Archive for the ‘Beans and Legumes’ Category

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Deviled Tofu

Miss deviled eggs? Try this completely vegan tofu-based recipe for a delicious treat.

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Marinated Cauliflower and Edamame Salad

1/3 cup water
4 large cloves garlic, minced…

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Lentil Salad

1 cup dry brown lentils
1 cup diced carrots…

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Hoppin’ John Salad

2 cups black-eyed peas, cooked
3 cups long-grain rice, cooked…

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Grape Tabouleh

1 cup bulgur
1 cup boiling water…

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Garden Bean Salad

Very quick meal. You can make this lower in salt by using home-cooked dry beans and defrosted frozen green beans instead of canned. I always keep cooked dried beans in zip lock bags in the freezer – they thaw under running water in about the same time it takes to open a can.

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Edamame Salad

Edamame are vibrant, tasty green soybeans in the shells, and are readily available in most frozen sections of supermarkets and health food stores. If edamame is not readily available, you can substitute chick peas.

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Curry Wheat Berry Salad

1-15 oz. can chick peas
1 cup cooked wheat berries…

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Cucumber Salad

This is from one of the John and Mary McDougall cookbooks (Maximum Weight Loss I think). It is not 100% strict for Fuhrman because of the (small amount of) sugar, so feel free to modify or eliminate. I like this as a tasty alternative to lettuce-based salads.

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Cucumber, Mango and Black Bean Salad

1 seedless cucumber, washed and cut into 1/2″ dice
1/2 of 1 medium mango, cut into 1/3″ dice…

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Colorful Corn Salad

6 ears of corn
1 can of black beans…

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Black Bean & Basmati Salad

basmati rice (cooked according to directions)
black beans (cooked according to directions)…

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Black-and-White Summer Bean Salad

A sweet, just-picked tomato is key to this refreshing two-bean salad. Use one from your own garden or shop at a local farmer’s market.

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Chana Masala Salad

This delicious, slightly spicy salad is perfect summer fare. The soymilk/coconut extract combination adds an exotic richness.

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Warm Chickpea Salad

This dish features the bright flavors of Provence, highlighting artichokes, sun-dried tomatoes and fresh rosemary. If you double the recipe, you can have an excellent lunch served at room temperature the next day. Offer the chickpea salad on a bed of mixed baby greens (mesclun) for a light and colorful presentation.

  • RSS Susan’s Kitchen Blog

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      I can get pretty stubborn about food. Once I think I don’t like an ingredient or a dish, I will avoid it forever if I don’t make myself, from time to time, retry the foods that I’ve had bad experiences with. Call it a very low-risk act of courage. If I can face cilantro or […]



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      A while back someone on McDougall Friends started a thread asking how long or how many times others had been exposed to information about a plant-based diet before taking the plunge. Lots of people had a simple answer such as “after I saw Forks Over Knives.” Another remarked that it happened both all at once […]