Chilaquiles is a classic Southwestern casserole that layers soft corn tortillas with beans and cheese (vegan in this case). Adding zucchini and chiles adds to the lively flavors. This recipe makes a nice change-of-pace holiday main dish but is also easy enough to make for weeknight meals. Photos by Hannah Kaminsky. Adapted from The Vegetarian Family Cookbook.
This recipe makes a very fresh and spring-y Green Pea, Radish, and Vegan Cheddar Salad that pleases both the eye and the palate. I enjoyed it several times while traveling through some of the heartland states some years (or truthfully, some decades) ago, while still a vegetarian rather than a vegan. Its constant ingredients were the peas, cheese, and celery, with additional, varying ingredients. This is my version, a composite of those that I sampled, and now completely vegan, as it’s easy to substitute vegan cheddar cheese for its dairy counterpart. Continue Reading…
This simple dish of black beans served over rice has come to be known as a regional standard in Florida due to the popularization of black beans by the Cuban-American community. Once you have your cooked beans on hand, this recipe requires a minimum of effort. Photos by Evan Atlas.
This refreshing Mango Lentil Salad recipe is unique, blending Indian flavors from the cumin and coriander with the Mexican flavors of mango and lime. One of the best things about salad is you can combine ingredients that you wouldn’t normally pair up, and it usually works wonderfully. French lentils, also known as du Puy lentils, are the best type of lentil to use in salads. Green, brown, and red lentils are perfect in soups and stews because they’re soft and tend to fall apart, while du Puy lentils work better in salads because they hold their shape well when cooked properly. All in all, a refreshing summery salad with great sustenance from the lentils. Recipe and photos contributed by Sophia Zergiotis of Love and Lentils.
This Papaya or Mango and Black Bean Salad recipe makes a delicious and refreshing salad. It’s great anytime and light enough for warmer weather days. I’m not 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’s super simple 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. Photos by Evan Atlas.
Pasta, beans, and greens are a classic trio in Italian cookery. It’s easy to see why—the combination is healthful and hearty. This recipe uses escarole, a sturdy green whose slight bitterness is tempered by cooking. You’ll find it near the lettuces in the produce section. If you’d like, you can substitute an equal amount of curly chicory or a medium-sized bunch of chard. Photos by Hannah Kaminsky. Continue Reading…
Cincinnati “Chili Mac” features hearty bean chili with varying ingredients and seasonings. The one standard factor is that it’s always served over spaghetti. A touch of sweet spices (such as cinnamon or allspice) are added as well. The result: a hybrid recipe that’s uniquely American. Photo by Hannah Kaminsky. Continue Reading…
This recipe is for Red Lentil Dal—a kind of warm dip from Indian cuisine made of well-cooked legumes, is meant to be scooped up with fresh flatbreads such as chapatis or naan. Can’t find them? Use fresh pita instead. Tiny red lentils, available in natural food stores and imported food shops, cook to an appealing orange-gold color. Continue Reading…
Spinach and lentils are often paired in Indian cuisine. Here, they are given an unusual context when combined with pasta in this Curried Pasta recipe. For a delicious meal, serve with a fresh flatbread and sliced cucumbers in coconut yogurt, garnished with cilantro. Photos by Hannah Kaminsky.
What’s great about this Grilled Red Pepper Hummus is that it can be prepared in many ways! Make the basic recipe, then add the flavor you want.
- 1 (540 ml) can chickpeas, rinsed and drained
- 2 tbsp fresh lemon juice
- 2 tbsp tahini
- 1 clove garlic, minced
- ⅓ cup water
- 1 tsp ground cumin
- ½ cup grilled red peppers
- salt and pepper
- ⅓ cup olive oil
- Place the chickpeas in the bowl of a food processor and mix for a few seconds. Add lemon, tahini, garlic, water, cumin, peppers, and seasonings.
- Mix, pouring in oil until the texture is smooth. Rectify the seasoning as needed.
This easy and appetizing black bean and tomato salad adds color and crunch to the plate. Use gluten-free croutons if need be, or replace with sautéed cubes of prepared polenta. Serve this delicious recipe with grain dishes and pastas, or simple quesadillas or soft tacos. Add some sautéed greens or steamed broccoli and you’ve got a great weekday meal! Adapted from Vegan Express. Photo by Susan Voisin, FatFree Vegan Kitchen. Continue Reading…
Edamame, the fresh soy bean, is consumed as a vegetable, but has all the nutritional attributes of legumes. Make them into a simple appetizer with this quick recipe. Its fresh taste, reminiscent of snow peas, will seduce you for sure!
- 1 tsp sea salt
- 1 bag (500g) edamame
- 1 tsp ginger powder
- 1 lime
- In a saucepan, bring water to a boil. Add salt and cook the edamame for 3 minutes.
- Drain and dry the edamame and place in a large bowl.
- Add the ginger and the zest of the lime.
- Serve as an appetizer.
Black beans, diced mango, and avocado taste heavenly together in this delicious salad recipe. Fresh, perfectly ripe mangos are best, of course, but they’re not always in season and occasionally unreliable. Once in a while I like to take the guesswork out of mangos and use canned (organic), which is akin to using canned pineapple—you know exactly what you’re going to get. Otherwise, tiny clementine sections work well to give little bursts of fruity flavor. Continue Reading…
Serve this hearty Chickpea Salad with Zucchini, Vegan Mozzarella, and Basil on its own or as a first course preceding a lighter pasta dinner (see some tempting possibilities in Pasta on the Lighter Side). If you’re a basil fan, use as much as you’d like. If not, substitute another herb, like parsley for the basil in the recipe. Continue Reading…
This Chickpea and Sweet Potato Burger recipe is perfect for those times when you want to try stray from the traditional recipes you’re used to. For a quick meal, you can prepare the patties in advance and warm them up when you need them.
- 1 cup sweet potato meat (about a medium sweet potato, cooked and peeled)
- 1 can (540 ml) chickpeas, drained and well rinsed
- ¼ cup barbecue sauce, homemade or commercial
- ¼ tsp salt
- 1 tbsp chili seasoning
- ⅓ cup bread crumbs
- vegan mayonnaise
- 5 hamburger buns
- Cook your sweet potato in the oven at 400°F for 20 minutes. Once the sweet potato has been cooked and peeled, let it cool a little.
- Preheat the oven to 350°F.
- Place the sweet potato flesh, chickpeas, barbecue sauce, salt, chili seasoning, and bread crumbs in a food processor. Mix until a homogeneous paste forms. You will probably need to scrape the side with a rubber spatula several times during the process.
- When the preparation is homogeneous, separate into five equal parts and form patties with your hands. Freeze patties for at least 15 minutes to allow the mixture to firm up.
- Place the patties on a baking sheet covered with parchment paper.
- Cook in the oven for 30 minutes. Then let cool for about 5 minutes.
- Meanwhile, prepare the toppings (tomatoes, lettuce, mayonnaise, pickles) and toast your hamburger buns.
- Assemble the burgers by brushing the inside of each bun with mayonnaise, then stacking a cooked patty, lettuce leaf, pickles, and a tomato slice.
Did you know that a plate of lentils contains the same protein as a portion of meat? You can help our society consume less meat by eating lentils; they’re perfect for a healthy, balanced diet! Incorporate lentils into your diet with this cheap, easy stew recipe.
- 1 cup brown lentils, washed and dried
- 4 cups vegetable broth
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 2 celery branches, diced
- 4 medium carrots, cut into sections
- 1 cup broccoli florets
- 2 tomato boxes with their juice
- 1 tsp dried rosemary
- pepper, to taste
- Combine all ingredients in a large pot.
- Bring to a boil over moderate heat.
- Cover, reduce heat, and simmer for 30 minutes, allowing the lentils to cook to perfection.
- Serve with brown rice.
You will find an exotic blend of flavors in this iconic dish of Indian cuisine. Coral lentils make a gourmet and unctuous dish with a variety of colorful vegetables and spices, softened by coconut milk.
Served with rice, this is a complete, balanced, and tasty dish.
- 1 cup Coral lentils
- 1 onion
- 1 sweet potato
- 1 cup cauliflower florets
- 1 can diced tomato
- 1 can coconut milk
- 1 teaspoon curry
- 1 teaspoon "Indian" spice mix
- 2 cloves of garlic
- 1 pinch of cinnamon
- A little olive oil
- Salt and pepper
- Finely chop the onion. Peel the sweet potato and cut into cubes. Cook the chopped onion and garlic cloves in oil for about 5 minutes.
- Add sweet potato and cauliflower florets. Cook for another 5 minutes.
- Add the lentils, tomato, coconut milk, and the spices. Cook 30 minutes. At the end of cooking, add the salt and pepper.
- Serve immediately with rice.
What I like about this kind of recipe is that it is extremely flexible. You can keep the base and make meatballs, burgers, or stuff it into vegetables. Here, I cooked it in a muffin mold, but you can opt for a lentil loaf cooked in a bigger mold. Just don’t forget to increase the cooking time!
- 2 tbsp. of olive oil
- 1½ cups of onion, finely chopped
- 2 garlic cloves, crushed
- ⅔ cup carrots, grated
- 1 packet (227g) mushrooms, finely chopped
- 1 cup of lentils, cooked, rinsed and drained
- 1½ cup sunflower seeds
- 2 slices of whole grain bread, shredded into small pieces
- ¼ cup ground flaxseed
- ½ cup of oatmeal
- 2 tbsp. of tamari
- 1 tbsp. apple cider vinegar
- ¼ cup of vegetable broth
- 1 tbsp. oregano
- ½ tsp. thyme
- ½ tsp. dry mustard
- Salt and pepper, to taste
- ¼ cup of ketchup
- ¼ cup of unsweetened applesauce
- 2 tbsp. balsamic vinegar
- 2 tbsp. tablespoon maple syrup
- In a skillet, heat olive oil over medium high heat. Add onion and mushrooms. Cook until the onion has begun to turn a little golden, about 10 minutes. Add the garlic in the last minute of cooking. Remove from heat and place in a large bowl.
- Grate the carrots and add them to the bowl with the onion, garlic, and mushrooms.
- Blend the lentils in a food processor for a few seconds. They must have a coarse texture. Transfer the lentils into a large bowl.
- Coarsely grind the sunflower seeds in the food processor. They must have a coarse texture. Transfer to the large bowl with the other ingredients.
- Add the rest of the ingredients to the bowl and mix well.
- Place the mixture in a previously oiled muffin pan.
- In a small bowl, mix ketchup, applesauce, balsamic vinegar, and maple syrup. Pour sauce evenly on the top of the Meatloaf.
- Bake at 350 ° F for 40 minutes. Let stand for 10 minutes before serving.
Mystify your family by serving this delicious veggie pâté with lentils. A delicious source of protein for breakfast or dinner, serve them on bread or crackers with a touch of mustard—satisfaction guaranteed!
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 clove garlic, minced
- 2 tablespoons of nutritional yeast
- 1 teaspoon of tamari
- ½ teaspoon ground cinnamon
- ½ teaspoon ground clove
- ¼ teaspoon ground nutmeg
- 1 cup dried green lentils, rinsed
- salt and pepper, to taste
- 3 cups of vegetable broth
- chopped fresh parsley, to taste
- In a saucepan over medium heat, heat oil and add onion and garlic. Sauté for about 4 minutes or until onion is tender.
- Add yeast, tamari, cinnamon, cloves, nutmeg, and lentils. Season to taste, mix well, and cook for about 5 minutes.
- Add the vegetable broth. Bring to a boil, reduce to low heat, and simmer uncovered for about 25 minutes or until the lentils are tender. Stir regularly while cooking.
- In a food processor or hand blender, reduce the mixture to a smooth, even purée.
- Transfer the mixture to an airtight container and allow to cool in the refrigerator for 1 hour. When ready to serve, garnish with fresh parsley.