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I nearly fell off the lazy boy when my eyes scanned the recipe featured in a popular cooking magazine. Had my brain just registered a dish containing raw split peas?  Developed by a professional chef? Who claimed that this was one of her more popular dishes at her restaurant?

Hot diggity!

I have experimented with recipes containing raw legumes in the past and let’s just say that the fact that I hadn’t yet sent anyone into the throes of food poisoning has been a blessing.

I scampered to the grocery store and purchased everything needed for the dish.
I followed the recipe mostly to a tee, even purchasing chili paste.
Store bought paste is not something I would normally advocate using, unless you can purchase it without a preservative. I’m a DIY kind of gal, keeping my dishes as processed free and fresh as possible.

Although I made a change here and there to the recipe, the tweaks weren’t enough to alter the recipe all that much.
Regardless, it resulted in an inedible dish.
My palette may never be the same.
Trust me, you don’t want the details.

So, what to do with some of the ingredients that I bought in such large quantities, those purchased for when I wanted to make extra batches of this popular dish?

With a few eliminations and additions, I set to work on a stir fry – mostly because you can’t really screw that up.
It was delicious!

DSCF4982Serves 4-6

1 onion, diced
8-10 oz mushrooms, sliced
snap peas, a few large handfuls, halved and peas separated
2 large carrots, julienned
1 red pepper, julienned
1 clove garlic, minced
1/2 tbsp ginger root, minced
1/4 tsp chili paste (if you must) or 1-2 green chilies, diced-seeds optional
1-2 tbsp hummus or tahini
1-2 tbsp tamari
1/2 lime, juiced
cilantro, for garnish – amount to your liking
soba noodles, amount to your liking

Heat a large skillet on high. Add onions and mushrooms along with a dash of salt. The salt will draw moisture from the vegetables creating enough juice to keep them from burning. Turn heat to medium low. Cook for a few minutes until onions and mushrooms begin to brown.
Add remaining vegetables, garlic, ginger and chilies or chili paste. Cook until you reach your desired level of doneness.  I prefer my vegetables to be slightly al-dente, about 5-10 minutes should suffice depending on the size you cut the vegetables.
In a separate pot, while veggies are sautéing, cook soba noodles according to package instructions.
Add tamari to vegetable mixture. Add hummus or tahini. Adjust the amount of either the tamari or hummus/tahini, if needed. If the mixture is too thick. add a bit of tamari.  If too thin, add a bit of hummus/tahini.
Add cooked soba noodles
Remove skillet from heat.  Add lime juice. Top with cilantro. Serve.

The raw legume days aren’t gone forever but they also aren’t on the radar map…
Do yo have any edible raw legume recipes? Please share…..