Main Dishes featuring Grains and/or Beans
Small white beans cooked in a savory sauce is a common Sephardic dish, served all year round for holidays and every day meals alike.
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Here’s a vegan burger-type entree made even simpler by the fact that you need not even make, fry, and flip patties. Pinto beans and quinoa team up to make a great, high-protein sloppy joe filling. Serve with any of VegKitchen’s potato salads or any of the tasty slaws in A Slew of Slaws. Finish with a dessert of fresh fruit. This menu is likely to become a fixture in your repertoire if you have a penchant for simple, hearty meals, and it’s a great choice for hungry teens. Read More→
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Traditionally, this is made with pigeon peas —cute, round, and tan, also known as gungo peas or gandules. They’re a staple in markets with big Latin and Caribbean communities. If you can’t find them, no worries, use red beans — another island favorite. No harm will be done. Serve at room temperature or slightly chilled — it’s bright and refreshing either way. Recipe and photo by Ellen Kanner. Read More→
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This 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!
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Here’s a hearty skillet dish that combines black beans, potatoes, and tortillas with lively southwestern flavors. If you have the potatoes done ahead of time, it’s a meal that can be on the table in 30 minutes. Serve with garlicky sautéed greens and a big salad. Adapted from The Vegetarian Family Cookbook. Read More→
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This simplified version of an Indian favorite is a delightful way to showcase tasty chickpeas. Chana Masala doesn’t usually contain green beans but they add color and texture to the dish. If you don’t have any on hand, or if you prefer, substitute a few ounces of fresh spinach or baby spinach. On the plate with the masala are pan-
seared tempeh strips and a simple coleslaw turned a pink from a bit of ruby sauerkraut. Read More→
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Colorful and luscious, this Thai restaurant classic can be made easily at home. Fresh pineapple is still available and reasonably priced, so try this with the fresh fruit, if you can. Adapted from Vegan Express.Photo by Susan Voisin, FatFree Vegan Kitchen. Read More→
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Quick and flavorful, this pilaf combines two companionable ingredients—cauliflower and quinoa. Adapted from Vegan Express. Read More→
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