Tuesday, August 31, 2010

Bleu Beans

2 medium onions
4 tbsp. butter
2 tsp. sugar
salt and pepper to taste
3/4 c. heavy cream
1/4 - 1/2 c. bleu cheese, crumbled
1 can white beans, drained

Peel and cut the onion in half. Slice, not too thick and not too thin. Melt the butter in a saucepan. Add the onion, when tender add the sugar and continue to cook over medium high heat, stirring occasionally, but not frequently, until golden.

Add the heavy cream and simmer until the cream is reduced slightly and takes on the color of the onions. Stir in the bleu cheese. Add the beans and taste. Season with salt and pepper.

Serve over pasta or rice

Thursday, August 26, 2010

Asain Inspired Black Beans

1 can black beans, undrained
1 Tbsp. soy sauce
1 tsp. grated peeled ginger root
1/2 tsp. grated orange rind
1/8 tsp. crushed red pepper
1 garlic clove, minced
1 tsp. rice wine vinegar

Combine all the ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 10 - 20 minutes.

Serve over rice.

Wednesday, August 25, 2010

Almond Pilaf

4 Tbsp. butter (or Olive Oil)
2 1/2 c. white rice
5 c. chicken broth (If you use Edward & Sons vegan chicken broth you will need to add a pinch of salt)
1/4 c. lemon juice
1/4 tsp. thyme
1 can white beans, drained and rinsed

3/4 c. sliced toasted almonds

Cook rice in butter for a few minutes, add all other ingredients except almonds. Cover and simmer until done rice is tender, remove from heat, sprinkle with almonds and stir once to combine a bit.

Tuesday, August 17, 2010

Cabbage Salad

My mom used to always make this salad with all chicken. I just swapped out half the chicken for lentils.

1/2 small head of cabbage
1 chicken breast, cooked and shredded
1 pkg, oriental ramen noodles, crushed
3 Tbsp. toasted sunflower seeds
1/4 c. slivered almonds
1/4 c. dry lentils
1 c. chicken broth

1 Tbsp. sugar
1/2 c. oil
3 Tbsp. Red wine vinegar
Salt and pepper to taste
flavor packet from Ramen noodles

Cook lentils until tender in chicken broth. Meanwhile, chop cabbage into small bite sized pieces. Whisk together dressing ingredients. Toss together all salad ingredients including cooked lentils. Drizzle with salad dressing and toss to coat. Refrigerate until chilled.

Monday, August 16, 2010

Classic Comfort Food

One of the things people often mention to us is that they're just not sure where to start when they want to introduce more beans and vegetarian options into their diets. It can be daunting - "vegetarian" sometimes conjures up the image of a nice steaming bowl of lentil mush and no one really enjoys coming home every night to something completely unfamiliar on the table. We love to experiment on the hapless victims, er, willing participants in our household but there are also many nights when we just want to put something delicious and the table and have the kids say "Mom, that was the best meal ever!"

So we present to you a new category: Classic Comfort Food. Here you'll find lots of our favorite beany takes on classic recipes. If you're just beginning to go meatless, or even if you're just looking for a good, simple meal, this is the place to look. Enjoy!

Shepards Pie

I suspect lentils would be really good in here in place of the beans. Just add 1 - 2 cups of cooked lentils in with the other vegetables.

olive oil
1 carrot, cut into coins
1 onion, chopped
1 stalk celery, sliced
1 clove garlic, minced
1 can red or kidney beans, drained
1 can diced tomatoes, drained (optional)
1/2 c. frozen peas
1/2 c. frozen corn
2 c. beef broth (Or vegan imitation)
1/4 c. brown gravy powder (Or flour)

3 or 4 cups prepared mashed potatoes

Sprinkle of paprika for garnish

Cheese if you like that on your pie, I don't but my husband insists it's a must

Saute celery and carrots until starting to get tender. Add onion and saute until tender. Add garlic and continue sauteing until fragrant. Add beans, tomatoes, peas, corn and beef broth. Simmer until peas and corn are cooked. Mix gravy powder and enough water to make a smooth paste. Stir into bean and vegetable mix and stir and cook until mixed and gravy is thickened.

Pour into a 9x13. Top with mashed potatoes. Sprinkle with a little paprika. Bake at 350 until potatoes are hot and stew on the bottom is bubbling. Sprinkle with cheese and return to oven to melt cheese

Sunday, August 15, 2010

Spinach Bleu Cheese Soup

8 oz. fresh spinach
1 can white beans, drained
Salt & Pepper to taste
1/2 stick butter
1/2 onion, chopped
1/4 c. flour
2 c. chicken broth
2 c. vegetable broth
2 c. half-an-half
2 oz. blue cheese

Melt butter in a large soup pot. Add onion and saute until tender, add the flour and cook 2 minutes. Add spinach and saute until dark and wilted. Add salt an pepper to taste. Add white beans, chicken broth, and vegetable broth. Simmer 15 minutes. Puree. Whisk in half and half and blue cheese. Heat through.

Serve with crusty bread

Tex-Mex Puff Pastry Bake

If you like spicy add a small 4 oz. can of diced jalapenos in when you add the salsa verde

2 c. cooked and shredded chicken
1 can white beans, drained
1 cup. salsa verde
1 c. sour cream
3 c. shredded cheddar cheese, divided

1 pkg puff pastry (you will only need one sheet)

Combine salsa verde, sour cream, and 2 cups of the cheese. Stir in chicken and beans. Pour into a 9x9 pan and bake at 350 for 20 minutes.

Remove from over and top with puff pastry sheets. Bake until puff pastry us golden, between 10 and 20 minutes. Turn the oven off, sprinkle with remaining cheese and place in oven to melt. Let stand 5 minutes before serving

Thursday, August 12, 2010

Buffalo Salad

4 handfuls of spinach green, chopped if large leaves
1 stalk celery, sliced
1 carrot, grated
1/4 c. blue cheese crumbles
1/2 can white beans, drained and rinsed
bottled hot wing sauce

Chow mein noodles

Ranch dressing

Combine the beans and enough hot wing sauce to coat and make slightly saucy. Microwave until hot.

Layers spinach, carrot, celery, and hot beans. Sprinkle with blue cheese and noodles. Drizzle with ranch dressing and enjoy.

Of course feel free to add any salad fixings you like, tomatoes, black olives, bell peppers, etc...

Tuesday, August 3, 2010

Cilantro Pilaf

1 c. packed fresh cilantro leaves
1/2 c. packed fresh parsley leaves
1/2 small onion, chopped
1 garlic clove
1 3/4 cups water
Salt & Pepper
1 tsp. olive oil
1 c. rice
1 c. cooked lentils OR 1 can white beans
1 Tbsp. lime juice

Additional chopped fresh Cilantro

In a blender, combine fresh cilantro leaves, fresh parsley leaves, onion, garlic clove, and water. Season with salt and ground pepper and blend until smooth, 15 seconds.

In a medium saucepan, heat olive oil over medium-high. Add 1 cup rice and stir to coat. Add herb mixture and bring to a boil. Reduce to a simmer, cover, and cook until water is absorbed, about 15 minutes. Remove pan from heat and stir in lentils or beans, let sit, covered, 5 minutes. Add lime juice and fluff with a fork.

Garnish with additional fresh cilantro

Monday, August 2, 2010

Apple Pilaf

1 c lentils
2-3 cloves of garlic, minced
1 onion, chopped
1 large celery stalk, chopped
1/2 tsp ground ginger
1/4 tsp cinnamon
1/2 tsp ground corriander
Black pepper to taste
2 tsp. lemon juice
1 sweet apple, chopped
Dash of cayenne pepper
1 c. brown rice (or wild rice would be awesome)
1/4 c. apple juice
2 c. chicken broth (imitation or more water)
2 c. water

Chopped walnuts for garnish

Saute onion, garlic, and celery until fragrant. Add remaining ingredients and simmer until rice and lentils are tender. If they start to look like they are getting dry or their isn't enough liquid to finish cooking add more water.

Adjust salt and pepper to taste and garnish with chopped walnuts.

Sunday, August 1, 2010

Fiesta Chowder

3 Tbsp all-purpose flour
1/2 envelope fajita seasoning
1 boneless skinless chicken breasts, cut into 1-inch cubes
olive oil
1 medium onion, chopped
1/4 red bell pepper, chopped
2 garlic cloves, minced
4 c. chicken broth
2 cans black beans, rinsed and drained
1 can Mexican stewed tomatoes, undrained ( I like it with the habanero tomatoes, but for the kids I make it with regular tomatoes so it isn't too spicy)
1 can Mexicorn, drained
1 c. cooked brown rice
1 can (4 ounces) chopped green chilies
1 can condensed nacho cheese soup, undiluted
3 Tbsp minced fresh cilantro
1 Tbsp lime juice

In a large resealable plastic bag, combine flour and fajita seasoning; add chicken. Seal bag and shake to coat. In a large saucepan, saute chicken in oil until no longer pink.

Add the onion and saute until tender; add garlic and bell peppers and cook 1 minute longer. Stir in the water, beans, tomatoes, corn, rice, and chilies. Bring to a boil. Reduce heat; cover and simmer for 5 minutes
Stir in the cheese soup, cilantro, and lime juice; heat through.

Tortellini Soup

1 small onion, chopped
2 cloves garlic minced
olive oil
1 can beans, white or kidney are great but whatever you have on hand works great here
9 oz. frozen cheese tortellini
2 large carrots, chopped
2 handfuls of spinach
6 c. chicken broth (imitation or vegetable are fine too)

Saute onion and garlic in olive oil until fragrant. Add carrots and saute about a minute. Add broth and simmer until carrots are slightly tender. Add tortellini. When tortellini are cooked add the beans and spinach and simmer until heated through.

Everything-but-the-kitchen-sink quiche

I dont usually add a crust to my quiche, since I dont really like making crust. Just make sure to grease your pans before pouring in the filling and it will form its own crust.

1/2 small onion, chopped
2 Tbsp butter
2 handfuls fresh spinach
1 can ham, crumbled
1/2 c. milk
1/4 c. flour
1 can white beans, drained and pureed
1 c. cheddar cheese, grated
3/4 c. mozzarella cheese, grated
2 oz. fresh grated Parmesan cheese
2 oz. asiago cheese
Salt & pepper to taste

2 crusts

Saute onion in butter until translucent. Add spinach and cook until dark and wilted. Add ham and remove from heat. In a blender combine milk, flour, and white beans. Blend until smooth. Add salt and pepper to taste. Add milk mixture from blender to the spinach. Stir in cheese.

Pour into crusts and cook at 350 until puffed and golden and the egg is completely set.

Remove from oven and let stand 10 minutes before cutting

Greek Kale Pot

3 cloves garlic, minced
olive oil
1 1/2 tsp. lemon juice
2 tsp. greek seasoning
1/2 c. chicken broth (Imitation or just water work)
2 tsp. soy sauce
1 can white beans
2 medium potatoes, cut into tiny (1/4 in) cubes
2 bunched kale, washed, stems removed and chopped

Saute onion in olive oil. Add potatoes and cook 1 minute until starting to cook. Add remaining ingredients and cook until potatoes and kale are tender.

Appetizer version: Skip to potatoes. Chop the kale really fine, when cooked, make sure the mixture isn't to wet and serve on toasted bread.

Potato Bites

12 small red potatoes, boil with skin on

1 small onion
3 Tbsp. butter
1 can white beans, drained and pureed
1/4 grated asiago cheese
Salt and pepper to taste

cheddar cheese

bacon crumbles, sour cream, chives, etc....

When the potatoes are cooled enough to handle slice into 1/4 in rounds. Saute onion in butter. Add beans and asiago cheese, salt and pepper to taste. Spread 1 tsp. of the bean mix on top of each potato round (more or less bean mix to taste). Top with cheddar cheese. Broil a few seconds until cheese is melted and starting to turn golden.

Top with bacon crumbles, sour cream, or whatever tastes good to you. Serve immediately.

Artichoke Spinach Dip

10 oz. spinach, chopped
olive oil
1 can artichoke hearts (14 ounces), drained and roughly chopped
1 cup shredded parmesan romano cheese blend
1/2 cup shredded mozzarella cheese
6 ounces alfredo sauce (jarred is fine)
1 teaspoon fresh garlic, minced
4 ounces cream cheese, softened
1 can white beans, pureed
fresh black pepper, to taste

Saute spinach in olive oil until wilted, Combine remaining ingredients. Spead into an 8"x8" baking dish.

Bake at 350 for 25-30 minutes or until cheeses are bubbling and melted.

Serve with chips or bread

Greek Pastries

Olive oil
1/2 small onion, chopped fine
3/4 lb. ground beef
3/4 c. cooked lentils
1 3/4 c. water
1 beef bouillon cube
3 or 4 sun dried tomatoes, chopped
pinch basil
3 Tbsp. unsweetened real grape juice
1/4 c. tomato sauce
1/2 tsp. nutmeg
dash pepper

2 eggs, beaten
1 c. feta

1 pkg, phyllo dough

Saute onion in olive oil until tender. Add ground beef and cook until no longer pink and breaking up into small pieces. Add lentils, water, beef bouillon, tomatoes, basil, grape, tomato sauce, nutmeg, and pepper. Simmer until liquid is absorbed.

Remove from heat and let cool slightly. Add eggs and feta.

Remove phyllo one sheet at a time and recover remaining sheets with a damp cloth, the dough dries out really fast). Brush with butter (I use butter flavored pan spray). Fold sheet length wise into thirds. Place 1 tablespoon of filling on one end of the pastry. Told dough around filling into a triangle. Spray finished triangles with pan or brush with more butter. Bake at 300 until golden, about 30 minutes