Moroccan Bean Puree

• 4 cups shelled fava beans
• 4 cloves garlic, peeled & chopped
• 9 tbsp olive oil
• 1 tsp sea salt
• 1-1/4 tsp ground cumin
• 1-1/4 tsp paprika
• 3/4 tsp cayenne (optional) 
• lemon wedges (optional)

1. Boil the shelled beans for 1 minute.  Drain & plunge into cold water to cool.  You will then be able to remove & discard the skins.
2.  Warm *half* the olive oil over medium-low heat.  Add the beans, salt, garlic, and *half* of each spice.
3. Cook (stirring frequently) for about 30 minutes or until very tender.  Occasionally add a splash of water to prevent sticking.
4. Mash beans or puree in a food processor. 
5. Ladle the puree into 4 bowls.  Drizzle the top with remaining olive oil and sprinkle with remaining spices.
6. Garnish with lemon wedges.

Make it without the buffalo for an equally good vegan chili!

Reagents:

• 1/3 - 1/2 lb ground buffalo
• 2 cans Aduki beans (or black)
• 1 cup cherry tomatoes, halved
• 1/2 - 3/4 cup tomato or BBQ sauce
• juice of 1 fresh lemon
• 4 large cloves of garlic
• Spices: dried or fresh oregano & basil; paprika; chipotle or cayenne; MARJORAM
• sea salt
• sunflower oil
• olive oil

Reactions:

The Meat

1. Pour 2 tbsp of olive oil into a medium-large pot.
2. Dump the beans, tomoatoes, tomato/bbq sauce, and lemon juice into it.
3. Add 2 tbsp each of basil, oregano, and MARJORAM.
4. Half-cover and put it on low heat.
5. Stir occasionally with disinterest. 

The Matter

1. Reverently throw El Buffalo into a bowl.  Weep silently for a moment.
2. Sobbing, crush the living hell out of the garlic and unite it with the buffalo.
3. Immolate it up with a tsp of chipotle/cayenne.  Less if you're scared.
4. Add a tbsp of paprika and a tbsp or sea salt.
5. Stir continuously, gyrating your hips in opposition to the stirring motion of your spoon.
6. Sear it at med-high heat until it starts to get brown like me.  Leave some redness.
7. Dump it into the Big Bubblin' Pot o' Beans.
8. Go wash your hands.  They smell of dead thing. 

Exceptional Additions:

• If you are brave and love garlic, then put a few whole cloves into the mix.  If you remove the green sprout from the cloves, the stinkiness will be reduced and you will become somewhat more attractive to buffalo vampires.
• Beer.  I hate it.  Put in half a bottle of Guinness anyway. 

Let the whole thing simmer for 30 minutes, stirring occasionally so nothing gross forms on the bottom of the pot.

Don't forget the marjoram!

Ingredients

• 1 lb or (2) 8-oz packages of tempeh
• 2 tbsp extra virgin olive oil, divided
• 2 tsp salt
• 1/4 cup lime juice
• 1 tbsp chili powder or mexican seasoning
• 1 chopped onion
• 1/4 cup cilantro
• 12 taco shells
• Optional toppings: sauteed greens, avocado slices, grated cheese, salsa, plain yogurt, shredded lettuce

Preparation

1. Crumble the tempeh into small pieces and place in a large mixing bowl.
2. Combine 1 tablespoon of olive oil, salt, lime juice and chili powder in a small bowl and pour this marinade over the tempeh. Let it stand for 10 to 30 minutes.
3. Heat the remaining oil in a large skillet. Add onion and saute until soft.
4. Add marinated tempeh and keep the mixture moving until the tempeh turns golden brown. Add greens, if desired.
5. Add cilantro just prior to serving. Warm the taco shells and fill.

-From Feeding the Whole Family by Cynthia Lair

• 2 cups green lentils, picked over and rinsed well
• 2 tablespoons apple cider vinegar
• 3 lbs heirloom tomatoes, halved and seeded
• 2 tablespoons olive oil
• 2 tablespoons butter, or more olive oil
• 1 medium yellow onion, peeled and sliced thin
• 3 ribs celery, sliced thin
• 1 teaspoon powdered mustard
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 2 bay leaves
• 2 quarts chicken stock or filtered water
• 1 bunch kale, trimmed and coarsely chopped
• sea salt & black pepper

1. Pour lentils into a large mixing bowl and cover with hot water by two inches.  Stir in vinegar, cover with a kitchen towel, and allow the lentils to soak for eight to twelve hours (overnight, or in the morning to be ready for dinner).  After they’ve soaked for eight to twelve hours, drain off the water and rinse them well.
2. Preheat the oven to 425 degrees Fahrenheit.  Arrange tomatoes on a baking sheet, drizzle with 2 tbsp olive oil and roast at 425 degrees Fahrenheit for about thirty minutes or until the tomatoes begin to caramelize.
3. Melt butter (or remaining olive oil)  in a heavy-bottomed stock pot and stir in onion. Fry the onion until it softens and becomes translucent, six to eight minutes, then stir in mustard, cumin and coriander.
4. Pour chicken stock (or water) into the pot over the onions and stir in soaked lentils.  Cover and simmer until the lentils are tender, about twenty minutes.  Once the lentils are tender, stir in roasted tomatoes and continue simmering, covered, for a further twenty to twenty-five minutes.
5. After twenty to twenty-five minutes, turn off the heat, stir in the kale and cover.  Allow the kale to wilt under in the ambient heat of the soup.  Season the soup to taste with sea salt, coarsely ground black pepper, and additional olive oil.

- adapted from NourishedKitchen.com