Posts Tagged With: Black Beans

Cabbage and Herbed Tofu Slaw

We had half a head of cabbage in the fridge that we needed to use, along with some black beans and carrots that also needed to be used soon. So Matt made a summer slaw with the following:

  • Herbed tofu, marinated and grilled
  • Half a head of cabbage
  • 4+ carrots, grated
  • 1 cup or so black beans
  • Spring onions
  • Sliced almonds
  • Fresh cilantro
  • Fresh mint
  • Lime juice

Combine and… that’s it. With the marinade from the tofu, it doesn’t need oil or seasoning other than lime juice and the fresh herbs. It is so light and refreshing that way.

Categories: Potlucks Tailgates and Road Trips, Sides | 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:

 

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

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

Sweet Potato and Black Bean Enchiladas

I’ve always loved Mexican-style food, so this is a favorite of mine. As I have mentioned, we eat a lot of soups and stews in the winter. Enchiladas are a nice, savory break from that. I made this on a week night and got home late from work, so I was in such a hurry to make it that I forgot to take many pictures. It is based on this recipe from Fatfree Vegan blog. Despite the fact that I was running late that evening, I decided to be ambitious and saute some onion and corn with cumin, chili powder and a dash of cinnamon and include that in the stuffing, too.Image

One thing I love about this recipe is the instruction for making the enchilada sauce. Many store-bought sauces are highly processed and often not vegan. For this one, I combine hot water w/veg boullion powder, cornstarch, and green salsa. Works just as well as store-bought sauce, in my opinion!

The sweet potatoes, which I steam instead of boil, add the soft, creamy texture that you usually get from cheese. Occasionally I’ll add Daiya non-dairy (and soy-free) cheese on top, but not on a regular basis. That’s because it is a processed food (as are other dairy-based cheeses too) and I try to minimize those from my diet. Once I got used to not eating cheese at all, I don’t feel the need to regularly replace it with dairy cheese substitutes. I will, of course, make or buy and eat non-dairy cheeses and cheese sauces as a special treat.

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Prep time took about 25 minutes (because I was ambitious with the onion and had to wait for the sweet potatoes to soften), and 20 minutes in the oven. Makes 3-4 servings.

Categories: Dinner, Easy | Tags: , , | 1 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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