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Recipes I've Shared:
Mayonnaise made from bacon fat (paleo version)
This black bean veggie burger recipe is flexible, and works well if you stick with the directions and watch the wet|dry balance.
Earthy burdock, a firm root long popular in Asia, adds flavor to this dish's hearty stuffing. Leave it unpeeled to enjoy its full flavor.
The fresh flavor of delicate pea pods and crisp radishes comes to life with the simple addition of chopped dill and green onions. Delicious served either warm or cold, this spring side plate pairs beautifully with roast lamb, ham or fish.
Chickpea stews with flavors similar to this one are often made in Ethiopia using ground roasted chickpeas or even split peas. Here, the method is simplified but the stew's sweet, fragrant spice mixture, which Ethiopians call berbere, remains. If you're in a hurry, omit roasting the chickpeas and simply add them to the stew after they've been rinsed and drained. This recipe was inspired by a Whole Planet Foundation microcredit client who runs a chickpea roasting business.
Serve as a vegetarian main course or as a side dish with steamed fish or roasted chicken. If you don't have any leftover brown rice on hand, use a package of frozen cooked brown rice as a shortcut.
Here's a healthy soup based on a Mardi Gras favorite in which traditional red kidney beans and Cajun flavors meld with hearty red rice and dark, leafy greens. Don't forget hot sauce for the table!
Serve this Mexican-inspired hummus with raw veggies or tortilla chips for dipping, or spread it on sandwiches and wraps, too. Make sure to drain the black beans well, otherwise the hummus may be too thin.
Knowing how to quickly prepare nutrient-dense greens in a way that most people will enjoy is a valuable skill. Here are simple, step-by-step instructions to help make you a kitchen pro at health and savings!
In this recipe, cauliflower's earthy flavor is enhanced by the mild bite of cumin and turmeric.
This recipe takes a twist on traditional tabbouleh by substituting pine nuts for bulgur. Ripe, juicy tomatoes and fresh herbs are key to the success of this dish.
Make sure to bring the caponata to room temperature before serving. It's delicious spooned onto bruschetta or pita chips.
For a shortcut, use 4 1/2 cups no-salt-added canned beans instead of soaking and boiling dried beans; be sure to rinse and drain canned beans thoroughly before using.
Coconut milk is the unexpected, rich and delicious ingredient in this creamy casserole main dish. Substitute pecans for the walnuts, if desired.
Combine the flavors of two popular Middle Eastern dips (baba ghanouj and hummus) in this tasty puree. Serve with raw veggies or spread on whole grain crackers.
Tempeh absorbs the rich spices and coconut milk in this simple curry. Cook the rice and steam the tempeh while prepping your other ingredients and it will come together quickly.
Serve this simple vegetable side dish with brown rice or quinoa.
This simple vegetarian chili recipe uses lentils instead of beans. Brown lentils work best as they will hold their shape even when tender after cooking. Serve over brown rice or with whole-grain hearth bread.
Barley miso is a darker variety that gives a rich flavor to this wild rice mixture.
Welcome spring--or vegetarian guests--to your table with this delicious main-course recipe that is destined to become a favorite for family and feasts alike. For killer veggie burgers, serve any leftover slices on toasted whole wheat buns with lettuce and spicy mustard.
Serve these hearty veggie burgers on whole grain buns with your favorite condiments.
I have modified this recipe to be served with cooked Spaghetti Squash. The flavor of this hearty sauce is as equally tasty over cooked whole grains or spaghetti squash as it is over pasta. The sauce freezes well for quick weeknight meals.
The Brussels sprouts' natural nuttiness and mild cabbage flavor balances with tart, softened apples and shallots in this stovetop preparation. Choose firm, crisp apples that will maintain their shape and a bit of crunch when cooked.
Coconut oil helps transform these sweet potatoes into a wonderful side dish accented with a sprinkle of freshly grated lime zest.
Make this simple yet tasty recipe and enjoy for dinner or for lunches throughout the week. Substitute black beans or pinto beans or use a combination of your favorite. Note that this recipe makes a small batch, so double it if you want leftovers.
Tiny, round green mung beans combine with brown rice for a satisfying pilaf easily served with almost any main dish.
Makes 3 cups
Enjoy the flavor and texture of tuna salad with this vegetarian garbanzo bean mixture. Perfect for sandwiches, wraps or spread on crackers.
Mango lends a sweet note to this colorful quinoa salad with a variety of flavors and textures. It's equally delicious served warm or chilled.
A quick, colorful summer side for a barbeque or Cinco de Mayo (add diced jalapeño). It travels well to picnics—and the ingredients travel well to a vacation rental. For a gluten-free version, use cooked quinoa in place of preparing the couscous.
This quick and easy meal is a testament to the satisfaction of a good main course salad and is just one example of how to include healthy, protein-packed beans in a warm-weather menu. It's simple to double this recipe for two, or increase further to serve even more. Maybe it will become the summer potluck dish you're famous for! Serve with pita chips or warm pita bread on the side.
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