Black Bean Burger Recipe

Black Bean Burger Recipe

Ingredients

• 1 small onion, finely diced
• 7 tbsp olive oil
• 2 tsp minced garlic
• 2 (15.5 oz) cans black beans, drained and rinsed
• 2 tbsp chopped fresh cilantro
• 1 egg, lightly beaten
• 1/2 tsp salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/2 tsp ground cumin
• 1/2; tsp ground coriander
• 2 tsp hot sauce
• 1/2 cup all-purpose flour
• 2 tbsp Creole seasoning

How to Make It
1.) Cook onion with 1 tbsp olive oil in saute pan until lightly caramelized. Add garlic and cook 30 seconds more.

2.) In a bowl, mash beans with back of a fork until smooth. Stir in cooled onion mixture, cilantro, egg, salt, pepper, cumin, coriander, and hot sauce. Mix well.

3.) Shape into patties and dust with flour and seasoning.

4.) Heat remaining oil in a nonstick skillet. Cook patties until golden on both sides.

5.) Optionally, top with tomatoes, sour cream, or guacamole.

Vegetarian Quinoa Chili Recipe

Vegetarian Quinoa Chili Recipe

Ingredients

• 2 cups cooked quinoa 

• 1 Tbsp extra virgin olive oil

• 1 large yellow onion, diced (1 3/4 cup)

• 4 cloves garlic, minced 

• 2 (14.5 oz) cans diced tomatoes

• 1 (15 oz) can tomato sauce

• 1 1/2 - 2 cups water (or chicken broth if not making vegetarian)

• 1 (7 oz) can diced green chiles

• 2 1/2 Tbsp chili powder

• 2 tsp ground cumin

• 2 tsp cocoa powder 

• 1 1/2 tsp paprika

• 1/2 tsp granulated sugar

• 1/2 tsp ground coriander

• 1/2 tsp cayenne pepper, or to taste (optional)

• Salt and freshly ground black pepper, to taste

• 2 (15 oz) cans kidney beans, drained and rinsed (I used one dark red, one light red)

• 1 (15 oz) can black beans, drained and rinsed

• 1 1/2 cups fresh or frozen corn

• 1/2 cup cilantro, chopped

• Juice of 1 lime

• Heat olive oil in a large enameled cast iron pot over medium-high heat. Once oil is hot add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add in diced tomatoes, tomato sauce, cooked quinoa, water (start with 1 1/2 cups then add more later if desired), green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.

• Add in all beans, corn, cilantro and lime and cook until heated through. Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados, saltine crackers or tortilla chips).

Chicken and Cauliflower “Fried Rice” Recipe

Chicken and Cauliflower “Fried Rice” Recipe

Ingredients

• 1 pound ground chicken

• 1 tablespoon Tamari sauce or coconut aminos

• 2 teaspoons dry sherry
1 clove garlic, minced
• 2 heads cauliflower, cut into bite-size pieces

• 1 cup peas
• 2 carrots, cut into small cubes

• 3 tablespoons coconut oil, divided

• 4 tablespoons fermented tamari sauce or coconut aminos

• 3 large eggs

• 4 green onions, chopped

Instructions

Place chicken, Tamari, sherry and garlic in a medium bowl. Stir and let sit at room temperature for 30 minutes.

Place half of the cauliflower in the bowl of a food processor. Pulse for 12-15 one-second pulses until cauliflower is about the size of rice. Place chopped cauliflower in a bowl. Repeat with second batch of cauliflower.

Place peas and carrots in a small saucepan and cover with water. Bring to a simmer and cook until tender, about 8-10 minutes. Drain.

Heat a large skillet over medium heat for 2 minutes. Add 1 tablespoon coconut oil and swirl to coat. Place chicken in skillet and cook, breaking up into small pieces with the back of a wooden spoon, until cooked through, about 5-7 minutes. Remove chicken from the pan. Add remaining 2 tablespoons coconut oil and swirl to coat. Add cauliflower and Tamari to the pan. Stir constantly for about 2 minutes until cauliflower is hot and coated with the Tamari. Make a well in the center of the pan, crack the eggs and pour them into the well. Stir eggs in the middle of the pan until scrambled, then stir into the cauliflower. Add the peas, carrots, green onion and chicken. Stir for about 2 minutes until all ingredients are incorporated and hot. Season to taste with a bit more Tamari or sea salt if needed. Serve immediately.

Vegetable Tacos Recipe

Vegetable Tacos Recipe

• 1 white potato, chopped
• 1 red bell pepper, chopped
• 1/2 yellow onion, diced
• 1 clove garlic, minced
• 1 tablespoon canola or grapeseed oil
• 1 zucchini, chopped
• 1 yellow/summer squash , chopped
• 1/2 cup sweet corn kernels
• 1 cup black beans, drained 
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon dried oregano
• 8 to 10 corn tortillas
• 4 ounces queso fresco, crumbled

1. Heat oil in a large skillet over medium heat. Place potato, onion, red bell pepper, and garlic in the skillet and saute until the potatoes are browned and al dente, about 8 to 10 minutes.
2. Once the potatoes are browned, add squash, zucchini, corn, beans, chili powder, salt, and cumin to the pan. Stir to combine and saute for 5 minutes until the squash and zucchini are tender. While the vegetables are cooking place the tortillas a few at a time on a griddle or skillet and warm until the tortillas are soft and ready to serve.
3. To serve, place two large spoonfuls of the sauteed vegetables on a corn tortilla. Top with a large pinch of queso fresco,

Garden Lasagna Recipe

Garden Lasagna Recipe 

Ingredients For the basil puree: 1 cup packed fresh basil leaves 1/2 cup spinach leaves 2 teaspoons minced garlic 1/2 cup, plus 1 tablespoon extra-virgin olive oil 1/4 cup Parmigiano-Reggiano cheese (or Parmesan), grated Salt and pepper, to taste 32 ounces ricotta cheese (One 2-pound container) 1 large egg For the vegetables: 4 tablespoons (1/2 stick) unsalted butter 1/2 cup shallots, finely chopped 1/4 cup all-purpose flour 3 cups milk 8 ounces cremini mushrooms, sliced 1 8-ounce jar of roasted red bell peppers, drained 1 pound baby spinach 9 ounces of no-boil lasagna noodles 4 and 1/2 cups mozzarella cheese, shredded For garnish: 1/4 cup fresh basil leaves, thinly sliced