Tag Archives: legumes & grains

Super Easy Super Delicious Super Quick Vegetarian Tacos & Taco Salad

On warm summer days tacos piled high with fresh vegetables and packed with well-seasoned kidney beans is a positively satisfying meal for lunch or dinner. This is the easiest recipe to pull together with the most stupendously delicious results.  These tacos are packed with good for you legumes such as kidney beans, chock full of leafy greens, fresh tomatoes, delicious salsa, sour cream, and a dash of shredded cheese.

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These vegetarian tacos are so good that you will have not just one or two, but three or four. However if you are like me, you will find that this dish tastes even better without the taco shell, as a taco salad.  Try it. Here is the recipe. Continue reading Super Easy Super Delicious Super Quick Vegetarian Tacos & Taco Salad

Black Bean Soup

I had this black bean soup for the first time at my friend Rose’s place a while back. I was expecting something thick and heavy when I heard she was making Black Bean Soup, but this soup is surprisingly light and thin and delicious. With some chopped cilantro and a dollop of sour cream, this variation of black bean soup is outstanding.

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Rajma. North Indian Spiced Kidney Beans

Rajma is a North Indian kidney-bean curry that is usually eaten with white rice. Rajma is one of those dishes I make when I’ve run out of fresh veggies or don’t feel like cutting a bunch of veggies. It’s quick and easy yet nutritious and delicious all at the same time. If you are like me and always have a few non-perishable goods on hand like a selection of canned beans and tomato sauce, rajma will become one of those go-to meals to make in an instant.
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Vegetarian Chili

Vegetarian Chili
makes 8 servings

Ingredients:

  • 4 cans kidney beans drained and rinsed
  • 1 8 oz can tomato sauce
  • 1 8 oz can stewed tomatoes
  • 6 garlic cloves crushed
  • 1 large onion chopped (1 1/2 cups onions)
  • 1 cup chopped bell peppers – or 1 large bell pepper
  • 1 cup chopped celery about 1 stalk
  • 1 cup peeled and chopped carrots – 1 carrot
  • 1 bunch cilantro chopped – 4 tbsp
  • 3 tbsp taco seasoning
  • 4 bay leaves if you have
  • 1 tsp Mexican oregano but not needed
  • Salt
  • Oil
  • Avocado for garnish
  • 1 cup Sour cream for garnish
  • 1 cup shredded Cheddar cheese for garnish

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New Year’s Day Black-Eyed Pea Fritters

Growing up in the South in Texas and Louisiana, one of the New Year’s customs I became familiar with is having black-eyed peas on New Year’s Day for good luck in the coming year. There are many dishes that one can add black-eyed peas to from stews to soups, tacos and burritos to salads and appetizers. For my New Years Day black-eyed pea dish I have chosen to make Black Eyed Pea Fritters. Continue reading New Year’s Day Black-Eyed Pea Fritters

Sugar Snap Peas, Leeks & Asparagus Cumin Quinoa Salad

You will be surprised at how much flavor toasted cumin seeds add to this salad. If you find leeks to be on the stronger side with an edgy bite to it,  you can use garlic instead in this hearty and healthy salad. Continue reading Sugar Snap Peas, Leeks & Asparagus Cumin Quinoa Salad