Black Bean Chili

INGREDIENTS:

* 1 tablespoon vegetable oil
* 1 onion, diced
* 1 small green pepper, diced
* 3 cloves garlic, minced
* 1/2 package of veggie"meat" crumbles
* 3 (15 ounce) cans black beans, undrained
* 1 (14.5 ounce) can crushed tomatoes or Rotel
* 1 1/2 tablespoons chili powder
* 1 teaspoon dried oregano
* 1 tablespoon dried basil leaves
* 1 heaping tablespoon red wine vinegar
* 1 tablespoon of cumin


DIRECTIONS:

1. Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add crumbles and cook, stirring, until brown. Stir in beans, tomatoes, chili powder, oregano, basil, cumin and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.


TIPS: Place in crock pot on simmer for several hours. Serves with warm cornbread, mmm. And don't forget to top with sour cream, green onions and cheese : )

Vegan Bean Taco Filling

INGREDIENTS:

* 1 tablespoon olive oil
* 1 onion, diced
* 2 cloves garlic, minced
* 1 bell pepper, chopped
* 2 (14.5 ounce) cans black beans, rinsed, drained, and mashed
* 2 tablespoons yellow cornmeal
* 1 1/2 tablespoons cumin
* 1 teaspoon paprika
* 1 teaspoon cayenne pepper
* 1 teaspoon chili powder
* 1 cup salsa


DIRECTIONS

1. Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper; cook until tender. Stir in mashed beans. Add the cornmeal. Mix in cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook 5 minutes.

Spinach and Cheese Calzones

Ingredients:

1 teaspoon olive oil
1 small onion, chopped
1 clove garlic, minced
3 cups coarse chopped fresh spinach
1 cup lowfat ricotta cheese
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 egg yolk
1/2 cup crumbled feta cheese (2 oz)
1/2 cup of mozzarella
1 tablespoon yellow cornmeal
1 recipe pizza dough or 1 tube refrigerated pizza dough
1 cup bottled marinara sauce (optional)

Directions:

Heat oil in large skillet and cook the onion, covered, over medium-low heat, stirring until softened, about 5 minutes. Stir in the garlic and cook, uncovered, for 1 minute. Stir in the spinach and cook, stirring until the spinach is wilted, about 2 minutes.

Transfer the vegetables to a mixing bowl and stir in the ricotta,nutmeg, salt and cayenne. Then stir in the egg yolk, mozzarella and feta until blended. The filling can be made several hours ahead and refrigerated. (Return to room temperature before using.)

Preheat the oven to 375ºF. Sprinkle a large baking sheet with the cornmeal.

On a flat surface, roll or pat the pizza dough to a rough 12 or 14 inch square. Use a sharp knife or pizza wheel to cut the dough into 4 equal squares. Divide the filling among the dough squares, spooning it onto one diagonal half of each square and leaving about a 1/2" margin all around. Fold the top over to make a triangle and seal the edges by pressing with the tines of a fork. Use a small knife to make three slashes in the top of each calzone to allow steam to escape.

Place the calzone on prepared baking sheet and bake until a rich golden brown, 25-30 minutes. Serve warm with heated marinara sauce for dipping, if desired.

Serves 4.

"Turkey" wraps

Ingredients:

* Whole wheat taco shells
* "Turkey" (sliced deli style)
* Sliced Provolone cheese
* Romaine lettuce
* Thinly sliced tomato
* Thinly sliced onions
* Ranch dressing (or cream cheese, reduced-fat mayo etc.)



Directions:


Lay your tortilla flat and spread a thin layer of ranch dressing on. Add "turkey", Provolone, lettuce, tomato and onions. Roll up and slice in half at an angle. Enjoy : )

Grandma's Cheesy Potatoes

Ingredients:

2 lb. frozen, cubed hash browns
1/4 cup chopped onions
1/4 cup butter
1 can cream soup (cream of mushroom, celery, potato, etc.)
1 cup low fat sour cream
1 cup 2% milk
2 cups of shredded cheddar cheese
1 tsp. salt
1/2 tsp. pepper

Topping:
1 cup crushed cornflakes
5 tablespoons melted butter



Directions:

Mix all ingredients (minus the melted butter and corn flakes) and place in a baking dish. Top with the crushed corn flakes and drizzle melted butter all over top. Bake at 400 degrees for 45-60 minutes or until bubbly!

Mexican bean Salad

INGREDIENTS:

* 1 (15 ounce) can black beans, rinsed and drained
* 1 (15 ounce) can kidney beans, drained
* 1 (15 ounce) can cannellini beans, drained and rinsed
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 1 (10 ounce) package frozen corn kernels
* 1 red onion, chopped
* 1/2 cup olive oil
* 1/2 cup red wine vinegar
* 2 tablespoons fresh lime juice
* 1 tablespoon lemon juice
* 2 tablespoons white sugar
* 1 tablespoon salt
* 1 clove crushed garlic
* 1/4 cup chopped fresh cilantro
* 1/2 tablespoon ground cumin
* 1/2 tablespoon ground black pepper
* 1 dash hot pepper sauce
* 1/2 teaspoon chili powder



Directions:

1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Red, White and Bean Minestrone

INGREDIENTS:

* 1 tablespoon extra virgin olive oil
* 2 tablespoons tomato paste
* 1 cup chopped onion
* 1 cup chopped celery
* 2 tablespoons minced garlic
* 1 cup chopped carrots
* 1 teaspoon dried oregano
* 1 (16 ounce) can chopped canned tomatoes
* 5 cups vegetable stock
* 1 (15.5 ounce) can Cannellini Beans, with liquid
* 1/2 (16 ounce) can Red Kidney Beans, drained
* 2 cups zucchini cut into 1/2-inch pieces
* 2 cups baby spinach
* 1 1/2 cups cooked bowtie pasta
* 2 tablespoons pre-packaged pesto
* 2 tablespoons fresh grated Parmesan cheese


DIRECTIONS

1. Heat olive oil over medium heat in a medium sauté pan.
2. Add tomato paste, cook for 5 minutes.
3. Add onions, celery, garlic, carrots and oregano. Cook until garlic is aromatic, approximately 5 minutes.
4. Pour into a 4-quart slow cooker. Add tomatoes and vegetable stock.
5. Cook on low setting for 6 to 7 hours or until the vegetables are tender.
6. Stir in beans, zucchini, spinach and cooked pasta. Cook on high setting for 8 minutes or until beans and pasta are warmed through and spinach has wilted.
7. To Serve: Pour the soup into a bowl. Top with a little pesto and fresh grated Parmesan cheese.

Black Beans a la Olla

INGREDIENTS:

* 2 tablespoons olive oil
* 2 large onions, diced
* 6 cloves garlic, chopped
* 1 (19 ounce) can black beans, rinsed and drained
* 1 (16 ounce) can tomato sauce
* 2 tomatoes, diced
* 2 teaspoons ground cumin
* 1/2 teaspoon cayenne pepper
* 1/2 cup chopped fresh cilantro
* 1/2 cup chopped green onions
* 1/4 cup chopped fresh cilantro


DIRECTIONS

1. Heat the olive oil in a large pot over medium-high heat; cook the onions and garlic in the oil until the onions are translucent, 5 to 7 minutes. Stir in the black beans, tomato sauce, diced tomatoes, cumin, and cayenne pepper; reduce heat to medium-low and simmer 10 minutes. Add 1/4 cup cilantro and simmer another 2 minutes. Stir in the green onions and remove from heat. Garnish with 1/4 cup cilantro.

Serve over rice : )