Archive for the ‘Beans and Legumes’ Category

Super Healthy Bean Dip

This bean dip is packed with fiber, calcium, protein, iron and vitamins A and C. The flavor of the spinach is masked by the salsa and cumin, so it a great way to add nutrition to a delicious snack.

Deviled Tofu

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

Marinated Cauliflower and Edamame Salad

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

Lentil Salad

1 cup dry brown lentils
1 cup diced carrots…

Hoppin’ John Salad

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

Grape Tabouleh

1 cup bulgur
1 cup boiling water…

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.

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.

Curry Wheat Berry Salad

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

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.

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…

Colorful Corn Salad

6 ears of corn
1 can of black beans…

Black Bean & Basmati Salad

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

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.

Chana Masala Salad

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

  • RSS Susan’s Kitchen Blog

    • Cranberry-Carrot Cake from Vegan Holiday Kitchen
      Six years ago, I was honored to work with Nava Atlas, taking the photos for her book Vegan Holiday Kitchen. It was a gorgeous hard-backed book, and I’m happy to announce it’s just come out in an equally beautiful paperback version, with full-color photographs on heavy, high-quality paper. To celebrate, I asked Nava if I... […]



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    • Finding Heart
      More often than not, I am hard pressed to have my own imagination beat what happens in real life. This particular morning was an overcast drizzly one. The dogs and I hoofed it up a big hill and over to the community garden to dump kitchen compost and collect little leaves of kale and chard, […]