Tag Archives: beans

Tex-Mex Soup Bowl

Tex-Mex Soup Bowl

  • Servings: 2-4
  • Time: 30 mins
  • Difficulty: easy
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This is an easy, quick dish that can be used as a hearty soup for 2 people or a dip serving about 4 people. I usually make a vegan cheese sauce from another website (Brand New Vegan). When I make this cheese sauce, I freeze about half of it to use at a later date. Feel free to use 2 oz of shredded cheese instead.


Ingredients

  • 3 oz sliced kale (stripped from the stalk, then sliced)
  • 1 cup black beans (if using canned, make sure to rinse)
  • 4-6 oz diced tomato (any variety)
  • 3 oz chopped scallions
  • 1/2 cup salsa
  • 2/3 cup frozen sweet yellow corn
  • 2 cups of vegetable broth or reconstituted bouillon
  • 1 cup vegan cheese sauce of choice* (optional)

Directions

  1. Place all ingredients in a 2 1/2 quart pot.
  2. Heat on high, covered, until boiling, (about 5 minutes).
  3. Uncover, decrease heat to medium and continue to heat for 10-15 minutes until broth has reduced.
  4. Serve alone, with guacamole, chipotle “cream” or any other accompaniment.

Thai Coconut Curry with Zucchini Noodles

Thai Coconut Curry with Zucchini Noodles

  • Servings: 1
  • Time: 30 mins
  • Difficulty: easy
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When I buy zucchinis, I buy 4-5 at a time and use my “spiralizer” to make them into noodles. I usually use several cups immediately and pack the remainder into freezer safe containers, about 2-3 cups each. This recipe uses 1 container of my frozen zucchini spaghetti combined with whole wheat fettuccini. Serves 2. This recipe can totally be multiplied to make more servings.




Ingredients

  • 2 oz dry whole wheat fettuccini noodles
  • 3 cups of spiraled zucchini
  • 1/2 cup water
  • 1/2 cup thinly sliced carrots
  • 2 oz shallots, chopped
  • 3 oz sliced baby bella mushrooms
  • 1/2 cup white beans
  • 1 tbsp red curry paste
  • 1/2 cup coconut milk
  • 1 ounce chopped scallions (optional)
  • Prepared peanut sauce (optional)

Directions


1. Cook pasta according to manufacturer’s directions. If your zucchini is frozen like mine, you can use the boiling water to thaw quickly before putting in the pasta.
2. In another pot (4 quart minimum) or large sauté pan, combine the water, carrots, shallots, mushrooms, and beans. Heat on medium for 10-15 minutes until vegetables have soften.
3. Toss in the curry paste and coconut milk stirring until combined and heat for another 5 minutes.
Toss in pasta and serve immediately topped with scallions and peanut sauce (if using).

The International Year of Pulses 

The United Nations has declared 2016 the “International Year of Pulses” to raise the awareness of their nutritional prowess and sustainability in food production. Pulses refers to the edible seeds in certain plants. This is their way of saying “eat more beans, peas and lentils” my friends. They are good for your body and good for your planet.  Most recipes and meal/snack ideas I post will incorporate pulses of some sort.  Below is a total treat for me from Taco Bell. Soft bean al fresco tacos (I added some vegan “cheese” I made last night, but they are great without them too), topped with, you guesses it, more beans with red sauce (no cheese), plain potatoes and pico de gallo. Oh and a side of guacamole, of course. A gut buster in more ways than you can imagine. Beans: They really are magical.