Pulished on April 30, 2008 • Written by RecipeFeed.com
28 oz Water-packed pinto beans
– drained and rinsed 1 c Cooked brown rice; -OR-
- up to double this amount 1 ds Chili powder
1 ds Garlic powder
1 ds Cumin
3/4 c Water
6 Tortillas
———————————-TOPPINGS———————————- 1 Head iceberg lettuce
– chopped and dried 1 bn Scallions; chopped
1 Ripe tomato; chopped
Mexican salsa Place the beans in a saucepan and mash with a potato masher. Add the cooked rice, spices, and water. Heat 5 to 10 minutes. Meanwhile, prepare the vegetables. Heat the tortillas quickly (just to soften) in a preheated skillet, toaster oven, or microwave. Place a line of bean mixture down the middle of each tortilla. Top with lettuce, scallions, tomato, and salsa. Tuck in the top and bottom edges, roll into a burrito, and serve immediately, topped with additional salsa if desired. These are taken from “The McDougall Plan” and “The McDougall Program”. From: Amelia L. Carlson Servings: 2-3
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Permalink: Bean and Rice Burritos
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Pulished on • Written by RecipeFeed.com
1 c Cooked brown rice
1 1/2 c Cooked beans
-pink, kidney, navy, ect. 1/2 c Wheat flour (or white)
1 tb Margarine or butter
1 md Onion, diced
1 Clove garlic, mashed
1 tb Spike or seasoning salt
———————————-OPTIONAL———————————- 1 c Cooked mashed potatoes
1/2 c Cornmeal
1/2 c Bran
1/2 c Cracked wheat
1 sm Pepper, diced
1 Grated carrot
Heat greased (I use cooking spray) grill or electric frypan on med heat. Or, you can grease a 13″x9″ glass baking pan and bake at 350* for 30 Min. Just spread mix in pan and cook uncovered. Use a pancake turner to cut and remove cooked ‘burger’. Mash beans. Add all ingredients and mix well. (If you use all of the ingredients listed your mix may be a bit dry. You might want to add a 1/4 to 1/2 cup of soy, nut, or rice milk. Of coarse you also could
use whole milk. Be sure you don’t thin it too much or it will be mushy. Look for a ‘hamburger’ consistency.) Spoon about 2 heaping Tablespoons of mix onto grill or frypan for each burger and flatten with greased pancake turner. Turn several times rather than just once on each side like conventional burgers, they have a better texture that way.
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Permalink: Bean and Rice Burgers
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Pulished on • Written by RecipeFeed.com
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2 c Chicken broth
2 cn White beans, rinsed and
-drained (19-ounce cans) 2 tb Pesto sauce
2 tb Grated Parmesan cheese
Freshly ground black pepper
Put the broth and beans in a saucepan over moderate heat and bring to a boil. Reduce heat to low and stir in the remaining ingredients. Simmer for about 1 minute. Makes four 1-cup servings. Nutrition information per serving: Calories: 496 Protein: 29.4 grams Fat: 11.5 grams Colesterol: 3.9 mg Fiber: 22.1 grams Sodium: 483 mg [ MODERN MATURITY; April/May 1990 ] Posted by Fred Peters.
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Permalink: Bean and Pistou Soup
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Pulished on • Written by Vegetables News
Let’s get one thing clear. I am not one of those salad girls. I say that because I feel a little defensive about salads. via Journal Gazette
Pulished on • Written by Vegetables News
Dear Readers: Do you wind up with several containers of LEFTOVER VEGETABLES at the end of the week? Here are some hints for how to use them: Think of them as the original precooked convenience food. via Massillon Independent
Pulished on • Written by Vegetables News
“My family had a catering business”
Jason Engle, left, and Dave Engleman offer up the Sweet Potato Pie at L Boe’s Smorgasbord in Geneva. via Fort Wayne News Sentinel
Pulished on • Written by Vegetables News
“At the FiE in November last year we went big time with our potato proteinsand the response was quite amazing”
Newly- formed Dutch firm Solanic witnesses ‘phenomenal response’ to its potato protein portfolio, confirming growing market demand from food makers for vegetable-derived proteins as rising raw material costs … via Food Navigator
Pulished on • Written by Vegetables News
“Folks just literally eat it up.”
Jim Prezzy sells S.C.-grown sweet peas Tuesday at the State Farmers Market on Bluff Road. via The State
Pulished on April 29, 2008 • Written by RecipeFeed.com
2 pk Low-Sodium Instant Vegetable
-Broth And Seasoning Mix Dissolved IN 1 1/2 c Hot Water
1 c Low-Sodium Canned Stewed
-Tomatoes 4 1/2 oz Uncooked Small Shell
-Macaroni 14 oz Rinsed, Drained, Canned Red
-Kidney Beans 1 c Thawed Frozen Spinach,
-Chopped 1/2 ts Oregano Leaves
1/2 ts Basil Leaves
3/4 oz Grated Parmesan Cheese
Yield: 4 Servings Of 3/4 Cup Each In a 2 1/2-quart saucepan, combine the dissolved broth mix and tomatoes; cook over medium heat until the mixture comes to a boil. Add the macaroni and cook for 7 minutes. Add the beans, spinach, oregano and basil and stir to combine; cook until the macaroni is tender, 5 to 7 minutes. (If the soup is too thick, add a small amount of water.) Divide the soup into 4 soup bowls and sprinkle each portion with 1/4 of the Parmesan Cheese. Each serving provides: 2 Proteins; 1 Vegetable, 1 1/2 Breads, 5 Optional Calories Per Serving: 350 Milligrams Sodium; 5 Milligrams Cholesterol
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Permalink: Bean and Pasta Soup
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Pulished on • Written by RecipeFeed.com
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1 c Great Northern beans, dried
2 tb Olive oil
3 Bay leaves
1 t Dried asil
1/2 ts Dried oregano
1/2 lg Spanish onion — sliced
3 Garlic cloves — minced
1 md Eggplant — diced
1 1/2 c Cooking liquid from beans
20 Sun-dried tomato halves
-minced 1 tb Wine vinegar
Cook beans in 3 1/2 cups of water for 1 1/2 to 2 hours on the stovetop or 10 to 15 minutes in a pressure cooker. Reserve cooking liquid.
Heat oil ina large soup kettle over medium heat. Saute bay leaves, basil, oregano and onion until onion is soft and translucent. Add garlic and eggplant and saute for 5 minutes. Add remaining ingredients. Cover and simmer, stirring ocasionally, until eggplant is tender. Serve immediately. Per serving: 272 cal; 13 g prot; 305 mg sod; 46 g carb; 8 g fat; 0 mg chol; 140 mg calcium Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE
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Permalink: Bean and Eggplant Stew
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