Tag Archives: Future Recipes

Mighty Bean Muffins

Note: I take four cups of old-fashioned oatmeal, and put it in my blender, and make my own flour. You’ll get two cups of flour this way.

Dry Ingredients:
2 cups of oat flour
1 t of baking powder
1 t of cinnamon
4T of raisins (optional), or any type of dried fruit (I also love prunes)

Other Ingredients:
2 very ripe bananas
1 cup of mashed beans (any type will do)
½ cup of unsweetened applesauce
½ cup of water
6-8 dates
Juice from one lime or lemon
Take all wet ingredients and put them in the blender. Allow them to puree until you have a tan looking “batter.”
Put into a bowl and add the dry ingredients. Stir until moist. Let stand for five minutes.

Spoon into silicone muffin pans, and fill 2/3. Place in a preheated 400 degree oven for 20 minutes, or until the muffins test “dry.”

Greek-Style Pasta

3 oz spaghetti (or other pasta, like penne)
1 cup cherry tomatoes
¼ cup fresh dill, chopped (or to taste)
1 cup marinara sauce
pinch lemon zest
1 tbsp vegan parm or nutritional yeast

Cook pasta according to directions. Mix warm or chilled pasta with marinara, cherry tomatoes
(bake them in the oven at 350F for a few minutes so they wrinkle if desired, or toss in with pasta
at the end to cook slightly, or leave raw!), dill and lemon zest. Taste, adding more lemon or dill.
Garnish with vegan parm.

Source: Happy Herbivore.

Rice Cooker Black Bean Chili

Notes: Prep Time: 10 mins Cooking Time: 45 mins to 1 hour. Makes 6 servings.

1 tablespoon olive oil
2 carrots diced
1/2 onion diced
2 cloves crushed garlic
2 cans black beans (drained + rinsed)
1 can black beans (not drained)
2 tablespoons chili powder
1 tablespoon cumin
1 can vegetarian refried black beans
1 large can or box of chopped tomatoes
1 cup vegetable broth
pinch of salt
shredded cheddar for serving
chopped avocado for serving

Saute onions and olive oil in large pot over medium heat. Add onions and cook until translucent. Add carrots and garlic and cook until carrots just begin to soften. Transfer to a rice cooker and add broth, tomatoes, cumin and chili powder and start your rice cooker on the quick cook setting. (Or just put it on the regular setting.) After the quick cook has ended (or 20 mins later if you don’t have a quick cook setting) add the black beans and cook for another quick cook cycle (or continue to cook on the same cycle). When the second cycle is done, add refried beans and stir to combine. Leave your rice cooker on “warm” while you set your table allowing the refried beans to come up to temperature. Serve with cheddar cheese and avocado.

Seared Tofu with with Green Beans and Asian Coconut Sauce


1 (14- to 16-oz) package firm tofu
2 tablespoons soy sauce
1/4 cup vegetable oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped peeled fresh ginger
1/2 teaspoon dried hot red pepper flakes
1 lb green beans, trimmed and cut into 2-inch-long pieces
1 red bell pepper, cut into 1/4-inch-wide strips (2 inches long)
1 teaspoon salt
1 (14- to 15-oz) can unsweetened coconut milk (not low-fat)
1 tablespoon fresh lime juice
1/3 cup chopped salted roasted cashews
Accompaniment: rice noodles or rice


1. Halve tofu lengthwise, then cut crosswise into 1/2-inch-thick slices and pat dry well. Put 1 tablespoon soy sauce in a wide shallow dish, then add tofu, turning to coat, and let stand 10 minutes. Pat tofu dry.
2. Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then add tofu in 1 layer and cook, turning over once, until tofu is browned, about 6 minutes total. Transfer with a slotted spoon to a large plate, reserving oil in skillet.
3. Add garlic, ginger, and red pepper flakes to skillet and sauté, stirring, until fragrant, about 30 seconds. Add beans, bell pepper, and salt and sauté, stirring, 1 minute.
4. Stir in coconut milk and remaining tablespoon soy sauce and bring to a boil, then boil, uncovered, until beans are tender, about 6 minutes. Transfer vegetables using a slotted spoon to plate with tofu.
5. Simmer sauce until thickened slightly and reduced to about 3/4 cup, about 2 minutes. Stir in lime juice and pour sauce over vegetables and tofu. Sprinkle with cashews

Quinoa Granola


1 cup whole rolled oats (certified gluten free)
1 cup buckwheat (either groats or uncooked hot cereal mix is fine)
1/3 cup quinoa (I used 1/6 cup each of of red and regular quinoa)
2 T chia seeds
3/4 cup raw almonds, coarsely chopped
1/4 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
1/4 cup raw walnuts, coarsely chopped
1/4 cup shredded coconut
2 tsp cinnamon
1/3 cup dried cranberries
1/3 cup raisins
1/2 cup maple syrup
1/2 cup coconut oil, melted

In large mixing bowl, combine dry ingredients (first 4 listed).
Chop nuts and add to the bowl along with seeds and coconut.
Mix well.
Add liquids (melted coconut oil and maple syrup).
Spread onto a baking sheet lined with parchment paper.
Bake for 60 minutes at 225 degrees F.
Let it cool and then break apart (you don’t need to actually break it, it crumbles pretty easily if you just brings the ends of the parchment paper together).

Source: Hungry hungry Hippie

Faux Deviled Eggs


a dash of black salt
¼ tsp onion powder
¼ tsp garlic powder
¼ cup hummus
6 small red potato
a dash of paprika
a dash of hot sauce (optional)
¼ tsp Dijon mustard

Boil potatoes until fork-tender, then let cool completely. Meanwhile, mix hummus, mustard, garlic and onion together, plus a pinch of black salt, stirring to combine. (Add hot sauce here if you prefer a spicy deviled egg). Taste, adding more Dijon or black salt to taste, then set aside. Once potatoes cool, slice in half long-ways and use a little spoon or melon baller to scoop out a small circle of the potato flesh (this is your “egg”). Spoon hummus mixture into the hole and garnish with paprika or smoked paprika.

Source: The Happy Herbivore.

Taco Salad



4 cups shredded romaine lettuce
1 (15-ounce) can black beans, drained and rinsed
1 recipe Fresh Tomato Salsa Dressing (recipe follows) OR your choice fresh salsa
4 ounces low-fat baked tortilla chips (regular or gluten-free)
1/2 cup chopped fresh cilantro (optional)
4 servings Guacamame (about 1 cup, recipe follows) OR a packaged guacamole hummus

Tomato salad dressing

1 pound tomatoes (about 3 medium)
1/4 cup chopped fresh cilantro
1 clove garlic, minced
1 tablespoon red wine vinegar
2 teaspoons hot sauce
Freshly ground black pepper
Pinch of salt

Chop the tomatoes finely, and place them in a mixing bowl.
Add the remaining ingredients, and use your hands to mush everything up really well. Let sit for 10 minutes.
Chill in an airtight container until ready to use, up to 5 days.


4 ounces sliced avocado
1 cup frozen edamame, completely thawed
1/4 cup water
1/4 teaspoon salt
Juice of 1 lime
1 plum tomato, chopped
2 tablespoons chopped red onion
1/4 cup loosely packed cilantro leaves (optional)
Pinch of cayenne, for spiciness (optional)

Place the avocado and edamame in a food processor. Pulse until everything is well chopped.
Add the water, salt, and lime juice, and puree until relatively smooth, scraping down the sides with a spatula.
Add the tomato, red onion, cilantro, and cayenne (if using), and pulse to combine.
Transfer to a bowl, taste, and adjust flavors, if necessary. Serve ASAP.

Divide the salad among four big bowls.
First, place the lettuce in each bowl, then layer on the black beans and salsa.
Crumble on the tortilla chips, and top with cilantro, if using. Serve with Guacamame on the side.

Parmesan Quinoa Bites



2 1/2 cups of cooked quinoa (instead of preparing quinoa with water like the package suggests, use chicken broth. so much tastier!)
3 large eggs
3 stalks of green onion, sliced thin
1 cup grated carrots
2 cloves garlic, minced
1/3 cup fresh parsley, chopped
3/4 cup parmesan cheese, plus extra to sprinkle on top
3 Tbsp rice flour (or regular flour if you’re not GF)
1/4 tsp salt (more if you use water to make your quinoa. otherwise, the chicken broth adds enough salt.)
1/4 tsp pepper


Preheat oven to 350 (fahrenheit).

Combine all of your ingredients in a large bowl (except for the extra parmesan for the top of each bite) and mix well. Spray your muffin tins entirely with cooking spray (don’t skimp on the spray or your bites will stick). Scoop out enough mixture to fill your standard muffin tins 3/4 full. Press down firmly with your fingers or the back of a spoon. Sprinkle more parmesan cheese on top of each muffin tin portion. Bake in over for 20-30 minutes. Ready when slightly browned on top and a fairly browned crust on bottom and sides has formed. (The charm of these bites is the nice and crispy, almost chewy, crust around all the edges. The cheese melts and bakes into the sides….and oh my, it’s heavenly. So don’t remove too early…..but you don’t want them burnt and dried out either. So watch them carefully!)

Pop out of muffin tins and allow to cool slightly. Dip bites into your favorite dressing and enjoy

Mexican Stuffed Peppers


2 whole green bell pepper, seeded and diced
¾ cup frozen corn, thawed
¾ cup black beans, drained and rinsed
¼ cup cornmeal
1 tbsp chili powder
1 tsp onion flakes
½ tsp cumin
¾ cup salsa

Preheat oven to 375F. Cut peppers into boats and clean out insides. Heat all other ingredients plus 1/2 cup water over med-high heat, until thicker and bubbling, about 3 minutes. Place peppers in an oven dish and spoon mixture into peppers. Cover with foil and bake 20 minutes or until peppers are tender.

Source: The Happy Herbivore Cookbook