The presentation of this easy, offbeat soup, filled with spiced beans and grain (quinoa or bulgur) is like a taco turned inside out, is fun and dramatic. It's perfect for a chilly weeknight meal, served with a colorful salad and a green veggie. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photo by Theresa Raffetto. [Read more...]
Search Results for: green beans
Summer Garden Quinoa Salad
This simple salad is somewhat akin to tabbouli, but it's more about the ripe summer tomatoes and other garden veggies. It's also a great way to use up leftover quinoa, so the amount used in the salad is flexible. Make sure to use the most flavorful summer tomatoes for best results! [Read more...]
Silken Tofu or White Bean Scalloped Potatoes
Here's a deceptively rich-tasting version of scalloped potatoes. It's made with a creamy sauce of silken tofu or white beans (canellini or Great Northern), minus the bother of making a flour-thickened white sauce. Simple and comforting, it's a great Thanksgiving dish for the vegans in the family, especially if you have your potatoes prepared beforehand. Serve with a green veggie and colorful salad. [Read more...]
Quinoa with Edamame and Oranges
Tiny orange sections provide a surprising burst of sweetness in this high-protein grain dish. It's flexible, too-use a different grain if you'd like (this is adapted from a rice dish in Vegan Express); use a different green other than bok choy (kale would work); and if you can't find edamame or prefer not to use these tasty green soybeans, substitute green peas. It's a great everyday kind of dish, and is festive enough to serve at special occasions. Photos by Hannah Kaminsky.
[Read more...]
Sweet Potato and Edamame Shepherd's Pie
This vegan sweet potato variation on shepherd's pie makes a festive holiday centerpiece, especially for Thanksgiving or Christmas. Greens and edamame meld with mushrooms in the creamy sauce, creating a burst of flavor that's both exciting and comforting. From Big Vegan: 350 Recipes. No Meat/No Dairy. All Delicious* by Robin Asbell.
Quick Black Bean and Sweet Potato Chili
With the addition of sweet potatoes, this easy chili is filling and warming. Baking or microwaving the sweet potatoes ahead of time cuts down on both the preparation as well as the cooking time. Enjoy leftovers for a thermos lunch or subsequent dinners. Fresh corn bread is a wonderful companion. Serve with a simple salad or any of VegKitchen's coleslaws and/or a side of sautéed greens. If you need a last-minute idea for a vegan main dish for Thanksgiving dinner, this is a great choice. Adapted from The Vegetarian Family Cookbook.
Chunky Bean Spread Sandwiches
Here's a cool and casual sandwich that really satisfies. Pinto or pink beans are amply flavored with bell pepper, olives, and scallion. An excellent fresh bread is a must to make these sandwiches in minutes for a quick lunch or dinner. Serve with fruit for lunch and a simple potato salad or slaw for dinner. Photos by Hannah Kaminsky. [Read more...]
Simple Soups for Kids and Teens
Is there anyone out there who isn't instantly comforted by the thought of a nice warm bowl of soup? Here are a few easy, appealing vegan soups that can become the favorites of kids and teens. Even kids who balk at vegetables may be more likely to enjoy them when enveloped in a tasty broth. See also Creamy Corn Chowder in Tofu 101. And make sure to explore the entire Veg Kids and Teens page on VegKitchen for lots of easy, healthy recipes for vegetarian and vegan kids and teens. [Read more...]
Paella Vegetariana (Veggie-Filled Vegan Paella)
Paella is a traditional Spanish rice dish cooked in a skillet, colored bright yellow by saffron, and filled with seafood. This vegan rendition focuses on veggies instead. It's an easy dish to make, and the results are splendid. If saffron is hard to come by, this gives you the option of using turmeric instead. This goes well with a simple salad of mixed greens with orange sections, cucumber, and toasted almonds. In season, add a few slender asparagus stalks to the plate for a really gorgeous meal. For an even quicker version of veggie paella, see Quick Quinoa Paella. [Read more...]
“Three Sisters” Stew
This hearty Three Sisters Stew is loaded with tender squash, protein-packed beans, and fresh corn. It's delicious comfort food, and makes a perfect vegan main dish for Thanksgiving too!
Here's a great main dish option for Thanksgiving dinner. This stew is somewhat like a chili, though more about the squash than beans.
In Native American mythology, squash, corn, and beans are known as the "three sisters" - the very crops that the harvest festival of Thanksgiving is meant to celebrate!
Quick Tips
To make meal prep quick and easy, you can bake your pumpkin or squash a day in advance. Then the whole dish comes together in a snap! This makes it a great dish to serve when you're entertaining.
If you're short on time or simply can't deal with chopping and peeling pumpkin or squash, you can use pre-peeled and cut butternut squash. In the Fall and Winter seasons, it's easy to find in the fresh produce department of most supermarkets or natural foods stores.
More Vegan Recipes
If you love this Three Sisters Stew, be sure to browse my full collection of vegan soups, stews, and chilis. Or check out these other delicious vegan ideas:
- Best Vegan Thanksgiving Main Dishes
- Old Fashioned Vegan Stew
- Creamy Vegan Pasta and Butternut Squash Casserole
Recipes photos by Hannah Kaminsky.
Recipe
"Three Sisters" Stew
This hearty Three Sisters Stew is loaded with tender squash, protein-packed beans, and fresh corn. It's delicious comfort food, and makes a perfect vegan main dish for Thanksgiving too!
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Servings: servings
Ingredients
- 1 large butternut squash or sugar pumpkin, about 2 pounds; or use pre-cut squash
- 2 tablespoons olive oil
- 1 onion medium, chopped
- 3 cloves garlic minced
- 1 bell pepper medium, green or red, cut into short narrow strips
- 14 ounces fire-roasted diced tomatoes canned, with liquid
- 2 ½ cups canned pinto beans drained and rinsed
- 2 cups corn kernels fresh or frozen
- 1 cup vegetable stock or water
- 1 hot chili pepper fresh, seeded and minced; or substitute one 4-ounce can chopped mild green chilies
- 2 teaspoons ground cumin
- 2 teaspoons chili powder or mesquite seasoning, add more to taste
- 1 teaspoon dried oregano
- salt to taste
- black pepper to taste
- ¼ cup fresh cilantro or parsley, fresh, chopped
Instructions
- Preheat the oven to 375 degrees F.
- Remove stem from the pumpkin or squash and cut in half lengthwise. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. If your knives aren't sharp enough, just wrap the pumpkin or squash in foil and bake it whole. Bake for 40 to 50 minutes, or until you can pierce through with a knife, with a little resistance.
- When cool enough to handle, scrape out the seeds and fibers (clean the seeds for roasting, if you'd like). Slice and peel, then cut into large dice.
- Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
- Add the pumpkin or squash and all the remaining ingredients except the last 2, and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.
- If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Adjust seasonings to your liking. Scoop into bowls to serve.
Notes
For additional spice, use two hot chili peppers instead of one.
Nutrition (Estimate per Serving)
Calories: 338kcalCarbohydrates: 60gProtein: 16gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 300mgPotassium: 1306mgFiber: 13gSugar: 8gVitamin A: 10920IUVitamin C: 46mgCalcium: 146mgIron: 5mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Italian-Style Potato and Escarole Soup
The combination of greens and potatoes makes a comforting soup that's perfect for a chilly day. No escarole? Substitute an equal amount of chard, kale, or mustard greens. Adapted from Wild About Greens. Photo by Susan Voisin of FatFree Vegan Kitchen.
Serves: 6
- 2 tablespoons extra virgin olive oil
- 1 medium onion, quartered and thinly sliced
- 2 to 3 cloves garlic, minced
- 6 medium or 4 large potatoes, preferably golden, peeled and diced
- 2 to 3 medium carrots, thinly sliced
- 32-ounce carton low-sodium vegetable broth
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- Two cups cooked or one 15- to 16-ounce can cannellini (large white beans)
or chickpeas, drained and rinsed - 1 medium head (6 to 8 ounces) escarole, coarsely chopped and rinsed
(or see variations in headnote) - ½ cup chopped fresh parsley
- Salt and freshly ground pepper to taste
Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until both are golden, stirring frequently.
Add the potatoes, carrots, broth, basil, thyme, and 2 cups water. Bring to a gentle boil, then cover and simmer gently for 20 minutes, or until the potatoes and carrots are tender.
Stir in the beans, escarole, and half of the parsley. Simmer gently for 8 to 10 minutes, or until the escarole is tender.
With the back of a wooden spoon or a potato masher, mash some of the potatoes in the soup to give it a nice base. Stir in water as needed (up to 2 cups). The soup should be thick, but not overly so. Return to a simmer. Stir in the remaining parsley, season with salt and pepper, then serve.
If time allows let the soup stand off the heat for an hour or more before serving, then heat through as needed.
- Explore other recipes for hearty winter soups.
Black-Eyed Peas with Spinach and Herbs
This easy recipe highlighting fresh spinach and black-eyed peas is inspired by Sabzi—referring to Persian dishes using greens and herbs — ingredients typical to this cuisine. If you use baby spinach, you can skip stemming, making the recipe quicker than ever. Serve with a fresh flatbread and a salad of chickpeas and tomatoes. Photos by Hannah Kaminsky. [Read more...]
Rice and Noodle Pilaf
Combining pasta with a grain is fairly common in Eastern European cuisines, as well as Middle Eastern. Here's one such pilaf, combining rice and slender noodles, which makes for a simple and tasty side dish. Serve with plenty of green veggies, and a salad to which you add chickpeas or other beans, for a simple dinner menu. [Read more...]
Pinto Bean Salad With Watercress or Arugula
This simple salad pairs pinto beans with super-nutritious watercress or baby arugula. It's an easy way to boost the protein content of meals, and is a great choice for the lunch box as well as outdoor meals and picnics. Photos by Evan Atlas. [Read more...]
Orzo and Black Bean Salsa Salad
Bursting with Southwestern flavors, this pasta salad, made with tiny rice-shaped orzo, is as flavorful as it is easy to make. It features corn, prepared salsa and lots of cilantro. Serve with vegan quesadillas any time of year, or with grilled vegetables and a simple slaw for a nice summer meal. Photos by Hannah Kaminsky.
The Sexy Vegan Cookbook
Reviewed by Rachael Braun. Looking for easy, down-to-earth vegan recipes that are delicious and fun to make? Look no further then The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude* (New World Library, 2012) by Brian L. Patton. It is filled with 100 recipes that will please anyone’s palate, vegan or not. Photo above courtesy of VegNews.
This cookbook is entertaining and useful, with original names for all the recipes and tips, definitions and facts scattered throughout. And if you ever think you need a little extra help with a recipe, Patton has provided QR codes that you can scan with your phone to see a video of The Sexy Vegan himself demonstrating the recipe for you. [Read more...]
A Big Pot of Really Good Chili
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 Really Good Chili.
I have been making this chili recipe for years. Simple, hearty, and warming, this chili is a great choice for casual winter parties like Super Bowl Sunday, or for everyday meals.
Chili is one of those foods that, I believe, can never go wrong and is great for any occasion. Depending on the setting, you can serve this chili with some homey cornbread, an elegant salad, or even a decadent chocolate cake (for dessert, of course)!
How to Make A Big Pot of Really Good Chili
- Heat oil in a large pot.
- Saute onion until translucent. Add garlic.
- Add all but last 3 ingredients.
- Simmer, covered, for 30 minutes.
- Season to your liking.
- Let chili sit, off the heat, until ready to serve.
- Serve garnished with cliantro and tomatoes.
Full directions for how to make A Big Pot of Really Good Chili are in the printable recipe card below.
A Big Pot of Really Good Chili FAQs
Why do you let the chili sit after cooking?
If you have time, you can let your chili sit-off the heat-for an hour or so after cooking. This gives the flavors in the chili more time to meld together. I always try to follow this step, but you can totally skip it if you want to!
What is the best way to store leftover chili?
I suggest storing your leftover chili in the fridge. Keep it in an airtight container and eat it within 5 days. You can also freeze your chili (see below).
Can you freeze chili?
Freezing chili is a great way to meal prep! I suggest freezing your chili in serving-size freezer-safe containers or baggies. Then, when you want some chili, simply pull out however many servings you need at a time and reheat them.
You can make an entire batch to freeze, freeze half of the finished chili, or simply freeze whatever leftovers you may have.
Here are more Bean Stews and Chilis.
Recipe
A Big Pot of Really Good Chili
When you need something fast, inexpensive, and hearty, you'll want to make yourself A Big Pot of Really Good Chili.
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Servings:
Ingredients
- 2 tablespoon extra-virgin olive oil
- 2 medium onions finely chopped
- 5 cloves garlic minced
- 1 medium green bell pepper diced
- 1 medium red bell pepper diced
- 84 oz beans of your choice try a combination of pinto, pink, and black beans; drained and rinsed
- 28 oz tomatoes diced, with liquid
- 16 oz tomato sauce
- 1 jalapeño peppers or other hot peppers, seeded and minced OR 8 oz mild or hot green chiles, chopped
- 1 tablespoon good-quality chili powder
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoon dried oregano
- 2 teaspoon ground cumin
- salt and freshly ground pepper to taste
- ripe tomatoes chopped, for garnish
- cilantro or parsley, chopped, for garnish
Instructions
- Heat the oil in a large soup pot.
- Add the onion and sauté over medium-low heat until translucent.
- Add the garlic and sauté until the onion is golden.
- Add the remaining ingredients except the last three.
- Bring to a simmer, then cover. Continue to simmer gently for 30 minutes, stirring occasionally, until the peppers are tender and the flavors meld.
- Season with salt and pepper, and adjust the other seasonings.
- If time allows, let the chili stand for several hours before serving. Heat through as needed. The chili should be nice and thick; if your chili is too thick, stir in a cup of water.
- Serve your chili in individual bowls, garnished with tomatoes and cilantro.
Nutrition (Estimate per Serving)
Calories: 313kcalCarbohydrates: 54gProtein: 19gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 219mgPotassium: 1184mgFiber: 17gSugar: 6gVitamin A: 1282IUVitamin C: 38mgCalcium: 87mgIron: 7mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Recipe from Vegan Holiday Kitchen. Photo by Susan Voisin.
Pasta Twists with Cauliflower and Spinach
One evening a while back, I had about one hour to make dinner for the family—and eat—between getting home from one activity and going out to another. I improvised based on what was in the fridge rather than following a recipe. This was the result; everyone liked this simple dish so much that I set down a recipe for it, and have followed it many times since. Serve with a salad of fresh greens and tomatoes (toss in some beans and chickpeas for extra protein), fresh bread, and your favorite wine. Photos by Evan Atlas.
Black Bean and Corn Salsa
For hearty appetites, here's a salsa made more substantial with beans and fresh corn! Serve this tasty Black Bean and Corn Salsa with stone ground tortilla chips.
Salsa has always been one of my favorite foods, but this corn salsa is one of my absolute favorites! It's sweet, spicy, and goes great with all my favorite Southwestern dishes: quesadillas, enchiladas, burritos, tacos-and, of course, corn chips!
How to Make Black Bean and Corn Salsa
- Combine all ingredients.
- Mix well.
- Cover and refrigerate at least 1 hour.
- Serve and enjoy.
Full directions for how to make Black Bean and Corn Salsa are in the printable recipe card below.
Black Bean and Corn Salsa FAQs
How long does this salsa last?
You can keep this salsa for up to 1 week-that is, if you don't eat it all right away! Simply store your leftover salsa in an airtight container-like a glass jar-in the refrigerator.
Can I can this salsa?
Of course you can can this salsa! (See what I did there?) Simply follow your usual canning instructions, and if you don't know how, there are plenty of tutorials online. IF you can this salsa, you can keep it around for a year or longer unopened!
Here are lots more recipes for salsas, chutneys, and relishes.
Recipe
Black Bean and Corn Salsa
Here's a salsa made more substantial with beans and fresh corn! Serve this tasty Black Bean and Corn Salsa with stone ground tortilla chips.
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Servings:
Ingredients
- 1 cup black beans from a can, drained and rinsed
- 1 cup lightly cooked fresh organic corn kernels use organic frozen corn kernels when fresh are unavailable
- 1 cup ripe tomatoes finely diced
- ¼ cup red onion or yellow onion; minced
- ½ cup red bell pepper or green bell pepper, or a combination; finely chopped
- 1 lime juiced; to taste
- 1 small hot fresh chili pepper seeded and minced; to taste
- ¼ cup fresh cilantro or basil for a summery flavor; finely chopped
- ¼ teaspoon ground cumin
- ¼ teaspoon dried oregano
Instructions
- Combine all the ingredients in a serving container and mix well.
- Cover and refrigerate for at least an hour to allow the flavors to blend.
- Serve and enjoy!
Nutrition (Estimate per Serving)
Serving: 0.25cupCalories: 60kcalCarbohydrates: 12gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 3mgPotassium: 221mgFiber: 3gSugar: 2gVitamin A: 592IUVitamin C: 27mgCalcium: 16mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Golden Hominy Chili
Here’s an offbeat chili and a great introduction to whole hominy, if you’ve never tried it before. It's easy to find—you'll likely be able to get it in any supermarket shelved right near canned corn. Hominy is dried corn whose hull has been soaked off. Reconstituted, it's whole hominy; ground, it becomes hominy grits. Adapted from Vegan Soups and Hearty Stews for All Seasons. [Read more...]
Appetite for Reduction by Isa Chandra Moskowitz
I adore the cover artwork, don't you? It's so beautiful, I'm inspired to write another book just so I can ask Lisa Diercks to design the cover. Did I mention that Isa wrote this book just for me? Well, not really. It only feels like she wrote it for me. Actually, she wrote it for her own personal reasons. But let's be honest: Who among us hasn't eaten more than our fair share of vegan cupcakes and cookies? (Thanks in no small part to Isa.)
[Read more...]
Lemony Leek and Mushroom Soup
Welcome spring or early fall with this Greek-inspired soup, rich with leeks, mushrooms and herbs in a lemon-flavored broth. If you'd like to make this more of a main dish soup, add some chickpeas or white beans, as the variation suggests. Photos by Hannah Kaminsky.
Recipe
Lemony Leek and Mushroom Soup
Welcome spring or early fall with this Greek-inspired soup, rich with leeks, mushrooms and herbs in a lemon-flavored broth.
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Servings: to 8
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 large leeks white and lightest green parts only, chopped and well rinsed
- 32- ounce carton vegetable broth
- 2 medium turnips peeled and cut into ½-inch dice
- 2 bay leaves
- 1 pound very ripe juicy tomatoes, diced, or one 14- to 16-ounce can diced tomatoes, undrained
- 8 to 10 ounces baby bella cremini mushrooms, stemmed and sliced
- 2 to 4 ounces fresh shiitake mushrooms stemmed and sliced
- Juice of ½ lemon or more to taste
- Salt and freshly ground pepper to taste
- 2 or 3 big handfuls of coarsely chopped spinach or baby spinach leaves
- ¼ cup minced fresh parsley
- 2 to 3 tablespoons minced fresh dill
Instructions
- Heat the oil plus about ¼ cup water in a large soup pot. Add the leeks and sauté over medium heat, stirring frequently, until they begin to go limp, about 7 to 8 minutes.
- Add the broth, turnips, bay leaves, tomatoes, and mushrooms. Bring to a gentle boil, then cover and simmer for 10 minutes.
- After 10 minutes, add a cup of water and return to a simmer. Simmer gently for 10 to 15 minutes longer, or until all the vegetables are tender.
- Season to taste with lemon juice, salt, and pepper. Remove from the heat. Allow the soup to stand for an hour or two, or even refrigerate overnight, if time allows.
- Before serving, heat through as needed. Stir in the spinach, parsley, and dill. If the vegetables seem crowded, adjust the consistency with more water, then adjust the seasonings and lemon juice. Serve hot.
Nutrition (Estimate per Serving)
Calories: 105kcalCarbohydrates: 14gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 647mgPotassium: 525mgFiber: 3gSugar: 7gVitamin A: 1701IUVitamin C: 26mgCalcium: 49mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Variation: To make the soup a bit more substantial, add a 15-to 16-ounce can (or about 1 ½ cups cooked) chickpeas or white beans.
Nutrition information
Per serving: Calories: 111; Total fat: 2g; Protein: 2g; Carbs: 18g; Sodium: 53mg
- Explore VegKitchen's selection of Soulful Soups.
- Here are more recipes for light and lively spring soups.
Interview with Mimi Kirk, author of Live Raw
In preparation for reviewing Mimi Kirk’s colorful and lively book on raw food cuisine and lifestyle, Live Raw: Raw Food Recipes for Good Health and Timeless Beauty,* I interviewed her and was thrilled with here detailed, informative answers. Mimi’s insights open a window into the pleasures and benefits of raw food. [Read more...]
Live Raw by Mimi Kirk
I first found out about Mimi Kirk when she won PETA’s “Sexiest Vegetarian Over 50” competition in 2009. She's stunning, all right, and the fact that she won this contest when she was not merely “over 50” but nearly 71 made it all the more remarkable. In this instance, Mimi can be completely forgiven for trading on her looks, as she put to rest any stereotypes about aging, and set a new bar for the vitality and beauty that women of a certain age can possess. [Read more...]
Vegan Jewish New Year Recipes
For Jews around the world, early fall is the beginning of a new year, marking Rosh Hashana, the Jewish New Year. Here are vegan Jewish new year recipes and menus for the vegan and vegetarian dinner table. Rosh Hashana is more than a New Year's celebration. The holiday's ancient roots are as a harvest festival, and enjoyment of the abundant produce of early autumn remains central to the celebration. The foods served emphasize this holiday's optimistic spirit. And so, naturally sweet foods are favored at the dinner table. [Read more...]
Enchilada Sauce
Having a good Enchilada Sauce is essential for almost any Southwestern-inspired meal. And this delicious sauce won't disappoint!
[feast_advanced_jump_to]This sauce is so good, you can pour it on everything! Cooked tomato-based sauces, such as this enchilada sauce, are a great way to enhance southwestern-style specialties-especially tortilla-based ones. Burritos, tacos, salads, and-of course-enchiladas, just to name a few.
How to Make Enchilada Sauce
- Heat oil in a saucepan.
- Sauté onion and garlic.
- Add bell pepper and continue to sauté.
- Add remaining ingredients and simmer.
- Remove from heat and use as desired.
Full directions for how to make Enchilada Sauce are in the printable recipe card below.
Enchilada Sauce FAQs
How can I adjust the spicy heat in my sauce?
The great thing about making your own sauce is that you can adjust it to your taste! It's easy to adjust the level of spiciness. For those who are wary of super-hot chili-based sauces, you can give your sauce a milder flavor by using poblano peppers rather than the smaller, hotter varieties.
How long does this sauce last?
You can keep this sauce in your fridge for up to 1 week. Since it has no preservatives, you can't keep it as long as a store-bought jar. Luckily, though, this recipe is easy to whip up whenever you need to have some sauce on hand!
Here are lots more recipes for simple sauces and such.
Recipe
Enchilada Sauce
Having a good Enchilada Sauce is essential for almost any Southwestern-inspired meal. And this delicious sauce won't disappoint!
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Servings:
Ingredients
- 1 ½ tablespoon olive oil
- 1 medium onion finely chopped
- 2-3 cloves garlic minced
- ½ medium bell pepper green, red, or yellow; finely chopped
- 2 cups ripe juicy tomatoes or 14-16 oz diced tomatoes (canned is ok), lightly drained and chopped
- ½ cup tomato sauce
- 2 tablespoon fresh cilantro minced
- 1-2 fresh hot chili peppers jalapeño or serrano, seeded and minced; or 1 mild poblano pepper, seeded and minced; or 4 oz chopped mild green chiles.
- 1 teaspoon chili powder or to taste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- salt to taste
Instructions
- Heat the oil in a deep saucepan.
- Add the onion and garlic, and sauté over medium-low heat until the onion is translucent.
- Add the bell pepper, and continue to sauté for another minute or so.
- Then add all the remaining ingredients, and simmer over very low heat-covered-for 25 to 30 minutes.
- Remove from the heat and use as desired in enchilada recipes.
Nutrition (Estimate per Serving)
Calories: 39kcalCarbohydrates: 5gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 60mgPotassium: 158mgFiber: 1gSugar: 2gVitamin A: 598IUVitamin C: 13mgCalcium: 22mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Caribbean Pigeon Peas and Rice
Traditionally, this rice dish is made with pigeon peas —cute and round, also known as gungo peas or gandules. They’re a staple in markets with big Latin and Caribbean communities. If you can’t find them, no worries, use red beans — another island favorite. Serve at room temperature or slightly chilled — it’s bright and refreshing either way. Recipe by Ellen Kanner. Photos by Hannah Kaminsky. [Read more...]
Black Bean and Corn Quesadillas
Quesadillas made with vegan cheese are a great choice for an easy dinner. Serve with a big salad and a simple grain or potatoes (better yet, sweet potatoes). You can make these on the stovetop or in the oven. Photos by Hannah Kaminsky. [Read more...]
Herb Garden Couscous or Quinoa and Black Bean Salad
Light-tasting yet substantial, this cool couscous or quinoa and black bean salad gets its spark from fresh herbs, tomatoes, and olives.This is a delicious accompaniment to grilled vegetables. If you have some parsley left over, boost the herb-alliciousness of the salad with Parsley Salad Dressing. Photos by Evan Atlas. [Read more...]
Hoppin’ John (Rice and Black-Eyed Peas)
Here's a vegan rendition of a classic southern dish known as Hoppin' John, featuring black-eyed peas and rice, often served on New Year's Day for good luck.. Sometimes, a few coins are mixed in, and finding one in your helping brings good luck. Cooking up a big batch of Hoppin’ John seems like an appealing choice for New Year’s Day, though personally, I can pass on incorporating the metallic flavor of coins. Serve with coleslaw, garlicky greens, and cornbread. Adapted fromVegan Holiday Kitchen. [Read more...]
White Bean Dip
You will love this tasty, versatile White Bean Dip. It's healthy, delicous, and goes with everything! Serve it with your favorite dippers for a healthy appetizer.
This quick, versatile cannellini bean dip tastes marvelous with assorted vegetables. Serve with red, green, and yellow pepper strips, sliced cucumbers, baby carrots, and celery sticks.
It also makes a super spread on toasted whole-grain or pumpernickel bread. You can even spread some in your next veggie burger or oven some yummy homemade crackers!
How to Make White Bean Dip
- Use food processor to mince garlic.
- Add all ingredients.
- Process until smooth.
- Move to bowl, chill, garnish, and serve.
Full directions for how to make White Bean Dip are in the printable recipe card below.
White Bean Dip FAQs
How can I switch up the flavor of this dip?
One option to switch up your dip is by adding ½ cup of well-drained roasted red peppers. Simply add them to your food processor and blend them in with the rest of the ingredients!
If you don't like spicy hot foods, you can omit the hot sauce in the recipe. In place of the spice, you can add 1 tablespoon of minced fresh dill! This option is really refreshing and tasty.
How long does this dip last?
This bean dip will last for about 1 week in the fridge. Be sure to store it in a tightly sealed container. Don't try to freeze this dip! If you want the dip to last longer, try halving the recipe and making only what you need fresh the day that you'll be eating it.
Explore VegKitchen's selection of flavorful snacks and dips.
Recipe
White Bean Dip
You will love this tasty, versatile White Bean Dip. Serve it with your favorite dippers for a healthy appetizer!
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Servings:
Ingredients
- 2 cloves garlic see note
- 15 oz large white beans ex. cannellini; drained and rinsed
- 2 tablespoon lemon juice preferably fresh
- 1 tablespoon extra virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper
- 5 drops hot pepper sauce or ¼ teaspoon chili powder
- optional garnish chopped fresh parsley, black olives, paprika
Instructions
- Use a food processor to mince your garlic cloves. You can do this by dropping the garlic into your processor's tube with a grating plate attached.
- Add beans, lemon juice, olive oil, cumin, salt, pepper, and hot pepper sauce to your food processor bowl.
- Process until smooth and creamy-about 1-2 minutes-scraping down the sides of the bowl as needed. If the mixture is too thick, thin with 2 tablespoons of water.
- Transfer the white bean dip to a serving bowl. Cover and chill for 1-2 hours before serving. Garnish with parsley, olives, and paprika.
Notes
If you don't like the taste of raw garlic, chop the cloves and sauté them in a little olive oil until golden. This will help to mellow out the strong garlic flavor. After sautéing, you can simply combine them with the other ingredients in the food processor.
Nutrition (Estimate per Serving)
Calories: 123kcalCarbohydrates: 19gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 221mgPotassium: 412mgFiber: 5gSugar: 1gVitamin A: 4IUVitamin C: 3mgCalcium: 68mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Norene Gilletz is a Canadian food writer and is the leading author of kosher cookbooks in Canada. Visit her extensive food site Gourmania.
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