Red beans, broccoli, and tomatoes are enveloped in a gingery miso sauce. It’s unusual to give a bean dish an Asian spin, but the balance of colors, textures, and flavors in this dish work very well. Quinoa makes a perfect bed of grain for this dish, though feel free to serve over rice or millet, or on its own in shallow bowls. Photos by Hannah Kaminsky. more→
Sometimes you need a quick and dip for a party or as an easy appetizer. This is simple to make, but dressed up with a little rum in the beans, some chile in the vegan sour cream, and topped with multicolored heirloom tomatoes, it makes an appealing presentation. Recipe and photo from The Great Vegan Bean Book* by Kathy Hester ©2013, Four Winds Press. Photo by Renée Comet. Reprinted by permission. more→
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→
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!*
This Sloppy Joe variation can be as spicy or mild as you’d like. If your family members aren’t fans of spicy dishes, use less hot sauce or use a milder sauce in its place. From The Great Vegan Bean Book by Kathy Hester. @2013 by Fair Winds Press, reprinted by permission. Photo © 2013 by Renee Comet. more→
Salad is a lot more fun when it becomes a taco salad. Incorporating all the lively flavors of tacos, this tasty salad is quick and easy to prepare, and is a great choice when you’d like a hearty main-dish salad. If you’re short on time, use some of the shortcut suggested. Have it on its own for lunch; complete the meal with baked sweet potatoes, vegan quesadillas, and/or corn-on-the-cob for dinner.
This is 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 (Sterling Publishing, ©2012) by Nava Atlas.
This is a delicious and refreshing salad, great anytime, and light enough for warmer weather days. I had a few ingredients around that seemed like they’d go good together so I threw this salad together and turned out really nice. I’m not really big on measurements so feel free to make adjustments based on your preferences. I brought this to a party and all my omnivore friends went crazy for it. It couldn’t be any easier to prepare and so healthy for you, nutrient dense with protein, fiber, vitamins, minerals and antioxidants. Who’d have thought, a delicious salad with no salt and no oil! Recipe and photo contributed by Sharon Nazarian from Big City Vegan. more→