Bountiful Beans

Curried Red Lentil, Pumpkin, and Cauliflower Soup

Curried Red Lentil Pumpkin Cauliflower soup

Red lentils cook quickly, so they’re a good choice when you want a hearty, filling soup in little time. Adding a couple of cups of pumpkin or butternut squash puree adds to the orange-y goodness of this soup — and cauliflower and spinach contribute to its overall veggie-packed deliciousness. Serve this main-dish soup with a fresh flatbread and a simple salad. Photos by Evan Atlas.

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7 Easy, Delicious Warm Black Bean Recipes

Black Bean Tostadas

Black beans are nutritious and versatile. Here are 8 of VegKitchen’s easiest recipes for these tasty beans. Let’s start with Black Bean Tostadas, featuring crisp tortillas piled generously with crisp lettuce, salsa, and if you’d like, vegan sour cream. more→

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Sweet Potato and Black Bean Chili with Tomatillos

Sweet Potato and Black Bean Chili by Leslie Cerier

This sweet and spicy stew is a fun and unusual take on chili. And if you happen to have leftovers, it tastes even better a day or two later. Kelp may seem like an unusual ingredient here, but it has several benefits: it makes the beans more digestible, and it also contains flavor-enhancing compounds and loads of minerals and vitamins. Copyright © 2010 Gluten-Free Recipes for the Conscious Cook* by Leslie Cerier (New Harbinger, Inc). All rights reserved. Used by permission of the publisher and author.

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Curried Lentil Soup with Coconut Milk

Curried Lentil Soup from Leslie Cerier

Here’s an easy, nourishing soup of red lentils, made creamy with coconut milk and spiced with plenty of ginger. It’s a warming bowlful to come home to on a cold day! Recipe excerpted with permission from Going Wild in the Kitchen,* by Leslie Cerier, © 2005, Square One Publishers, Inc. Photos by Tracey Eller.

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Pinto Bean, Green Olive, & Sweet Potato Turnovers

Pinto Bean, Green Olive, & Sweet Potato Turnovers

I think I could eat one of these turnovers every day for lunch and be quite happy. They have everything I love: beans, olives, sweet potato, smoky cumin and crust. Especially crust. I like to make a big batch and put half in the freezer. Serve with salsa and/or cashew sour cream if you’d like. If you’re not into making your own dough, use vegan puff pastry. Or go super simple and stuff whole wheat tortillas with the warm filling. Recipe and photo contributed by Annie Oliverio

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Yellow Rice and Black Bean Burritos

Yellow rice and black bean burritos

Often, rice is served alongside burritos, but the combination of rice and beans wrapped inside the tortilla is quite satisfying. These yellow rice and black bean burritos make a filling meal that needs only a salad to complete, though stoneground tortilla chips and salsa are always welcome! Photos by Evan Atlas. more→

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Skillet “Baked Beans” 

Skillet "Baked" Beans

If you like the kind of vegetarian baked beans that come in a can, you’re sure to love this yummy, quick homemade version even more. White beans are cooked in a skillet with a sweet and savory sauce. It’s a dish that comes together quickly. For a simple meal, serve with baked sweet potatoes or a grain dish, and one of VegKitchen’s slaw-style salads. Photos by Evan Atlas. more→

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Black Bean Sofrito

Black bean sofrito

Tasty black beans are embellished with onions, garlic, and bell peppers. Sofrito,a classic Latin American dish, is a good choice for an easy, everyday kind of meal. Serve over rice if you’d like. Round the meal out with a fresh green salad and simply prepared hardy greens. Adapted from The Vegetarian Family Cookbook by Nava Atlas. Photos by Evan Atlas. more→

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