4 large whole wheat tortillas 1 tsp. canola oil 1/4 yellow onion, diced Chili powder to taste (optional) 1 1-lb. can (or 2 cups cooked) kidney or pinto beans, rinsed and drained 1/4 cup mild salsa Toppings: Sliced black olives Cherry tomatoes Red bell pepper strips Cooked corn kernels Shredded lettuce leaves Grated carrots • … Read more »
1 15-oz. can black beans, drained 1/4 cup salsa 3 Tbsp. uncooked bulgur wheat 4 flour tortillas 1 cup shredded lettuce 1 tomato, diced • In a saucepan, combine the black beans, salsa, and bulgur and simmer gently for 5 minutes, stirring occasionally. Remove from the heat, cover, and let stand for 5 minutes. • … Read more »
8 cups organic pinto beans, checked for rocks and rinsed in cold water 16 large whole cloves of garlic 2 Tbsp. salt or more to taste • Put the beans in a large stock pot with garlic and fill with purified water 3 to 4 inches above the level of the beans. Bring to a … Read more »
For the “Chicken”: 1 Tbsp. canola oil 1 bag “chicken” strips (try Morningstar Farms Meal Starters Chik’n Strips) 1 Tbsp. tamari or soy sauce 1 Tbsp. grill seasoning • Heat the oil in a grill pan or sauté pan over high heat. Add the “chicken” strips, soy sauce, and grill seasoning. Cook for 3 minutes, … Read more »
1 1/2 tsp. vegetable oil 1 small onion, finely chopped 6 scallions, minced with white and green parts separated 2 cloves garlic, minced 1 lb. extra-firm tofu, patted dry and cut into 1/4-inch cubes 6 oz. vegetarian burger crumbles (try Morningstar Farms—www.kelloggs.com) 2 Tbsp. toasted sesame oil 2 Tbsp. soy sauce 2 Tbsp. vegan oyster … Read more »
