Bev's Recipe Collection

• 1/2 t turmeric
• 1/2 t ground mustard
• 1/2 t caraway
• 1/4 t salt
• 1/4 t cumin
• 1/4 t coriander
• 1/8 t cardamom
• 1/8 t celery seed
• 1/8 t pepper

Combine the above in a small bowl.

• 2 T ghee
• 2 T olive oil
• large onion, chopped
• 2 ribs celery, finely chopped
• 4 cloves garlic, minced
• 1 1/2 c jasmine rice, uncooked
• 4-5 cups chicken broth

Heat ghee and olive oil in a large skillet. Saute onion and celery until onion is wilted, adding garlic halfway through. Add spice blend and rice; stir for two minutes. Pour in chicken broth and simmer over medium heat, covered. Stir occasionally until rice is cooked and liquid is absorbed (about 20 minutes).

• 5 C vegetable broth
• 2 C long grain rice
• 1/4 C olive oil
• 2 onions, chopped
• 1 T garlic, minced
• 4 (15 oz.) cans black-eyed peas, rinsed and drained
• 1 t Cajun seasoning
• 1/2 t salt
• 1/4 t pepper

Bring broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender (20 minutes).

Heat olive oil in a pot over medium-high heat. Saute onion in hot oil until translucent. Stir rice, black-eyed peas, and spices into the onion, cover and cook until flavors blend (about 10 minutes).

• 1 C chopped fresh parsley
• 12 cloves garlic, minced
• 4 t ground cumin
• 1 t ground coriander
• 1 t salt
• 1 t baking soda

• 4 (15 oz.) cans garbanzo beans, drained and rinsed
• 1 C chopped sweet onion
• 1/4 C flour
• 4 eggs, beaten

Mix spices in a small bowl. Coarsely puree garbanzo beans one can at a time adding some of the spices to each batch. Combine the pureed beans in a large bowl.

Wrap onion in cheese cloth and squeeze out as much moisture as possible. Add onion to the bean mix. Stir in the flour and egg. Shape mixture into 16 large patties and let stand for 15 minutes.

Preheat oven to 400 degrees.

Heat olive oil in a large skillet over medium-high heat. Cook patties until golden brown, about 3 minutes on each side. (Consider using an oven-safe skillet so you can transfer it to the oven.)

Bake the patties in the oven until heated through, about 10 minutes.

adapted from allrecipes.com

• 1 1/2 t turmeric
• 1 1/2 t cumin
• 1 1/2 t cinnamon
• 1 t salt
• 1 t coriander
• 1/2 t cardamom
• 1/2 t paprika
• 1/4 t pepper
• 1 1/2 cauliflower heads, cut into small florets
• 8 medium-sized carrots, peeled and cut into 1 1/2″ pieces
• olive oil
• 2 medium sweet onions, chopped
• 9 garlic cloves
• 3 15-oz cans chickpeas, drained and rinsed
• 3 15-oz cans diced tomatoes
• 1/2 C parsley leaves, stems removed, roughly chopped
• toasted slivered almonds (optional)

Preheat the oven to 475 degrees.

Mix the spices in a small bowl.

Place the cauliflower florets and carrot pieces on a large baking sheet covered with parchment paper. Drizzle generously with olive oil. Sprinkle half of the spice mixture over the veggies, then toss.

Bake for 20 minutes. Remove from heat and set aside. (Turn the oven off.)

Heat 3 T olive oil in a large stock pot on medium-high. Add onions and saute for 3 minutes, then add the garlic and the remaining spices. Cook for 2-3 more minutes, stirring constantly.

Add the chickpeas and tomatoes. Stir in the veggies. Bring everything to a boil, then reduce to medium-low, cover part way and cook for another 20 minutes. Stir occasionally, adding a little water if needed.

Remove from heat and transfer to serving bowls. Garnish with fresh parsley and the toasted nuts (optional). Enjoy over couscous or quinoa.

adapted from themediterraneandish.com

• 21 oz. yellow split peas (soak an hour or so to reduce cooking time)
• 3 big carrots, chopped in bite size pieces
• 5 celery stalks, chopped in bite size pieces
• 1 large sweet onion, chopped
• 3 cloves garlic, minced
• 1 1/2 t thyme
• 3/4 t salt
• 3/4 t pepper
• pinch of paprika
• 3 bay leaves
• 12 C chicken broth
• 8 oz. fresh spinach

In a large pot, saute carrots in olive oil for 5 minutes. Add celery and onion; saute 5 more minutes. Add garlic and saute until onion is soft.

Add spices, broth, and rinsed peas. Bring to a boil. Reduce to a simmer for 30-50 minutes (depending on whether or not you soaked the peas). Add spinach and cook for another 5 minutes. Serve.

adapted from mediterraneanlatinloveaffair.com

• 6 large leeks (white and light green parts), diced and rinsed
• 4 celery stalks, diced
• 4 medium carrots, diced
• 4 C chopped green cabbage
• 2 large russet potatoes, peeled and diced
• 1/4 C minced garlic
• 3 cans cannellini beans, drained and rinsed
• 12 C chicken stock
• 1 C chopped basil
• 1 T salt
• 1/2 t pepper

Place the leeks, celery, and carrots in a large stockpot with some olive oil. Saute for 10 minutes over medium heat. Add cabbage, potato, garlic, beans, and chicken stock and bring the soup to a boil over high heat. Reduce the heat to medium and cook uncovered for 15 minutes (or until the potatoes are tender). Add the basil, salt and pepper.

Adapted from Forks Over Knives–The Cookbook (Tuscan Bean Soup)

• 2 T coconut oil
• 2 large onions, diced
• 1 1/2 T minced garlic
• kale, Swiss chard, or any variety of greens, coarsely chopped (I use a bag of kale and 5 oz. fresh spinach.)
• 8 carrots, sliced 1/2″ thick
• 5 celery stalks, sliced 1/2″ thick
• 1 T salt
• 1 t pepper
• 8 C vegetable stock (or chicken broth)
• 1 (15 oz.) can great northern beans, drained and rinsed
• 1 (15 oz.) can garbanzo beans, drained and rinsed

Prep veggies and set aside. Heat a large pot on medium-high heat. Add coconut oil and onions, stirring often. When opaque and lightly browned, add garlic and cook until browned. Add carrots and celery, stirring occasionally for a few minutes. Add salt, pepper, and chicken broth. When the liquid comes to a boil, add the chopped greens and the beans. Cook another 10 minutes until greens have wilted and carrots can be pricked by a fork. Serve hot.

adapted from fromjessicaskitchen.com

Salad:

• 1 or 2 heads romaine lettuce–rinsed, dried and chopped
• 1 bell pepper, chopped (I used orange)
• 1 cucumber, halved lengthwise and sliced
• 1 cup crumbled feta
• 5 oz. cherry tomatoes, halved

Combine salad ingredients in a bowl, adjusting ammounts as desired.

Salad Dressing:

• 1/2 cup + 2 Tbs olive oil
• 1/2 cup red wine vinegar
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 3/4 tsp pepper
• 3/4 tsp salt
• 3/4 tsp onion powder
• 3/4 tsp Dijon-style mustard

Mix (or shake) all ingredients together in a jar or sealed caraffe. Pour over salad. Store in fridge.

recipes from All Recipes–the salad, the dressing

1 pound (heaping 2 cups chopped) sweet potatoes
3 Tbs olive oil, separated
1 red bell pepper (or color of choice)
1 cup white rice (Jasmine)
1 can diced tomatoes
2 cans black beans, drain & rinsed
1 cup frozen corn
3 cloves minced garlic
1 tsp cumin
1/2 tsp chili powder
2 cup vegetable or chicken broth
2 Tbs lime or lemon juice (optional)
Optional Toppings: tortilla chips,shredded cheddar cheese, sour cream, salsa, chopped cilantro, chopped tomato, avocado or guacamole

Instructions:

1. Chop the sweet potato into small pieces.
2. In a large skillet over medium heat, combine two tablespoons olive oil with all of the sweet potatoes. If you don’t like any amount of crunch to your sweet peppers, add them after the sweet potatoes have been cooking for about 6-8 minutes.
3. Saute the sweet potatoes for 8-10 minutes or until pretty tender. Add in remaining tablespoon of olive oil and the rice.
4. Cook, stirring constantly for 2-3 minutes at medium heat.
5. Add in the diced tomatoes, black beans, corn, minced garlic, cumin, chili powder, and vegetable or chicken broth (add peppers if not been added already). Give everything a really good stir, bring to a boil, and then reduce the heat.
6. Cover the skillet with a lid and allow to simmer for 10-15 minutes or until the rice is cooked through.
7. Remove the lid and stir in the lime juice. Serve with optional toppings & enjoy!

Recipe from Chelsea’s Messy Apron

Salad:

• 4 sweet potatoes
• 2 Tbs olive oil
• 2 heaping teaspoons cumin & chili powder
• salt & pepper to taste
• 2 (14 oz) cans black beans, rinsed and drained
• 2 cups frozen corn, thawed
• 2 heads of romaine lettuce, chopped
• tortilla corn chips

Dressing:

• 1 avocado
• 1/2 cup Greek yogurt
• 1 cup water
• 1 cup cilantro leaves (or more)
• 2 small cloves garlic
• 1 tsp salt
• a splash of lime juice

Instructions:

Peel the potatoes and chop into bite-sized pieces and place on large tray lined with parchment paper. Mix the olive oil, cumin, and chili powder together. Drizzle over the sweet potatoes and toss to coat. Bake at 400 for 10 minutes, stir. Turn oven up to 425 and bake for 10-15 more minutes, or until potatoes are barely roasted brown (or as desired).

Meanwhile, pulse the dressing ingredients in a food processor or blender until smooth.

Toss the beans, corn, lettuce, and sweet potatoes in a big bowl, and serve with the avocado dressing and tortilla chips. Serve warm or cold. Enjoy! 🙂

recipe from Pinch of Yum