Broccoli Black Beans – Vegan MoFo

If your child loves beans, they can be a great base for more vegetables. Pinto beans with carrot and onion. Aduki Beans with Squash and Kombu. White beans with greens. These are some of our favorites.

This was not my idea to add broccoli to black beans. It was my friend, Betsy’s. She once told me it was the only way her son would eat broccoli. Continue reading

Green Pea Boats

I know this is a bit out of season for some of you, but I live in the Pacific Northwest. We still have green peas even though it’s August. I was going to wait to post this until next Spring, but couldn’t resist, especially because I know I have some Seattleites who will be reading this.IMG_20130801_151656

Thick round edible pod green peas arrived at my local natural foods store recently. I looked them over and passed them by because I thought they looked kind of old and for sure they were too big and plump to be tender. I was completely wrong. Continue reading

Food Bloggers Against Hunger: White bean and Carrot Patties with Dill

I woke up this morning to a post by Annie at An Unrefined Vegan. She has joined over 200 food bloggers to unite against hunger. We can thank The Giving Table for organizing this effort to increase awareness about the difficulties families face and encourage more people to take action to protect our nation’s food stamp program and other programs that help put food in children’s bellies.

There have been many times when my sisters have been so grateful for the help of food stamps, school lunch programs and the WIC program. There are so many families that can’t put a meal on the table without government support and children who go hungry because they don’t have the support they need. Learn more at Share Our Strength. Continue reading

Lentil and Corn Salad with Ginger Lime Dressing

I will choose a bean or lentil salad over a grain salad any day.

Make extra beans or lentils. Serve half with dinner and make the rest into a salad for the next few days. There are as many different dressings as there are salads. This one is different from the lemon based one I use here and received rave reviews from my meal trade partner and the two-year old I shared it with the next day.

To get ginger juice, grate a knob of unpeeled ginger on a microplane zester or ginger grater. Then, gather the pulp and squeeze to get the juice. I love using this method to add a little ginger right before serving dishes such as kinpira or creamy carrot soup.

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Brown Rice and Pinto Bean Patties

I believe that you can never have enough finger food recipes in your back pocket. Especially those ones that conveniently use up leftovers.

This recipe uses leftover pressure cooked rice and beans, so the texture is soft and the beans and rice are already cohesive. A shortcut to making a patty that holds together without egg. Yay!IMG_20121217_151310

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