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Minestrone
3 Tbs olive oil
3 cloves garlic, chopped
2 onions, chopped
2 Cups celery, chopped
5 carrots, sliced
2 Cups vegetable broth
2 Cups water
4 Cups tomato sauce
1 Cup of canned kidney beans, drained
1 Cup of garbanzo beans, drained
Olives oregano, pepper, and remaining salt.
3 cloves garlic, chopped
2 onions, chopped
2 Cups celery, chopped
5 carrots, sliced
2 Cups vegetable broth
2 Cups water
4 Cups tomato sauce
1 Cup of canned kidney beans, drained
1 Cup of garbanzo beans, drained
Olives oregano, pepper, and remaining salt.
Cook and stir over medium heat for 10-12 minutes or until vegetables are tender. Cut polenta into four squares. In another skillet, cook polenta in remaining olive oil in batches for 7-8 minutes on each side or until golden brown. Serve with ratatouille.
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Black Bean Chili Dip
15 ounces Eden Organic Black Beans 2 can, drained
2 cloves garlic, minced
½ cup onion, diced
14 ½ ounces Eden Organic Diced Tomatoes w/Green Chilies, 1 can, do not drain-rotel Mexican lime
¼ teaspoon Eden Sea Salt
1 teaspoon cumin
1 teaspoon chili powder, or to taste
1 Tbs. Eden Extra Virgin Olive Oil
2 cloves garlic, minced
½ cup onion, diced
14 ½ ounces Eden Organic Diced Tomatoes w/Green Chilies, 1 can, do not drain-rotel Mexican lime
¼ teaspoon Eden Sea Salt
1 teaspoon cumin
1 teaspoon chili powder, or to taste
1 Tbs. Eden Extra Virgin Olive Oil
Heat oil in a skillet, sauté garlic and onions for 2 to 3 minutes. Add all remaining ingredients. Cover and simmer for 15 minutes. Place in a serving bowl and serve with Eden Brown Rice Chips, Vegetable Chips, Sea Vegetable Chips, Wasabi Chips, or organic corn chips.
Use canned beans only if you have to. Cooked raw beans are much better.
Use canned beans only if you have to. Cooked raw beans are much better.
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Corn, Rice and Bean Burritos
1 1/3 cup fresh or frozen corn, thawed
1 medium onion, chopped
1 medium green pepper, sliced
1 Tbs olive oil
2 garlic cloves, minced
1 ½ tsp chili powder
½ tsp cumin
1 can (15 oz) black beans, drained and rinsed
1 ½ cook brown rice
8 tortillas (8 in) warmed
1 medium onion, chopped
1 medium green pepper, sliced
1 Tbs olive oil
2 garlic cloves, minced
1 ½ tsp chili powder
½ tsp cumin
1 can (15 oz) black beans, drained and rinsed
1 ½ cook brown rice
8 tortillas (8 in) warmed
In a large skillet, sauté the corn, onion, and pepper in oil until tender. Add garlic, chili powder, and cumin; cook 1 minute longer. Add beans and rice; heat through. Spoon ½ cup filling off center of each tortilla. Top with cheese if using. Fold sides and ends over filling and roll up. Serve with salsa.
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Mixed Bean Soup with Cornmeal Dumplings
1 (15-oz.) can black beans, rinsed and drained
1 (15-oz.) can red kidney beans, rinsed and drained
1 (15-oz.) can garbanzo beans, rinsed and drained
1 (14-oz.) can crushed tomatoes
1 med. Onion chopped
1 (16-oz.) pkg. frozen mixed vegetables (or just corn)
4 cloves garlic, minced
1 ½ cups water (or 1-14 oz can low sodium chicken broth) (I use more)
¼ tsp. salt
1 tsp. chili powder
1 tsp. black pepper
1 Tbs. dried parsley
1 (15-oz.) can red kidney beans, rinsed and drained
1 (15-oz.) can garbanzo beans, rinsed and drained
1 (14-oz.) can crushed tomatoes
1 med. Onion chopped
1 (16-oz.) pkg. frozen mixed vegetables (or just corn)
4 cloves garlic, minced
1 ½ cups water (or 1-14 oz can low sodium chicken broth) (I use more)
¼ tsp. salt
1 tsp. chili powder
1 tsp. black pepper
1 Tbs. dried parsley
Combine ingredients in crock-pot. Cover; cook on low 8 to 10 hours. (High 4 to 5 hours) At end of cooking turn crock-pot to high and prepare dumplings.
Cornmeal Dumplings
Cornmeal Dumplings
½ cup all-purpose flour
1/3 cup yellow cornmeal
1 tsp. baking powder
1 Tbs. honey
1 egg beaten
2 Tbs. rice milk or skim milk
2 tsp. oil
1/3 cup yellow cornmeal
1 tsp. baking powder
1 Tbs. honey
1 egg beaten
2 Tbs. rice milk or skim milk
2 tsp. oil
In a medium bowl, stir together flour, cornmeal, baking powder, and sugar. In a small bowl, combine egg, milk, and oil. Stir into dry ingredients, mixing until just combined. Drop mixture by rounded teaspoonfuls onto soup. Cover; cook 30 minutes more without lifting lid until end of cooking. Makes 6 to 8 servings.
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Mediterranean Garbanzo Stir Fry
1 cup uncooked rice (jasmine or basmati)
2 Tbs. olive oil
1 tsp. oregano
2 cloves garlic, minced
1 lg. zucchini, halved and sliced
½ cup mushrooms, sliced opt.
1 can garbanzo beans
1 tomato, chopped
2 Tbs. olive oil
1 tsp. oregano
2 cloves garlic, minced
1 lg. zucchini, halved and sliced
½ cup mushrooms, sliced opt.
1 can garbanzo beans
1 tomato, chopped
Cook rice according to package directions, then set aside. Heat oil in large skillet over medium heat. Stir in oregano and garlic, sauté one minute. Add zucchini, mushrooms, and beans, stirring well to coat with oil and herbs. Stir fry for ten minutes or until zucchini is crisp tender. Add fresh mint and fresh tomato and stir to heat, about 5 more minutes. Serve over cooked rice.
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Pasta Primavera
1 pound fettuccini, angel hair, or penne pasta
4 cups cauliflower florets
3 carrots—julienne cut*
2 cups broccoli florets
1 red pepper—thinly sliced
¾ cups raw cashew pieces
Juice of ½ a lemon
½ cups boiling water
¾ teaspoons of each of the following spices: thyme, rosemary, and oregano
½ teaspoons salt
1/2-1 teaspoon pepper
4 cups cauliflower florets
3 carrots—julienne cut*
2 cups broccoli florets
1 red pepper—thinly sliced
¾ cups raw cashew pieces
Juice of ½ a lemon
½ cups boiling water
¾ teaspoons of each of the following spices: thyme, rosemary, and oregano
½ teaspoons salt
1/2-1 teaspoon pepper
*Julienne cut means to cut the vegetables about 2-3 inches long and 1/8 inch thick.
1. Cook pasta to desired doneness
2. Cook the cauliflower and carrots in 2 inches of boiling water for 3 minutes. Add the broccoli and red pepper, cooking for an additional 3-5 minutes or until the broccoli is bright green and tender.
3. Add the vegetables to the cooked pasta, cover, and set aside.
4. In a blender, combine all of the sauce ingredients and blend until smooth.
5. Pour the sauce over the pasta and vegetables, toss, and serve.
Cook’s Notes: Sauteed mushrooms are a nice addition to this pasta.
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Pecan Loaf
2 Cups pecans
Garlic powder
½ Cups celery
2 cups whole grain breadcrumbs
2 Cups rice
¼ tsp sage
1 medium onion
2 cups tomatoes
½ tsp salt
Prepare rice. While rice is cooking, place pecans and garlic powder in a food processor; grind to a fine meal and pour in a bowl. Add chopped tomatoes. Dice and sauté onions and celery. Combine rice, onions, celery, tomatoes, seasoning and breadcrumbs with pecans, mix well. Spread into a greased pan. Bake at 350 for 45 minutes. Remove from oven and spread ketchup on top, place back in over and bake 15 minutes more.
Garlic powder
½ Cups celery
2 cups whole grain breadcrumbs
2 Cups rice
¼ tsp sage
1 medium onion
2 cups tomatoes
½ tsp salt
Prepare rice. While rice is cooking, place pecans and garlic powder in a food processor; grind to a fine meal and pour in a bowl. Add chopped tomatoes. Dice and sauté onions and celery. Combine rice, onions, celery, tomatoes, seasoning and breadcrumbs with pecans, mix well. Spread into a greased pan. Bake at 350 for 45 minutes. Remove from oven and spread ketchup on top, place back in over and bake 15 minutes more.
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White Beans, French Style
1 pkg. (16 oz) dry great northern beans, soaked and drained
2 medium onions, 1 peeled and studded with 2 whole cloves
1 bay leaf
2 Tbs. olive oil
1 garlic clove, finely chopped
1 can (14-16 oz) tomatoes 2 tsp salt
¼ tsp black pepper
1 Tbs. parsley
2 medium onions, 1 peeled and studded with 2 whole cloves
1 bay leaf
2 Tbs. olive oil
1 garlic clove, finely chopped
1 can (14-16 oz) tomatoes 2 tsp salt
¼ tsp black pepper
1 Tbs. parsley
In 5 qt. Dutch oven, combine beans, clove-studded onion, bay leaf and enough water to cover by 2 inches; heat to boiling over high heat; cover and simmer until beans are tender about 1 hour. Drain beans, discarding onion and bay leaf, return beans to Dutch oven.
Meanwhile, finely chop remaining onion. In non-stick 10-inch skillet, heat oil over medium heat. Add onion and cook until tender, about 5 minutes. Stir in garlic and cook 30 seconds. Add tomatoes with their juice, salt, and pepper; heat to boiling over high heat, breaking up tomatoes with side of spoon. Reduce heat and simmer, stirring occasionally, until almost all liquid has evaporated, 10-15 minutes. Gently stir tomato mixture and parsley into beans. Makes about 6 ½ cups.
Meanwhile, finely chop remaining onion. In non-stick 10-inch skillet, heat oil over medium heat. Add onion and cook until tender, about 5 minutes. Stir in garlic and cook 30 seconds. Add tomatoes with their juice, salt, and pepper; heat to boiling over high heat, breaking up tomatoes with side of spoon. Reduce heat and simmer, stirring occasionally, until almost all liquid has evaporated, 10-15 minutes. Gently stir tomato mixture and parsley into beans. Makes about 6 ½ cups.
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Red Beans and Rice
1 Tbs. olive oil
2 stalks celery with leaves, sliced
1 medium red onion, coarsely chopped
2 garlic cloves, finely chopped
½ tsp thyme
1 bay leaf
2 cans red kidney beans, rinsed and drained
1 cup of vegetable broth
1 Tbs. plus 2 tsp parsley
1 tsp Worcestershire sauce
1/8 tsp hot pepper sauce
1 cup rice, cooked as label directs
2 stalks celery with leaves, sliced
1 medium red onion, coarsely chopped
2 garlic cloves, finely chopped
½ tsp thyme
1 bay leaf
2 cans red kidney beans, rinsed and drained
1 cup of vegetable broth
1 Tbs. plus 2 tsp parsley
1 tsp Worcestershire sauce
1/8 tsp hot pepper sauce
1 cup rice, cooked as label directs
In a 4 qt. saucepan, heat oil over medium heat. Add celery, onion, garlic, thyme, and bay leaf; cook, stirring occasionally, until vegetables are tender and lightly browned, about 10 minutes. Stir in beans, broth, 1 Tbs. parsley, Worcestershire sauce and hot pepper sauce. Cook, stirring occasionally, until heated through. Discard bay leaf. To serve, spoon hot rice, then bean mixture into large soup bowls. Sprinkle with remaining 1 tsp parsley.
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Vegetarian Stuffed Peppers
1 Tbs. olive oil
1 medium onion, chopped
2 garlic cloves, finely chopped
8 oz mushrooms, trimmed and thinly sliced
½ cups rice
1 2/3 cups water
1 Tbs. basil
½ tsp salt
½ tsp black pepper
4 red, yellow and/or green peppers
1 medium onion, chopped
2 garlic cloves, finely chopped
8 oz mushrooms, trimmed and thinly sliced
½ cups rice
1 2/3 cups water
1 Tbs. basil
½ tsp salt
½ tsp black pepper
4 red, yellow and/or green peppers
Preheat oven to 400. In a 3 qt. saucepan, heat oil over medium low heat. Add onion and garlic and cook, stirring frequently, until onion is tender, about 5 minutes. Add mushrooms and cook, stirring frequently, until mushrooms are tender, and liquid evaporated, about 5 minutes. Add rice, 1 cup water, basil, salt and pepper; heat to boiling. Reduce heat; cover and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
Meanwhile, cut off top from each pepper; reserve tops. Remove seeds ad cut a thin slice from the bottom of each pepper so it will sit flat. In a 5 qt. saucepot, heat 3 qts water to boiling. Add peppers and their tops and cook 5 minutes. Remove and place stem side down on paper towels to drain. When drained, stand peppers in an 8-inch square baking dish. Spoon rice mixture into peppers and replace tops. Pour remaining 2/3 cup water into baking dish. Cover with foil and bake until peppers are tender, about 30 minutes.
Meanwhile, cut off top from each pepper; reserve tops. Remove seeds ad cut a thin slice from the bottom of each pepper so it will sit flat. In a 5 qt. saucepot, heat 3 qts water to boiling. Add peppers and their tops and cook 5 minutes. Remove and place stem side down on paper towels to drain. When drained, stand peppers in an 8-inch square baking dish. Spoon rice mixture into peppers and replace tops. Pour remaining 2/3 cup water into baking dish. Cover with foil and bake until peppers are tender, about 30 minutes.
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