Tag Archives: vegetarian

Spicy Black Beans

Black beans are by far my favorite bean even though I swear the only beans I ate as a kid were baked beans and the occasional kidney bean in chili. When I was a vegetarian, I experimented with all kinds of beans and found myself using black beans in place of meat in plenty of recipes. The great thing about black beans is that they are low in fat and full of fiber so a little bit of them will go a long way in keeping you fuller longer.

I’ve been on a pretty strict diet for the past month and black beans, which are considered a good carbohydrate, make for a great snack when you are watching your weight. Even thought I love black beans, I don’t really like the idea of just eating them by the spoonful. So, I found this recipe for Spicy Black Beans, an easy black bean salad/side dish with simple flavors like jalapeño, red pepper, cilantro and lime. Don’t let the “spicy” in the title scare you – the jalapeño is mild without giving it too much of a kick. For another flavor burst or extra heat, consider adding in spices like cumin or cayenne pepper with the black beans. This dish can be eaten warm, room temperature, or cold and makes for a nice side to any meat entree or as a light meal in itself.

The ingredients:

Heat the canola oil in a large pan over medium-high heat. Add the red pepper and jalapeño and cook for 4 minutes until softened.

Add in the lime juice, salt and black beans and cook for 3 minutes until the beans are warmed through.

Top with fresh cilantro before serving.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light Magazine

Tuscan White Bean Soup with Kale

I’ve said it before and I’ll say it again: Soups are great for healthy eating! When I’m trying to eat better, I love making them because as soon as the soup is prepared, I portion out the sizes into individual containers to make it easy to grab for lunch (and to not overeat!). This Tuscan White Bean Soup with Kale is rich in fiber but low in calories and fat. Not to mention it’s vegetarian! Creamy, sweet Great Northern Beans are simmered with onion, garlic, rosemary and thyme in vegetable broth (any kind of broth will work here) and then carrots and kale are added until soft. Red pepper flakes and white wine vinegar are tossed in at the end where both lend a real flavor boost. The original recipe calls for escarole but since I started eating kale a few months ago, I always try to use it wherever I can. Any leafy green – spinach, collard greens, or swiss chard – will work, so use whatever you like. The only thing I left out is the addition of the parmesan rind and although I’m sure it adds a ton of flavor, I didn’t see the need for the extra calories so I just used a little parmesan cheese on top before serving. I loved this soup more than I ever expected to and cannot rave about it enough. I will make this again, no question!

The ingredients:

Heat the oil in a large pan and add the onion. Cook until soft and then add in the garlic. Sauté for 30 seconds.

Add in the vegetable broth, water, rosemary and thyme. Bring to a boil and reduce heat, simmering for 10 minutes.

Add in chopped carrots and kale and cover for 15 minutes.

Stir in red pepper, salt, black pepper, and vinegar. Remove the parmesan rind (if using). Serve with shaved parmesan cheese.

Additions: None

Omissions:

Parmesan rind

Substitutions:

Kale for escarole

Overall Rating: Love It

Source: Cooking Light Magazine

Oven-Roasted Green Beans

I’ve become a big fan of fresh green beans. I remember eating canned green beans a lot as a kid and now I won’t even touch them. Fresh green beans are so much better and now that most grocery stores carry steam-in-bag green beans, they can be made in no time. I never thought about roasting green beans until I came across this recipe for Oven-Roasted Green Beans. Fresh green beans are tossed with olive oil, sea salt, and black pepper and roasted in the oven for 8 minutes. The green beans come out so crisp and flavorful that they will complement any meal. These don’t take much longer to make than microwaved green beans and they are so much better!