Lebanese Green Bean Stew (Lubyi) by Danielle | Vegan, Gluten-free, Mediterranean Diet





Today, Lebanese Green bean stew or « Lubyi» 🇱🇧 by @edithandherbert . Thank you Danielle for this delicious, vegan and gluten free dish. Danielle made hers low FODMAP which is something new I learned today 😄. See her version at @lowfodmaplebanese 
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This is a very special recipe because Danielle’s mom would make this at least once a week. I like to think that cooking our loved one’s favorite dishes bring them back to the table. These are the most beautiful recipes- with memories. I decided to cut the lemons like my grandma did, so she could join, too.
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We also spoke about the explosion that happened in Beirut a few weeks ago. It continues to devastate Lebanon. Food prices are especially high and food banks could use our help. If you can donate, consider donating  to @lebfoodbank and @lebaneseredcross . (Danielle has vetted them)
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Lebanese Green Bean Stew (Lubyi)

Ingredients (for 3-4)

* 1 lb. fresh green bean or 1 lb. canned, drained 
* 1 onion, julienne
* 1 garlic clove, minced 
* 1 cinnamon stick
* ¼ tsp. Allspice (optional)
* ¼ tsp. Cumin
* ¼ cup olive oil
* Salt and pepper
* ½ cup water
* 1-8oz. Can tomato sauce 

Directions: 

1. In sauté pan or medium saucepan, heat olive oil, onions and garlic for a few minutes or until slightly softened.
2. Then, add in green beans, tomato sauce, spices, salt and pepper. Add ¼ cup water. Bring to a simmer, then cover and let simmer 20-30 minutes, or green beans are fully softened. (About 20 minute for canned). Add more water if evaporates too quickly. 
3. To serve, remove cinnamon stick. Top with parsley or toasted pine nuts. For traditional pairing, serve with rice or pita. 






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Hummus from scratch with all her summer friends. Marta and I decided to make a no-cook recipe to escape the oven during these hot temps in California and Italy. Simple recipes like these can be a life saver when you just don’t feel like cooking. Get a can of garbanzo(chickpeas) in a pinch, tahini, garlic, lemon and olive oil and you’re set to go! Hummus for snacking, humus for sandwiches, hummus for buddha bowls with grilled veg. Any way you like it. . It was a delight cooking and chatting with Marta today. She actually made her own tahini by blending sesame seeds with salt and sesame oil. I love that Marta is always on the quest to learn and try new things. Thank you Marta for sharing this time in the kitchen together. I can’t wait to see what we’ll cook up next! @martascooking . Here is the recipe for basic hummus. Feel free to add a roasted red bell pepper or parsley to make a nice hummus trio. . Hummus from scratch . • 1 can (425 grams), about 1 1/2 cups cooked garbanzo beans, reserve some liquid from can • 2-3 Tablespoon tahini • 1/2-1 garlic clove • ½-1 lemon, juiced • 2 Tablespoon olive oil . In food processor or immersion blender, blend all ingredients thoroughly. Taste and season with pinch of salt if needed. Add a spoon or two of the beans liquid if having trouble blending and want lower fat. . Can garnish with olive oil, parsley and/or paprika. . Serve pita or with Fresh veg for dipping like: Radishes Carrots Cucumbers Peppers . #hummus #hummusrecipe #instafood #instarecipe #vegetarian #vegan #vegano #mediterraneandiet #bluezones #longevity #chickpeas #tahini #veganarmenian #veganrecipes @kevala_organics

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