Hoisin sauce 1/2 cup reduced - sodium soy sauce 1/2 cup mashed, cooked sweet potato or canned pumpkin purée 1/4
cup black bean sauce with garlic 2 to 3 tablespoons molasses 1 to 3 tablespoons dark brown sugar 2 teaspoons red wine vinegar 2 teaspoons toasted (dark) sesame oil 1 teaspoon Chinese chili paste (or to taste) 1 to 2 tablespoons water, or as needed (optional)
Not exact matches
117 oz of baked
beans (# 10 can like you get at a warehouse club)-- drain about a third of the juice if you can (it's hard as the
sauce is thick — just drain what you can) 30 ounces of
black beans — juice drained off 30 ounces of red kidney
beans — juice drained off 18 - 20 oz of BBQ
sauce 1 red onion, finely chopped 1 yellow pepper and one red pepper, chopped 1 serano pepper (substitute jalapeno) 2 lbs brown sugar 1 lb of smoked brisket, chopped 1
cup bourbon
Hoisin
sauce 1/2
cup soy
sauce 1/4
cup peanutbutter or
black bean paste 1 tablespoon honey 1 tablespoon molasses 1 1/2 tablespoons white vinegar 4 teaspoons sesame oil 1/4 teaspoon freshly ground
black pepper hot
sauce, according to taste
Corn and
Black Bean Salsa Ingredients (or you can use store bought) 16 oz fresh corn on the cob (or a can of corn) 1 can of black beans rinsed or 1 cup dry beans, soaked overnight then cooked 3 roma tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped Juice from 2 fresh limes Whole bunch of chopped fresh cilantro A dash of your favorite hot sauce (I use Cha
Black Bean Salsa Ingredients (or you can use store bought) 16 oz fresh corn on the cob (or a can of corn) 1 can of
black beans rinsed or 1 cup dry beans, soaked overnight then cooked 3 roma tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped Juice from 2 fresh limes Whole bunch of chopped fresh cilantro A dash of your favorite hot sauce (I use Cha
black beans rinsed or 1
cup dry
beans, soaked overnight then cooked 3 roma tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped Juice from 2 fresh limes Whole bunch of chopped fresh cilantro A dash of your favorite hot
sauce (I use Chalula)
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2
cup) unsalted butter 1/2
cup olive oil 1/2
cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4
cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili
beans, drained 2
cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire
sauce Salt Freshly ground
black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
ground beef or turkey 1 yellow onion, diced 1 envelope taco seasoning or my seasoning mix (recipe to follow) 2/3
cup water 9 corn tortillas 2/3
cup taco
sauce or 1
cup salsa 1 — 14 ounce can
black beans, drained and rinsed 1
cup corn, thawed if frozen 1 + 1/2
cup extra sharp cheddar cheese, shredded 2 large tomatoes, sliced, seeds removed taco fixings like lettuce, sour cream, avocado and / or quacamole for serving
YOU»LL NEED: 2 Tbsp low - fat sour cream; 1/2 tsp hot
sauce or 1 Tbsp chopped pickled jalapeños; 1/4
cup black beans, drained and rinsed; 1/2
cup grated zucchini; 1/2
cup frozen corn, thawed; 1/3
cup diced tomato; 2 Tbsp shredded Cheddar or Jack cheese; 1/4
cup cilantro leaves; 1 lime wedge.
Add 1/2
cup (2 ounces) of the shredded cheddar, the
black beans and 1/2
cup of the
sauce from the pan.
3 chicken breasts olive oil spray 2 teaspoons chipotle chili powder 1 teaspoon cumin 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/4 teaspoon salt 1 teaspoon ground
black pepper 2 onions, chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2 bell peppers, chopped 8 ounce can tomato
sauce 2 — 14.5 ounce cans diced tomatoes 2 — 14.5 ounce cans
black beans, drained and rinsed 5
cups chicken broth 2 ears sweet corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno slices, diced avocados, tortilla chips
1 large onion, diced 2 - 4 cloves garlic, diced 2 tablespoons chipotle in adobo
sauce, blended 1 green bell pepper, diced 1 - 3 jalapenos, diced 1 tablespoon cumin 1 teaspoon oregano 1 bay leaf salt & pepper, to taste 4 15 - oz canned
black beans, rinsed and drained 4
cups of chicken stock 1 15 - oz canned tomatoes, diced 1
cup corn 1/2
cup cilantro, chopped 1 - 2 limes, juiced
2 tbsp olive oil 1 medium yellow onion, diced 1 red pepper, diced (without seeds) 1 small zucchini, diced 3 cloves garlic, minced 1 14 oz can diced tomatoes with green chilis 1 14 oz can tomato
sauce 1 14 oz can
black beans, drained and rinsed 1
cup dry green lentils 14 oz water 4 oz salsa 1 tbsp chili powder 1 tsp cumin
can crushed tomatoes 2 garlic cloves, chopped 1 chipotle pepper in adobo
sauce 1/2 jalapeño, seeded and chopped 1
cup cooked pinto
beans or
black beans, drained and rinsed if canned 12 (8 - inch) corn tortillas, cut into 8 pieces, or store - bought tortilla chips
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can
black beans 1/2
cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4
cup adobo
sauce from canned chipotle 1/2
cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4
cup pickled jalapeno juice from jar 1/4
cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
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
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)
Ingredients: 4 6 - ounce salmon fillets (skin on) 1/4
Cup TorchBearer Chipotle BBQ
Sauce jar
black bean salsa lime wedges to serve Directions: Drizzle the salmon with extra virgin olive oil and season both sides with salt and pepper.
dry pasta 1 tsp olive oil 1/2
cup red onion, chopped 1 medium jalapeno pepper, seeded and chopped 2 bell peppers, chopped (I used red and yellow) 1 clove garlic, minced 1 - 2 Tbsp taco seasoning mix * 1 (15 ounce) can
black beans, drained and rinsed 2
cups Enchilada
sauce, divided (recipe below) 1
cup cheese, divided (Cheddar, Mexican blend, or Monterey Jack) 1/2
cup chopped green onions, plus 1 Tbsp for garnish 2 Tbsp cilantro, plus 1 Tbsp for garnish Salt & pepper, to taste 20 tortilla chips (about 2 handfuls), crushed Sour cream, salsa, and / or avocado, for serving
ginger marinated tofu, recipe below quick pickled cucumber, recipe below 2
cups (500 ml)
black rice 2 carrots, cut into thin sticks 1/2 daikon radish, cut into thin sticks 1 ripe mango, thinly sliced 2 nori sheets, cut into thin strips 200 g oyster or shitake mushroom, sliced 200 g fresh spinach 4 eggs, fried sunny - side - up 1 large handful mung
bean sprouts 1/2
cup kimchi, store - bought or homemade (spicy fermented cabbage) 1 tbsp sesame seeds,
black or white 1/4
cup (1/2 dl) gochujang (Korean chili & soy
bean sauce)
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4
cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1
cup low - sodium
black beans, drained and pureed 1/4
cup chopped parsley 1/3
cup almonds, toasted and chopped 1/3
cup sunflower seed, toasted 1 1/2
cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1
cup oat flour 1 Tablespoon low - sodium soy
sauce 1
cup finely grated carrot if frying: flour for dredging olive oil or canola oil for frying
thick - cut bacon, finely chopped 1 large onion, finely chopped 1 large green pepper diced 2
cups jalapenos sliced 1 large minced garlic 2 pounds lean ground beef 1
cup Jak Jeckel Winter Cinnamon 1 1/2 teaspoons cumin 1 1/2 teaspoons sweet smoked Spanish paprika 2 cans crushed fire - roasted tomatoes 1 can regular diced tomatoes 1 can tomato
sauce 1
cup 2 cans
black beans, NOT drained 1
cup Sour cream 1 stalk sliced scallions 3
cups shredded cheese 2
cups chopped pickles (optional)
Stir in seasonings,
black beans, and 1
cup of enchilada
sauce, cook for another 5 minutes.
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)
1/4
cup + 1 Tablespoon toasted sesame oil, divided 2 Tablespoons soy
sauce 2 Tablespoons mirin 4 teaspoons honey 2 teaspoons brown rice vinegar 1 teaspoon each garlic powder and
black pepper 4 Portobello mushrooms 1
cup cooked quinoa 1
cup cooked brown rice 1/2
cup cooked adzuki
beans 1
cup shredded carrots 1
cup finely shredded cabbage 1/2
cup minced mushrooms 1/2
cup minced green onion sesame seeds, for garnish
3 pounds beef shank and / or chuck roast (I used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium onions, chopped 10 cloves garlic, peeled and smashed 2 - inch piece ginger, thinly sliced 2 tablespoons fermented
black beans 2 teaspoons five spice powder 2 tablespoons Sichuan
bean sauce 1 tablespoon hot chili
sauce 1/2
cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3
cup low - sodium soy
sauce 1/3
cup dark soy
sauce 1 tablespoon rock sugar 2
cups beef broth 2 tomatoes, quartered 5 green onions, cut into thirds 3 dried chili peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots, sliced
Foil Baked Fish with
Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle posi
Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle posi
Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo
sauce or 1 tsp dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can
black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle posi
black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle posi
beans, rinsed and drained 2
cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4
cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
-LSB-...] Best Ever Vegan Sweet Potato Nachos Ingredients: Serves: 2 - 4 2 sweet potatoes 1 Tbsp olive oil S&P to taste Batch of life changing vegan cheese
sauce (or cheese of your choice) 1/3
cup black beans 1/4
cup salsa 2 Tbsp chopped red onion (cut into tiny pieces) 2 Tbsp chopped cilantro 1 avocado (cut into small cubes) Sliced jalepeno (optional) lime (for squeezing on top)(Find the full recipe and directions here at Nutritional Foodie)-LSB-...]
Ingredients 1
cup Onion, chopped (1 medium or a little more than half a large onion) 1/2
cup Shredded Carrots 2 cloves garlic, minced 2 Tbsp Vegetable Oil 1/2 tsp Chili Powder 1/2 tsp Dry Parsley 1 tsp Paprika 1 tsp Cumin 1 tsp Oregano 1 tsp Kosher Salt 1/4 tsp
Black Pepper 2 bay leaves 3 Tbsp Tomato
Sauce 1 lb bag Dry
Black Beans, rinsed and sorted 1 32 oz carton Reduced Sodium Chicken or Vegetable Broth 1
cup (or more) Water
What's in it: 1 can
black beans, rinsed and drained * 2 teaspoon olive oil * 1 clove garlic, minced * 1/4
cup finely chopped onion * Hot
sauce to taste * 4 corn tortillas 4 large organic eggs 1/2
cup ranchero
sauce or non-chunky salsa optional: 1/4
cup low fat shredded mexican cheese Garnishes: Cherry tomatoes, avocado, cilantro
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground
black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2
cups carrots, cut into matchsticks 2
cups bean sprouts 6 scallions, sliced Other optional veggies: I added a
cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai
sauce, more to taste ** 1/3
cup peanuts, chopped 1/4
cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai
sauce to save some time but check out the original recipe link above to see the full
sauce recipe if you want to go homemade
Yield: 8 servings Prep Time: 15 minutes Cook Time: 8 hours Total Time: 8 hours and 15 minutes Ingredients: 1 pound lean ground beef 1 medium onion, chopped 1 green bell pepper, diced 1 (28 ounce) can diced tomatoes with juice 2
cups tomato juice 2 (15.25 - ounce) can
black beans, drained 1 (15 ounce) can pumpkin puree 2 tablespoon chili powder 2 teaspoon cumin 1 teaspoon pumpkin pie spice 1/2 teaspoon salt 1/2 teaspoon pepper hot
sauce to taste Directions: One Year Ago: Turkey Shepherd's Pie.
2 Medium Sized Organic Sweet Potatoes 1/4
Cup Chopped Onion 1 Teaspoon Olive Oil 1
Cup Cooked
Black Beans 1/2
Cup Frozen Corn, Thawed 1/2 Teaspoon Cumin 1/2 Teaspoon Ground Chipotle Chile Salt & Pepper To Taste 3/3
Cup Chopped Tomatoes 1/4
Cup Minced Cilantro 3/4
Cup Shredded Cheese (Mexican, Pepper Jack, Cheddar) To Serve: Fresh Baby Arugula Leaves (Optional) For the Avocado
Sauce 1 Large Ripe Avocado 1/4
Cup Extra Virgin Olive Oil 1/4
Cup Water 1 Small Jalapeño Pepper, Seeded and Chopped 1 Small Handful of Cilantro, Chopped Juice From 1 Large Lime Salt to Taste
2 medium sized tomatoes 8 mini peppers or you can use one large bell pepper — diced 1/4 of a large yellow onion diced Olive oil 4 green onions, diced 1/3
cup of
black beans, rinsed and drained Juice from 2 limes 2 teaspoons of ground cumin 1 teaspoon of smoked paprika Salt and pepper 2 tablespoons of Bragg's Apple Cider Vinegar Smoked chipotle Tabasco
sauce — use as much as you prefer but it gives the dish a nice smoky flavor 1 handful cilantro leaves, washed
1
cups dried lentils (or 2
cups already cooked lentils) 1 - 2 tablespoons extra virgin olive oil 1 large onion, chopped 5 garlic cloves, minced 1 - 2 tablespoons chipotle hot
sauce (can substitute chopped chipotle in adobo) 2 teaspoons coarse kosher salt 2 tablespoons chili powder 1 teaspoon ground cumin 1 orange or red bell pepper, chopped 1 green bell pepper, chopped 1 jalapeno, seeded and minced 1 28 - ounce can crushed tomatoes 2 cans of
beans - I used
black and kidney but any are fine!
1/4
cup Olive Oil (I used a little less) 2
cups Onion, chopped 2 Red Bell Peppers, chopped 6 Garlic Cloves, minced 2 tablespoons Chili Powder (I only used 1 tablespoon) 2 teaspoons Dried Oregano 1/2 teaspoon Cayenne Pepper 1 1/2 teaspoons Cumin 3 (15 - ounce) cans
Black Beans 1 (16 - ounce) can Tomato
Sauce 1/2 cup Water (I swished it around the tomato sauce can to get every last
Sauce 1/2
cup Water (I swished it around the tomato
sauce can to get every last
sauce can to get every last drop)
You can make everything from scratch with our REAL Tomato
Sauce and cashew jack vegan cheese, (save 2 ounces for garnish) 1 (15 ounces) can
Black Beans or 2 1/2 cups cooked beans Large baking di
Beans or 2 1/2
cups cooked
beans Large baking di
beans Large baking dish 1.
2 15 - ounce can
black beans, drained and rinsed 1 15 - ounce can red kidney
beans, drained and rinsed 1 15 - ounce can corn kernels, drained and rinsed 1 15 - ounce can fire roasted diced tomatoes 1
cup quinoa, uncooked 3
cups vegetable broth 1/2 medium onion, chopped 1 poblano pepper, chopped finely 1 medium green pepper, chopped 1 tablespoon cilantro, minced 2 cloves garlic, minced 3 teaspoons chili powder 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon ground
black pepper 3 - 4 dashes of your favorite hot
sauce
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)
1
cup uncooked quinoa, rinsed 2
cups water 1 tablespoon olive oil 1 small onion, diced 3 cloves garlic, minced 1 red pepper, seeds removed, diced 1 orange pepper, seeds removed, diced 1
cup corn frozen kernels Juice of 1 small lime 1 teaspoon ground cumin 1 tablespoon chili powder 1/3
cup chopped cilantro Salt and pepper, to taste 2 (15 oz) cans
black beans, drained and rinsed or three to four
cups cooked on your own 2
cups red enchilada
sauce 2
cups shredded Mexican cheese
1/2 medium white onion, diced 2 cloves garlic, minced 2 bell peppers, diced 1 large tomato, diced 1/2
cup dried
black beans, soaked and boiled 2 oz portobello mushrooms, diced Chili powder, cumin, salt, all to taste 1/2 ripe avocado, diced Egg roll wrappers Canola oil for frying / sauteeing Oh She Glows Vegan Cheese
Sauce for dipping *
1 pkg Nasoya ® TofuBaked, Sesame Ginger, diced into cubes 1/2
cup brown rice, cooked 1 tbsp olive oil 1/4
cup onion, medium mince 1/2
cup red bell pepper, chopped 1 tsp paprika 1 tbsp chili powder 1/4 tsp cayenne pepper 1 can (15 oz)
black beans, drained and rinsed 1/2 tbsp salt, kosher 1 can (15 oz) tomatoes, diced with juice 1/2
cup frozen corn 1 tbsp scallions, chopped 8 tortillas Sofrito
sauce 8 oz avocado, skinned and diced
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
To assemble: 1 1/2
cups cooked
black beans (a 15 - oz can, rinsed and drained) 1 big bag restaurant style tortilla chips Fresh cilantro for garnish Hot
sauce for serving
Remove 1 1/2
cups of the
sauce, and add to the bowl of a food processor * along with the
black beans.
1 16 - ounce can chickpeas, rinsed and drained (or substitute any white
beans) 1 14 - ounce can potatoes, rinsed and drained (or 2
cups boiled potatoes) 1 1/2 teaspoons vital wheat gluten (optional, for firmer texture and ease of flipping) 1⁄8
cup dried bread crumbs 1 teaspoon dried parsley 3⁄4 teaspoon chicken - style seasoning (or 1/2 teaspoon rubbed sage) 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon salt (or to taste) 1/4 teaspoon
black pepper (or to taste) 4 tablespoons olive oil, divided Dipping
sauce: barbecue
sauce, ketchup, and / or sweet mustard (optional)
2 15 - oz cans of
black beans (1 can drained, 1 can undrained) 6 oz pork or vegetarian chorizo 1
cup chopped onion 2 teaspoons cumin 2 teaspoons oregano 1 teaspoon chile powder 1 teaspoon coriander 2 cloves of garlic, minced 1 whole chipotle in adobo plus 1 teaspoon adobo
sauce 2 tablespoons canola oil, divided juice of 1 lime
2
cups tomato
sauce 2 tablespoons tomato paste 1 tablespoon molasses 2 tablespoons vegan Worcestershire
sauce 2 teaspoons Dijon mustard 1 tablespoon brown sugar 4 tablespoons olive oil 2 pounds portobello mushrooms, diced 1-1/2
cup onions, diced 1/2
cup red bell peppers, diced 2 tablespoons garlic, minced 2 tablespoons jalapeno chili, minced 1 teaspoon kosher salt 2
cups kidney
beans, cooked 1/4 teaspoon
black pepper, ground 6 toasted sesame buns
12 jalapeños 1
cup cooked white or brown rice 1
cup canned
black beans, drained and rinsed 2 tablespoons smooth or grainy vegan Dijon mustard 1 teaspoon garlic powder, or 1 medium - size clove garlic, peeled and pressed 1 tablespoon chopped fresh thyme leaves, or 2 teaspoons dried 1/2
cup extra-virgin olive oil, for drizzling Hot
sauce of choice, for drizzling
DINNER: acorn squash and
black bean quesidillas baked basil zucchini baked macaroni and cheese baked salmon baked squash baked turkey burgers balsamic grilled summer vegetables with basil quinoa salad bbq lime and mango turkey bbq rosemary sweet potato
black bean burrito
black beans and rice
black bean veggie burgers broccoli and sundried tomato pasta chicken, avocado salad chicken nuggets chick pea burgers citrus grilled chicken dinner rolls farmers market salad farro salad with roasted mushrooms and parmesan fried rice with cashews garlic and lime shrimp garlic and parmesan turkey meatballs garlic and rosemary chicken garlic roasted red potato wedges gnocchi grilled shrimp with garlic and cilantro grilled tuna and couscous salad healthy chicken parmesan wraps healthy stuffed mushrooms mexican twice baked potatoes moroccan apricot chicken tenders mushroom pizza with caramalised onions oven fried eggplant peanut noodle stir fry pecan crusted dover sole pineapple pork kebobs pork fried rice portobello musroom pizzas red lentil cauliflower burger roasted rosemary root vegetables roasted vegetable salad with feta and chickpeas sauteed garlic and tomato lentil salad seasoned potato wedges slow cooker meatloaf slow cooker pineapple chicken verde slow cooker pulled pork sandwiches slow cooker rosemary chicken slow cooker two
bean chicken slow roasted vegetables southwestern quinoa pasta salad spicy veggie
bean burger sticky rice sweetcorn garlic and tomato soup thai spiced bbq shrimp tuna stuffed zucchini vegan chick pea casserole vegan corn bread vegan lasagna vegan mac and cheese vegetable spaghetti with tomato
sauce and nut balls veggie lasagna zucchini sticks DESERT: 3 ingredient peanut butter ice cream 5 minute banana ice cream apple pie baked apple banana almond and chocolate ice cream banana berry soft serve banana chocolate caramel ice cream cake banana ice cream floats banana peanut butter
cups banana split cheesecake bites blueberries and cream popsicle blueberry - pomegranate ice lollies blueberry strawberry banana ice cream cake caramel apples caramel chocolate apples carob caramel tarts with coconut cashew coffee vanilla creme cake chocolate banana coconut cream pie chocolate banana pie with whipped coconut cream chocolate caramel orange tart with seasalt chocolate covered bananas with walnuts chocolate hazelnut ice cream chocolate maca truffles chocolate mint cookie dough bites chocolate molten lava cakes with goji berries chocolate mousse chocolate peanut butter cake chocolate peanut butter cream pie chocolate protein truffles chocolate pudding chocolate tahini caramel delights cinnamon vanilla almond butter banana pops clean eating nutella ice cream coconut almond fudge coconut truffles cookie dough ice cream cranberry bliss bars creamy baked pears dairy - free fudgesicles double chocolate cake durian ice cream fruit tartlets with cashew cream fruity popsicles greek yogurt cupcakes greek yogurt thin mint cupcakes grilled peaches with gingersnaps healthy banana foster healthy brownie healthy key lime tarts honey wholewheat chocolate chip banana bread layered banana ice cream cake lemon lime and coconut cheesecake mini protein cheesecake mocha banana ice cream no bake cookie dough bites no bake peanut butter nuggets nutella fudge pops paleo brownie cupcakes pecan pie peanut butter and chocolate ice cream peanut butter coconut
cups with dark chocolate peppermint meringues pina colada ice cream premium poached peaches raspberry nutella tarts raw carrot cake raw chocolate cupcakes with vanilla frosting raw chocolate with goji berries raw fudge brownies raw snickers bar raw tropical ice cream raw vegan smores roasted maple papaya strawberry ice cream sweet potato pie thick and fudgey brownies vanilla
bean cheesecake vanilla
bean ice cream vanilla chocolate cake vanilla chocolate chunk cheesecake vanilla ice cream vegan and gluten free, peanut butter, caramel cheesecake vegan and gluten free, peanut butter and chocolate chip banana vegan nutella bites vegan strawberry scone tarts bread watermelon tart
1/2 ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2
cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon
black pepper 3/4
cup Chinese sweet
bean sauce (6 - ounce can) 3 tablespoons white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark sesame oil (optional) 1
cup each of at least 3 of the following toppings: - Grated carrots - Chopped tomatoes - Mung
bean sprouts - Shredded cabbage - Peeled, seeded, and diced cucumbers - Sliced scallions
2 lb ground beef (or bison, turkey or chicken)(or sub drained and rinsed
black beans) 1 onion, diced 2 cloves garlic, minced 2 sweet potatoes, chopped 2 zucchinis, chopped 2 tsp ground ginger 3 tbsp chili powder 1 tbsp cumin 1 1/2 tsp basil 1 tsp oregano 1 tsp salt 1/2 tsp
black pepper 1 tbsp cacao powder (optional) 1/4 tsp red pepper flake bay leaf 1
cup chicken or vegetable broth 1 can (15 oz) diced tomatoes 1 can (15 oz) tomato
sauce sea salt
black pepper