Several months ago, I was in a restaurant (Levél Veggie Bistro) by Retiro Park in Madrid when I was blown away by a dish called “Timbal Fresco de Quinoa” which means “Fresh Quinoa Timbale.” This beautiful plate of layered quinoa, sliced avocado, and chopped tomatoes with sprouts and ground black peppercorns on top was served with basil leaves along with a lemon squeezer and olive oil. I simply sprinkled the fresh lemon juice over the top with a sprinkle of salt and the flavor was magnificent. Read more
Chickpeas (also known as garbanzo beans) and pasta are not two foods that people think about putting together but if you’re looking for a fresh delicious new take on a summer pasta salad, look no further. Chickpea pasta is delicious, has a slightly heavier texture and heartier flavor than white pasta, and is infinitely more nutritious with 12 grams of protein and 1 gram of natural sugar per serving.
Full of greens, vegetables, and beans, the Chickpea Pasta Salad doesn’t need any oil or sauce to bring it together. Instead, the addition of an avocado (chopped) and the juice from a fresh lemon add a creamy tangy texture to the salad. Read more
Millet is a mild-tasting grass although the texture is that of a grain which means millet goes well with all sorts of vegetables, especially greens and beans. Often referred to as pearl millet, the small grains look like little yellow pearls and cook in about 15 minutes.
The following recipe is a variation of a recipe (Millet Vegetable Fattoush) from the Purple Carrot. The low-sodium vegetable broth adds some flavor to the millet while the vegetables give the salad a delicious crunch. Beans add some depth to the salad along with the avocado and walnuts. I prefer a lemon vinaigrette sprinkled very lightly over the salad. Read more
In my quest to eat at least a cup of beans a day, I created this recipe that combines beans with vegetables, fruit, and fresh dill to make a delicious bean salad, worthy of any lunch or dinner plate. Easy to make, Bean Salad takes about 15 minutes to put together and easily serves four, but you can keep it all to yourself and snack on it throughout the day.
Crunchy, creamy, and delicious, the beauty of this salad is in the different textures, flavors, and nutritional content. Full of fiber, this salad also fills you up leaving you very satisfied. Read more
Roasted Sweet Potatoes, Beans, and Veggies is a catch-all name for an entree that has it all: potatoes, beans, greens, carrots, and mushrooms. Although the star of the show is the sweet potato (three different kinds), the other vegetables and beans add a lot of flavor (and nutrients) to the dish.
Two helpful hints: don’t skimp on the seasoning. Although the vegetables are delicious together, a few teaspoons of dried spices can really add a lot of zip to this dish. Read more
The Double A BCD Salad is a crunchy, colorful, nutritious and delicious salad that takes about 10 minutes to make. Made with 5 primary ingredients: apple, avocado, beans, celery, and dill, the Double A BCD Salad is full of nutrients, fiber, and flavor. So on those days when you don’t have a lot of time for food prep, consider making this amazing salad for lunch or supper. For an added boost of nutrition, serve the salad on a bed of greens. Read more
Shepherd’s Pie – that quintessential British favorite made with lamb, vegetables, and spices in a gravy sauce topped with mashed potatoes – is one of Britain’s most well-known comfort foods. Tradition dictates that a Shepherd’s Pie cannot be a Shepherd’s Pie without lamb (if beef is used, then the dish is called Cottage Pie) but I beg to differ.
A Shepherd’s Pie made with a variety of vegetables, beans, and spices in a vegetable broth sauce topped with mashed potatoes is one of the all-time great variations of this traditional favorite. And, the plant-based option is more nutritious (no meat, oil, or dairy) than the original version, easy to make, and totally delicious. Read more
Every single day I try to figure out how to get beans and greens into my diet in new and different ways. One morning, I simply took out some of the vegetables (onions, mushrooms and kale) I felt like eating and then sifted through rows of canned beans and decided on kidney beans (which always make me think of chili). I also had a package of whole grain sprouted tortillas so the idea of making Chili Green Quesadillas took over. Read more
Tostados (and tacos) appeal to lots of people because there are a wide variety of toppings. In this easy to make recipe, caramelized jackfruit – a fantastic meat substitute – is the star of the show. Piled onto a warm crunchy corn tostado, jackfruit can the topped with seasoned white cannellini beans, some tangy mango salsa along with lettuce (or sprouts), avocado and tomatoes.
Ready in less than 20 minutes, Easy Jackfruit and Cannellini Bean Tostados make a nutritious and delicious meal. Read more