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.