bean tostada

here's one of my quick and dirty trader joe's recipes.  so easy you'll want to add this to your busy week night dinners

ingredients:
trader joes vegan refried beans
whole wheat flour tortilla
trader joes guacamole hummus
shredded lettuce
taco seasoning, 2-3 tsps ( i eyeball it.  I basically just use enough to season the beans)
salsa
shredded vegan cheese
water 2-3 tbs
canola oil to fry tortilla

directions:
1) cook refried beans on medium heat.  add water and taco season to mix. constantly stir until beans are heated through.
2)  in another pan, heat oil on medium high heat.  when oil is ready, fry up tortilla.  it will only take a minute or less to cook each side.
3)  on the tostada, add the beans, salsa, lettuce and shredded cheese.  enjoy.

edamame and mushroom brown rice with japanese steamed spinach

protein and veges... yuummmmm!  ever since i made the brown rice and kidney bean dish (see previous post), i've been all about cooking up brown rice and veges in my rice cooker.  it's so easy!!! i love it!!!

i just whipped this recipe up off the bat.   here's a brown rice dish that i put a japanese spin on.

ingredients
1 1/2 cups of uncooked brown rice
1/2-3/4 cup of cooked edamame beans
5 cremini mushrooms, sliced
vege bouillon, 1/2 cube
japanese rice seasoning

directions
1) cook rice according to directions.  add vege bouillon.
2) 10 minutes after rice has started cooking, stir in edamame beans and mushrooms.

ingredients for japanese steamed spinach
1 cup of water
1/2 cup of soy sauce
2 tbs of sugar in the raw
1-2 cups of spinach

directions
1) boil water, soy sauce and sugar.
2) add spinach and cook until spinach is wilted.
3) remove from heat

** plate brown rice mixture.   top with spinach and garnish with japanese ricve seasoning.  i added some of the spinach soy sauce mixture to the rice for a bit of flavor.**

kidney bean and brown rice salad

prepared my lunch for tomorrow.  one word for you... delicious!

ingredients:
1/2 cup of uncooked brown rice
1/2 cup of kidney beans, drained and rinsed
2 cups of vege broth
1 tbs of olive oil
2 garlic cloves, finely chopped
1 fresh lime, juiced
tbs plain vinegar
2 tsp dijon mustard
1/2 tsp salt
black pepper
2 green onions, finely sliced
a handful (or more) of cherry tomatoes, halved
1 tsb parsely, chopped

directions:
1) cook brown rice and kidney beans in vegetable stock.  let completely cool when finished
2)  in a separate bowl, whisk the olive oil, garlic, lime juice, red wine vinegar, mustard, salt and pepper.
3)  when rice is completely cooled add tomatoes, onions, and parsley.  toss in dressing (to your tasting)and serve chilled (i personally like it warm!).

** this recipe was adapted from the eat clean cook book**

note-  i personally set aside half of the rice and bean mixture to make a different meal later this week as well as some of the dressing to use for a salad dish later this week

cuban black beans with chard greens

a couple of weeks ago i tried chard greens for the first time at a restaurant in the city.   it was sauteed and tasted similar to spinach.  i loved it!  here's my take on that dish along with an easy black bean and rice dish.

ingredients for chard greens:
12 oz sliced chard greens
5 cloves of minced garlic
1 tbs olive oil
1 tsp of vegan butter
salt and pepper to taste

directions:
1)  heat olive oil and butter in pan on medium heat.
2)  when butter is melted, add minced garlic.  constantly mix to avoid burning. cook for about 3-4 minutes to flavor the oil.
3)  add chard greens and saute until greens have welted.

ingredients for black beans:
15 oz of canned black beans
1/2 cup of chopped green peppers
1/2 cup of  cherry tomatoes, halved
1/2 of a red onion, chopped
1 tbs of red wine vinegar
5 cloves of minced garlic
1 tsp cumin powder
1/2 tsp oregano
2-3 tbs olive oil

directions:
1)  on medium heat, saute onions and garlic.
2)  add tomatoes and cook for about 2 minutes.
3)  add beans along with liquid.  once liquid comes to a slight boil, add seasoning and constantly stir.  simmer on low for about 20-30 minutes.
4) lastly add red wine vinegar and season with salt and pepper.