I've made this a few times over the summer and fall, since I have a little rosemary plant in the garden...it's one of the final garden survivors after multiple freezing nights, along with my sage and Italian parsley plants. I've been covering them with winter coats over a wire frame every night, but I think we're losing the fight. Everything else is done and pulled out.
This is super easy, and usually a lunch time meal. Fresh rosemary leaves are tossed into a pan with lightly fried garlic in extra virgin olive oil, then the drained beans are tossed in and cooked just until they're warmed through. It's sprinkled with coarsely ground bread crumbs, also fried in a little olive oil. Sprinkle with a little salt, and splash a little more olive oil on the final product. I like to sprinkle a tiny bit of lemon juice on this too. This is worth it for the fragrance alone - rosemary is pretty subtle tasting, but the smell is wonderful - you know you're eating real food.
It's been raining, snowing, and chilly all week, and it caught up with me when I caught a little cold a couple days ago. That was my cue to make vegetable soup with kale and dumplings, and I'm feeling much better now. These dumplings are just flour, Earth Balance margarine, and water, mixed to the consistency of a slightly gooey bread dough. Added to a hot pot of soup, they're cooked for about 10 minutes on a low simmer.
I made this a little while back, but forgot to include it here. On the left are cumin-spiced oyster mushrooms, and on the right sauteed green pea shoots with tamari and sesame oil. I've just discovered pea shoots this summer, and I'm a big fan. They taste like fresh green peas, with the texture of spinach, so they cook in just minutes. In the middle is fried marinated tofu, with a tamarind glaze from Vegan Yum Yum. Here's the tamarind recipe from the VYY blog, also in the cookbook.