Add
the extra cup of bean cooking liquid if it seems too thick.
Next time I will mash
an extra cup of beans in the recipe to thicken.
Not exact matches
3
cups butternut squash, cubed 2
cups green
beans, trimmed and cut into 2 - inch pieces 1
cup, packed, baby spinach 1 package
extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons
extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch
of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
2 tbsp
extra virgin olive oil 2 tsp red curry paste 3
cups cubed pumpkin 2
cups cooked chickpeas 1
cup coconut milk 1/2
cup leaks chopped sideways 2 spring onions Spices: curry, chili, ground coriander Himalayan salt 1 tbsp Tamari or Shoyu soy sauce small bunch
of parsley bunch
of swiss chard mung
bean or rice noodles lemon juice, or lime juice
2
cups green
beans, topped & tailed, then halved 2 tbsp
extra virgin olive oil 2 - 3 cloves garlic, crushed juice
of one lemon sea salt & fresh black pepper to taste (optional)
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
1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6
cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus
extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk
of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern
beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish
No Noodle Pad Thai 1 daikon radish or zucchini 4 medium carrots — peeled 4
cups mung
bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro leaves (I used basil because I had beautiful basil on hand) 2 tablespoons black or tan sesame seeds — toasted, plus
extra for garnish 4 slices
of lime — to serve
Ingredients: 300 g kamut short pasta 1 large
cup fresh fava
beans 1 large bunch asparagus 1 garlic clove For the creamed zucchini 3 medium zucchini, peeled and stems removed a large handful
of peeled almonds a handful
of fresh basil grated zest
of 1 lemon 4 tablespoons
extra virgin olive -LSB-...]
1 tsp neutral oil (olive oil or refined coconut oil) 1 package
of extra firm tofu, drained and crumbled (no need to press) 3 shallots diced or 1/4
cup of a yellow onion, diced 2 - 3 cloves
of garlic, minced 1 small zucchini, cubed or 1/3
of a medium zucchini 1 small bell pepper or 1/2
of a large, diced 1
cup of black
beans, drained and rinsed 1/2 jalapeno, diced (seeded for less heat if you prefer) 1/2 tsp
of turmeric powder 1/3 tsp
of smoked paprika 1/4 tsp chili powder 1 tbl
of water
I used an organic version
of something like Rotel, instead
of tomato, skipped the bay leaf, used a 15 oz can
of black
beans, added 1/2 can
of re-fried
beans (stir in before adding the black
beans and second amount
of vegetable broth), and added an
extra cup of vegetable broth.
For the
beans: 1 tablespoon
extra virgin olive oil 1/3
cup thinly sliced shallots 4 cloves garlic, minced Several dashes fresh black pepper 1/2 teaspoon salt 1/2 pound
of asparagus, sliced on a bias (3/4 inch pieces or so) 1 large nectarine, chopped into 1/4 inch pieces (leave the skin on) 1 1/2
cups great northern
beans, rinsed and drained (a 16 oz can)
for the polenta: 6
cups of stock (vegetable or chicken, preferably homemade) 1
cup of polenta 1 - 2 tablespoons
of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green
beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls
of green
beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons
of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little
extra)
200 g / 7 oz tender stem broccoli or kale or fine green
beans (or a mixture
of all three) 200 g / 7 oz firm or
extra firm tofu, pressed 30 ml / 2 tbsp soy sauce or tamari 165 g / 1
cup cooked chickpeas 2
cups rice, cooked 2 - 4 tbsp vegan yogurt, to serve
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
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
1 can organic black
beans, rinsed 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 Salt and pepper to taste Juice
of 1 large lime 1/3
cup Organic unrefined and unfiltered
extra virgin olive oil
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
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!
Homemade Pitas vegetarian, soy - free, dairy - free, peanut - free, tree nut - free, seed - free, shellfish - oil, fish - free, nightshade - free,
bean & legume - free Ingredients: 3
cups of flour 1
cup water 1 Tbsp honey Half
of a 1/4 oz packet active dry yeast 1 tsp salt Olive oil
Extra flour for...
stuffing 1/2 bunch
of Andy Boy broccoli rabe 1/2
cup dry quinoa (soaked for 6 to 8 hours) 1
cup filtered water 1
cup cooked cannellini
beans 1 tablespoon
extra virgin olive oil 1 tablespoon fresh squeezed lemon juice 1 garlic glove, grated 1/2 teaspoon dried basil 1/2 teaspoon fine sea salt a few dashes black pepper
1 15 ounce can garbanzo
beans, drained and rinsed 1/2
cup Blue Moose
of Boulder original hummus 1 tablespoon
extra virgin olive oil 1 small yellow onion, quartered 2 - 3 garlic cloves, peeled Zest
of one lemon 1/2
cup packed fresh parsley (stems and all) 1/2
cup packed fresh cilantro (stems and all) 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy pinch
of sea salt flakes 1/2
cup garbanzo
bean flour
12 ounces fresh mushrooms, sliced 1 / 4 - inch thick 3 tablespoons
extra virgin olive oil salt and pepper 2 bunches
of scallions, trimmed 4 large slices
of hearty, whole - grain bread 1
cup Poblano Yogurt * (recipe below) 1
cup cooked lentils, or white
beans
2
cups dried cranberry
beans 2 tablespoons
extra virgin olive oil 1 large red or yellow onion, chopped 1
cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount
of Aleppo) 1/2
cup dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4
cups vegetable stock (recommend Imagine No - Chicken broth here) 4
cups water 1
cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2
cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente
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
chocolate hempseed 1 1/2
cups tigernut flour 1/2
cup hemp hearts (plus
extra for rolling) 1/4
cup raw cacao powder few dashes
of cinnamon 1/4 teaspoon ground vanilla
bean seeds 1/2
cup organic raisins 2 tablespoons pure maple syrup 1 tablespoon virgin coconut oil 1 tablespoon purified water
for the shallot + herb socca (chickpea flatbread): 1
cup of garbanzo
bean flour 1 1/4
cups of water 1/4 teaspoon
of salt 2 tablespoons
of extra virgin olive oil 1 clove
of garlic, pressed or minced 1 spring
of rosemary, minced a pinch
of fresh oregano, minced 1 large shallot, thinly sliced with a mandolin several cracks
of fresh black pepper
-- 1
cup dates (about 9 pieces), pitted, chopped — 2 tablespoons boiling water — 1 teaspoon baking soda — 1 and 1/2
cups brown rice flour — 1/2
cup millet flour — 2 teaspoons baking powder — 3 bananas, peeled and mashed with a fork — 1/2
cup extra virgin olive oil — 2 organic or free - range eggs — 1 vanilla
bean, split and seeded — grated zest
of 1 lemon — sunflower seeds, pumpkin seeds
red wine vinegar 1/4
cup extra virgin olive oil 3/4
cup cooked and drained garbanzo
beans handful
of fresh parsley, plus more for garnish
BUT, after reading a few reviews about it being «watery» and «bland», I: reduced the broth to 2
cups; added an
extra can
of beans (not pureed); us...
Take 4 1 15 ounce can garbanzo
beans 1/2
cup plain hummus 1 tablespoon
extra virgin olive oil 1 small yellow onion, quartered 2 - 3 garlic cloves, peeled Zest
of one lemon 1/2
cup packed fresh parsley (stems and all) 1/2
cup packed fresh cilantro (stems and all) 1/2
cup garbanzo
bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy pinch
of sea salt flakes
Corn and Mango Filling 2 ears
of corn 2 2/3
cups cooked black
beans 1 small green onion, finely chopped 1 mango, peeled and sliced 1/2
cup dried coconut flakes grated zest and juice
of 1 lime 1 Tablespoon
extra virgin olive oil 1 teaspoon ground cumin 1 pinch each cayenne pepper, paprika, and dried oregano Sea salt
Ingredients: 4
cups white cannellini
beans, canned (drained and rinsed) or already cooked juice
of 1/2 lemon
Extra virgin olive oil as needed (I didn't need much, 1/2 c or so) 1/4
cup chopped sundried tomatoes (packed in olive oil) 1/2
cup canned tuna (200g) your favorite italian herb blend salt and pepper to taste
Base Ingredients: 1/2
cup whole oats (or quick cook) 1 tbsp chia seeds 1 tsp cinnamon 1 tsp ground vanilla
bean or (2 tsp
of vanilla extract) 3/4
cup almond or coconut milk 1 tbsp natural peanut butter (or any other nut butter) 1 tsp
of maple syrup 1 tbsp
of pecans, crushed 1/2 ripe banana, mashed Toppings: Add
extra pecans, a drizzle
of nut butter, banana slices, cacao nibs and / or shredded coconut to serve.
• 4 eggs, whisked • 2 × 400 ml cans coconut milk • ¹ / ³
cup coconut oil, just melted, plus
extra for frying • 1/2
cup coconut flour • 1 1/2
cups buckwheat flour • 2 tsp baking powder • 1 vanilla
bean, scraped • Zest
of one orange, finely grated • Pinch
of sea salt • 1/2
cup desiccated coconut • Cocoa nibs, to garnish
A quarter
cup of white
beans whips right in with the other ingredients (including bananas and coconut milk), lending a thicker texture to the mixture — not to mention
extra nutrition.
I use Bulletproof coffee
beans to make my espresso or coffee — and while I don't follow their famous process
of adding the
extras like butter or ghee into my coffee, Bulletproof
beans are my exclusive go - to for brewing a
cup, because I know the company holds itself to the highest standards
of quality when it comes to sourcing and producing their products.
Make a southwest omelet with one - half
cup of pinto
beans for an
extra 7.5 grams
of fiber.
2 ears [non-GMO] corn 1 tablespoon
extra virgin olive oil 1/2
cup red onion, diced 1 small - medium yellow squash, diced 1 small - medium zucchini, diced 1/2
cup shelled and peeled fava [1 pound fava
bean pods] or Lima
beans 18 sun gold tomatoes or other variety
of cherry tomatoes, halved 1 jalapeno, minced large handful
of baby arugula (about 1 1/2 ounces) 1/3
cup thinly sliced basil leaves Sea salt and fresh ground black pepper to taste
Rainbow Quinoa Bowl by Erin Yeschin INGREDIENTS: Roasted Sweet & Purple Potatoes: 1 large sweet potato, peel and diced 6 small purple potatoes, peeled and diced 2 tsp
extra virgin olive oil 1/2 tsp chili powder 1/4 tsp cumin 1/4 tsp kosher salt 1/4 tsp red pepper flakes Quinoa: 1
cup quinoa 2
cups veggie broth 1/2 tsp kosher salt, divided 1/2 tsp chili powder 1/2 tsp cumin 1/4 tsp garlic powder Juice
of half a lime 2 tablespoon cilantro, chopped Raw Additions: 1
cup black
beans, rinsed and drainedRead more
extra virgin olive oil, 1 slice
of uncured, nitrate - free bacon ● Carbohydrate: 6 - ounce sweet potato, 1/2
cup green
beans
for the polenta: 6
cups of stock (vegetable or chicken, preferably homemade) 1
cup of polenta 1 - 2 tablespoons
of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green
beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls
of green
beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons
of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little
extra)
1 1/2
cup uncooked white rice 1 28 oz can plum tomatoes, tomatoes chopped, liquid reserved 2 tablespoons
extra virgin olive oil 6 medium garlic cloves, crushed 1 large onion, chopped 2 chipotle peppers in adobo sauce, chopped, plus 1 additional teaspoon
of adobo sauce 1 tablespoon + 1 teaspoon cumin 2 teaspoons chili powder 2 15.5 oz cans
of black
beans, drained and rinsed 1
cup vegetable broth or water 1 bunch chopped fresh cilantro leaves
Take 4 1 15 ounce can garbanzo
beans 1/2
cup plain hummus 1 tablespoon
extra virgin olive oil 1 small yellow onion, quartered 2 - 3 garlic cloves, peeled Zest
of one lemon 1/2
cup packed fresh parsley (stems and all) 1/2
cup packed fresh cilantro (stems and all) 1/2
cup garbanzo
bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy pinch
of sea salt flakes
1 pound
of white turkey meat (cooked thoroughly, and doing this in a slow cooker does the trick) 1 pound
extra lean ground beef 1/2
cup cooked brown rice 1
cup of oats Warm water for the oats 1/2
cup raw carrots, sliced 1/2
cup kale 1/2
cup celery 1/2
cup cottage cheese 1/2
cup frozen mixed vegetables, such as peas, broccoli and green
beans 1 teaspoon alfalfa powder A pinch
of parsley 1 capsule
of flax seed oil 3 tablespoons unsalted beef broth