These beans and tomatoes dressed with vinaigrette are a simple and satisfying light meal or side dish. Great as it is with some crusty bread, it can be served on a bed of dressed greens or accompanied by some sautéed asparagus. The beans can be cooked ahead of time and brought to room temperature before mixing with the tomatoes. As they cook these beans get creamy but stay together. If you can’t find flagolet beans locally, you can order them from https://www.ranchogordo.com/ my favorite bean purveyor. In this dish the whole and quartered vegetables are used to amp up the flavor and are discarded after cooking. CLICK HERE FOR ENTIRE RECIPE
A long time ago I moved into my first apartment and started cooking. I’ve been cooking and learning and collecting cookbooks for many years now. I started with The Joy of Cooking and still use the revised edition. When I want to check on typical proportions of ingredients or check baking temperatures, I start with The Joy. Most of the books listed here are some of the ones that I have been reading during the past ten years or so. Not all of these books and websites are exclusively vegan or even vegetarian. Inspiration comes from many different sources. Especially interesting to me are recipes from great cooks that emphasize the preparation of vegetables, fruits, grains, beans and nuts and that are informed by their preferences, cultural knowledge and experience.
Preparing most or all the food we eat from scratch takes a lot of time. While it has huge payoffs, it does require time and effort. No one is doing you any favors by pretending otherwise. But there are things you can do to make it easier.
First, take advantage of prepared food as much as you can.
Second, cook food in batches and freeze some of it for future use.
Third, keep a few sauces, appetizers and spreads on hand (and in the freezer). They add variety, flavor and interest to foods.
Make them ahead of time so the dish goes together easily.
I use spinach in this dish but almost any greens can be used, such as tender kale or Swiss chard. I have tried this dish with traditional lasagna noodles and with the “no-cook” noodles which are thinner than the traditional ones. Either works but the no-cook noodles make an even lighter lasagna. This recipe makes 6 to 8 servings. If you don’t use all of it, the remainder can be frozen for up to 30 days.