Tag Archives: vegan

Curried Rice Salad

Makes 4 – 6 servings Ingredients 1 cup brown rice, uncooked 1/2 cup toasted almonds 1/2 cup celery, diced 1 green pepper, diced 1 red bell pepper, diced 3 green onions, chopped 1/2 – 1 cup cilantro, chopped 1/2 cup lemon juice 3 Tbsp cold pressed extra virgin olive oil 2 tsp curry powder 1/8 tsp pepper Cooking Instructions Toast the almonds in a 350 degree oven for 7 – 10 minutes. Toss with one teaspoon of olive oil and … + more

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Green Bean Salad with Pickled Red Onion and Toasted Almonds

Makes 2 – 4 servings Ingredients 1 lb. green beans 1/2 a fennel bulb, thinly sliced and tossed with lemon juice 1 stock celery, thinly sliced 1 medium onion, thinly sliced 1 Tbsp lemon juice 1/2 cup red wine vinegar 1/2 cup water 1 Tbsp Kosher salt 1 1/2 tsp sugar 1/2 cup whole almonds 2 Tbsp olive oil Cooking Instructions Toast the almonds in a 350 degree oven for 7 – 10 minutes. Toss with one teaspoon of olive … + more

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Beans in Tomato Sauce

Makes about 14 cups Ingredients 2 cups dried small white or navy beans 1 28-ounce can tomato sauce 1 cup vegetable stock 1/2 cup water or beer 1/2 cup barbeque sauce 1/2 cup cooking molasses 1/3 cup maple syrup 1 medium onion, finely diced 2 Tbsp dried mustard 1 tsp chili powder 1/2 tsp ground cumin Salt and freshly ground pepper to taste Cooking Instructions Place the beans in a large pot and cover with 10 cups of cold water. … + more

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Vegetarian Chili

Makes six cups Ingredients 2 Tbsp. olive oil 1/2 medium onion, diced 2 cloves garlic, minced 1 tbsp olive oil 15 oz can, tomato sauce 14 oz. can, black beans or chickpeas or half of each, drained and rinsed 1 cup corn, canned or frozen 2 cups mixed vegetables (peppers, mushrooms, asparagus, and carrots) 1 tbsp chili powder 1 tsp each oregano, cumin & basil Cilantro (to taste) (optional) Cooking Instructions In saucepan, sauté onion and garlic in oil over … + more

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Spicy Bowl of Chickpeas

This recipe serves: 8 – 10 Ingredients 1 Tbsp. oil ½ tsp. each of cumin, turmeric, cinnamon and cardamom ¼ tsp. cayenne pepper 1 general Tbsp. each of minced garlic, onion, and ginger ¼ cup (dry measure) of coconut milk 1 can water (14 oz.) or vegetable stock 1 28 oz. can of chickpeas 1 – 28 oz. can of whole tomatoes, squished 2 leftover potatoes 1 bunch spinach 2 cups peas Cooking Instructions In a large pot, heat oil.  … + more

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