1 yellow onion, chopped
1 large pepper, yellow, red, orange or green, chopped
1 1/2 Tablespoons chili powder
1/2 tablespoon dried oregano
1 teaspoon ground cumin
2 cloves garlic, minced
15 ounce can, pinto beans, rinsed and drained
15 ounce can diced tomatoes, undrained
2 cups vegetable stock
Sea salt, to taste
Freshly ground pepper, to taste
Cooked quinoa, rice, or pasta (optional)

In a Dutch oven, cook onions and peppers over medium heat, until softened 5 minutes, or until softened.
Add water, 1 to 2 Tablespoons at a time, as needed to prevent sticking.
Stir in chili powder through garlic.
Cook 1 minute.
Add beans through vegetable stock.
Bring just to boiling over medium-high heat.
Reduce heat.
Simmer, partially covered, 20 minutes or until mixture is slightly thickened.
Season with salt and black pepper, if desired.
Can be served as a soup.
Or served over cooked quinoa, rice or pasta for an extra-hearty meal.

Makes 7 cups
Inspired by a recipe from Forks Over Knives by Chef Del Sroufe

 

1 cup black beans, cooked or canned
1/4 cup flaxseed
1 garlic clove, minced
2 tablespoons, diced yellow onion
2 tablespoons, chopped sun-dried tomatoes in olive oil
1/2 teaspoon freshly ground black pepper
1 teaspoon chili powder
1/8 teaspoon ground cumin
pinch of sea salt, optional
Condiments – your choice

In a large bowl, mash black beans
Add flaxseed, garlic, onion, sun-dried tomatoes, black pepper, chili powder, cumin and salt, if using
Form into patties.
Spray a grill or skillet with coconut or olive oil
Cook for 5 minutes on each side

Makes 3 burgers

Note: “Meat” can also be formed into “meatballs”. Can be used in tacos. The possibilities are endless.

1 tablespoon olive oil
2 cups chopped yellow onions
1 garlic clove, minced
6 cups (or more) water
2 cups lentils, rinsed
2 cups diced carrots
2 cups sliced fresh mushrooms
1 cup diced celery
1 bay leaf
1 teaspoon dried rosemary, optional
Pinch of dried, crushed red pepper flakes
Salt and pepper

1 cup chopped seeded plum tomatoes or 3 ounces of tomato paste
1/2 cup chopped watercress or parsley (optional)

Heat oil in heavy large saucepan or Dutch oven over
medium heat. Add onions and saute until golden, about
10 minutes. Add garlic and stir 2 minutes. Add water
through red pepper and bring to a boil. Reduce heat to
medium, cover and simmer until lentils and vegetables
are tender, adding more water if soup is too thick, about
45 minutes. Discard bay leaf. Add tomatoes to the soup;
simmer 5 minutes.
Season to taste with salt and pepper.

Ladle soup into bowls. Sprinkle with watercress or parsley, if desired.

Serves 4