Pureed Beans w/ Garlic, Onion & Cilantro
2 TBSP coconut oil, butter, or ghee 1 medium onion 6 cloves garlic, minced or crushed 1 can adzuki beans (or pintos or black beans) 1 tsp cumin 1/2 tsp pure salt large handful of fresh cilantro (as much or as little as you want) Heat oil over medium low heat. Add onion & gently cook about 10 mins, stirring frequently until onion is slightly browned. Add garlic & saute about 2 mins. Add beans, cumin & salt & cook a few mins longer. Transfer mixture to food processor or blender, add cilantro & puree until smooth. Garnish w/ extra cilantro if desired....
Read MoreChunky Bean Spread Sandwich
Add to food processor: 1/2 medium red bell pepper 1/2 medium zucchini 1/3 cup pimiento-stuffed green olives 1 or 2 scallions (green part only). Pulse just a few times to keep a chunky texture. Add the following ingredients & pulse again: 2 cans pinto or adzuki beans rinsed & drained 1 TBSP lemon juice 1/2 tsp (rounded) chili powder 1/2 tsp (rounded) ground cumin. ~ Keep it as chunky or make it as smooth as you want. Spread on your favorite bread, add sprouts, mayo or mustard, tomato if you feel like it, etc… Adapted from “Vegetarian Express” For those avoiding...
Read MoreChickpea Salad Sandwich
1 can chick peas (rinsed & drained) 1 celery stalk, chopped 1/4 cup onion, chopped (vidalia if available) 1 TBSP lemon juice 3 TBSP high quality mayo 1 TBSP fresh parsley, chopped pure salt & pepper to taste Mash chick peas. Add remaining ingredients & mix well. Eat as a sandwich w/ lettuce & tomato on your favorite bread, or as a salad on a bed of lettuce. ______________________________________________________________________________________ SIDE NOTES: ~ Adapted from “Better Than Peanut Butter and Jelly” ~ In a pinch, can use high quality dried spices...
Read MoreRed Wine, Red Bean & Portobello Ragout
2 TBSP coconut oil, butter, or ghee 1 cup diced red onion 4 garlic cloves, thinly sliced 7 fresh sage leaves, chopped 2 large portobello mushrooms, washed, stems removed, caps sliced 1 tsp paprika 1/4 tsp cayenne pepper (or more!) 1/2 cup dry red wine 1 (14 oz) can whole peeled tomatoes w/ their juice, chopped 1 (15 oz) can kidney beans (or pintos, or adzukis) 2 tsps tamari/soy sauce 1/4 cup gruyere cheese for garnish (optional) 2 TBSP chopped fresh parsley for garnish (optional) In a large saute pan over medium heat, warm the oil or butter until hot, but not smoking. Add the onion, garlic,...
Read MoreButtery Lentils & Veggies
2 TBSP butter, ghee, or coconut oil 1/2 cup onions, diced 1 cup green or brown lentils* (sprouted if possible or soaked overnight) (see notes below) 1/2 cup celery, diced 1/2 cup red bell pepper, diced pure salt & pepper to taste Melt butter or oil in medium skillet over low heat. Add onions and cook a few minutes until softened. Stir in lentils, celery & peppers & cover. Simmer approx 5 mins or until veggies and lentils are tender. Season with salt & pepper to taste. ______________________________________________________________________________________ SIDE NOTES: ~ Very...
Read MoreBlack Bean & Zucchini Quesadillas
1 pound zucchini, coarsely grated 3/4 tsp pure salt 1 (15 oz) can Eden organic black beans, rinsed & drained 6 oz grated cheese (cheddar, monetary jack, Colby or a combo) 1 scallion, chopped (or chives) 1/2 jalapeno pepper, with seeds, finely chopped (or 1 whole small one) 16 – 20 small corn (or whole grain) tortillas (or 8 large) melted butter or coconut oil for brushing the tortillas salsa (optional) In a colander set inside a bowl, toss together the grated zucchini & salt (let sit while you prep the other veggies). Press the zucchini with the back of a large spoon to...
Read MoreSicilian Chickpeas w/ Escarole & Caramelized Onions
1 large head of escarole (or greens of preference) 4 TBSP butter, ghee, or extra virgin olive oil 2 medium onions, thinly sliced 2 tsps natural sugar (or 4 drops liquid stevia) 1/4 cup raisins pure salt & freshly ground black pepper 8 oz dried chickpeas (or 2 cans, rinsed & drained) 1/3 cup of the cooking liquid from the chickpeas (or veg broth if using canned) If using Dried Beans: Place 8 oz dried chick peas in glass bowl (or jar) & fill with cold water. Soak for at least 8 hours or overnight. Rinse/drain chickpeas & place them in a saucepan with plenty of cold water....
Read MoreRoasted Moroccan Garbanzos
2 cups DRY garbanzo beans (1 15 oz bag) 6 cups of water (room temp is best) 1 TBSP melted coconut oil or extra virgin olive oil 2 tsps moroccan spice mix 1/2 tsp sea salt To make the spice mix: 2 tsps ground cumin 1 tsp ground coriander 1/2 tsp each of chili powder, paprika & cinnamon 1/4 tsp ginger 1/8 tsp cayenne pinch of ground cloves Rinse beans in a colander. Add the beans to a bowl with the water & soak overnight for approx 12 hours. Drain beans and let them sit in the colander for 15 – 30 mins to let out the excess moisture. Preheat oven to 350. Transfer chick peas to...
Read MoreWhite Bean & Arugula Salad
For the Dressing: 1/3 cup extra-virgin olive oil 3 TBSP lemon juice 1 TBSP minced fresh dill 1 small garlic clove, finely chopped coarse sea salt & freshly ground pepper to taste For the Salad: 3 bunches arugula, trimmed & roughly chopped (6 – 7 cups) 1 15 oz can white beans, drained (cannellini or great northern) 1 yellow bell pepper, seeded & diced shaved parmesan cheese for garnish (optional) In a large bowl, whisk together the oil, lemon juice, dill, garlic, salt & pepper. Add the arugula, beans & yellow pepper & toss to combine. Garnish w/ cheese if...
Read MoreCreamy Red Lentil Soup
2 TBSP coconut oil 1 large onion, chopped (about 2 cups) 3 medium carrots, chopped 4 cups water 14 ounces coconut milk 1 cup red lentils 3 cloves garlic, chopped 1 bay leaf 2 tsps pure salt 1/4 tsp ground ginger 1 TBSP curry powder 1/2 cup chopped cilantro Heat coconut oil in a large saucepan over medium heat. Add onions and carrots & cook, stirring frequently, until vegetables start to brown, about 10 mins. Add water, coconut milk, lentils, garlic, bay leaf, salt, ginger & curry powder. Cover & bring to a boil. Reduce heat, & simmer, partially covered for 35 to 40 mins...
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