Hearty Vegetable and Bean Soup

  • 2 T coconut oil
  • 2 large onions, diced
  • 1 1/2 T minced garlic
  • kale, Swiss chard, or any variety of greens, coarsely chopped (I use a bag of kale and 5 oz. fresh spinach.)
  • 8 carrots, sliced 1/2″ thick
  • 5 celery stalks, sliced 1/2″ thick
  • 1 T salt
  • 1 t pepper
  • 8 C vegetable stock (or chicken broth)
  • 1 (15 oz.) can great northern beans, drained and rinsed
  • 1 (15 oz.) can garbanzo beans, drained and rinsed

Prep veggies and set aside. Heat a large pot on medium-high heat. Add coconut oil and onions, stirring often. When opaque and lightly browned, add garlic and cook until browned. Add carrots and celery, stirring occasionally for a few minutes. Add salt, pepper, and chicken broth. When the liquid comes to a boil, add the chopped greens and the beans. Cook another 10 minutes until greens have wilted and carrots can be pricked by a fork. Serve hot.

adapted from fromjessicaskitchen.com

 

 

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Greek Salad

Greek Salad

Salad:

  • 1 or 2 heads romaine lettuce–rinsed, dried and chopped
  • 1 bell pepper, chopped (I used orange)
  • 1 cucumber, halved lengthwise and sliced
  • 1 cup crumbled feta
  • 5 oz. cherry tomatoes, halved

Combine salad ingredients in a bowl, adjusting ammounts as desired.

Salad Dressing:

  • 1/2 cup + 2 Tbs olive oil
  • 1/2 cup red wine vinegar
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 3/4 tsp pepper
  • 3/4 tsp salt
  • 3/4 tsp onion powder
  • 3/4 tsp Dijon-style mustard

Mix (or shake) all ingredients together in a jar or sealed caraffe. Pour over salad. Store in fridge.

recipes from All Recipes–the salad, the dressing

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Sweet Potato Burrito Bowl {one skillet}

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1 pound (heaping 2 cups chopped) sweet potatoes
3 Tbs olive oil, separated
1 red bell pepper (or color of choice)
1 cup white rice (Jasmine)
1 can diced tomatoes
2 cans black beans, drain & rinsed
1 cup frozen corn
3 cloves minced garlic
1 tsp cumin
1/2 tsp chili powder
2 cup vegetable or chicken broth
2 Tbs lime or lemon juice (optional)
Optional Toppings: tortilla chips,shredded cheddar cheese, sour cream, salsa, chopped cilantro, chopped tomato, avocado or guacamole

Instructions:

  1. Peel the sweet potato and chop into small pieces.
  2. In a large skillet over medium heat, combine two tablespoons olive oil with all of the sweet potatoes. If you don’t like any amount of crunch to your sweet peppers, add them after the sweet potatoes have been cooking for about 6-8 minutes.
  3. Saute the sweet potatoes for 8-10 minutes or until pretty tender. Add in remaining tablespoon of olive oil and the rice.
  4. Cook, stirring constantly for 2-3 minutes at medium heat.
  5. Add in the diced tomatoes, black beans, corn, minced garlic, cumin, chili powder, and vegetable or chicken broth (add peppers if not been added already). Give everything a really good stir, bring to a boil, and then reduce the heat to a little bit above low, but not quite to medium heat.
  6. Cover the skillet with a lid and allow to simmer for 10-15 minutes or until all the liquid is drained and the rice is cooked through.
  7. Remove the lid and stir in the lime juice. Serve with optional toppings & enjoy!

Recipe from Chelsea’s Messy Apron

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Southwest Sweet Potato Salad with Avocado Dressing

Southwest Salad

Salad:

  • 4 sweet potatoes
  • 2 Tbs olive oil
  • 2 heaping teaspoons cumin & chili powder
  • salt & pepper to taste
  • 2 (14 oz) cans black beans, rinsed and drained
  • 2 cups frozen corn, thawed
  • 2 heads of romaine lettuce, chopped
  • tortilla corn chips

Dressing:

  • 1 avocado
  • 1/2 cup Greek yogurt
  • 1 cup water
  • 1 cup cilantro leaves (or more)
  • 2 small cloves garlic
  • 1 tsp salt
  • a splash of lime juice

Instructions:

Peel the potatoes and chop into bite-sized pieces and place on large tray lined with parchment paper. Mix the olive oil, cumin, and chili powder together. Drizzle over the sweat potatoes and toss to coat. Bake at 400 for 10 minutes, stir. Turn oven up to 425 and bake for 10-15 more minutes, or until potatoes are just barely roasty brown (or as desired).

Meanwhile, pulse the dressing ingredients in a food processor or blender until smooth.

Toss the beans, corn, lettuce, and sweet potatoes in a big bowl, and serve with the avocado dressing and tortilla chips. Serve warm or cold. Enjoy! 🙂

recipe from Pinch of Yum

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Three-Bean Sloppy Joes

  • 1 onion, chopped
  • 2 stalks celery, finely chopped
  • 2 Tbs olive oil
  • 2 (15 oz) cans kidney beans, drained
  • 2 (15 oz) cans pinto beans, drained
  • 1 (15 oz) can black beans, drained
  • 1 (15 oz) tomato sauce
  • 1/4 cup soy sauce
  • 2 Tbs apple cider vinegar
  • 4 tsp chili powder
  • 2 tsp garlic powder
  • 2 tsp oregano
  • 1 tsp salt
  • 1/2 tsp pepper

Saute the chopped onion and celery in a skillet with oil until tender. Add remaining ingredients and cook over medium heat until warmed to serve. Serve over bread.

adapted from A Couple Cooks

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Crockpot Creamed Corn

  • 4 cups frozen corn
  • 8 oz cream cheese
  • 1 stick butter
  • 1/2 cup milk (we used almond)
  • 1 Tbs honey granules (or sugar)
  • 1 tsp salt
  • 1 tsp pepper

Combine all ingredients in a 3 quart slow cooker. Don’t worry about mixing thoroughly, just throw it all in. Cook on high for 1 hour, stir, the cook an additional hour.

recipe from Mostly Homemade Mom

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Easy Salsa Salad

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Ingredients:

  • 1 (15 oz) can black beans, drained and rinsed
  • 3/4 cup canned sweetcorn, drained (about half a 15 oz. can)
  • 1/2 avocado, diced
  • 1/2 cup chopped tomato
  • 1/2 cup salsa (I used Newman’s Own pineapple salsa)
  • 2 Tbs olive oil
  • 2 Tbs lemon juice
  • 1 tsp cajun seasoning
  • salt and pepper, to taste

Additional Toppings:

  • fresh parsley or cilantro
  • tortilla chips

Directions:

Stir together all the ingredients. Garnish with fresh parsley or cilantro and serve with tortilla chips.

From Blog of Joy

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Vegetarian Chickpea Sandwiches

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Here is a quick, healthy, delicious, and easily adaptable vegetarian lunch!

Ingredients:

  • 1 (15 oz) can of chickpeas, drained and rinsed
  • 1 Tbsp each of mayonnaise, lemon juice, olive oil, and mustard (or some combination to make a 1/4 cup)
  • 1/4 tsp each of cumin, garlic powder, onion powder, and chili powder (or whatever spices you’d like!)
  • salt and pepper to taste
  • 1/4 cup finely chopped cucumber
  • 1/4 cup diced tomato
  • 2 Tbs finely chopped celery

Directions:

In a small bowl, mash the chickpeas with a fork until partly pasty.

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Blend in the liquids (whatever combination you want).

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Add the rest of the ingredients. Adjust the seasonings to taste. I garnish with extra chili powder.

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Excellent on pita chips or in pitas (or gluten free creacker) with lettuce or avocado, but any bread will do! You can be creative with this recipe, but I love this combination! 🙂

From Blog of Joy

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Honey-Baked Carrots

Simple and delicious!

Simple and delicious!

Ingredients:

  • 1 1/2 lbs. whole organic carrots
  • 1/4 cup olive oil
  • 1/4 cup honey
  • salt and pepper to taste (I do 1 tsp each)

Directions:

Cut off both ends of the washed carrots. Cut into carrot sticks (or desired size). Place in a 9″ x 13″ baking dish. Glaze the carrots with the olive oil, honey, salt, and pepper; mix with your hands until evenly coated. Bake at 350 degrees for 40 minutes until tender (or 30 minutes in a convention oven). Serve.

From Blog of Joy

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Black Bean Tacos with Butternut Squash Hummus

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This is one of my favorite meals!

Ingredients:

  • 1 small onion, chopped
  • 1 red bell pepper, thinly sliced
  • 1/2 orange bell pepper, thinly sliced
  • 2 (15 oz) cans black beans, drained and rinsed
  • 1 (15 oz) can organic sweet corn, drained and rinsed
  • 1/4 cup olive oil
  • 2 Tbs lemon juice
  • 1 Tbs Cajun Seasoning
  • 3 cloves minced garlic
  • 1/2 tsp salt
  • 1/4 tsp pepper

Serve with:

Directions:

  1. Heat a few tablespoons of olive oil in a large skillet over medium heat.
  2. Add the chopped onion, and saute until the onion is tender.
  3. Add the sliced peppers, and saute until the peppers are beginning to get tender (this will take several minutes).
  4. Add the remaining ingredients and continue to cook until heated through.

To Serve:

Spread Butternut Squash Hummus in the center of each tortilla and top with a handful of spinach. Next layer on the beans, tomatoes, and additional topping as desired. Enjoy!

From Blog of Joy

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