Not exact matches
2 cups dried mung
beans, soaked in water for 8 - 12 hours 1 tbsp coconut oil, ghee or olive oil 1 onion, finely
chopped 4 garlic cloves, finely
chopped 1 tsp ground cumin 400 g frozen spinach, thawed 6 cups water 1 tsp
sea salt 1 x 400 ml can full fat coconut milk
1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine
sea salt 1 1⁄2 cups / 250 g cooked white
beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3 cup / 60 g
chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or
chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green
Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric
sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu
chopped Left over grains (optional)
Black
Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup diced sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & r
Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup diced sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine
sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper,
chopped 1 (14 - ounce) can or 2 cups black
beans, drained & r
beans, drained & rinsed
3 tablespoons extra virgin olive oil 1/2 pound sliced mushrooms 1/4 teaspoon fine grain
sea salt 4 cups cooked black
beans 3 celery stalks,
chopped 1/3 cup sliced dried figs 1/3 cup
chopped toasted almonds
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black
beans, drained and rinsed (or soak and then cook an equivalent amount of dried
beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro,
chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse
sea salt and finely ground black pepper
Sea salt 1 29 - ounce can diced tomatoes 1 tomato,
chopped 1 1/2 cups green lentils 2 15 - ounce cans garbanzo
beans, drained 6 ounces vermicelli pasta 3 eggs, lightly beaten Juice of 2 lemons 12 cups water
1 piece whole wheat bread 1 tablespoon vegan butter 1 medium sized onion (about 2 cups),
chopped 1 tablespoon extra virgin olive oil 1 - 15 ounce can white
beans, drained and rinsed 3 tablespoons nutritional yeast 1/4 cup water 1 teaspoon
sea salt ⅛ teaspoon dried basil 1 teaspoon red pepper flakes 6 cloves garlic, minced 4 cups packed fresh spinach, roughly
chopped 1 can artichoke hearts, drained and
chopped 1/4 cup vegan mozzarella cheese
1 tbsp olive oil 1 onion, peeled and
chopped 3 cloves garlic, minced 2 carrots, peeled and
chopped 2 tsp dried basil 1 tsp dried oregano 1 tsp dried parsley 1 cup white wine 3 tomatoes,
chopped 2 cans white
beans, drained and rinsed 4 cups vegetable stock 1 tsp
sea salt cracked black pepper 2 cups kale, roughly
chopped 6 tsp basil pesto
6 ounces Ghiradelli bittersweet chocolate, roughly (but lovingly)
chopped 4 tablespoons unsalted butter 1/3 cup whole wheat white flour 1/4 teaspoon baking powder 1/4 teaspoon
sea salt 2 large eggs 1 cup (scant) brown sugar 1 1/2 teaspoons espresso powder 1 (generous) teaspoon vanilla
bean paste 1/2 cup cappuccino chips 3/4 cup unsweetened shredded coconut
Kidney
bean mix 1 tbsp coconut oil 1 1/2 red onions, diced 2 cloves garlic, crushed 1 can kidney
beans, drained 3 tbsp tomato paste 1 tsp cumin 1/2 tsp
sea salt 1/4 tsp chilli powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2 red onion, diced 1 green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely
chopped, leaves roughly
chopped Lime quarters Sliced iceberg lettuce
Since I didn't have enough expresso
beans, I also added some roughly
chopped extreme dark lindt chocolate and used course black
sea salt for an added kick.
Ingredients For the fava
bean soup 700 g dried fava
beans, soaked in filtered water for 12 hours, drained then rinsed under cold running water 1 small shallot, peeled and
chopped 3 - 4 tablespoons extra virgin olive oil whole
sea salt, just enough to taste For the cherry tomato and basil relish 2 handfuls cherry tomatoes, -LSB-...]
Rinsed canned cannellini
beans, drained cheap canned tuna, finely
chopped onion, a splash of good olive oil, balsamic vinegar,
sea salt, fresh ground pepper.
2 tablespoons extra virgin olive oil 2 medium onions, diced 4 cloves garlic, minced 5 stalks of celery, diced 2 medium carrots, diced 2
chopped chipotle pepper in adobo sauce (1/4 c.) 1 - 2 tablespoons chili powder 1 1/2 teaspoons fine grain
sea salt, or to taste 1 pound of black
beans, soaked 4 - 6 hours or overnight 1 28 - ounce can of whole tomatoes in juice 3 1/2 cups water / broth 1/3 cup Kahlua or other coffee liqueur
ingredients: 1/2 cup leeks, shallots, or onions — diced fine 1/2 cup carrots, peeled and diced 1/4 cup celery, diced 2 gloves garlic, minced 1/2 cup fresh stringbeans, cleaned and diced 1/2 cup broccoli,
chopped 1/2 cup cauliflower,
chopped 1 zucchini, diced 1 yellow potato, diced 1 tablespoon tomato paste 1/4 — 1/2 cup lentils, cooked 1 can (15 ounces) white
beans, rinsed and drained 6 - 8 cups homemade vegetable stock 2 tablespoons coconut oil Celtic
sea salt fresh ground pepper dash of red wine vinegar
for the mung
bean falafel bowl 1 cup rainbow quinoa or other grain of choice — cooked
sea salt — to taste 1/2 tablespoon neutral coconut oil about 20 asparagus — tough ends removed freshly ground black pepper — to taste mung
bean falafel — recipe below pickled rainbow chard — recipe below large hadful baby spiach / other salad greens handful cilantro leaves / pea shoots / other microgreens tahini sauce — recipe below sesame seeds — for garnish (optional)
chopped pistachios / other nuts — for garnish (optional)
1 tbsp cold pressed coconut oil, ghee or olive oil 1 yellow onion, finely
chopped 2 cloves garlic, finely
chopped 2 tbsp fresh ginger, finely
chopped or 1 tsp ground 2 tbsp fresh turmeric, finely
chopped or 1 tsp ground 1 pinch ground cayenne pepper or more to taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml water 1 tsp coarse
sea salt 1 broccoli, cut into bite - size pieces 1 fennel, thinly sliced 1 zucchini, cut into bite - size pieces 1 handful green
beans 1 cup / 400 ml cooked butter
beans
1 can organic black
beans rinsed or 1 1/2 cup cooked
beans from dried 1/4 - 1/2 red onion diced 1/4 - 1/2 white onion diced 1/2 anaheim pepper diced 1 small red or orange pepper diced Handful fresh cilantro
chopped Sea Salt and pepper to taste 1 tsp ground cumin 1 tsp epazote 1 tsp ground chipotle 1 TB tapioca flour to mix into cakes
12 spears of fresh, organic asparagus 50 g broad
beans, podded weight 250 ml organic double cream 4 organic free range eggs 1/2 tsp
sea salt 80 g vegetarian mature Cheddar, grated 2 tbsp mixed fresh herbs (mint, chives, oregano, chives, basil, parsley), finely
chopped
Pin It Servings: 6 - 8 Ingredients: for the pastry 170g organic plain flour 80 g broad
bean (fava
bean) flour 125g unsalted organic butter,
chopped into cubes 2 tbsp cold water 1/2 tsp
sea salt 1 organic free range egg for... Continue Reading →
for the burgers 2 cups shelled edamame or fresh shelled fava
beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves —
chopped sea salt to taste
Extra Virgin Olive Oil 1 Yellow Onion, finely
chopped, divided —
Sea Salt 2 cloves Garlic 1/2 tsp Paprika 1/4 tsp Ground Cumin 1/4 tsp Chili Powder — Black Pepper, freshly ground 1 1/2 cups Canned or Cooked Pinto
Beans 2 Jalapeño Peppers,
chopped, seeds removed if you don't want the heat 2 Plum Tomatoes, finely
chopped 1/4 bunch Fresh Cilantro,
chopped 1/2 Lime, juiced 8 Eggs, beaten 2 tbsp Unsalted Butter 8 Soft Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious addition.
2 tablespoons coconut oil or olive oil 2 garlic cloves, minced 1 cup finely
chopped onion 8 — 10 medium mushrooms, finely
chopped 1/2 cup finely
chopped green bell pepper 1/2 cup finely
chopped red bell pepper 1/2 cup finely
chopped carrots 1 jalapeño pepper or other hot pepper, seeded and minced (optional) 1 cup frozen corn kernels 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 tablespoons chili powder, or to taste 2 teaspoons
sea salt, or to taste 1/2 teaspoon black pepper 1 28 - ounce can diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney
beans, drained 1 15 - ounce can black
beans, drained 1 15 - ounce can red
beans, drained 2 1/2 cups water 1/2 cup dry bulgur wheat Hot sauce or cayenne pepper (optional) 1/4 cup minced fresh cilantro, for garnish Tofutti sour cream, for garnish (optional)
2 tablespoons coconut oil 1 brown onion, sliced 2 garlic cloves, peeled and minced 1/2 red capsicum (pepper), seeds and membrane removed, sliced 500 g (1 lb 2 oz) beef, cut into very thin strips 1 teaspoon turmeric 2 tablespoons freshly - squeezed lemon juice 2 teaspoons freshly grated ginger 2 tablespoons wheat - free tamari 2 tablespoons tahini 1 tablespoon apple cider vinegar 120 g (41/4 oz / 2 cups) broccoli, cut into florets 125 g (41/2 oz / 1 cup) green
beans, roughly
chopped 100 g (31/2 oz / 1 cup) snow peas (mangetout), sliced on the diagonal Celtic
sea salt and freshly ground black pepper, to taste brown rice, to serve
Water, Mixed
Beans (Cannellini, Pinto and Haricot)(25 %) *, Onion (19 %), Carrots (8 %) *, Celery (6 %) *,
Chopped Tomatoes (5 %) *, Tomato Puree (5 %) *, Vegetable Bouillon, (
Sea Salt, Yeast Extract (Gluten Free), Rice Flour *, Palm Oil *, Celery *, Parsley *, Tumeric *),
Sea Salt, Garlic *, Thyme *, Bay *, Black Pepper *, The production of our organic palm oil does not endanger natural rainforest and habitats., * Organically grown and processed.
1 cup vegan butter, room temperature 1/2 cup powdered sugar 1 vanilla
bean, split and scraped 1/4 teaspoon fine
sea salt 2 cups unbleached flour 4 oz dark chocolate,
chopped
Bean Cassoulet Ingredients Water, Mixed
Beans (Cannellini, Pinto and Haricot)(25 %) *, Onion (19 %), Carrots (8 %) *, Celery (6 %) *,
Chopped Tomatoes (5 %) *, Tomato Puree (5 %) *, Vegetable Bouillon, (
Sea Salt, Yeast Extract (Gluten Free), Rice Flour *, Palm Oil *, Celery *, Parsley *, Tumeric *),
Sea Salt, Garlic *, Thyme *, Bay *, Black Pepper *, The production of our organic palm oil does not endanger natural rainforest and habitats., * Organically grown and processed.
Stir through the kidney
beans and the
chopped spinach then season to taste with
sea salt and freshly ground black pepper.
1/2 cup peas (optional) 2 bay leaves 2 Tbsp
chopped parsley 2 Tbsp apple cider vinegar 2 - 3 cups green
beans (if desired)
Sea Salt and pepper as desired
2 cans black
beans, drained and rinsed 1 pineapple, cored, peeled, and diced 1 large bunch cilantro, coarsely
chopped (to taste) 1 small red onion, diced 3 cloves garlic, minced 3 limes, juiced 1 jalapeno, minced
sea salt and freshly ground black pepper, to taste
Ingredients: Salad 1 small butternut squash (2 lbs), peeled, seeded, and cut into 1 / 2 - inch cubes 1 ripe pear (I used bosc), cored and thinly sliced into strips 1 tablespoon extra-virgin olive oil 1/4 teaspoon
sea salt 1 lb green
beans,
chopped into 1 / 2 - inch pieces 5 oz / 142 g (6 to 8 cups) arugula 1 cup cubed sheep's or goat's milk feta cheese 1/4 cup hulled sunflower seeds
1/2 cup extra-virgin olive oil 1 cup diced red onion (about 1 medium onion) 1/2 teaspoon coarse
sea salt or kosher salt 1 cup thinly sliced, peeled carrots (about 2 medium carrots) 1 cup thinly sliced celery stalks (or about 2 medium celery sticks) 2 garlic cloves 2 tablespoons minced rosemary 1/2 teaspoon crushed red pepper flakes 1 15 - ounce can of white
beans, drained 1/2 cup firmly packed sun - dried tomatoes 1/4 cup red wine vinegar 4 cups arugula leaves 2 tablespoons finely
chopped, fresh, flat - leaf parsley for garnish
1 extra large leaf of rainbow swiss chard 1/2 — 1 onion rough
chop 2 carrots slice or cut small 1 bag of mung
bean sprouts washed 2 tsp Sesame seeds 1 tsp lemon grass
Sea salt and pepper to taste 1 tsp Raw Organic Agave Virgin Coconut Oil
1 Pound Dried Black
Beans 2 Quarts Water 1 Tablespoon Olive Oil 1 Medium Onion, Peeled &
Chopped 4 Garlic Cloves, Peeled & Minced 2 Bay Leaves 1 Tablespoon Dried Oregano Black Pepper
Sea Salt
4 - 5 handfuls of fava
beans 1 and a half handfuls of hijiki seaweeds, soaked in filtered water for 15 - 20 minutes, then cooked in boiling water for another 15 minutes, drained, rinsed under cold running water and drained again 1 cucumber, cleaned and cut into small sticks 4 - 5 tablespoons extra virgin olive oil 2 tablespoons tamari juice of half a lemon 1 tablespoon rice vinegar a pinch of whole
sea salt a pinch of chili powder fresh basil, cleaned and
chopped, to taste
filling quality olive oil, for cooking 1 cup diced yellow onion 2 large carrots, diced 2 teaspoons dried rosemary
sea salt, to taste 4 to 5 cups
chopped, fresh broccoli florets 1 cup cooked navy
beans
1 (15 - ounce) can cannelloni
beans, drained 2 to 4 cloves garlic 3 tablespoons lemon juice 1 tablespoon extra virgin olive oil 1/4 teaspoon fine
sea salt, or more to taste 1/8 teaspoon pepper 2 teaspoons
chopped fresh Italian parsley, basil, or a combination Additional
chopped fresh Italian parsley or basil, or diced roasted red peppers for garnish (optional)
1 can organic black
beans, rinsed or 1 1/2 cups cooked
beans from dried Equivalent amount of frozen or fresh corn 1 red pepper
chopped 1 pablano pepper
chopped 1 large jalapeno pepper
chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful fresh
chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic
Sea Salt and pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
1 tablespoon olive oil 1 medium fennel bulb,
chopped (stalks and core discarded, roughly 1-1/2 - 2 cups) 1⁄8 teaspoon
sea salt freshly ground black pepper to taste 1/2 cup red bell pepper,
chopped 2 cups cooked chickpeas (garbanzo
beans) 1 medium clove garlic,
chopped 1-1/2 tablespoon apple cider vinegar 2 tablespoons olive oil for purée 2 teaspoon freshly grated ginger 1⁄2 teaspoon
sea salt 1⁄4 teaspoon cumin 3⁄4 teaspoon paprika 1⁄8 teaspoon cinnamon 1⁄3 - 1/2 cup sliced green onions 1/2 cup good quality breadcrumbs (see note) 3 tablespoons sesame seeds 1⁄8 teaspoon
sea salt 1 tablespoon olive oil for frying patties
1 can Garbanzo
Beans 3/4 teaspoon Baking Powder 1/4 teaspoon Baking Soda 1/4 teaspoon Pink
Sea Salt 1 1/3 cups Coconut Sugar 1/3 cup Xylitol 1 teaspoon Molasses 2 teaspoons Pure Vanilla Extract 2/3 cup Spelt Flour 4 Tablespoons Unsalted Vegan Butter or Coconut Oil 1 1/2 cups sugar free Chocolate Chips or
chopped Chocolate
4 - 5 small fennel bulbs 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/4 teaspoon fine grain
sea salt 1 1/2 tablespoons honey Half a lemon, scrubbed and sliced or cut into wedges 1/4 cup dry white wine 2 cups cooked white
beans (corona, cannellini, etc) 1/2 cup water (or reserved liquid from cooking the
beans) 1/2 cup roughly
chopped dill
One 28 - ounce can (796 - ml) diced tomatoes, drained (see notes) 1 - 1-1/2 tablespoon olive oil 3⁄4 cup red onion, finely
chopped 2 large cloves garlic, minced or pressed 1/2 teaspoon
sea salt Freshly ground black pepper to taste 2 teaspoon chipotle hot sauce (see note) 1 teaspoon chile powder 1 teaspoon cumin 1 teaspoon mustard seed 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 cup green bell pepper, diced 1⁄3 cup celery, diced 1 cup cooked
beans of choice (e.g., black
beans, adzuki
beans) 1⁄3 - 1/2 cup frozen corn kernels 1/2 teaspoon agave nectar 6 large (10») flour tortillas (see note) 1 - 1-1/2 cup grated non-dairy mozzarella cheese (optional)
Quinoa Black Bean Salad 1 cup uncooked quinoa 1 can (15 ounces) black
beans, rinsed and drained 1 medium red or green bell pepper,
chopped 1 cup grape or cherry tomatoes, quartered 4 green onions, thinly sliced 1/4 cup fresh cilantro, coarsely
chopped 1/4 cup fresh lime juice 1/4 cup extra virgin olive oil 1 teaspoon ancho chile powder Fine
sea salt Freshly ground black pepper
Optional: 1 whole vanilla
bean *,
chopped (or 1/2 -1 tsp vanilla extract or vanilla
bean paste) small pinch of fine grain
sea salt, to enhance the flavour
For the black
bean hummus: 1 cup dried black
beans, soaked overnight 2 bay leaves 1 cup torn fresh cilantro leaves and stems 1/2 ripe but not mushy avocado, peeled and pitted 1/2 jalapeño, seeded and roughly
chopped 2 garlic cloves, roughly
chopped 3 tbsp freshly squeezed lemon juice 1 tsp ground cumin seeds
Sea salt Freshly ground black pepper
Filling Ingredients: 1 pound chicken, cooked 2 tablespoons coconut oil 1 onion, diced 3 carrots, diced 2 turnips, diced 2 stalks celery, diced 2 cups green
beans cut into 1/2 inch pieces 2 cups chicken broth 1/4 cup tapioca flour 1/2 cup coconut milk 1 teaspoon
sea salt 1/4 teaspoon black pepper 2 tablespoons fresh parsley,
chopped 1 tablespoon fresh rosemary, minced
1/2 cup water 1/4 cup diced yellow onion 3 garlic cloves, pressed or minced 1/2 teaspoon seeded and diced jalapeno pepper 1 (15 - ounce) can pinto
beans, drained and rinsed well, or 1 1/2 cups cooked 1 teaspoon chili powder 3/4 teaspoon ground cumin 1/4 teaspoon
sea salt, or to taste 1/8 teaspoon freshly ground black pepper 1/8 teaspoon chipotle chile powder (optional) 1 teaspoon wheat - free tamari or other soy sauce (optional) 1 tablespoon finely
chopped fresh cilantro
2 tablespoons extra virgin olive oil 1 medium onion, diced 3 carrots, cut into 1 / 4 - inch coins 3 celery stalks, diced 2 medium cloves garlic, minced 1 teaspoon crushed red chile flakes 1 1/2 cups dried cannellini
beans 5 medium waxy potatoes (the size of an egg), halved 1 3 - inch chunk of Parmesan rind, (optional) 8 cups of water 1 medium bunch kale or chard, de-stemmed and
chopped 1 1/4 cup crushed tomatoes (from can) 1 teaspoon fine grain
sea salt
3 tablespoons non-dairy butter (e.g., Earth Balance) 3 tablespoons organic, unbleached, all - purpose flour 1 cup of crimini mushrooms, diced 2 cloves garlic, finely
chopped 1⁄2 teaspoon
sea salt 1⁄2 teaspoon finely ground black pepper 1 teaspoon sugar 1 tablespoon fresh lemon juice 2 cups unsweetened almond or soymilk 3 cups green
beans, trimmed and cut into 1 - inch pieces 2 shallots, finely sliced 2 tablespoons neutral - tasting oil (for sautéeing shallots)