Lobee Salad Recipe

To all of the devoted Lent-ers, I know it can be difficult to getthe daily recommended allowances of protein on a vegan diet. Many of my family members are observing Paas and I have made it my goal to  create meals that are satiating as well as fully nutritious.

In the next few weeks, I will be posting multiple recipes that are totally vegan and delishious, some of which are classic as well as a few new dishes I’ve been working on.

Like most legumes, pinto beans are loaded with dietary fiber and a decent amount of protein. What you may not know is, they are also high in folate as well as a handful of other minerals, making them a great source of nutrients.

Things you will need:
5 qt. pot
Can Opener
Chef’s Knife
Cutting Board

Ingredients:
2 cans of pinto beans, opened and drained (this is a great shortcut)
3-4 Tbs. of olive oil
2 onions, diced
2-3 Tbs. tomato paste
1 Tbs. of sugar
3 Tbs. white vinegar
2 tsp. flour
1 pinch of cayenne
2 tsp. Kosher salt
1 tsp. fresh black pepper

Instructions:
Place pot over a medium flame and add in olive oil.  Add in diced onions and cook until slightly golden. Stir in tomato paste and cook down for 2-3 minutes. Add in the remainder of the ingredients, including the beans. Simmer on low for 20-30 minutes, this will allow all the flavors to marry together. Feel free to adjust vinegar and cayenne to your liking. I tend to like a nice tangy flavor in my lobee salad. Experiment and make it your own!

Chef’s Note:
Lobee salad begs to be eaten with lebni(for those of us whom are not on Paas), a plate full of fresh herbs, and some fresh lavash.
Some canned pinto beans contain a lot of salt. Take this in consideration when adding your own salt.

Recipes, Side Dish

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