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.