BBQ Bean Soup
1 TBSP coconut oil or butter 1 & 1/2 cups chopped onions (about 2 medium onions) 2 cloves garlic, coarsely chopped 1 TBSP chili powder 1 TBSP cumin 1/2 tsp allspice 1/8 tsp ground cloves 24 oz can chopped tomatoes (or 2 cups chopped fresh tomatoes) 4 cups veggie or chicken broth (32 oz) 2 cups cooked or canned pinto beans 1 cup roasted, peeled, & chopped red peppers (about 4 peppers) 1/8 cup molasses (2 TBSP) 2 tsp hot sauce 2 tsp red wine vinegar a dash or 2 of liquid smoke pure salt & freshly ground pepper to taste shredded cheddar cheese (optional) Roast peppers by cutting...
Read MoreSmokey Tempeh Chili
2 TBSP coconut oil, butter, or ghee 2 stalks celery, chopped 1/2 large onion, finely chopped 2 cloves garlic, finely chopped 8 oz soy tempeh, chopped well (1 package) 1 TBSP chili powder 1 red bell pepper, diced 1 13 oz can peeled, ground or crushed tomatoes 1 bay leaf 2 tsps natural sugar (or 4 drops liquid stevia) 2 TBSP brown rice vinegar 2 TBSP tomato paste 1 tsp pure salt 1 can (14 & 1/2 oz) chili beans (pinto, kidney, black, or a combination) 1/4 tsp liquid smoke Crumble or chop the tempeh. In a large, heavy based saucepan, heat the oil and on low and saute the celery, onions and...
Read MorePureed 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 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,...
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