#dietforasmallplanet — Public Fediverse posts

I learned about fried sage leaves from #SeanSherman 's #IndigenousKitchen book last year! There is nothing quite like them!

#MaineSchoolGarden Recipes - #ButternutSquash Soup with Fried #SageLeaves

"Butternut squash soup combines the sweetness of the squash with the perfume of the sage and the spiciness of cloves and herbs.

Ingredients
¼ cup extra virgin olive oil
15 whole sage leaves
4 large butternut squash peeled, seeded, roughly chopped
1 beet, peeled and roughly chopped
1 onion, peeled and roughly chopped
5 carrots, peeled and chopped
4 stalks celery, peeled and chopped
¼ cup parsley, minced
6 cloves garlic, minced
1 teaspoon fresh thyme, minced
8 cups vegetable stock
1 teaspoon salt
⅛ teaspoon freshly ground black pepper

Instructions
- In an 8-quart stock pot heat the oil and fry sage leaves until crisp—about 45
seconds. Remove them from the oil and reserve.
- In the same pot, sauté the squash, beet, onion, carrots and celery for 10
minutes.
- Stir in the parsley, garlic, and thyme and cook for 5 more minutes.
- Add the vegetable stock, cover, and simmer for 5 minutes until all of the
vegetables are tender.
- Check seasoning and adjust as needed.
- Purée with a hand blender.

Source (includes nutritional information):
https://mcusercontent.com/5827c96a0b1ac88924a9cdf62/files/63ce07e3-42ec-0c3d-7fa0-93b8fcc0f34f/ROM_March_2023_Chef_Ann_Butternut_Squash_Soup.docx.pdf

#SolarPunkSunday #MaineSchoolGardenNetwork #VeganRecipes #DietForASmallPlanet

I learned about fried sage leaves from #SeanSherman 's #IndigenousKitchen book last year! There is nothing quite like them!

#MaineSchoolGarden Recipes - #ButternutSquash Soup with Fried #SageLeaves

"Butternut squash soup combines the sweetness of the squash with the perfume of the sage and the spiciness of cloves and herbs.

Ingredients
¼ cup extra virgin olive oil
15 whole sage leaves
4 large butternut squash peeled, seeded, roughly chopped
1 beet, peeled and roughly chopped
1 onion, peeled and roughly chopped
5 carrots, peeled and chopped
4 stalks celery, peeled and chopped
¼ cup parsley, minced
6 cloves garlic, minced
1 teaspoon fresh thyme, minced
8 cups vegetable stock
1 teaspoon salt
⅛ teaspoon freshly ground black pepper

Instructions
- In an 8-quart stock pot heat the oil and fry sage leaves until crisp—about 45
seconds. Remove them from the oil and reserve.
- In the same pot, sauté the squash, beet, onion, carrots and celery for 10
minutes.
- Stir in the parsley, garlic, and thyme and cook for 5 more minutes.
- Add the vegetable stock, cover, and simmer for 5 minutes until all of the
vegetables are tender.
- Check seasoning and adjust as needed.
- Purée with a hand blender.

Source (includes nutritional information):
https://mcusercontent.com/5827c96a0b1ac88924a9cdf62/files/63ce07e3-42ec-0c3d-7fa0-93b8fcc0f34f/ROM_March_2023_Chef_Ann_Butternut_Squash_Soup.docx.pdf

#SolarPunkSunday #MaineSchoolGardenNetwork #VeganRecipes #DietForASmallPlanet

I learned about fried sage leaves from #SeanSherman 's #IndigenousKitchen book last year! There is nothing quite like them!

#MaineSchoolGarden Recipes - #ButternutSquash Soup with Fried #SageLeaves

"Butternut squash soup combines the sweetness of the squash with the perfume of the sage and the spiciness of cloves and herbs.

Ingredients
¼ cup extra virgin olive oil
15 whole sage leaves
4 large butternut squash peeled, seeded, roughly chopped
1 beet, peeled and roughly chopped
1 onion, peeled and roughly chopped
5 carrots, peeled and chopped
4 stalks celery, peeled and chopped
¼ cup parsley, minced
6 cloves garlic, minced
1 teaspoon fresh thyme, minced
8 cups vegetable stock
1 teaspoon salt
⅛ teaspoon freshly ground black pepper

Instructions
- In an 8-quart stock pot heat the oil and fry sage leaves until crisp—about 45
seconds. Remove them from the oil and reserve.
- In the same pot, sauté the squash, beet, onion, carrots and celery for 10
minutes.
- Stir in the parsley, garlic, and thyme and cook for 5 more minutes.
- Add the vegetable stock, cover, and simmer for 5 minutes until all of the
vegetables are tender.
- Check seasoning and adjust as needed.
- Purée with a hand blender.

Source (includes nutritional information):
https://mcusercontent.com/5827c96a0b1ac88924a9cdf62/files/63ce07e3-42ec-0c3d-7fa0-93b8fcc0f34f/ROM_March_2023_Chef_Ann_Butternut_Squash_Soup.docx.pdf

#SolarPunkSunday #MaineSchoolGardenNetwork #VeganRecipes #DietForASmallPlanet

I learned about fried sage leaves from #SeanSherman 's #IndigenousKitchen book last year! There is nothing quite like them!

#MaineSchoolGarden Recipes - #ButternutSquash Soup with Fried #SageLeaves

"Butternut squash soup combines the sweetness of the squash with the perfume of the sage and the spiciness of cloves and herbs.

Ingredients
¼ cup extra virgin olive oil
15 whole sage leaves
4 large butternut squash peeled, seeded, roughly chopped
1 beet, peeled and roughly chopped
1 onion, peeled and roughly chopped
5 carrots, peeled and chopped
4 stalks celery, peeled and chopped
¼ cup parsley, minced
6 cloves garlic, minced
1 teaspoon fresh thyme, minced
8 cups vegetable stock
1 teaspoon salt
⅛ teaspoon freshly ground black pepper

Instructions
- In an 8-quart stock pot heat the oil and fry sage leaves until crisp—about 45
seconds. Remove them from the oil and reserve.
- In the same pot, sauté the squash, beet, onion, carrots and celery for 10
minutes.
- Stir in the parsley, garlic, and thyme and cook for 5 more minutes.
- Add the vegetable stock, cover, and simmer for 5 minutes until all of the
vegetables are tender.
- Check seasoning and adjust as needed.
- Purée with a hand blender.

Source (includes nutritional information):
https://mcusercontent.com/5827c96a0b1ac88924a9cdf62/files/63ce07e3-42ec-0c3d-7fa0-93b8fcc0f34f/ROM_March_2023_Chef_Ann_Butternut_Squash_Soup.docx.pdf

#SolarPunkSunday #MaineSchoolGardenNetwork #VeganRecipes #DietForASmallPlanet

I learned about fried sage leaves from #SeanSherman 's #IndigenousKitchen book last year! There is nothing quite like them!

#MaineSchoolGarden Recipes - #ButternutSquash Soup with Fried #SageLeaves

"Butternut squash soup combines the sweetness of the squash with the perfume of the sage and the spiciness of cloves and herbs.

Ingredients
¼ cup extra virgin olive oil
15 whole sage leaves
4 large butternut squash peeled, seeded, roughly chopped
1 beet, peeled and roughly chopped
1 onion, peeled and roughly chopped
5 carrots, peeled and chopped
4 stalks celery, peeled and chopped
¼ cup parsley, minced
6 cloves garlic, minced
1 teaspoon fresh thyme, minced
8 cups vegetable stock
1 teaspoon salt
⅛ teaspoon freshly ground black pepper

Instructions
- In an 8-quart stock pot heat the oil and fry sage leaves until crisp—about 45
seconds. Remove them from the oil and reserve.
- In the same pot, sauté the squash, beet, onion, carrots and celery for 10
minutes.
- Stir in the parsley, garlic, and thyme and cook for 5 more minutes.
- Add the vegetable stock, cover, and simmer for 5 minutes until all of the
vegetables are tender.
- Check seasoning and adjust as needed.
- Purée with a hand blender.

Source (includes nutritional information):
https://mcusercontent.com/5827c96a0b1ac88924a9cdf62/files/63ce07e3-42ec-0c3d-7fa0-93b8fcc0f34f/ROM_March_2023_Chef_Ann_Butternut_Squash_Soup.docx.pdf

#SolarPunkSunday #MaineSchoolGardenNetwork #VeganRecipes #DietForASmallPlanet

This sounds wicked good!

Quick Fix: Super Easy #Kale With #Pecans Recipe

by Darya Rose | Feb 8, 2010

Serves 1-3 people. 10 minutes.

"Ingredients:

1 bunch kale or chard
1/4 cup chopped pecans or pistachios
Extra virgin olive oil
1 garlic clove, minced
Sea salt to taste

Start by mincing your garlic, just to make it a tiny bit healthier. Rinse your greens and place them all on a cutting board oriented in the same direction. If the leaves have very thick stems you may want to remove them as explained here. Personally I buy greens that are fresh and tender enough that I rarely bother removing stems.

Pile the greens on top of each other. Starting at the tip of the leaves, cut 1 inch strips until you have cut the entire bunch. If you are using #TuscanKale [aka #ItalianKale] or red #RussianKale, a lot less chopping is necessary because the leaves are thin and only need be cut in one direction. If your leaves are wide, cut them into 1-2 inch squares. It’s okay if your greens are still wet, the water will help them steam.

Using a pan with tall sides and a lid, add the nuts and turn it on medium heat. Lightly toast the nuts, stirring regularly with tongs. After 2-3 minutes, add olive oil to the pan and allow it to heat up. Add your chopped greens to the pan, sprinkle generously with sea salt and toss with tongs. Cover.

Stir the greens occasionally so they don’t burn, always replacing the lid after stirring. Continue cooking the greens as they wilt and turn dark green. If they start to burn lower the heat, add 1-2 tbsp of water and cover again to steam.

Kale is done cooking when it is dark green and the stems are tender. Unlike spinach, it is very difficult to over-cook kale because it retains its crispness very well. Before turning off the heat, use tongs to clear a space in the center of the pan and add your minced garlic in a single layer. Allow the garlic to cook until it becomes fragrant, about 30 seconds, then mix it up with the kale and nuts. Add half cup of beans or lentils at this point if desired.

Continue to cook greens uncovered for another minute or two. Taste test a leaf for saltiness and adjust to taste (be careful if you are using chard, it is naturally salty and easy to over-season).

Serve immediately."

Source:
https://summertomato.com/2010/02/08/quick-fix-super-easy-kale-with-pecans-recipe/

#SolarPunkSunday #VeganRecipes #Vegan #DietForASmallPlanet #KaleRecipes

This sounds wicked good!

Quick Fix: Super Easy #Kale With #Pecans Recipe

by Darya Rose | Feb 8, 2010

Serves 1-3 people. 10 minutes.

"Ingredients:

1 bunch kale or chard
1/4 cup chopped pecans or pistachios
Extra virgin olive oil
1 garlic clove, minced
Sea salt to taste

Start by mincing your garlic, just to make it a tiny bit healthier. Rinse your greens and place them all on a cutting board oriented in the same direction. If the leaves have very thick stems you may want to remove them as explained here. Personally I buy greens that are fresh and tender enough that I rarely bother removing stems.

Pile the greens on top of each other. Starting at the tip of the leaves, cut 1 inch strips until you have cut the entire bunch. If you are using #TuscanKale [aka #ItalianKale] or red #RussianKale, a lot less chopping is necessary because the leaves are thin and only need be cut in one direction. If your leaves are wide, cut them into 1-2 inch squares. It’s okay if your greens are still wet, the water will help them steam.

Using a pan with tall sides and a lid, add the nuts and turn it on medium heat. Lightly toast the nuts, stirring regularly with tongs. After 2-3 minutes, add olive oil to the pan and allow it to heat up. Add your chopped greens to the pan, sprinkle generously with sea salt and toss with tongs. Cover.

Stir the greens occasionally so they don’t burn, always replacing the lid after stirring. Continue cooking the greens as they wilt and turn dark green. If they start to burn lower the heat, add 1-2 tbsp of water and cover again to steam.

Kale is done cooking when it is dark green and the stems are tender. Unlike spinach, it is very difficult to over-cook kale because it retains its crispness very well. Before turning off the heat, use tongs to clear a space in the center of the pan and add your minced garlic in a single layer. Allow the garlic to cook until it becomes fragrant, about 30 seconds, then mix it up with the kale and nuts. Add half cup of beans or lentils at this point if desired.

Continue to cook greens uncovered for another minute or two. Taste test a leaf for saltiness and adjust to taste (be careful if you are using chard, it is naturally salty and easy to over-season).

Serve immediately."

Source:
https://summertomato.com/2010/02/08/quick-fix-super-easy-kale-with-pecans-recipe/

#SolarPunkSunday #VeganRecipes #Vegan #DietForASmallPlanet #KaleRecipes

This sounds wicked good!

Quick Fix: Super Easy #Kale With #Pecans Recipe

by Darya Rose | Feb 8, 2010

Serves 1-3 people. 10 minutes.

"Ingredients:

1 bunch kale or chard
1/4 cup chopped pecans or pistachios
Extra virgin olive oil
1 garlic clove, minced
Sea salt to taste

Start by mincing your garlic, just to make it a tiny bit healthier. Rinse your greens and place them all on a cutting board oriented in the same direction. If the leaves have very thick stems you may want to remove them as explained here. Personally I buy greens that are fresh and tender enough that I rarely bother removing stems.

Pile the greens on top of each other. Starting at the tip of the leaves, cut 1 inch strips until you have cut the entire bunch. If you are using #TuscanKale [aka #ItalianKale] or red #RussianKale, a lot less chopping is necessary because the leaves are thin and only need be cut in one direction. If your leaves are wide, cut them into 1-2 inch squares. It’s okay if your greens are still wet, the water will help them steam.

Using a pan with tall sides and a lid, add the nuts and turn it on medium heat. Lightly toast the nuts, stirring regularly with tongs. After 2-3 minutes, add olive oil to the pan and allow it to heat up. Add your chopped greens to the pan, sprinkle generously with sea salt and toss with tongs. Cover.

Stir the greens occasionally so they don’t burn, always replacing the lid after stirring. Continue cooking the greens as they wilt and turn dark green. If they start to burn lower the heat, add 1-2 tbsp of water and cover again to steam.

Kale is done cooking when it is dark green and the stems are tender. Unlike spinach, it is very difficult to over-cook kale because it retains its crispness very well. Before turning off the heat, use tongs to clear a space in the center of the pan and add your minced garlic in a single layer. Allow the garlic to cook until it becomes fragrant, about 30 seconds, then mix it up with the kale and nuts. Add half cup of beans or lentils at this point if desired.

Continue to cook greens uncovered for another minute or two. Taste test a leaf for saltiness and adjust to taste (be careful if you are using chard, it is naturally salty and easy to over-season).

Serve immediately."

Source:
https://summertomato.com/2010/02/08/quick-fix-super-easy-kale-with-pecans-recipe/

#SolarPunkSunday #VeganRecipes #Vegan #DietForASmallPlanet #KaleRecipes

This sounds wicked good!

Quick Fix: Super Easy #Kale With #Pecans Recipe

by Darya Rose | Feb 8, 2010

Serves 1-3 people. 10 minutes.

"Ingredients:

1 bunch kale or chard
1/4 cup chopped pecans or pistachios
Extra virgin olive oil
1 garlic clove, minced
Sea salt to taste

Start by mincing your garlic, just to make it a tiny bit healthier. Rinse your greens and place them all on a cutting board oriented in the same direction. If the leaves have very thick stems you may want to remove them as explained here. Personally I buy greens that are fresh and tender enough that I rarely bother removing stems.

Pile the greens on top of each other. Starting at the tip of the leaves, cut 1 inch strips until you have cut the entire bunch. If you are using #TuscanKale [aka #ItalianKale] or red #RussianKale, a lot less chopping is necessary because the leaves are thin and only need be cut in one direction. If your leaves are wide, cut them into 1-2 inch squares. It’s okay if your greens are still wet, the water will help them steam.

Using a pan with tall sides and a lid, add the nuts and turn it on medium heat. Lightly toast the nuts, stirring regularly with tongs. After 2-3 minutes, add olive oil to the pan and allow it to heat up. Add your chopped greens to the pan, sprinkle generously with sea salt and toss with tongs. Cover.

Stir the greens occasionally so they don’t burn, always replacing the lid after stirring. Continue cooking the greens as they wilt and turn dark green. If they start to burn lower the heat, add 1-2 tbsp of water and cover again to steam.

Kale is done cooking when it is dark green and the stems are tender. Unlike spinach, it is very difficult to over-cook kale because it retains its crispness very well. Before turning off the heat, use tongs to clear a space in the center of the pan and add your minced garlic in a single layer. Allow the garlic to cook until it becomes fragrant, about 30 seconds, then mix it up with the kale and nuts. Add half cup of beans or lentils at this point if desired.

Continue to cook greens uncovered for another minute or two. Taste test a leaf for saltiness and adjust to taste (be careful if you are using chard, it is naturally salty and easy to over-season).

Serve immediately."

Source:
https://summertomato.com/2010/02/08/quick-fix-super-easy-kale-with-pecans-recipe/

#SolarPunkSunday #VeganRecipes #Vegan #DietForASmallPlanet #KaleRecipes

This sounds wicked good!

Quick Fix: Super Easy #Kale With #Pecans Recipe

by Darya Rose | Feb 8, 2010

Serves 1-3 people. 10 minutes.

"Ingredients:

1 bunch kale or chard
1/4 cup chopped pecans or pistachios
Extra virgin olive oil
1 garlic clove, minced
Sea salt to taste

Start by mincing your garlic, just to make it a tiny bit healthier. Rinse your greens and place them all on a cutting board oriented in the same direction. If the leaves have very thick stems you may want to remove them as explained here. Personally I buy greens that are fresh and tender enough that I rarely bother removing stems.

Pile the greens on top of each other. Starting at the tip of the leaves, cut 1 inch strips until you have cut the entire bunch. If you are using #TuscanKale [aka #ItalianKale] or red #RussianKale, a lot less chopping is necessary because the leaves are thin and only need be cut in one direction. If your leaves are wide, cut them into 1-2 inch squares. It’s okay if your greens are still wet, the water will help them steam.

Using a pan with tall sides and a lid, add the nuts and turn it on medium heat. Lightly toast the nuts, stirring regularly with tongs. After 2-3 minutes, add olive oil to the pan and allow it to heat up. Add your chopped greens to the pan, sprinkle generously with sea salt and toss with tongs. Cover.

Stir the greens occasionally so they don’t burn, always replacing the lid after stirring. Continue cooking the greens as they wilt and turn dark green. If they start to burn lower the heat, add 1-2 tbsp of water and cover again to steam.

Kale is done cooking when it is dark green and the stems are tender. Unlike spinach, it is very difficult to over-cook kale because it retains its crispness very well. Before turning off the heat, use tongs to clear a space in the center of the pan and add your minced garlic in a single layer. Allow the garlic to cook until it becomes fragrant, about 30 seconds, then mix it up with the kale and nuts. Add half cup of beans or lentils at this point if desired.

Continue to cook greens uncovered for another minute or two. Taste test a leaf for saltiness and adjust to taste (be careful if you are using chard, it is naturally salty and easy to over-season).

Serve immediately."

Source:
https://summertomato.com/2010/02/08/quick-fix-super-easy-kale-with-pecans-recipe/

#SolarPunkSunday #VeganRecipes #Vegan #DietForASmallPlanet #KaleRecipes

#BlackBeans vs. #PintoBeans: Nutrition Experts Reveal Which Is Healthier

Both beans are healthy, but they offer different key nutrients including antioxidants, potassium, and more.

By Melissa Kravitz Hoeffner
Published on October 29, 2025

Key Takeaways:

- Both black beans and pinto beans are nutrient-dense and support overall health. Each provides #PlantBasedProtein, fiber, folate, potassium, and antioxidants that can help lower the risk of heart disease, diabetes, and obesity.

- Black beans stand out for their antioxidant and gut health benefits. Their dark pigment is rich in #anthocyanins and phenolic compounds that help regulate blood sugar, reduce inflammation, and promote healthy gut bacteria.

- Pinto beans edge ahead in mineral content and heart health support. They contain more potassium, #calcium, and #folate than black beans, which can help manage blood pressure and protect the heart and kidneys—making both beans valuable for different health goals."

https://www.realsimple.com/black-beans-vs-pinto-beans-11838179

#SolarPunkSunday #Vegan #Beans #DietForASmallPlanet

#BlackBeans vs. #PintoBeans: Nutrition Experts Reveal Which Is Healthier

Both beans are healthy, but they offer different key nutrients including antioxidants, potassium, and more.

By Melissa Kravitz Hoeffner
Published on October 29, 2025

Key Takeaways:

- Both black beans and pinto beans are nutrient-dense and support overall health. Each provides #PlantBasedProtein, fiber, folate, potassium, and antioxidants that can help lower the risk of heart disease, diabetes, and obesity.

- Black beans stand out for their antioxidant and gut health benefits. Their dark pigment is rich in #anthocyanins and phenolic compounds that help regulate blood sugar, reduce inflammation, and promote healthy gut bacteria.

- Pinto beans edge ahead in mineral content and heart health support. They contain more potassium, #calcium, and #folate than black beans, which can help manage blood pressure and protect the heart and kidneys—making both beans valuable for different health goals."

https://www.realsimple.com/black-beans-vs-pinto-beans-11838179

#SolarPunkSunday #Vegan #Beans #DietForASmallPlanet

#BlackBeans vs. #PintoBeans: Nutrition Experts Reveal Which Is Healthier

Both beans are healthy, but they offer different key nutrients including antioxidants, potassium, and more.

By Melissa Kravitz Hoeffner
Published on October 29, 2025

Key Takeaways:

- Both black beans and pinto beans are nutrient-dense and support overall health. Each provides #PlantBasedProtein, fiber, folate, potassium, and antioxidants that can help lower the risk of heart disease, diabetes, and obesity.

- Black beans stand out for their antioxidant and gut health benefits. Their dark pigment is rich in #anthocyanins and phenolic compounds that help regulate blood sugar, reduce inflammation, and promote healthy gut bacteria.

- Pinto beans edge ahead in mineral content and heart health support. They contain more potassium, #calcium, and #folate than black beans, which can help manage blood pressure and protect the heart and kidneys—making both beans valuable for different health goals."

https://www.realsimple.com/black-beans-vs-pinto-beans-11838179

#SolarPunkSunday #Vegan #Beans #DietForASmallPlanet

#BlackBeans vs. #PintoBeans: Nutrition Experts Reveal Which Is Healthier

Both beans are healthy, but they offer different key nutrients including antioxidants, potassium, and more.

By Melissa Kravitz Hoeffner
Published on October 29, 2025

Key Takeaways:

- Both black beans and pinto beans are nutrient-dense and support overall health. Each provides #PlantBasedProtein, fiber, folate, potassium, and antioxidants that can help lower the risk of heart disease, diabetes, and obesity.

- Black beans stand out for their antioxidant and gut health benefits. Their dark pigment is rich in #anthocyanins and phenolic compounds that help regulate blood sugar, reduce inflammation, and promote healthy gut bacteria.

- Pinto beans edge ahead in mineral content and heart health support. They contain more potassium, #calcium, and #folate than black beans, which can help manage blood pressure and protect the heart and kidneys—making both beans valuable for different health goals."

https://www.realsimple.com/black-beans-vs-pinto-beans-11838179

#SolarPunkSunday #Vegan #Beans #DietForASmallPlanet

#BlackBeans vs. #PintoBeans: Nutrition Experts Reveal Which Is Healthier

Both beans are healthy, but they offer different key nutrients including antioxidants, potassium, and more.

By Melissa Kravitz Hoeffner
Published on October 29, 2025

Key Takeaways:

- Both black beans and pinto beans are nutrient-dense and support overall health. Each provides #PlantBasedProtein, fiber, folate, potassium, and antioxidants that can help lower the risk of heart disease, diabetes, and obesity.

- Black beans stand out for their antioxidant and gut health benefits. Their dark pigment is rich in #anthocyanins and phenolic compounds that help regulate blood sugar, reduce inflammation, and promote healthy gut bacteria.

- Pinto beans edge ahead in mineral content and heart health support. They contain more potassium, #calcium, and #folate than black beans, which can help manage blood pressure and protect the heart and kidneys—making both beans valuable for different health goals."

https://www.realsimple.com/black-beans-vs-pinto-beans-11838179

#SolarPunkSunday #Vegan #Beans #DietForASmallPlanet

Have some canned #BlackBeans on hand? Try this out (or one can soak beans overnight)...

Best Black Beans

Submitted by Cameron
Updated on March 10, 2026

"This black beans recipe is ready in just 15 minutes! With a can of black beans, onion, and garlic from your pantry, plus some chopped fresh cilantro, this quick and easy side dish is a no-brainer when you're short on time. Pairs well with any Mexican or Cuban meal.

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 4

Ingredients

1 (16 ounce) can black beans, undrained
1 small onion, chopped
1 clove garlic, chopped
1 tablespoon chopped fresh cilantro
¼ teaspoon cayenne pepper
salt to taste


Directions

1. Gather all ingredients.
2. Combine beans, onion, and garlic in a medium saucepan; bring to a boil.
3. Reduce heat to medium-low. Stir in cilantro, cayenne, and salt. Simmer for 5 minutes.
4. Remove from pot, sprinkle with cilantro, and serve.


How to Season Black Beans

These black beans are simply seasoned with garlic, salt, and cayenne pepper for a hint of heat. Of course, it's incredibly easy to customize this basic recipe by incorporating your favorite flavorful ingredients. Try adding:

· Jalapeño
· Cumin
· Paprika
· Lime juice
· Chili powder
· Bay leaves "

Source:
https://www.allrecipes.com/recipe/63113/best-black-beans/

#SolarPunkSunday #VeganRecipes
#BlackBeanRecipes #EasyRecipes #EatingOnABudget
#DietForASmallPlanet #AllRecipes

Have some canned #BlackBeans on hand? Try this out (or one can soak beans overnight)...

Best Black Beans

Submitted by Cameron
Updated on March 10, 2026

"This black beans recipe is ready in just 15 minutes! With a can of black beans, onion, and garlic from your pantry, plus some chopped fresh cilantro, this quick and easy side dish is a no-brainer when you're short on time. Pairs well with any Mexican or Cuban meal.

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 4

Ingredients

1 (16 ounce) can black beans, undrained
1 small onion, chopped
1 clove garlic, chopped
1 tablespoon chopped fresh cilantro
¼ teaspoon cayenne pepper
salt to taste


Directions

1. Gather all ingredients.
2. Combine beans, onion, and garlic in a medium saucepan; bring to a boil.
3. Reduce heat to medium-low. Stir in cilantro, cayenne, and salt. Simmer for 5 minutes.
4. Remove from pot, sprinkle with cilantro, and serve.


How to Season Black Beans

These black beans are simply seasoned with garlic, salt, and cayenne pepper for a hint of heat. Of course, it's incredibly easy to customize this basic recipe by incorporating your favorite flavorful ingredients. Try adding:

· Jalapeño
· Cumin
· Paprika
· Lime juice
· Chili powder
· Bay leaves "

Source:
https://www.allrecipes.com/recipe/63113/best-black-beans/

#SolarPunkSunday #VeganRecipes
#BlackBeanRecipes #EasyRecipes #EatingOnABudget
#DietForASmallPlanet #AllRecipes

Have some canned #BlackBeans on hand? Try this out (or one can soak beans overnight)...

Best Black Beans

Submitted by Cameron
Updated on March 10, 2026

"This black beans recipe is ready in just 15 minutes! With a can of black beans, onion, and garlic from your pantry, plus some chopped fresh cilantro, this quick and easy side dish is a no-brainer when you're short on time. Pairs well with any Mexican or Cuban meal.

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 4

Ingredients

1 (16 ounce) can black beans, undrained
1 small onion, chopped
1 clove garlic, chopped
1 tablespoon chopped fresh cilantro
¼ teaspoon cayenne pepper
salt to taste


Directions

1. Gather all ingredients.
2. Combine beans, onion, and garlic in a medium saucepan; bring to a boil.
3. Reduce heat to medium-low. Stir in cilantro, cayenne, and salt. Simmer for 5 minutes.
4. Remove from pot, sprinkle with cilantro, and serve.


How to Season Black Beans

These black beans are simply seasoned with garlic, salt, and cayenne pepper for a hint of heat. Of course, it's incredibly easy to customize this basic recipe by incorporating your favorite flavorful ingredients. Try adding:

· Jalapeño
· Cumin
· Paprika
· Lime juice
· Chili powder
· Bay leaves "

Source:
https://www.allrecipes.com/recipe/63113/best-black-beans/

#SolarPunkSunday #VeganRecipes
#BlackBeanRecipes #EasyRecipes #EatingOnABudget
#DietForASmallPlanet #AllRecipes

Have some canned #BlackBeans on hand? Try this out (or one can soak beans overnight)...

Best Black Beans

Submitted by Cameron
Updated on March 10, 2026

"This black beans recipe is ready in just 15 minutes! With a can of black beans, onion, and garlic from your pantry, plus some chopped fresh cilantro, this quick and easy side dish is a no-brainer when you're short on time. Pairs well with any Mexican or Cuban meal.

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 4

Ingredients

1 (16 ounce) can black beans, undrained
1 small onion, chopped
1 clove garlic, chopped
1 tablespoon chopped fresh cilantro
¼ teaspoon cayenne pepper
salt to taste


Directions

1. Gather all ingredients.
2. Combine beans, onion, and garlic in a medium saucepan; bring to a boil.
3. Reduce heat to medium-low. Stir in cilantro, cayenne, and salt. Simmer for 5 minutes.
4. Remove from pot, sprinkle with cilantro, and serve.


How to Season Black Beans

These black beans are simply seasoned with garlic, salt, and cayenne pepper for a hint of heat. Of course, it's incredibly easy to customize this basic recipe by incorporating your favorite flavorful ingredients. Try adding:

· Jalapeño
· Cumin
· Paprika
· Lime juice
· Chili powder
· Bay leaves "

Source:
https://www.allrecipes.com/recipe/63113/best-black-beans/

#SolarPunkSunday #VeganRecipes
#BlackBeanRecipes #EasyRecipes #EatingOnABudget
#DietForASmallPlanet #AllRecipes

Have some canned #BlackBeans on hand? Try this out (or one can soak beans overnight)...

Best Black Beans

Submitted by Cameron
Updated on March 10, 2026

"This black beans recipe is ready in just 15 minutes! With a can of black beans, onion, and garlic from your pantry, plus some chopped fresh cilantro, this quick and easy side dish is a no-brainer when you're short on time. Pairs well with any Mexican or Cuban meal.

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 4

Ingredients

1 (16 ounce) can black beans, undrained
1 small onion, chopped
1 clove garlic, chopped
1 tablespoon chopped fresh cilantro
¼ teaspoon cayenne pepper
salt to taste


Directions

1. Gather all ingredients.
2. Combine beans, onion, and garlic in a medium saucepan; bring to a boil.
3. Reduce heat to medium-low. Stir in cilantro, cayenne, and salt. Simmer for 5 minutes.
4. Remove from pot, sprinkle with cilantro, and serve.


How to Season Black Beans

These black beans are simply seasoned with garlic, salt, and cayenne pepper for a hint of heat. Of course, it's incredibly easy to customize this basic recipe by incorporating your favorite flavorful ingredients. Try adding:

· Jalapeño
· Cumin
· Paprika
· Lime juice
· Chili powder
· Bay leaves "

Source:
https://www.allrecipes.com/recipe/63113/best-black-beans/

#SolarPunkSunday #VeganRecipes
#BlackBeanRecipes #EasyRecipes #EatingOnABudget
#DietForASmallPlanet #AllRecipes

Vegan Black Beans

By Sophia DeSantis, 2025

"I make this Vegan Black Beans recipe with dried beans, red onion, bell peppers, and garlic for a hearty dish. It simmers on the stove for about an hour, allowing the flavors to deepen with seasonings and herbs. This nourishing meal is perfect to serve any time of the day for my family.


Ingredients [for cooking on a stovetop]:

▢ 1 pound dried black beans , about 2 cups (soak overnight, see note in link)
▢ 1 cup chopped red onion
▢ 1 cup chopped red pepper
▢ 4 garlic cloves , finely chopped
▢ Drizzle of oil or broth to sauté
▢ 4-5 cups broth (see note)
▢ ½ cup red wine , sub more broth if you don’t have or want
▢ 2 teaspoons balsamic vinegar
▢ 1 tablespoon dried oregano
▢ 1 teaspoon smoked paprika
▢ 1 teaspoon sea salt
▢ ½ teaspoon ground black pepper

For cooking in the Instant Pot:
▢ Only use 3 cups broth

For cooking in the crock pot:
▢ Up broth to 5-6 cups

Instructions

▢ Sauté onion, pepper and garlic with drizzle of oil or broth until softened.
▢ Add the rest of the ingredients and bring to a rapid boil. About 10 minutes.
▢ Cover, reduce to a simmer and cook for about an hour. Check for desired done texture preference along the way.
▢ Serve however you want! These thicken as they sit, and get thicker in the fridge. They are even more flavorful the next day!

To cook in the Instant Pot:

▢ Use the sauté setting to sauté the onions, peppers and garlic, or sauté on the stove.
▢ Add the rest of the ingredients and cook on manual with the valve on the seal setting for 30 minutes.
▢ Allow pressure to naturally release for 15-20 minutes.
▢ Turn the valve to vent to finish releasing pressure.

To cook in the crock pot:

▢ Sauté the onions, peppers and garlic on the stove.
▢ Add them to the crock pot along with the rest of the ingredients.
▢ Cook on high for 3-4 hours or on low for 6-8. Check at 3 or 6 hours for doneness and add more broth if needed. You want the liquid to cover the beans so they don’t burn.


Variations

While I love the this black beans recipe as it is, I sometimes switch things up with these variations:

Make It Spicy: For more heat, I add some crushed red pepper or 1/8 (or more) teaspoon of cayenne pepper to the spice mixture. You could also add in 1-2 diced jalapenos (seeded would be milder, not seeded would be spicier) into the veggie mixture and sauté them together.

Cuban Style: For this version, I add 1 bay leaf while cooking (remove before serving), and I also stir in 1 tablespoon of ground cumin and 1 teaspoon of dried thyme along with the other spices.

#RefriedBeans: These beans taste great whole, but they can also be made into refried beans if you like! To do this, reduce the broth to 3-4 cups for a thicker consistency, and then after cooking, blend or mash the beans with an immersion blender until smooth.

Read more:
https://pickyeaterblog.com/vegan-black-beans/

#SolarPunkSunday #VeganRecipes #Vegan #BlackBeanRecipes
#EatingOnABudget #DietForASmallPlanet

Vegan Black Beans

By Sophia DeSantis, 2025

"I make this Vegan Black Beans recipe with dried beans, red onion, bell peppers, and garlic for a hearty dish. It simmers on the stove for about an hour, allowing the flavors to deepen with seasonings and herbs. This nourishing meal is perfect to serve any time of the day for my family.


Ingredients [for cooking on a stovetop]:

▢ 1 pound dried black beans , about 2 cups (soak overnight, see note in link)
▢ 1 cup chopped red onion
▢ 1 cup chopped red pepper
▢ 4 garlic cloves , finely chopped
▢ Drizzle of oil or broth to sauté
▢ 4-5 cups broth (see note)
▢ ½ cup red wine , sub more broth if you don’t have or want
▢ 2 teaspoons balsamic vinegar
▢ 1 tablespoon dried oregano
▢ 1 teaspoon smoked paprika
▢ 1 teaspoon sea salt
▢ ½ teaspoon ground black pepper

For cooking in the Instant Pot:
▢ Only use 3 cups broth

For cooking in the crock pot:
▢ Up broth to 5-6 cups

Instructions

▢ Sauté onion, pepper and garlic with drizzle of oil or broth until softened.
▢ Add the rest of the ingredients and bring to a rapid boil. About 10 minutes.
▢ Cover, reduce to a simmer and cook for about an hour. Check for desired done texture preference along the way.
▢ Serve however you want! These thicken as they sit, and get thicker in the fridge. They are even more flavorful the next day!

To cook in the Instant Pot:

▢ Use the sauté setting to sauté the onions, peppers and garlic, or sauté on the stove.
▢ Add the rest of the ingredients and cook on manual with the valve on the seal setting for 30 minutes.
▢ Allow pressure to naturally release for 15-20 minutes.
▢ Turn the valve to vent to finish releasing pressure.

To cook in the crock pot:

▢ Sauté the onions, peppers and garlic on the stove.
▢ Add them to the crock pot along with the rest of the ingredients.
▢ Cook on high for 3-4 hours or on low for 6-8. Check at 3 or 6 hours for doneness and add more broth if needed. You want the liquid to cover the beans so they don’t burn.


Variations

While I love the this black beans recipe as it is, I sometimes switch things up with these variations:

Make It Spicy: For more heat, I add some crushed red pepper or 1/8 (or more) teaspoon of cayenne pepper to the spice mixture. You could also add in 1-2 diced jalapenos (seeded would be milder, not seeded would be spicier) into the veggie mixture and sauté them together.

Cuban Style: For this version, I add 1 bay leaf while cooking (remove before serving), and I also stir in 1 tablespoon of ground cumin and 1 teaspoon of dried thyme along with the other spices.

#RefriedBeans: These beans taste great whole, but they can also be made into refried beans if you like! To do this, reduce the broth to 3-4 cups for a thicker consistency, and then after cooking, blend or mash the beans with an immersion blender until smooth.

Read more:
https://pickyeaterblog.com/vegan-black-beans/

#SolarPunkSunday #VeganRecipes #Vegan #BlackBeanRecipes
#EatingOnABudget #DietForASmallPlanet

Vegan Black Beans

By Sophia DeSantis, 2025

"I make this Vegan Black Beans recipe with dried beans, red onion, bell peppers, and garlic for a hearty dish. It simmers on the stove for about an hour, allowing the flavors to deepen with seasonings and herbs. This nourishing meal is perfect to serve any time of the day for my family.


Ingredients [for cooking on a stovetop]:

▢ 1 pound dried black beans , about 2 cups (soak overnight, see note in link)
▢ 1 cup chopped red onion
▢ 1 cup chopped red pepper
▢ 4 garlic cloves , finely chopped
▢ Drizzle of oil or broth to sauté
▢ 4-5 cups broth (see note)
▢ ½ cup red wine , sub more broth if you don’t have or want
▢ 2 teaspoons balsamic vinegar
▢ 1 tablespoon dried oregano
▢ 1 teaspoon smoked paprika
▢ 1 teaspoon sea salt
▢ ½ teaspoon ground black pepper

For cooking in the Instant Pot:
▢ Only use 3 cups broth

For cooking in the crock pot:
▢ Up broth to 5-6 cups

Instructions

▢ Sauté onion, pepper and garlic with drizzle of oil or broth until softened.
▢ Add the rest of the ingredients and bring to a rapid boil. About 10 minutes.
▢ Cover, reduce to a simmer and cook for about an hour. Check for desired done texture preference along the way.
▢ Serve however you want! These thicken as they sit, and get thicker in the fridge. They are even more flavorful the next day!

To cook in the Instant Pot:

▢ Use the sauté setting to sauté the onions, peppers and garlic, or sauté on the stove.
▢ Add the rest of the ingredients and cook on manual with the valve on the seal setting for 30 minutes.
▢ Allow pressure to naturally release for 15-20 minutes.
▢ Turn the valve to vent to finish releasing pressure.

To cook in the crock pot:

▢ Sauté the onions, peppers and garlic on the stove.
▢ Add them to the crock pot along with the rest of the ingredients.
▢ Cook on high for 3-4 hours or on low for 6-8. Check at 3 or 6 hours for doneness and add more broth if needed. You want the liquid to cover the beans so they don’t burn.


Variations

While I love the this black beans recipe as it is, I sometimes switch things up with these variations:

Make It Spicy: For more heat, I add some crushed red pepper or 1/8 (or more) teaspoon of cayenne pepper to the spice mixture. You could also add in 1-2 diced jalapenos (seeded would be milder, not seeded would be spicier) into the veggie mixture and sauté them together.

Cuban Style: For this version, I add 1 bay leaf while cooking (remove before serving), and I also stir in 1 tablespoon of ground cumin and 1 teaspoon of dried thyme along with the other spices.

#RefriedBeans: These beans taste great whole, but they can also be made into refried beans if you like! To do this, reduce the broth to 3-4 cups for a thicker consistency, and then after cooking, blend or mash the beans with an immersion blender until smooth.

Read more:
https://pickyeaterblog.com/vegan-black-beans/

#SolarPunkSunday #VeganRecipes #Vegan #BlackBeanRecipes
#EatingOnABudget #DietForASmallPlanet

Vegan Black Beans

By Sophia DeSantis, 2025

"I make this Vegan Black Beans recipe with dried beans, red onion, bell peppers, and garlic for a hearty dish. It simmers on the stove for about an hour, allowing the flavors to deepen with seasonings and herbs. This nourishing meal is perfect to serve any time of the day for my family.


Ingredients [for cooking on a stovetop]:

▢ 1 pound dried black beans , about 2 cups (soak overnight, see note in link)
▢ 1 cup chopped red onion
▢ 1 cup chopped red pepper
▢ 4 garlic cloves , finely chopped
▢ Drizzle of oil or broth to sauté
▢ 4-5 cups broth (see note)
▢ ½ cup red wine , sub more broth if you don’t have or want
▢ 2 teaspoons balsamic vinegar
▢ 1 tablespoon dried oregano
▢ 1 teaspoon smoked paprika
▢ 1 teaspoon sea salt
▢ ½ teaspoon ground black pepper

For cooking in the Instant Pot:
▢ Only use 3 cups broth

For cooking in the crock pot:
▢ Up broth to 5-6 cups

Instructions

▢ Sauté onion, pepper and garlic with drizzle of oil or broth until softened.
▢ Add the rest of the ingredients and bring to a rapid boil. About 10 minutes.
▢ Cover, reduce to a simmer and cook for about an hour. Check for desired done texture preference along the way.
▢ Serve however you want! These thicken as they sit, and get thicker in the fridge. They are even more flavorful the next day!

To cook in the Instant Pot:

▢ Use the sauté setting to sauté the onions, peppers and garlic, or sauté on the stove.
▢ Add the rest of the ingredients and cook on manual with the valve on the seal setting for 30 minutes.
▢ Allow pressure to naturally release for 15-20 minutes.
▢ Turn the valve to vent to finish releasing pressure.

To cook in the crock pot:

▢ Sauté the onions, peppers and garlic on the stove.
▢ Add them to the crock pot along with the rest of the ingredients.
▢ Cook on high for 3-4 hours or on low for 6-8. Check at 3 or 6 hours for doneness and add more broth if needed. You want the liquid to cover the beans so they don’t burn.


Variations

While I love the this black beans recipe as it is, I sometimes switch things up with these variations:

Make It Spicy: For more heat, I add some crushed red pepper or 1/8 (or more) teaspoon of cayenne pepper to the spice mixture. You could also add in 1-2 diced jalapenos (seeded would be milder, not seeded would be spicier) into the veggie mixture and sauté them together.

Cuban Style: For this version, I add 1 bay leaf while cooking (remove before serving), and I also stir in 1 tablespoon of ground cumin and 1 teaspoon of dried thyme along with the other spices.

#RefriedBeans: These beans taste great whole, but they can also be made into refried beans if you like! To do this, reduce the broth to 3-4 cups for a thicker consistency, and then after cooking, blend or mash the beans with an immersion blender until smooth.

Read more:
https://pickyeaterblog.com/vegan-black-beans/

#SolarPunkSunday #VeganRecipes #Vegan #BlackBeanRecipes
#EatingOnABudget #DietForASmallPlanet

Vegan Black Beans

By Sophia DeSantis, 2025

"I make this Vegan Black Beans recipe with dried beans, red onion, bell peppers, and garlic for a hearty dish. It simmers on the stove for about an hour, allowing the flavors to deepen with seasonings and herbs. This nourishing meal is perfect to serve any time of the day for my family.


Ingredients [for cooking on a stovetop]:

▢ 1 pound dried black beans , about 2 cups (soak overnight, see note in link)
▢ 1 cup chopped red onion
▢ 1 cup chopped red pepper
▢ 4 garlic cloves , finely chopped
▢ Drizzle of oil or broth to sauté
▢ 4-5 cups broth (see note)
▢ ½ cup red wine , sub more broth if you don’t have or want
▢ 2 teaspoons balsamic vinegar
▢ 1 tablespoon dried oregano
▢ 1 teaspoon smoked paprika
▢ 1 teaspoon sea salt
▢ ½ teaspoon ground black pepper

For cooking in the Instant Pot:
▢ Only use 3 cups broth

For cooking in the crock pot:
▢ Up broth to 5-6 cups

Instructions

▢ Sauté onion, pepper and garlic with drizzle of oil or broth until softened.
▢ Add the rest of the ingredients and bring to a rapid boil. About 10 minutes.
▢ Cover, reduce to a simmer and cook for about an hour. Check for desired done texture preference along the way.
▢ Serve however you want! These thicken as they sit, and get thicker in the fridge. They are even more flavorful the next day!

To cook in the Instant Pot:

▢ Use the sauté setting to sauté the onions, peppers and garlic, or sauté on the stove.
▢ Add the rest of the ingredients and cook on manual with the valve on the seal setting for 30 minutes.
▢ Allow pressure to naturally release for 15-20 minutes.
▢ Turn the valve to vent to finish releasing pressure.

To cook in the crock pot:

▢ Sauté the onions, peppers and garlic on the stove.
▢ Add them to the crock pot along with the rest of the ingredients.
▢ Cook on high for 3-4 hours or on low for 6-8. Check at 3 or 6 hours for doneness and add more broth if needed. You want the liquid to cover the beans so they don’t burn.


Variations

While I love the this black beans recipe as it is, I sometimes switch things up with these variations:

Make It Spicy: For more heat, I add some crushed red pepper or 1/8 (or more) teaspoon of cayenne pepper to the spice mixture. You could also add in 1-2 diced jalapenos (seeded would be milder, not seeded would be spicier) into the veggie mixture and sauté them together.

Cuban Style: For this version, I add 1 bay leaf while cooking (remove before serving), and I also stir in 1 tablespoon of ground cumin and 1 teaspoon of dried thyme along with the other spices.

#RefriedBeans: These beans taste great whole, but they can also be made into refried beans if you like! To do this, reduce the broth to 3-4 cups for a thicker consistency, and then after cooking, blend or mash the beans with an immersion blender until smooth.

Read more:
https://pickyeaterblog.com/vegan-black-beans/

#SolarPunkSunday #VeganRecipes #Vegan #BlackBeanRecipes
#EatingOnABudget #DietForASmallPlanet

Stewed #BlackBeans

#UMaineCoopExtension: "Mainely Dish" Recipe Video Series.

Feb 13, 2024

Makes 4, 1 cup servings

Ingredients:

1/2 pound (8 ounces) dry black beans
1.5 tablespoons vegetable oil
¼ cup onion, finely chopped
(Optional) 1.5 tablespoons jalapeno, pepper finely chopped
1 clove (1 tablespoon) garlic, finely chopped
½ teaspoon cumin powder
1-quart water - approximately 4 cups
1 bay leaf
¼ teaspoon salt

Method:

1. Soak the beans using the method of your choice - traditional soak, hot soak, or quick soak (link to beans publication)

2. Drain and rinse the black beans.

3. In a large heavy bottom pot, heat the oil over medium heat.

4. Once the oil is hot, add the onion, jalapeno (optional), and garlic. Add ¼ teaspoon of salt.

5. Stir and cook until the vegetables have softened, 3-5 minutes. Reduce heat if vegetables are browning.

6. Add cumin and bay leaf. Stir and cook for 1-2 minutes.

7. Add rinsed black beans and add about 1 quart (4 cups) of water or just enough water to cover the beans.

8. Bring to a simmer, do not boil. Cook on a simmer until beans are tender, 1.5-2.5 hours. Can be transferred to a crock pot or oven for easy cooking.

9. Season to taste with salt and pepper.

Recipe courtesy of Rob Dumas, University of Maine Food Science Innovation Coordinator and Facility Manager for the School of Food and Agriculture; Certified Executive Chef, American Culinary Federation.

Please note: This video was filmed using non-stick cookware that contains PFAS, also known as “forever chemicals.” As of January 1, 2026, the state of Maine has banned the sale of cookware with intentionally added PFAS, including non-stick cookware coated with Teflon used in these videos. Mainely Dish now uses PFAS-free alternatives in Extension programs and videos. Certain non-stick coatings on cookware, such as PTFE, commonly known by its brand name Teflon, may contain per- and polyfluoroalkyl substances (PFAS). PFAS are associated with numerous health and environmental effects. Below are resources to help consumers avoid PFAS exposure while using non-stick cookware and make informed decisions about purchasing PFAS-free alternative."

Video and links:
https://www.youtube.com/watch?v=Ogm1n_aTATU&list=PL8D1C914E1E1FEA69&index=45

#SolarPunkSunday #VeganRecipes #BlackBeanRecipes #EasyRecipes #RecipeVideos #MainelyDish #UMaine #EatingOnABudget #DietForASmallPlanet #UniversityOfMaineCooperativeExtension

Stewed #BlackBeans

#UMaineCoopExtension: "Mainely Dish" Recipe Video Series.

Feb 13, 2024

Makes 4, 1 cup servings

Ingredients:

1/2 pound (8 ounces) dry black beans
1.5 tablespoons vegetable oil
¼ cup onion, finely chopped
(Optional) 1.5 tablespoons jalapeno, pepper finely chopped
1 clove (1 tablespoon) garlic, finely chopped
½ teaspoon cumin powder
1-quart water - approximately 4 cups
1 bay leaf
¼ teaspoon salt

Method:

1. Soak the beans using the method of your choice - traditional soak, hot soak, or quick soak (link to beans publication)

2. Drain and rinse the black beans.

3. In a large heavy bottom pot, heat the oil over medium heat.

4. Once the oil is hot, add the onion, jalapeno (optional), and garlic. Add ¼ teaspoon of salt.

5. Stir and cook until the vegetables have softened, 3-5 minutes. Reduce heat if vegetables are browning.

6. Add cumin and bay leaf. Stir and cook for 1-2 minutes.

7. Add rinsed black beans and add about 1 quart (4 cups) of water or just enough water to cover the beans.

8. Bring to a simmer, do not boil. Cook on a simmer until beans are tender, 1.5-2.5 hours. Can be transferred to a crock pot or oven for easy cooking.

9. Season to taste with salt and pepper.

Recipe courtesy of Rob Dumas, University of Maine Food Science Innovation Coordinator and Facility Manager for the School of Food and Agriculture; Certified Executive Chef, American Culinary Federation.

Please note: This video was filmed using non-stick cookware that contains PFAS, also known as “forever chemicals.” As of January 1, 2026, the state of Maine has banned the sale of cookware with intentionally added PFAS, including non-stick cookware coated with Teflon used in these videos. Mainely Dish now uses PFAS-free alternatives in Extension programs and videos. Certain non-stick coatings on cookware, such as PTFE, commonly known by its brand name Teflon, may contain per- and polyfluoroalkyl substances (PFAS). PFAS are associated with numerous health and environmental effects. Below are resources to help consumers avoid PFAS exposure while using non-stick cookware and make informed decisions about purchasing PFAS-free alternative."

Video and links:
https://www.youtube.com/watch?v=Ogm1n_aTATU&list=PL8D1C914E1E1FEA69&index=45

#SolarPunkSunday #VeganRecipes #BlackBeanRecipes #EasyRecipes #RecipeVideos #MainelyDish #UMaine #EatingOnABudget #DietForASmallPlanet #UniversityOfMaineCooperativeExtension

Stewed #BlackBeans

#UMaineCoopExtension: "Mainely Dish" Recipe Video Series.

Feb 13, 2024

Makes 4, 1 cup servings

Ingredients:

1/2 pound (8 ounces) dry black beans
1.5 tablespoons vegetable oil
¼ cup onion, finely chopped
(Optional) 1.5 tablespoons jalapeno, pepper finely chopped
1 clove (1 tablespoon) garlic, finely chopped
½ teaspoon cumin powder
1-quart water - approximately 4 cups
1 bay leaf
¼ teaspoon salt

Method:

1. Soak the beans using the method of your choice - traditional soak, hot soak, or quick soak (link to beans publication)

2. Drain and rinse the black beans.

3. In a large heavy bottom pot, heat the oil over medium heat.

4. Once the oil is hot, add the onion, jalapeno (optional), and garlic. Add ¼ teaspoon of salt.

5. Stir and cook until the vegetables have softened, 3-5 minutes. Reduce heat if vegetables are browning.

6. Add cumin and bay leaf. Stir and cook for 1-2 minutes.

7. Add rinsed black beans and add about 1 quart (4 cups) of water or just enough water to cover the beans.

8. Bring to a simmer, do not boil. Cook on a simmer until beans are tender, 1.5-2.5 hours. Can be transferred to a crock pot or oven for easy cooking.

9. Season to taste with salt and pepper.

Recipe courtesy of Rob Dumas, University of Maine Food Science Innovation Coordinator and Facility Manager for the School of Food and Agriculture; Certified Executive Chef, American Culinary Federation.

Please note: This video was filmed using non-stick cookware that contains PFAS, also known as “forever chemicals.” As of January 1, 2026, the state of Maine has banned the sale of cookware with intentionally added PFAS, including non-stick cookware coated with Teflon used in these videos. Mainely Dish now uses PFAS-free alternatives in Extension programs and videos. Certain non-stick coatings on cookware, such as PTFE, commonly known by its brand name Teflon, may contain per- and polyfluoroalkyl substances (PFAS). PFAS are associated with numerous health and environmental effects. Below are resources to help consumers avoid PFAS exposure while using non-stick cookware and make informed decisions about purchasing PFAS-free alternative."

Video and links:
https://www.youtube.com/watch?v=Ogm1n_aTATU&list=PL8D1C914E1E1FEA69&index=45

#SolarPunkSunday #VeganRecipes #BlackBeanRecipes #EasyRecipes #RecipeVideos #MainelyDish #UMaine #EatingOnABudget #DietForASmallPlanet #UniversityOfMaineCooperativeExtension

Stewed #BlackBeans

#UMaineCoopExtension: "Mainely Dish" Recipe Video Series.

Feb 13, 2024

Makes 4, 1 cup servings

Ingredients:

1/2 pound (8 ounces) dry black beans
1.5 tablespoons vegetable oil
¼ cup onion, finely chopped
(Optional) 1.5 tablespoons jalapeno, pepper finely chopped
1 clove (1 tablespoon) garlic, finely chopped
½ teaspoon cumin powder
1-quart water - approximately 4 cups
1 bay leaf
¼ teaspoon salt

Method:

1. Soak the beans using the method of your choice - traditional soak, hot soak, or quick soak (link to beans publication)

2. Drain and rinse the black beans.

3. In a large heavy bottom pot, heat the oil over medium heat.

4. Once the oil is hot, add the onion, jalapeno (optional), and garlic. Add ¼ teaspoon of salt.

5. Stir and cook until the vegetables have softened, 3-5 minutes. Reduce heat if vegetables are browning.

6. Add cumin and bay leaf. Stir and cook for 1-2 minutes.

7. Add rinsed black beans and add about 1 quart (4 cups) of water or just enough water to cover the beans.

8. Bring to a simmer, do not boil. Cook on a simmer until beans are tender, 1.5-2.5 hours. Can be transferred to a crock pot or oven for easy cooking.

9. Season to taste with salt and pepper.

Recipe courtesy of Rob Dumas, University of Maine Food Science Innovation Coordinator and Facility Manager for the School of Food and Agriculture; Certified Executive Chef, American Culinary Federation.

Please note: This video was filmed using non-stick cookware that contains PFAS, also known as “forever chemicals.” As of January 1, 2026, the state of Maine has banned the sale of cookware with intentionally added PFAS, including non-stick cookware coated with Teflon used in these videos. Mainely Dish now uses PFAS-free alternatives in Extension programs and videos. Certain non-stick coatings on cookware, such as PTFE, commonly known by its brand name Teflon, may contain per- and polyfluoroalkyl substances (PFAS). PFAS are associated with numerous health and environmental effects. Below are resources to help consumers avoid PFAS exposure while using non-stick cookware and make informed decisions about purchasing PFAS-free alternative."

Video and links:
https://www.youtube.com/watch?v=Ogm1n_aTATU&list=PL8D1C914E1E1FEA69&index=45

#SolarPunkSunday #VeganRecipes #BlackBeanRecipes #EasyRecipes #RecipeVideos #MainelyDish #UMaine #EatingOnABudget #DietForASmallPlanet #UniversityOfMaineCooperativeExtension

Stewed #BlackBeans

#UMaineCoopExtension: "Mainely Dish" Recipe Video Series.

Feb 13, 2024

Makes 4, 1 cup servings

Ingredients:

1/2 pound (8 ounces) dry black beans
1.5 tablespoons vegetable oil
¼ cup onion, finely chopped
(Optional) 1.5 tablespoons jalapeno, pepper finely chopped
1 clove (1 tablespoon) garlic, finely chopped
½ teaspoon cumin powder
1-quart water - approximately 4 cups
1 bay leaf
¼ teaspoon salt

Method:

1. Soak the beans using the method of your choice - traditional soak, hot soak, or quick soak (link to beans publication)

2. Drain and rinse the black beans.

3. In a large heavy bottom pot, heat the oil over medium heat.

4. Once the oil is hot, add the onion, jalapeno (optional), and garlic. Add ¼ teaspoon of salt.

5. Stir and cook until the vegetables have softened, 3-5 minutes. Reduce heat if vegetables are browning.

6. Add cumin and bay leaf. Stir and cook for 1-2 minutes.

7. Add rinsed black beans and add about 1 quart (4 cups) of water or just enough water to cover the beans.

8. Bring to a simmer, do not boil. Cook on a simmer until beans are tender, 1.5-2.5 hours. Can be transferred to a crock pot or oven for easy cooking.

9. Season to taste with salt and pepper.

Recipe courtesy of Rob Dumas, University of Maine Food Science Innovation Coordinator and Facility Manager for the School of Food and Agriculture; Certified Executive Chef, American Culinary Federation.

Please note: This video was filmed using non-stick cookware that contains PFAS, also known as “forever chemicals.” As of January 1, 2026, the state of Maine has banned the sale of cookware with intentionally added PFAS, including non-stick cookware coated with Teflon used in these videos. Mainely Dish now uses PFAS-free alternatives in Extension programs and videos. Certain non-stick coatings on cookware, such as PTFE, commonly known by its brand name Teflon, may contain per- and polyfluoroalkyl substances (PFAS). PFAS are associated with numerous health and environmental effects. Below are resources to help consumers avoid PFAS exposure while using non-stick cookware and make informed decisions about purchasing PFAS-free alternative."

Video and links:
https://www.youtube.com/watch?v=Ogm1n_aTATU&list=PL8D1C914E1E1FEA69&index=45

#SolarPunkSunday #VeganRecipes #BlackBeanRecipes #EasyRecipes #RecipeVideos #MainelyDish #UMaine #EatingOnABudget #DietForASmallPlanet #UniversityOfMaineCooperativeExtension

By changing our diets now, we can avoid the food chaos that climate change is bringing

Published: August 6, 2025

Excerpt: "This trajectory of climate-driven food price hikes – leading to social unrest and political decay – is not inevitable. The scientific consensus shows that the biggest opportunity we have for reducing food’s environmental impacts across many countries is increasing the amount of plants we eat and reducing meat and dairy intake.

"This could help us better deal with shocks. It’s likely such shifts would be better for related climate shocks such as flooding and storm surges.

"Plant-rich diets are beneficial because eating plants is a far more efficient way of delivering the calories and nutrients we need for a healthy lifestyle than eating animals that are fed on plants.

"My team and I found that a shift to plant-rich diets in the UK would free an area almost the size of Scotland. As climate change hits food production, some land currently producing animal feed could be used for human crops instead. There would still be plenty of land left which could – if sufficient policies are put in place – be used to meet biodiversity targets while improving access to nature for millions and improving mental health.

"The plant-rich diet we investigated isn’t vegan. It’s not even vegetarian, although it does include a reasonable (and healthier) amount of meat and dairy. For example, it still includes a hamburger every fortnight." [Well, personally, I prefer a buffalo burger once a month or every two months, but yeah...]

Read more: https://theconversation.com/by-changing-our-diets-now-we-can-avoid-the-food-chaos-that-climate-change-is-bringing-256828

#SolarPunkSunday #ClimateChange #FoodSecurity #EatMoreVeggies #EatLessMeat #DietForASmallPlanet

By changing our diets now, we can avoid the food chaos that climate change is bringing

Published: August 6, 2025

Excerpt: "This trajectory of climate-driven food price hikes – leading to social unrest and political decay – is not inevitable. The scientific consensus shows that the biggest opportunity we have for reducing food’s environmental impacts across many countries is increasing the amount of plants we eat and reducing meat and dairy intake.

"This could help us better deal with shocks. It’s likely such shifts would be better for related climate shocks such as flooding and storm surges.

"Plant-rich diets are beneficial because eating plants is a far more efficient way of delivering the calories and nutrients we need for a healthy lifestyle than eating animals that are fed on plants.

"My team and I found that a shift to plant-rich diets in the UK would free an area almost the size of Scotland. As climate change hits food production, some land currently producing animal feed could be used for human crops instead. There would still be plenty of land left which could – if sufficient policies are put in place – be used to meet biodiversity targets while improving access to nature for millions and improving mental health.

"The plant-rich diet we investigated isn’t vegan. It’s not even vegetarian, although it does include a reasonable (and healthier) amount of meat and dairy. For example, it still includes a hamburger every fortnight." [Well, personally, I prefer a buffalo burger once a month or every two months, but yeah...]

Read more: https://theconversation.com/by-changing-our-diets-now-we-can-avoid-the-food-chaos-that-climate-change-is-bringing-256828

#SolarPunkSunday #ClimateChange #FoodSecurity #EatMoreVeggies #EatLessMeat #DietForASmallPlanet

By changing our diets now, we can avoid the food chaos that climate change is bringing

Published: August 6, 2025

Excerpt: "This trajectory of climate-driven food price hikes – leading to social unrest and political decay – is not inevitable. The scientific consensus shows that the biggest opportunity we have for reducing food’s environmental impacts across many countries is increasing the amount of plants we eat and reducing meat and dairy intake.

"This could help us better deal with shocks. It’s likely such shifts would be better for related climate shocks such as flooding and storm surges.

"Plant-rich diets are beneficial because eating plants is a far more efficient way of delivering the calories and nutrients we need for a healthy lifestyle than eating animals that are fed on plants.

"My team and I found that a shift to plant-rich diets in the UK would free an area almost the size of Scotland. As climate change hits food production, some land currently producing animal feed could be used for human crops instead. There would still be plenty of land left which could – if sufficient policies are put in place – be used to meet biodiversity targets while improving access to nature for millions and improving mental health.

"The plant-rich diet we investigated isn’t vegan. It’s not even vegetarian, although it does include a reasonable (and healthier) amount of meat and dairy. For example, it still includes a hamburger every fortnight." [Well, personally, I prefer a buffalo burger once a month or every two months, but yeah...]

Read more: https://theconversation.com/by-changing-our-diets-now-we-can-avoid-the-food-chaos-that-climate-change-is-bringing-256828

#SolarPunkSunday #ClimateChange #FoodSecurity #EatMoreVeggies #EatLessMeat #DietForASmallPlanet

By changing our diets now, we can avoid the food chaos that climate change is bringing

Published: August 6, 2025

Excerpt: "This trajectory of climate-driven food price hikes – leading to social unrest and political decay – is not inevitable. The scientific consensus shows that the biggest opportunity we have for reducing food’s environmental impacts across many countries is increasing the amount of plants we eat and reducing meat and dairy intake.

"This could help us better deal with shocks. It’s likely such shifts would be better for related climate shocks such as flooding and storm surges.

"Plant-rich diets are beneficial because eating plants is a far more efficient way of delivering the calories and nutrients we need for a healthy lifestyle than eating animals that are fed on plants.

"My team and I found that a shift to plant-rich diets in the UK would free an area almost the size of Scotland. As climate change hits food production, some land currently producing animal feed could be used for human crops instead. There would still be plenty of land left which could – if sufficient policies are put in place – be used to meet biodiversity targets while improving access to nature for millions and improving mental health.

"The plant-rich diet we investigated isn’t vegan. It’s not even vegetarian, although it does include a reasonable (and healthier) amount of meat and dairy. For example, it still includes a hamburger every fortnight." [Well, personally, I prefer a buffalo burger once a month or every two months, but yeah...]

Read more: https://theconversation.com/by-changing-our-diets-now-we-can-avoid-the-food-chaos-that-climate-change-is-bringing-256828

#SolarPunkSunday #ClimateChange #FoodSecurity #EatMoreVeggies #EatLessMeat #DietForASmallPlanet

By changing our diets now, we can avoid the food chaos that climate change is bringing

Published: August 6, 2025

Excerpt: "This trajectory of climate-driven food price hikes – leading to social unrest and political decay – is not inevitable. The scientific consensus shows that the biggest opportunity we have for reducing food’s environmental impacts across many countries is increasing the amount of plants we eat and reducing meat and dairy intake.

"This could help us better deal with shocks. It’s likely such shifts would be better for related climate shocks such as flooding and storm surges.

"Plant-rich diets are beneficial because eating plants is a far more efficient way of delivering the calories and nutrients we need for a healthy lifestyle than eating animals that are fed on plants.

"My team and I found that a shift to plant-rich diets in the UK would free an area almost the size of Scotland. As climate change hits food production, some land currently producing animal feed could be used for human crops instead. There would still be plenty of land left which could – if sufficient policies are put in place – be used to meet biodiversity targets while improving access to nature for millions and improving mental health.

"The plant-rich diet we investigated isn’t vegan. It’s not even vegetarian, although it does include a reasonable (and healthier) amount of meat and dairy. For example, it still includes a hamburger every fortnight." [Well, personally, I prefer a buffalo burger once a month or every two months, but yeah...]

Read more: https://theconversation.com/by-changing-our-diets-now-we-can-avoid-the-food-chaos-that-climate-change-is-bringing-256828

#SolarPunkSunday #ClimateChange #FoodSecurity #EatMoreVeggies #EatLessMeat #DietForASmallPlanet

Not a vegan recipe, but there are suggestions for making it vegan. I haven't tried this yet, but I love Greek food, so...

#RainbowChard Bowls

These rainbow chard bowls are a delicious weeknight dinner! With 10 ingredients, they're easy to make, but they pack a punch of flavor.

Ingredients

1 cup uncooked whole wheat orzo
1+ tablespoons olive oil
1 garlic clove, minced
½ teaspoon Dijon mustard
A few squeezes of lemon
1 small bunch of rainbow chard (about 4-5 leaves)
⅓ cup feta cheese
¼ cup toasted walnuts
Sea salt and fresh black pepper

Instructions

1. Prep your chard by slicing off the coarse parts of the stems and dicing them. Coarsely chop the greens and set aside.

2. Cook orzo in a pot of salted boiling water according to package directions (or about 9 minutes).

3. In a medium bowl add 1 tablespoon olive oil, minced garlic, dijon mustard, lemon, salt and pepper. Once your orzo is done cooking, drain it and then add it to this bowl and toss. (the heat of the pasta will gently cook the raw garlic). Taste, adjust seasonings and set aside.

4. In a medium skillet, heat a few teaspoons of olive oil, then add the chard stems, salt and pepper. Next, add the chard leaves and toss until just wilted (less than 2 minutes). Finish with a squeeze of lemon and remove from heat.

5. Assemble bowls with orzo, chard, feta and toasted walnuts.

Notes
- Make this gluten free by subbing quinoa for orzo.
- Make this vegan by skipping the cheese and topping it with a few capers.

Source:
https://www.loveandlemons.com/rainbow-chard-bowls/

#RainbowSwissChard #SolarPunkSunday
#VegetarianRecipes #GrowYourOwn
#Recipes #RainbowSwissChard #DietForASmallPlanet

Not a vegan recipe, but there are suggestions for making it vegan. I haven't tried this yet, but I love Greek food, so...

#RainbowChard Bowls

These rainbow chard bowls are a delicious weeknight dinner! With 10 ingredients, they're easy to make, but they pack a punch of flavor.

Ingredients

1 cup uncooked whole wheat orzo
1+ tablespoons olive oil
1 garlic clove, minced
½ teaspoon Dijon mustard
A few squeezes of lemon
1 small bunch of rainbow chard (about 4-5 leaves)
⅓ cup feta cheese
¼ cup toasted walnuts
Sea salt and fresh black pepper

Instructions

1. Prep your chard by slicing off the coarse parts of the stems and dicing them. Coarsely chop the greens and set aside.

2. Cook orzo in a pot of salted boiling water according to package directions (or about 9 minutes).

3. In a medium bowl add 1 tablespoon olive oil, minced garlic, dijon mustard, lemon, salt and pepper. Once your orzo is done cooking, drain it and then add it to this bowl and toss. (the heat of the pasta will gently cook the raw garlic). Taste, adjust seasonings and set aside.

4. In a medium skillet, heat a few teaspoons of olive oil, then add the chard stems, salt and pepper. Next, add the chard leaves and toss until just wilted (less than 2 minutes). Finish with a squeeze of lemon and remove from heat.

5. Assemble bowls with orzo, chard, feta and toasted walnuts.

Notes
- Make this gluten free by subbing quinoa for orzo.
- Make this vegan by skipping the cheese and topping it with a few capers.

Source:
https://www.loveandlemons.com/rainbow-chard-bowls/

#RainbowSwissChard #SolarPunkSunday
#VegetarianRecipes #GrowYourOwn
#Recipes #RainbowSwissChard #DietForASmallPlanet

Not a vegan recipe, but there are suggestions for making it vegan. I haven't tried this yet, but I love Greek food, so...

#RainbowChard Bowls

These rainbow chard bowls are a delicious weeknight dinner! With 10 ingredients, they're easy to make, but they pack a punch of flavor.

Ingredients

1 cup uncooked whole wheat orzo
1+ tablespoons olive oil
1 garlic clove, minced
½ teaspoon Dijon mustard
A few squeezes of lemon
1 small bunch of rainbow chard (about 4-5 leaves)
⅓ cup feta cheese
¼ cup toasted walnuts
Sea salt and fresh black pepper

Instructions

1. Prep your chard by slicing off the coarse parts of the stems and dicing them. Coarsely chop the greens and set aside.

2. Cook orzo in a pot of salted boiling water according to package directions (or about 9 minutes).

3. In a medium bowl add 1 tablespoon olive oil, minced garlic, dijon mustard, lemon, salt and pepper. Once your orzo is done cooking, drain it and then add it to this bowl and toss. (the heat of the pasta will gently cook the raw garlic). Taste, adjust seasonings and set aside.

4. In a medium skillet, heat a few teaspoons of olive oil, then add the chard stems, salt and pepper. Next, add the chard leaves and toss until just wilted (less than 2 minutes). Finish with a squeeze of lemon and remove from heat.

5. Assemble bowls with orzo, chard, feta and toasted walnuts.

Notes
- Make this gluten free by subbing quinoa for orzo.
- Make this vegan by skipping the cheese and topping it with a few capers.

Source:
https://www.loveandlemons.com/rainbow-chard-bowls/

#RainbowSwissChard #SolarPunkSunday
#VegetarianRecipes #GrowYourOwn
#Recipes #RainbowSwissChard #DietForASmallPlanet

Not a vegan recipe, but there are suggestions for making it vegan. I haven't tried this yet, but I love Greek food, so...

#RainbowChard Bowls

These rainbow chard bowls are a delicious weeknight dinner! With 10 ingredients, they're easy to make, but they pack a punch of flavor.

Ingredients

1 cup uncooked whole wheat orzo
1+ tablespoons olive oil
1 garlic clove, minced
½ teaspoon Dijon mustard
A few squeezes of lemon
1 small bunch of rainbow chard (about 4-5 leaves)
⅓ cup feta cheese
¼ cup toasted walnuts
Sea salt and fresh black pepper

Instructions

1. Prep your chard by slicing off the coarse parts of the stems and dicing them. Coarsely chop the greens and set aside.

2. Cook orzo in a pot of salted boiling water according to package directions (or about 9 minutes).

3. In a medium bowl add 1 tablespoon olive oil, minced garlic, dijon mustard, lemon, salt and pepper. Once your orzo is done cooking, drain it and then add it to this bowl and toss. (the heat of the pasta will gently cook the raw garlic). Taste, adjust seasonings and set aside.

4. In a medium skillet, heat a few teaspoons of olive oil, then add the chard stems, salt and pepper. Next, add the chard leaves and toss until just wilted (less than 2 minutes). Finish with a squeeze of lemon and remove from heat.

5. Assemble bowls with orzo, chard, feta and toasted walnuts.

Notes
- Make this gluten free by subbing quinoa for orzo.
- Make this vegan by skipping the cheese and topping it with a few capers.

Source:
https://www.loveandlemons.com/rainbow-chard-bowls/

#RainbowSwissChard #SolarPunkSunday
#VegetarianRecipes #GrowYourOwn
#Recipes #RainbowSwissChard #DietForASmallPlanet

Not a vegan recipe, but there are suggestions for making it vegan. I haven't tried this yet, but I love Greek food, so...

#RainbowChard Bowls

These rainbow chard bowls are a delicious weeknight dinner! With 10 ingredients, they're easy to make, but they pack a punch of flavor.

Ingredients

1 cup uncooked whole wheat orzo
1+ tablespoons olive oil
1 garlic clove, minced
½ teaspoon Dijon mustard
A few squeezes of lemon
1 small bunch of rainbow chard (about 4-5 leaves)
⅓ cup feta cheese
¼ cup toasted walnuts
Sea salt and fresh black pepper

Instructions

1. Prep your chard by slicing off the coarse parts of the stems and dicing them. Coarsely chop the greens and set aside.

2. Cook orzo in a pot of salted boiling water according to package directions (or about 9 minutes).

3. In a medium bowl add 1 tablespoon olive oil, minced garlic, dijon mustard, lemon, salt and pepper. Once your orzo is done cooking, drain it and then add it to this bowl and toss. (the heat of the pasta will gently cook the raw garlic). Taste, adjust seasonings and set aside.

4. In a medium skillet, heat a few teaspoons of olive oil, then add the chard stems, salt and pepper. Next, add the chard leaves and toss until just wilted (less than 2 minutes). Finish with a squeeze of lemon and remove from heat.

5. Assemble bowls with orzo, chard, feta and toasted walnuts.

Notes
- Make this gluten free by subbing quinoa for orzo.
- Make this vegan by skipping the cheese and topping it with a few capers.

Source:
https://www.loveandlemons.com/rainbow-chard-bowls/

#RainbowSwissChard #SolarPunkSunday
#VegetarianRecipes #GrowYourOwn
#Recipes #RainbowSwissChard #DietForASmallPlanet

Another #VeganRecipe for #RainbowChard. I haven't tried this one yet, but it sounds delicious!

One Pot Rainbow Chard Recipe with Beans

June 20, 2024 by Maria

Ingredients

- Olive oil: For sautéing, it adds a rich, smooth base flavor.
- Garlic: Garlic infuses the dish with an irresistible aroma.
- Shallot: Adds a subtle sweetness and depth to the dish.
- Rainbow chard: The star of the show with its colorful stems and lush leaves. If you can’t find rainbow chard, regular Swiss chard, kale, spinach, collard greens or even rapini can be great substitutes.
- Salt: Essential for seasoning to taste. Sea salt or kosher salt can be used in the same quantity.
- Canned white beans: I love using canned cannellini beans in this recipe. You can easily use navy beans, great northern beans, or even chickpeas.
- White wine vinegar: This will brighten everything up with its fresh acidity. You can use apple cider vinegar, lemon juice, or even a splash of balsamic vinegar as a replacement.
- Chili flakes and black pepper: These optional spices can elevate the overall flavor of this Italian dish.
- Olive oil for drizzling: One final drizzle of extra virgin olive oil adds a touch of richness. Of course, this is optional.

How to make this easy rainbow chard recipe

1. Heat the oil: In a large pan or Dutch oven, heat 2 tablespoons of olive oil over medium-low heat.
2. Sauté the aromatics: Add the minced garlic, stir frequently and sauté until fragrant, about 1 minute. Then, add the chopped shallot and cook, stirring frequently, for 3-4 minutes until translucent.
3. Cook the chard stems: Toss in the chopped chard stems. Cook for another 3-4 minutes until they start to soften.
4. Season: Season with ⅛ teaspoon of salt, a pinch of chili flakes, and pepper to taste (if using).
5. Cook the chard leaves: Add the chopped chard leaves to the pan. Increase the heat to medium-high and cover. Cook, stirring occasionally, until wilted, about 3-5 minutes.
6. Evaporate the liquid: Remove the cover and cook until there is no longer any liquid, 4-5 minutes.
7. Add the beans: Add the drained white beans to the pan. Cook for another 2-3 minutes until the beans are heated through.
8. Finish with vinegar: Stir in 1 teaspoon of white wine vinegar.
9. Taste and adjust seasonings.
10. Final touch: Remove from heat, plate and drizzle with extra virgin olive oil.

Tips

- Choose fresh chard: When selecting rainbow chard, look for leaves that are bright and crisp, with vibrant, colorful stems. Avoid any wilted or yellowing leaves, as they may indicate older or less fresh chard.
- Blanching the leaves: Consider blanching the chard leaves for a minute or two before sautéing. This quick blanching process can help mellow out any potential bitterness in the leaves.
- Cook the stems separately and first: To ensure that the rainbow chard stems are cooked to the desired tenderness, consider cooking them separately and before adding the leaves. The stems may take slightly longer to cook, so giving them a head start can help achieve a more evenly cooked dish.
- Canned beans without salt: If you use canned beans without salt, there is no need to rinse them.
- Recipe scalability: This one-pot sauteed chard and white bean recipe can easily be doubled to accommodate larger servings or to prepare leftovers. Simply adjust the ingredient quantities accordingly.

Read more:
https://www.shelovesbiscotti.com/rainbow-chard-recipe/#ingredients

#SolarPunkSunday #VeganRecipes #GrowYourOwn #Recipes #RainbowSwissChard
#DietForASmallPlanet

Another #VeganRecipe for #RainbowChard. I haven't tried this one yet, but it sounds delicious!

One Pot Rainbow Chard Recipe with Beans

June 20, 2024 by Maria

Ingredients

- Olive oil: For sautéing, it adds a rich, smooth base flavor.
- Garlic: Garlic infuses the dish with an irresistible aroma.
- Shallot: Adds a subtle sweetness and depth to the dish.
- Rainbow chard: The star of the show with its colorful stems and lush leaves. If you can’t find rainbow chard, regular Swiss chard, kale, spinach, collard greens or even rapini can be great substitutes.
- Salt: Essential for seasoning to taste. Sea salt or kosher salt can be used in the same quantity.
- Canned white beans: I love using canned cannellini beans in this recipe. You can easily use navy beans, great northern beans, or even chickpeas.
- White wine vinegar: This will brighten everything up with its fresh acidity. You can use apple cider vinegar, lemon juice, or even a splash of balsamic vinegar as a replacement.
- Chili flakes and black pepper: These optional spices can elevate the overall flavor of this Italian dish.
- Olive oil for drizzling: One final drizzle of extra virgin olive oil adds a touch of richness. Of course, this is optional.

How to make this easy rainbow chard recipe

1. Heat the oil: In a large pan or Dutch oven, heat 2 tablespoons of olive oil over medium-low heat.
2. Sauté the aromatics: Add the minced garlic, stir frequently and sauté until fragrant, about 1 minute. Then, add the chopped shallot and cook, stirring frequently, for 3-4 minutes until translucent.
3. Cook the chard stems: Toss in the chopped chard stems. Cook for another 3-4 minutes until they start to soften.
4. Season: Season with ⅛ teaspoon of salt, a pinch of chili flakes, and pepper to taste (if using).
5. Cook the chard leaves: Add the chopped chard leaves to the pan. Increase the heat to medium-high and cover. Cook, stirring occasionally, until wilted, about 3-5 minutes.
6. Evaporate the liquid: Remove the cover and cook until there is no longer any liquid, 4-5 minutes.
7. Add the beans: Add the drained white beans to the pan. Cook for another 2-3 minutes until the beans are heated through.
8. Finish with vinegar: Stir in 1 teaspoon of white wine vinegar.
9. Taste and adjust seasonings.
10. Final touch: Remove from heat, plate and drizzle with extra virgin olive oil.

Tips

- Choose fresh chard: When selecting rainbow chard, look for leaves that are bright and crisp, with vibrant, colorful stems. Avoid any wilted or yellowing leaves, as they may indicate older or less fresh chard.
- Blanching the leaves: Consider blanching the chard leaves for a minute or two before sautéing. This quick blanching process can help mellow out any potential bitterness in the leaves.
- Cook the stems separately and first: To ensure that the rainbow chard stems are cooked to the desired tenderness, consider cooking them separately and before adding the leaves. The stems may take slightly longer to cook, so giving them a head start can help achieve a more evenly cooked dish.
- Canned beans without salt: If you use canned beans without salt, there is no need to rinse them.
- Recipe scalability: This one-pot sauteed chard and white bean recipe can easily be doubled to accommodate larger servings or to prepare leftovers. Simply adjust the ingredient quantities accordingly.

Read more:
https://www.shelovesbiscotti.com/rainbow-chard-recipe/#ingredients

#SolarPunkSunday #VeganRecipes #GrowYourOwn #Recipes #RainbowSwissChard
#DietForASmallPlanet

Another #VeganRecipe for #RainbowChard. I haven't tried this one yet, but it sounds delicious!

One Pot Rainbow Chard Recipe with Beans

June 20, 2024 by Maria

Ingredients

- Olive oil: For sautéing, it adds a rich, smooth base flavor.
- Garlic: Garlic infuses the dish with an irresistible aroma.
- Shallot: Adds a subtle sweetness and depth to the dish.
- Rainbow chard: The star of the show with its colorful stems and lush leaves. If you can’t find rainbow chard, regular Swiss chard, kale, spinach, collard greens or even rapini can be great substitutes.
- Salt: Essential for seasoning to taste. Sea salt or kosher salt can be used in the same quantity.
- Canned white beans: I love using canned cannellini beans in this recipe. You can easily use navy beans, great northern beans, or even chickpeas.
- White wine vinegar: This will brighten everything up with its fresh acidity. You can use apple cider vinegar, lemon juice, or even a splash of balsamic vinegar as a replacement.
- Chili flakes and black pepper: These optional spices can elevate the overall flavor of this Italian dish.
- Olive oil for drizzling: One final drizzle of extra virgin olive oil adds a touch of richness. Of course, this is optional.

How to make this easy rainbow chard recipe

1. Heat the oil: In a large pan or Dutch oven, heat 2 tablespoons of olive oil over medium-low heat.
2. Sauté the aromatics: Add the minced garlic, stir frequently and sauté until fragrant, about 1 minute. Then, add the chopped shallot and cook, stirring frequently, for 3-4 minutes until translucent.
3. Cook the chard stems: Toss in the chopped chard stems. Cook for another 3-4 minutes until they start to soften.
4. Season: Season with ⅛ teaspoon of salt, a pinch of chili flakes, and pepper to taste (if using).
5. Cook the chard leaves: Add the chopped chard leaves to the pan. Increase the heat to medium-high and cover. Cook, stirring occasionally, until wilted, about 3-5 minutes.
6. Evaporate the liquid: Remove the cover and cook until there is no longer any liquid, 4-5 minutes.
7. Add the beans: Add the drained white beans to the pan. Cook for another 2-3 minutes until the beans are heated through.
8. Finish with vinegar: Stir in 1 teaspoon of white wine vinegar.
9. Taste and adjust seasonings.
10. Final touch: Remove from heat, plate and drizzle with extra virgin olive oil.

Tips

- Choose fresh chard: When selecting rainbow chard, look for leaves that are bright and crisp, with vibrant, colorful stems. Avoid any wilted or yellowing leaves, as they may indicate older or less fresh chard.
- Blanching the leaves: Consider blanching the chard leaves for a minute or two before sautéing. This quick blanching process can help mellow out any potential bitterness in the leaves.
- Cook the stems separately and first: To ensure that the rainbow chard stems are cooked to the desired tenderness, consider cooking them separately and before adding the leaves. The stems may take slightly longer to cook, so giving them a head start can help achieve a more evenly cooked dish.
- Canned beans without salt: If you use canned beans without salt, there is no need to rinse them.
- Recipe scalability: This one-pot sauteed chard and white bean recipe can easily be doubled to accommodate larger servings or to prepare leftovers. Simply adjust the ingredient quantities accordingly.

Read more:
https://www.shelovesbiscotti.com/rainbow-chard-recipe/#ingredients

#SolarPunkSunday #VeganRecipes #GrowYourOwn #Recipes #RainbowSwissChard
#DietForASmallPlanet

Another #VeganRecipe for #RainbowChard. I haven't tried this one yet, but it sounds delicious!

One Pot Rainbow Chard Recipe with Beans

June 20, 2024 by Maria

Ingredients

- Olive oil: For sautéing, it adds a rich, smooth base flavor.
- Garlic: Garlic infuses the dish with an irresistible aroma.
- Shallot: Adds a subtle sweetness and depth to the dish.
- Rainbow chard: The star of the show with its colorful stems and lush leaves. If you can’t find rainbow chard, regular Swiss chard, kale, spinach, collard greens or even rapini can be great substitutes.
- Salt: Essential for seasoning to taste. Sea salt or kosher salt can be used in the same quantity.
- Canned white beans: I love using canned cannellini beans in this recipe. You can easily use navy beans, great northern beans, or even chickpeas.
- White wine vinegar: This will brighten everything up with its fresh acidity. You can use apple cider vinegar, lemon juice, or even a splash of balsamic vinegar as a replacement.
- Chili flakes and black pepper: These optional spices can elevate the overall flavor of this Italian dish.
- Olive oil for drizzling: One final drizzle of extra virgin olive oil adds a touch of richness. Of course, this is optional.

How to make this easy rainbow chard recipe

1. Heat the oil: In a large pan or Dutch oven, heat 2 tablespoons of olive oil over medium-low heat.
2. Sauté the aromatics: Add the minced garlic, stir frequently and sauté until fragrant, about 1 minute. Then, add the chopped shallot and cook, stirring frequently, for 3-4 minutes until translucent.
3. Cook the chard stems: Toss in the chopped chard stems. Cook for another 3-4 minutes until they start to soften.
4. Season: Season with ⅛ teaspoon of salt, a pinch of chili flakes, and pepper to taste (if using).
5. Cook the chard leaves: Add the chopped chard leaves to the pan. Increase the heat to medium-high and cover. Cook, stirring occasionally, until wilted, about 3-5 minutes.
6. Evaporate the liquid: Remove the cover and cook until there is no longer any liquid, 4-5 minutes.
7. Add the beans: Add the drained white beans to the pan. Cook for another 2-3 minutes until the beans are heated through.
8. Finish with vinegar: Stir in 1 teaspoon of white wine vinegar.
9. Taste and adjust seasonings.
10. Final touch: Remove from heat, plate and drizzle with extra virgin olive oil.

Tips

- Choose fresh chard: When selecting rainbow chard, look for leaves that are bright and crisp, with vibrant, colorful stems. Avoid any wilted or yellowing leaves, as they may indicate older or less fresh chard.
- Blanching the leaves: Consider blanching the chard leaves for a minute or two before sautéing. This quick blanching process can help mellow out any potential bitterness in the leaves.
- Cook the stems separately and first: To ensure that the rainbow chard stems are cooked to the desired tenderness, consider cooking them separately and before adding the leaves. The stems may take slightly longer to cook, so giving them a head start can help achieve a more evenly cooked dish.
- Canned beans without salt: If you use canned beans without salt, there is no need to rinse them.
- Recipe scalability: This one-pot sauteed chard and white bean recipe can easily be doubled to accommodate larger servings or to prepare leftovers. Simply adjust the ingredient quantities accordingly.

Read more:
https://www.shelovesbiscotti.com/rainbow-chard-recipe/#ingredients

#SolarPunkSunday #VeganRecipes #GrowYourOwn #Recipes #RainbowSwissChard
#DietForASmallPlanet

Another #VeganRecipe for #RainbowChard. I haven't tried this one yet, but it sounds delicious!

One Pot Rainbow Chard Recipe with Beans

June 20, 2024 by Maria

Ingredients

- Olive oil: For sautéing, it adds a rich, smooth base flavor.
- Garlic: Garlic infuses the dish with an irresistible aroma.
- Shallot: Adds a subtle sweetness and depth to the dish.
- Rainbow chard: The star of the show with its colorful stems and lush leaves. If you can’t find rainbow chard, regular Swiss chard, kale, spinach, collard greens or even rapini can be great substitutes.
- Salt: Essential for seasoning to taste. Sea salt or kosher salt can be used in the same quantity.
- Canned white beans: I love using canned cannellini beans in this recipe. You can easily use navy beans, great northern beans, or even chickpeas.
- White wine vinegar: This will brighten everything up with its fresh acidity. You can use apple cider vinegar, lemon juice, or even a splash of balsamic vinegar as a replacement.
- Chili flakes and black pepper: These optional spices can elevate the overall flavor of this Italian dish.
- Olive oil for drizzling: One final drizzle of extra virgin olive oil adds a touch of richness. Of course, this is optional.

How to make this easy rainbow chard recipe

1. Heat the oil: In a large pan or Dutch oven, heat 2 tablespoons of olive oil over medium-low heat.
2. Sauté the aromatics: Add the minced garlic, stir frequently and sauté until fragrant, about 1 minute. Then, add the chopped shallot and cook, stirring frequently, for 3-4 minutes until translucent.
3. Cook the chard stems: Toss in the chopped chard stems. Cook for another 3-4 minutes until they start to soften.
4. Season: Season with ⅛ teaspoon of salt, a pinch of chili flakes, and pepper to taste (if using).
5. Cook the chard leaves: Add the chopped chard leaves to the pan. Increase the heat to medium-high and cover. Cook, stirring occasionally, until wilted, about 3-5 minutes.
6. Evaporate the liquid: Remove the cover and cook until there is no longer any liquid, 4-5 minutes.
7. Add the beans: Add the drained white beans to the pan. Cook for another 2-3 minutes until the beans are heated through.
8. Finish with vinegar: Stir in 1 teaspoon of white wine vinegar.
9. Taste and adjust seasonings.
10. Final touch: Remove from heat, plate and drizzle with extra virgin olive oil.

Tips

- Choose fresh chard: When selecting rainbow chard, look for leaves that are bright and crisp, with vibrant, colorful stems. Avoid any wilted or yellowing leaves, as they may indicate older or less fresh chard.
- Blanching the leaves: Consider blanching the chard leaves for a minute or two before sautéing. This quick blanching process can help mellow out any potential bitterness in the leaves.
- Cook the stems separately and first: To ensure that the rainbow chard stems are cooked to the desired tenderness, consider cooking them separately and before adding the leaves. The stems may take slightly longer to cook, so giving them a head start can help achieve a more evenly cooked dish.
- Canned beans without salt: If you use canned beans without salt, there is no need to rinse them.
- Recipe scalability: This one-pot sauteed chard and white bean recipe can easily be doubled to accommodate larger servings or to prepare leftovers. Simply adjust the ingredient quantities accordingly.

Read more:
https://www.shelovesbiscotti.com/rainbow-chard-recipe/#ingredients

#SolarPunkSunday #VeganRecipes #GrowYourOwn #Recipes #RainbowSwissChard
#DietForASmallPlanet

One of my favorite recipes involving #RainbowChard! Simple, tasty and easy to make!

Sauteed Rainbow Chard with Garlic and Lemon

Ingredients

- 1/2 cup extra-virgin olive oil, divided
- 3 large garlic cloves, thinly sliced
- 4 pounds rainbow or ruby chard, thick stems discarded, inner ribs removed and cut into 2-inch lengths, leaves cut into 2-inch ribbons
- Kosher salt
- Freshly ground black pepper
- 1/2 teaspoon finely grated lemon zest

Directions

1. In a large pot, heat 1/4 cup plus 2 tablespoons of the olive oil. Stir in the garlic and cook over moderately high heat until lightly golden, about 1 minute. Add the chard leaves in large handfuls, allowing each batch to wilt slightly before adding more. Season the chard with salt and pepper and cook, stirring, until the leaves are softened and most of the liquid has evaporated, about 8 minutes. Transfer the chard to a bowl. Wipe out the pot.

2. Add the remaining 2 tablespoons of olive oil to the pot. Add the chard ribs and cook over moderately high heat, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the wilted chard leaves and season with salt and pepper. Transfer to a bowl, sprinkle with the lemon zest, and serve right away.

#SolarPunkSunday #VeganRecipes #GrowYourOwn #Recipes #RainbowSwissChard #DietForASmallPlanet

One of my favorite recipes involving #RainbowChard! Simple, tasty and easy to make!

Sauteed Rainbow Chard with Garlic and Lemon

Ingredients

- 1/2 cup extra-virgin olive oil, divided
- 3 large garlic cloves, thinly sliced
- 4 pounds rainbow or ruby chard, thick stems discarded, inner ribs removed and cut into 2-inch lengths, leaves cut into 2-inch ribbons
- Kosher salt
- Freshly ground black pepper
- 1/2 teaspoon finely grated lemon zest

Directions

1. In a large pot, heat 1/4 cup plus 2 tablespoons of the olive oil. Stir in the garlic and cook over moderately high heat until lightly golden, about 1 minute. Add the chard leaves in large handfuls, allowing each batch to wilt slightly before adding more. Season the chard with salt and pepper and cook, stirring, until the leaves are softened and most of the liquid has evaporated, about 8 minutes. Transfer the chard to a bowl. Wipe out the pot.

2. Add the remaining 2 tablespoons of olive oil to the pot. Add the chard ribs and cook over moderately high heat, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the wilted chard leaves and season with salt and pepper. Transfer to a bowl, sprinkle with the lemon zest, and serve right away.

#SolarPunkSunday #VeganRecipes #GrowYourOwn #Recipes #RainbowSwissChard #DietForASmallPlanet

One of my favorite recipes involving #RainbowChard! Simple, tasty and easy to make!

Sauteed Rainbow Chard with Garlic and Lemon

Ingredients

- 1/2 cup extra-virgin olive oil, divided
- 3 large garlic cloves, thinly sliced
- 4 pounds rainbow or ruby chard, thick stems discarded, inner ribs removed and cut into 2-inch lengths, leaves cut into 2-inch ribbons
- Kosher salt
- Freshly ground black pepper
- 1/2 teaspoon finely grated lemon zest

Directions

1. In a large pot, heat 1/4 cup plus 2 tablespoons of the olive oil. Stir in the garlic and cook over moderately high heat until lightly golden, about 1 minute. Add the chard leaves in large handfuls, allowing each batch to wilt slightly before adding more. Season the chard with salt and pepper and cook, stirring, until the leaves are softened and most of the liquid has evaporated, about 8 minutes. Transfer the chard to a bowl. Wipe out the pot.

2. Add the remaining 2 tablespoons of olive oil to the pot. Add the chard ribs and cook over moderately high heat, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the wilted chard leaves and season with salt and pepper. Transfer to a bowl, sprinkle with the lemon zest, and serve right away.

#SolarPunkSunday #VeganRecipes #GrowYourOwn #Recipes #RainbowSwissChard #DietForASmallPlanet

One of my favorite recipes involving #RainbowChard! Simple, tasty and easy to make!

Sauteed Rainbow Chard with Garlic and Lemon

Ingredients

- 1/2 cup extra-virgin olive oil, divided
- 3 large garlic cloves, thinly sliced
- 4 pounds rainbow or ruby chard, thick stems discarded, inner ribs removed and cut into 2-inch lengths, leaves cut into 2-inch ribbons
- Kosher salt
- Freshly ground black pepper
- 1/2 teaspoon finely grated lemon zest

Directions

1. In a large pot, heat 1/4 cup plus 2 tablespoons of the olive oil. Stir in the garlic and cook over moderately high heat until lightly golden, about 1 minute. Add the chard leaves in large handfuls, allowing each batch to wilt slightly before adding more. Season the chard with salt and pepper and cook, stirring, until the leaves are softened and most of the liquid has evaporated, about 8 minutes. Transfer the chard to a bowl. Wipe out the pot.

2. Add the remaining 2 tablespoons of olive oil to the pot. Add the chard ribs and cook over moderately high heat, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the wilted chard leaves and season with salt and pepper. Transfer to a bowl, sprinkle with the lemon zest, and serve right away.

#SolarPunkSunday #VeganRecipes #GrowYourOwn #Recipes #RainbowSwissChard #DietForASmallPlanet

One of my favorite recipes involving #RainbowChard! Simple, tasty and easy to make!

Sauteed Rainbow Chard with Garlic and Lemon

Ingredients

- 1/2 cup extra-virgin olive oil, divided
- 3 large garlic cloves, thinly sliced
- 4 pounds rainbow or ruby chard, thick stems discarded, inner ribs removed and cut into 2-inch lengths, leaves cut into 2-inch ribbons
- Kosher salt
- Freshly ground black pepper
- 1/2 teaspoon finely grated lemon zest

Directions

1. In a large pot, heat 1/4 cup plus 2 tablespoons of the olive oil. Stir in the garlic and cook over moderately high heat until lightly golden, about 1 minute. Add the chard leaves in large handfuls, allowing each batch to wilt slightly before adding more. Season the chard with salt and pepper and cook, stirring, until the leaves are softened and most of the liquid has evaporated, about 8 minutes. Transfer the chard to a bowl. Wipe out the pot.

2. Add the remaining 2 tablespoons of olive oil to the pot. Add the chard ribs and cook over moderately high heat, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the wilted chard leaves and season with salt and pepper. Transfer to a bowl, sprinkle with the lemon zest, and serve right away.

#SolarPunkSunday #VeganRecipes #GrowYourOwn #Recipes #RainbowSwissChard #DietForASmallPlanet

@breadandcircuses -- I just did another round of #VeganRecipes and #VegetarianRecipes . I used the hashtag, #DietForASmallPlanet . Enjoy!

@breadandcircuses -- I just did another round of #VeganRecipes and #VegetarianRecipes . I used the hashtag, #DietForASmallPlanet . Enjoy!

@breadandcircuses -- I just did another round of #VeganRecipes and #VegetarianRecipes . I used the hashtag, #DietForASmallPlanet . Enjoy!

@breadandcircuses -- I just did another round of #VeganRecipes and #VegetarianRecipes . I used the hashtag, #DietForASmallPlanet . Enjoy!

@breadandcircuses -- I just did another round of #VeganRecipes and #VegetarianRecipes . I used the hashtag, #DietForASmallPlanet . Enjoy!

Alrighty. One more of my favorite recipes (I make it a lot in the Fall and Winter). Another chickpea recipe (can you tell I love chickpeas?). Original recipe was "404" but I found it via the Internet Archive!

#Moroccan #Chickpea Stew - Recipe

Adapted from Rice and Spice, by Robin Robertson (Harvard Common Press, 2000).

"This flavorful Moroccan stew is also known as a 'tagine,' after the earthenware pot in which it is cooked.

We can use a regular saucepan and still achieve delicious results, a thick and fragrant stew heady with spices, apricots, raisins, and lemon zest, but with its protein coming from healthful chickpeas instead of meat.

INGREDIENTS

1 tablespoon olive oil
1 large onion, chopped
1 carrot, chopped
1 zucchini, diced
1 garlic clove, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne
1 16-ounce can diced tomatoes
2 cups vegetable stock or water (I use vegetable stock)
Salt, to taste
1/2 cup dried apricots
1/4 cup raisins
Zest of 1 lemon
2 1/2 cups cooked or canned chickpeas, rinsed if canned
2 tablespoons minced fresh cilantro or parsley
6 cups hot cooked couscous or rice

1. Heat the oil in a large saucepan over medium heat until hot. Add the onion and carrot and cook, covered, for 5 minutes, or until softened. Add the zucchini, garlic, cinnamon, turmeric, salt, cayenne, tomatoes, stock or water, and salt to taste. Reduce the heat to low, and simmer for 25 minutes.

2. Meanwhile, soak the apricots in hot water for 20 minutes, then drain and finely chop. Add the apricots, raisins, lemon zest, and chickpeas to the vegetable mixture and cook 5 minutes longer, or until hot and the flavors are blended. Stir in the cilantro or parsley and serve over couscous or rice.

Serves 4-6."

https://web.archive.org/web/20060206074719/http://www.care2.com/channels/solutions/food/924
#DietForASmallPlanet #VeganRecipes #VegetarianRecipes #SolarPunkSunday #Recipes #MoroccanRecipes

Alrighty. One more of my favorite recipes (I make it a lot in the Fall and Winter). Another chickpea recipe (can you tell I love chickpeas?). Original recipe was "404" but I found it via the Internet Archive!

#Moroccan #Chickpea Stew - Recipe

Adapted from Rice and Spice, by Robin Robertson (Harvard Common Press, 2000).

"This flavorful Moroccan stew is also known as a 'tagine,' after the earthenware pot in which it is cooked.

We can use a regular saucepan and still achieve delicious results, a thick and fragrant stew heady with spices, apricots, raisins, and lemon zest, but with its protein coming from healthful chickpeas instead of meat.

INGREDIENTS

1 tablespoon olive oil
1 large onion, chopped
1 carrot, chopped
1 zucchini, diced
1 garlic clove, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne
1 16-ounce can diced tomatoes
2 cups vegetable stock or water (I use vegetable stock)
Salt, to taste
1/2 cup dried apricots
1/4 cup raisins
Zest of 1 lemon
2 1/2 cups cooked or canned chickpeas, rinsed if canned
2 tablespoons minced fresh cilantro or parsley
6 cups hot cooked couscous or rice

1. Heat the oil in a large saucepan over medium heat until hot. Add the onion and carrot and cook, covered, for 5 minutes, or until softened. Add the zucchini, garlic, cinnamon, turmeric, salt, cayenne, tomatoes, stock or water, and salt to taste. Reduce the heat to low, and simmer for 25 minutes.

2. Meanwhile, soak the apricots in hot water for 20 minutes, then drain and finely chop. Add the apricots, raisins, lemon zest, and chickpeas to the vegetable mixture and cook 5 minutes longer, or until hot and the flavors are blended. Stir in the cilantro or parsley and serve over couscous or rice.

Serves 4-6."

https://web.archive.org/web/20060206074719/http://www.care2.com/channels/solutions/food/924
#DietForASmallPlanet #VeganRecipes #VegetarianRecipes #SolarPunkSunday #Recipes #MoroccanRecipes

Alrighty. One more of my favorite recipes (I make it a lot in the Fall and Winter). Another chickpea recipe (can you tell I love chickpeas?). Original recipe was "404" but I found it via the Internet Archive!

#Moroccan #Chickpea Stew - Recipe

Adapted from Rice and Spice, by Robin Robertson (Harvard Common Press, 2000).

"This flavorful Moroccan stew is also known as a 'tagine,' after the earthenware pot in which it is cooked.

We can use a regular saucepan and still achieve delicious results, a thick and fragrant stew heady with spices, apricots, raisins, and lemon zest, but with its protein coming from healthful chickpeas instead of meat.

INGREDIENTS

1 tablespoon olive oil
1 large onion, chopped
1 carrot, chopped
1 zucchini, diced
1 garlic clove, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne
1 16-ounce can diced tomatoes
2 cups vegetable stock or water (I use vegetable stock)
Salt, to taste
1/2 cup dried apricots
1/4 cup raisins
Zest of 1 lemon
2 1/2 cups cooked or canned chickpeas, rinsed if canned
2 tablespoons minced fresh cilantro or parsley
6 cups hot cooked couscous or rice

1. Heat the oil in a large saucepan over medium heat until hot. Add the onion and carrot and cook, covered, for 5 minutes, or until softened. Add the zucchini, garlic, cinnamon, turmeric, salt, cayenne, tomatoes, stock or water, and salt to taste. Reduce the heat to low, and simmer for 25 minutes.

2. Meanwhile, soak the apricots in hot water for 20 minutes, then drain and finely chop. Add the apricots, raisins, lemon zest, and chickpeas to the vegetable mixture and cook 5 minutes longer, or until hot and the flavors are blended. Stir in the cilantro or parsley and serve over couscous or rice.

Serves 4-6."

https://web.archive.org/web/20060206074719/http://www.care2.com/channels/solutions/food/924
#DietForASmallPlanet #VeganRecipes #VegetarianRecipes #SolarPunkSunday #Recipes #MoroccanRecipes

Alrighty. One more of my favorite recipes (I make it a lot in the Fall and Winter). Another chickpea recipe (can you tell I love chickpeas?). Original recipe was "404" but I found it via the Internet Archive!

#Moroccan #Chickpea Stew - Recipe

Adapted from Rice and Spice, by Robin Robertson (Harvard Common Press, 2000).

"This flavorful Moroccan stew is also known as a 'tagine,' after the earthenware pot in which it is cooked.

We can use a regular saucepan and still achieve delicious results, a thick and fragrant stew heady with spices, apricots, raisins, and lemon zest, but with its protein coming from healthful chickpeas instead of meat.

INGREDIENTS

1 tablespoon olive oil
1 large onion, chopped
1 carrot, chopped
1 zucchini, diced
1 garlic clove, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne
1 16-ounce can diced tomatoes
2 cups vegetable stock or water (I use vegetable stock)
Salt, to taste
1/2 cup dried apricots
1/4 cup raisins
Zest of 1 lemon
2 1/2 cups cooked or canned chickpeas, rinsed if canned
2 tablespoons minced fresh cilantro or parsley
6 cups hot cooked couscous or rice

1. Heat the oil in a large saucepan over medium heat until hot. Add the onion and carrot and cook, covered, for 5 minutes, or until softened. Add the zucchini, garlic, cinnamon, turmeric, salt, cayenne, tomatoes, stock or water, and salt to taste. Reduce the heat to low, and simmer for 25 minutes.

2. Meanwhile, soak the apricots in hot water for 20 minutes, then drain and finely chop. Add the apricots, raisins, lemon zest, and chickpeas to the vegetable mixture and cook 5 minutes longer, or until hot and the flavors are blended. Stir in the cilantro or parsley and serve over couscous or rice.

Serves 4-6."

https://web.archive.org/web/20060206074719/http://www.care2.com/channels/solutions/food/924
#DietForASmallPlanet #VeganRecipes #VegetarianRecipes #SolarPunkSunday #Recipes #MoroccanRecipes

Alrighty. One more of my favorite recipes (I make it a lot in the Fall and Winter). Another chickpea recipe (can you tell I love chickpeas?). Original recipe was "404" but I found it via the Internet Archive!

#Moroccan #Chickpea Stew - Recipe

Adapted from Rice and Spice, by Robin Robertson (Harvard Common Press, 2000).

"This flavorful Moroccan stew is also known as a 'tagine,' after the earthenware pot in which it is cooked.

We can use a regular saucepan and still achieve delicious results, a thick and fragrant stew heady with spices, apricots, raisins, and lemon zest, but with its protein coming from healthful chickpeas instead of meat.

INGREDIENTS

1 tablespoon olive oil
1 large onion, chopped
1 carrot, chopped
1 zucchini, diced
1 garlic clove, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne
1 16-ounce can diced tomatoes
2 cups vegetable stock or water (I use vegetable stock)
Salt, to taste
1/2 cup dried apricots
1/4 cup raisins
Zest of 1 lemon
2 1/2 cups cooked or canned chickpeas, rinsed if canned
2 tablespoons minced fresh cilantro or parsley
6 cups hot cooked couscous or rice

1. Heat the oil in a large saucepan over medium heat until hot. Add the onion and carrot and cook, covered, for 5 minutes, or until softened. Add the zucchini, garlic, cinnamon, turmeric, salt, cayenne, tomatoes, stock or water, and salt to taste. Reduce the heat to low, and simmer for 25 minutes.

2. Meanwhile, soak the apricots in hot water for 20 minutes, then drain and finely chop. Add the apricots, raisins, lemon zest, and chickpeas to the vegetable mixture and cook 5 minutes longer, or until hot and the flavors are blended. Stir in the cilantro or parsley and serve over couscous or rice.

Serves 4-6."

https://web.archive.org/web/20060206074719/http://www.care2.com/channels/solutions/food/924
#DietForASmallPlanet #VeganRecipes #VegetarianRecipes #SolarPunkSunday #Recipes #MoroccanRecipes