jamaican jerk grilled eggplant

from Minimalist Baker. ingredients EGGPLANT 1 tsp ground cinnamon 1 Tbsp ground coriander 1/4 tsp all spice 1/4 tsp cayenne pepper 1/2 tsp each sea salt and black pepper 2 Tbsp fresh thyme 4 cloves garlic, minced (~2 Tbsp minced garlic per 4 cloves) 1 Tbsp fresh grated ginger 3 Tbsp lime juice 1/4 cup tamari or coconut aminos (or soy sauce if not GF) 2-3 Tbsp coconut sugar or maple syrup (plus more to taste) 2 Tbsp melted coconut oil... Continue Reading →

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copycat trader joe’s banh mi noodle bowls

ingredients SRIRACHA TOFU 1 14-oz block tofu, pressed and drained 1 Tbsp cornstarch about 1/4 cup sriracha 2-4 Tbsp water pinch crushed red pepper flakes CREAMY JALAPEÑO-LIME DRESSING 1/2 cup mayonnaise (or vegannaise) 2-4 Tbsp water 1 Tbsp olive oil 1 Tbsp rice vinegar 1/2 Tbsp tamari or soy sauce 1/4 cup cilantro, packed 1-2... Continue Reading →

spicy black bean soup

adapted from Cookie and Kate. ingredients 2 Tbsp extra-virgin olive oil 2 medium yellow onions, chopped 3 celery ribs, finely chopped 1 large carrot, peeled and sliced into thin rounds 6 garlic cloves, pressed or minced 4 ½ tsp ground cumin ½ tsp red pepper flakes (use ¼ teaspoon if you’re sensitive to spice) 3-4 cans (15 oz each) black beans (about 6-7 cups), rinsed... Continue Reading →

outrageous herbaceous chickpea salad

adapted from Katherine Taylor. ingredients 2 15-oz cans chickpeas, rinsed and drained, or 3 cups cooked chickpeas 1 medium red bell pepper, chopped 1 1/2 cups chopped fresh flat-leaf parsley (about 1 bunch) 1/2 cup chopped red onion 1 cucumber, peeled and chopped OR 1/2 cup chopped celery plus leaves 3 Tbsp extra virgin olive oil 3 Tbsp lemon juice (from 1 to 1 1/2 lemons) 2 cloves garlic, minced 1/2 tsp kosher salt and... Continue Reading →

strawberry crisp

from Bon Appetit. ingredients 2 lb strawberries, hulled, halved, quartered if large 3 Tbsp raw sugar 2 Tbsp fresh lemon juice 1 Tbsp plus 1½ tsp. cornstarch Kosher salt ¼ cup extra-virgin olive oil 2 Tbsp pure maple syrup 1 cup old-fashioned oats ⅓ cup sliced almonds ⅓ cup unsweetened shredded coconut ¼ cup all-purpose... Continue Reading →

taco salad with creamy avocado-lime dressing

by Katherine Taylor ingredients TACO FILLING 1 tablespoon extra-virgin olive oil 4 cloves garlic, pressed or minced 1 1/2 teaspoons chili powder 1 teaspoon ground cumin 1 tablespoon tomato paste 1/2 cup quinoa, rinsed 1 cup water 1 (15-ounce) can black beans, rinsed and drained, or 1 1/2 cups cooked black beans 1/4 teaspoon fine sea... Continue Reading →

black bean and sweet potato hash

adapted from Moosewood. ingredients 1-2 Tbsp olive oil 2 cups chopped onions 2 garlic cloves, minced 6 cups sweet potatoes (1/2-in cubes; I sometimes roast mine at 400F for 40-45min, turning halfway) 1 jalapeno, minced 1 Tbsp coriander 1 Tbsp cumin 1 tsp salt 1 cup frozen corn kernels 1 1/2 c black beans (15... Continue Reading →

black bean tacos with mushrooms

by Carla Lalli Music. ingredients 3 Tbsp grapeseed or canola oil 1 garlic clove, sliced 12 oz cultivated mushrooms, cut into 1/2-inch slices (a mix of shiitake, oyster, and button works well) 1 tsp cumin seeds 2 cups cooked black beans 1/4 cup salsa of choice optional: corn tortillas (2-3 per person) sour cream or... Continue Reading →

chickpea tikka masala with green rice

by Kathryne Taylor. ingredients GREEN RICE 2 cups packed baby spinach (about 2 oz) 1 jalapeño or serrano pepper , seeded, deribbed, and roughly chopped ¼ large yellow onion , roughly chopped 2 cloves garlic , roughly chopped 2 Tbsp extra-virgin olive oil ½ teaspoon fine sea salt 1 ¾ cups water , divided 1 ½ cups long-grain brown rice , preferably basmati, rinsed CHICKPEA TIKKA MASALA 1 Tbsp grated or minced fresh ginger 3 cloves garlic , pressed or... Continue Reading →

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