1 pkg (8 oz) Nasoya ® TofuBaked, Chipotle, crumbled 1 can (14 oz) vegetarian refried beans 1 tbsp fresh lime juice 1 container (8 oz) refrigerated guacamole 1 cup salsa 3/4 cup shredded cheddar cheese 1 can (2.25 oz) sliced black olives,
drained Sliced green onions Tortilla chips
Not exact matches
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow
onion, small dice 4 medium cloves garlic, thinly
sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas,
drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined
green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
1 350g / 12oz Block of Firm Tofu,
Drained, Pressed and cut into triangles or cubes * 1T Olive Oil (Divided) 1T Tamari 250g / 8oz Cherry Tomatoes, halved 2 Medium Red
Onions, cut into wedges 2 Cloves of Garlic, thinly
sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener of your choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained & Sliced Handful of Chopped P
sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener of your choice) 2t Red Wine Vinegar 2 / 3C Pitted
Green Olives,
Drained &
Sliced Handful of Chopped P
Sliced Handful of Chopped Parsley
9 cups of baby spinach, washed 6 mandarins, peeled and segmented 1/2 cup diced
green onion 1/2 cup shredded carrots 1/2 cup cashews 8oz can
sliced water chestnuts,
drained 1/2 cup olive oil 1/4 cup rice vinegar 1/4 cup ponzu sauce 1/2 teaspoon dried ginger 1 cup chow mein noodles
2 15 - ounce cans black beans, rinsed,
drained 1 cup 1 / 3 - inch diced peeled jicama 1 cup 1 / 3 - inch diced tomato 1/3 cup thinly
sliced green onions 1/3 cup chopped fresh cilantro
for the flatbread toppings: 4 Roma tomatoes,
sliced into coins 1/2
green pepper,
sliced 2
green onions,
sliced 1/2 cup black beans,
drained and rinsed 1 jalapeno pepper, diced 2 Tbs.
9 ounces frozen
green beans, thawed in colander,
drained and patted dry 1 tablespoon olive oil 4
green onions, thinly
sliced 3 - 4 stalks celery, halved lengthwise, and thinly
sliced 2 - 3 medium - large cloves garlic, thinly
sliced 4 ounces
sliced mushrooms 2 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2 cups unsweetened soy milk Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional
onion powder to taste 1 2/3 cups French's Fried Onion Rings in a can, divided into 2/3 cup and
onion powder to taste 1 2/3 cups French's Fried
Onion Rings in a can, divided into 2/3 cup and
Onion Rings in a can, divided into 2/3 cup and 1 cup
Sweet and Hot Pepper Tofu, Asian - Style 1 Tbsp soy sauce 1 1/2 tsp dark soy sauce 1 1/2 tsp cornstarch 1 # tofu,
drained, pressed, cut in cubes 1/2 cup ketchup 1/4 cup broth 1 Tbsp chili garlic sauce 2 tsp sugar 1 Tbsp oil 1 Tbsp ginger, minced 1 Tbsp garlic, minced 1 Tbsp
green onions,
sliced 3 dried red chilis 1/2 red pepper, thinly
sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow
onion,
sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp thai basil, chopped
2 cans black - eyed peas,
drained and rinsed 1 large tomato, diced 1/2 large red
onion, diced 1 small or 1/2 large red, yellow, or orange bell pepper, diced 1 jalapeno, diced 4
green onions,
sliced 1/3 cup cilantro, chopped 1/4 cup rice wine vinegar (unseasoned) 2 Tbsp.
Thaw the corn kernels, rinse and
drain the black beans, shred the cheese, and
slice the
green onions.
14 - ounce can black beans,
drained & rinsed 15 black olives, chopped 1/2 cup
sliced green onions 2 medium heads of romaine lettuce,
sliced 1 cup cilantro, chopped 1 - 2 cups tortilla chips 1 avocado,
sliced
1 c celery, diced 1 c carrots, diced 1 large yellow
onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water,
drained 1 1/2 c pitted
green olives,
sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish
Ingredients: 3 tablespoons extra virgin olive oil 1/2 sweet
onion, diced 2 garlic cloves, minced 1 (4 ounce) can diced
green chiles,
drained 2 1/2 cups prepared salsa 2 tablespoons adobo sauce (optional) 1 1/2 cup low sodium chicken broth 14 - 15 ounces yellow corn tortilla chips 3 - 5 eggs salt and pepper to taste garnishes: 1/2 cup queso fresco, crumbled 1 - 2 radishes, thinly
sliced 1/2 bunch cilantro leaves, roughly chopped hot sauce
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 l
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 l
Sliced iceberg lettuce
1 cup
green lentils, soaked overnight,
drained and rinsed 1 bunch asparagus,
sliced into bite - sized pieces 1 can coconut milk 1 cup vegetable stock 1 small yellow
onion, thinly
sliced 2 tbsp fresh ginger, minced 2 tbsp
green curry powder salt and pepper, to taste 1 cup basmati rice
2 tbsp olive oil 1 ounce pancetta or bacon chopped (5 - 6 thin
slices) 1 1/2 cups chopped
green cabbage 1 cup chopped
onions (1
onion) 1 cup
sliced carrots (2 carrots) 1/4 cup chopped celery (2 stalks) 3 garlic cloves, minced 1 cup chopped,
drained, canned plum tomatoes 2 quarts Chicken Stock 1/2 cup peeled, diced potato (2 potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken into 2 - inch pieces (about 3/4 cup) 1/2 cup
drained chickpeas 1/2 cup
drained kidney beans 1/3 cup basil pesto 1 tsp salt 1 tsp ground black pepper Freshly grated parmesan cheese
I cup naturally vegan cornbread mix (I use Martha White) 1 cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn,
drained 4 ounce can
sliced black olives,
drained 4 ounce can chopped
green chilies, mild,
drained 2
green onions,
sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
For fajita bowl 1 tablespoon vegetable oil 1 poblano pepper, deseeded and
sliced lengthwise 1 small red
onion,
sliced 1 red bell pepper, deseeded and
sliced lengthwise 1
green bell pepper, deseeded and
sliced lengthwise 1 yellow bell pepper, deseeded and
sliced lengthwise 1 teaspoon cumin 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 can black beans, rinsed and
drained 1 handful cilantro, chopped Crumbled tortilla chips for serving Lime wedges for serving
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)
sliced ripe olives,
drained 8 tablespoons
sliced green onions 1 cup shredded Monterey Jack cheese Nonstick vegetable spray Directions: Preheat oven to 375?
For the skillet: 1 1/2 tablespoons extra virgin olive oil 1 red bell pepper, thinly
sliced 1 yellow bell pepper, thinly
sliced 1
green bell pepper, thinly
sliced 1 red
onion, thinly
sliced 2 garlic cloves, minced 1 tablespoon chili powder 1 teaspoon smoked paprika 1/2 teaspoon ground cumin Pinch cayenne pepper (optional) Kosher salt 1 15 - ounce can black beans,
drained and rinsed 1 28 - ounce can diced fire toasted tomatoes,
drained 1 1/4 cup grated sharp cheddar cheese Freshly chopped cilantro for serving (optional)
«Kitchen Sink» Minestrone ----------------- 1 tbsp olive oil 1 cup chopped
onion 1 cup diagonally
sliced carrot 1
green bell pepper, chopped 3 cups diced tomato 2 cups diced peeled butternut squash (about 1 small) 1/2 cup
sliced mushrooms 1 zucchini,
sliced 2 cups water 1/2 teaspoon salt 1/4 teaspoon black pepper 2 (16 - ounce) cans fat - free, less - sodium chicken broth 1 (16 - ounce) can cannellini beans, rinsed and
drained 2 garlic cloves, minced 2 cups small broccoli florets 2 cups thinly
sliced collard
greens 1/2 cup uncooked small seashell pasta 2 teaspoons dried sage 3/4 teaspoon dried thyme
Tuna Wine Sauce (4 servings)------------------- 2 tbsp olive oil 2 cloves garlic, minced 2
green onion stalks, thinly
sliced 2 tbsp flour 1 cup chicken or vegetable broth 1/2 cup white wine 1 6.5 oz can chunk light tuna,
drained 2 tbsp capers, rinsed and
drained 2 tbsp lemon juice 3 dashes Tabasco ® sauce Black pepper to taste
2 tbsp vegetable oil 1/3 cup thinly
sliced yellow or red
onion 1/2 cup bell pepper cut into strips, * (red, yellow,
green or all 3) 1 clove of garlic, crushed or finely diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans,
drained 1/2 can petite diced tomatoes,
drained (or 1 small tomato, diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash of smoked paprika 3/4 cup chicken broth ** 1 tbsp dry parsley or cilantro for topping black pepper to taste 2 cups cooked jasmine or basmati rice
Latin Tomato and Mushroom Soup -------------------- 6 cups chicken broth 1 14.5 oz can black beans,
drained 1 cup shredded chicken 1 cup corn kernels 1/2 cup tomato puree 4
green onions, thinly
sliced, white and
green parts separated 1 large anaheim pepper 1 small poblano pepper 2 large portobello caps 1/4 cup chopped cremini mushrooms 1 tbsp olive oil 1/2 cup cilantro, chopped 1 tbsp lime juice tortilla strips *
filling: roasted vegetables (I roasted red and
green bell peppers,
onion, and mushrooms - make sure to
drain any excess liquid before adding to the pizza) spinach, cooked and chopped (remember to squeeze out any liquid) black olives,
sliced 8 oz.
12 ounces silken tofu 4 ounces vegan cream cheese Optional (but recommended): 2 teaspoons vegan fish sauce, sold as vegetarian fish sauce at Asian markets 1 teaspoon soy sauce 2 teaspoons Old Bay Seasoning 1 teaspoon garlic powder Optional (but recommended): 1 teaspoon Dulce flakes Zest and juice of one medium lemon Optional: 1 to 2 drops hot sauce 1 can hearts of palm,
drained, and coarsely chopped 1 bunch or about six to seven
green onions, thinly
sliced Optional: 1/4 cup + 2 T. shredded vegan parmesan (I like Follow Your Heart brand)
* 3 Tablespoons vegetable oil, divided * 1 pound boneless beef stew meat, cubed * 2 medium
onions, chopped * 4 cloves garlic * 14.5 ounce can diced tomatoes,
drained (reserve the tomato juice) * 1 Tablespoon grated ginger * 4 Serrano peppers, quartered lengthwise * 1
green bell pepper, thinly
sliced * 1 cup beef stock * 3/4 pound baby spinach * Salt and pepper to taste
2 tbsp olive oil 1 medium yellow
onion, thinly
sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or
green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and
drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
1 1/2 cups vegetable or chicken stock 2 teaspoons ground cumin or curry powder 1 1/2 cups couscous, uncooked 425g can chickpeas,
drained 3 medium tomatoes, finely diced 1/4 cup parsley, chopped 2 spring
onions,
sliced (include
green tops) Rind of 1 lemon or orange, grated Juice of 2 oranges (150 mL) 1 tablespoon vegetable oil
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
1/2 cup
drained and cubed Nasoya ® Organic Extra Firm Tofu, or Nasoya ® Extra Firm Twin Pack, or Nasoya ® Cubed Super Firm Tofu, or Nasoya ® Organic Sprouted Super Firm Tofu 2 bulbs garlic 2 tbsp extra virgin olive oil 1 12 - inch thin whole grain pizza crust 2 tbsp slivered oil - packed sun - dried tomatoes 1 Roma tomato, seeded and thinly
sliced 1/4 cup chopped
green onion 1/4 cup chopped bell pepper 2 tbsp julienne - cut fresh basil Salt and pepper 1 cup shredded mozzarella cheese (eliminate cheese for a vegan version)
11/2 cups red split lentils (masoor dal), picked over, washed and
drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small dried red chili peppers 1 medium
onion, peeled and thinly
sliced 1/2 small head of
green cabbage, cored and thinly
sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional
4 cloves garlic 1 pound mushrooms (e.g., crimini or baby portobellos), chopped 1 5 - ounce can of water chestnuts,
drained and chopped 1 cup chopped walnuts 2 tablespoons vegan margarine (e.g., Earth Balance) 1/2 cup low - sodium soy sauce 2 tablespoons brown sugar 1 carrot, shredded 3
green onions,
sliced at an angle 1 tablespoon toasted sesame seeds 12 cold iceberg lettuce leaves
Ingredients 1 tablespoon olive oil 1 1/2 cups
onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups
green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery,
sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half -
slices, cut zucchini in half, then cut into
slices 1 15 ounce can red kidney beans, rinsed and
drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.
Additions 1 - 2 cups (1 pound) proteins or meat, cooked and chopped or very thinly
sliced 1 1/2 cups vegetables, bite - sized, partially pre-cooked 1 cup mushrooms, pieces or
slices, precooked 6
green onions, thinly
sliced 1/2 cup
onions, chopped or rings, saut ed first 2 bell peppers, rings / chopped 1 - 2 cups cheese, shredded or cottage cheese,
drained
jar
sliced mushrooms,
drained 1/2 cups
sliced green onions 1/2 teaspoon salt 1 cup (about 4 oz.)
ingredients SAUCE: 1/4 cup cilantro (chopped) 2 tablespoons olive oil 3 tablespoons mayonnaise 1 head garlic (peeled, roasted) BURGERS: 3 and 3/4 cup red kidney beans (
drained, rinsed) 3 tablespoons olive oil (divided) 1 teaspoon garlic (peeled, minced) 1 shallot (peeled, finely diced) 1 cup
green bell pepper (stemmed, seeded, finely chopped) 2 teaspoons chili powder 1/4 teaspoon cayenne 1 large egg (beaten) 1/2 cup bread crumbs 4
slices Monterey Jack cheese TO ASSEMBLE: 1 tablespoon olive oil (divided, plus more if needed) 4 whole wheat burger buns 1 head
green lettuce (leaves picked) 1 red
onion (peeled, thinly shaved) 1 avocado (peeled, pitted, thinly
sliced)
1 1/2 pounds salmon, skin removed & cut in 1 inch cubes 1 tablespoon tarragon mayonnaise (recipe below) Zest of 1 lemon 1 teaspoon dijon mustard 1 teaspoon capers,
drained from liquid 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 1 teaspoon kosher salt 1/4 teaspoon freshly cracked pepper 1/4 cup panko bread crumbs 3 tablespoons
green onion, finely
sliced 3 Hamburger buns, toasted Red leaf lettuce for assembling
Favorite Veggie Soup 1 tablespoon canola or safflower oil 1 medium
onion, chopped 1 medium
green or red bell pepper, chopped 2 carrots, chopped 8 ounces white button or cremini mushrooms,
sliced 2 cloves garlic, finely chopped 6 cups water 2 large sweet potatoes, peeled and cubed 1 1/2 teaspoons sea salt 2 teaspoons curry powder 1/2 teaspoon mild paprika Dash cayenne pepper 1 can (14.5 ounces) petite diced tomatoes (do not
drain) 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and
drained Juice from half of a fresh lemon 1 to 2 tablespoons soy sauce
Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks,
sliced in half lenghtwise for easier washing, then
sliced in half moons 1/2
onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried
green lentils, soaked in cold water for 20 minutes before cooking, then
drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami
slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oil.
Ingredients: 1 can black beans, rinsed well and
drained in a colander 1 or 2 avocados, peeled and cut into 3/4 inch pieces 3 Fuyu persimmons, peeled and cut into 3/4 inch pieces 1/3 cup thinly
sliced green onions salt to taste, for seasoning avocados and finished salad
16 ounces All - Natural Andouille Sausage 1 1/2 cups rice - white or brown 1 1/2 cups water 1 1/2 cups vegetable or chicken broth 1 tablespoon olive oil 1 medium yellow
onion, diced 2 medium
green bell peppers, chopped 4 ribs celery, diced 2 clove garlic, minced 1 - 2 teaspoons Cajun seasoning 1 teaspoon dried thyme 1 (16 ounce) can BUSH»S ® Dark Red Kidney Beans,
drained and rinsed 4
green onions, thinly
sliced salt and pepper, to taste
2 Tablespoons olive oil or coconut oil 1/2 cup
sliced onions 1/2 cup
sliced carrots 1 cup red lentils, washed and
drained 4 cups water or broth 1/2 cup coconut milk 2 Tablespoons miso 1 cup cooked brown rice or quinoa black pepper to taste handful of mixed
greens (spinach, kale, etc..)
Topping 2 tbsp concentrated tomato paste 10
slices of you favourit salami or smoked ham (optional) 1 glass of artichoke hearts in oil,
drained 100 g creamy goats cheese 1 small
onion, thinly
sliced 10 cherry tomatoes, in halves Fresh
green leaves (eg.
* 1 package or box (1 pound) Mini Bow - Tie Pasta cooked, rinsed and
drained * 1 cup Red and
Green Grapes, cut in half * 1 cup Strawberries,
sliced * 2 cans (11 ounce) Mandarin Oranges,
drained * 4
Green Onions, minced * 1/2 cup Kraft Poppy Seed Dressing, more or Less to taste * 1/3 cup Olive Oil Mayonnaise, optional, omit for less - calories
1 lb broccoli, stems thinly
sliced, cut into florettes 1 teaspoon olive oil 6 cloves garlic, minced 1 bunch swiss chard (about 1/2 pound), rough stems removed, roughly chopped 1 cup thinly
sliced green onions, plus extra for garnish 1/2 teaspoon salt 1 16 oz can azuki beans, rinsed and
drained 1/3 cup miso 1/2 cup hot water 4 teaspoons toasted sesame seeds Sriracha hot sauce, to serve
can water chestnuts,
drained and chopped 1 bunch
green onions,
sliced
2 - 3 cups chopped romaine lettuce 1/4 cup cooked quinoa (feel free to substitute freekeh or other grain if you have it on hand) 1/4 cup black beans (cooked and
drained, or canned and
drained) 1/4 cup chopped organic mango (fresh preferred, or frozen is fine) 1 fresh tomato, diced 1
green onion,
sliced on the bias 10 organic blue corn chips, crushed 1/2 organic avocado, diced 1/4 cup chopped cilantro 2 tablespoons fresh salsa
Black beans 1 (15 ounce) can black beans,
drained and rinsed 2
green onions,
sliced 1/4 cup chopped fresh cilantro Juice of 1/2 a lime 1/4 teaspoon fine sea salt (I like to used smoked sea salt)