Posts Tagged With: Beans

White Bean and Artichoke Penne Pasta

Here’s another quick, easy recipe I through together while we were at the beach last weekend. As my dad was eating it, I overhead him telling my mom: “We need to eat more food like this.”

Yield: 4 heaping servings

Time: Less than 30 minutes

Ingredients

  • 1 package of whole wheat penne pasta
  • 1/2 medium white or yellow onion, sliced then cut in half
  • 1 large jar of marinara pasta sauce
  • 1 can or jar of artichoke hearts
  • 2 cans great white northern beans or cannelloni beans, drained and rinsed
  • 2 handfulls spinach
  • Dried Italian herbs such as oregano and basil, salt and pepper to taste

Directions

  • Cook the pasta according to directions
  • Saute the onion on medium heat in water or oil for about 7 minutes until soft. Add sprinkles of Italian herbs, to taste
  • Add the pasta sauce, artichoke hearts and beans and heat through
  • Add the spinach and heat until slightly wilted. Add salt and pepper, to taste
  • Serve the pasta with the sauce on top

Here it is served next to heirloom tomato and nectarine summer salad:

Categories: Dinner, Easy | Tags: , , | Leave a comment

Food for the Road: Bean Salad and Sun-dried Tomato Quinoa/CousCous

If you’ve ever been on a road trip with me, you know that I travel with food. Here are two dishes you can prepare in a hurry to take with you on a road trip. Bring reusable forks, spoons and bowls, then pull over at a rest stop to eat this healthy food instead of getting fast food. It makes plenty so that you can eat it for lunches or snacks throughout your weekend getaway. These dishes are also perfect for a cook-out, tailgate, or potluck because they yield plenty to share.

(Please forgive the low quality, iphone photo!)

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Bean Salad

Ingredients

  • 6 cups cooked beans, or 4 cans of beans rinsed and drained. Use a mix of beans such as chickpeas, kidney beans, black beans, or white cannelloni beans
  • 1/2 red onion, diced
  • 1/2 jar roasted red peppers, diced …
  • and/or 1/2-1 jar artichoke hearts (either marinated or non-marinated is fine), chopped in halves or quarters
  • 1 jar pitted olives, chopped (either kalamata, black or green are fine, it depends on your preference)
  • olive oil (start with 1 teaspoon and add more to suit your preference)
  • vinegar (try white wine, red wine, apple cider, and/or balsamic, starting with 2 teaspoons and adding more to suit your preference)
  • lemon juice (start with 1 teaspoon and add more to suit your preference)
  • dried herbs such as oregano and basil
  • salt and pepper, to taste

Instructions

  • Mix everything together. Shake/stir until well coated. Eat immediately or let marinate for added flavor. This will stay good for at least 5 days, but you probably won’t let it last that long!

Sun-dried Tomato Quinoa Cous Cous

Ingredients

  • 2-4 carrots, shopped into rounds or half moons
  • 1 cup cous cous (preferably whole wheat)
  • 1 cup mix of red and white quinoa, rinsed and drained
  • 1 jar oil-packed sun-dried tomatoes (I prefer the jar from Trader Joe’s) Note: the oil is important here because it flavors the rest of the dish. If you don’t have oil-packed jar, then you’ll need to add in oil (such as olive oil).
  • 1-2 TBS pine nuts (or more!)

Instructions

  • In a medium saucepan, add about 1-2 teaspoons of oil or 1-2 tablespoons water and heat over medium heat. Add carrots and shake them around while they cook a couple times a minute, for about 3 minutes or until carrots are soft and beginning to brown
  • Add 3 3/4 cups water to the saucepan with the carrots and bring to a boil
  • Add the quinoa and cous cous, return to the boil, stir, then reduce the heat to a low medium (just at a simmer) and cover. Cook for about 10-15 minutes
  • Meanwhile, drain about 1/3 of the oil out of the jar of sun-dried tomatoes. If you want this to be especially tasty and are not as concerned about the fat content, leave in more oil. If you are more concerned about fat content, use less oil.
  • Once the quinoa and cous cous are done cooking, pour them into a large travel dish container (I use a glass 8 inch by 8 inch pyrex). Stir in the sun-dried tomatoes and remaining oil from the jar. Add the pine nuts and mix.

For both of these dishes, be flexible and creative when you making them. Taste as you go. Serve together, or eat separately.

Categories: Dinner, Easy, Lunches, Potlucks Tailgates and Road Trips, Sides | Tags: , , , | Leave a comment

Red Beans and Rice

This recipe is from the first vegetarian cookbook I ever got. It was a gift from my Aunt Julie when I was about 14 years old. It’s called Quick Vegetarian Pleasures.

Beans and rice is an easy, filling and inexpensive meal. The method for cooking brown rice in this recipe is my favorite way to cook it:

  • 1.5 cups brown rice
  • 3 cups water
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt

Put in a pot, bring to a boil, then simmer for 45 minutes.

The ingredients for making the beans is only 5 ingredients: 3 cups red beans (aka 2 cans), 2 onions, 1 tablespoon chili powder, 1 cup salsa and water.

There are not many vegetables in this dish, so I like to serve it with sauteed kale or some other hearty vegetable. Season with salt and pepper if necessary, top with avocado and eat!

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Sun-dried Tomato Minestrone Soup

This is one of my favorite all-time recipes, and definitely one of my favorite soup recipes. It is a great soup recipe for anytime of year. The best thing about it is the broth. The combination of the rich flavors from sauteed celery, carrot, garlic and onion with Italian herbs plus the tanginess of sun-dried tomatoes are an amazing combination.

You can get the full recipe online from Vegetarian Times. Ingredients include:

  • onion
  • carrot
  • celery
  • sun-dried tomatoes
  • white beans
  • frozen peas
  • white wine vinegar

I make it more stew-like by using less water and adding cooked pasta. Sometimes I also add in a few hand-fulls of baby spinach 5 minutes before it is done cooking.

Categories: Dinner, Soup/Stews | Tags: , | Leave a comment

Squash, Bean and Corn Wraps

This is one of our “fall-back,” weeknight meals because it is easy to throw together and leaves some room for creativity. Matt usually makes this.

Start by cooking a cup or two of quinoa.

Meanwhile,  saute onion in oil or water, then add red pepper flakes, chopped squash and jalapeno peppers, season with taco seasoning (we use Trader Joe’s’). Cook until the squash is tender (about 7 minutes). Then add black beans, corn (frozen, fresh or canned) and salsa. Cook until flavors have mixed (a few more minutes).

We don’t normally measure this anymore; we just play around with it until we get a good mix.

You can eat this by itself on quinoa or in a wrap with hummus and avocado:

 

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Snapshots of the Past Few Weeks

My blogging was disrupted a month ago when I left for a 2+ week trip to India for work. Every time I travel for that length of period, it takes me almost just as long to catch up on life again when I get back.

Before I try to get back on a more regular blogging schedule, I’ll share a few shots of some of our meals from the last few weeks.

I’ll start with the best items first… Happy Herbivore’s super easy, 6-ingredient black bean burgers. These are about 110 calories per burger (w/o the bun and condiments), soy-free and oil-free. Top them with your favorite toppings (I use hummus, green salsa and sundried tomatoes).

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As a side to that meal, we ate Happy Herbivore’s carrot fries. Again, super easy and healthy. I got this recipe when I purchased one of her $5 meal plans, which I highly recommend for quick, easy, healthy meals. It comes with a shopping list, which is so convenient. I prefer the family plan because recipes are four servings, and instead of making all the lunches, we make the full dinners and eat the leftovers for lunch.

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Next, was our Easter brunch: tofu scramble, blueberry crisp, and chocolate zucchini muffins.

  • The tofu scramble is our own creation that we throw together in a saute: tofu, green onion, pepper, other vegetables on hand, a bit of oil, nutritional yeast, turmeric, cumin, hot sauce, salt, pepper, occasionally tomatoes, etc.
  • Blueberry crisp was also from the Happy Herbivore meal plan. Easy, soy-free, oil-free, sweet and delicious.
  • Fat-free chocolate zucchini muffins, another recipe from Happy Herbivore! Soy-free if you use another type of non-dairy milk, and oil-free too. Great for chocolate lovers.

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And for a close-up of the Blueberry Crisp:

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One dinner was Japanese Curry with Edamame from Vegetarian Times:Image

And finally, as a result of cleaning out the fridge/pantry (and my husband’s creativity): a cold salad mix of orzo, red quinoa, chickpeas, kale, red pepper, dried cranberries, red onion and a sauce of probably olive oil, vinegar, lemon mix (but honestly I don’t remember, he just threw it together and this was weeks ago).

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Coming up (if I can stick with this blogging thing…): spring and summer meals using fresh fruits and vegetables. This is favorite time of year to cook!

Categories: Breakfast, Burger, Dinner, Muffins | Tags: , , , , , , , | Leave a comment

Black Bean and Portobello Mushroom Burgers

In the winter, our dinners tend to consist of an entree only. Rarely is there time to pull together side dishes, and since we often eat hearty soups and stews in the winter, there is a wide variety of food sources in that entree. But tonight, we pulled out of the freezer home-made black bean and portobello mushroom burgers that Matt made earlier this year. These are the best plant-based burgers I’ve ever had, with the exception of the Beet Burgers in Color Me Vegan.

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We ate the burgers topped with some home-made hummus, sweet pepper relish from a country store in West Virginia, onions and peppers, alongside a hearty serving of Apricot Lentil Stew.

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Categories: Burger, Dinner | Tags: , , | 1 Comment

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