1 medium zucchini, finely diced
1 medium carrot, finely diced
1 potato, finely diced
1 cup water
2 can black beans fifteen ounce
3 tofu dogs, sliced
1/4 cup catsup
Directions
In a soup pot, cook zucchini, carrot, and potato in water over medium
high for 10 minutes or until vegetables are soft. Add beans, tofu
dogs, and catsup and cook for 15 minutes or until thouroughly heated.
Per serving: 254 calories(11% from fat). 15g protein, 3g fat, 43g
carbohydrate, 246 mg sodium, 12g fiber.
We've made this several times now and it is very tasty. A nice cold
winter evening recipe.
From Veggie Life November 1995. Submitted By SANDRA HOFFMAN
Servings: 6 servings
A Cauldron Of Beans Recipe brought to you by Recipe Ideas
Categories: Bean; Tofu; Vegetable
The History of Recipes
Historians have found proof that recipes existed back into ancient history, at least as far as early Egypt, and maybe even further. In practice though, these, early cookbooks were just primitive pictorial recipes for meal preparation.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, is a series of clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. Later on, in Roman times 25BC a man called Apicius created some documents describing recipes enjoyed by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. Aspicius also informs us how the cooks of his times were skilled in the use of many different aromatic flavors, including a few that will be familiar to modern cooks such as basil, fennel and parsley. Closer to modern times, we have a couple of interesting books which appeared in the 1300s ; one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these books are nothing to do with the spicy food that is popular today, but rather descriptions of the types of meals enjoyed by the rich and powerful of the time. In the fifteenth century, knights returning from the crusades brought back many foods and herbs from the Middle-East, including spices such as parsley and basil. The introduction of these new tastes created an outbreak in cookery books, many of which still exist in academic collections. By the arrival of the 1900s, cooking publications were in high demand, mostly as a result of increased literacy, leisure time and being a little richer. Like it or not, the introduction of television brings us cooking programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this A Cauldron Of Beans recipe.
