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
Beans are one of the foods I try to eat every single day and to ensure I do, I often make a bean salad. Although the recipe below is my go-to favorite, I often change the types of beans or seasoning depending on what I have on hand. The one ingredient always included is a crisp apple because the sweetness and crunchy texture go so well with beans that have a soft texture and mild flavor. But, it’s the avocado and walnuts that really make this salad special. Try the recipe and then be creative and mix it up based on what you have in the refrigerator and pantry. Read more
When my daughter was little, my friend from Columbia taught her a Spanish pattycake-like song which went something like this:
a-re-peat-a, ma ma ma
a-re-peat-a, pa pa pa
While they sang the song, they would pretend they were shaping cornmeal batter into an arepa – a round, thick corn cake (think of shaping play doh into a thick round disk and you get the idea) that is very popular in South America and particularly Columbia and Venezuela. Read more
Crispy Black Bean Tacos are a refreshing take on traditional tacos. With seasoned refried black beans piled high with crispy green lettuce and an avocado mango salsa on a corn tortilla crisped on the stove, Crispy Black Bean Tacos are a quick, easy, and delicious mealtime favorite in our home.
Most of the ingredients are probably in your cabinets or pantry. If not, a trip to Trader Joe’s or your favorite local grocery store will ensure you have all the ingredients on hand when you need a meal that looks and tastes incredible but doesn’t require a lot of effort. Read more
Traditional succotash is made with sweet corn and lima beans but there are dozens of variations. In this recipe, succotash is a blend of fresh bi-color corn, sweet Vidalia onion, and fresh green beans. The beauty of fresh succotash is that little seasoning is needed when fresh summer vegetables are used because the natural sweetness of the corn and onion shine through. A dash of salt complements the sweet flavor (similar to lightly salting a piece of cantaloupe or watermelon). Read more
The perfect summer lunch plate – Confetti Slaw, Black Bean Quinoa Salad, and Roasted Carrots – was inspired by a Purple Carrot recipe (Chipotle Roasted Carrots with Confetti Quinoa Salad, Black Beans, and Cumin Yogurt).
I’m a big fan (and subscriber) of Purple Carrot TB Performance meals (high in protein, gluten-free, and plant-based) but I prefer little or no added oils and no creamy yogurt or vegan mayo sauces. So, whenever I start to cook one of these meals, I figure out ways to reduce, eliminate, substitute, and/or add other ingredients so as to not give up flavor. Read more
Making soup is super easy, especially if you start with Frontier Minnesota Heartland 11-Bean Soup Mix: a blend of dried beans, peas, and lentils along with parsley and a spice packet that contains no added salt, preservatives, or MSG. The mix provides a great foundation for a thick, hearty soup filled with legumes, lots of vegetables (carrots, tomatoes, onion, and spinach), herbs and spices to add flavor, and pasta to make the soup more substantial.
Consider making this soup on a cold afternoon when the wind is blowing and the temperatures are low. Somehow a big bowl of steaming, hot soup is the perfect answer.
Roasted Vegetable Cannellini Lasagna is a hearty main dish filled with an assortment of roasted vegetables, greens, and cannellini beans in between layers of noodles and sauce. Inspired by the recipe for Roasted Vegetable Lasagna in The How Not To Die Cookbook by Dr. Michael Greger, MD, the following recipe uses lots of Portobello mushrooms (instead of eggplant) to give the dish a meaty texture (but use whatever vegetables you prefer).
Delicious out of the oven, Roasted Vegetable Cannellini Lasagna is even better the next day (just like the traditional dish). Somehow that day of settling brings out the flavor of the vegetables and beans in this variation of the classic Italian dish. Read more