beans

This hearty vegan broccoli and kale salad is topped with golden croutons and a velvety vegan Caesar dressing made with roasted garlic and cashews.

Broccoli and Kale Caesar Salad

stale bread (about 1/2 medium baguette)

olive oil, divided

Kosher salt

broccoli

garlic, unpeeled

kale

cannellini beans, drained and rinsed

parsley

sunflower seeds

low-sodium vegetable broth

olive oil

capers

lemon juice

black pepper

Make the croutons and roast the broccoli: Arrange a rack in the middle of the oven and heat to 400°F.

Cut the bread into 1/2-inch pieces. Place on a rimmed baking sheet, drizzle with 1 1/2 tablespoons of the oil, and season with salt. Spread into an even layer. Bake, stirring halfway through, until evenly browned on all sides, about 15 minutes total. Transfer to a medium bowl and set aside to cool.

Place the broccoli florets and unpeeled garlic cloves on the same baking sheet. Drizzle with 1 1/2 tablespoons of the oil, toss to combine, and spread into an even layer. Roast until the broccoli is just starting to turn golden-brown, 15 to 20 minutes. Season with salt and set aside.

Make the dressing: Squeeze out the garlic from their skins into a high-powered blender. Drain the water from the cashews and add to the blender. Add the broth or water, oil, capers, and lemon juice. Blend on high speed until very smooth (if it is too thick, blend in a few more splashes of water). Taste and season well with salt and pepper; set aside.

Assemble the salad: Place the kale, remaining 1 tablespoon of oil, and a big pinch of salt in a large bowl. Massage with your hands to soften the leaves, then let sit for 5 minutes. Add the roasted broccoli, cannellini beans, croutons, and parsley and toss to combine. Add the dressing and toss to combine. Sprinkle with the sunflower seeds.

Make and share this Southwestern Rice Bowl recipe from Food.com.

Southwestern Rice Bowl

brown rice

chicken,

monterey jack cheese, grated

black beans,

corn corn

tomatoes, finely chopped or 1/4 cup tomatillo

salsa

In a microwave-safe bowl with a lid, layer ingredients in the order listed. 

Cover and microwave for 30-60 seconds, until hot.

Love a mostly pantry recipe because my empty refrigerator mocks me.

How to Make a Very Good Chili

turkey

onion,

red bell pepper, diced

green bell pepper, diced

garlic, minced

amber or brown ale or red wine

chicken, vegetable, or beef broth

tomatoes

(2 16-oz cans) cooked black beans, pinto beans, or kidney beans

corn kernels (optional)

To serve: Shredded cheese, sour cream, diced avocados, chopped scallions, hot sauce, chopped cilantro

Brown the meat. If using meat, warm a teaspoon of oil in a large heavy Dutch oven or soup pot over medium heat and brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you&#x27;re using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish.If you&#x27;re making a vegetarian chili with tofu or other protein, add it along with the beans in Step 6. Reduce the amount of stock and the cooking time by half.

Cook the vegetables. In the same pot used to brown the meat, warm a tablespoon of oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables. It&#x27;s normal for a dark sticky crust to start forming on the bottom of the pan.

Add the seasonings. Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds.

Deglaze the pan. Pour the beer or wine into the hot pan. Scrape up the dark sticky crust as the liquid bubbles. Continue scraping and stirring until the beer or wine has almost evaporated.

Add the broth and simmer. Add the browned meat back into the pan. Pour in the broth. Bring the chili to a simmer and cook for 45-60 minutes, stirring occasionally, until the meat has is very tender (cubes of chuck roast may take a bit longer). The chili will still look soupy.

Add the tomatoes and beans to the chili. Add the tomatoes, beans, corn (if using), and vegetarian protein (if using) to the pot. Simmer for another 10 minutes. Taste and add more seasonings or salt to taste.

Serve with garnishes. Chili is often best the day after it&#x27;s been cooked. It will also keep for up to a week and freezes well for up to three months. Serve with cheese and other garnishes.

This is wholesome comfort food at its finest, with a taste and texture that's equal parts hearty as can be, yet bright and totally nourishing.

Slow Cooker Golden Chickpea Soup

coconut oil

garlic,

turmeric

coriander

salt

chickpeas

Yukon gold potatoes, peeled and diced

(2 quarts) low-sodium vegetable or chicken broth

Greek yogurt

lemon,

fresh cilantro

Heat the oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, turmeric, coriander, salt, and pepper, and cook, stirring occasionally, for 2 minutes. Transfer to a 6-quart or larger slow cooker.

Add the chickpeas, potatoes, and broth, and stir to combine. Cover and cook on the LOW setting until the beans are tender, 8 to 10 hours.

Use an immersion blender to purée the soup until smooth in the slow cooker, or purée the soup in a blender, working in batches if necessary.

Ladle into bowls, then garnish with a dollop of Greek yogurt, a squeeze of lemon juice, and cilantro.

A quick Thai red curry filled with sweet potatoes, chickpeas, and baby spinach that&#x27;s made creamy with coconut milk.

Sweet Potato Curry

vegetable or coconut oil

ginger

vegan Thai red curry paste,

sweet potatoes (about 1 pound total), peeled and cut into 1/2-inch cubes

chickpeas,

(13- coconut milk

water

(5-ounce) bag baby spinach (about 5 packed cups)

lime

rice,

Heat the oil in a large, deep skillet over medium heat until shimmering. Add the ginger and garlic and cook, stirring, until fragrant, about 1 minute. Stir in the curry paste and sauté for another minute. 

Add the sweet potatoes, chickpeas, coconut milk, water, salt, and pepper and stir to combine. Bring the mixture to a simmer, cover, and cook until the sweet potatoes are tender and cooked through, about 15 minutes. 

Stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat and stir in the lime juice. Serve over rice if desired.

One of my favorite recipes from 1,001 Vegetarian Recipes.  Also one of the first recipes I tried to cook when I first became a vegetarian.  Sounds funny, tastes great!  Even my carnivorous roommate from college loved this one.

BBQ Black Beans and Rice

vegetable oil

white onion, diced

white rice

corn kernels,

black beans

barbecue sauce

Add onions and bell peppers and cook until softened.

Stir in the water and bring it to a boil.

Cover and simmer for 20 minutes or until rice is tender.

Stir in the corn beans and BBQ sauce and heat through.

very good and easy to make. I used frozen fire roasted corn, black rice and purple onion substitutes in the recipe cause that is what i had on hand and it was still fantastic. I am always looking for flexible sides dish recipes so i can change them up and make them more often without getting tired of them. Now that i know this basic recipe can hold it&#039;s own i may try something different next time such as red bell peppers and green onions ;)

These protein-packed and fiber-rich stuffed peppers are the perfect vegetarian meal.

Slow Cooker Stuffed Bell Peppers in Marinara Sauce

tomato paste

yellow onion, diced

garlic (5 cloves)

bay leaves

basil

brown sugar

balsamic vinegar

oregano

red pepper flakes

medium bell peppers (any color)

black beans, drained and rinsed

quinoa,

zucchini,

Place the crushed tomatoes, diced tomatoes and their juices, tomato paste, onion, garlic, bay leaves, basil, brown sugar, balsamic vinegar, oregano, red pepper flakes, salt, and pepper in a slow cooker, and stir thoroughly. Remove 1 1/2 cups of the mixture and set aside. 

Slice off the tops of the bell peppers, remove the seeds and scrape them with a spoon to hollow them out. Place the bell peppers cut-side up inside the marinara sauce.

In a medium bowl, mix the black beans, quinoa, zucchini, and the reserved 1 1/2 cups of marinara sauce. Divide the filling evenly among the prepared bell peppers.

In this &quot;meaty&quot; vegetarian alternative to classic bolognese, baby bella mushrooms and protein-packed green lentils stand in for ground beef.  

Slow Cooker Lentil and Mushroom Bolognese

baby bella or cremini mushrooms, finely chopped

celery stalks, finely chopped

carrots, finely chopped

garlic cloves,

green lentils

vegetable broth

red wine

kosher salt,

black pepper,

In your slow cooker insert, stir together the mushrooms, celery, carrots, onion, garlic, lentils, vegetable broth, red wine, tomato paste, tomatoes, bay leaves, salt, and pepper. Cover the cooker and cook on Low heat for 8 hours.

Taste and add more salt and pepper, if needed.

Refrigerate all leftovers in an airtight container or freeze for future use.

A recipe for quick and easy tomato orzo studded with chickpeas, which is made in just one pot.

One-Pot Tomato Chickpeas and Orzo

orzo pasta (about 2 1/2 cups)

(32 ounces) low-sodium chicken or vegetable broth

(15-ounce) cans chickpeas, drained and rinsed (about 3 cups total)

Parmesan cheese,

basil leaves

Heat the oil in a large Dutch oven or pot over medium-high heat until shimmering. Add the onion and sauté until softened and fragrant, about 3 minutes. Add the orzo and garlic, season with salt and pepper, and sauté until fragrant, about 1 minute.

Stir in the broth, tomatoes, and chickpeas and bring to a boil. Cover, reduce to a simmer, and cook, stirring frequently so that the orzo doesn’t stick, until most of the liquid is absorbed and the pasta is al dente, about 10 minutes or according to package instructions. (If the pasta isn’t completely cooked at this point, add another splash or two of broth or water to the pot and continue to simmer until it has.) Stir in the Parmesan cheese. Taste and season with salt and pepper as needed. Garnish with the chopped basil and additional grated cheese, if desired.

Vegan Slow-Cooker Chickpea Tikka Masala

coarsely chopped peeled fresh ginger

brown mustard seeds

cumin seeds

cardamom

coconut milk,

baby spinach (5 packed cups)

basmati rice and lime wedges,

Make the chickpeas: If using dried chickpeas, place in a large bowl and pick through and discard any stones or shriveled chickpeas. Cover with 3 quarts cold water. Stir in 1 tablespoon of kosher salt and let sit at least 10 hours or overnight at room temperature.

Heat the oil in a large frying pan over medium-high heat until shimmering. Add the onion, garlic, and ginger, and cook, stirring occasionally, until the onions are tender, about 5 minutes.

Add the mustard seeds, cumin, turmeric, coriander, and cardamom and cook, stirring, until fragrant, about 30 seconds. Add the water and scrape up any browned bits from the bottom of the pan. Transfer the mixture to a blender and blend until smooth (reserve the blender, no need to wash). Transfer to a 4-quart or larger slow cooker.

Add the coconut milk and 2 teaspoons salt. Add the canned chickpeas, or drain the soaked chickpeas and add to the slow cooker. Stir to combine.

Cover and cook on the LOW setting until the chickpeas are tender, 6 to 8 hours for canned or 8 to 10 hours for dried. Meanwhile, place the tomatoes in the blender and blend until smooth. Refrigerate until the chickpeas are ready.

Add the blended tomatoes and stir to combine. Cover and cook until the flavors meld, at least 30 minutes but up to 1 hour. Just before serving, make the tarka.

For the tarka: Heat the oil in a small frying pan over medium-high heat until just starting to smoke. Add the cumin seeds, red pepper flakes, and mustard seeds and fry, swirling the pan, until sizzling and very fragrant, about 20 seconds. Immediately scrape the tarka into the chickpeas.

Add the spinach and gently stir to combine and wilt. Taste and season with salt as needed. Serve warm over rice, with lime wedges on the side.

I love falafel but rarely eat it given that most kinds are fried. Just found this on the Internet and it looks like a wonderful option.

Grilled Falafel

extra virgin olive oil

garlic clove,

(15 ounce) can chickpeas, drained and rinsed

cilantro leaf

flat leaf parsley

curry powder

cayenne pepper

breadcrumbs

pita bread, whole-wheat

green lettuce

Heat the oil in a medium, non-stick skillet over medium-high heat. Saut&eacute; onion and garlic until the onion is soft and the garlic golden, about 4 minutes. Let cool.

Place the saut&eacute;ed onion in a blender or food processor. Add the chickpeas. Pulse to coarsely chop the beans. Add cilantro, parsley, rice, curry and cayenne. Pulse until all ingredients are finely chopped and evenly distributed. Turn the mixture into a bowl.

Add the juice and 1/4 cup of the bread crumbs. Have the remaining bread crumbs ready in a shallow dish or bowl. With your hands, knead the chickpea mixture until it is like a moist dough. Scooping up 1/4 cup at a time, form the chickpea mixture into patties. Coat lightly with remaining breadcrumbs. Repeat, making eight 3-inch patties.

Heat the grill, griddle, or cast iron skillet. Brush lightly with oil. Place the patties down an inch apart. Cook 4 minutes, until brown in spots. Turn and cook another 4 minutes, to brown lightly on second side. Or, heat the broiler and place the falafel in a shallow foil-lined pan. Broil 3 minutes, turn and cook on the other side for 3 minutes. Serve immediately on whole-wheat pita with lettuce and sliced tomato.

This recipe did not disappoint. I&#039;m not sure why I even tried it considering I&#039;ve never liked it all that much when I&#039;ve eaten it out. I&#039;m so glad I tried your recipe, because not only did I like it, but my VERY skeptical DH really liked and said he would absolutely eat it again. I added a1/4 t. of cumin, a couple shakes of hot sauce, and a little extra lemon. We couldn&#039;t taste the cilantro, which really surprised me, considering how much the recipe called for. Thanks for posting this great recipe, I&#039;ll be making it again.

&quot;A delicious, warming vegan chili recipe.&quot;

Vegan Black Bean and Squash Chili

butternut squash

salt and black pepper

yellow onion

yellow and 1 orange bell pepper

cumin

garlic

(1/2 small can) chipotle chilies

scallions,

shredded vegan or regular cheddar or Jack

avocado

Low fat, simple and very tasty. This is a great way to get back on track after the Holidays but it's great at any time of the year! Save time by purchasing the squash already cut into cubes.

Moroccan Vegetable Stew With Couscous

carrots,

lbs butternut squash, peeled and cut into 1 inch cubes

(15 ounce) can garbanzo beans, drained

(14 tomatoes

pitted prunes, chopped

cinnamon (more if you like)

couscous

cilantro parsley

In a nonstick skillet, heat oil over medium high heat.

Add carrots, squash, and onion and cook until golden, about 10 minutes.

Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 and 1/2 cups water.

Heat to boiling. Reduce heat to low and simmer 30 minutes or until all vegetables are tender.

Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on label.

Yummy, but DH didn't like the cinnamon. I made it without the extra water and served as a side dish. Also didn't have prunes so used raisins. Made for February Sun and Spice 2013.

High in fiber and protein, low in fat, easy and really yummy! I've always thought meatloaf looks and smells so delicious and savory so, as a vegetarian, I decided to make a no-meat version! This is basically our favorite meatloaf recipe but with cooked mashed lentils instead of ground meat. The result is a very tasty dinner!

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