1 29 oz.Can Black Beans
1 29 oz. Can Pinto Beans
1 Can Progresso Lentil Soup
1 Cup Tri-Color or your choice Quinoa
Cayenne Pepper
White Pepper
Black Pepper
Chili Powder
Garlic Salt
1-3 Jalapeño Peppers, Thin Sliced (Optional)
Chopped Red Onion, Rinsed
Rinse the quinoa and set aside. Drain the liquid from the beans into a two-quart sauce pan. Set the beans aside. I remove about a 1/4 cup of each type of drained bean to save for salads. Bring the liquid to a boil and add the quinoa. Add a bit of each pepper, garlic salt, and jalapeños (optional) to taste. Lower the heat to a gentle simmer, stir and cover. Cook the quinoa for about 15 minutes, stirring periodically. Add the beans and bring the mix back to a boil. Reduce and simmer until the quinoa is tender (about 15-25 minutes depending on the type of quinoa used). Serve with red onion garnish or top with vegan cheese. Some nice variations may include adding cilantro, chives, bell peppers, or a gourmet mushroom mix. Savor it well!
Tuesday, January 20, 2015
Friday, January 16, 2015
Daniel's Spicy Kale & Vegan Italian Sausage with Champingnons
Two tablespoons of Olive or vegetable oil
1 Tablespoon Hot sauce
1-2 Tablespoons Soy sauce
A few generous shakes of Badia Complete Seasoning
Cayenne Pepper TT
Black Pepper TT
1/2 Lemon
1 pint of baby portabello mushrooms sliced
2 Tofurkey Italian Sausages, sliced
1/2 bag of kale
Bring all of the liquid ingredients and peppers to a simmer over a medium heat. Add the portabello mushrooms and Tofurky Italian Sausages to the pot and stir on medium low heat until the mushrooms are tender. Add the kale and saute until cooked. Serves four.
1 Tablespoon Hot sauce
1-2 Tablespoons Soy sauce
A few generous shakes of Badia Complete Seasoning
Cayenne Pepper TT
Black Pepper TT
1/2 Lemon
1 pint of baby portabello mushrooms sliced
2 Tofurkey Italian Sausages, sliced
1/2 bag of kale
Bring all of the liquid ingredients and peppers to a simmer over a medium heat. Add the portabello mushrooms and Tofurky Italian Sausages to the pot and stir on medium low heat until the mushrooms are tender. Add the kale and saute until cooked. Serves four.
Monday, January 12, 2015
Spicy Three-Pepper Quinoa
Spicy Three-Pepper Quinoa
1 Cup Organic Tricolored or your choice Quinoa, Rinsed
2.5 Cups water
Garlic Salt, Cayenne Pepper, White Pepper, and Black Pepper to taste
Combine all ingredients in a pot and bring to a rolling boil. Cover and lower heat to a gentle simmer cooking for 15-20 minutes or until the quinoa is tender. Fluff with a fork and serve with beans or sauteed veggies. Serves 4-6.
Quinoa is a healthy alternative to rice and can accompany any dish. Enjoy!
1 Cup Organic Tricolored or your choice Quinoa, Rinsed
2.5 Cups water
Garlic Salt, Cayenne Pepper, White Pepper, and Black Pepper to taste
Combine all ingredients in a pot and bring to a rolling boil. Cover and lower heat to a gentle simmer cooking for 15-20 minutes or until the quinoa is tender. Fluff with a fork and serve with beans or sauteed veggies. Serves 4-6.
Quinoa is a healthy alternative to rice and can accompany any dish. Enjoy!
Garbanzos Refritos Españoles (Spanish Refried Garbanzos - Vegan Style!)
Ingredients:
1 Large vidalia onion chopped
1 Large Red Bell Pepper & 1 Large Green Pepper Sliced and cut into two inch strips
1 small can tomato sauce (I like the basil, garlic, oregano kind)
Chopped cilantro
3 Cans of garbanzo beans (15.5 ounces each)
Black pepper and Garlic Salt to taste
Directions:
Prepare all ingredients and drain the garbanzo beans. Over medium heat, saute the onion and peppers until the onion is blanched. Add the chopped cilantro, garbanzos, tomato sauce, and black pepper and garlic salt to taste. You may choose to add a bit of white pepper, cayenne, or your favorite heat if you like a kick. Turn heat down when the pot begins to simmer. Lower the temperature for a gentle simmer and cook uncovered stirring frequently. Allow most of the moisture to evaporate from the pot. I prefer the beans almost dry, but it's up to you to experiment with the consistency. Serve with a side of tricolor quinoa and veggies of your choice. Enjoy!
1 Large vidalia onion chopped
1 Large Red Bell Pepper & 1 Large Green Pepper Sliced and cut into two inch strips
1 small can tomato sauce (I like the basil, garlic, oregano kind)
Chopped cilantro
3 Cans of garbanzo beans (15.5 ounces each)
Black pepper and Garlic Salt to taste
Directions:
Prepare all ingredients and drain the garbanzo beans. Over medium heat, saute the onion and peppers until the onion is blanched. Add the chopped cilantro, garbanzos, tomato sauce, and black pepper and garlic salt to taste. You may choose to add a bit of white pepper, cayenne, or your favorite heat if you like a kick. Turn heat down when the pot begins to simmer. Lower the temperature for a gentle simmer and cook uncovered stirring frequently. Allow most of the moisture to evaporate from the pot. I prefer the beans almost dry, but it's up to you to experiment with the consistency. Serve with a side of tricolor quinoa and veggies of your choice. Enjoy!
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