2 cans pinto beans (or ~4 cups cooked)
~1/2 cup salsa
1 teaspoon each:
garlic powder
onion powder
cumin
salt
enough water or bean cooking liquid to aid in processing (we like ours on the loose side with plenty of liquid)
Combine all in food processor and process until smooth. Serve on tortillas, over rice, in burritos, however you like!
Serves 5
Showing posts with label Lunch. Show all posts
Showing posts with label Lunch. Show all posts
Chickpea salad
1–2 stalks celery, diced fine
2–4 green onions, diced fine (optional)
1 can chickpeas, drained and rinsed
1/4 cup vegan mayonnaise
2 teaspoons yellow mustard
1–2 tablespoons dill pickle relish
black pepper
Dice celery and onions as fine as possible. Mash up chickpeas with mayo and mustard (leave some texture; don't mash completely). Fold in pickle relish, celery and onions. Add black pepper to taste.
Serves 3–4
Total time: 5 minutes
2–4 green onions, diced fine (optional)
1 can chickpeas, drained and rinsed
1/4 cup vegan mayonnaise
2 teaspoons yellow mustard
1–2 tablespoons dill pickle relish
black pepper
Dice celery and onions as fine as possible. Mash up chickpeas with mayo and mustard (leave some texture; don't mash completely). Fold in pickle relish, celery and onions. Add black pepper to taste.
Serves 3–4
Total time: 5 minutes
Leek and potato soup
1 bunch leeks, chopped
5 potatoes, chopped
4 cups vegetable broth
1–2 tablespoons miso (optional)
1 cup plant milk
salt and pepper to taste
Sauté leeks in a little water in large pot. Add potatoes, vegetable broth, and miso. Simmer until potatoes are well cooked. Remove from heat. Purée with a stick blender and add milk and salt and pepper.
Serves 4–6
Total time: 40 minutes
Original recipe source
Pasta salad
12 oz. rainbow rotini
3 tomatoes, chopped
2 peppers, chopped
1 bunch green onions, chopped
a few handfuls of fresh spinach, chopped (optional)
1 cup fat-free Italian dressing
Cook pasta; drain and cool. Add chopped veggies and dressing; toss.
Serves 6
Total time: 30 minutes
3 tomatoes, chopped
2 peppers, chopped
1 bunch green onions, chopped
a few handfuls of fresh spinach, chopped (optional)
1 cup fat-free Italian dressing
Cook pasta; drain and cool. Add chopped veggies and dressing; toss.
Serves 6
Total time: 30 minutes
Beefaroni
12 ounces small pasta
1/4 cup vegetable broth or water
2 tablespoons garlic
1/4 cup flour
2 cups plant milk
1 8-ounce can tomato sauce
1/4 cup nutritional yeast
2 tablespoons mushroom powder
2 tablespoons dried peppers (optional)
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon basil
1 teaspoon salt, or to taste
1 15-ounce can diced tomatoes
Cook pasta. Meanwhile, sauté garlic in vegetable broth. Whisk in flour, then add milk a little at a time to make a white sauce, whisking constantly. Add tomato sauce. Add remaining ingredients except diced tomatoes; simmer to thicken a little.
Drain pasta and add sauce and canned tomatoes. Let simmer a few minutes on warm burner. Mixture will be a bit soupy. Serve in bowls.
Serves 4–5
Total time: 30 minutes
Original recipe source
1/4 cup vegetable broth or water
2 tablespoons garlic
1/4 cup flour
2 cups plant milk
1 8-ounce can tomato sauce
1/4 cup nutritional yeast
2 tablespoons mushroom powder
2 tablespoons dried peppers (optional)
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon basil
1 teaspoon salt, or to taste
1 15-ounce can diced tomatoes
Cook pasta. Meanwhile, sauté garlic in vegetable broth. Whisk in flour, then add milk a little at a time to make a white sauce, whisking constantly. Add tomato sauce. Add remaining ingredients except diced tomatoes; simmer to thicken a little.
Drain pasta and add sauce and canned tomatoes. Let simmer a few minutes on warm burner. Mixture will be a bit soupy. Serve in bowls.
Serves 4–5
Total time: 30 minutes
Original recipe source
Sunday night pasta
1 pound pasta
4 14-ounce cans petite diced tomatoes
1 1/2 tablespoons minced garlic (from a jar; use less if using fresh)
3/4 teaspoon red pepper flakes
1/2 teaspoon salt
Cook pasta. Meanwhile, simmer tomatoes with remaining ingredients. Drain pasta and return to pot; add tomato sauce. Return pot to warm burner for a few minutes, stirring frequently.
Serves 4–5
Total time: 25 minutes
4 14-ounce cans petite diced tomatoes
1 1/2 tablespoons minced garlic (from a jar; use less if using fresh)
3/4 teaspoon red pepper flakes
1/2 teaspoon salt
Cook pasta. Meanwhile, simmer tomatoes with remaining ingredients. Drain pasta and return to pot; add tomato sauce. Return pot to warm burner for a few minutes, stirring frequently.
Serves 4–5
Total time: 25 minutes
Sesame noodles
1 pound pasta
1/3 cup sugar
1/3 cup soy sauce
1/3 cup white or rice vinegar
1 tablespoon sesame oil
1/2 teaspoon garlic powder
1/2 teaspoon ginger
1/2 teaspoon chili garlic sauce
green onions
sesame seed
Cook pasta.
Combine remaining ingredients except garnishes in 2-cup glass measuring cup or small bowl. Microwave about 2 minutes, or until sugar dissolves.
Toss noodles with sauce; return to warm burner until most of the sauce is absorbed. Add onions and sesame seed to garnish.
Serves 6
Total time: 30 minutes
Original recipe source
1/3 cup sugar
1/3 cup soy sauce
1/3 cup white or rice vinegar
1 tablespoon sesame oil
1/2 teaspoon garlic powder
1/2 teaspoon ginger
1/2 teaspoon chili garlic sauce
green onions
sesame seed
Cook pasta.
Combine remaining ingredients except garnishes in 2-cup glass measuring cup or small bowl. Microwave about 2 minutes, or until sugar dissolves.
Toss noodles with sauce; return to warm burner until most of the sauce is absorbed. Add onions and sesame seed to garnish.
Serves 6
Total time: 30 minutes
Original recipe source
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