Category: Beans

Veggie BBQ Pizza

3/15/2017

I recently found this premade whole wheat pizza crust, which is great when you need to whip something up quickly! You can keep them in the freezer and since their already rolled out and thin, they defrost quickly, as opposed to a ball of uncooked dough.

I've said this before, but I love tacos, pizzas, and sandwiches for their versatility. There's no rule that says that pizza has to always be Italian, tacos Mexican, and so on. They are great blank canvases where you can add whatever flavors you would like! In this pizza I went BBQ style.

I used BBQ sauce as my base and added veggies that I typically associate with BBQ meals (and had in my freezer) - red onion, corn, broccoli, and edamame. If you have another type of bean on hand, such as pinto, kidney, or black-eyed pea on hand that may be a more authentic BBQ flavor. I did really love the texture of the cooked edamame on the pizza though. Then I topped it off with some guacamole - again not maybe totally BBQ style, but it helped balance out the texture and flavor profile since the BBQ sauce was a thin layer of the pizza. Hope you enjoy it!

Ingredients:
Pizza Crust
1/2 Cup BBQ Sauce
1 Cup Corn Kernels
1 Cup Edamame
1 Cup Broccoli
1 Small Red Onion
1-2 Avocados

Prep Time: 10 minutes (if using pre-cooked crust)

Cook Time: 15 minutes

Servings: 4

Instructions:

Preheat oven to 500 degrees.

Prep pizza crust as needed.

Spread BBQ Sauce on pizza dough. Thinly slice red onion and spread evenly across pizza. Top with corn and edamame. Chop up broccoli and spread evenly across pizza.

Once oven is preheated, cook pizza according to instructions for the dough, approximately 5-15 minutes. Be sure not to over cook or else you'll end up with burnt crust.

While pizza is cooking, prep your avocado. You could either mash it up and add dollops to your pizza like I did or cut into slices and top the pizza with your slices.

Once the pizza is ready, top with avocado, serve, and enjoy!

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Sweet Potato and Bean Hash

1/15/2017

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I love cooking a big breakfast on the weekend because there are so many ways to mix and match ingredients to come up with a different twist and flavor each time. This recipe is so colorful and nutritious, full of veggies, carbs, and protein it's sure to be a satisfying breakfast!

This is a fully satisfying dish if you eat it on its own or makes a great side as part of a larger brunch menu.

Ingredients:
1/2 Tablespoon Olive Oil
2 Cloves Garlic
3 Small Leeks
2 Medium Sweet Potatoes
1 Green Pepper
1 15 oz can of Beans
1 teaspoon Turmeric
1 teaspoon Paprika

Prep Time: 5 minutes

Cook Time: 20 minutes

Servings: 4

Instructions:
Mince the garlic. Finely chop the white and light green parts of the leeks - once you have sliced the leeks go back over the leek rings with your knife to chop them up even smaller. Rinse the leeks underwater as they can get dirt within the rings of the leeks. Heat the garlic and leeks in a skillet over medium heat with the olive oil.

Chop the sweet potatoes and green pepper to about the size of the beans, so that everything is a uniform size. Add the sweet potatoes to the skillet and stir them around to let them get a bit of a crisp on the end. Add the green peppers and cook until the sweet potatoes are soft, about 10 minutes.

Add the beans, turmeric, and paprika. Stir to combine. Once the beans are warm enough to your liking, serve and eat. You can top with your favorite sauce - ketchup, sriracha, vegan ranch dressing - or avocado if you have some.

Enjoy!

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Black Beans and Brown Rice

1/10/2017

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A good friend of ours lived in Costa Rica for a couple years after college. Recently we were over at his place and he made us beans and rice for dinner, which he had learned how to make there. It had been on my list of recipes to try that I just never got around to making, but that night inspired me! It was so easy to make, cooking everything in the same pot, and it was delicious! I had worried in the past that the dish was too simple and would leave me unsatisfied, but I was wrong. The rice and beans stick to your ribs, you can add all the veggies you want, and the spices add a ton of flavor.

It's been a few months since that night, so I was cooking from memory. Onion and peppers are the standard veggies to add, but feel free to include whatever your favorites are. Same goes for the color of pepper, beans, and rice. If you change out the rice, but sure to make sure you have the right amount of water. Check the cooking instructions for your rice. Mine called for 2 cups of liquid for 1 cup of rice, so I decided to split it evenly between water and veggie broth. For some reason I love adding cinnamon into Mexican/Carribbean type dishes. I don't think it's typical in this dish but I love the complexity that it adds (not to mention the health benefits).

Ingredients:
1 Tablespoon Olive Oil
1 Yellow Onion
2 Red Peppers
3 Cloves Garlic
1 Tablespoon Oregano
2 teaspoons Cumin
1 teaspoon Paprika
1 teaspoon Cinnamon
1 Cup Brown Rice
1 Can Black Beans
1 Cup Vegetable Broth
1 Cup Water
1 teaspoon Salt
1 teaspoon Ground Black Pepper
1/2 teaspoon Ground Red Pepper
1-2 Avocados
1 Bunch Green Onion
1 Cup Cherry Tomatoes

Prep Time: 5-10 minutes Cook Time: 40-45 minutes Servings: 4

Instructions:
Heat oil in a large pot over medium heat. Dice onion, peppers, and garlic and add to pot. Add spices - oregano, cumin, paprika, and cinnamon. Stir together. Cook for about 10 minutes or until peppers and onions are soft.

Add rice and stir for about 2 minutes.

Add beans, vegetable broth, and water. Bring to a boil. Reduce heat to low, add salt and pepper and stir to combine. Cover pot and let sit for 20-25 minutes or until all the liquid is absorbed and the rice is tender.

While this is cooking, chop the avocado, tomato, and green onions for your garnish.

Turn the heat off. Add the ground red pepper, stir, and let sit for about ten minutes.

Serve, topped with the avocado, tomato, and rice.

Enjoy!

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Sweet Potato and Black Bean Tacos

6/27/2015

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Get ready to see a lot of taco recipes! I've been eating them a lot recently. They're so versatile - almost a mix between a stir fry and a sandwich. You can cook up almost whatever combo you'd like - just throw together whatever you have in your fridge, stick it between some tortillas, and voila - you have dinner! Depending on how much chopping you have to do and what kind of vegetables you're cooking the whole thing takes 10-20 minutes!

Also, you can really play around and have fun with the flavors, combining different cuisines so that it doesn't feel like you're eating the same thing all the time. This recipe has pretty standard Mexican and South American flavors, but in later recipes I post you'll see that you can put pretty much anything in a taco. I like the combination of potatoes and beans for a couple reasons. They both substantial enough to give you something to bite into and leave you feeling full and satisfied. The sweet potato adds a lot of flavor on its own, so you really don't need to add many additional spices. And of course, they're both full of nutrition - protein, potassium, fiber, iron, vitamin A, vitamin C - they're a winning combo!

Ingredients:
1 Cup Chopped Sweet Potato (roughly the same size as the beans)
1/2 Cup Cooked Black Beans
3 Taco Shells
1/4 Cube of Tofu
1 Tablespoon Apple Cider Vinegar (or Lemon Juice)
1 teaspoon Cumin
1 teaspoon Paprika
1/4 teaspoon Chili Powder (optional)
Salsa
Salad Greens

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 1

Instructions:
Add a small amount of water to a medium-sized skillet on medium heat, just enough to coat the bottom of the pan. Add the chopped sweet potatoes and stir them around a bit to make sure they don't stick to the pan. Cook the potatoes for about 5 minutes. You'll need to add more water, a little bit at a time, to make sure they don't stick. Only add enough to keep the potatoes off the bottom of the pan, you don't want the potatoes to be swimming in the water otherwise you'll be boiling them and they won't get any sort of a crisp to them. When the potatoes are almost to the desired amount of softness, add the beans, cumin, paprika, and chili powder. Continue to add water and stir until the potatoes reach your desired softness and the beans are warm.

If you feel like you can take your eyes of the potatoes (you should be able to), then you can make the sour cream while they're cooking. Or, you can turn the potato and bean mixture to low once they're done and make the sour cream then. Break up the tofu a bit and put it in a food processor. You don't need to break it up that much, it just helps mix together better to spread it around the food processor since you aren't adding that many ingredients. Add the apple cider vinegar or lemon juice and blend together. If you would like the sour cream to be more liquidy you can add more vinegar/juice or just water.

I keep my tortillas in the freezer. Right before I'm ready to eat my tacos I place the tortilla on a small pan on high heat - about a 7 or 8 out of 10 - for a couple seconds. Since they still have some moisture from being frozen they don't burn. Watch it until it starts to look dry on the bottom and then flip it over and quickly warm it on the other side. The whole process shouldn't take more than a few seconds.

Top your tacos with the potato and bean mixture, the sour cream, some salsa and greens and anything else you would like to add. Enjoy!

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Black Bean Dip

4/8/2015

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Black Bean Dip #vegan #glutenfree #oilfree

This is dip will fill just about any need you have and overrule any excuse you can come up with:

Never cooked anything before? Are your store bought trays the laughing stock of every dinner party? Ease yourself into it and surprise everyone with this homemade dish!
Forgot you had a dinner party tonight? Did the dish you plan on making turn out terrible? You have time to make this!
Do you have what to eat snack food and not feel bad about it? - This is basically just black beans! Protein and fiber all the way!
The only vegan going to an event? Want something small that you can eat as an app and a main dish and other people will like? Here you go!

I made this dish as I was walking out the door on my way to a dinner party - literally. And not in the literally but not actually, I literally had my coat on and was walking out the door, when I decided I needed to bring something else (hence the lack of photos). It was that fast and easy to make. I even had to defrost my beans - that took about half the time!

We were heading over to a friend's place for some tacos and I was the only vegan/vegetarian going. It was a small event, only about 4 or 5 people, so not a huge potluck where everyone was bringing a dish. I wanted to make sure I had something to eat, but didn't want to bring too much. This was perfect. I was able to share it with the party as an app and then I used the dip as the meat of my tacos.

I dumped all the ingredients except the tomatoes into the food processor and blended them until it was smooth and I was happy with the flavor. We were stopping at the convenience store to pick up some chips and guac, so I grabbed some cherry tomatoes as well and added them to the dish once we got to my friend's place.

So next time you're in a pickle and need something quick, easy, delicious and nutritious - think of making a bean dip! You can use it as a spread on sandwiches, as a filling in tacos, burritos, or enchiladas, or as a dip with chips or fresh veggies! You could really use any kind of bean in this recipe - black, kidney, white, chickpeas, lentils - get creative! Mix it up!

Ingredients:
2 Tablespoons Hot Sauce
1 teaspoon Cumin
1 teaspoon Adobo Seasoning
1 Can Black Beans
2 Teaspoons Dried Cilantro
1 Tablespoon Water
1 Cup Cherry Tomatoes

Prep Time: 1 minute

Cook Time: 5 minutes

Serves: A big party as an app or use as a filling for tacos. You could probably make about 12 tacos with this.

Instructions:
Drain and rinse beans.

Add all ingredients except the tomatoes to a food processor and blend until smooth. Adjust spiciness and seasonings to taste. Transfer the dip to a bowl.

Dice the tomatoes and them to the bowl, stirring everything together. Serve and enjoy!

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Spicy Mexican Breakfast Sandwich

3/14/2015

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Another breakfast sandwich! This is a protein-packed breakfast sandwich with both beans and tofu, plus a ton of greens and whole wheat bread. Look at all those different colors too! If you're trying to add some variety into you diet this sandwich is for you - there's a wide variety of nutrients in this sandwich! In my typical fashion there's a ton of stuff loaded on this sandwich, which makes it a little messy to eat. The thinner you slice your potatoes the better they'll fit on the sandwich.

I was trying to find some oil alternatives to use when cooking my veggies, plus a seasoning for the tofu, so I went with the Alex's Ugly Sauce hot sauce I had in my fridge. It did a great job on both ends but unsurprisingly I ended up with a pretty spicy sandwich! I like combining spicy flavors with tofu because the tofu adds a cool and refreshing texture that helps to temper the spiciness. The Vegg powder adds complexity to the flavor of the tofu, helping to counter-balance the spice and add an egg-like feel.

Ingredients:
1/2 Block of Firm Tofu
1 Small Onion
1/2 Cup Cooked Black Beans
2 Slices of Bread
An inch of Sweet Potato
Handful of Salad Greens
1 teaspoon Tumeric
2 teaspoons Cumin (divided)
1 Tablespoon Vegg Vegan Egg Yolk
2 teaspoons Hot Sauce (divided)
Sriracha (optional)

Prep Time: 5 minutes

Cook Time: 10 minutes

Servings: 1

Instructions:
Slice the tofu in half longways and press. Slice onion and sweet potato into thin slices. Heat onion and sweet potato on medium heat with a little bit of water, 1 teaspoon cumin, and 1 teaspoon of hot sauce for about 5 minutes.

Meanwhile, place the black beans on one of your slices of bread and mush/spread into the bread using a fork. It's best to add a little bit at a time so that you have room on the bread. Top with some sriracha if you would like (it's a pretty spicy sandwich).

Add the tofu to you pan with the onion and sweet potato. Add the second teaspoon of hot sauce and half of the tumeric, cumin, and Vegg powder. Once the tofu gets a nice crispiness on the bottom, flip the slices over. Sprinkle the second half of the cumin, tumeric, and Vegg powder. Let the other side get crispy and then flip once more.

This is where you have to use all of your coordination skills. Make some room on your pan to add your slice of bread with the black beans on it (make sure there's a little bit of liquid under the bread so it doesn't burn - you can add some cooking spray or a bit of oil if you would like. Add the salad greens. Add the two slices of tofu next to each other. Add the potato slices and onion. Try to spread the potato slices out to make them flat on the sandwich. Top with the other slice of bread.

Once the bottom slice is toasted flip the sandwich over. You may have to use two hands so be careful not to burn yourself.

Slice in half and enjoy!

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Bean and Beet Brownies

3/7/2015

4 Comments

Beans. Beets. Brownies. Yup. You read that right. These brownies have kidney beans and beets in them. Beets are one of the most nutrient rich foods you can eat. Just look at how intense that magenta color is! They're full of fiber, folate, betaine, and manganese. Couple that with the antioxidants from chocolate and these brownies are essentially a health food! I love using vegetables and other healthy ingredients to make desserts because then I can get my chocolate fix in and not feel guilty about it. Plus, many people are intimidated by beets, so this is a great way to add them into your diet or cooking repertoire.

Adding beets and beans to brownies not only adds nutritional value, but also allows you to remove unhealthy ingredients such as eggs, sugar, and oil. You may think that with the low amounts of sugar that these brownies are going to taste like a health food - but no worries, that's what the cocoa powder is for! That flavor is so strong and intense that it completely masks the bean and beet flavor. All you get is the added sweetness from the roasted beets.

There is a bit more prep work involved than making brownies out of the box because you have to roast the beets. But you can just throw them in the oven and do something else while you wait for them to cook. Many people say to roast the beets with the skins on and then peel them off, but that involves more work waiting for them to cool, which I am not patient enough for. Once those beets are out of the oven I want to start cooking. I use a knife or vegetable peeler - slice off the ends and then peel the skins of the beets. If you slice them a bit then it also cuts down on roasting time.

This recipe was a big adventure for me because I generally do more cooking than baking. I like being able to tweak things as I go - experiment and fix any flavor or consistency issues. However, with baking you have to get it right in the beginning and then hope for the best! I wanted to make these gluten free, but after adding all my other ingredients together I felt that the batter was too gooey and needed some more substance, so I caved and added a bit of flour. I've failed at substituting gluten free flours for standard flour in the past so I thought I would play it safe and just use regular flour in this recipe. These turned out way better than I thought so I'll definitely continue to experiment and figure out a way to make them gluten free so that they can be enjoyed by more people.

Ingredients:
2 Beets
1/2 Cup Cooked Beans
1 Cup Chocolate Powder
1/4 Cup Brown Sugar
1/3 Cup Unbleached Flour
1 teaspoon Vanilla Extract
1/4 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1/2 teaspoon Salt
3/4 Cup Vegan Chocolate Chips

Prep Time: 15 minutes

Cook Time: 40 minutes

Servings: 16 brownies

Instructions:
Preheat oven to 375 degrees. Peel and slice beets. Drizzle with some olive oil, wrap in an aluminum foil pouch, and place in the oven for 45 minutes. Place them in a food processor and pulse until fine. You want them chopped up super tiny, but not so much that you make a puree.

Mash up the cooked beans and add the beets to the same bowl. Add the vanilla extract and combine them all together.
In a separate bowl combine all the dry ingredients - chocolate powder, brown sugar, baking soda, baking powder, salt, and flour.

Add the dry ingredients to the beets and beans and mix them all together. Add the chocolate chips and fold them into the batter.

Pour the mixture into a greased (or use parchment paper) 9x9 or 8x8 brownie pan. Bake for 20 minutes or until you can stick a toothpick in the center and it comes out clean.

I've entered this recipe in the Virtual Vegan Potluck 5

4 Comments

Loaded Nachos

1/22/2015

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The other night Jay and I were starving and running errands after work at Target. I knew when I got home I would want to eat as quickly as possible and I didn't want to put too much effort into it, but I didn't know what I wanted to make. Then I saw a bag of tortillas and thought - Bam - that's it! I had a block of Teese vegan nacho cheese that I accidentally opened (I thought it was the mozzarella...) and needed to use. One of the best decisions ever. Jay loved both the cheese and sour cream substitutes. The cheese was buried under a lot of stuff so I'll have to make another recipe that allows you to taste the cheese more.

If you saw my post about Champ's Diner from last week then you know that I don't each nachos very frequently. I guess I was on a kick from my nachos last month and wanted some more! As usual, I went a little overboard on the portions and toppings and made a humongous amount of nachos. This recipe is great for sharing or for a night when you are beyond hungry (I do not recommend trying to eat this all by yourself... in one sitting). There is so much great protein in here! Beans! Quinoa! Tofu! Plus avocado - this one healthy (well except for the chips...) and filling pile of nachos!

Jay and I ate just about half of it for dinner. We were skeptical about how good leftover nachos could be but I couldn't part with my amazing creation, so into the fridge it went. I actually portions of heated it back up in the broiler and it was great!

Ingredients:
About 7oz. of Chips
1 15oz Can Black Beans
1 Block Teese Nacho Cheese
1 15 oz Jar Salsa
1/2 Cup Cooked Quinoa
1 Avocado
1/2 Block Tofu
1 Tablespoon Apple Cider Vinegar or Lemon Juice

Prep Time: 10 minutes

Cook Time: 5 minutes

Servings: 4 as a meal

Instructions:

Preheat oven to 450 degrees. Spread chips out on a cookie sheet. Break apart the Teese nacho cheese and spread/sprinkle over the chips. Put in the oven for about 5 minutes. It just needs to be in long enough for the cheese to melt.

Drain and rinse beans. Add beans and quinoa to pan over medium heat and stir together so that the beans break down a bit and look kinda like re-fried beans.

Combine tofu and apple cider vinegar in a blender or food processor until smooth. Slice the avocado.

Layer the chips and melted cheese with the beans and quinoa mixture, tofu sour cream, salsa, and avocado.

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Spiral Veggie Tart with Sweet Potato Crust

1/4/2015

2 Comments

I made this dish as a side for our feast on Christmas Eve. I combined two recipes that I found on Pinterest. I saw this vegetable tart on Pinterest and thought it was so cool (check out the video on how they made it). My mom thought the same and decided it would look great on a buffet line! That recipe used pie crust and creme fraiche, so I needed to make it gluten free and vegan so that my brother and I could eat it. I had pinned this quiche with sweet potato crust recipe to try the crust sometime and thought it would work great for this. I decided to replace the creme fraiche with a white bean mixture. I'd used white beans as a tart base years ago. Their neutral nature lends them perfectly to this. You can add in whatever seasonings you'd like so the dish doesn't taste like beans and their moisture keeps the dish from drying out and binds the vegetables to the crust.

Make sure your potato isn't sliced too thin and there's a lot of overlap in your crust. It will look like your crust is too think, but the potato slices will shrink during cooking.

My mom was right. This is a great dish to put on a buffet. It's very impressive and looks much more difficult to make than it actually is. I had to be the first one to cut into it because no one wanted to disrupt how great it looked. While it may not have been difficult, it definitely was time consuming, especially because my mom and I did not have the same expectation of how much we were making. I was already to go with two 9 inch pie sheets and she came in and switched them out for 2 13 inch quiche pans.

I made the recipe for one 9 inch pan, since that is a more typical serving size, and much more manageable. It's also helpful if you have someone slicing the vegetables while you arrange them in the pie pan. Thanks Mom!

Ingredients:

3 Medium Sweet Potatoes

3 Zuchinni
3 Squash
5 Large Carrots
1 Large-Medium Eggplant

1 15oz Can White Beans
2 Tablespoons Lemon Juice
2 Tablespoons Non-Dairy Milk (I used Almond)
2 Tablespoons Nutritional Yeast (optional)

2 Cloves Garlic
2 Tablespoons Balsamic Vinegar

Prep Time: 20 minutes

Cook Time: 55 minutes

Servings: 6 as a side

Instructions:
Preheat oven to 400 degrees. Slice sweet potatoes and arrange in a crust-like fashion in a 9 inch pie pan. You don't want your slices to be paper thin and a make sure that there is significant overlap among the slices. It will look like the crust is too thick, but the potatoes will cook down significantly. Spray the potatoes with cooking spray and put in the oven for 15 minutes.

If you end up with gaps in your crust you can cook some more potatoes on a cookie sheet and add them in. They will not need to cook for the full 15 minutes.

While your crust is cooking, prepare the base of the filling. Drain and rinse the white beans. Place them in a bowl and mash them with a fork. Add the lemon juice, milk, and nutritional yeast and mix until well combined.

Slice your vegetables using either a vegetable peeler or a mandolin. You can use a knife you you want, but that would take some great skills. You want the vegetable slices to be paper thin so that you roll them up. If you have some slices that are thicker you can use them on the outer edges that don't need to bend as much. Make sure that you get the skin on at least one edge of the slice.

Once the crust has cooled to the touch, fill in any cracks as necessary. Spread the white bean mixture over the crust. It will be thick, so place dollops of it throughout the crust and spread lightly with a fork. You may need to hold down some of the potato slices so they don't move.

Take a vegetable slice and roll it up in a spiral. Place it in the middle of your pie pan. Continue to wrap vegetable slices around the center in an alternating fashion until you finish the pan. You'll have to do a couple rows of the same thing in order to build up the color. Alternate the dark zucchini and eggplant with the lighter carrot and squash. Try to end with something other than the carrot so that there is separation from the orange crust.

Mince the garlic and sprinkle it over the top of the pan. Lightly pour the balsamic vinegar over the top.

Lower the oven temperature to 375 and put the tart in for 40 minutes. The tart is down when the skins of the vegetable slices have soften enough that you can cut through them.

Serve and Enjoy!

2 Comments

Southwestern Pizza

11/24/2014

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This is another recipe inspired by the awesome Vegan Richa (I told you she was one of my favorites).

I'd had pizza dough from Something GUD in the freezer for a while so Jay and I decided to finally make something with it. I let him pick from my Pinterest list of vegan pizzas and this is the one he picked! It was delicious and soooo filling. We divided the pizza into 6 slices and each only had one slice. Jay not only approved of the dish as a whole, but also the Teese Vegan Mozzarella and the dough individually. Jay had to taste the cheese ahead of time before he let me put it on the whole pizza and said it tasted exactly like mozzarella. It melted really well too.

I don't have a pizza stone, so I rolled my dough in a rectangle in order to get it to fit onto the cookie sheet. The original recipe called for spinach, but I had kale and thought it would be a good way to get some into Jay's diet, so I used that instead.

Ingredients:
Pizza dough
1 Cup Kale (or other cooking greens)
2 Cups (1 can) cooked beans - kidney, black, or pinto work best
1 Cup of sliced tomatoes
1/2 package Teese mozzarella (or other vegan cheese)
1/2 Cup BBQ sauce
1/4 Cup corn
1 Avocado

Prep Time: 10 minutes
Cook Time: 30-40 minutes
Servings: 6

Instructions:
Preheat oven to 450 degrees. Roll out dough until it is about 1/4 of an inch thick. Sprinkle a cookie sheet (or pizza stone) with cornmeal or place parchment paper on it. Cook the pizza dough for about 5 minutes on each side, so that its firm enough to hold up on its own, but not cooked all the way.

While the dough is cooking, prep your toppings. Chop/rip up your kale into smaller pieces.

Place toppings on top of dough in this order: kale, tomatoes, beans, cheese, corn, BBQ sauce.

Put the pizza back in the oven and cook for 15 or 20 minutes, until the cheese is melted and the dough has a nice golden brown color to it.

Let the pizza cool a bit, add avocado, and enjoy!

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<<Previous

Veggie BBQ Pizza

Sweet Potato and Bean Hash

Black Beans and Brown Rice

Sweet Potato and Black Bean Tacos

Black Bean Dip

Spicy Mexican Breakfast Sandwich

Bean and Beet Brownies

Loaded Nachos

Spiral Veggie Tart with Sweet Potato Crust

Southwestern Pizza

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