Black Bean Stew

I love black beans, its true. This "stew" is different enough from the previously listed black bean soup that it deserves its own post.

10 min prep, 30 min cook, serves 4

3 tblspns olive oil
1/2 large onion, diced
2 carrots, chopped
2 celery stalks, chopped
1 red bell pepper, diced
2 cans black beans, undrained
1 can diced tomatoes
1 tsp thyme
1/2 tsp cumin
2 tblspns soy sauce
salt and pepper to taste

In a stockpot over medium heat, cook the olive oil, onions, carrots, celery, and bell pepper for 10 minutes. Add the remaining ingredients and simmer covered at least 20 minutes.

Chana Masala

Indian cuisine includes plenty of tasty vegan dishes. This Indian classic has been modified by increasing the vegetables and simplifying the spices. Serve over brown rice.

10 min prep, 30 min cook, serves 4

1 tblspn olive oil
1 large onion, chopped
1 small head cauliflower, chopped
1 clove garlic, minced
1/2 inch ginger, peeled and minced
3 tsp coriander
4 tsp cumin
1 tsp cayenne pepper
1 tsp turmeric
2 tsp paprika
1 tsp garam masala
1 can diced tomatoes
2 cans chickpeas, drained
1/2 lemon, squeezed
salt to taste

In a large pot, cook olive oil, onion, cauliflower, garlic, and ginger over medium heat 5 minutes. Add remaining ingredients except lemon and salt. Reduce heat and simmer, covered, 25 minutes. Add lemon juice and salt.

White Bean and Pasta Soup

This hearty soup has surprising flavor, despite the lack of seasoning. The vegetables are well balanced and the tomatoes add a bit of sweetness.

10 min prep, 20 min cook, serves 6

1 large onion, chopped
2 tblspns olive oil
6 cups vegetable broth
1 bunch kale, stemmed and chopped
1 cup uncooked elbow macaroni
1 can cannelinni beans, drained
2 cups cherry tomatoes, quartered
1 lemon, sliced
salt to taste

In a stockpot on medium heat, cook the onion and olive oil 5 minutes. Add the broth, kale, macaroni, and beans. Bring to a boil, then simmer covered 10 minutes. Remove from heat, add the tomatoes, and add salt as necessary. Serve each bowl with a squeeze of lemon.

Veggie Capellini with Wine Sauce

I actually didn't love this recipe at first, but it grew on me, and now I crave it. The flavors are very subtle and the balance of veggies makes for a complete meal. Top with some freshly grated parmesan for additional flavor.

10 min prep, 25 min cook, serves 4

1/2 lb. wheat capellini
3 tblspns olive oil
1 medium onion, thinly sliced
1 cup mushrooms, sliced
3 cloves garlic, minced
3 large handfuls spinach
1 can diced tomatoes
1/2 cup white wine
salt and pepper to taste

In a medium pot, cook the capellini according to directions, then drain and set aside. Meanwhile, in a large pot, cook the olive oil, onion, and mushrooms on medium heat for 10 minutes, covered. Add the garlic and spinach and cook 5 more minutes, still covered. Next, add the tomatoes and season with salt and pepper. Add the wine and simmer 5 to 10 minutes, uncovered. Add the pasta and mix well.

Veggie Rice and Beans

This is our favorite meal to make when we are out of food for the week and haven't made it to the store. Just keep these staple ingredients around and you'll always be ready to make this tasty dish.

5 min prep, 15 min cook, serves 4

1 tblspn olive oil
1/2 onion, chopped
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp red pepper flakes
1/2 tsp oregano
1/2 tsp ground mustard
1 can black beans, drained
3 tblspns soy sauce
3 tblspns vegan Worcestershire sauce
2 cups frozen peas, carrots, corn
3 cups cooked brown rice

In a large frying pan, cook the olive oil and onion on medium heat 5 minutes. Add the remaining ingredients in order, stirring occasionally, then cook an additional 5 minutes.

Vegetable Curry

I love making Indian food at home. It can be very challenging to find the right recipe, but the health and taste of home cooked food beats the rich, high dairy food often found in restaurants. Serve over brown rice or quinoa.

20 min prep, 40 min cook, serves 6

1 cup lentils
4 tblspns butter
1 large onion, diced
1 bell pepper, diced
1 head cauliflower, chopped
2 tblspns red curry paste
1/2 tsp garam masala
1 tsp curry powder
1/2 tsp turmeric
1 tsp agave nectar or sugar
1 tsp minced garlic
1 tsp minced ginger
1 can diced tomatoes
1 can coconut milk

Cook the lentils according to directions. Meanwhile, in a large saucepan, melt the butter over medium heat. Add the onion, bell pepper, and cauliflower and cook for about 10 minutes. Add the remaining ingredients in order, then add the cooked lentils and simmer uncovered 20 minutes.

Leftover Stir-Fry

Cooking with high heat for only a few minutes is what makes a stir-fry unique. Be sure to wait until the skillet is hot before adding the vegetables and stir continuously.

10 min prep, 10 min cook, serves 4

3 tblspns peanut oil
4 cups leftover vegetables, chopped
2 cloves garlic, minced
1/2 inch ginger, minced
3 cups cooked brown rice
1/4 cup white wine
2 tblspns soy sauce
1 tblspn sesame oil
handful of cilantro, chopped

In a large skillet, heat 2 tblspns of peanut oil on high heat. Add the vegetables and cook 4 to 5 minutes, stirring continuously until vegetables just begin to soften. Transfer vegetables to a separate bowl. Reduce heat to medium and add remaining 1 tblspn peanut oil. Cook the garlic and ginger 1 minute, then add rice. Cook 2 to 3 minutes, occasionally folding rice over with a spatula. Add the vegetables and wine, then cook another 2 to 3 minutes. Add soy sauce and sesame oil, and garnish with cilantro.

Lentil Soup

If you don't love lentils, this is a great place to start. This soup is well balanced, super healthy, easy to make, and of course great tasting. Freeze a bowl or two - it tastes even better as a leftover.

15 min prep, 75 min cook, serves 8

3 tblspns olive oil
1 large onion, thinly sliced

3-4 garlic cloves, peeled
1/4 tsp paprika
1/2 cup brown rice, uncooked
3/4 cup lentils, uncooked
6 cups vegetable broth
1 can diced tomatoes

1 bay leaf
1 bunch of kale, stemmed and chopped
1 tblspn balsamic vinegar

In a stockpot on medium heat, cook the olive oil and onion 10 minutes. Add the remaining ingredients except for the kale and balsamic vinegar, bring to a boil, then simmer covered about 1 hour, until the lentils and rice are cooked. Remove the bay leaf, then add the kale and balsamic vinegar, stirring until the kale is wilted.

Black Bean Tacos with Guacamole

The only thing I love more than Mexican food is healthy Mexican food. These all-in-one tacos combine the energy of cooked beans and kale with the raw nutrition of fresh guacamole.

20 min prep, 20 min cook, serves 4

3 tblspns olive oil
1 large onion, chopped
1 yellow bell pepper, chopped
2 cloves garlic, minced
2 tblspns chili powder
1 bunch kale, stemmed and chopped
2 cans black beans, drained
salt to taste
8 tortillas

2 avocados, chopped
1/4 onion, diced
1 medium tomato, diced
handful of cilantro, chopped
1 clove garlic, minced
1/2 lime, squeezed
salt and pepper to taste

In a large skillet, cook the olive oil, onion, and bell pepper over medium heat for 5 minutes. Add the garlic and cook another 5 minutes. Add the chili powder and kale and cook 5 minutes. Add the beans and salt. Mash with a potato masher, then scoop into tortillas.

To make the guacamole: in a medium bowl, add the avocado, tomato, onion, handful of cilantro, garlic, lime juice, salt, and pepper and mash with a fork.

Bean Burgers

This recipe is fairly basic and easy to make. The tricky part is frying the patty just right in order to get a firm outside without burning it. Be sure to add your favorite burger buns and toppings!

10 min prep, 10 min cook, serves 4

1 can black beans, drained
1 cup cooked brown rice
1/2 cup whole wheat bread crumbs
1/2 cup fresh or frozen corn
1 tblspn soy sauce
1 tblspn vegan Worcestershire
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp chili powder
salt to taste

Add the beans to a food processor and process until smooth. Add a little water if necessary so that the beans stick together. Transfer to a mixing bowl and add remaining ingredients. Mix well, then form four patties. In a large frying pan, heat a tablespoon or two of olive oil on medium heat. Cook the patties on each side about 5 minutes, until a nice crust forms.

Kale Noodles with Peanut Sauce

What a great way to eat your kale. Anything tastes good covered in this peanut sauce!

15 min prep, 5 min cook, serves 4

1/2 lb wheat capellini
1 bunch kale, stemmed and chopped
2 carrots, sliced thin
1/2 cup peanut butter
1/4 cup water
2 tblspns soy sauce
2 tblspns rice vinegar
1 tblspn agave nectar (or sugar)
sesame seeds
red pepper flakes

Cook the capellini as directed. Steam the kale and carrots for 5 minutes until softened. In a small bowl, whisk together the remaining ingredients except the sesame seeds and red pepper flakes. Mix the pasta, kale, and sauce together and top with the sesame seeds and red pepper.

Southwest Salad with Cumin-Lime Dressing

This salad dressing is one of my favorites. It would go with about any kind of salad, or even try it as a dipping sauce for other foods.

10 min prep, serves 6

1 avocado, diced
1 large tomato, diced
1 medium cucumber, diced
1 can black beans, drained
1 large bag salad greens
1/4 cup olive oil
1/4 cup mayonnaise
1 lime, squeezed
1 tsp agave nectar (or sugar)
1/2 tsp cumin
salt and pepper to taste

In a medium bowl, mix together the avocado, tomato, cucumber, and beans. Spoon on top of salad greens. In a small bowl, whisk together the remaining ingredients. Drizzle dressing on top of salad.

Black Bean Soup

This soup has great flavor and could even double as bean dip. Turn this into a party by adding chips, cheese, onion, jalapeño, and sour cream on top!

10 min prep, 30 min cook, serves 6

2 tblspns olive oil
1 large onion, chopped
1 red bell pepper, chopped
1 zucchini, chopped
3 cloves garlic, minced
2 cans black beans, drained
1 can diced tomatoes
1 cup fresh or frozen corn
3 cups vegetable broth
2 tsp chili powder
1 tsp dried oregano
salt to taste
1 lime, sliced

In a stockpot on medium heat, cook olive oil, onion, bell pepper, and zucchini for 5 minutes. Add garlic and cook another minute or two, until vegetables are soft. Add remaining ingredients except lime, reduce heat and simmer 20 minutes covered. Purée with an immersion blender to desired consistency. Check seasonings and serve with a squeeze of lime.

Tomato Basil Soup

I never get sick of this soup and I love using fresh basil from the garden. Serve a bowl with white cheddar grilled cheese sandwiches for a perfect lunch.

5 min prep, 40 min cook, serves 4

3 tblspns olive oil
1 large onion, chopped
1 large carrot, chopped
3 cloves garlic, minced
1 cup fresh basil, chopped
2 cans diced tomatoes
2 cups vegetable broth
salt and pepper to taste

In a stockpot on medium heat, cook olive oil, onion, and carrot 10 minutes until soft. Add garlic and basil, stirring for 1 minute. Add tomatoes, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer covered 30 minutes. Remove from heat and purée with an immersion blender.

Vegetable Pot Pie

The trick to making a good pot pie is in the gravy. I like to use original Almond Breeze almond milk because it tastes the most like regular milk. Be sure to check the gravy for proper seasoning before adding it to the pie.

10 min prep, 60 min cook, serves 4

2 tblspns olive oil
1/2 large onion, chopped
1 medium potato, diced
1 small head broccoli, chopped
1 bag (12 oz) frozen peas and carrots
1/2 stick butter
1 tsp rosemary
1 tsp dill
1/4 cup flour
2 cups almond milk
1 rolled pie crust (9 inch)
salt and pepper to taste

Preheat oven to 375 degrees. In a large frying pan, cook the olive oil, onion, and potato for 5 minutes on medium heat. Add the broccoli and frozen peas and carrots and continue cooking another 5 minutes, until vegetables are just beginning to soften, then remove from heat. Meanwhile, in a medium frying pan on medium heat, add the butter, rosemary, and dill. Once the butter has melted, add the flour and gradually whisk in the almond milk, 1/2 cup at a time, simmering until thick and not runny. Add salt and pepper to taste, then pour into veggie mixture and stir. Spoon the mixture into a 9 inch pie dish or glassware, and cover with pre-made pie crust, cutting or rolling extra dough along the edges. Poke the top a few times with a fork and bake 40 minutes.

Kale Salad with Honey Mustard Dressing

Kale is one food I never thought I would love so much. Raw kale brings on a whole new flavor and texture that is better than you would expect.

10 min prep, serves 8

1 bunch kale, stemmed and chopped
1 avocado, diced
2 medium tomatoes, diced
2 large carrots, shredded
1 orange bell pepper, chopped
1 can chickpeas, rinsed and drained
6 tblspns honey
1/4 cup Dijon mustard
2 tblspns mayonnaise
1 tsp black pepper

Toss the vegetables and chickpeas in a large bowl. Whisk together the honey, mustard, mayonnaise, and pepper in a small bowl, and pour over salad.

Pizza Pockets

Pizza is simply the best food in the world, wouldn't you agree? This guilt-free recipe will allow you to get your fill, and you wont even miss the cheese.

15 min prep, 45 min cook, serves 4

3 tblspns olive oil
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1/4 cup red wine
1 can diced tomatoes
salt and pepper to taste
1/2 large onion, chopped
1 zucchini, chopped
1 bell pepper, chopped
1 cup mushrooms, chopped
Pillsbury thin crust pizza dough

Preheat oven to 375 degrees. In a saucepan, cook the garlic, oregano, basil, and 1 tblspn olive oil one minute on medium heat, then add the wine and boil for 5 minutes. Add the can of tomatoes, salt, and pepper and simmer uncovered about 20 minutes. Meanwhile, in another saucepan, cook the onion, zucchini, bell pepper, mushrooms, and 2 tblspns olive oil on medium heat for 10 minutes. Combine the the sauce and veggies when cooked. Roll out the pizza dough on a cookie sheet and cut with a knife into 3 or 4 inch squares. Spoon the veggie mixture into the center of each square, then fold up corners of dough, pinching center and seams together. Bake 20 minutes.

Roasted Veggie Pasta

Roasting the veggies brings out a stronger, sweeter flavor. Toss in some fresh basil and grated parmesan for a healthy and tasty dish.

15 min prep, 45 min cook, serves 4

1 large onion, sliced
1 medium eggplant, cut lengthwise
1 zucchini, cut lengthwise
1 red bell pepper, sliced
1 orange or yellow bell pepper, sliced
1 cup sliced mushrooms
1 cup small tomatoes, quartered
4 cloves garlic, chopped
3 to 5 tblspns olive oil
1 tblspn dried basil
1 tblspn dried oregano
salt and pepper to taste
1/2 lb wheat capellini

Preheat oven to 450 degrees. Place veggies in a large bowl and add olive oil, basil, oregano, salt and pepper. Toss until evenly coated, then spread flat on roasting pan or pizza tray. Roast in oven 45 minutes, turning with a large spoon every 15 minutes. Meanwhile, prepare capellini according to package directions, then add to cooked veggies and mix well.