Turkish style Borlotti Beans with sauteed Fennel and Red Russian Kale

 3-4 Servings | Prep Time 20 min | Cook time 35 minutes

•  2½ cups fresh borlotti beans, podded (2½ cups podded weight)
• 2/4  extra virgin olive oil
• 1 medium size onion, finely chopped
• 1 Fennel bulb, finely chopped
• 1 thinly sliced red Russian kale with hard stem removed
• 2 cloves of garlic, finely chopped
• 1 Tbsp tomato paste
• 2 medium size tomatoes, or half a 15 oz can of whole peeled tomatoes and their juices
• 2 medium sized carrots, peeled and cut into 1 cm. cubes
• 1 medium size potato, peeled and cut into 1 cm. cubes (optional)
• 1 lemon, finely sliced, to garnish (optional)
• water
• salt and pepper

1. Cook the podded borlotti beans in lightly salted water for 5-6 minutes. Drain.
2. At the same time, heat a thick bottomed pot or pan over medium/low heat. Add the olive oil and fry the onion and fennel until soft, 8 minutes, stirring regularly.
3. Add the garlic and tomato paste. Fry for another minute or so, stirring constantly. The garlic should not color.
4. Add the tomato. Stir to mix well, then add the carrot, potato, beans, ¼ cup of water (or more, for a saucier version) and some salt and pepper. Mix well. Bring to the boil, then turn the heat down and leave to simmer, lid on, until the beans are completely soft, 20-30 minutes.
5. Mix in the thinly sliced kale 25 minutes into cooking, with the lid on it should stew with the rest of the food. The heat can be turned off and lid left on to cook the kale more if needed.
6. Take off the heat and leave to cool down to room temperature with the lid still on. Serve topped with fennel fronds from the fennel bulb and/or flat leaf parsley and some lemon juice, if you like.

Eat this on its own or serve with toasted bread or for breakfast with scrambled eggs.

If using canned beans, simply rinse and drain, then follow the instructions above, starting at step 2, and reducing the cooking time in step 4 if necessary.

You can also use other legumes, such as cannelini beans, butter beans or chickpeas.

Ingredients 

• 1 medium head cauliflower, 4-6 cups
• bunch of spinach or cabbage, thinly sliced
• 3 Tablespoons avocado oil or olive oil
• 8 corn tortillas

 Cauliflower Seasoning 

• 1 Tablespoon chili powder
• 1 ½ teaspoons ground cumin
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon dried oregano
• ½ teaspoon paprika
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Avocado Crema

• 1 large avocado
• ¼ cup sour cream or Greek yogurt
• 3 Tablespoons fresh cilantro
• 3 Tablespoons fresh lime juice
• ½ teaspoon salt
• 2 Tablespoons of water

Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.

Wash and chop cauliflower into 1-inch florets. Try to make all the florets about the same size so that they cook evenly.

Make taco seasoning by combining all the spices in a small bowl.

 Add cauliflower to a bowl and toss with oil and taco seasoning.

Add cauliflower to prepared baking sheet and bake for 25 minutes, flipping around the 12 minute mark.

While cauliflower is baking, make avocado crema by mashing the avocado then adding sour cream or yogurt and blending until smooth and adding finely chopped cilantro, lime juice, salt and water. You can also use a food processor or blender.

Warm your tortillas of choice by lightly toasting, or microwaving for 10-20 seconds.

Once cauliflower is done, prep tacos by adding a portion of cauliflower into each tortilla. Top with avocado crema, shredded spinach, cilantro and additional toppings as desired.

Ingredients 

4-6 SERVINGS | PREP TIME 20 MIN | COOK TIME 35 MINUTES

• 1/4 cup water or 2 tablespoons olive or grapeseed oil (for sauteing)
• 2  (use white & pale green parts), sliced and rinsed
• 2 carrots, diced
• 2 stalks celery (some leaves ok), diced
• 2 – 3 cloves garlic, minced
• 1 tablespoon herbs de Provence OR 1 teaspoon each thyme, rosemary, oregano
• 1 can (15 oz) diced tomatoes (I used fired roasted)
• 5 – 6 cups low-sodium vegetable broth or chicken broth or water
• 3 medium (1 lb.) gold or red potatoes , diced
• 1/2 head large cabbage (about 4 cups), sliced (savoy or green)
• 3 cups cooked white beans or 2 cans (15 oz), drained and rinsed (use cannellini, great northern or navy)
• salt & fresh cracked pepper, to taste
• 1/4 cup chopped parsley, to garnish or green onion to garnish

Washing Leeks: Slice off the root end and the dark green parts. Slice in half lengthwise. Run under cold running water, opening up the layers as you rinse to remove and dirt between the leaf sheaths. Lay on flat surface and cut into thin slices horizontally (widthwise).

Saute: In a large dutch oven or stock pot, heat water/oil over medium to medium-high heat, add leeks, carrots and celery, saute for 5 minutes. Smells delicious already! Add garlic and spices, saute for 1 minute more or until fragrant.

Add remaining ingredients: Add tomatoes, potatoes, cabbage, beans, and veg broth.

Simmer: Bring to a boil, cover, reduce heat to low, and simmer for 20 – 30 minutes, or until potatoes and cabbage are tender. Taste for seasoning adding salt & pepper as needed