Bountiful Beans

Gallo Pinto Especial

Gallo Pinto by Jason Wyrick from The Vegan Taste

Gallo Pinto is the national dish of Costa Rica, which is the first place I ate it. It was served at every hostel I stayed at, fresh for breakfast and available all day long. It translates to “speckled rooster,” supposedly called that because of color contrast of the beans mixed with the rice. Whatever the reason, it’s a simple dish of rice and beans that tastes damn good. This is my version, kicked up just a bit. Recipe and photo contributed by Jason Wyrick from The Vegan Taste.

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Vegan Soft Tacos with Refried Beans and Corn

Vegan soft tacos with refried beans and corn

This combination of refried beans, corn, and vegan cheddar cheese in a soft tacos makes for a sensuous experience, meant to be eaten with knife and fork rather than picked up as you would crisp tacos. Serve with baked sweet potatoes or sweet potato fries and a big salad for an easy meal. Photos by Hannah Kaminsky. more→

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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.
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Garlicky Black Bean and Summer Squash Soft Tacos

Black bean and squash tacos

The black bean base of these soft tacos has a wonderfully garlicky and smoky flavor. Yellow squash, chili peppers, and dried tomatoes add even more flavor and color. These are  easy to make and even easier to serve, as everyone assembles their own tacos at the table. Photos by Hannah Kaminsky.

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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→

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Quesadillas with Black Beans, Broccoli, and Portobellas

Vegan quesadillas with black bean, broccoli, and porobella

These generous quesadillas, filled with black beans, broccoli, and portobella mushrooms, make a substantial one-dish meal that’s easily completed with a simple salad on the side. Using a judicious sprinkling of vegan cheese make these extra yummy, but if you object to vegan cheese, skip it. Note, however, that there will be nothing “queso” about these quesadillas, which are essentially embellished grilled cheese sandwiches made with tortillas (and usually embellished with other ingredients).  more→

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Red Lentil Soup with Spinach or Arugula

Red lentil soup3

Here’s a simple soup of quick-cooking red lentils, embellished with tender greens. It’s a warming homemade soup you can have on the table in less than 45 minutes. Once you’ve done the onion-garlic sauté, there’s very little additional work to do! Serve with fresh pita, croutons, or crispy pita chips that you can crumble right into the soup. The recipe yields a flavorful but mild soup; see notes on seasonings following the recipe if you’d like to kick it up a few notches.

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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.

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