I am looking forward to a fun-filled weekend in Hood River, Oregon, home of Tofurky. No, there’s no Tofurky in the chickpea stew, but I cooked up a pot just now so that I can leave my family with something to eat while I’m away enjoying the revelries during their grand opening celebration of their new plant. And yes, I’ll be teaching a couple of classes as part of the festivities, as well as serving up a platter or two of my cheeses.
But looking around in my fridge for something quick to cook up before I get on a plane later today, I found some chickpeas I had cooked up a few days ago. And my husband’s beautiful tomato vines are heavy with fruit.
People always ask me what I eat. “Do you always eat this way? How do you stay so thin?” they ask as I pass around the eclairs. (Yes, do see my eclair recipe in the September/October issue of VegNews.) Or it might not be the eclairs, but the bouef bourgignonne I’m serving (also in the article). Or perhaps a multi-layer crepe cake (see the article again!). If I’m entertaining, you can be sure you’ll get something a bit sophisticated. Which might make you ponder whether I eat like this all the time. You probably won’t get beans.
Well, you might get these beans. These are infused with all of the savory flavors I love – saffron, smoked paprika, olives, garlic. And this is what I normally eat. I love eclairs, but not everyday. I prefer things of a simpler, albeit still flavorful, nature: whole grains, vegetables, fruit, and beans. This dish is easy to prepare, but tasty enough to serve at a casual summer dinner under the late August sun. And you can make it oil-free as well. I prefer green olives for this stew, but all I found in my fridge were kalamata.