Archive for the ‘Beans and Legumes’ Category

default-thumbnail2

Bean Salad with Mustard Marinade

I never eat it in pita bread…I usually just put the bean salad on top of lettuce and eat it as a salad. But, I am sure a pita would be good too!

default-thumbnail2

Garden Couscous and Black Bean Salad

This recipe originally called for 2 Tbs. olive oil to go in as well (I guess in the dressing), but I left it out and it was great. I think this would also work with any other grain you would like–brown rice, amaranth, millet, barley…I love dill, but you could add whatever fresh herb you have growing in your garden!

default-thumbnail2

Steamed Greens Salad

1 pound fresh spinach, stemmed
2 cups chopped kale leaves…

default-thumbnail2

African Piri Piri Salad

This dinner is exotic! Crisp yam slices, roasted bell peppers, steamed corn, and BBQ tofu topped with a spicy black bean sauce.

default-thumbnail2

Three Bean Salad 2

1 can garbanzo beans – rinsed and drained
1 can kidney beans – rinsed and drained…

default-thumbnail2

Green Bean and Chickpea Salad

3/4 pound green beans, washed and trimmed
1-1/2 cups cooked chickpeas or 1 (15-ounce) can chickpeas, rinsed and drained…

default-thumbnail2

Greek Chick Pea Salad

16 ounce can of unsalted garbanzo beans
1 boiled potato, peeled and chopped in chunks…

default-thumbnail2

Black Bean & Corn Salad

I “stole” this recipe from a local health food store. It would be perfect for a BBQ! Just double or triple this recipe.

default-thumbnail2

Hoppin’ John Salad 2

1 15-oz. can black-eyed peas, drained
2 cups cooked brown rice…

default-thumbnail2

Black Bean Tofu Patties

Black Bean Tofu Patties for dinner, served with rice (spiced to a golden yellow color) and a selection of colorful, fresh, seasonal fruits and vegetables, will look good enough to eat!

default-thumbnail2

Tuscan White Bean Soup

A couple of nights ago at Fresh Choice they were serving a Tuscan White Bean soup I really liked – so I decided I’d try to replicate it at home in the pressure cooker. Here’s what I came up with this afternoon.

default-thumbnail2

Refried Beans

Brenda’s note: This is a keeper! We were impressed with how nice the beans cooked, soft and perfect; easily mashed right in the pressure cooker when they’d finished cooking.

default-thumbnail2

Provencal Red Lentil Soup

I made this simple soup last night and it was heavenly. Here’s what I did: I didn’t have leeks, so I substituted 2 chopped onions. I made up a mixture of Herbes de Provence following the recipe at the end, and at the very end, I pureed part of the soup using a hand-blender, trying to keep most of the carrot pieces intact. Also, I followed the regular directions, not the pressure cooker ones, because it was such a quick-cooking dish. Definitely a keeper.

default-thumbnail2

Pepper-Flecked Potato-Lentil Medley

Pressure cooking and stovetop instructions are included.

default-thumbnail2

Pressure Cooker Bean Cooking Times at a Glance

Use this handy chart to determine how long to pressure cook soaked and unsoaked beans

  • RSS Susan’s Kitchen Blog

    • Date-Sweetened Zucchini Brownies with Chocolate-Peanut Butter Frosting
      Even when your blog is called “FatFree Vegan Kitchen,” some occasions just demand to be celebrated with chocolate and peanut butter. My family has been through some challenging times recently, so when we see an opportunity to celebrate, we seize it. Today is my beloved husband’s birthday, and he requested Barbequed Ribz for dinner tonight […]



  • RSS Slow Motion Miracle

    • Double Banana Bread (Vegan and Gluten Free)
      When Mike and Kelly and I come together, we always wind up with an overabundance of bananas from both our households. Some travel all the way to Moscow from Portland, needing to be used up before they turn liquid. Others have accumulated at my home base, as I try to squirrel away more than usual […]