Serves: 6
Total Calories: 61

2 cups soft wheat berries
1 1/2 cups dried lima beans
6 to 8 cups water
6 inch strip kombu, rinsed
3 tablespoons tamari sauce or to taste
2 cloves garlic pressed
1/4 cup minced fresh parsley

1. Rinse the lima beans and wheat berries, place them in a large bowl, and cover with 6 to 8 cups water. Soak 8 hours or overnight.
2. Rinse and drain the soaked beans and wheat, and transfer to a slow cooker along with the kombu. Add enough water to cover by 1 inch. Cook on high for about 1 hour, then reduce the heat to low and continue to cook 8 hours, or until the beans and wheat are soft and tender.
3. Add the tamari and garlic to the mixture and stir well. If it’s too dry, add a little more water
4. Serve hot with a sprinkling of parsley.

Nutritional Facts:

Serves: 6
Total Calories: 61
Calories from Fat: 0

More Recipes from the Vicki's Vegan Kitchen Cookbook:
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Cooking Dried Beans
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Tips for Bean Digestibility
Mung Dal
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Black Bean Stuffed Peppers
Vegetable Chili
Crockpot Lima Beans and Wheat Berries
Lentil Sprout Saute
Lentil Pie
Bulgar with Lentil Sprouts
Adzuki Beans with Winter Squash
Hippie Burgers
A Word About Tofu
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Tofu Veggie Corn Cakes
Tofu Shepherd's Pie
Tofu "Fish" Sticks
Tofu Bourguignon
Tofu with Chard and Shiitake
Tofu and Greens with Onion Sauce
Pecan Stuffed Thanksgiving Loaf
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Cooking Ideas for Tempeh
Sweet and Sour Tempeh
Pan Seared Tempeh Marsala