Course: Main Dish

Black Bean Jalapeño Chili – Plant Based

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 Black Bean Jalapeño Chili - Plant Based
Fresh cilantro and lime juice give this black bean chili recipe a clean and zesty snap! Serve with fresh chopped onions, bell/hot peppers, tomatoes, cilantro, avocados, and lime wedges for squeezing. Try using this chili as a topper on cornbread for a heartier meal.
Black Bean Chili - Plant Based
Course Main Dish
Keyword Black Bean, Nutrient Dense Foods, Plant Based, Vegan, Whole Foods
Servings
Course Main Dish
Keyword Black Bean, Nutrient Dense Foods, Plant Based, Vegan, Whole Foods
Servings
Black Bean Chili - Plant Based
Instructions
  1. 2 15oz cans of black beans
  2. 2 tablespoon olive oil
  3. ½ cup chopped onions
  4. ½ cup chopped bell peppers
  5. ½ cup chopped greens (spinach, kale, etc.)
  6. 1 tablespoon minced garlic
  7. 1 tablespoon seeded and chopped jalapeño peppers (or to taste)
  8. 2-4 cups vegetable stock
  9. 1 15oz can of diced tomatoes
  10. 3 tablespoon freshly squeezed lime juice
  11. 1 teaspoon Cajun seasoning
  12. 1 teaspoon chili powder
  13. 1 teaspoon ground cumin
  14. 1/4 cup coarsely chopped fresh cilantro
  15. ½ teaspoon salt
  16. 3 turns freshly ground black pepper
Recipe Notes

Drain and rinse the beans. Heat the oil in a large skillet over high heat. Add the onions and cook until slightly browned. Add bell peppers and greens, cook 5 minutes. Add garlic, jalapeños, and beans and cook for 2 minutes. Add the stock, lime juice, Cajun seasoning, chili powder, cumin and cilantro. Bring to a boil, lower the heat, and simmer for 15-20 minutes, or until the beans and vegetables are tender. Add salt and pepper to taste. Serve with toppings such as fresh chopped cilantro, bell or hot peppers, tomatoes, onions, avocado, and lime wedges for squeezing.

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Tortilla Soup

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 Tortilla Soup
This recipe comes straight out of Linda's real world kitchen! Nothing fancy to see, just how it was actually made in my own little kitchen. I am lucky because I was able to use the tomatoes and peppers that were frozen from last year's garden harvest. This dish cooks to a saucy and tangy round flavor and it's filling enough for a whole meal when topped with fresh avocado, tomato, onion, and cilantro along with tortilla chips.
Tortilla Soup Bowl
Course Main Dish, Side Dish
Cuisine Mexican
Servings
Ingredients
Course Main Dish, Side Dish
Cuisine Mexican
Servings
Ingredients
Tortilla Soup Bowl
Instructions
  1. Place the tomatoes, bell peppers, mushrooms, onion, garlic, cumin powder, tomato powder, ancho chiles, cilantro, and 1 cup water or vegetable broth in a large soup pot. Bring to a boil over high heat. Reduce the heat to medium, and simmer, covered, stirring occasionally, until the vegetables are tender, 20 to 30 minutes.
    Tortilla Soup
  2. When cool enough to handle, use a blender, food processor, or a hand blender to blend mixture until smooth. Pour the mixture back into the pot if not using the hand blender. Add the smoked paprika, chili powder, salt to taste, and 2 cups water or vegetable broth. Bring to a boil then reduce the heat to medium and simmer until the soup thickens, about 10 minutes.
  3. Add the corn and black beans and cook till heated through, about 5 minutes.
  4. To serve, garnish each serving of soup with green onions, cilantro, avocado, tomatoes, and the tortilla chips. Squeeze some lemon or lime juice on top.
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Pan Fried Gnocchi with Greens and White Beans

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 Pan Fried Gnocchi with Greens and White Beans
Here is a 30-minute meal that is cooked all in one pan. It is fast, easy, healthy, and filling.
Course Main Dish
Cuisine Italian
Servings
Ingredients
Course Main Dish
Cuisine Italian
Servings
Ingredients
Instructions
  1. Heat 2 TBS olive oil in a large nonstick skillet over medium heat. Add onion and gnocchi. Cook, stirring often, until plumped and starting to brown, 5 to 7 minutes (if using pasta: precook the pasta) Transfer to a bowl.
  2. Add remaining olive oil to skillet. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes (if using frozen greens cook until warmed through). Stir in garlic, herbs, tomato powder, and canned tomatoes. Add beans and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan.
  3. Serve with a mixed green salad tossed with a vinaigrette and a slice of whole grain bread.
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Coconut Curried Sweet Potato and Chickpea Stew

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 Coconut Curried Sweet Potato and Chickpea Stew
This comforting, creamy, and filling stew is satisfying and delicious. The warm flavors meld together and create a smooth richness that glides easily over the tongue.
Course Main Dish
Cuisine Indian
Servings
Ingredients
Course Main Dish
Cuisine Indian
Servings
Ingredients
Instructions
  1. Place olive oil and onion in a large, deep skillet. Cook on medium to medium-high heat until onion is caramelized (about 15 minutes). Add garlic, spices, salt, ginger, and pepper and cook for 1-2 minutes more. Add tomatoes, chickpeas, potato, spinach, and coconut milk.
  2. Reduce heat and simmer for 30-50 minutes or until potatoes are tender, stirring occasionally. Adjust for taste (adding cinnamon, turmeric, and salt as needed). If extra heat is required add cayenne pepper.
  3. Serve over jasmine rice and garnish with chopped parsley.
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Red Split Lentils with Cabbage (Masoor dal aur band gobi)

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 Red Split Lentils with Cabbage (Masoor dal aur band gobi)
Wow! What a delightful flavor combination - lentils and cabbage mixed with flavorful Indian spices. This is a simple dish that is satisfying on a cold or warm day. Served over quinoa it provides plenty of substance to keep the tummy and taste buds happy.
Course Main Dish
Cuisine Indian
Servings
Ingredients
Course Main Dish
Cuisine Indian
Servings
Ingredients
Instructions
  1. Cook the lentils, according to package directions, adding the turmeric and ½ tsp salt towards the end of cooking.
  2. Place vegetable oil and ghee in a large frying pan and set to medium high heat. Add onion, cabbage, and chilies. Cook until slightly browned (about 15 minutes). Stir in cumin, garlic, and salt until well blended.
  3. Add the precooked lentils, tomato, and ginger and cook until heated through. Serve with cilantro garnish over rice or quinoa.
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Italian-style Confetti Sauce

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 Italian-style Confetti Sauce
The Italians really know how to bring the best flavors out of the foods they eat. This Italian inspired meal can be eaten plain or on pasta. It is balanced with nutrients, fiber, fat, and protein making it filling and satisfying.
Course Main Dish
Cuisine Italian
Servings
Ingredients
Course Main Dish
Cuisine Italian
Servings
Ingredients
Instructions
  1. Sauté onion in olive oil over medium high heat until golden in color (about 15 minutes). Add bell peppers, cook a few more minutes. Add frozen artichoke hearts, cook a few more minutes. Add frozen spinach, cook a few more minutes. Add remaining ingredients and cook until heated through. Can be eaten as-is or spread onto cooked pasta and topped with Parmesan/Romano cheese.
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