofu Cookbook

These varied and globally-influenced recipes will give you a whole new perspective on the humble legume. Bean recipes range from elegantly continental dishes to authentic meals that take you back to the days of the Wild West. Discover new ways with lentils, which are a staple of Middle Eastern and Indian cooking. And tofu? Sure, it’s not much on its own but paired together with the other ingredients found in these recipes, it becomes something magical.

In a single collection, you can enjoy 250 of the best recipes created by the bestselling authors of Robert Rose along with nutrition information, preparation tips and serving suggestions. These recipes will not only appeal to vegetarians and vegans but to the ever growing number of people who simply wish to eat less animal protein in favor of healthy alternatives. It always means no longer having to prepare several different meals for one family — everyone, regardless of their leanings, can enjoy this delicious and incredibly satisfying food.

288 pages, 7″ X 10″ x 7/8″
32 pages of full color photographs, kitchen tips and serving suggestions, information on buying, storing and cooking legumes and tofu, index
EAN: 9780778804161
ISBN: [ 077880416X ]
paperback
24.95 CDN / 24.95 US

Buy It

The 250 Best Beans, Lentils & Tofu Recipes Cookbook is available on Amazon.com for $16.63.

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250 Best Beans, Lentils & Tofu Recipes Cookbook Giveaway

~~One Moms Own Words reader will win a copy of this cookbook!~~

Giveaway ends on Dec. 3rd, 11:59 PM EST. Open to US. Winners (18 or older) will be chosen by Random.org through Rafflecopter and contacted by email. Please respond in 48 hours or a new winner will be chosen. To be fair to everyone, comments not meeting requirements will be deleted. Thank you for entering and good luck!!

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