Every dish in this book is good food, not just good vegan food. – Kelsey Kinser
Over the past month – when I need a break from creating and eating my own recipes for my cookbook – I’ve been cooking from a variety of books, including Kelsey Kinser’s new one, Vegan Beans From Around The World. The recipes are simple, satisfying, and use good, whole food ingredients. Ease of preparation has been key in my cooking right now – so this book has been much-appreciated!
Kelsey’s goal in writing Vegan Beans was primarily to share good food, as she wrote in her Introduction, but she also wanted to showcase both classic and re-imagined recipes inspired by her extensive travels around the world. You’ll find dishes from Greece, Britain, France, Spain, India, Bulgaria, and Egypt along with cuisine from many other nations. A succinct Introduction tells you how to soak and cook beans, the pros and cons of canned beans vs. dried beans, and why beans are such an important part of a plant-based diet. You’ll find Soups and Salads, Sides and Snacks, Main Dishes, and Drinks and Desserts. While there are no photos in the book, I didn’t find that to be a negative – it reflects the no-nonsense feel of the book.
Thank you, Kelsey and Ulysses Press for sending me a review copy and providing a copy of Vegan Beans to give to one of my readers. The giveaway ends at midnight U.S. Central time August 1 and is open to those in the U.S. and Canada only.
Let’s get to the food!
Green Bean Fries
Dutch Split Pea Soup
Edamame Soy Milk & Soy Milk
Navy Bean Pie
The author discovered this unique pie only fairly recently. It goes by the name “Muslim Bean Pie” in many places. However, this is not an authentic Muslim recipe because some of the spices are not allowed within stricter sects of the religion.
- 2⁄3 cup soy or rice milk powder mixed with 3⁄4 cup water
- 1⁄4 cup and 1 tablespoon ground flax seed mixed into 1⁄4 cup and 2 tablespoons warm water
- 2 cups of cooked navy beans
- 1⁄2 cup sugar
- 1⁄4 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon ginger
- 1 9-inch pie shell, unbaked (either prebought vegan option or homemade)
- While preparing the rest of the recipe, preheat the oven to 425°F.
- In a blender or food processor, combine the soy or rice milk and water with the ground flax seeds and water until it becomes smooth and thick.
- Add all of the remaining ingredients except the pie shell and blend until creamy and you no longer see chunks of beans. If needed, scrape the sides of the blender/food processor and blend again.
- Pour mixture into unbaked pie shell and bake for 15 minutes.
- Lower the temperature to 350°F and bake for another 35 minutes or until a toothpick poked into the center of the pie comes out clean. If there is cracking on the top of your pie, it is probably done. If the edges of the pie crust begin to get too dark, you can cover them with tin foil.
- Pie can be served warm out of the oven or cold.