Dinner

I purchased a number of tasty organic items from our local farmers' market, including  Piracicaba  broccoli , also known as Brazilian broccoli. I had it raw right after I bought it; it was quite tender and sweet! I also bought nice carrots, a green tomato for pressure cooking, strawberries, and peas. Earlier, I had prepared red kidney beans in my Instant Pot   (beans soaked overnight and then cooked for I think 12 minutes) as a salad ingredient for a Food for Life class for fourth graders, and used a little more water than I needed. I took most of the beans, but left maybe 1/2 cup plus about the same amount of water, now a bean gravy. I put the full tender Piracicaba broccoli, looking like broccolini with thin stalks, into the gravy, as well as carrot, frozen shelled edamame beans, garlic, onion, a bit of turmeric, kala namak (other salt would be fine, too), freshly ground black pepper, and garlic powder, and cooked on medium heat for about 10 minutes. I served, along wi...

I was happy to have a cousin in town today who came over for dinner after his business day. I thought I'd make a bean dish and was originally thinking of cooking cannellini beans then mixing vegetables and soba noodles into them. I ended up instead serving soba noodles as their own side dish. Here is what I did. Ingredients 2 cups cannellini beans soaked overnight (I got away with soaking for maybe 3 hours and it worked out okay, but I think I'd get softer beans if I soaked for longer) then rinsed and drained again Enough water to just cover the beans Vegan bouillon cube 3/4 cup compressed cup kale leaves, roughly hand separated from stems into approximately 3/4" squares 3 medium carrots cut into large sections approximately 1/2" in size Garlic to taste; 2 cloves finely (1/8" or so) chopped garlic would be good, but we had fresh green garlic, and I used at last a tablespoonful cut into larger 1/4" or so pieces 1t grated or finely (1/8" or so) chopped gi...