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This article from One5C is both a way to stop food waste AND a recipe!
This magic formula saves your soon-to-be-tossed greens
Turn limp herbs and forgotten greens into a versatile, flavorful pesto
ByMatt Berical September 8, 2025
I realize that I'm getting this article to you a little late on July 4th weekend, but tomorrow is Sunday, and we do have the rest of the summer for cookouts. There are some good sounding recipes and other tips we can use here, too! Enjoy the summer, it goes by too fast!
How to throw a sustainable barbecue that doesn’t suck
12 tips for hosting a great party that’s gentler on the planet
By Matt Berical July 3, 2025
https://one5c.com/sustainable-barbecue-tips-137207245/
https://one5c.com/black-bean-smash-burgers-recipe-137206149/
This is such a great recipe, and I have made it so often, that I was surprised that I hadn't posted it earlier! I found this in an old issue of Relish.
Sweet Potato and Black Bean Salad
4 medium sweet potatoes
1 medium red onion
4 tablespoons olive oil
2 medium jalapenos, seeded and roughly chopped
1 garlic clove
Juice of 2 medium limes
1 (15 oz.) can black beans, rinsed and drained
1 medium red bell pepper, finely chopped
1 teaspoon salt (or less)
Freshly ground black pepper
1/3 cup chopped cilantro
Preheat oven to 400 F
Place sweet potatoes, onions and 2 tablespoons of the oil on a baking sheet, toss well. Bake turning occasionally until edges brown, 30 to 40 minutes.
Place jalapenos, garlic, lime juice and 2 tablespoons of olive oil in a blender or food processor and process until blended.
Place warm sweet potatoes and onions, beans and bell pepper in a large bowl. Add dressing, salt and pepper. Toss well. Top with cilantro. Serve at room temperature or chilled. Serves 6.
Last year I asked my husband to bring some of the mint home that they were pulling out of the Community Garden. They were removing it because it is invasive and will take over! So he planted some in a pot for me, and now I have it handy for all kinds of recipes, like this one! It's great for Mojitos, too! I made this for our Memorial Day Lunch today.
Spicy Peach & Avocado Salad
Makes 8 servings Working time: 15 minutes Total time: 30 minutes
3 tablespoons fresh lemon juice
3 tablespoons olive oil
2 teaspoons pure honey
1 shallot, finely chopped
1 Fresno chile (or jalapeno) thinly sliced
Kosher salt and freshly ground black pepper
3 ripe but firm peaches, cut into wedges
2 avocados, pitted and cut into wedges
1/3 cup fresh mint, torn if large
1/4 cup roasted pistachios, chopped (optional)
Whisk together lemon juice, oil, honey, shallot and chile in a bowl. Season with salt and pepper. Add peaches and toss to coat. Let sit at least 15 minutes and up to 1 hour.
Just before serving, add avocado and mint and toss to combine. Season with salt and pepper. Top with pistachios and garnish with more mint if desired.
I made this great plant based recipe from Forks Over Knives tonight. It's a little work, but delicious, and company worthy!
Whole Braised Cauliflower with Mixed-Grain Pilaf
Beans Bourguignon
Beans Bourguignon
My mother was known for her smile, her laugh, her incredible sewing skill, and being a thorough dental hygienist, but not so much for her cooking. She made a few things very well, though, and one of them was Beef Burgundy or Bourguignon. She always enjoyed making it and testing the wine in the process. Here is a recipe for "Beans Bourguignon" I found and have made several times. Mom served hers with egg noodles, but small pasta or rice would work, too. Just don't try it with fettucine- unless you want to struggle to eat it!
Super-easy slow-cooker
three-bean chili
Have you been thinking about trying more vegetarian or vegan meals? Or about trying to lose a few lbs? How about an easy, plant-based, chili recipe that you can make in your crock pot? Did I mention that it's from Weight Watchers and it's delicious? I tried this tonight, and will definitely make it again! It fills the whole cooker, so I used the whole package of chili seasoning mix (that's right, you don't even have to measure any spices!)
I tasted it a few times while it was cooking, and decided it needed a little extra heat, so I added half a jalapeno pepper. You could also add chili powder, or hot sauce, if you prefer more heat. I served it with avocado, tortilla chips, sour cream and shredded cheese on the side, but it didn't need anything. https://www.weightwatchers.com/us/recipe/super-easy-slow-cooker-three-bean-chili/5626a63b2084d63a3401c10f
It's been a while since I posted a new recipe, so here is one I tried recently from Forks Over Knives. It is for Taquitos that you can make in an Air Fryer, and they're delicious! While you're on their website, check out more of their recipes!
Air-Fryer Taquitos with Cauliflower and Black Beans
Mole de Olla - Mexican Kettle Stew- Serves 4
from Sundays at Moosewood Restaurant
This dish gets it's distinctive flavor from cinnamon and ground cloves. I had some leftover sour cream and onion dip that I served it with, and I crumbled some tortilla chips in it , too. It can easily be a Vegan recipe by just leaving out the cheese or sour cream. Enjoy!
1 cup chopped onions
1 large garlic clove
1-2 tablespoons minced chiles
3 tablespoons vegetable or olive oil
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
4 small potatoes, cut into chunks (about 2 cups)
3 cups undrained canned tomatoes, chopped (28 oz. can)
2 cups cut green beans
1 small zucchini, sliced (about 2 cups)
2 cups cut corn (frozen or fresh)
1-2 tablespoons chopped fresh cilantro (optional)
salt to taste
grated cheddar cheese or sour cream
In a stewpot or large saucepan, saute the onions, garlic, and chiles in the oil for about 5 minutes. Include the seeds from the chiles if you like a hotter stew. Add the cinnamon, cloves, and the potatoes and cook, covered, for another 5 minutes more. Stir in the tomatoes and the green beans, cover, and cook 5 minutes more. Add the zucchini and corn. Simmer, covered, on low heat until all the vegetables are tender. If the stew seems too dry, add tomato juice or water. Add cilantro, if desired, and salt to taste. Serve topped with plenty of grated cheese or sour cream.
If you like beets, and can find them on sale like I did, this is a great summer recipe.
7/18/2024
Are you desperate for new zucchini recipes yet? Our local paper posted some that I want to try! I'll share them here with you:
Zucchini Recipes
Roasted Cauliflower & Chickpea Tacos
I made this dish recently and it was delicious! It's also flexible- you can serve it with toppings like cheese and sour cream or yogurt for a vegetarian meal, or not and make it vegan! I topped my tacos with lettuce, sliced radishes, salsa and yogurt, my husband topped his with lettuce, salsa, sliced jalapenos and cheese.
Farmers' Market Tomato, Eggplant and Zucchini Casserole
Here's another awesome recipe from WW (Weight Watchers). I made this recipe last night, and have made it a few times before, because it's really good! I usually make when all these veggies are in season, but my local store just happened to have them on sale, so....
It's vegetarian, but if you leave out the parmesan cheese, or use vegan cheese, it could be vegan.
I hadn't thought of trying to roast peppers in my air fryer, but now I might! Thanks Forks over Knives!
How about some plant based recipes for Independence Day Weekend?
Forks Over Knives has a great website with lots of great recipes and information! Check them out!
Marvelous Mushrooms!!
I just found some delicious sounding recipes using mushrooms in my local online newspaper! I haven't tried any of them yet, but I just might the next time my store has a sale. Most of them include cheese or eggs, so they are vegetarian, not vegan, but could easily be made vegan with substitutes, like vegan cheese, etc.
https://evanstonroundtable.com/2024/04/03/theres-a-fungus-among-us-recipes-for-mushroom-lovers/?
The recipe I just posted yesterday reminded me that I just made something with chickpeas a few days ago. How about a dish that is quick, easy and really delicious?
It's from Prevent and Reverse Heart Disease by Caldwell B. Esselstyn, Jr. MD. It says it makes 3-4 servings, but my husband and I ate it all!
Curried Chickpeas with Chutney
Ingredients:
1 15 ounce can chickpeas, drained and rinsed (I like Bush's organic!)
3 medium ripe tomatoes, diced (or 2 14.5 ounce cans diced tomatoes-how's that for simple?)
2 teaspoons curry powder, or to taste
1 8 or 9 ounce jar sweet and spicy mango chutney or 1 fresh mango, chopped
2 cups cooked short-grain brown rice, or 1 ¼ cups cooked bulgur
chopped cilantro- lots!
In a saucepan, combine chickpeas, tomatoes, and curry powder. Bring to a simmer over medium heat and cook 3-4 minutes. Cover until ready to use.
Stir chutney or chopped mango into cooked rice or bulgur.
Just before serving, add chopped cilantro to rice mixture. Mound rice or bulgur on each plate and top with the chickpea mixture. Can be served on a bed of arugula or baby spinach
Vegan Chickpea No-Tuna Salad Sandwich
I became a member of the Forks Over Knives website, and I thought this sandwich looked good enough to share with you! I'll let you know if I try it!
https://www.forksoverknives.com/recipes/vegan-burgers-wraps/vegan-no-tuna-salad-sandwich/
40 Vegan Recipes to Make
40 Vegan Recipes to Make
for St. Patrick’s Day
for St. Patrick’s Day
I know it's a little last minute, but in case you are looking for some vegan alternatives for your St. Patrick's Day meals, here's a variety of ideas from Forks Over Knives: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-st-patricks-day-recipes/
Is it too late for a New Year's Resolution? The Lunar New Year is still going on, so maybe we can count that. Anyway, I saw this article about adding more plant based meals to our diets from the League of Women Voters Chicago's Waste Not Want Not blog, and I found it helpful, and maybe you will, too! Good for Lenten meals, too!
A New Year’s Resolution?
Waste Not Want Not Written By Winifred Flint and Julia Utset
I have cooked 12,000 dinners over 40 years. A number of them were meatless—sometimes due to health and sometimes due to budget. So I’m an experienced vegetarian cook, but I can’t use the V word or certain folks in the house would leave home. Today, I use less meat due to environmental reasons: according to the University of Michigan, food accounts for 10-30% of a household’s carbon emissions, and meats are estimated to generate 56% of them.
Here are some basics:
Lentils are your friend. They take 20 minutes to cook and can be used almost anywhere you would use ground beef (except for meatloaf). Lentils don’t have the umami that meat has, so be sure to add plenty of seasoning to your dish!
Tofu can be your friend. You just need to know how to work with it—simply cutting it up and throwing it into the pot rarely yields a pleasant result for American palates. You need to use firm tofu, squeeze as much moisture as you can out of it—press down with a dutch oven for example—and then you cut it into cubes. Now bread it with what you have on hand, or just use corn starch and sauté it—this will yield a slightly crunchy feel to the tofu, which works in American recipes.
Pan scrapings from cooking meat are flavor gold! The flavor essence of any meat is in the fat—for example, the “lamb-iest” lamb flavor is in the fat around the lamb chop. Same goes for chicken. So say one day I am browning chicken for a meal, I make sure to keep all the pan scrapings for the next day’s “meatless” meal—probably soup. I might sauté some onions and garlic in the drippings, add what is in the vegetable drawer and some beans, and voilà—another dinner is on the table!
Typically, I stay away from expensive or unusual ingredients, but one I want to recommend is kombu: a sea vegetable. (It used to be seaweed but then it got better PR—the one that helped make kale a star—but that’s another story.) When starting with dry beans, it can be touch-and-go to make them get soft even after several hours of cooking. But adding kombu to the pot guarantees soft beans in a reasonable amount of time and it doesn’t affect the taste of the beans!
Let us know your tips in getting a vegetarian meal onto the table at environment@lwvchicago.org.
My friend Kathy sent me a link to a hint from a source I hadn't seen before! Zero Waste Chef has all kinds of great recipes, advice and hints for sustainable living! Can't get enough of those! https://zerowastechef.com/
How to Roast Whole Garlic Without Tinfoil
How to Roast Whole Garlic Without Tinfoil
Posted on February 21, 2023by Anne-Marie Bonneau
Have you been thinking about changing to a plant-based diet? I just found a great website, Forks over Knives, and this interesting article was on it: https://www.forksoverknives.com/wellness/7-things-that-happen-when-you-stop-eating-meat/
Here's another article from EWG on that subject:
Resolve to make your 2024 diet more environmentally friendly
Super-easy slow-cooker three-bean chili
Super-easy slow-cooker three-bean chili
Are you ready for a great, simple, recipe? I have been sick with a cold recently, and trying to rest, following doctors orders. So dinners have been simple. I also skipped the weekly trip to the grocery store, so I'm kind of light on supplies. Thanks to Weight Watchers, or WW, as they call themselves now, I found "Super-easy slow-cooker three-bean chili"! It was delicious! I added some avocado and tortilla chips. Oh, it's vegan, too! I made a few changes: I didn't need enough for 10 servings, so I divided it in half, and changed a few of the ingredients to what I had on hand. This is my version with the original amounts:
Total Time: 3:15 minutes Prep:0:15 minutes Cook: 3:00 minutes Serves: 10 people Difficulty: Easy
This chili recipe makes enough to serve ten people. Using almost entirely canned items, you can have a filling, flavorful warm dish. And don't let the total cook time scare you: The majority of that time is for the ingredients to boil down. For a huge chunk of that time, you just have to monitor it. If you don't have 10 people to enjoy this with, you can meal-prep it for the week, or use the leftovers to fill tacos or a burrito.
Ingredients
Onion 1 large, minced
Garlic 1 clove(s), minced
Canned black beans 30oz, rinsed and drained
Canned kidney beans 30oz, rinsed and drained
Canned pinto beans 30oz, rinsed and drained
Canned diced tomatoes 29 oz, with lime and cilantro
Jalapeno Pepper chopped
Canned tomato sauce 15oz
Chili Powder 1 Tbsp, or more to taste
Cumin 1 Tbsp, or more to taste
Frozen corn 14oz, thawed
Fresh lime juice 1Tbsp, or to taste
Cilantro 1⁄2cup(s), fresh, chopped
Instructions
Instructions
Combine onion, garlic, beans, tomatoes, tomato sauce, and seasonings in a slow cooker. Cover and cook on high heat for 2 to 3 hours (or low heat for 4 to 6 hours). Add frozen corn during last hour of cooking. Stir in lime juice and cilantro just before serving.
Serving size: about 1 1/3 cups
Chickpea Stew
Chickpea Stew
It's kind or weird how as soon as you search online for anything online, Facebook's algorithm starts posting similar things to your feed. This is one that I like, though. I decided to try out some of these recipes, and made this Chickpea Stew tonight. It was delicious! It's from: Vegan and Plant Based Recipes: https://www.facebook.com/PlantBaseRecipes
Ingredients:
•1 red onion diced
•4-5 garlic cloves crushed
•1 small red bell pepper/ capsicum diced
•2 potatoes peeled and cubed
•2 cans of chickpeas drain/rinse ( set aside 3 tbsp to blend )
•1 large tomato (or 2 small) chopped
•1 tsp sweet paprika
•Handful of fresh Parsley chopped
•3 cups Vegetable Broth
•1 Bay leaf
Instructions:
First blend the chopped tomato with 3 tbsps of chickpeas and 1 cup of the broth in a blender. In a large pot cook the onion, capsicum, and garlic in olive oil till softened. Next add in the chickpeas, potato, 2 remaining cups stock, the blended tomato/chickpea mixture, sweet paprika, bay leaf, and parsley.
Simmer for 20 mins or until potato is fork tender.
Taste for seasonings like salt and pepper or chilli flakes if you want it to have a spicy kick. I added a squeeze of lemon to mine cause I’m a weirdo and I love lemon on most things.
Meatless Mondays
Here is another great link from Catholic Climate Covenant. Pope Francis is asking everyone to do everything they can to save our earth. reducing waste is one, changing how we eat is another. We can all try to eat less meat and animal products, especially with the help of websites like Meatless Mondays!
After reading Laudate Deum and watching the video I posted yesterday, I know it's time to kick it up a notch. I had a revelation about a week ago to look harder into the vegetarian and vegan lifestyles. So I am doing a deep dive into how all that works and started by reading a cookbook I already own, recommended by my friends Pat and Mark. Prevent and Reverse Heart Disease by Caldwell Esselstyn, Jr., M.D. sounds more like a medical book than a cookbook, but it is both! I have been using it's recipes for many years, but had never read the rest of the book. It really is a breakthrough in healthcare! For any of my friends with heart disease, you must absolutely read this. For anyone who would like to avoid heart disease, you should too. If you care about having an earth to live on, this could help with that, too. In short it takes the vegan diet a step further by restricting oil and nuts. I made 2 of the recipes tonight and they were delicious! Gary and I couldn't stop eating them!
Here is another great recipe from Prevent and Reverse Heart Disease:
Delicious Mushroom Ratatouille! You just throw everything together and roast it!
Mushroom Ratatouille
Makes 6-8 Servings
2 large onion, chopped
3 garlic cloves, chopped, or more if you like garlic (I used 4!)
16 ounces button mushrooms, large ones halved
7 ounces shiitake (or other) mushrooms, thickly sliced
1 eggplant, peeled and chopped into 1 inch pieces
3 tomatoes, chopped
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon pepper
1/2 cup veg. broth or water
parsley chopped
Preheat oven to 375 degrees
Place all ingredients except parsley in a large roasting pan or other pan with sides. Stir and cook for 1 hour. If it cooks longer, it's even better. If it gets a little dry, add a bit more broth or water. Before serving , stir in as much parsley (or cilantro) as you dare.
Hot and Sour Cabbage Salad
1/2 head of Napa cabbage, shredded
1 green onion, thinly sliced
1/4 cup seasoned or plain rice vinegar
1 tablespoon peeled, minced fresh ginger
1 teaspoon sugar (optional)
1/2-3/4 teaspoon red pepper flakes
Place cabbage and green onion in a large bowl.
In a small saucepan, over medium heat, bring vinegar, ginger, sugar (optional), and hot pepper flakes to a boil, stirring until sugar dissolves.
Pour hot dressing over cabbage and toss.
Gingered Soba Noodles
1 8-ounce package whole-grain soba noodles
3 tablespoons rice vinegar
2 tablespoons low-sodium tamari or Bragg Liquid Aminos
2 teaspoons peeled chopped fresh ginger
2 garlic cloves, finely chopped
1/2- 1 jalapeno pepper
2 green onions, chopped
1/4-1/2 cup chopped cilantro
Cook soba noodles according to pckage directions. Rinse and drain well.
Mix noodles with remaining ingredients in a large bowl You might choose to sprinkle a teaspoon of toasted sesame seeds on top. Refrigerate.
Note: the tamari makes it high in sodium, but oh, so good!
Fall River Vegetable Stew
Fall River Vegetable Stew
This is from another vegetarian cookbook and one of my favorite recipes from it. Sundays at the Moosewood Restaurant by The Moosewood Collective is one of a series of cookbooks from the Moosewood Restaurant in Ithaca, NY. We had the pleasure of eating there several years ago, and the food was delicious! This book comes from their tradition of featuring ethnic and regional dishes on Sundays. I have made many great dishes using their recipes; the one below happens to from the New England region of the US, but has Portuguese roots.
Eggplant with Garlic Sauce
I haven't posted any new recipes for a while, but my husband has been bringing home lots of produce, and I have been cooking a lot! He came home with some long, skinny eggplants, sometimes called Chinese or Indian eggplants, so I looked on the internet for recipes for one of my favorites dishes, Eggplant with Garlic Sauce. I found a great website, with a recipe that can be vegan or not, depending on whether you use regular oyster sauce or vegan "oyster" sauce. It even tells you how make your own, which I did! And it came out great! There are also all kinds of hints and a wonderful video of the webhost's father making the dish! I had half of it gone before I thought about taking a picture, but the website has better ones!
https://www.madewithlau.com/recipes/eggplant-with-garlic-sauce
Summer Wheatberry Salad
Summer Wheatberry Salad
Here's a nice cool salad for you to make for those hot days. Those are green beans from our garden behind it!
1 cup uncooked wheatberries (farro)
3/4 cup fresh corn kernels (1 medium ear) or use frozen like I did
3 Tablespoons freh lemon juice
2 Tablespoons extra virgin olive oil
1 teaspoon coarse salt
1 garlic clove minced
1 cup quartered cherry or grape tomatoes
1 cup diced peaches
1/3 cup sliced green onions
3 Tablespoons chopped fresh mint
1/3 cup sliced almonds, toasted
Bring a pot of salted water to a boil. Add wheatberries; cook until tender but still chewy, 15 to 18 minutes (or follow package directions, mine were quick cooking and took less time). Add corn kernels; cook 2 minutes more (follow pkg. directions if using frozen). Drain, rinse under cold water, and drain well again. Transfer to a large bowl.
Combine lemon juice, oil, salt and garlic in a small bowl. Add to wheatberries with tomatoes, peaches, green onions and mint; toss well to combine. Toss in almonds just before serving.
My husband brought home the last of the spinach, at least until the fall crop is ready. We have kale, swiss chard and lettuce now, but I found a great, SIMPLE, and simply delicious recipe to make with spinach that I want to share!
Spinach, Chick Pea and Mushroom Salad
Spinach, Chick Pea and Mushroom Salad
6 Tablespoons of olive oil
2 Tablespoons of lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano or mint
1 can (15 oz. chick peas (I really like Bush's Organic!)
1/4 pound sliced fresh mushrooms
10 oz. spinach
Combine oil, lemon juice, salt, pepper and oregano in the bottom of a glass or wooden salad bowl; add chick peas, top with mushroom slices and spinach. Toss at the table. That's it!
West African Peanut Soup
West African Peanut Soup
1 Tablespoon Olive Oil
1 yellow onion chopped (about 1 cup)
1 medium carrot (about 3/4 cup)
1 to 2 teaspoons minced, peeled fresh ginger
Dash of cayenne pepper
1 sweet potato (about 2 cups)
2 1/2 cups water, divided
1/2 cup tomato juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup creamy peanut butter
5 green onions, chopped
Heat olive oil in a large saucepan. Stir in yellow onions and carrots and cook, stirring often, until onions are soft, about 3 minutes. Add ginger and cayenne; cook 1 minute.
Add sweet potato, 2 cups water, tomato juice, salt and pepper. Bring to a boil; reduce heat and simmer, stirring often, until potatoes are soft, about 15 minutes. Let cool slightly.
Ladle soup into the bowl of a food processor (or use a handheld blender). Add peanut butter. Cover and process until smooth.
Pour back into pan. Heat soup over low heat. Add remaining 1/2 cup water to thin if desired. Ladle into soup bowls and top each serving with green onions. Serves 3.
Peanut Butter Reviews- click here
Build Your Own Bean Salads
Build Your Own Bean Salads
This is more of a formula than a recipe, which is what makes it so great- it's like a hundred recipes! Check out the bean debate and reviews- click here
Vegetarian Stuffed Peppers
Vegetarian Stuffed Peppers
1 tbsp olive oil
1 1/2 cups chopped onions
1/2 cup diced carrot
8 ounces fresh white mushrooms (sliced, about 3 cups)
1 cup steel cut oats or whole kasha
1 tsp salt
1/2 black pepper
2 tbsps chopped fresh dillweed or 2 tsps dried
1 cup crumbled feta cheese
4 sweet peppers, any color (I preferred the orange ones), cut lengthwise in half and seeded
In a large skillet over medium-high heat, heat oil. Add onions and carrot; cook and stir until onion is tender, about 5 minutes. Stir in mushrooms, oats, salt and black pepper. Cook and stir until mushrooms are tender and oats are lightly browned, about 5 minutes. Stir in 1 1/2 cups water and the dill; cover and simmer until water is absorbed, about 10 minutes.
Stir in half of the feta. Spoon mixture into each pepper half, dividing evenly. Arrange peppers in a single layer in a microwaveable, ovenproof dish. Sprinkle with with remaining feta. Preheat oven to350 degrees.
Add 1/2 cup water to the dish. Cover loosely with waxed paper; microwave on high until peppers are tender, about 10 minutes. Let stand 3 minutes.
Check water and add more if evaporated. Remove wax paper and cover tightly with foil. Bake until peppers are tender, about 30 minutes. Serves 4.
Italian Potato Salad
Italian Potato Salad
I'm not sure where I first learned about this, it may have been my friend Jeannette, but it's simple and fast, can be a side dish or add some cannelini beans or hard boiled egg or cheese and have it as a main dish. As is or with beans it's vegan, with the other additions, it's vegetarian. This is one of those old fashioned recipes that doesn't have exact measurements or definite steps. Great for using up what you have or for a potluck or a hot summer day when you don't feel like cooking too much. It can be served warm or cold.
Ingredients: Potatoes (I like Yukon gold), Tomatoes, Green Beans, Onion, Olive Oil, Vinegar, Garlic, Oregano, Salt
Boil potatoes until done, drain. I like to put the oil and vinegar on while they are still warm. Cut green beans in bite size pieces and cook until tender, cool. Slice onions and add along with beans and remaining ingredients. I chopped fresh garlic and toasted in a small nonstick pan before adding the last time I made it, and that added a nice flavor. You can use Italian seasoning, basil or fresh herbs as well.
Here's a link to Canned Tomato Reviews:
Slow-Cooker Chickpea Tikka Masala
Slow-Cooker Chickpea Tikka Masala
How about an easy, quick to put together, slow cooker, vegan dinner that's delicious too? And it's from Weight Watchers!
How about an easy, quick to put together, slow cooker, vegan dinner that's delicious too? And it's from Weight Watchers!
Ingredients:
Ingredients:
Canned chickpeas (garbanzo beans) 32oz, rinsed and drained (2 [16-oz] cans)
Canned diced tomatoes 29oz, fire-roasted (2 [14.5-oz] cans)
Uncooked onion(s) 2cup(s), chopped
Garam masala 1Tbsp
Black pepper 1tsp
Kosher salt 1⁄2 tsp
Canned unsweetened light coconut milk 1cup(s)
Cilantro 3Tbsp, optional
Instructions
Instructions
In 4- to 6-quart slow cooker, combine chickpeas, tomatoes, onion, garam masala, black pepper, and salt. Cover pot and cook on Low for 7 to 8 hours.
Turn off slow cooker and wait for chickpeas and vegetables to stop boiling. Stir in coconut milk. Garnish with cilantro (if using).
Serving size: 1¼ cups
Instructions
Instructions
In a large skillet, heat oil over medium-high heat. Add onion and garlic; sauté 3 minutes. Add cumin, salt, and pepper flakes; cook 1 minute or until fragrant, stirring constantly. Add farro, water, and tomatoes; bring to a boil. Gradually add spinach, stirring until spinach wilts.
Using the back of a spoon, make 4 depressions in farro mixture for eggs. Crack 1 egg into each depression. Cover and cook until eggs are done to your liking, about 5 minutes.
Serving size: 1 egg and 1¼ cups farro mixture
Spicy farro and egg shakshouka
Spicy farro and egg shakshouka
Have you ever tried Shakshouka? It's an Israeli dish made with eggs cooked in a sauce, all in one pot or pan. Usually it's a tomato sauce, but sometimes it's spinach or other greens. What's different about this one is the addition of grains, and you can swap out the farro with another grain, like quinoa, barley or even canned beans! This is a vegetarian recipe rather than vegan, which I have been trying to feature, but I know some people have their own chickens, or buy eggs from people who do. If you buy from a grocery store, try to get cage free or free range, humanely raised.
Ingredients
Olive oil 1 tbsp.
Uncooked onions 1 cup
Garlic 3 cloves, minced
Ground cumin 1 tsp.
Salt 1/2 tsp.
Crushed red pepper flakes 1/4 tsp.
Cooked Farro or other grain 1 1/2 cups
Water 1/2 cup
Canned dice tomatoes, undrained 14.5 oz
Spinach 5 oz., or frozen drained
Eggs, 4 large
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