I think I may have a bean addiction, because I planted way
more bean seeds than you and I feel like I don't have nearly enough to satisfy myself.
Not exact matches
12 ounces rhubarb, chopped into 1 inch pieces 4 ounces raspberries 1 vanilla
bean pod,
seeds scraped 2 cups water 8 tablespoons good honey (
more or less to taste, see note) water, club soda, ginger ale, or any other bubbly drink you think would be a good fit
Ant Hill Cake Dough Crumbles 2 cups quinoa flakes 1 cup any gluten free flour of choice — quinoa, millet, amaranth 1/2 cup coconut flour 1 1/2 cups pecans or walnuts
seeds of 1 vanilla
bean 1/4 cup honey 1/2 cup coconut oil pinch of sea salt 4 tablespoons poppy
seeds, plus
more for sprinkling
Pudding 4 1/2 cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons coconut butter 6 grams or about 3/4 cup Irish moss — soaked in hot water for 10 or
more minutes and drained 3/4 cup raw agave syrup or
more if you like sweeter 1 1/4 cup sliced banana 2 1/4 cups coconut milk — see panna cotta recipe 3 teaspoons vanilla extract 1 1/2 vanilla
bean —
seeds matcha powder — to taste
1 cup, fresh or frozen blueberries 2 Tbs, raw cacao powder or cacao
beans 2 Tbs goji berries 1 Tbs raw honey (or
more to taste) 1 Tbs hemp
seeds 1 Tbs ground flaxseeds 1 cup, ice 1 cup water (
more or less to desired consistency)
2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus
more for apples and pan 1 vanilla
bean, split lengthwise and
seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup dried cranberries
Pour the dressing over the
beans, then garnish with the sunflower
seeds and a little
more salt if needed.
So am looking for
more vegetarian recipes that include high quality protein like lentils,
beans, quinoa, nuts and
seeds, and eggs, that also appeal to the kids.
2 sticks (225 g) unsalted butter 3/4 cup (90 g) powdered sugar, sifted, plus
more for rolling 1 vanilla
bean, split lengthwise and
seeds scraped > 1 tablespoon dark rum 1 cup (140 g) superfine brown rice flour 3/4 cup (75 g) finely ground pecan meal 1/2 cup plus 1 tablespoon (70 g) amaranth flour 1/2 cup (80 g) potato starch 1/4 cup (30 g) tapioca starch 1 teaspoon salt In the bowl of a stand mixer, combine the butter, powdered sugar, and vanilla
seeds.
For this, I heated some olive oil (you can use sesame oil too), added sesame
seeds, raw peanuts (my favorite nut), Sirracha powder mix (my new invention which I feel is better than the sauce and
more versatile), Chinese long
beans, salt and to add extra flavor I finished this dish with coconut flakes.
In this case, I used frozen broccoli and edamame
beans that I always have in the freezer and topped it with some green onions and sesame
seeds, oh and obviously some sriracha (a lot
more that what is pictured actually).
1 1/3 cup (300 g) full fat coconut milk 2 rosemary sprigs — lightly bruised with the back of a chef's knife 1 tablespoon green tea leaves 1/2 vanilla
bean —
seeds scraped out 3/4 cup cashews — soaked in water for 4 hours 1 cup purified water, plus
more for soaking the cashews 2 - 3 soft dates — pitted and chopped about 6 ice - cubes,
more if needed
Ingredients 6 ounces bacon, chopped (or
more, if you are prone to snacking) 2 medium red onions, finely chopped (1/3 cup reserved for garnish) 3 pounds ground beef 2 jalapenos, ribs and
seeds removed, finely chopped 3 cloves garlic, finely chopped 3 tbsp chili powder (i used ground ancho chile) 2 tbsp cumin 1 tsp oregano 3 tsp salt One 28 ounce can diced fire roasted tomatoes 2 cups beef broth (plus
more if needed) 2 15 - ounce can kidney or pinto
beans (or one of each), drained and rinsed 1 lime, juiced Cilantro (optional) Shredded cheddar cheese for garnish
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus
more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white
beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney
beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander
seeds 1 teaspoon Kosher salt
However, in the case of some nutrients — including some antioxidant nutrients like quercetin, kaempferol and myricetin — desi - type
beans provide
more concentrated nutrient amounts since these nutrients are found in the
seed coat and this
seed coat is thicker in desi - type
beans.
Darker - colored «desi - type» garbanzo
beans appear to have thicker
seed coats and greater concentrations of antioxidants than the larger and
more regularly shaped cream - colored garbanzos that are regularly found at salad bars and in canned products.
1 cup steamed edamame
beans (steam the whole pod and then extract the little
beans - a great job for someone in your house other than you - like a child or lover) 1 cup sprouted chickpeas, lentils, mung
beans or cooked / sprouted
bean of choice 1/3 cup sundried tomatoes 1/2 lemon, peeled 1/4 sesame
seeds 2 Tbs olive oil 2 tsp dill
seeds or 1 Tbs cumin
seeds 1 - 2 cloves garlic 1/2 cup water (or
more as needed until desired consistency is achieved) sea salt and cayenne to taste
I also made some
more sunflower
seed butter, lentil and black
bean soup / stew for dinner and some pumpkin and banana cookies.
1 can of full fat organic coconut milk 1 vanilla
bean, split lengthwise and scraped of
seeds 1/2 teaspoon xanthan gum 5 medjool dates, pitted 1 tablespoon maple syrup (or raw honey, agave, 1 or 2
more dates)
2 dozen corn tortillas, cut into wedges vegetable oil for frying 3/4 cup refried
beans 1/2 pound sharp cheddar cheese, grated 1/2 cup sour cream 4 or
more jalapeño chiles, stems and
seeds removed, sliced into thin rings
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 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 -LSB-...]
1 1/2 cups brown rice flour 1 1/2 cups garbanzo
bean flour 2 cups corn starch (potato starch may be used instead) 1 cup tapioca flour 4 teaspoons xanthan gum 1/2 teaspoon salt (OPTIONAL — personally I don't use any salt) 2 Tablespoons sugar (evaporated cane juice) 2 packages active dry yeast 1 Tablespoon olive oil 4 1/2 cups warm water (
more water may be necessary) 1 - 2 tablespoons dill weed 1/4 cup poppy
seeds
Try adding
more fiber into every meal, with the addition of things like leafy greens, broccoli, brown rice and
beans, or sneak it into your smoothie by adding flax
seeds, chia
seeds, oats or acacia fiber.
We also offer soft wheat for pastries, durum wheat for making pasta, and see our full grains category page for many
more selections including
beans, corn, rice, garden
seed and sprouting - grain choices!
I do love tofu — and tempeh for an occasional treat as it's far
more expensive — but nuts,
seeds, and
beans feature heavily in my diet because I love the heartiness of them.
For
more protein or a heartier dish, add some cooked lentils, black
beans, or for a lighter option try a sprinkle of hemp
seeds.
-- 60 g millet flour — 30 g oat flour — 50 g rolled oats, plus
more for topping — 50 g coconut flower sugar (you can substitute with cane or Muscovado sugar)-- 1 teaspoon alkaline free baking powder — 1/2 teaspoon baking soda — 175 g apple (2 apples), peeled, cored and grated — 2 organic eggs — 50 g coconut oil (you can substitute with butter)-- 2 tablespoons tahini (sesame cream)-- 1 vanilla
bean, split and
seeded (you can substitute with 1 teaspoon pure vanilla extract)-- pinch of sea salt
-- 1 cup (140 g) superfine brown rice flour — 1/2 cup (80 g) potato starch — 1/2 cup plus 2 tablespoons (70 g) gluten - free oat flour — 1/4 cup (30 g) tapioca starch — 1 teaspoon salt — 1/2 cup (80 g) unsalted natural pistachios — 16 tablespoons (225 g) unsalted butter, room temperature — 3/4 cup (90 g) powdered sugar, plus
more for dusting, sifted — 1 vanilla
bean, split lengthwise and
seeds scraped
1 1⁄2 cups dried black
beans, rinsed and picked over (* see note below for quick version) 1 - inch piece of kombu 2 cups chopped yellow onion 1 teaspoon chipotle chile powder 3 bay leaves 2 teaspoons salt Pinch of freshly ground pepper 1 1⁄2 cups brown rice 3 cups water 1 tablespoon extra-virgin olive oil (plus
more as needed) 1 cup raw pumpkin
seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly sliced (optional) Avocado slices, for serving (optional)
flour, plus
more for pans 1/2 vanilla
bean,
seeds scraped and reserved1 1/4 cups blanched almonds, toasted4 cups confectioners» sugar, sifted1 1/4 tsp.
Kale is delicious, and even
more delicious when mixed up with lots of garlic, white
beans, basil, and crunchy little sunflower
seeds.
2 Tablespoons cooking oil 1 large onion, roughly chopped 1 Tablespoon minced garlic 1 dried chipotle chile (optional) 1 Tablespoon ground cumin 1 Tablespoon fresh oregano (1 teaspoon dried) Salt and freshly ground pepper 1 large potato, peeled and roughly chopped 1 cup corn kernels (fresh or frozen) 1 cup cooked black
beans 3 tomatillos, husked and cut into chunks 1 medium tomato, cored and roughly chopped 1 medium or 2 small zucchini, roughly chopped 6 cups vegetable stock or water 1/4 cup or
more chopped fresh cilantro leaves 1/2 jalapeno pepper,
seeded and cut into rings (optional)
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)
can of chickpeas (also called garbanzo
beans), drained and rinsed 1 - 2 California avocados (I use 2), peeled and
seeds removed 1 tablespoon of fresh lime juice and the zest of 1 lime (add
more to taste as needed) 1 tablespoon of cilantro, finely chopped 1 green onion (green and white part) finely chopped Salt and pepper to taste
1, 15 - ounce can pinto
beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell pepper,
seeded and cored, diced small 1 large red bell pepper,
seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano pepper, roasted and diced small 1 jalapeno pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (
more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (
more or less to taste) kosher salt and freshly ground black pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish
Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno,
seeded if preferred and diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked black
beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit
more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion
If you haven't already, incorporate
more whole grains,
beans, legumes, tofu, nuts, and
seeds to your diet while simultaneously cutting down on the animal products that you'll miss the least.
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander
seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked
beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung
bean sprouts juice of 1 lime, plus
more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame
seeds
for the filling 2 cups ricotta cheese (I make mine with raw goat milk) 1 vanilla
bean —
seeds scraped out, optional 2 tablespoons coconut sugar, plus
more for sprinkling on top about 4 tablespoons (half of a standard bar) grated dark chocolate, or
more to taste 15 dried but moist figs — stems removed and halved 9 fresh ripe, sweet figs — stems removed and halved
Vegetarian Chili about 2 cups of dry
beans of any kind you prefer — I like to have a variety 1 tbsp olive oil 1/2 onion — chopped 2 carrots and 2 stalks of celery — thinly sliced 1 jalapeno pepper —
seeded and chopped 4 garlic cloves — sliced, 3 — chopped finely kernels from 3 or
more ears of corn 2 or
more portobello mushrooms — sliced in cubes 3 - 4 medium tomatoes — shredded or pulsed in the food processor chili powder and / or flakes, ground cumin, ground coriander, and ground oregano — all to taste dash of cayenne pepper vegetable broth Celtic sea salt lime or lemon cilantro for garnishing
for the noodles about 8 oz mung
beans vermicelli or other clear noodles 1 handful green
beans — ends trimmed and strings removed (if present) 1 handful sugar snaps or snow peas — strings removed 1 cup shelled frozen edamame 1 cup fresh or frozen shelled green peas 2 tablespoons grapeseed or sunflower oil 3 garlic cloves — crushed with knife 1 red chili —
seeded and chopped 3 green onions — thinly sliced 1 cup basil leaves, plus
more for garnish handful mint leaves — chopped 1 cup yellow cherry tomatoes — halved or quartered about 3 tablespoons toasted sesame
seeds — optional
(or however you want, I just don't know the exact amount of
beans) 2 - 3 carrots round sliced 2 small to med sweet potatoes 2 - 3 T fresh grated ginger 1/2 cup dried apricots (non sulphur)(it was a handful, guessing it was 1/2 might have been
more) 2 tsp brown mustard
seeds 1 tsp cumin
seeds Salt to taste Oil for sautéing 1.
Sprouting releases vitamins and makes grains and
beans and
seeds more digestible.
Get
more than enough plant protein from foods like quinoa, tempeh, organic tofu, lentils, black
beans, chickpeas, hemp
seeds, almonds, pumpkin
seeds, kale, spinach, broccoli, peas, oats, potatoes, sunflower
seeds, edamame, etc..
Salad: 3 cups shredded purple cabbage 2 carrots, shredded or shaved using a veggie peeler A few radishes, thinly sliced 2 handful of microgreens 4 - 6 Romaine leaves, chopped or any greens of choice 2 c. cooked quinoa or grain of choice 1 c. cooked white
beans or chickpeas 1/4 c. dried cranberries 1/2 c. pumpkin
seeds (lightly toasted for
more flavour) 4 scallions, thinly sliced diagonally
Founded in 1982 with a mission of promoting healthy living through the quality, integrity, and environmental sensibility of the products they create, SunRidge Farms offers a diverse array of
more than 1,000 organic and natural trail & snack mixes, confections, nuts,
seeds, dried fruits, granolas & cereals, grains,
beans, teas, coffees, and spices.
You can add chickpeas,
beans, any roasted veggies or nuts and
seeds to make it
more filling, or a bit of almond or coconut milk to make it lighter.
I had to make a few small adjustments — I used only 1 TBSP of oil to lower the calories, kidney
beans instead of pinto (they were cheaper), regular chilies instead of chipotles (you can't get chipotles in adobo here in the UK unless you order them online... You can get the dried ones a little
more easily, but I already had fresh chilies on hand), coriander powder instead of
seeds since I had no
seeds, and I added a dash of liquid smoke to make up for the lack of chipotle smoke.