Makes 6-8 servings, and can be frozen and reheated.
1 cup minced white onion (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup fresh green beans, chopped into 1/2″ pieces
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can small white beans or great northern beans, drained
2 medium tomatoes, diced
1/2 cup carrot, minced or shredded
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 Tbsp minced fresh basil
1/4 teaspoon dried thyme
3 cups hot water
1/2 cup red wine (optional)
1/4 tsp red pepper flakes (optional)
4 cups fresh baby spinach
2 cups small shell pasta (use brown rice or other GF pasta to make this gluten free)
Saute onion, celery, garlic, green beans, and zucchini over medium heat for 5 minutes or until onions begin to turn translucent.
Add vegetable broth to pot, plus tomatoes, beans, carrot, hot water, wine, and herbs and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
Recipe from cleangreensimple.com
1 can chickpeas in water (also called garbanzo beans) or 1 1/2 cups precooked + 1/2 cup water
1/2 onion, diced
3 cloves garlic, diced
3 tbsp olive oil
juice from one lemon, (approx 2 tbsp )
1/2 tsp curry powder
1/2 tsp coriander powder
1/2 tsp cumin
1/2 tsp garam masala
1 large bunch of spinach or two handfuls, rinsed
In a large skillet or frying pan, sautee onions and garlic in olive oil until soft, about 3-5 minutes.
Add chickpeas straight from the can, including all the water. Add spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are cooked and soft.
Reduce heat, add spinach and cover. Allow spinach to wilt for 2-4 minutes. Serve immediately and enjoy your chana masala!
1 lb lentils, washed
10 cups water
2 lg onions, chopped (2 cups)
2 ribs celery, chopped (1 cup)
2 lg cloves garlic, crushed
1 Tb salt, or to taste
1/2 ts pepper or to taste
2 bouillion cube or approx equivalent
1 package (10 oz) chopped, frozen spinach, thawed
juice of 1/2 lemon (about 1 Tb) or to taste
In large pot, bring to boil lentils, water, onion, celery, garlic, salt, pepper and bouillion. Cover and simmer for 2 hours or until lentils are tender, stirring occasionally. Add spinach and more s and p, if necessary or desired. Cover and simmer until lentils are very soft, about 1 hour. Stir occasionally. Stir in lemon juice. Likely to need more water.
By the Andron Family
1 cup quinoa
2 cups water or vegetable broth
1 large or two medium tomatoes, chopped small
1 cucumber, chopped (optional)
4 scallions, chopped
2 cloves garlic, minced
2 tbsp chopped fresh mint
1/2 cup chopped fresh parsley
1/4 cup olive oil
1/4 cup lemon juice
1/2 tsp salt, or to taste
In a medium pot, cover quinoa in water or vegetable broth and bring to a boil. Reduce heat to a slow simmer, cover, and allow to cook about 15 minutes, or until quinoa is cooked and most of the liquid has been absorbed.
In a large bowl, combine tomatoes, cucumbers, scallions, garlic, fresh mint and fresh parsley. Add cooked quinoa, olive oil,lemon juice and salt, tossing gently to combine well. Season with salt, to taste.
Chill for at least one hour before serving, preferably overnight, to allow flavors to mingle.
Combine in a food processor:
2 cans of chick peas
2 or 3 shakes of Tabasco sauce
a few dashes of garlic powder
a few dashes ground cumin
juice of 1/2 lemon
a few drops of sesame oil
a little bit of the water from the can of chick peas
olive oil (a little if you like it chunky, more if you like it smooth)
salt and pepper to taste
Recipe by Elie Lehmann
1 1/2 cups quinoa
3 cups water
1 bunch green onions, chopped
3/4 cup chopped celery
1/2 cup raisins or craisins
1 pinch cayenne pepper or a few drops of tabasco
1 tablespoon vegetable oil
1 tablespoon red vinegar
2 tablespoons lemon juice
2 tablespoons sesame oil
1/3 cup chopped fresh cilantro
3/4 cup chopped pecans
1. Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Once done, scrape into a large bowl, and allow to cool for 20 minutes. Stir in the green onions, celery, raisins, and mix. In a separate bowl, combine the spices and dressing ingredients.
If you have time, toast the chopped pecans in a saucepan or in the oven before adding to the salad.
Allow to stand at room temperature for 1 hour to allow the flavors to blend. Stir in the cilantro and pecans before serving.
Adapted from http://www.allrecipes.com
4-6 cloves of crushed garlic
1 chili pepper diced
1 green pepper diced
2 red peppers diced
1 can of crushed tomatoes
salt, pepper, chili powder, cumin, any other spices you love
In a large skillet, heat olive oil, and add onions and garlic until they give off a strong scent. Add chili pepper, and green and red peppers, and cook on medium heat until they are all soft. Add the crushed tomatoes, the juice from the can, and your favorite spices, and cook until the mixture blends well. Using a spoon, carve 4 “holes” in the mixture, and then drop one egg into each “hole.” Cover the skillet and simmer for about 10 minutes. The dish is done when the eggs look completely cooked. Enjoy!