frijoles blancos a la Heidi

una libra de frijol blanco
dos cebollas
un chile pimiento rojo
5 tomatoes
3 panitos blancos
oregano
perijil
3 dientes de ajo

1. cocina el frijol en agua con una cebolla cortada en medio para 40 minutos en una hoja de presion.
2. mientras en una olla mediana, pone los 5 tomates, el ajo y cebolla sin casacaras y llena con medio vaso de agua (mas o menos), el agua no debe subir mas que el nivel de los vegetales. hierve para 15 minutos mas o menos, hasta cuando los vegetales esten suaves
3. pone los vegetales, pan y el agua en la licuadora con un poco de perejil fresco
4. pone la salsa con los frijoles, sal, pimiento, oregano y cocinar sin la tapadera para 10-15 minutos
5. sirve con arroz integral o pan.

English pea and mint soup

• 1 onion chopped
•   2medium potato , peeled and diced
•   2 garlic clove , crushed
• 850ml vegetable or chicken stock
• 900g  peas in the pod (to give about 250g/9oz shelled peas)
• 4 tbsp chopped fresh mint
• large pinch caster sugar 

1. Heat a tablespoon of oil and a little butter to a pan and fry the onion and after a couple of minutes the garlic until soft. Add.the potato and stock. Bring to the boil, turn down the heat, add the peas and simmer for 15 / 20 minutes or until the potato and peas are soft. 
2. Stir in the mint, sugar and a little lime juice if you like, cool slightly then pour into a food processor or liquidiser and whizz until as smooth as you like.taste and season with salt and pepper.
3. Serve the soup in bowls, garnished with drops of cream if desired.

Tofu, coconut keema

Ingredients

• 1 tablespoon and 1-3/4 teaspoons olive oil
• 1-1/2 cloves garlic, pressed
• 3/8 medium onions, minced
• 3/8 (14 ounce) package extra firm tofu, diced
• 3/8 (16 ounce) can coconut milk
• 1-1/4 teaspoons ground cumin
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1-1/4 teaspoons red pepper paste (or toast 2 red peppers, take off the skin and puree)
• packet of tomato paste and about a cup of water, although add more to get the consistency you want
• 1/2 cup and 1 tablespoon and 2 teaspoons frozen peas, thawed
• 1/2 cup and 1 tablespoon and 2 teaspoons chopped carrot

Directions

1. Heat olive oil in a large saucepan over medium heat. Stir in tofu and onion; cover, and cook, stirring occasionally for 5 then add garlic and fry for another 5 minutes. Stir in cumin, curry powder, ginger, salt and fry for a couple of minutes, add the red pepper paste and tomate paste, fry for another minute; add coconut milk, water and bring to a simmer. Stir in  peas, and carrots; simmer, covered, about 30 minutes. 
2. sirve with chopped coriander sprinkled on top

note, this isn't a hot dish so if you want it to be hot, you need to add chile or make a hot sauce to add.
 

chickpea stew

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/2 teaspoon cayenne pepper, or to taste
• 1 teaspoon garam masala
• 1/2 teaspoon curry powder
• 1 teaspoon of cinnamon
• 1 pinch salt
• 3 potatoes, cut into 1/2-inch cubes
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup tomato sauce
• 1 cup golden raisins
• water, or enough to cover
• 1 (14.5 ounce) can chickpeas, drained and rinsed
• 1 bunch kale or spinach, ribs removed, chopped
• 1/2 cup chopped fresh cilantro

Directions

1. Heat the olive oil in a large pot over medium heat; cook the onion and garlic in the hot oil until the onions are translucent, 5 to 7 minutes. Stir the cumin, coriander, cayenne pepper, garam masala, curry powder, cinnamon and salt into the onion and garlic; cook together until fragrant, about 1 minute. Add the potatoes, diced tomatoes, tomato sauce, and raisins to the pot. Pour enough water over the mixture to cover; bring to a simmer and cook until the potatoes are soft, 10 to 15 minutes.
2. Add the chickpeas and kale/spinach to the pot; simmer until the kale wilts, about 3 minutes. Sprinkle the cilantro over the stew and immediately remove the pot from the heat.