I try to feed ButterBean nutritious, organic food whenever possible and have tossed around the idea of not feeding him meat. To test it out, a few weeks ago I made him some "tofu fingers" minus the cayenne pepper the recipe called for.
African-Style Stewed Kale
adapated from Bon Appetit
Heat 2 Tbsp. extra virgin olive oil in a large saute pan. Add 1 chopped onion and 3 minced garlic cloves and saute until soft. Stir in 1 Tbsp. ground cumin and 1 Tbsp. ground coriander, then 1 28-oz. can of crushed tomatoes and chopped stemmed leaves from 2 heads of kale. Cover and cook until kale is just tender, about 15 minutes. Add one can of black beans. Stir in 1/2 cup peanut butter and 1/2 cup fresh cilantro leaves or 3-4 cubes of frozen Dorot cilantro and simmer for 10 minutes; season with hot pepper sauce, if desired. Serve plain or over couscous.
adapated from Bon Appetit
Heat 2 Tbsp. extra virgin olive oil in a large saute pan. Add 1 chopped onion and 3 minced garlic cloves and saute until soft. Stir in 1 Tbsp. ground cumin and 1 Tbsp. ground coriander, then 1 28-oz. can of crushed tomatoes and chopped stemmed leaves from 2 heads of kale. Cover and cook until kale is just tender, about 15 minutes. Add one can of black beans. Stir in 1/2 cup peanut butter and 1/2 cup fresh cilantro leaves or 3-4 cubes of frozen Dorot cilantro and simmer for 10 minutes; season with hot pepper sauce, if desired. Serve plain or over couscous.