Ingredients 3 cans (15 ounces each) black beans, rinsed and drained, divided 3 celery ribs with leaves, chopped 1 large onion, chopped 1 medium sweet red pepper, chopped 1 jalapeno pepper, seeded and chopped 2 tablespoons olive oil 4 garlic cloves, minced 2 cans (14-1/2 ounces each) reduced-sodium chicken broth (or vegetable broth for vegan …
Category : Vegan
8 posts
We had this in Nagoya, Japan at a cute little fried chicken place. They only served fried chicken, potato salad, sesame cucumbers and high ball drinks in a variety of flavors. It was delicious and so memorable that when we got home we searched the internet to find the recipes for the potato salad and …
Sweet and Spicy Refrigerator Pickles These sweet and spicy bread-and-butter pickles are the perfect companion for your favorite burger or sandwich – or for just eating straight out of the jar! Sweet, spicy, vinegar-y, and crunchy, these are serious Ingredients 5 ½ cups thinly sliced pickling cucumbers (about 1.5 pounds at the store) 1 ½ …
This is from Bon Appetit. Ingredients MAKES ABOUT 8 CUPS 1 large onion 6 garlic cloves 1 3-inch piece ginger 2 tablespoons virgin coconut oil 5 teaspoons curry powder ½ teaspoon cayenne pepper 1 13.5-ounce can unsweetened coconut milk 1cup split red lentils ½ cup unsweetened shredded coconut 2 teaspoons kosher salt, plus more 1 …
This recipe is so refreshing and healthy! It is from the Our Best Bites website. 2 cups cooked quinoa* at room temperature, or chilled1 14 oz can black beans, drained and rinsed1 medium mango, peeled and diced1 red bell pepper, diced6 green onions, thinly sliced1 handful chopped cilantro (about 1/2 cup)4 tablespoon red wine vinegar3 tablespoons …
This is from the Well Vegan website. We tried it on a whim and loved it! We have made it several times now and it is delish! What better way to make this tropical dish vegan than with tofu, and what better time to do it than now! Complete with a savory marinade and a …
1 can fire roasted tomatoes 1/2 bunch of cilantro (more or less to taste) A few slices of jarred or fresh jalapenos (more or less to taste) 1/2 chopped onion salt 1-2 TBSP of white vinegar- or- vinegar from jarred jalapenos Place everything in food processor or blender and chop. Taste to adjust seasoning. Refrigerate.
I have eaten this salad every year for Thanksgiving for as long as I can remember. It’s great the day after with leftover turkey or on a turkey sandwich. Ingredients: 2 cans (16 oz.) whole berry cranberry sauce or one bag fresh cranberries …