INGREDIENTS
- 2 tbsp, oil
- 1 shallot, diced
- 2 garlic cloves, minced
- 1" piece of ginger, minced
- 2 medium sweet potatoes, peeled and diced
- 1 head broccoli, cut into small florets
- 1/4 cup water, plus more as needed
- green curry paste, to taste
- 1 tsp soy sauce
- 1 cup black beans, rinsed and drained
- 1/4 cup coconut milk, or more as desired
- salt and pepper to taste
METHOD
1. Heat oil in a wok or frying pan over medium heat. Saute shallot, garlic, and ginger for a few mins, until fragrant and lightly browned. Add sweet potato and fry for 5 mins.
2. Add broccoli and cook for about 15 mins, adding splashed of water as needed to help stem/cook the veggies and keep them from sticking to the pan.
3. Add curry paste, along with 1/4 cup of water and mix well. Add soy sauce and beans and cook for about 5 mins, making sure the veggies are now fully cooked.
4. Add coconut milk, season to taste, and serve.
From Vegan Dad (http://vegandad.blogspot.com/2010/02/easy-green-curry.html)
Showing posts with label beans. Show all posts
Showing posts with label beans. Show all posts
Thursday, December 2, 2010
Thursday, November 18, 2010
Kale and Roasted Vegetable Soup
Ingredients:
•3 medium sweet potatoes, cubed
•1 large rutabaga, peeled and cubed
•1.5 medium onions, diced
•3 gloves garlic, minced
•4 –6 cups vegetable broth (use 4 if you want a thicker stew-like soup, and 6 if you prefer a brothier soup)
•1 bunch kale, washed and trimmed
•1 tsp cumin
•1/2 tsp coriander
•1 can black beans, rinsed and drained
•1 small avocado, diced
•salt and pepper (to taste)
To Prepare:
1.Preheat oven to 400 degrees. Cube the sweet potatoes and rutabaga into evenly sized pieces. Toss with a bit of olive oil and salt and pepper, and spread evenly onto a sheet pan.
2.Roast the vegetables for 45 minutes, or until browned and tender, stirring once halfway through cooking.
3.Once the vegetables are done, sauté the onions and garlic over medium high heat in a heavy-bottomed pot (like a Dutch oven) until soft and starting to turn brown.
4.Add roasted vegetables, vegetable broth, and spices and bring up to a simmer.
5.Fill pot to the top with kale (washed and torn), and cover for at least 10 minutes so that the kale will wilt and steam.
6.Check kale for tenderness after 10 minutes. Once ready, add rinsed black beans and stir well to heat through.
7.Adjust final seasoning with salt and pepper. Ladle and serve into individual bowls, and top with freshly diced avocado.
From The Front Burner (http://www.thefrontburnerblog.com/2010/11/kale-and-roasted-vegetable-soup-the-video.html)
•3 medium sweet potatoes, cubed
•1 large rutabaga, peeled and cubed
•1.5 medium onions, diced
•3 gloves garlic, minced
•4 –6 cups vegetable broth (use 4 if you want a thicker stew-like soup, and 6 if you prefer a brothier soup)
•1 bunch kale, washed and trimmed
•1 tsp cumin
•1/2 tsp coriander
•1 can black beans, rinsed and drained
•1 small avocado, diced
•salt and pepper (to taste)
To Prepare:
1.Preheat oven to 400 degrees. Cube the sweet potatoes and rutabaga into evenly sized pieces. Toss with a bit of olive oil and salt and pepper, and spread evenly onto a sheet pan.
2.Roast the vegetables for 45 minutes, or until browned and tender, stirring once halfway through cooking.
3.Once the vegetables are done, sauté the onions and garlic over medium high heat in a heavy-bottomed pot (like a Dutch oven) until soft and starting to turn brown.
4.Add roasted vegetables, vegetable broth, and spices and bring up to a simmer.
5.Fill pot to the top with kale (washed and torn), and cover for at least 10 minutes so that the kale will wilt and steam.
6.Check kale for tenderness after 10 minutes. Once ready, add rinsed black beans and stir well to heat through.
7.Adjust final seasoning with salt and pepper. Ladle and serve into individual bowls, and top with freshly diced avocado.
From The Front Burner (http://www.thefrontburnerblog.com/2010/11/kale-and-roasted-vegetable-soup-the-video.html)
Lime Cilantro Sweet Potatoes with Black Beans
Recipe:
(adapted from Epicurious)
3 tbsp olive oil
3 medium sweet potatoes (I guess they’re actually yams? The ones that are orange inside…), diced
3 cups cooked black beans (or 2 cans), rinsed and drained
juice of 2 limes
zest of 1 lime
1 tsp salt, divided
pinch or two cayenne
1/4 cup chopped cilantro
Preheat the oven to 450 and line 2 baking sheets with parchment or silpats.
Toss the diced sweet potatoes with oil and 1/2 tsp of salt and spread evenly on the prepared baking sheets.
Bake about 20 minutes (time will depend on the size of the sweet potato pieces), or until tender. Remove and let cool for about 5 minutes.
While the sweet potatoes are baking, whisk the lime zest, lime juice, remaining salt, and cayenne together in a large bowl. Add the black beans and sweet potatoes (after cooling slightly) and toss well. Sprinkle with cilantro, toss again, and serve.
From Cate's World Kitchen (http://catesworldkitchen.com/2010/06/lime-cilantro-sweet-potatoes-with-black-beans/)
(adapted from Epicurious)
3 tbsp olive oil
3 medium sweet potatoes (I guess they’re actually yams? The ones that are orange inside…), diced
3 cups cooked black beans (or 2 cans), rinsed and drained
juice of 2 limes
zest of 1 lime
1 tsp salt, divided
pinch or two cayenne
1/4 cup chopped cilantro
Preheat the oven to 450 and line 2 baking sheets with parchment or silpats.
Toss the diced sweet potatoes with oil and 1/2 tsp of salt and spread evenly on the prepared baking sheets.
Bake about 20 minutes (time will depend on the size of the sweet potato pieces), or until tender. Remove and let cool for about 5 minutes.
While the sweet potatoes are baking, whisk the lime zest, lime juice, remaining salt, and cayenne together in a large bowl. Add the black beans and sweet potatoes (after cooling slightly) and toss well. Sprinkle with cilantro, toss again, and serve.
From Cate's World Kitchen (http://catesworldkitchen.com/2010/06/lime-cilantro-sweet-potatoes-with-black-beans/)
Friday, August 6, 2010
Cheesy Creamy Casserole
INGREDIENTS
- 1 head of broccoli, cut into florets
- 1 head of cauliflower, cut into florets
- 1 can chickpeas, drained and rinsed
- large handful baby spinach
Sauce
- 1 pkg firm tofu
- 1 onion, chopped
- 1 clove of garlic, minced
- 1/3 cup raw cashews
- 3/4 cup roasted red pepper (I used bottled peppers)
- 1-2 tsp salt
- freshly ground pepper
- 3/4 cup nutritional yeast
- 1/2 tsp tumeric
- 1 tsp mustard
- 1/4 cup arrowroot powder
- 3 cups soy milk
Topping
- 1/2 cup bread crumbs
- 1/3 cup ground almonds
METHOD:
Preheat oven to 350 degrees
1. Steam broccoli and cauliflower for 5-6 mins, until softened but still firm.
2. While veggies are steaming, make the sauce. Place sauce ingredients in a blender or food processor and process until smooth. Pour into a saucepan and bring to bubbling, whisking constantly.
3. Mix together steamed veggies, chickpeas, and spinach with sauce and pour into a large casserole dish. Top with bread crumbs and almonds. Bake for 40 mins, until bubbling and top is browned.
From VeganDad (http://vegandad.blogspot.com/)
- 1 head of broccoli, cut into florets
- 1 head of cauliflower, cut into florets
- 1 can chickpeas, drained and rinsed
- large handful baby spinach
Sauce
- 1 pkg firm tofu
- 1 onion, chopped
- 1 clove of garlic, minced
- 1/3 cup raw cashews
- 3/4 cup roasted red pepper (I used bottled peppers)
- 1-2 tsp salt
- freshly ground pepper
- 3/4 cup nutritional yeast
- 1/2 tsp tumeric
- 1 tsp mustard
- 1/4 cup arrowroot powder
- 3 cups soy milk
Topping
- 1/2 cup bread crumbs
- 1/3 cup ground almonds
METHOD:
Preheat oven to 350 degrees
1. Steam broccoli and cauliflower for 5-6 mins, until softened but still firm.
2. While veggies are steaming, make the sauce. Place sauce ingredients in a blender or food processor and process until smooth. Pour into a saucepan and bring to bubbling, whisking constantly.
3. Mix together steamed veggies, chickpeas, and spinach with sauce and pour into a large casserole dish. Top with bread crumbs and almonds. Bake for 40 mins, until bubbling and top is browned.
From VeganDad (http://vegandad.blogspot.com/)
Monday, August 2, 2010
Roasted Chickpeas Two Ways
You can use different spices in both of these recipes or leave out the seasoning altogether.
Chili Roasted Chickpeas from Dried Beans
1 cup dried chickpeas
2 teaspoons chili powder
1 1/2 teaspoons salt
1 tablespoon lime juice
Pick over and rinse the chickpeas. Cover them with water 2 inches above the level of the beans and let soak overnight.
Drain and rinse the chickpeas. Put in a pot with enough water to cover and bring to a boil. Turn down the heat, add 1 1/2 teaspoons of the chili powder and simmer for 10 minutes. Drain. Place in a bowl and toss with the lime juice..
Preheat the oven to 400F. Lift the chickpeas out of the bowl with a slotted spoon and place them in a single layer on an oiled baking sheet. Stir after 15 minutes, brushing them with the lime juice remaining in the bowl. Repeat three times, the last time sprinkling them with the remaining chili powder and salt. When they are golden brown and crispy (about 50-60 minutes in total) remove from the oven . Cool completely before serving.
Makes 6 servings. Per serving: 125 Calories (kcal); 2g Total Fat; (15% calories from fat); 7g Protein; 21g Carbohydrate; 0mg Cholesterol; 549mg Sodium; 7g Fiber. Weight Watchers Core / 2 Points.
Curry Roasted Chickpeas from Canned Beans
1 1/2 cups canned chickpeas, drained and rinsed
1/2 teaspoon curry powder
1/4 teaspoon cumin
1/8 teaspoon cayenne
1/4 teaspoon salt (optional)
Preheat oven to 400F. Combine all ingredients in a mixing bowl and mix well. Spray a baking sheet with canola oil and spread chickpeas out in a single layer. Bake, stirring every 15 minutes, until golden and crunchy, about 45-50 minutes. Cool completely before serving.
From FatFree Vegan (http://blog.fatfreevegan.com/)
Chili Roasted Chickpeas from Dried Beans
1 cup dried chickpeas
2 teaspoons chili powder
1 1/2 teaspoons salt
1 tablespoon lime juice
Pick over and rinse the chickpeas. Cover them with water 2 inches above the level of the beans and let soak overnight.
Drain and rinse the chickpeas. Put in a pot with enough water to cover and bring to a boil. Turn down the heat, add 1 1/2 teaspoons of the chili powder and simmer for 10 minutes. Drain. Place in a bowl and toss with the lime juice..
Preheat the oven to 400F. Lift the chickpeas out of the bowl with a slotted spoon and place them in a single layer on an oiled baking sheet. Stir after 15 minutes, brushing them with the lime juice remaining in the bowl. Repeat three times, the last time sprinkling them with the remaining chili powder and salt. When they are golden brown and crispy (about 50-60 minutes in total) remove from the oven . Cool completely before serving.
Makes 6 servings. Per serving: 125 Calories (kcal); 2g Total Fat; (15% calories from fat); 7g Protein; 21g Carbohydrate; 0mg Cholesterol; 549mg Sodium; 7g Fiber. Weight Watchers Core / 2 Points.
Curry Roasted Chickpeas from Canned Beans
1 1/2 cups canned chickpeas, drained and rinsed
1/2 teaspoon curry powder
1/4 teaspoon cumin
1/8 teaspoon cayenne
1/4 teaspoon salt (optional)
Preheat oven to 400F. Combine all ingredients in a mixing bowl and mix well. Spray a baking sheet with canola oil and spread chickpeas out in a single layer. Bake, stirring every 15 minutes, until golden and crunchy, about 45-50 minutes. Cool completely before serving.
From FatFree Vegan (http://blog.fatfreevegan.com/)
Thursday, July 15, 2010
Chickpea Hot Pot Recipe
Leftovers are going to thicken up ovenight - thin with a bit of water/stock while reheating, and adjust for seasoning again. You can find bulgur in the bins at most natural food stores and Whole Foods Markets.
1 large yellow onion, chopped
a splash of olive oil
a couple pinches of salt
2/3 cup uncooked bulgur
1 14-ounce can of chickpeas, drained and rinsed
4 1/2 cups vegetable stock
1/2 cup orange juice
1 1/2 cup cauliflower, trimmed into small trees
2 cup kale or chard, destemmed and cut into thin ribbons
olive oil for finishing drizzle
red onion, chopped for garnish
In a large pot over medium-high heat saute the onion in the olive oil along with the salt - for a minute or until the onion begins to soften a bit. Stir in the bulgur. Stir in the chickpeas and the stock. Bring the ingredients to a simmer. Cook for another few minutes, it should start to thicken. Taste to see if the bulgur is cooked through, if so add the orange juice. If not, simmer for a couple more minutes before adding the juice. Stir in the cauliflower and the kale as well - simmer another few minutes, until the cauliflower is just tender. If the stew is on the thick side, thin with a bit more water or stock. Taste, and add salt if necessary. Serve garnished with a drizzle of olive oil and red onions.
Serves 4 - 6.
From 101 Cookbooks (http://www.101cookbooks.com/)
1 large yellow onion, chopped
a splash of olive oil
a couple pinches of salt
2/3 cup uncooked bulgur
1 14-ounce can of chickpeas, drained and rinsed
4 1/2 cups vegetable stock
1/2 cup orange juice
1 1/2 cup cauliflower, trimmed into small trees
2 cup kale or chard, destemmed and cut into thin ribbons
olive oil for finishing drizzle
red onion, chopped for garnish
In a large pot over medium-high heat saute the onion in the olive oil along with the salt - for a minute or until the onion begins to soften a bit. Stir in the bulgur. Stir in the chickpeas and the stock. Bring the ingredients to a simmer. Cook for another few minutes, it should start to thicken. Taste to see if the bulgur is cooked through, if so add the orange juice. If not, simmer for a couple more minutes before adding the juice. Stir in the cauliflower and the kale as well - simmer another few minutes, until the cauliflower is just tender. If the stew is on the thick side, thin with a bit more water or stock. Taste, and add salt if necessary. Serve garnished with a drizzle of olive oil and red onions.
Serves 4 - 6.
From 101 Cookbooks (http://www.101cookbooks.com/)
Garbanzo Burgers
(from Super Natural Cooking by Heidi Swanson, taken from Cate's World Kitchen http://catesworldkitchen.com/)
2 15 oz cans garbanzo beans, drained
4 large eggs
1/2 tsp salt
1/3 cup chopped fresh cilantro
1 onion, chopped
grated zest of one lemon
1 cup alfalfa sprouts, chopped
1 cup bread crumbs
1 tbsp olive oil
lettuce, tomato, avocado, onion etc. (whatever you prefer) for filling
Combine the garbanzos, eggs, and salt in a food processor and puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts.
Add the bread crumbs and stir, then let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into 12 1 1/2 inch thick patties (I made mine slightly thinner).
You can add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.
Heat the oil in a heavy skillet over medium-low heat, add 4 patties, cover, and cook for 7-10 minutes until the bottoms begin to brown.
Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties.
Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.
2 15 oz cans garbanzo beans, drained
4 large eggs
1/2 tsp salt
1/3 cup chopped fresh cilantro
1 onion, chopped
grated zest of one lemon
1 cup alfalfa sprouts, chopped
1 cup bread crumbs
1 tbsp olive oil
lettuce, tomato, avocado, onion etc. (whatever you prefer) for filling
Combine the garbanzos, eggs, and salt in a food processor and puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts.
Add the bread crumbs and stir, then let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into 12 1 1/2 inch thick patties (I made mine slightly thinner).
You can add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.
Heat the oil in a heavy skillet over medium-low heat, add 4 patties, cover, and cook for 7-10 minutes until the bottoms begin to brown.
Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties.
Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.
Wednesday, July 14, 2010
Black Bean Brownies
Description:
Dense, fudgey and ultra-healthy, these brownies are a great alternative to traditional brownies! It's amazing how they taste like chocolate and fudge and not beans! Chef's Notes: Rolled oats run through the food processor may substituted for the instant oats. Use optional sugar if your bananas are still green and not very ripe.
Ingredients:
•15 ounces black beans, drained and rinsed
•2 whole bananas
•⅓ cup agave nectar
•¼ cup unsweetened cocoa
•1 tbsp cinnamon
•1 tsp vanilla extract
•¼ cup raw sugar (optional)
•¼ cup instant oats
Instructions:
Preheat oven to 350F. Grease anf 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approx 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing Chef's Note: if you find these brownies are too soft or too fudgey, add another 1/4 cup oats or flour.
From Happy Herbivore (http://happyherbivore.com/)
Dense, fudgey and ultra-healthy, these brownies are a great alternative to traditional brownies! It's amazing how they taste like chocolate and fudge and not beans! Chef's Notes: Rolled oats run through the food processor may substituted for the instant oats. Use optional sugar if your bananas are still green and not very ripe.
Ingredients:
•15 ounces black beans, drained and rinsed
•2 whole bananas
•⅓ cup agave nectar
•¼ cup unsweetened cocoa
•1 tbsp cinnamon
•1 tsp vanilla extract
•¼ cup raw sugar (optional)
•¼ cup instant oats
Instructions:
Preheat oven to 350F. Grease anf 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approx 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing Chef's Note: if you find these brownies are too soft or too fudgey, add another 1/4 cup oats or flour.
From Happy Herbivore (http://happyherbivore.com/)
Cocoa-Coconut Chili
Cocoa-Coconut Chili from Eat, Drink & Be Vegan (pg. 94) by Dreena Burton
Makes 7-9 servings, wheat free
1-1 1/2 coconut oil
2 cups diced onion
1 1/2 cups diced celery
1/2 cup diced red or yellow peppers
4-6 medium garlic cloves, minced
1 tsp sea salt
pepper, to taste
2 tbsp mild chili powder
1/2 tsp cinnamon
1/8 tsp allspice
2 1/2 - 3 tbsp cocoa powder
2 cans diced tomatoes
1 can rinsed & drained black beans
1 can rinsed & drained kidney beans
1 can rinsed & drain pinto beans
1 can light coconut milk
1/2 cup unsweetened shredded coconut
2 tsp chipotle hot sauce (I omitted this because the kids don't like spice)
1 cup frozen corn
1- 1 1/2 tsp agave nectar
1-2 fresh limes (for garnish)
Saute oil, onion, celery, bell pepper, garlic, salt, pepper, chili powder, cinnamon, and allspice in a large soup pot on medium high heat. Cover & cook for 7-9 minutes, stirring occasionally: careful not to burn the onions or garlic. When onions begin to soften, stir in cocoa powder and then add in tomatoes, beans, coconut milk, and shredded coconut. Stir it all up. Bring mixture to a boil and then reduce heat to low, cover and simmer for 20-25 minutes, stirring occasionally. Stir in frozen corn and agave nectar, if desired and heat through for another 5 minutes. You can remove the cover if you want to reduce the liquid. Season to taste with salt, pepper or hot sauce. Squeeze a fresh lime wedge in each bowl before serving.
Makes 7-9 servings, wheat free
1-1 1/2 coconut oil
2 cups diced onion
1 1/2 cups diced celery
1/2 cup diced red or yellow peppers
4-6 medium garlic cloves, minced
1 tsp sea salt
pepper, to taste
2 tbsp mild chili powder
1/2 tsp cinnamon
1/8 tsp allspice
2 1/2 - 3 tbsp cocoa powder
2 cans diced tomatoes
1 can rinsed & drained black beans
1 can rinsed & drained kidney beans
1 can rinsed & drain pinto beans
1 can light coconut milk
1/2 cup unsweetened shredded coconut
2 tsp chipotle hot sauce (I omitted this because the kids don't like spice)
1 cup frozen corn
1- 1 1/2 tsp agave nectar
1-2 fresh limes (for garnish)
Saute oil, onion, celery, bell pepper, garlic, salt, pepper, chili powder, cinnamon, and allspice in a large soup pot on medium high heat. Cover & cook for 7-9 minutes, stirring occasionally: careful not to burn the onions or garlic. When onions begin to soften, stir in cocoa powder and then add in tomatoes, beans, coconut milk, and shredded coconut. Stir it all up. Bring mixture to a boil and then reduce heat to low, cover and simmer for 20-25 minutes, stirring occasionally. Stir in frozen corn and agave nectar, if desired and heat through for another 5 minutes. You can remove the cover if you want to reduce the liquid. Season to taste with salt, pepper or hot sauce. Squeeze a fresh lime wedge in each bowl before serving.
Sweet Potato Lentil Chili
Published in the January 2009 issue of Alive magazine, this recipe is from Eat, Drink and Be Vegan.
Ingredients
1 tablespoon olive oil
1 onion, diced
1 cup celery, diced
2 to 2 1/2 cups yams, sweet potatoes or a combo, peeled and cut into bite sizes
3 garlic cloves, minced
salt, pepper to taste
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon nutmeg
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/2 teaspoon crushed red pepper flakes
1 1/4 cups dry red lentils
2 1/2 cups water
28 oz (796 ml) can tomatoes (puree before adding)
14 oz (398 ml) can black beans
1 bay leaf
3 tablespoons lime juice
Directions
In a large pot over medium heat, add oil, onions, celery, sweet potatoes, garlic, salt, pepper and spices, and stir thoroughly. Cover and cook for 10 minutes, stirring occasionally.
Rinse lentils. Add to pot with water, pureed tomatoes, beans and bay leaf, and stir to combine. Increase the heat to low, cover and simmer for 25-30 minutes until the potatoes are tender and lentils are softened, stirring occasionally. Stir in lime juice, serve and enjoy.
Ingredients
1 tablespoon olive oil
1 onion, diced
1 cup celery, diced
2 to 2 1/2 cups yams, sweet potatoes or a combo, peeled and cut into bite sizes
3 garlic cloves, minced
salt, pepper to taste
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon nutmeg
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/2 teaspoon crushed red pepper flakes
1 1/4 cups dry red lentils
2 1/2 cups water
28 oz (796 ml) can tomatoes (puree before adding)
14 oz (398 ml) can black beans
1 bay leaf
3 tablespoons lime juice
Directions
In a large pot over medium heat, add oil, onions, celery, sweet potatoes, garlic, salt, pepper and spices, and stir thoroughly. Cover and cook for 10 minutes, stirring occasionally.
Rinse lentils. Add to pot with water, pureed tomatoes, beans and bay leaf, and stir to combine. Increase the heat to low, cover and simmer for 25-30 minutes until the potatoes are tender and lentils are softened, stirring occasionally. Stir in lime juice, serve and enjoy.
Throw-In-A-Pot Vegetarian Chili
1 can Kidney beans, drained and rinsed
1 can Black beans, drained and rinsed
1 can Navy (or pinto) beans, drained and rinsed
1 cup frozen corn
1 cup frozen okra
1/2 cup frozen lima beans (or canned)
1 28 oz can crushed tomatoes
1 cup vegetable broth (or chicken broth)
3 garlic cloves
1 heaping tbsp chili powder
1 tsp cumin
1 tsp coriander
1 tsp Ghirardelli cocoa powder (unsweet)
2 sprinkles garlic powder
1 sprinkle cayenne pepper
3-4 glugs Worcestershire sauce
1/2 tsp kosher salt
A few grinds of black pepper
Instructions:
Throw all in a pot! Bring to boil. Reduce heat, cover and simmer for 20-30 minutes, or longer.
Top with cheese + sour cream and serve with tortilla chips!
Makes about 12 soup ladle’s worth. Each ladle is appx. 135 kcal, 8 grams protein, 8 grams fiber.
From Kath Eats Real Food (http://www.katheats.com/?page_id=12596)
1 can Black beans, drained and rinsed
1 can Navy (or pinto) beans, drained and rinsed
1 cup frozen corn
1 cup frozen okra
1/2 cup frozen lima beans (or canned)
1 28 oz can crushed tomatoes
1 cup vegetable broth (or chicken broth)
3 garlic cloves
1 heaping tbsp chili powder
1 tsp cumin
1 tsp coriander
1 tsp Ghirardelli cocoa powder (unsweet)
2 sprinkles garlic powder
1 sprinkle cayenne pepper
3-4 glugs Worcestershire sauce
1/2 tsp kosher salt
A few grinds of black pepper
Instructions:
Throw all in a pot! Bring to boil. Reduce heat, cover and simmer for 20-30 minutes, or longer.
Top with cheese + sour cream and serve with tortilla chips!
Makes about 12 soup ladle’s worth. Each ladle is appx. 135 kcal, 8 grams protein, 8 grams fiber.
From Kath Eats Real Food (http://www.katheats.com/?page_id=12596)
Pan-fried Corona Beans & Kale
A few notes related to the recipe - be sure to wash the kale well, so you don't end up with grit in your beans. I use dried beans (that I've cooked myself) here, and would highly recommend using them over canned beans - they brown up better and are less likely to go to mush. I used giant corona beans, but you could use runner cannellini, or something similar. I like the white beans because they take on a lot of color in the pan. Alternate recipe - I'm confident you could do this preparation with gnocchi (don't boil the gnocchi first) in place of the beans.
1/2 bunch / 6 oz / 170 g dino kale or lacinato kale, remove stems
2 tablespoons extra virgin olive oil
2 - 3 big handfuls of cooked large white beans (see head notes)
1/4 teaspoon fine grain sea salt
1/3 cup / 1 1/2 oz / 45 g walnuts, lightly toasted
1 clove garlic, minced
1/8 teaspoon freshly grated nutmeg
scant 1 tablespoon fresh lemon juice
zest of 1 lemon
1/3 cup / 1/2 oz / 15 g freshly grated Parmesan cheese
Finely chop the kale, wash it, and shake off as much water as you can. Set aside.
Heat the olive oil over medium-high heat in the widest skillet you own. Add the beans in a single layer. Stir to coat the beans, then let them sit long enough to brown on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside.
Add the kale and salt to the pan and cook for less than a minute, just long enough for the kale to lose a bit of its structure. Stir in the walnuts and garlic, wait 10 seconds, then stir in the nutmeg. Wait ten seconds and stir in the lemon juice and zest. Remove from heat and serve dusted with Parmesan cheese.
Serves 2 - 4.
From 101 Cookbooks (http://www.101cookbooks.com/archives/print/panfried-corona-beans-kale-recipe.html)
1/2 bunch / 6 oz / 170 g dino kale or lacinato kale, remove stems
2 tablespoons extra virgin olive oil
2 - 3 big handfuls of cooked large white beans (see head notes)
1/4 teaspoon fine grain sea salt
1/3 cup / 1 1/2 oz / 45 g walnuts, lightly toasted
1 clove garlic, minced
1/8 teaspoon freshly grated nutmeg
scant 1 tablespoon fresh lemon juice
zest of 1 lemon
1/3 cup / 1/2 oz / 15 g freshly grated Parmesan cheese
Finely chop the kale, wash it, and shake off as much water as you can. Set aside.
Heat the olive oil over medium-high heat in the widest skillet you own. Add the beans in a single layer. Stir to coat the beans, then let them sit long enough to brown on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside.
Add the kale and salt to the pan and cook for less than a minute, just long enough for the kale to lose a bit of its structure. Stir in the walnuts and garlic, wait 10 seconds, then stir in the nutmeg. Wait ten seconds and stir in the lemon juice and zest. Remove from heat and serve dusted with Parmesan cheese.
Serves 2 - 4.
From 101 Cookbooks (http://www.101cookbooks.com/archives/print/panfried-corona-beans-kale-recipe.html)
Kale, Zucchini, and Pinto Bean Enchilada
(makes 2-4 servings)
1 teaspoon olive oil
1 jalapeno, seeded and finely diced
1/2 teaspoon ground cumin
2 small zucchinis, grated
salt and pepper
1 bunch kale, roughly chopped
1 can pinto beans, rinsed and drained
1 green onion, thinly sliced
1/4 cup fresh cilantro, minced
1/2 cup enchilada sauce (you can also use canned if you are in a rush)
4 tortillas, I used WW
1/2 cup Monterrey jack cheese, grated
Preheat oven to 350F. Heat a medium skillet over medium high heat. Add olive oil and jalapenos and stir for one minute. Add zucchini, cumin and a big pinch of salt. Cook the zucchini until it loses it’s liquid it will take about 3 minutes, meanwhile continue to stir it regularly. Add kale and stir until wilted. Remove from heat and stir in a good amount of pepper, beans, green onion, cilantro, and a tablespoon of enchilada sauce.
Now put together the enchiladas. To do this prepare the tortillas by warming them in a hot skillet for about 30 seconds per side. (Note: this is a step I frequently skip when I am in a rush.) In an 8×8 square pan spoon one third of the remaining enchilada sauce over the bottom. One at a time form each enchilada. Put one quarter of the filling and a sprinkling of cheese in each tortilla, roll up and place in casserole. When you have all four done spoon the remaining enchilada sauce on top and sprinkle with the remaining cheese. Cover with aluminum foil and bake for 30 minutes. Cool for 10 minutes before serving.
From Daily Unadventures in Cooking (http://www.dailyunadventuresincooking.com/2009/09/kale-zucchini-and-pinto-bean-enchilada.html)
1 teaspoon olive oil
1 jalapeno, seeded and finely diced
1/2 teaspoon ground cumin
2 small zucchinis, grated
salt and pepper
1 bunch kale, roughly chopped
1 can pinto beans, rinsed and drained
1 green onion, thinly sliced
1/4 cup fresh cilantro, minced
1/2 cup enchilada sauce (you can also use canned if you are in a rush)
4 tortillas, I used WW
1/2 cup Monterrey jack cheese, grated
Preheat oven to 350F. Heat a medium skillet over medium high heat. Add olive oil and jalapenos and stir for one minute. Add zucchini, cumin and a big pinch of salt. Cook the zucchini until it loses it’s liquid it will take about 3 minutes, meanwhile continue to stir it regularly. Add kale and stir until wilted. Remove from heat and stir in a good amount of pepper, beans, green onion, cilantro, and a tablespoon of enchilada sauce.
Now put together the enchiladas. To do this prepare the tortillas by warming them in a hot skillet for about 30 seconds per side. (Note: this is a step I frequently skip when I am in a rush.) In an 8×8 square pan spoon one third of the remaining enchilada sauce over the bottom. One at a time form each enchilada. Put one quarter of the filling and a sprinkling of cheese in each tortilla, roll up and place in casserole. When you have all four done spoon the remaining enchilada sauce on top and sprinkle with the remaining cheese. Cover with aluminum foil and bake for 30 minutes. Cool for 10 minutes before serving.
From Daily Unadventures in Cooking (http://www.dailyunadventuresincooking.com/2009/09/kale-zucchini-and-pinto-bean-enchilada.html)
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