Our Black Bean Pie is a cross between nachos and lasagna.
Beans
Our sweet corn, black bean mango salsa is perfect for your next barbecue. This dish is equally pleasing to the eyes and the palate.
Once you make your own hummus, you will never go back to store bought. It’s so quick and easy to make you will wonder why you never did it before.
Back in my pre-vegan days, I was a tuna salad junkie. I made a really good tasting one with enhancements to my recipe (like the shredded carrots and spicy mustard) offered by my mother-in-law who makes the best tuna salad I ever tasted. Well, until now. Mine is now the best because it’s a cruelty free version of what she makes. Using chickpeas instead of tuna makes this a lower-sodium and mercury-free option while still retaining all of that great protein you expect from a “tuna” salad. Prep Time: 5 minutes or less Ingredients: 15 oz can of chickpeas, rinsed and drained 2 green onions (finely chopped) 1 celery stalk (finely chopped) 1 medium carrot (shredded) 1 1/2 tsp spicy mustard 1 1/2 tsp sweet pickle relish 1/4 cup vegan mayonnaise 1/4 tsp onion powder 1/4 tsp garlic powder 1/4 tsp paprika Sea salt, to taste Ground black pepper, to taste
Ribollita literally translates to “reboiled.” Like much Tuscan cuisine, the soup has its origins as a peasant food. It was made by reheating the previous day’s soup and adding in stale bread to thicken it and give it a more stew-like consistency.
AGABAAG (pronounced “ag-uh-bag”) is simply an acronym that I came up with for “a green a bean and a green.” It became my go-to lunch item last month when I started my “December detox and diet”. In December, I lost 11 of my 22 pound weight loss goal and having a super-filling, healthy, protein and fiber loaded lunch item like this played a critical role in achieving that success. The idea of eating a grain, a bean and a green is certainly not new nor is it my original idea. I first came across this when eating at Real Food Daily in Los Angeles, California. Real Food Daily has a section on its menu called “basics” wherein you can decide to combine two, three, four or more of the items under these different food groupings. When dieting, I tend to default to the old weight watchers points program because it’s
A few years ago, Ethan and I were not going to be able to see my mother for Mother’s Day because of a wedding we had to attend on Mother’s Day. So, rather than miss seeing her at all, we had dinner with my parents the night before. We went to an Italian restaurant they like, that is very happy to work with people with differing dietary requirements, be it vegan, low salt, whatever. I called an spoke with them ahead of time and the only thing they asked was for us to bring our own dried pasta. They made their pasta fresh and it contains eggs, and they knew we couldn’t have it. When we arrived at the restaurant and were seated, the server came over and asked us how we would like the pasta prepared. We told him a red sauce would be fine. He then asked if
This great one pot meal was inspired by our friends Walt and Stephen. They were talking about quick meals they like to make and both mentioned mixing canned fire roasted tomatoes and black beans and eating it as is. It sounded good, but I knew it could be better. So, I added in some onions, garlic, wine and soy sauce. Soy sauce is actually a very recent addition to the recipe. As good as it was before, I always thought it needed a little more depth of flavor, umami if you will. Soy sauce was just what it needed. If you don’t have fire roasted tomatoes, a can of regular diced tomatoes works great too. This recipe can be easily adjusted to your own personal tastes – if you want it hot, add cayenne, if you want more zing, try some oregano. This is great on it’s own, but works
