Rainbow Rice and Beans

Serves 2- 4 | 15 minute prep/cook




  • 1 cup jasmine rice
  • 1 tablespoon grapeseed (or similar) oil
  • 1/4 cup chopped onion
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon oregano
  • 1 can black beans, drained but not rinsed
  • 3 tablespoons tamari (or soy sauce)
  • 3 tablespoons worcestershire sauce
  • 1/2 cup frozen peas
  • 2 medium carrots, shredded
  • 1/2 cup frozen corn
  • Earth Balance margarine (optional)

Start cooking the rice according to package.

When the rice is almost done, heat the oil in a large skillet.  Add the onion, cooking until golden brown.

Add the cumin, coriander, red pepper flakes and oregano.  Sauté for a minute or two, careful not to burn the seasonings.

Add the beans, tamari and worcestershire sauce.  Simmer on low until the rice is done.

Add the peas, carrots and corn for a minute or until defrosted.

Add the rice to the pan.  Then add earth balance to taste (optional).

Sourced from: Ulm, Lauren. “Rainbow Rice and Beans.” Vegan Yum Yum.


Sesame Kale Chips

15 minute prep/cook


  • 4 cups chopped kale
  • sesame oil
  • 1/2 cup sesame seeds
  • pinch of sea salt

Preheat the oven to 375 degrees.

Spread chopped kale on a baking sheet.  Drizzle with sesame oil, moving the kale around to ensure each piece is coated thoroughly.  Sprinkle with sesame seeds and a pinch of sea salt.

Bake until kale is crispy, about 10 minutes.

Spicy Rice Noodles with Bok Choy, Kale, and Mushrooms

Serves 4 | 15 minutes prep/cook



  • olive oil for sautéing
  • 1 large head of bok choy, chopped
  • 1 cup kale, chopped
  • 2 cups mushrooms, sliced
  • 2 or 3 cloves of garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon ground ginger
  • 12 oz rice noodles
  • 4 cups vegetable broth
  • 2 tablespoons miso paste

Heat a thin layer of olive oil in a large sauté pan or a large pot on medium heat.  Add the bok choy, kale, mushrooms, garlic, red pepper flakes and ginger.  Cook for 2 to 3 minutes or until the vegetables start to wilt and reduce.

Meanwhile, in a different large pot, add the miso paste to the vegetable broth and bring to a boil.  Once boiling, add the rice noodles.  Cook them according to package, being careful not to overcook.

When the noodles have 4 minutes left (which may be right when you put them in– mine only needed to cook for 4 minutes according to the package), add the bok choy mixture from the other pot and stir to combine.

Add salt and more red pepper flakes if needed.

Thai Pineapple Curry

Serves 2- 4 | 25 minute cook/prep


  • 3/4 cup brown rice, uncooked
  • 4 green onions, sliced
  • 1 tablespoon ginger, minced
  • 2 to 3 cloves garlic, minced
  • 1/4 cup vegetable stock (or more if needed)
  • 2 cups cauliflower florets
  • 1 red bell pepper, seeded and sliced into thin strips
  • 2 cups zucchini, cubed
  • crushed red pepper to taste
  • 1 8 ounce can diced pineapple (in juice)
  • 1 1/4 teaspoons mild yellow curry powder
  • 1/2 cup coconut milk
  • 2 tablespoons minced fresh basil
  • 1/2 teaspoon low-sodium soy sauce

Cook the brown rice according to the package.

Add an 1/8 cup of vegetable broth to a skillet.  Set aside some dark green onion slices for garnish, then add the rest of the green onions, ginger and garlic to the vegetable broth. Cook on medium-high heat for 1 to 2 minutes or until the ingredients are fragrant.

Add the cauliflower to the skillet (and more vegetable broth if needed).  Cook for another 2 or 3 minutes.

Add the red bell pepper and crushed red pepper and sauté for another 2 or 3 minutes, adding vegetable broth if needed.

Add the pineapple with juice and the zucchini, stirring to combine.  Cook for another 2 or 3 minutes, until the vegetables are nearing your desired doneness.

Whisk the curry powder into the coconut milk and then pour it into the skillet.  Stir to combine and cook for about 30 seconds.

Add the basil and soy sauce.  Taste and add more soy sauce or crushed red pepper if needed.

Serve on top of brown rice, garnished with green onions.

Sourced from: Campbell, Leanne. “Thai Pineapple Curry.” The China Study All- Star Collection.

Wild Mushroom and Asparagus Risotto

Serves 3- 5 | 1 hour and 30 minute prep/cook



  • 6 cups vegetable broth
  • 1/4 cup dried wild mushrooms
  • 1/2 cup hot water
  • 3 tablespoons grapeseed oil
  • 1/4 cup Earth Balance vegan butter
  • 3/4 cup coarsely chopped fresh mushrooms (portobello, button, porcini, crimini, etc.)
  • 1 1/2 cups asparagus, cut into 1- inch pieces
  • 2 garlic cloves, minced
  • 1 small onion, finely chopped
  • 1/3 cup shallots, finely chopped
  • 1 cup Arborio rice, uncooked
  • 1/3 cup white wine
  • 1- 2 tablespoons chopped chives, for garnish
  • salt and pepper to taste

Add the vegetable broth to a pot, cover and keep warm on low heat.

Place hot water and dried mushrooms in a bowl and let sit for 20 minutes or until the mushrooms are soft.  Then add the mushrooms to the broth.

In a large sauté pan over medium heat, add 1 tablespoon grapeseed oil and 1 tablespoon Earth Balance.  Add the fresh mushrooms and asparagus, and sauté until lightly browned.  Remove from heat and transfer to a bowl.

Using the same sauté pan, heat the remaining grapeseed oil over medium heat and add the onions and shallots.  Cook until soft.

Add the garlic and remaining Earth Balance to the onion mixture and sauté for 1 minute.

Add the rice to the onion mixture and stir until well combined.  Add the wine and stir until the wine is absorbed.  Add 1 cup of the warm broth and cook over medium heat, stirring constantly, until nearly absorbed.

Continue adding the broth a 1/2 cup at a time, allowing it to absorb fully after each addition until the broth is gone and the rice is creamy and tender. (Be patient, this can take 45 minutes to an hour of constant stirring.)

Stir in the mushroom and asparagus mixture.  Season with salt and pepper to taste and garnish with chopped chives.

Sourced from: Barnouin, Kim.  “Wild Mushroom and Asparagus Risotto.” Skinny Bitch: Ultimate Everyday Cookbook.


20 minute prep


  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 1/2 to 1 teaspoon kosher salt
  • 1/2 teaspoon cumin
  • 2 to 3 tablespoons black bean juice
  • 8 cloves of roasted garlic
  • 15 oz garbanzo beans, drained and rinsed
  • paprika to taste

Combine tahini and lemon juice in food processor.  Process for 1 to 2 minutes.

Add olive oil, minced garlic, cumin and salt.  Process for another minute.

Add half the chickpeas, process for one minute.  Then add the other half and process for another minute.

Slowly add black bean juice until the consistency is correct.  Then add paprika to taste.

Spicy Black Bean Burgers

Serves 2- 4 | 30 minute prep/cook


  • 1/4 cup all-purpose, unbleached flour
  • 1/4 cup cornmeal
  • olive oil for sautéing
  • 1 yellow onion, diced
  • 1 small jalapeño pepper, minced (seeds removed)
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 2 cups cook or canned black beans, drained and rinsed
  • 1/2 cup corn kernels
  • 1/2 cup bread crumbs
  • 2 teaspoons chili powder
  • 1/4 teaspoon cumin
  • 1/2 teaspoon salt
  • 2 tablespoons minced fresh parsley

On a plate, combine the flour and cornmeal.

Heat oil in a skillet over medium heat.  Sauté the onion, jalapeño, bell peppers, garlic and oregano until onion is translucent.  Set aside.

In a large bowl, mash black beans.  Stir in onion/pepper mixture along with corn, bread crumbs, chili powder, cumin, salt and parsley.  Mix well.

Shape into patties and coat each with the flour/cornmeal.

Fry in a lightly oiled skillet over medium heat for 5 to 10 minutes, or until browned on both sides.