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Posted by tinako on July 4, 2009

Lunch today was the last of the Baked Tempeh on wheat with the cooked onions, lettuce, and BBQ Sauce, with the last of the cherries we picked and some veggie juice.

Right after lunch I quick soaked 2/3 c chickpeas and started some French bread in my bread machine, on timer.  Anyone with a bread machine has a recipe for this, so I won’t post it.

Beets, Bowties, Mediterranean Garbanzos

Beets, Bowties, Mediterranean Garbanzos

Dinner was Mediterranean Garbanzos and Green Beans over whole wheat bowties, beets, beet greens, and the French bread.



There are several ways to cook beets, but I just boil them.  I trim the tops and bottoms, only wash them if theyre filthy, and cover them with water in a saucepan.  Boil then simmer until tender.  This takes a while, maybe 40 min?  Allow plenty of time, since they are even better when they have cooled.  When they are easily pierced with a fork, drain them and cool them off.  I usually run cold water into the saucepan, and then rub the skins off under the running cold water.  If they’re too hot too handle, obviously you’ll just have to wait a bit.  The skins come off very easily, and then cut them into slices or wedges.  Tonight I served them plain, but in the past I have tossed them in a Horseradish Vinaigrette, which was very good.  I think it had dill in it, too.  I didn’t have the recipe or any horseradish here, but they are very good plain.

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