This quick, tasty stewed recipe features not only 3 ingredients with a
"C" it is also rich in VITAMIN C. A perfect dish for a cold winter
night to warm your belly and help fight off a nasty cold!
What this recipe lacks in rice, it makes up for in flavor!
Packed with folate, cauliflower is an awesome brain food!
Looking for more ways to enjoy your favorite summer veggies?
We have the crispy & crunchy recipe of your dreams!
Looking to add proten to your a simple salad?
Or for a simple & delicious snack?
Try these easy baked tofu strips!
Try this flavorful Italian green bean salad for a light,
delicious dinner dish that will carry over to lunch the next day!
Who needs noodles when you have heart healthy ZOODLES?!
Try this plant based, wheat-free take on bolognese pasta and be energized by whole, healthy ingredients!
We are now obsessed with Cauliflower Rice! This pilaf is a complete, filling meal with sautéed onions, green peas and chick peas with chopped parsley.
Trying to lighten up your dinner but missing a big bowl of pasta?
You have to try this nutrient-packed dish!
TOOLS and EQUIPMENT:
Oven
9-inch Baking Pan
Large Mixing Bowl
Whisk
Measuring Cups
YIELD: 6-8 Servings
TOOLS and EQUIPMENT:
Cutting Board
Knife
Colangder
Large Pot
Stovetop/Burner
Mixing Spoon
Whisk
Yield: 5 servings
This recipe comes from our first ever Recipe Contest, co-hosting by us and Curious Chef! Karen Raspen of Pennsylvania submitted this awesome fall inspired recipe thats packed that's perfect for the holiday season! Thanks for sharing Karen!
TOOLS and EQUIPMENT
Cutting Board
Measuring Cups and Spoons
Blender
Mixing Bowls
Vegetable Spiralizer
Yield: 4-5 Servings
TOOLS and EQUIPMENT:
Measuring Spoons
Blender or Blender
YIELD: 5 servings
INGREDIENTS
1 cup Pumkin Puree, canned
½ tsp. Cinnamon
¼ tsp. Nutmeg
1 cup Garbanzo Beans (Chick Peas)
½ cup Water
2 tbsp. Tahini
2 tbsp. Honey
2 tbsp. Olive Oil
Salt and pepper to taste
TOOLS and EQUIPMENT:
Cutting Board
Knife
Peeler
Measuring Cups and Spoons
Medium Pot
Stove
Ingredients
1/2 medium Yellow Onion, diced
3 cloves Garlic, chopped
2 tbsp Olive Oil
3 stalks Celery, chopped
3 Carrots, peeled & sliced
3 Parsnips, peeled & diced
32 oz Vegetable Broth
8 oz filtered Water
1 - 15.5 oz can of Chick Peas, drained & rinsed
1/2 tbsp Dry Rosemary
1 tsp dry Thyme
1 tsp dry Sage
2 cups Barley, cooked
Salt & Pepper to taste
TOOLS and EQUIPMENT:
Peeler
Knife
Measuring spoons
Yield:3-4 servings
Ingredients
1 can Black Lentils, drained and rinsed
1 Carrot, peeled and diced
2 Celery Stalks, diced
2 Radishes, diced
1 tbsp Red Onion, finely chopped
1 tbsp Olive Oil
2 tbsp Lemon Juice
1/8 tsp Garlic Powder
A pinch of Fennel Seed
Salt & Pepper to taste
TOOLS and EQUIPMENT:
Cutting Board
Knife
Measuring Cups
Measuring Spoons
Mixing Bowls
YIELD: 4 Servings
Salad Ingredients
1 ripe peach, diced
1/2 medium jicama, diced
1 can chickpeas, drained and rinsed
1 ripe avocado, diced
TOOLS and EQUIPMENT
Measuring Cups and Spoons
Cutting Board
Knife
2 Mixing bowls
Whisk
Salad Ingredients
1 cup farro, cooked
1 cucumber, diced small
3-4 radishes, diced small
2 Tbsp fresh mint, chopped
TOOLS and EQUIPMENT
Knife
Cutting Board
Measuring Cups and Spoons
Food Processor or Blender
Yield: 8 Servings
INGREDIENTS
1 small to medium clove garlic
1 ½ cups fresh asparagus, trimmed stems, & cut into 1-inch pieces
1/3 cup extra-virgin olive oil
1/4 cup sunflower seed, toasted
1 Tbs. fresh oregano, packed
¼ tsp. salt
1/8 tsp freshly ground black pepper
TOOLS and EQUIPMENT:
Colander
Cutting Board
Knife
Mixing Bowls
Whisk
Measuring Cups and Spoons
YIELD: 6-8 Servings
INGREDIENTS
1 can of Corn
4 Radishes, trimmed and diced
1/2 medium Cucumber, diced
1 small-medium Jicama, peeled and diced
2 cups of shelled Edamame
1/2 medium Red Onion, diced
4 tbsp Extra Virgin Olive Oil
3 tbsp Apple Cider Vinegar
1/4 tsp Tumeric
1/4 tsp Garlic Powder
1/2 tsp Mustard Seed (optional)
Salt and Pepper to taste
TOOLS and EQUIPMENT:
Colander
Paper Towels
Cutting Board
Knife
Measuring Cup
Food Processor
YIELD: 15 Sample Servings
INGREDIENTS
2 cups packed, coarsely chopped Fresh Basil Leaves
½ cup Extra Virgin Olive Oil
1 ½ cloves Garlic, chopped
2 tbsp Miso Paste
Salt and Pepper to taste
TOOLS and EQUIPMENT:
Collander
Cutting Board
Knife
Baking Pan
Sauté Pan
Measuring Cups and Spoons
Oven/Stovetop
Yield: 3 - 4 servings
INGREDIENTS
3 gloves of Garlic, sliced
1 15oz can of Kidney Beans, drained and rinsed
3 stalks of Celery, chopped
3 medium Sweet Potatoes, diced
1 tbsp Coconut Oil
2 tbsp BBQ Sauce
1/2 tsp Ground Cumin
1/2 Garlic Powder
1/2 fresh Lime
1 Avocado, diced (optional)
1 tbsp fresh Cilantro, chopped (optional)
Salt to taste
TOOLS and EQUIPMENT:
Cutting Board
Knive
Measuring Cups and Spoons
Mixing Bowls
Yield: 8 Servings
SALAD INGREDIENTS
½ head green cabbage, diced (this yields about 4 cups)
½ hot house cucumber, diced with skin on
4 Easter Egg Radishes, (or red radishes), diced
1 cup Jicama, peeled and diced
1 cup celery, diced
½ cup green onions, finely sliced (only the green part)
½ cup finely chopped fresh cilantro
LIME-VINAIGRETTE DRESSING INGREDIENTS
Juice of 2 limes (¼ cup of prepared lime juice)
¼ cup olive oil
1 tablespoon Fleur de Sel with dried herbs (or mix 1 scant tablespoon Sea Salt or Fleur de Sel with 1/2 tablespoon of Herbes de Provence in a small bowl, then use 1 tablespoon of that mixture.)
1 teaspoon sugar
TOOLS and EQUIPMENT
Cheese Grater (for carrot shreds)
Measuring Cups and Spoons
Whisk
Two Mixing Bowls
YIELD: 4 Servings
Salad Ingredients
2 cups carrot, shredded
1/2 edamame beans, steamed and shelled
Dressing Ingredients
1 tbsp Olive Oil
1/2 tbsp Rice Wine Vinegar
1/2 Lime, juiced and zested
1/2 tsp fresh Ginger, grated
1/4 tsp Garlic Powder
1/4 tsp Black Pepper
3-4 drops of Sesame Oil (optional)
Salt to taste
TOOLS and EQUIPMENT:
Cutting Board
Knife
Measuring Spoons and Cups
Cheese Grater (for Garlic)
Vegetable Spiralizer or Julienne Peeler
Small Mixing Bowl
Medium Mixing Bowl
YIELD: 4 servings
INGREDIENTS
2 Zucchini, spiralized or cut with julienne peeler
1/4 cup Coconut Milk
1/4 cup Creamy Peanut Butter (or sunflower or soy butter)
2 tbsp Liquid Amino Acids, Tamari or Soy Sauce
1 lime, Zested & juiced
1 Garlic cloves, minced
1 tsp fresh Ginger, finely grated
1/2 tbsp Honey or Agave
TOOLS AND EQUIPMENT:
Blender
Measuring Cups
Measuring Spoons
Cutting Board
Knife
YEILD: 5 Servings
INGREDIENTS
1 lb. snap peas, snip the ends and wash
1¼ cups canola oil
¾ cup rice wine vinegar
1/3 cup tamari sauce or soy sauce
1 cup diced carrots
1/3 cup diced onion
1 clove garlic, minced
1 tsp fresh ginger, minced
sesame oil to taste if desired
TOOLS and EQUIPMENT:
Cutting Board
Knife
Measuring Cups
Food Processor or Blender
YIELD: 8 Servings
INGREDIENTS
2 cups packed mint leaves, coarsely chopped
1 cup peas (green peas)
1 cup extra virgin olive oil
1 small clove garlic, chopped
¼ cup fresh lemon juice
Salt & pepper to taste
TOOLS and EQUIPMENT:
Cutting Board
Knife
Measuring Spoons
Blender
YIELD: 2 servings
INGREDIENTS
½ cup Silken Tofu
4 oz. Vanilla Yogurt (dairy or non-dairy alternative)
1 large Apple, peeled, cored, and diced
2 oz. Apple Juice
¼ tsp. Cinnamon
¼ tsp. Nutmeg
1 tbs. Rolled Oats
1 tbsp. Honey
TOOL and EQUIPMENT
Measuring Cups and Spoons
Knife
Cutting Board
Mixing Bowl
Large Spoon
Stovetop and Saucepan (for cous cous)
YIELD: 3-4 servings
INGREDIENTS
2 cups whole wheat Israeli Cous Cous, cooked
TOOLS and EQUIPMENT:
Sauté Pan
Sauce Pan
Stove Top
Measuring Cups and Spoons
Cutting Board
Knife
Yield: 4-5 Servings
TOOLS and EQUIPMENT:
Vegetable Peeler
Knife
Cutting Board
Measuring Cups and Spoons
Medium Bowl
Hand Grater
Apple Corer
YIELD: 5 Servings
INGREDIENTS
Salad Ingredients:
2 cups shredded Butternut Squash
1 large Granny Smith Apple
TOOLS and EQUIPMENT:
Cutting Board
Knife
Measuring Cups
Measuring Spoons
Food Processor or Blender
YIELD: 5 servings
INGREDIENTS
1 medium Beet, peeled and diced
1-1.5 oz can of White Beans
¼ cup Water
2 tbsp. Tahini
1 clove of Garlic
1 tbs. Mint, chopped
1 ½ tbsp. Lemon Juice
3 tbsp. Olive Oil
Salt and Pepper to taste
TOOLS and EQUIPMENT
Knife
Cutting Board
Measuring Spoons
Measuring Cups
Mixing Bowls
Whisk
YIELD: 5 Servings
INGREDIENTS
For the Salad:
1 ½ cups grated raw Sweet Potato
1 ½ cups sliced Zucchini, ¼ inch
2 cups Green Leaf Lettuce, chopped
For the Dressing:
¼ tsp. (aka a whisper of) Garlic powder
¼ tsp. (aka a whisper of) Cumin powder
¼ tsp. (aka a whisper of) Cinnamon powder
3 tbsp. Lemon juice, fresh squeezed
3 tbsp. Olive Oil
Salt and Pepper to taste
TOOLS and EQUIPMENT:
Cutting Board
Knife
2 Mixing Bowls
Measuring Cups and Spoons
YIELD: 5 Servings
INGREDIENTS
4 cups Celery, washed and sliced on the diagonal into ¼-inch pieces
2 Granny Smith Apples, washed, cored, halved, and sliced into ¼-inch pieces
1 lb. Red Seedless Grapes, washed, and cut in half lengthwise
6 Tbsp. Red Wine Vinegar
¼ cup Canola Oil
1 Tbsp. Dijon Mustard
Salt and Pepper to taste
TOOLS AND EQUIPMENT:
Measuring Cups & Spoons
Cutting Board
Knife
Large Bowl
Baking Sheet/Casserole Dish
Sauce Pot
Stove & Oven
YIELD: 3-4
INGREDIENTS
1 Delicata Squash
1 sweet potato
1 pound of Brussels sprout (or 1 stalk)
1 cup of quinoa
2 cups of vegetable broth
1/3 cup dried cranberries
¼ cup chopped walnuts
2 tablespoons of olive oil
Salt and Pepper to taste
TOOLS AND EQUIPMENT:
Measuring Cups and Spoons Colander
Blender
YIELD: 5 Servings
INGREDIENTS
2-15.5 oz. cans Chickpeas, drained and rinsed 6 oz. bag of Baby Spinach
1⁄4 cup Tahini
1⁄4 cup Fresh Lemon Jioce
2 Tbsp. Olive Oil
1 clove Garlic, minced 1⁄4 cup Water
Salt to taste
TOOLS and EQUIPMENT:
Cutting Board
Knife
2 Mixing Bowls
Measuring Spoons
Yield: 4 Servings
Ingredients
8 cups Mixed Greens of your choice
½ cup Chopped Avocado
2 tbs. Sunflower Seeds 3
Clementines, peeled and sectioned
2 tbs. minced Red Onion
1 tbs. Red Wine Vinegar
2 tbs. Extra Virgin Olive Oil
¼ tsp. Kosher Salt
YIELD: 5 servings
INGREDIENTS
1 head of Cauliflower
1 pint Grape Tomatoes, cut in half
1 seedless Cucumber, peeled and diced
2 tbsp. Parsley, chopped
1 tbsp. Lemon Zest
¼ cup Red Wine Vinegar
½ cup Canola Oil (grapeseed, safflower, or sunflower)
1 tbsp. Dijon Mustard
Salt and pepper to taste
Yield: 5 – 6 servings
INGREDIENTS
2 cups Sugar Pumkpin Peeled and cut into 1-inch cubes (Butternut Squash can be used as a substitute)
1 15oz can Garbanzo Beans rinsed
1 15oz can Cannelloni Beans rinsed
1⁄2 cup of diced Onions
1 15oz can diced Tomatoes
1 Carrot, peeled and diced into 1⁄2-inch pieces
1 cup canned Pumpkin Puree
2 tbsp Olive Oil
1 clove Garlic, minced
1 tbsp Cumin Powder
1 tsp Chili Powder
2 cups Vegetable Stock
1⁄2 bunch Cilantro, cleaned and chopped
Salt and Pepper to taste
Strawberry Spinach Salad
Ingredients
Dressing:
• 1 tablespoon sugar stevia
• 2 tablespoons red wine vinegar
• 1 tablespoon water
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
Bell Pepper Riceballs
TOOLS and EQUIPMENT:
Knife
Cutting Board
Mixing Bowl
Measuring Cups & Spoons
Spoon
Rice Cooker/Stove & Stove Top
Saute Pan & Stove Top (optional)
Cookie Cutter/Riceball Molds (optional)
YIELD: 4 Servings
INGREDIENTS
1 cup Rice
4 tsp Onion
6 tsp Green Bell Pepper, diced
6 tsp Red Bell Pepper diced
1/8 tsp Grounded Dried Seaweed
1 tsp Sesame Oil
1 tsp Salt
1 tsp Cooking Oil
TOOLS and EQUIPMENT:
Knife
Cutting Board
Mixing Bowl
Measuring Spoons
Spoon
Oven (optional)
Sheet Pan
YIELD: 5 - 6 Servings
INGREDIENTS
7 Plum Tomatoes
1 clove Garlic, minced
½ small Red Onion, chopped small (about ¼ cup)
12 Fresh Basil Leaves, washed, dried and chopped (about 3 Tbsp.)
2 tbsp. Balsamic
2 tbsp. Olive Oil
Salt and Pepper to taste
French Baguette, sliced and lightly toasted or your favorite Crackers
TOOLS and EQUIPMENT:
Cutting Board
Knife
2 Mixing Bowls
Measuring Spoons
YIELD:4-5 Servings
INGREDIENTS
½ medium Jicama, diced
1 ripe Avocado, diced
½ medium Grapefruit, diced
1 tbsp of olive oil
2 tbsp lime juice
1/8 tsp Cumin
1/8 tsp Chili Powder (optional)
1/8 tsp Adobe seasoning
1/8 tsp Granulated Garlic.
TOOLS and EQUIPMENT:
Cutting Board
Knife
Mixing Bowl
Whisk
YIELD: 5 Servings
INGREDIENTS
1 pound radishes, trimmed and sliced
2 tbsp radish tops (greens), chopped
1 seed less cucumber, diced
1 15.5 oz can cut corn, drained
6 tbsp red wine vinegar
¼ cup olive oil
1 tbsp dijon mustard
Salt & pepper to taste
TOOLS and EQUIPMENT:
Mixing Bowls
Knife
Cutting Board
Whisk
Measuring Spoons
YIELD: 4-5 Servings
INGREDIENTS
6 oz. package of Baby Spinach
2 Oranges, peeled, cut into quarters and then sliced into ¼-inch pieces
Dressing:
3 Tbsp. Orange Juice
2 Tbsp. Honey
2 Tbsp. Canola, safflower, or grapeseed oil
1 tsp. Dijon Mustard
Salt and Pepper to taste
TOOLS and EQUIPMENT:
Cutting Board
Knife
Measuring Cups and Spoons
Medium Sauce Pot
YIELD:4 - 5 Servings
INGREDIENTS
2.5 tbsp Coconut Oil
1 medium Onion, chopped
3 - 4 cloves garlic, chopped
3 cups Black Beans, cooked
1 cup Celery, diced
1 Jicama, cooked
3 cups Vegetable Broth
1 Lime, juiced
1.5 tbsp ground Cumin
1 tbsp Adobo Seasoning
2 tsp Ancho Chili powder (more or less depending on how mush spice you like)
Salt to taste
1/4 cup Cilantro, coarsely chopped or finely chopped
TOOLS and EQUIPMENT:
Grater
Vegetable Peeler or Paring Knife
Mixing Bowls and Spoon
Fork or Whisk
Measuring Cups and Spoons
Sauté Pan (non-stick)
Spatula
Stove
YIELD: 4 - 5 Sample Servings
INGREDIENTS
1 lb. Sweet Potatoes (about 2 small)
2 eggs
½ cup Flour
1 Tsp. Salt
2 Tsp. Cinnamon
Canola, safflower, or grapeseed oil
Applesauce
TOOLS and EQUIPMENT:
Colander
Fork, Potato Masher or Food Processor or Blender
Cutting Board
Knife
Measuring Cups and Spoons
Mixing Bowl
YIELD: 5- 6 Sample Servings
INGREDIENTS
2 -15.5 oz. cans Chickpeas, drained
½ cup finely diced Celery
¼ cup finely diced Spanish Onion
¼ cup finely diced Red Pepper
3 Tbsp. chopped Flat Leaf Parsley
¼ cup Mayonnaise
2 Tbsp. Fresh Lemon Juice
¼ tsp. celery seed
Salt and Pepper to taste
TOOLS AND EQUIPMENT:
Measuring Cups and Spoons
Mixing Bowl
Baking Sheet
Oven
YIELD: 4 - 6 servings
INGREDIENTS
6 - 8 large Kale Leaves, stems removed
1 tbsp Olive Oil or Coconut Oil
1/4 tsp Garlic Powder
1/4 tsp Chili Powder
TOOLS and EQUIPMENT:
Cutting Board
Knife
Mixing Bowls
Whisk
Vegetable Peeler
YIELD: 5 servings
INGREDIENTS
1 lb Mushrooms, cleans, trimmed, and thinly sliced
½ cup Flat Leaf Parsley, chopped
½ small Red Onion, diced
2 stalks Celery, diced
½ cup Parmesan or Pecorino Romano, shaved
¼ cup Lemon Juice, fresh squeezed
3 tbsp. Extra Virgin Olive Oil
Salt and pepper to taste
TOOLS AND EQUIPMENT:
Measuring Cups and Spoons
Large Pot
Pasta Drainer
Food Processor or Blender
Baking Pan
Pan Cooking Spray
Stove and Oven
YIELD: 4 - 6 servings
INGREDIENTS
½ lb. Macaroni (Barilla Plus)
1 ½ cups Milk or non-dairy alternative (soy, almond, rice, coconut, hemp, etc)
1 cup Cauliflower Purée* (see below)
½ tsp. Kosher Salt
1 Egg
2 cups shredded, Extra Sharp Cheddar Cheese or non-dairy alternative (daiya cheddar is a great option!)
TOOLS and EQUIPMENT:
Cutting Board
Knife
Measuring Cups
Measuring Spoons
Food Processor or Blender
YIELD: 5 servings
INGREDIENTS
1 cup frozen Edamame, shelled and thawed
1 small Hass Avocado, peeled
½ red onion, diced
1 clove Garlic, minced
1 Lime, juiced
1 Plum Tomato, diced
2 tbsp. Water
2 tbsp. Cilantro, chopped
1 tsp. ground Cumin
Salt and pepper to taste
My family gave this dish a thumbs up--the Mediterranean flavors of capers, oregano, garlic and olives shine through, and best of all it's a cinch! To top it off, polenta is a whole grain, which will help you meet those hard-to-get whole grain servings. And the tomatoes bring up the antioxidant power in this plant-based meal. If you include dairy, you can sprinkle grated parmesan cheese over it for extra flavor appeal. -Sharon Palmer
Ingredients:
1 cup polenta, dry
4 cups water
1/4 teaspoon salt
2 teaspoons extra virgin olive oil
1 small onion, diced
1 small yellow bell pepper, diced
1 cup mushrooms, sliced
2 small cloves garlic, minced
2 Tablespoons capers, drained
1/4 cup Mediterranean olives, whole
1 1/2 teaspoons oregano, dried
Black pepper, as desired
1 14.5 oz can diced tomatoes, with juice
TOOLS and EQUIPMENT:
Measuring spoons
Cutting Board
Knife
Large Bowl
2 Large Baking Sheets
Cooling Rack
Oven
YIELD: 24 Crisps
INGREDIENTS
12 large kale leaves
1 tbsp olive oil
3 Tbsp sugar
2 ½ tsp of cinnamon
TOOLS and EQUIPMENT
Measuring Cups and Spoons
Mixing Bowls
Mixing Spoon
Food Processor or Blender
Sauté Pan
Stovetop or burner
Yield: 4-5 patties
INGREDIENTS
1 Can 15-ounce Kidney Beans
1 cup Carrots, shredded
1 medium raw Sweet Potato, grated
1 cup whole oats
2 Tbsp. Olive oil
1 egg, raw (or "flax egg" 1 Tbsp ground flax soaked overnight in 3 Tbsp water)
1/4 tsp turmeric
1/4 tsp cumin
Salt and Pepper to taste
TOOLS and EQUIPMENT:
Vegetable Peeler
Knife
Cutting Board
Mixing Bowls
Measuring Cups and Spoons
Whisk
Yield: 5 - 6 Servings
INGREDIENTS:
1 medium Zucchini, diced into 1/4-inch pieces
1/2 cup Pineapple, diced into 1/4-inch pieces
1-15 oz can of Black Beans
1 tbsp. chopped Cilantro (optional)
3 tbsp. Olive Oil
2 tbsp. Pineapple Juice
1 tbsp. Lime Juice
1/4 tsp. ground Cumin
1/4 tsp. Garlic Powder
Salt & Pepper to taste
Cutting Board
Measuring Cup and Spoons
Knife
Blender
Ice
YIELD: 4 - 5 Servings
½ cup Fresh Basil Leaves
3 lbs Watermelon, seedless
1 tbs Honey or Agave Nectar (optional)
TOOLS and EQUIPMENT:
Vegetable Peeler
Knife
Cutting Board
Mixing Bowls
Measuring Cups and Spoons
Whisk
YIELD: 4 - 5 Servings
INGREDIENTS
Salad Ingredients:
3 Cucumbers, peel, cut in half lengthwise, remove seeds, and cut into ¼”-inch half moons
1 cup of thinly-sliced Radishes
4 Tbsp. chopped Mint
Dressing:
1 Tbsp. Dijon Mustard
1 Tbsp. Honey or Agave Nectar
2 Tbsp. White Wine Vinegar
4 Tbsp. Canola or Olive Oil
A pinch of Salt
TOOLS and EQUIPMENT:
Stove Top Burner
Measuring Cups and Spoons
Wok
Spatula
Cutting Board
Knife
YIELD: 4 Servings
INGREDIENTS
1 lb fresh snap peas, snip the ends, wash and dry
½ cup julienned carrot
1 tbsp canola, safflower, or grapeseed oil
2 tsp fresh minced ginger
1 garlic clove, minced
1½ tbsp teriyaki sauce
TOOLS and EQUIPMENT:
Colander
Pot
Stove
Knife
Cutting Board
Measuring Cup and Spoons
Food Processor or Blender
Cooking Spoon
YIELD: 6 Servings
INGREDIENTS
2 - 15.5 oz. cans Black Beans, drained
1 Tbsp. Canola, safflower, or grapeseed oil
1 cup finely diced Onion
1 clove Garlic, minced
2 tsp. Chili Powder
1 tsp. ground Cumin
1 tsp. Smoked Paprika
3 cups Vegetable Stock
Salt to taste
1 Tbsp. chopped Cilantro (optional)
Veggiecation
P.O. Box 5121
Ridgewood, NJ 07451-5121
P: (201) 638-0337
F: (201) 458-0886
Email - Click Here