Vegetable Quesadillas - They also taste good without the meat substitute or you can add your own ingredients. Have fun!
Spaghetti Squash is a great subsitute for pasta. The flesh of the spaghetti comes out in long strands, very much resembling pasta. Try it with spaghetti sauce and you will love it.
Carrot Celery Beet Juice
Black Bean Guacomole
Black Bean Guacamole
Avocados are one of my favorite foods, and this means that of course, guacamole is one of my favorite dishes! Avocado pairs with black beans and traditional guacamole ingredients for a rich and textured black bean avocado dip recipe. Serve with chips, or use to top Mexican burritos, tacos or even for a guacamole veggie burger! Created for BUSH’S ® Beans by Connie Guttersen, R.D., Ph.D., nutrition instructor at The Culinary Institute of America, mom and author of "The Sonoma Diet". This guacamole recipe is naturally gluten-free.
5 avocados, diced
3 scallions, chopped
2 limes, juiced
1/2 cup chopped tomatoes
1 tbsp chopped fresh cilantro
1 15 ounce can black beans, drained and rinsed
salt and pepper to taste
Place avocados, scallions and lime juice into a large bowl. Mash avocados to a coarse puree.
Stir in tomatoes, cilantro and beans.
Season with salt and pepper. Serve immediately with assorted dippers such as toasted whole wheat pita bread triangles or multi-grain tortilla chips.
Easy Black Bean Soup
Easy Bean and Vegetable Soup
Recipe by: Susan Voisin
This delicious soup is a nutritional powerhouse! And, it’s so tasty that I have no trouble getting my 8-year-old to eat her vegetables when they’re prepared this way.
Using frozen vegetable combinations, such as California or Italian blends, makes throwing this recipe together a snap!
5 cups fatfree vegetable broth, (or use water with optional veg. bouillon)
14 1/2 ounces diced tomatoes — Italian style
15 ounces canned kidney beans, drained and rinsed
15 ounces canned cannelini beans, chickpeas, or other white beans, drained and rinsed
2 pounds chopped vegetables (may be frozen)–any combination–try to include carrots, broccoli, green beans, cauliflower, zucchini
1/2 cup diced potatoes or corn kernels (may use frozen, oil-free hash browns)
2-4 cloves garlic, minced
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon marjoram
1/4 teaspoon thyme
freshly ground black pepper
1/2 teaspoon Tabasco, or other hot sauce
4-6 ounces fresh or frozen spinach
Combine all ingredients except spinach in a large sauce pot. Bring to a boil, reduce heat, cover, and simmer for 25 minutes. Add additional broth if necessary. Add spinach and cook for 5 more minutes before serving.
Serves 4-8, depending on your appetite
Red Pepper Soup
Red Pepper Soup with Balsamic Reduction
“The capsaicin in the red pepper flakes helps raise body temperature, which is important for the libido,” says The Stanford Inn by the Sea coproprietor Jeff Stanford. Refrigerate extra soup for up to five days.
1 cup balsamic vinegar
¼ cup agave nectar
3 tbs. olive oil
1 medium red onion, diced (1 ½ cups)
½ medium sweet potato, peeled and diced (1 cup)
1 medium Yukon gold potato, peeled and diced (½ cup)
1 large shallot, diced (½ cup)
1 tsp. ground cumin
¼ tsp. red pepper flakes
1 clove garlic, minced (1 tsp.)
6 cups low-sodium vegetable broth
2 large red bell peppers, diced (3 cups)
1. To make Balsamic Reduction: Bring vinegar and agave nectar to a boil in small saucepan. Reduce heat to medium, and simmer 15 minutes, or until thickened. Cool.
2. To make Soup: Heat oil in large pot over medium heat. Add red onion, sweet potato, Yukon gold potato, and shallot, and cook 5 to 7 minutes. Add cumin, red pepper flakes, and garlic. Sauté 3 to 5 minutes. Add broth and bell peppers; bring to a simmer. Cook 30 minutes, or until bell peppers and potatoes are softened. Blend Soup in batches until smooth. Season with salt and pepper, if desired. Drizzle each serving with Balsamic Reduction.