Black Bean and Sweet Potato Soup

Black Bean and Sweet Potato Soup

2 cups dried black beans
4 cups water
1 onion, diced
6 cloves garlic, minced
1 sweet potato, diced
2 tsp coriander
1 tsp cumin
1/2 tsp fennel (sub for anise)
3 cups broth
dash of hot sauce
salt and pepper to taste

Cook beans and water in slow cooker for 3 hours.

Pre-heat oven to 425 degrees.

Toss sweet potato in olive oil and roast for 20 minutes.

Saute onion for 10 minutes over medium-low heat.  Add garlic and cook 5 more minutes. 

Combine all the ingredients in slow cooker and cook on low 3-4 hours.

Adapted from this Fine Cooking recipe. 

Texas Pinto Beans

Texas Pinto Beans

2 cups dried pinto beans
4 cups water
1 onion, diced
2-3 cloves garlic
1/3 cup salsa verde
1 tsp cumin
1 cup broth
salt and pepper

Put beans and water in slow cooker for 3 hours on high.  Add in the remaining ingredients and cook another 3 hours on high.  Be generous with the salt and pepper as the beans are very plain.

Serve on quinoa with corn, or mash and spread for quesadillas.

Inspired by this recipe. 

Moroccan White Beans

Moroccan White Beans

1 cup dry white beans
3 cups water
1 onion, diced
3 cloves garlic, minced
1 14oz can diced tomatoes
1 bullion cube
1 tsp dried parsley
2 tsp paprika
2 tsp cumin
1 tsp ground ginger
1-2 tsp kosher salt
fresh ground black pepper

Place beans and water in slow cooker on high 2-3 hours. 

Brown onions over medium heat.  Add garlic and cook 1-2 minutes more.  Place in slow cooker with remaining ingredients.  Cook on low 4-6 more hours. 

Adapted from this recipe on about.com

Stewed Lentils and Tomatoes

Stewed Lentils and Tomatoes

2 onions, diced
5 medium carrots, diced
1 tbsp garlic, minced
1 28oz can diced tomatoes
1 cup green lentils
3 cups broth
1 tsp coriander
1/2 tsp turmeric
1/2 tsp mustard powder
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp cardamon
2 tsp fresh thyme leaves
2 tsp kosher salt
1/4 tsp fresh pepper
1 tbsp red wine vinegar

Heat olive oil over medium heat.  Add onions and carrots and cook until onions are browned.

Add remaining ingredients except vinegar.  Reduce heat and simmer for 40 minutes.

Stir in vinegar and serve.

Based on these two recipes. 

Pineapple and Black Bean Chili

Pineapple and Black Bean Chili

1 cup dried pinto beans
1 cup dried black beans
2 cups water
1 tsp kosher salt

28 oz can fire roasted tomatoes
1 cup frozen corn
1 onion, diced
1 zucchini, diced
2-4 cloves garlic
2 tbsp chili powder
2 tsp Mexican oregano
1 can pineapple chunks with liquid
Salt and pepper to taste

Combine beans through salt in slow cooker.  Cook on HIGH 3 hours. 

Add the remaining ingredients and cook on LOW 4-6 hours.

White Bean Tomato Sauce

White Bean Tomato Sauce

1 cup dried white beans
2 cups water
bay leaf
1 cup white wine
1 tsp oregano
1 tsp cumin
3-4 cloves garlic
1 onion, diced
2 stalks celery, diced
1 cup carrots, diced
1 pint cherry tomatoes, halved
2 tbsp balsamic vinegar
salt and pepper
(can add any other veggies available)

Place the beans, water, and bay leaf in the slow cooker.  Cook on high for 3-4 hours.  Add the remaining ingredients and cook another 3-4 hours.  Serve over noodles.

Red Lentil and Barley Soup

Red Lentil and Barley Soup

1 onion finely diced
1 large carrot, diced
3 cloves garlic
1 1/2 tsp smoked paprika
1 tsp dried thyme
1/2 cup red lentils
1/2 cup barley
1 can diced tomatoes
2 tbsp tomato paste
3 cups veggie broth
1/4 cup soy sauce

Combine ingredients in slow cooker and cook on high for 4-6 hours.

Adapted from this recipe.

Southwestern Three-Bean & Barley Soup

Southwestern Three-Bean & Barley Soup

1 large onion, diced
1 large stalk celery, diced
1 large carrot, diced
3-4 cloves garlic, minced
4 cups broth
3/4 cup pearl barley
1 can black beans, drained and rinsed
1 can great northern beans, drained and rinsed
1 can kidney beans, drained and rinsed
3 tbsp chili powder
1 tbsp ground cumin
1 tsp dried oregano
2 tbsp soy sauce

Combine ingredients in slow cooker.  Cook on high 4-6 hours.

Based on this recipe from Eating Well.

Lentil Minestrone

2 cups lentils, rinsed
1/2 cup diced celery
1/2 cup diced carrot
1 onion, peeled and diced
4 cloves garlic, minced
1 (28-ounce) can diced tomatoes
1 tsp each basil, oregano, thyme, rosemary and parsley
2 tsp paprika
1 tsp poultry seasoning
1/2 tsp black pepper
2 tbsp balsamic vinegar
2 tbsp soy sauce
4-5 cups vegetable broth
2 cups baby spinach (at end)

Add all of the ingredients except the spinach to the slow cooker.  Cook on low 8-10 hours.  Add spinach the last 30 minutes. 

Can be served over pasta.

Adapted from this recipe.

Baked Mexican Rice

Baked Mexican Rice

Ingredients:

1 tbsp olive oil
1 1/2 cups brown rice
8 oz tomato sauce
2 cups water
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 chicken bullion cube, broken up
1 tbsp taco seasoning
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 can corn, drained
1 block cheddar cheese, grated

Pre-heat oven to 375 degrees.

Fry rice in the olive oil over medium heat for a few minutes.  Pour in the tomato sauce and stir to coat all the rice.  Add the cold water and ingredients through taco seasoning.

Pour into a 9 x 13 inch baking dish.  Stir in the remaining ingredients.  Bake for 1 hour covered, uncovering for the last few minutes. 

Barley Risotto

Barley Risotto

Ingredients:
1 onion, diced
3-4 cloves garlic, minced
1 cup barley
1 cup mushrooms, quartered
3 cups broth
1 can tomato broth
1 1/2 cups fresh grated Parmesan cheese
1 tbsp pasta sprinkle (dried herbs)
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 can white beans, rinsed
1 cup frozen peas


Heat some oil in a skillet over medium heat.  Add onion and garlic, cook a few minutes.  Add barley and mushrooms, cook until barley is slightly browned.   Pour into a 2-3 quart casserole dish.  Add the remaining ingredients.  Bake 1 hour and 15 minutes.

Adapted from this recipe by 101cookbooks.

Baked Mujadarah

Baked Mujadarah

2 onions, thinly sliced
2 tbsp buttery spread
2 tbsp olive oil
1/2 cup white wine
1 cup diced mushrooms
1 cup diced carrots
1 cup brown rice
3/4 cup brown or green lentils
1 tsp cumin
1 tsp onion powder
1/2 tsp cinnamon
2 tbsp lemon juice
4 cups broth

Pre-heat oven to 375 degrees.

Heat a large skillet over low heat.  Melt the butter and oil.  Add the onions.  Cook until onion are browned, 30-40 minutes.

Meanwhile, combine the ingredients through lentil in a 9x13in baking dish.

Spread the onions over the rice and lentil mixture.  Use the wine to de-glaze the skillet and pour over the baking dish.  Mix the spices and juice into part of the broth and pour over dish.  Pour the remaining broth. 

Bake for 1 hour and 15 minutes.

Adapted from this recipe by herbivoracious.com.

Barley, Mushroom Bake

Barley, Mushroom Bake

Ingredients:

1 onion, diced
3-4 cloves garlic, minced
1 cup barley
1 cup mushrooms, quartered
3.5 cups broth
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 can white beans, rinsed
1 cup frozen peas
1/2 tsp dried thyme

Pre-heat oven to 375 degrees. 

Heat some oil in a skillet over medium heat.  Add onion and garlic, cook a few minutes.  Add barley and mushrooms, cook until barley is slightly browned.   Pour into a 2-3 quart casserole dish.  Add the remaining ingredients.  Bake 1 hour and 15 minutes.

Lentil Bolognese

Lentil Bolognese

Ingredients:

1 1/2 cups lentils
3 cups veggie broth4 tbsp olive oil
1 onion, diced
4 cloves garlic, minced or chopped fine
2 carrots, diced finely
1 cup mushrooms, diced finely
28 oz can diced tomatoes
2 oz sundried tomato, chopped roughly
1 can tomato paste
1/4 cup balsamic vinegar
1/4 cup red wine
2-3 tbsp soy sauce
2 tsp dried herbs of choice
Dash of red pepper flakes or squirt of Sriracha. 


Directions:

Cook the garlic, salt, onion and carrot in the olive oil until they are very soft.

Add the remaining ingredients and bring to a boil.  Reduce heat and simmer until the lentils are tender (20-30 min).  Using an immersion blender, blend the sauce until smooth.

Serve over whole wheat farfalle pasta and sprinkle with fresh grated Parmesan cheese.  

Based on this recipe from the savvy vegetarian.

Brown Rice and Pea "Risotto"

Brown Rice and Pea "Risotto"

Ingredients:

3 cups broth
2 tbsp butter
3 cloves garlic
1/2 cup white wine
3 oz cream cheese, in small pieces
1 tsp pasta/Italian seasoning
1 cup frozen peas
2/3 cup Parmesan cheese

In one pot bring broth to boil and then reduce heat to low.

In a separate pot, melt butter and then cook garlic 30 seconds.  Add rice and stir for a few minutes.  Add wine and cook until absorbed.  Add the cream cheese, broth, and seasoning.  Stir until cream cheese is melted.  Cook 40 minutes on lower heat or until rice is almost done.  Stir in the peas, adding water if needed.  Stir in the cheese.

Serve with roasted carrots and green beans.