Black Bean Extravaganza

Ingredients

2 cans no-salt-added black beans, rinsed and drained 
1 to 1 1/2 cups water or reduced-sodium vegetable broth 
1 tablespoon liquid aminos 
1 teaspoon salt-free chili powder 
2 to 3 tomatoes, chopped 
1 bunch green onions, chopped 
1 can water chestnuts, drained (We didn't use water chesnuts...not a fan!)
1 cup corn, fresh, frozen, or canned 
2 bell peppers, any color, seeded and chopped (We used red...)
1 bunch cilantro, rinsed and chopped 
1 avocado, peeled and sliced 
3 cups cooked brown rice 
Salsa or tamari to taste 

Instructions:

Heat the beans with water or broth, liquid aminos and chili powder. Place the chopped vegetables and cilantro in individual bowls. To serve, place several big spoonfuls of brown rice onto large plates and ladle beans on top. Add generous handfuls of chopped vegetables, cilantro, and avocado on top of the beans. Add salsa or tamari to taste.

Engine 2 Recipe Video

This has probably been one of the most helpful books in our switch to a plant based diet.  This video is a good "intro" to some of the amazing foods that can be prepared!  It was also inspiring to watch as I meal plan for the week!

No Oil: Not Even Olive Oil!

Recipe: Plant Strong Potatoes

I used:
2 large baking potatoes

1 chopped yellow squash
1/2 c chopped broccoli florets
1/2 diced onion
1/2 diced red bellpepper
8-10 large baby bella mushrooms, chopped
1/2-3/4 cup veggie broth
2T white wine
Seasonings:  I used Mrs. Dash, garlic powder, Tony's, tsp of Roux mix to thicken it...

Sauté veggies until they start to soften.  Add seasonings, stir.  Add veggie broth to saturate vegetables, and make the whole pot "liquidy".  Add wine and simmer for 15-20 minutes.

Bake potatoes in 350*oven for an hour, wrapped in aluminum foil.  Slice potatoes, and stuff with veggie mix.  These were so filling!  I added salt at the end, so it wouldn't be too salty. I also sprinkled mine with about a tablespoon of nutritional yeast and mixed it up.  Will make these again soon :)

Recipe: Fluffy Pancakes

McDougall's Starch Solution:  "Fluffy Pancakes"

Ingredients:

1.5 C whole wheat pastry flour
2 tsp baking powder
Dash of Salt
1 T Ener-G Egg Replacer
1 C mashed ripe bananas (2-3 bananas)
1 C soy milk or rice milk
1/2 C sparkling water (I omitted this)
1 T Sunsweet Lighter Bake (I used 1/4 c applesauce here)
1 T fresh lemon juice

Mix together the whole wheat flours, baking powder, and salt in a medium bowl.  In another bowl, whisk the Egg Replacer with 1/4 c warm water until frothy.  Add the bananas, mixing well.  Add the milk, sparkling water, Lighter Bake, and lemon juice until well mixed.  Stir the banana mixture into the dry ingredients just until combined.

Heat a nonstick griddle over medium heat.  When it is hot, ladle pancakes onto the griddle. When bubbles form on the surface, use a spatula to flip them over.  Cook until lightly browned.  Repeat with remaining batter.  Serve immediately.

Plant Strong Pitas

Ingredients:
-3 Ezekiel brand pitas
-Cannellini bean spread (process 1 can of NSA beans, garlic powder, celtic sea salt, lemon          juice, sprinkle of cayenne pepper, and a few splashes of veggie broth to thin!)
-Sauteed red bellpepper/onion/mushroom
-Chopped baby spinach, green onions, and cilantro

Preheat oven to 375*.  Lightly toast pita bread and remove from oven.  Keep oven on! Spread hummus, or any other homemade bean spread over pitas.  Be generous!

Top with cooked veggies, and place pitas back in oven to heat the beans/veggies.  When warmed, top with greens!  Fold pita over and enjoy :)  This would also be great with guacamole and freshly chopped tomato!

Tis the Season for...Grapefruit!!!

It went great on my "big bowl" this morning!