A big thank you to Laura from our Facebook community for sharing this excellent falafel recipe from Laurie Constantino! Makes 25-30 small patties (serves 4 as a main course) Adapted from Salwa Abuamsha’s recipe Falafel are crispy fried chickpea or bean fritters, seasoned with herbs, cumin, and coriander seeds. Salwa serves hers with tahini sauce […]Continue Reading... No Comments.
I’ve always hated lentils until I discovered red lentils and this recipe from Epicurious. Ingredients: 1 medium onion, finely chopped 2 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh ginger 2 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 (2 1/2-inch) fresh jalapeño […]Continue Reading... No Comments.
This recipe comes highly recommended by Laura from our Facebook community and are definitely on my to-make list! Recipe from The Kitchn. adapted from The Kripalu Cookbook. Makes 2 to 4 sandwiches Ingredients: 1 15-ounce can chickpeas, drained and rinsed 1/4 cup mayonnaise 1 tablespoon whole grain mustard 1 1/2 tablespoons umeboshi vinegar 2 teaspoons celery […]Continue Reading... No Comments.
Thank you to Kim from our Facebook community for sharing her favorite recipe refried beans from Six Sisters Stuff! These beans are great for a variety of uses like burritos or dip. Ingredients: 1 onion, peeled and halved 3 cups dry pinto beans, rinsed 1/4-1/2 fresh jalapeno pepper, seeded and chopped (I used about 1/4 […]Continue Reading... No Comments.
Thank you to my wonderful vegetarian friends in our Facebook group, Dinner Intervention, for suggesting these marvelous Snobby Joes from the blog Post Punk Kitchen. Ingredients: 1 cup uncooked green lentils 4 cups water 1 tablespoon olive oil 1 medium yellow onion, diced small 1 green pepper, diced small 2 cloves garlic, minced 3 Tablespoons […]Continue Reading... No Comments.
A big thank you to Katie from our Facebook community for sharing a passed down family recipe for Calico Beans! Here is one of our favorite quick, easy, go-to comfort meals. Especially with it getting cooler outside. We serve it with cornbread on the side. I’m sure this recipe could be tweaked a ton […]Continue Reading... No Comments.
A great big thank you to Stacey from our Facebook community for sharing her personal recipe for Black Bean Salad! Ingredients: 2 cans black beans (rinsed & drained) 1 can of corn (or an equal amount of fire roasted corn from freezer section at trader joes) 1 bell pepper (red,yellow or orange) seeded and chopped chopped […]Continue Reading... No Comments.
A great big thank you to Camille from our Facebook community for sharing this delicious soup recipe from My Recipes! Original recipe by David Bonom, published in the March 2007 edition of Cooking Light magazine. Ingredients: 10 ounce sweet turkey Italian sausage Cooking spray 1 cup prechopped onion 2 teaspoons bottled minced garlic 1/2 cup water 1 (15-ounce) can cannellini […]Continue Reading... No Comments.
A great big thank you to Heather from our Facebook community for sharing this easy and delicious chili recipe from Bean There Ate That. Great for feeding a crowd! Ingredients: 1 lb ground beef 2 cans precooked beans of choice, drained 3 to 4 cans diced canned tomatoes with liquid (or plain tomato sauce, or […]Continue Reading... No Comments.
A big thank you to Shauna from our Facebook community for sharing her favorite recipe for pinto beans from Paula Deen! Our Facebook community friend, Chef Mark Brown, says, “When you make the beans with hocks, bring to a boil them in an 8qt stock pot 1/2 full of water, reduce to medium low and […]Continue Reading... No Comments.
Truly awesome. You would never guess it contained beans. from Unconventional Kitchen Ingredients: 3 eggs 1/2 cup cocoa powder 1/2 cup walnuts 1 T vanilla 1/2 t baking soda 3 T coconut oil 1 cup agave 2 cups black beans (rinsed, if canned) 1/2 cup chocolate chips/dark chocolate chunks 1/4 t salt 1/4 t maple […]Continue Reading... No Comments.
A big thank you to Kim from our Facebook community for sharing this excellent chili recipe! Bean and Vegetable Chili Ingredients: 1 medium onion, chopped 1 green pepper, seeded and diced 2 cloves garlic, minced 3 cups (or 2 cans) black beans 2 14.5 oz cans diced tomatoes (or equivalent fresh) 2 t chili […]Continue Reading... No Comments.
Courtesy of Chef Mark from Fun In Being a Foodie! Ingredients: 1 Bag Fresh Baby Spinach 1 Bag Frozen Lima Beans, defrosted and drained 1 Bag Frozen Edamame, defrosted and drained 1 Can Black Beans, rinsed 1 Can Cannelloni Beans, rinsed 1 Can Dark Red Kidney Beans, rinsed 3 Boneless Skinless Chicken Breasts, cut into bite […]Continue Reading... No Comments.
Thank you to Haley from our Facebook community for sharing her yummy enchilada pie recipe! A great vegetarian base for whatever suits your fancy. Enchilada Pie Ingredients: 1 Can Black or Pinto Beans or 1-2/3 cups cooked beans ⅔ cup Corn 1 Chopped Onion 1 Tbsp Chili Powder 1 Clove Garlic (Minced) 1 tsp Cumin 8 Oz. Can Tomato Sauce Tortillas (4 – 5) 1 ½ cups Shredded […]Continue Reading... No Comments.
Roasted Parmesan Chickpeas from Woman’s Day Kitchen Ingredients: 2 can(s) (15 ounces each) Chickpeas *See Bottom of Post ½ cup(s) Grated Parmesan 1 tablespoon(s) Olive Oil ½ teaspoon(s) Garlic Powder ½ teaspoon(s) Kosher Salt ¼ teaspoon(s) Freshly Ground Black Pepper Pinch Cayenne Pepper (Optional) Directions: Rinse the chickpeas under water, spread them out on paper towels and let dry for 15 minutes. Pat the chickpeas dry with additional […]Continue Reading... No Comments.
Pumpkin Chocolate-Chip Pizookie from Chocolate-Covered Katie Ingredients: 2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained) 1 cup quick oats 1/4 cup pureed pumpkin (or butternut squash or sweet potato) 2 tsp pure vanilla extract 1/2 tsp baking soda 2 tsp baking powder 1/2 tsp salt 1 and 1/2 tsp cinnamon 3 tbsp vegetable […]Continue Reading... No Comments.
I LOVE this salad! Edamame Salad With Ginger Dressing closely adapted from Week of Menus Description: The salad is best made about 3 hours ahead of time, but no more than that. It needs to be nice and cold for optimum flavor. If you need to make things ahead of time, get the dressing done, have the […]Continue Reading... No Comments.
Amanda from our Facebook community shared this soup recipe from 101 Cookbooks. Vegans can alter it by substituting coconut oil or olive oil for the butter. Coconut Red Lentil Soup Ingredients: 1 cup yellow split peas 1 cup red split lentils (masoor dal) 7 cups water 1 medium carrot, cut into 1/2 inch dice 2 […]Continue Reading... No Comments.
Shauna from our Facebook community recommends these from The Pioneer Woman. Quick Southern-Style Baked Beans recipe by Pam Anderson Serves up to 18 8 slices bacon, halved 1 medium onion, cut into small dice 1/2 medium green pepper, cut into small dice 3 large cans (28 ounces each) pork and beans 3/4 cup barbecue sauce […]Continue Reading... No Comments.