Many of you have been reading this blog long enough to know that Vegan MoFo is vegan month of food. If not, you may wonder what it means? Well, hundreds of vegan bloggers are working hard all month to bring you great recipe ideas. You can go to the link above to see the blogs in categories.
In years past it’s been held in October but this year it’s a September celebration. I always find new blogs to add to my favorites and I’m sure you will too. So make a little time this month for all the vegan goodies!
My second announcement is that Carry Porter won the Google Play giveaway and got a copy of the The Great Vegan Bean Book. Congratulations! There will be more giveaways as the month goes on so stay tuned!
Here’s another recipe from The Great Vegan Bean Book that’s perfect for a lazy day at home. Mother Stallard Beans are beautiful football shaped beans that make a brilliant broth. That’s why this recipe is so simple that you can pull it together in minutes before you go to work if you’re using the slow cooker version.
You can make it in the slow cooker or on the stovetop. If it’s as hot where you are as it is here you’ll want to use the slow cooker so you can keep your house cool. Leftovers are great over rice or quinoa.
- 2 cups (386 g) dry Mother Stallard Beans, rinsed and picked through
- 6 cups (1410 ml) water
- 2 bay leaves
- 1 (2 inch) sprig fresh rosemary
- 2 carrots, diced
- salt and pepper, to taste
- Add everything except salt and pepper to a soup pot.
- Bring to a boil, cover and turn heat down to medium low.
- Cook until the beans are tender about 2 to 3 hours. If your beans are older it can take as much as twice as long.
- Add salt and pepper to taste and then dig into a bowl of home-cooked goodness!
- Add everything except salt and pepper to the slow cooker and cook for 7 to 10 hours on low.
- Add salt and pepper to taste before serving.