Eggplant, lima beans, food bank, oh my!

I am going to start out by thanking the Bellingham Food Bank, without whom this blog would not have been possible.

Let me back up.

Anyone, yes, anyone can go to the Food Bank. It’s a really awesome place with fresh, locally grown veggies and kind friendly people.

I’ll admit juicing was the main reason I started going. The first magical time I walked through the line the nice man behind me said I could have his allotment of limes because he wouldn’t use them. I said, “thank you kind sir, I can juice those!” We then had a great conversation about juicing and he turned me on to the gigantic $10 bag of carrots.

Today the woman in front of me gave me her allotment of potatoes.

Every two Wednesdays I get my CSA box. Sometimes I am a greedy veggie pig and go to the Food Bank too.

To make myself sound less greedy, I only take the veggies that no one is going to eat. I don’t take the ham or the imitation crab. I don’t even take the cans.

For having such an awesome Food Bank that has a GARDEN, no one here seems to like fresh veggies. It’s really a damn shame.

My meal tonight was courtesy of the Bellingham Food Bank and the local Grocery Outlet, where I bough a bag of $.69 brown rice. I really just had a hankering for rice and GrocOut is a world unto itself.

I managed to snag a very large, somewhat bruised eggplant and everyone got a bag of lima beans. I’ve never really liked lima beans, but I know I should have more beans in my diet, so I took them. I’m going away for the weekend, so I decided to eat what had to be eaten first. The eggplant was at definitely the top of the list.

That leads me to EGGPLANT and LIMA BEAN MASALA (made with what I had on hand, minus the rice, which is to be served on the side).

1 tsp. black mustard seeds

1 tsp. cumin seeds

1 tsp. dry cumin

1 onion

1 eggplant

1 cup lima beans

¼ tsp. turmeric

1 tsp. curry powder

2 jalapeno peppers

1 tsp Garam masala

1 tsp red pepper

1/3 almond milk (I made fresh yesterday)



1 tsp. salt

Heat oil in a pan, add mustard and cumin seeds. Once they pop, add the onion, turmeric, curry powder, dry cumin and jalapenos. Cook until tender.

Add the eggplant, lima beans and 1 cup of water. My eggplant was huge so I added an extra cup of water, but watch it. Bring to a boil, cover and let simmer until beans are cooked.

Stir in milk, garam masala, red pepper, salt and cook until it reaches the consistency you like.

Add cilantro and parsley.


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