Almost as soon as you turn twenty-six, everyone you know seems to get engaged and start planning weddings.
And they do it without a thought for your checking account — all in one summer.
How rude!
While your friends debate whether lilies or tulips pair better with off-white tablecloths and where their “something blue” will come from, you’re trying to figure out how to finance five out-of-state weddings without starving.
When December came and five save-the-dates arrived, I took action. The first step was signing up for Rancho Gordo’s year of beans subscription.
Beans are an incredibly economical source of protein, and the idea of receiving a box with six pounds of beans every three months was oddly exciting. It’s comforting to have a steady supply of pantry staples, and beans are versatile enough to keep meals interesting.
With a regular supply of beans on hand, I’m always on the lookout for new recipes. So when I was invited to review The Great Vegan Bean Book by Kathy Hester, with photography by Renee Comet, and to join the Great Vegan Bean Blog Tour, I jumped at the chance.
The recipe I picked was for Cajun-spiced black-eyed peas served over creamy vegan grit cakes. They’re exactly as satisfying as they sound: the peas are spiced enough to wake up your taste buds without overwhelming them, and grit cakes are comforting and indulgent in the best possible vegan way.
I didn’t use black-eyed peas because I couldn’t find dried ones, so I substituted red nightfall beans I had on hand. I also added summer squash since it’s in season. Even with those tweaks, the dish was crave-worthy, and the leftovers were just as good the next day.
If you want to eat more plant-based meals, The Great Vegan Bean Book is full of inventive, flavorful options. I’m eager to try other recipes from the book, such as crispy chickpea patties with cornbread waffles, margarita chili beans, and pineapple-rum beans over coconut-lime sweet potatoes.
One year ago… Gingered Pea Tea Sandwiches with Ricotta
Three years ago… Roast Pork Loin with Grilled Peaches and Wildflower Honey Vinaigrette
Four years ago… Loaded Sweet Potatoes
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