Black Bean Breakfast Pasta Frittata

Black Bean Breakfast Pasta Frittata

An enjoyable breakfast, lunch, or dinner frittata

Ingredients

8 eggs
8 oz (1/2 can) black beans, drained and rinsed
1/2 medium green pepper, diced
1/2 medium jalapeño pepper, diced
6 oz rotini or elbow macaroni, prepared
1/2 bunch (about 4 oz), kale, chopped
1/2 cup milk
1/4 cup cilantro, chopped
1/3 cup shredded cheddar cheese, divided

Directions

1. Preheat oven to 425°F
2. In a large mixing bowl, whisk eggs
3. Reserve half of the cheese, and combine every rest of ingredients in mixing bowl
4. Grease a 8x8in baking pan and pour in egg mixture
5. Cover the baking pan with aluminum foil and bake for 20 minutes covered
6. Remove foil and spread remaining cheese on top
7. Bake for another 10 minutes. If necessary, broil for 2 minutes to make cheese bubbly
8. Let sit about 2 minutes
9. Serve with salsa and/or bread

Black Bean and Rice Lettuce Cups with Quick Pickled Carrots and Radishes

Black Bean and Rice Lettuce Cups with Quick Pickled Carrots and Radishes

Great tasting lettuce cups for your next “build-your-own-lettuce-cups” bar

Ingredients

3/4 cup white vinegar
1 tbsp sugar
1 tsp salt
1/2 cup matchstick carrots
1/2 cup radishes, diced
1 (15 oz) can black beans
1 tbsp soy sauce
1 bunch romaine or bibb lettuce, rinsed and pulled apart to create lettuce cups
3/4 cup rice, prepared
1/4 cup plain whole-milk yogurt
1/4 cup cilantro, chopped

Directions

1. Prepare slaw by bringing vinegar, sugar, and salt to a simmer in a saucepan. Whisk until sugar dissolves.
2. Place carrots and radishes into a bowl and pour vinegar mixture over the top. Place in refrigerator for at least 20 minutes.
3. Put black beans in a microwaveable bowl and pour soy sauce over the top. Cover beans with a damp paper towel and microwave until beans are hot.
4. On a plate, place a lettuce leaf and layer with rice, black bean mixture, carrot-radish slaw, a drizzle of yogurt, and a bit of cilantro. The cups also go great with Hoisin sauce, Sirarcha, or Gochujang sauce.

Asparagus and Mushroom Salad Pasta

Asparagus and Mushroom Salad Pasta

Looking for a way to use your early summer lettuce, try this pasta recipe

Ingredients

8 oz pasta, prepared
1 bunch lettuce, chopped
1/2 bunch (4 oz-ish) of asparagus, cut into 1-inch pieces
1 (4 oz) package of mushrooms, chopped
3/4 cup whole milk
1/3 cup parmesan cheese
2 tsp chicken stock, divided
1 tbsp flour
3 to 9 tsp corn starch, divided
2 tbsp basil, diced
Salt and pepper to taste

Directions

1. To prepare vegetable topping, place asparagus in a skillet with a small amount of water and heat to a simmer then cover.
2. Simmer for 3-5 minutes or until asparagus is mostly tender.
3. Place mushrooms in skillet with 1 tsp of chicken stock and cook uncovered until asparagus are tender.
4. To prepare sauce, heat milk and parmesan cheese and 1 tsp of chicken stock in a saucepan over low-heat.
5. As milk and parmesan cheese warm up, whisk continuously and slowly turn up the heat to medium heat.
6. Once parmesan melts into the milk, whisk in flour. Then whisk in 1 tsp corn starch at a time until your sauce reaches the desired consistency.
7. Assemble the bowl by layering the pasta, lettuce, asparagus-mushroom mixture, sauce, and diced basil.

NOTE: You might want to make the sauce a little thicker as it will thin out as the lettuce wilts while you are eating.

Tempeh Barbecue with Coleslaw

Tempeh Barbecue with Coleslaw

Kick the meat on this fun and delicious barbecue (sloppy joe) recipe

Ingredients

2 tbsp apple cider vinegar
2 tbsp canola oil, divided
3 cups thinly sliced red cabbage
2 cups matchstick carrots
1/4 cup chopped cilantro
2 tsp salt, divided
Pepper to taste
1 medium onion, chopped
2 (1 lb) packages of tempeh, crumbled
3/4 cups water
1 cup ketchup
2 tsp dijon mustard
2 tbsp white vinegar
2 tbsp lemon juice
2 tbsp Worcestershire sauce
2 tbsp brown sugar

Directions

1. Prepare coleslaw by combining apple cider vinegar, 1 tbsp canola oil, cabbage, carrots, cilantro, salt, and pepper to taste in large sized bowl. Let sit for 20 to 30 minutes.
2. Heat remaining canola oil in a medium-sized skillet over medium-high heat.
3. Add onions and sauté until onions are soft, about 3 minutes.
4. Add tempeh and sauté until it starts to brown, about 6 minutes.
5. Add remaining ingredients, water, ketchup, mustard, vinegar, lemon juice, Worcestershire sauce, and brown sugar and bring to simmer.
6. Reduce heat and cook slowly for 20 minutes.
7. To serve, place tempeh mixture on hamburger buns, wraps, or any other type of bread, then top with coleslaw.

Adapted from: Tempeh Sloppy Joes with Coleslaw and a home recipe for Barbecue sandwiches.

Pepperoni Pizza Dip

Pepperoni Pizza Dip

A quick and easy appetizer for your next party

Ingredients

8 oz shredded mozzarella cheese
8 oz shredded cheddar cheese
1 cup mayonnaise
1 cup pimento stuffed green olives, diced
1 cup pepperoni, diced
1 can (4 oz) mushroom pieces, drained and diced
1/2 cup onion, finely diced
Optional: Black olives, green pepper, chunks of sausage, more cheese, anything you would put on a pizza

Directions

Preheat oven to 350°F. In a large bowl, combine all ingredients except bread in a large bowl. Transfer mixture to an large baking sheet (11-in by 7-in). Bake uncovered for 25-30 minutes or until edges are bubbly and browned. Serve immediately with bread or crackers.

Adapted from Pepperoni Pizza Spread in Taste of Home.

Tempeh English Muffin Sandwiches with Spinach

Tempeh English Muffin Sandwiches with Spinach

A simple breakfast (or lunch or dinner) sandwich

Ingredients

3 1/2 tbsp mayonnaise
1 1/2 tbsp grainy Dijon mustard
1 tsp dried tarragon
2 tsp honey
1/4 tsp black pepper
1 tbsp canola oil
1 (8-ounce) package
4 cups baby spinach
4 whole-wheat English muffins, split and toasted
1 Granny Smith apple, thinly sliced

Directions

1. Whisk together first 5 ingredients, through black pepper, in a small bowl.
2. Add oil to a medium nonstick skillet and heat over medium-high heat.
3. Slice tempeh through the middle of the short side, like cutting a hot dog in half, to make two thick patties. Then turn each piece so its cut side is against the cutting board and slice each piece down the middle to make four thin patties.
4. Add patties to pan and cook for 3 minutes on each side or until browned.
5. Spread mayonnaise mixture over English muffins, top with a patty, spinach, and apple slices. Serve immediately.

Adapted from Cooking Light March 2017: Sausage, Spinach, and Apple Breakfast Sandwiches

Vegetable and Tempeh Tagine

Vegetable and Tempeh Tagine

Spruce up your next Tagine with Tempeh

Ingredients

2 tsp olive oil
2 tsp cumin seeds
1 tsp coriander seeds
2 tsp paprika
1 tsp ground cinnamon
1 clove garlic
1 medium onion
1 medium sweet potato, diced
1/3 cup carrots, diced
1 cup yellow squash, diced
1 cup zucchini, diced
1/2 red bell pepper, diced
1 jalapeño, minced
14oz can of diced tomatoes with juice
1/4 cup water
1 (8-ounce) package tempeh
1/4 cup golden raisins
2 tbsp lemon juice
1/2 cup cilantro, minced

Directions

1. Heat oil, cumin, coriander, paprika, cinnamon in a medium saucepan.
2. Add garlic and onion and sautee.
3. Add sweet potato, carrots, squash, zucchini, red pepper, jalapeño, tomaotoes, and water to pan and cook until vegetables are soft, about 10 minutes. Adding additional water as necessary.
4. Break apart tempeh in small chunks and add to pan along with raisins.
5. Add lemon juice and cook until tempeh is heated through.
6. Remove from heat and add cilantro.
7. Serve over rice or couscous.

Adapted from Tofu Tagine with Lemon and Olives and Vegetable Tagine with Baked Tempeh

Tomato-Tahini Chickpea Soup

Tomato-Tahini Chickpea Soup

A delicious soup that can be made in as little as 10 minutes

Ingredients

1 tbsp olive oil
14oz can of diced tomatoes with juice
14oz can of tomato sauce
15oz can of chickpeas, drained
2 tbsp tahini
1.5 tsp ground cumin
1.5 tsp ground tumeric
Salt and pepper to taste

Directions

1. Heat olive oil in medium saucepan.
2. Combine ingredients in saucepan.
3. Use a hand-blender and pulse mixture until it reaches desired consistency.
4. Server and garnish with sour cream and a sprig of cilantro

Carrot-Cabbage Slaw

Carrot-Cabbage Slaw

A delightful and extremely versatile slaw that can be used for toppings or eaten by itself

Ingredients

1 tbsp apple cider vinegar
1 tbsp canola oil
1/3 cup matchstick carrots
1/3 cup shredded red cabbage
1/4 cup cilantro, chopped
1/2 tsp salt

Directions

1. Combine ingredients in a small bowl and refrigerate for 10 minutes.
2. Serve.

Moroccan Red-Bean Wraps

Moroccan Red-Bean Wraps

An easy vegetarian wrap for your weekday meal

Ingredients

1/2 red bell pepper, quartered
3 green onions, quartered
1/2 cup cilantro leaves
1 garlic clove, smashed
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp harissa paste
1/2 tsp salt
1 15.5oz red beans, drained and rinsed
3/4 cups panko breadcrumbs
1 egg
3 tbsp olive oil
8 flour tortillas
1/2 cup mayonnaise, mixed with 1 tbsp harissa paste
Toppings such as lettuce, spinach, tomato, or carrot-cabbage slaw

Directions

1. In a food processor, pulse red bell pepper, green onions, cilantro, garlic, coriander, cumin, harissa, and salt until vegetables are finely chopped.
2. Add beans to processor and pulse until beans are coarsely mashed.
3. Transfer mixture to bowl and add breadcrumbs and egg.
4. Mix with hands until well combined.
5. Shape into 8 burgers. Place on a waxed paper lined plate and refrigerate for 30 minutes.
6. Heat oil in a large skillet over medium heat. Add burgers and cook 3 to 4 minutes per side or until golden brown. Drain on a paper towel, if necessary.
7. Spread tortillas with mayonnaise mixture and top with burger and other toppings