Bountiful Beans
An appealing combination of black-eyes peas, corn, and pasta, this salad has a down-home flair. For a light meal, serve with fresh corn bread and a fruity dessert. Read More→
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An Italian classic, this hearty soup is a meal in itself. Serve with a crusty bread and a light salad. “I live on good soup, not fine words.” —Molière Read More→
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While this bakes, you will be enchanted with the aromatic mingling of nutty coconut sauce infused with lime, ginger, and curry. It is a deeply flavorful dish that is also almost effortless in preparation. Everything comes together lickety-split and you have an exotic bean entrée to serve over rice. Recipe reprinted from Let Them Eat Vegan by Dreena Burton (Da Capo, ©2012), by permission. Photo by Hannah Kaminsky.
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These enchiladas make for a perfect meal for the family or a small dinner party. This recipe is from Vegetariana by Nava Atlas. Read More→
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When you need a heaping helping of something fast, inexpensive, and hearty, I can think of few things that fit these criteria better than a big pot of chili. Of course, bean chilies—without the carne—have been a have become a vegetarian standard; this is the recipe I’ve been making for years. Simple, hearty, and warming, this is a great choice for casual winter parties and for Super Bowl Sunday. If you need fewer servings, cut the recipe in half, or then again, make the whole quantity, and freeze half to enjoy just before winter’s end. Recipe from Vegan Holiday Kitchen by Nava Atlas; photo by Susan Voisin, FatFree Vegan Kitchen. Read More→
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Though inspired by Brazil’s famous national dish (feijoada), this stew doesn’t claim to be authentic, but is abundant with nourishing ingredients. I love the contrast of the black beans and sweet potatoes, both flavor-wise and visually. Serve with steamed fresh greens and a tropical fruit salad or orange slices, as shown here. Thanks to Nanette Blanchard for the lovely photo! See the comments by a Brazilian reader, below, on how this differs from the national dish.
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Prepared polenta provides an easy way to add variety to the dinner repertoire. I often use it sliced and sautéed as a side dish, but occasionally, it will become an intrinsic part of a recipe, as it is here, topped with a simple combination of black beans and spinach. Look for this kind of polenta in natural foods stores, as well as in supermarkets’ Italian or gluten-free foods sections. Adapted from Vegan Express by Nava Atlas. Read More→
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Cincinnati chili is similar to a regular meaty chili except it has unusual spices that you see more in pumpkin pie than an all-American stew. This vegan version is made in a slow cooker. Recipe from The Vegan Slow Cooker by Kathy Hester, reprinted by permission. Read More→
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