Main Dishes featuring Grains and/or Beans

Stewed White Beans with Fresh Tomatoes

Stewed White Beans with Fresh Tomatoes

Here’s a simple and tasty stewed bean dish for late summer or early fall. Use yellow summer squash or delicata in late summer, or butternut squash in early fall. Tomatoes and white beans are a companionable pair. Serve with crusty bread and a big colorful salad. more→

image_pdfimage_print

Valencian-Style Rice and Red Beans

Valencian-Style Rice and Beans

A Spanish-inspired recipe, this dish of brown rice and red beans is a great for busy weeknights, when you want something easy and hearty. The key is to have the rice cooked ahead of time, but even if you don’t, it’s still not a daunting task. Briny olives perk up the mellow flavor of brown rice and beans. Serve with steamed broccoli or cauliflower, and if you’d like, some pan-grilled polenta slices like you see in the photo. In either case, serve a simple green salad on the side and finish with sliced seedless oranges. more→

image_pdfimage_print

Tropical Quinoa and Black Beans

Quinoa with black beans recipe

This dramatically colorful dish is flavored with a variety of seasonings for a taste of the tropics. A splash of fresh lime juice when ready to serve to brighten the flavors even more. If you prefer extra heat, add a minced hot jalapeño or Serrano chile in addition to or instead of the cayenne. Cooked brown rice may be used instead of the cooked quinoa. Pineapple can be substituted for the mango. From Quick-Fix Vegan* by Robin Robertson © 2011, Andrews McMeel.  more→

image_pdfimage_print

Baked Chickpea Ratatouille

Chickpea Ratatouille by Dreena BurtonThis recipe is one of my favorites. It’s much like a ratatouille, but using chickpeas instead of the traditional eggplant and zucchini, and an original spice combination. The result is a dish with a complexity of flavors and the bonus of minimal preparation! Contributed by Dreena Burton, from Vive le Vegan!*

more→

image_pdfimage_print

Thai Pineapple Stir-Fried Rice

Thai pineapple rice

Colorful and luscious, this Thai restaurant classic can be made easily at home, using brown rice, pineapple, and veggies like broccoli, bell peppers, and carrots. When fresh pineapple is in season and reasonably priced, do try this with the fresh fruit! Adapted from Vegan Express. Photo by Susan Voisin. more→

image_pdfimage_print

“Seashells in the Sand” (Quinoa and Seashell Noodle Pilaf)

"Seashells in the Sand" (Quinoa and Seashell Noodle Pilaf) Photo by Rachael Braun

Here’s a simple combo of tiny seashell pasta and high-protein quinoa. I’m not usually one for “cute” recipe names, but both the name and the presentation worked wonders to tempt my kids to learn to love whole grains. Adults will enjoy this dish embellished with fresh herbs and toasted almonds; the kids will more likely enjoy it without. Serve with a simple bean dish and a colorful salad for an easy meal. Photos by Rachael Braun. more→

image_pdfimage_print

Pink Bean, Quinoa, and Spinach Soup

Quinoa, pink bean, and spinach soup

An appetizing, mildly spiced mélange of nourishing beans, quinoa, and greens, this makes a stellar centerpiece for a soup-based meal, as it’s done in 30 minutes or less. Quinoa is an excellent source of protein, making this practically a meal in a bowl. Adapted from Vegan Express. Photos by Rachael Braun.

more→

image_pdfimage_print

Ragout of Broccoli Rabe with White Beans and Porcini Mushrooms

broccoli rage ragout with white beans

This earthy stew of broccoli rabe, beans, and mushrooms is quick to prepare, and is good served on its own in shallow bowls with crusty bread, or over pasta or polenta. Adapted from Wild About Greens by Nava Atlas. 

more→

image_pdfimage_print