Vegan Recipe

Sealed Root Vegetables with Garbanzo Beans
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  1. 1 cup organic garbanzo beans, soaked overnight
  2. 3 cups spring or filtered water
  3. 1 inch kombu
  4. 2 tablespoons organic sesame oil
  5. 1 medium organic leek, cut into 1 1/2-inch cuts
  6. 1 organic carrot, cut into 1 1/2-inch chunks
  7. 1 cup organic rutabaga, cut into 1 1/2-inch chunks
  8. 1 cup organic turnips, cut into 1 1/2-inch chunks
  9. 2 cups garbanzo bean soaking water
  10. 4 tablespoons organic rice flour
  11. 1 1/2 teaspoons unrefined sea salt (SI band recommended)
  12. 2 cloves organic garlic, chopped
  13. 1 organic bay leaf
  1. Drain beans and save 2 cups soaking water, set aside.
  2. Place beans in a pressure cooker and add fresh water. Bring to a boil.
  3. Skim off any foam. Add kombu. Cover and bring up to full pressure.
  4. Cook according to pressure cooker instructions (about 1215 minutes on high pressure).
  5. Preheat oven to 350° F.
  6. Heat cast iron skillet over medium heat. Add oil and leeks. Make sure oil is hot before adding vegetables, but not so hot that it smokes.
  7. Toss leeks to lightly coat and let heat for a minute without stirring. You are searing the walls-making them brown.
  8. Repeat with carrot, then rutabaga, and then turnip, taking time for each one to seal. This will take about 15-20 minutes.
  9. Remove vegetables and place in baking dish with a good lid. Add the drained garbanzo beans.
  10. In a separate bowl, beat rice flour and bean juice until evenly moistened.
  11. Pour into the cast iron skillet and stir over heat until sauce thickens.
  12. While stirring add salt, garlic and bay leaf. Mix in with beans and vegetables.
  13. Cover and bake 4550 minutes at 350° F.
Natural Epicurean Academy of Culinary Arts | Vegan and Vegetarian Culinary Arts School