Main Dishes featuring Grains and/or Beans

Quick Quinoa Paella

Quick Quinoa paella

Paella is a Spanish pilaf traditionally made with white rice and seafood. We’ll do away with the seafood here, of course, and since we’re dispensing with tradition, let’s do away with white rice as well. Using nutritious and quick-cooking quinoa instead, you can have a colorful meal in about thirty minutes. This goes well with Spinach, Orange, and Red Cabbage Salad. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.  
more→

image_pdfimage_print

Pinto Bean and Quinoa Sloppy Joes

Quinoa and Bean Sloppy Joes

Seriously—who needs fake meat when you can make hearty, beautifully textured dishes using grains and beans? This serves up deliciously on rolls, but if you’re not a bread person, you can serve the mixture in a lettuce-leaf cup or atop a corn tortilla. Serve with baked potatoes or sweet potatoes and any slaw-style salad. Fresh corn on the cob when in season is a great addition as well. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.  

more→

image_pdfimage_print

Quick Red Posole with Beans

Quick Red Posole with Beans by Terry Hope Romero from Viva Vegan

Posole is a Mexican long-simmered stew chock full of history, endless variations of ingredients, and the common thread of hominy. And sometimes you need hot posole stew and you need it . . . almost now! Posole loves to be topped with lots of salad like ingredients—crunchy cabbage, radishes, avocado—that coolly contrast with the soothing, warm tomato stew below. I’m a fan of canned hominy for fast and easy posole making. The canned stuff just requires a brief rinse to use, is cheap, and is ready for whenever you need this quick cooking posole. When you have a bit more time, try making Homemade Soft Corn Tortillas to go with this. Recipe from Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers by Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books. Photos by Angie Gaul.
more→

image_pdfimage_print

Quinoa Burgers

quinoa burgers recipe by Julie Hasson

This quinoa burger is loaded with nutritious ingredients, making it a powerhouse meal that’s delicious, too. Recipe from Vegan Diner: Classic Comfort Food for the Body and Soul* by Julie Hasson, published by Running Press, © 2011, reprinted by permission. Photo by Steve Legato.

more→

image_pdfimage_print

Vegetable White Bean Hash

Vegetable White Bean Hash from Forks Over Knives

Making hash is a great way to use whatever vegetables you have left over from the night before. But in the case of this delicious recipe, it seems unfair to consider it just a dish of leftovers. Recipe from Forks Over KnivesThe Cookbook: Over 300 Recipes for Plant Based Eating All Through the Year * copyright © Del Sroufe, 2012. Reprinted by permission of the publisher, The Experiment. Photos by Cara Howe.
more→

image_pdfimage_print

Quinoa with Mixed Squashes and Mushrooms

Quinoa with mushrooms and squashes

Earthy and hearty, this combination of quinoa, tender squashed and mushrooms can be served any time of year. Serve with Avocado and Pinto Bean Salad or a big colorful salad to which you add your favorite beans. and some stone-ground tortilla chips. Photos by Rachael Braun.

more→

image_pdfimage_print

Chana Masala (Curried Chickpeas)

Chana masala - curried chickpeas

This simplified version of a popular Indian dish, chana masala, is a delightful way to showcase tasty chickpeas. The traditional version doesn’t usually contain green beans, but they do add color and texture to the dish. If you prefer, you can substitute a few ounces of fresh spinach or other leafy greens for the green beans. In addition to hot cooked grains, serve with fresh flatbread and a simple salad of tomatoes and cucumbers in a generous dollop of coconut yogurt. Photos by Hannah Kaminsky. more→

image_pdfimage_print

Curried Chickpeas with Chutney-Flavored Grains

Curried chickpeas with chutney-flavored grains

Curry-flavored chickpeas perched atop a bed of chutney-flavored grains (you can use either quinoa, bulgur, or couscous), making for an appealing grain-and-legume combination. Serve with a simply prepared vegetable — hardy greens, broccoli, or cauliflower — and a simple salad. Look for chutney in the international foods aisle of supermarkets or natural foods stores. Adapted from Vegan Express.

more→

image_pdfimage_print