Recipezaar: Egg-free,Beans recipes

Monterey Jack

Tue, 25 Nov 2008 23:46:07 -0500

For a hearty Southwestern meal, serve this dish with rice, pork tamales, picadillo, flour tortillas, and a salad of tossed greens and tomatoes. Overnight soaking time not included in preparation time. If you'd like to avoid soaking and cooking dried beans, please feel free to sub canned beans. From the Southwestern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Curried Chickpeas over Rice

Thu, 27 Nov 2008 00:33:00 -0500

This is a wonderful way to serve garbanzo beans, AKA chickpeas. This dish has a rich tomato-cream sauce with a Caribbean flare. Serve with mildly flavored veggies. Fry very ripe plantains and add to you meal for a wonderful sweet and salty combo. Store leftovers in the refrigerator. Reheat on the stove by mixing the rice and curried chickpeas, or reheat in toaster oven or microwave. Special Notes: Use soymilk or coconut milk if you are unable to find coconut cream. Beware - "cream of coconut" is sweet, and should not be used in this dish. -- posted by Chef Ri

Lentil Shepherd's Pie

Thu, 27 Nov 2008 15:12:21 -0500

A delicious and satisfying vegetarian version of Shepherd's Pie. For color, you can add diced carrots to the lentils as they cook. * The lentil cooking time is not included in this recipe. The lentils will take about an hour to cook, following package directions. -- posted by Chef #1045743

Tofu Dorowat

Sun, 30 Nov 2008 02:32:23 -0500

A variation on Ethiopian Dorowat made with tofu instead of chicken. For a complete Ethiopian feast, make this dish with (other recipes from my book): - Lentils of Doom - Cabbage of Ostracism - Beef Stew in Berbere Sauce Making these four dishes together, you can: - Pick up one lg white onion and chop it finely. Split it four ways between the dishes. - Pick up one 28-oz can of crushed tomatoes and split it between the Dorowat and Beef Stew Start the beef early, then the dorowat. Then, do the lentils (assuming pre-cooked potatoes) and cabbage. Pick up some Enjera (that amazing yummy bread). Live in Calgary? Pick it up fresh at Amy's Confectionary on 7th between 11AM and 5PM. YUMM!!! -- posted by Rhonda Scheurer

Lentils of Doom

Sun, 30 Nov 2008 02:32:54 -0500

Ethiopian lentil dish. For a complete Ethiopian feast, make this dish with (other recipes from my book): - Cabbage of Ostracism - Tofu Dorowat (if you like tofu, or are accomodating a vegetarian... chicken otherwise) - Beef Stew in Berbere Sauce Making these four dishes together, you can: - Pick up one lg white onion and chop it finely. Split it four ways between the dishes. - Pick up one 28-oz can of crushed tomatoes and split it between the Dorowat and Beef Stew Start the beef early, then the dorowat. Then, do the lentils (assuming pre-cooked potatoes) and cabbage. Pick up some Enjera (that amazing yummy bread). Live in Calgary? Pick it up fresh at Amy's Confectionary on 7th between 11AM and 5PM. YUMM!!! -- posted by Rhonda Scheurer

Warm Refried Bean Dip

Wed, 03 Dec 2008 22:49:44 -0500

This recipe is a staple in our house for Mexican night. Very easy. Great to be eaten with chips, or, with a few more steps, NACHOS! p.s. I give credit to my talented step-dad, Paul. -- posted by selenite

Spicy Black Bean Soup

Wed, 03 Dec 2008 23:24:55 -0500

I found this in Gourmet Magazine -- posted by Stephen Shafer

Italian Butternut Squash and White Bean Soup With Greens

Thu, 04 Dec 2008 23:24:36 -0500

I clipped this from a magazine years ago and just now came across it again. As someone who is allergic to cow's milk, I'm always happy to find tasty, satisfying vegetarian soups that are dairy-free. Although I haven't tried this one yet, it looks so good I know that I will do so soon. :) Prep time does not include peeling, seeding and dicing the squash; you can save time and effort by buying peeled and cut butternut squash, which is available at some grocery stores (such as Trader Joe's). -- posted by Lynne the Pirate Queen

Stuffed Aubergines

Sun, 07 Dec 2008 01:46:34 -0500

Aubergines filled with chickpeas, raisins and a lightly spiced couscous -- posted by Vegan Kid

Cauliflower, White Bean, and Feta Salad

Tue, 09 Dec 2008 00:56:24 -0500

This bright and fresh-tasting winter salad is easy to prepare and delicious( and even better the next day when the flavours are really allowed to develop). It works with broccoli too. Adapted from a recipe in Bon Appétit Magazine (January 2007). -- posted by blucoat

Fruited Chicken Stew

Tue, 09 Dec 2008 01:16:53 -0500

Hearty stew that goes well with a thick slice of crusty bread -- posted by Brooke the Cook in WI

Emz Lovely Lemon Tahini Sauce

Wed, 10 Dec 2008 20:15:26 -0500

This as such a yummy recipie, really quick and easy to prepare. Adjust the spice quantities to suit individual tastes. Great served with "Emz Fantastic Felafels", but is also delish with sauteed vegetables (especially egg plant). Another possibility is to increase the ratio of yoghurt to tahini paste and use as a hearty salad dressing. -- posted by tizzylish delish

Hearty Navy Bean Soup

Sun, 14 Dec 2008 15:58:37 -0500

I really like Campbell's Bean and Ham soup, but it's not gluten-free. This recipe helps to satisfy that craving even tho' it isn't exactly the same. I pulled this recipe from a bonus pack from Taste of Home. It doesn't list who submitted the recipe. I added a couple of ingredients as well. -- posted by mfb

South Beach Diet Black Bean Soup (Phase I Friendly)

Mon, 15 Dec 2008 18:21:49 -0500

This is a quick and flavorful adaptation of the general recipe in the South Beach Supercharged book. It's warm and homey and quite filling, plus it's delicious! -- posted by CHRISSYG

Lentils and Spinach

Wed, 17 Dec 2008 20:58:37 -0500

This is a very tasty dhal I got from my sister-in-law who got it from one of her cookbooks, I don't know which one. I'll update later when I get the name. -- posted by Chef #166044

Crock-Pot White Beans

Mon, 22 Dec 2008 19:33:20 -0500

This is a hearty & inexpensive recipe that is just delicious and best of all you can throw it in the old crock pot and leave it alone all day. Even a self proclaimed bean hater LOVED these beans so I hope you enjoy them too :) -- posted by Merry Cook

Black Bean Tortilla Soup

Mon, 22 Dec 2008 19:43:51 -0500

All my favorite flavors. It is so good. Tangy and mexicalli flavorful! Lime and Cilantro make this dish. -- posted by Chef Dine

Paul's Vegetarian Chili

Wed, 24 Dec 2008 17:01:38 -0500

My dad's work was holding a chili cook-off. His employee, Paul, brought in this recipe and won! My mom got the recipe and it has been a family favorite ever since. It isn't too spicy, but if you enjoy spicy cuisine, that is easily achieved. -- posted by zoegirl21

Chipotle Chicken Stew

Tue, 30 Dec 2008 21:06:25 -0500

This was originally a recipe for the crock pot. I tend not to use my crock pot too often for meals because I'm away from home for more than 10 hours and I don't have one that can be programmed. I've adapted it to be made on the stove top, but you could still make it in the crock pot. Just put all the ingredients in your crock pot and cook on low for 7-8 hours (or 3 1/2-4 hours on high). -- posted by LARavenscroft

Red Lentil Salad With Feta and Beets

Tue, 06 Jan 2009 01:43:24 -0500

This is a great main dish salad; the unusual combination really works! It is healthy, satisfying, and lovely to look at. From the magazine, "Food & Wine". -- posted by blucoat

Ham, Bean and Pineapple Salad

Tue, 06 Jan 2009 23:59:15 -0500

A great salad for the lunchbox, and very popular with children as it is like a Hawaiian pizza! Pack with some pita bread, some fruit and some yoghurt. -- posted by peachy_pie

Grilled Tempeh Veggie Burgers

Sun, 11 Jan 2009 13:05:14 -0500

This protein-rich vegetarian (vegan) recipe is from "Cooking Light Magazine". Chill the tempeh well before slicing so it will be less apt to crumble. This recipe requires at least 3 hours of marinating, the longer the better. Serve with whole-grain burger buns, and whatever toppings you enjoy! -- posted by blucoat

Country Hamburger Lentil Soup - Crock-Pot

Sun, 11 Jan 2009 22:39:57 -0500

I created this on a busy hockey weekend - I wanted something warm to come home to after spending a long day at the hockey rink. This was just the ticket... and I got to clean out my cupboards too! -- posted by Brooke the Cook in WI

Vegetarian Sausages

Sun, 11 Jan 2009 22:40:28 -0500

This is great simple recipe I found online. It is great for clearing out your fridge. I saute any misc veggies I have laying around such as mushrooms and spinach and add them to the mix. These can also be put into casings and refrigerated. The colder the rice the easier it will be coat in bread crumbs. I can't say how long because they never lasted longer than a day or so. The patties can be stuffed in pita bread or eaten like a sandwich. -- posted by Irish Fraulein

Vegetarian Stuffed Poblanos

Wed, 14 Jan 2009 22:44:38 -0500

Poblano peppers stuffed with black beans, cheese and cornmeal, from Martha Stewart Everyday Food, April 2008. I've mostly just stolen this recipe from marthastewart.com, but added a few tips. If the poblanos are a little flattish, be sure to slice the peppers so that they they form a deep "pocket" to stuff. Be sure to use a reasonably good cheese. If you can't find good quality pepper jack, use plain Monterey Jack or cojack cheese and be sure to include the minced pepper. Cook time includes cooling time. -- posted by Podkayne

Sweet Southwestern Black Bean Soup

Fri, 16 Jan 2009 19:10:49 -0500

Easy, low fat, and delish black bean soup! Created for the first time today (1/16/09). My very first posted recipe! -- posted by Nifferlicious

Hearty Black Bean Chowder - Crock Pot

Sun, 18 Jan 2009 02:52:44 -0500

I'm not really sure what makes a chowder a chowder, but this is thicker than soup and not as thick as stew.... so I'm calling it a chowder. Throw it all together and 8 hours later, it's done! -- posted by Brooke the Cook in WI

Tofu Salad - Easy Vegan - Make Ahead (Moosewood)

Tue, 20 Jan 2009 16:50:22 -0500

Courtesy of the original Moosewood Cookbook. Love that you can make it ahead and just pull it out of the fridge at serving time. I'm serving this at a birthday party buffet to make sure there is something substantial for vegetarians/vegans in the group. The book recommends stuffing this salad into pita bread to make it a meal, which I've never tried but sounds great. Prep time includes the minimum 2 hours for marinading. Serves 6 as the main attraction, but more if it's a side dish. Enjoy! -- posted by magpie diner

Easy & Delicious Vegan Pitas

Tue, 20 Jan 2009 17:07:04 -0500

This is a delicious and easy to make recipe for completely vegan pitas. Even those who are non-vegans, vegetarians, and vegans will enjoy this tasty and healthy recipe. This is a very basic recipe, and other vegetables (mushrooms, green peppers, tomato, onion) can be added for extra flavor, depending on what you like. You can also use whatever kind or flavor of salsa you prefer. -- posted by SnowBeetle

Chickpea Pasta With Lemon

Tue, 20 Jan 2009 17:10:31 -0500

Modified from a recipe originally found at Real Simple; original recipe called for almonds and Parmesan cheese -- posted by Rainya Mosher

Lentil Soup W/Spicy Tomatoes & Rice

Fri, 23 Jan 2009 17:21:17 -0500

This is so simple I almost hate to post it, but if it helps someone with an easy lunch or even an easy dinner, then it's well worth taking the time to post it. This recipe was born out of the need to have something different for lunch. If you are following Weight Watchers, one serving is 4 points for 1 1/2 cups. -- posted by LARavenscroft

Budget-Savvy Sang Choy Bow

Wed, 28 Jan 2009 01:46:37 -0500

One of several "sizzling sausages" in the current issue of the Australian magazine 'New Idea', this one a budget-savvy Sang Choy Bow which food editor Barbara Northwood has costed at $A1.83 per serve. -- posted by bluemoon downunder

Belizean Rice and Beans

Sat, 31 Jan 2009 02:29:40 -0500

For my honeymoon, I went to Belize. As a vegetarian, I appreciated that every restaurant offered this dish. Besides being a complete protein, it tastes amazing and is simple to make! This version of the dish is credited to Elvi's Kitchen in Ambergris Caye. -- posted by The Bad Cook

Garlicky Spinach and White Bean Soup

Mon, 02 Feb 2009 01:37:12 -0500

From the Chicago Tribune: "Given its high water content and satiety value, eating an entree of soup is a good way to control your diet, and it can help you work in lots of vegetables. In this recipe, the beans provide plenty of fiber, a key to weight management." -- posted by EmilyStrikesAgain

Pumpkin Banana Bread

Mon, 09 Feb 2009 01:31:18 -0500

low fat, low cholesterol and DELICIOUS! i made a bowl of cream cheese frosting for people to slather on if they'd like. -- posted by kwray

Ma Po Tofu With Spinach

Tue, 10 Feb 2009 15:18:51 -0500

Cubes of silken tofu simmered in a spicy sauce, with pork and spinach. This is my favorite, so I usually make a double recipe! -- posted by vitaminz

Spicy Lamb Chili

Mon, 16 Feb 2009 01:46:51 -0500

This chili really isn't that spicy, but it is good. We really like lamb and I was looking for some different ways to prepare it. Found this recipe on www.americanlamb.com and have adapted it to fit my allergies. Hope you enjoy it as much as we did. -- posted by LARavenscroft

Vegan Carrotaraisinaana Cake!

Tue, 17 Feb 2009 08:37:28 -0500

A side track version of the vegan applesauce carrot cake recipe from Chef Joey Z! I added a few things and this recipe ends up making 3 whole "pies" of the cake instead of the 10 serving original version! -- posted by Chef EazyHa!

Stuffed Shells With Tofu

Wed, 18 Feb 2009 14:11:05 -0500

Vegan Option to Traditional Stuffed Shells -- posted by Chef #1174593

Kidney Bean Veggie Burger W. Marsala Mushroom Sauce

Thu, 19 Feb 2009 10:42:58 -0500

Kidney Bean Veggie Burger w. Marsala Mushroom Sauce -- posted by Chef #1174593

Vegan Fiesta Soup

Thu, 19 Feb 2009 11:08:09 -0500

This soup was inspired by countless tortilla soup recipes and became this unique and simple recipe. It was really easy and quick to cook and is surprisingly flavorful. (Note: Soup is vegan without cheddar cheese topping.) -- posted by TerribleCook1017

Black Bean and Chile Stir-Fry Sauce - OAMC

Fri, 20 Feb 2009 18:11:40 -0500

Skip the high-sodium, low-taste soy sauce and make a big batch of this sauce instead. You can freeze individual servings into plastic baggies or an ice cube tray so that you can use it as needed. From "Can I Freeze It?" by Susie Theodorou. -- posted by Oenophilly

Curried Winter Vegetable Soup

Tue, 24 Feb 2009 11:06:47 -0500

Delicious. I have no other words to describe this soup. -- posted by Burgz

BBQ Baked Beans (Sugar-Free)

Sat, 28 Feb 2009 02:21:22 -0500

From The Allergy Self-Help Cookbook by Marjorie Hurt Jones, c. 2001. Commerically prepared baked beans can be a problem for people with allergies because they often contain sugar and corn syrup, plus ambiguous ingredients such as modified food starch and "natural flavoring." Slowly baking these beans contributes to their wonderful flavor and aroma. -- posted by NELady

Amish Bean Soup

Sun, 01 Mar 2009 18:18:35 -0500

This is a wonderful warm soup to warm the heart in these last cold days of winter. Being in Wisconsin, warm soup is always a welcome thing. This is a very simple amish soup, so it has very simple ingredients. It's perfect for a beginner cook or someone like me who just wants something easy. -- posted by Jess4Freedom

Very Berry Delight (Non Dairy!)

Wed, 04 Mar 2009 01:10:54 -0500

This delicious pairing of chocolate and berries comes from the World's Healthiest Foods site. The silken tofu gives the chocolate a creamy texture without using heavy cream, making this a heathful alternative to most dessert recipes. NOTE: Cook time includes prep for the pudding and the berries; Prep time is the time to chill the prepared pudding. ALSO, if you use frozen berries, thaw and drain well before adding. You may want to save the juice from the thawed berries, and drizzle it over the top for extra flavor and nutrition. -- posted by Lynne the Pirate Queen

New Haven Pasta E Fagioli

Wed, 11 Mar 2009 02:31:12 -0400

A favorite Italian soup for the crockpot. This is a flavorful and nutritious, easy and filling dinner. Serve with grated parmesan cheese and crusty Italian bread. Warning: this fills a 6 qt crockpot to the top! -- posted by Puppies777

Cannellini With Pork and Rosemary

Mon, 16 Mar 2009 15:49:47 -0400

I made this stew this past weekend for a party and everyone loved it! This recipe came from the December 2008 issue of Gourmet Magazine. This can be made up to 5 days in advance. I just love recipes that can be made far in advance, especially with flavors improving like this one! -- posted by Grace Lynn

Beet, Walnut, & Wheat Berry Salad With Cilantro Lime Vinaigr

Mon, 30 Mar 2009 18:27:22 -0400

This salad can be served as a main dish--it has a combination of grains, legumes, nuts, and seeds to provide complete proteins--or as a side dish. It is a versatile dish, too. You could easily swap out various ingredients to adjust it to your taste. For example, you could swap oranges for limes, rice for wheat berries, lentils for beans, parsley for cilantro, or roasted sweet potatoes for beets. -- posted by jo_mama

Chickpeas and Fennel With Rice

Wed, 01 Apr 2009 03:24:45 -0400

Subtle and fresh, this has a gentle but memorable flavour. Contains lots of fibre and vitamin C. It is hearty but not heavy. And it's easy! The cooking time includes the time for soaking rice, so if you do not prepare it this way, you can save some time. -- posted by Elise and family

Chickpea Flour Pancakes With Crushed Peas & Cilantro (Pudla)

Wed, 01 Apr 2009 12:34:43 -0400

From the cookbook, "Madhur Jaffrey's World Vegetarian". These are great for breakfast, lunch, or dinner. You can eat this alone, with a sweet chutney or jam, Greek yogurt, or a savoury spread or salsa. This is a very flexible recipe- feel free to adjust the ingredients and add spices to your liking. -- posted by blucoat

15-Minute White-Bean Soup

Thu, 02 Apr 2009 01:41:09 -0400

A tasty lunch for two, this recipe is from the December 2008 Everyday Food magazine. -- posted by SeaChelle

Rocket and Broad Bean Potatoes

Tue, 14 Apr 2009 01:58:43 -0400

Baked potatoes stuffed with broad beans, rocket (or baby spinach leaves), tangy blue cheese, garlic and basil; and if it takes your fancy, topped with chopped bacon! Adapted from a recipe on some 'Good for You' cards from International Masters: a series focussing on health and nutrition. I am intrigued that 'broad beans' are not in the Zaar Kitchen Dictionary. So, some information about broad beans! From Wikepedia: broad beans have a long tradition of cultivation in Old World agriculture, being among the most ancient plants in cultivation and also among the easiest to grow. It is believed that along with lentils, peas, and chickpeas, they became part of the eastern Mediterranean diet in around 6000 BC or earlier" Reading that you'd expect to find them in the Zaar Dictionary! Not so! The entry in the Cook's Thesaurus reads "fava bean = broad bean = butter bean = Windsor bean = horse bean = English bean = fool = foul = ful = feve = faba = haba = habas". And my recipe card says "Broad beans are a tasty, almost meaty-flavoured bean that are full of nutritional benefits. Broad beans are a great source of protein and fibre and also contain vitamins A and B and zinc, iron and folate. They are available fresh or frozen - if using the fresh beans, you will need to cook them lightly in boiling water to soften them before blending them with the rocket". Obviously, you could use other cheeses instead of the blue cheese. I've made these several times and have used low-fat feta (which I love), and I've also added a handful of pine-nuts in step 3. . Be guided by your taste preferences. -- posted by bluemoon downunder

Spaghetti With Lentil Bolognaise

Wed, 15 Apr 2009 02:10:48 -0400

A versatile vegetarian bolognaise and a great way to get some nutritious lentils into your diet! Adapted from a recipe I found online. I love the vegetables that were in the original recipe but you could vary them depending on what's in season, what's reasonably priced and, of course, to meet your taste preferences. I just had to add a leek as I love the subtle blend of flavours from onion, garlic and leek cooked together. And when I made this I used probably double the 15 mushrooms included in the original recipe! :) Vary the herbs to meet the whim of the moment! -- posted by bluemoon downunder

Refried Beans

Wed, 15 Apr 2009 02:21:47 -0400

This is my sister-in-law's recipe. It contains bacon and jalapeno. What's not to love? Everyone demands this at family gatherings. Read recipe to get an idea of the time it takes- soaking, cooking, etc... Servings is a guess. We always have this at large family gatherings- my mother will know. -- posted by minnie chef

Lone Star Chicken Stew

Wed, 15 Apr 2009 02:25:30 -0400

Huey's recipe for Lone Star Chicken Stew, from a NicheDigitalMedia dvd, Sambal oelek is Indonesian in origin and is a salty paste made from ground chillies and vinegar. Way too hot for my tastes. If you don't like your food hot and spicy, omit it and use instead some of your favourite herbs. And if you are using it, be careful not to add too much salt! -- posted by bluemoon downunder

Potato Lentil Jumble

Tue, 21 Apr 2009 11:02:43 -0400

Rich in nutrients and easy on the digestive system, this is a healthy and gentle tasting rainy day dish. -- posted by Elise and family

Black Bean Sweet Potato Jumble

Thu, 23 Apr 2009 01:04:47 -0400

Rich in flavour and texture, and very yummy when you want something satisfying to fill you up without fattening you up. Based in part on an African bean soup recipe. This is one of my favourites because the spices combine to make a special flavour that I can't put my finger on (in other words, I don't think gee, lots of garlic in that). -- posted by Elise and family

Wild Quinoa Salad

Fri, 24 Apr 2009 16:45:22 -0400

Incredibly healthy and delicious little salad I came up with when I was feeling a lack of veggies and healthy grains in my life. It helps to cook the rice and quinoa ahead of time so they can chill in the fridge before you add the veggies and beans. Makes a large amount! -- posted by Chef #1248547

Quick Kidney Bean Soup With Savoy Cabbage

Sat, 25 Apr 2009 15:26:57 -0400

Entered for safe-keeping for ZWT. By Ana Patuleia Ortins from "Portuguese Homestyle Cooking". Per Ms. Ortins, "While you can use canned beans in a pinch, keep a watch on the sodium level. If time permits, use the less expensive and healthier method of presoaking dried legumes overnight, rinsing them then cooking them in unsalted water or broth and set aside until needed. You can do this a day or two ahead.. To have presoaked beans cook in your soup, add salt only towards the end when the beans are tender. Salting too early will result in tough beans." -- posted by KateL

Wendy Richard's Chili Recipe - the Best Chili Ever!!!!!!!!!!!!!!

Mon, 27 Apr 2009 12:13:30 -0400

Are you ready for the BEST CHILI you've ever had? Only made this because I am a HUGE fan of Wendy Richard (MBE) who played "Miss Brahms" on "Are You Being Served" and she also played Pauline Fowler on "EastEnders". She recently passed away and printed her famous chili recipe on the back of her funeral program. (You can see a photo of that in here! Check out the photos for this recipe) I've had chili all over Texas and the South - I even made both recipes from "Throwdown with Bobby Flay" (both were VERY good) but I will tell you - hands down - THIS WOMAN'S RECIPE IS THE BEST CHILI I HAVE EVER HAD IN MY WHOLE LIFE! And when I say "THE BEST" I mean: "I am SO STUFFED I might explode - but I can't STOP eating this chili because it tastes so AMAZING". Ok? I tried to put it in the freezer - and ended up taking it out 10 minutes later and eating it again. Today I had it for breakfast on eggs, and lunch and dinner! Can't wait to have more tomorrow! I'm NOT sharing this batch with ANYONE! But I will share the recipe! VERY URGENT/IMPORTANT: THE WHOLE SECRET OF THE RECIPE IS IN THE SCHWARTZ BRAND CHILI MIX!!!!!!!!!!!!!!! Use any other brand and it will only be a 2-3 star recipe! If you are in the USA the "Schwartz" brand chili mix in this recipe can be ordered online from www.Distantbrits.co.uk or any other British food sites. PLEASE ONLY use "Schwartz" brand if you want this to come out a 5 STAR recipe- if you use any other brand, like "El Paso", "Chichi's" "Ortega" or "McCormicks" it will be disappointing because those 4 brands I just named are nothing but salt and chemicals with very little spices. I HAVE MADE THIS RECIPE WITH THOSE 4 OTHER BRANDS, JUST TO COMPARE -WHICH IS HOW I KNOW, IF YOU USE ANYTHING BUT SCHWARTZ - IT'S GOING TO BE A DISAPPOINTMENT. PLEASE TRUST ME - IT'S SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO WORTH IT TO SEND AWAY FOR THE SCHWARTZ BRAND, YOU CAN GET THE SCHWARTZ CHILI MIX IN 2 DIFFERENT HEATS: MEDIUM/MILD AND HOT. I PROMISE YOU - IF YOU ORDER THE SCHWARTZ AND DON'T THINK THIS WAS A 5 STAR CHILI - SEND ME AN EMAIL AND I'LL PAY YOU BACK FOR THE COST OF BUYING THE SCHWARTZ. OK? If you can't find the British "Schwartz" brand, send the lady at distantbrits.co.uk an email requesting it. Tell her which kind of heat you want., "McCormicks" brand in the USA is very disappointing - even the "hot", it's not spicy and the taste really is missing something important. I even tried adding more cumin, and fresh Jalepeno's but McCormicks - it's just NOT AS GOOD as Schwartz, so - if using McCormick's- please know - you've been forwarned: it's not going to be a 5 star chili. If you're in the UK - you should have no problem finding this product. ALSO - careful when ordered because the recipe calls for 4 Schwartz chili. That means chili MIX - NOT 4 bottles of chili powder!!!! (I say be careful because Schwartz also makes chili powder, and you don't need 4 bottles of chili POWDER for this LOL!) I used the HOT Chili Mix, but Wendy specifed "Mild". Get whatever heat you are comfortable with. Be FOREWARNED: If ordering the "Hot" - just because it's from England doesn't mean it's not as hot as you think. While it is the most delish chili mix, It is 5 ALARM Texas hot!!!!! And this is coming from a gal who drinks "Franks Red Hot" straight out of the bottle whenever I have a craving! The mild is "mild" and also extremely delish. Menier's Chocolate is VERY hard to find if you live in the USA. I could only find 1 place online that sells it (Distantbrits.co.uk) Otherwise, use a VERY DARK (Swiss is preffered). When you open the Menier - the actual chocolate says "Nestle", so I guess you could get bittersweet or semi-sweet Nestle. Just don't use Hershey (ugh!) When it smells ready - eat it. You don't HAVE to simmer for 3 hours, as directed by Wendy. (Personally, I couldn't wait that long, it smelled too good) It even tastes amazing room temp hours later! I promise you - if you make this recipe EXACTLY as is - with NO SUBSTITUTIONS ON THE CHILI MIX (you CAN make substitutions on the chocolate)- Your tastebuds will think you've died and gone to heaven. I can see why Wendy would leave such a fantastic Chili recipe on the back of her funeral program - people were probably begging her for years for this recipe. When I make this for the next Texas chili cook-off - this WILL win 1st place - and I will give Wendy Richard all the credit since it is her recipe. Huh! Who'd have thunk the best recipe for Chili would come from ENGLAND!?????!!!!!! R.I.P. Wendy - and I thank YOU for all the years you've made me laugh and cry and for the gift of this AMAZING Chili recipe! I will be entering it into contests in your memory! I also hope all the people here will make this and enjoy it and it becomes a family favorite! -- posted by BBCFan

Scrambled Tofu Pasta

Thu, 30 Apr 2009 14:45:44 -0400

This came about when I was preparing some scrambled tofu and remembered that I had a lot of cooked pasta in the fridge so I decided serve the tofu with pasta instead of bread toast. Amounts are approximate as I didn't measure, and cooking time doesn't include time for cooking the pasta. You can vary the recipe by adding other spices, herbs or vegetables; I just used what was at hand. -- posted by Goldcrest

Chili!

Sat, 09 May 2009 12:19:16 -0400

This is a really beefy chili, and makes a great, hearty meal on a cool evening.It's not a terribly spicy version, but if you want to turn up the heat, add some cayenne along with the other spices. I often add more seasoning at the end of the simmering time to suit whomever I'm serving. I probably get more requests to make this than anything except my gumbo. This also freezes beautifully (if you have any left!). I hope you enjoy it as much as I do! -- posted by IngridH

Cauliflower & Tofu Casserole

Sun, 10 May 2009 19:39:09 -0400

This recipe is delicious. I doubt you could fool a tofu-phobic as the pieces are visible, but it really is a nice recipe. The original recipe (found at http://www.soscuisine.com) doesn't call for cheese, but I've included it because it adds that extra touch. -- posted by Burgz

Southern Redneck Caviar

Sun, 10 May 2009 20:12:46 -0400

Have fun with this dish. This is a great dish to experiment with, you can add or subtract ingredients to fit your personal taste. I have added black-eyed pea relish, jalapeños, and even pear relish on occasions, depending on my mood and what I had on hand. This is a fun dish and people of all ages love it. -- posted by Gabby Goddess

Black Bean and Corn Salsa With Portobella Mushrooms and Chicken

Wed, 13 May 2009 22:33:08 -0400

I found this recipe on Food Network but changed it quite alot. This is a monthly meal for my family now. The spice of the dish will be determined by the salsa you buy. I serve with brown rice. -- posted by refugeemindy

Curried Vermicelli With Chickpeas

Fri, 15 May 2009 00:59:53 -0400

From "The PDQ Vegetarian Cookbook" by Donna Klein. The chickpeas can be omitted if desired. If you want the dish a little milder, halve the curry powder and chili paste amounts. I used regular canola oil in place of the peanut oil and the recipe seemed to turn out fine. I didn't use the pimiento -- posted by Chef #1109421

Black Bean, Avocado & Chicken Wrap

Tue, 19 May 2009 01:58:50 -0400

Clean Eating May/June 2009 -- posted by Vino Girl

Vegan Chocolate Strawberry Pudding

Wed, 20 May 2009 02:25:00 -0400

This is a fairly low-fat, low-calorie, low-carb recipe. It's safe for Phase 2 of the HcG / Simeons / Trudeau protocol. If you want it more natural tasting, switch out the calorie-free sweetener for sugar and the light tofu for regular tofu. -- posted by cooledskin

Minted Eggplant Stacks With Red Pepper Bean Dip

Sun, 31 May 2009 20:03:58 -0400

Sure to impress the pickiest, most health-concious of eaters alike. I am reliably informed by my younger sister that the bean dip also makes a fantastic healthy pasta sauce. Also, the addition of haloumi, feta or mozarella could add to the flavour. Roast tinned peppers also work and I buy pre-grilled frozen eggplant where possible.. -- posted by the_allergic_chef

Bean Salad - Pantry Friendly & Healthy

Sun, 31 May 2009 20:18:53 -0400

Serve as a side dish or see variations below. I created this to accommodate using all pantry ingredients to help use my food storage more efficiently. -- posted by ct in ut

Chili Synergy

Wed, 10 Jun 2009 02:43:17 -0400

I had some leftover chuck meat and wanted to make chili. It seemed a natural match. I didn't want a Texas chili because I like beans, so I melded the two types. It takes a bit longer than making it with ground beef, but the flavor is superb. This is a traditional tomato-based chili with beans and a moderate amount of meat. If you want a meat lover's chili, use 2 pounds of chuck pieces and 1 1/2 pounds ground meat. The spice-heat level in this is light to moderate to my taste buds. If you know you are sensitive to spicy foods, reduce the pepper ingredients slightly. If you know you like things spicy, double them at the least and use a particularly spicy chili powder. -- posted by GFJane

Whole Wheat Penne Genovese

Thu, 11 Jun 2009 14:37:30 -0400

I found this recipe in Good Housekeeping and it looked so delicious that I have to post it for safe keeping. I'm hoping to make it soon! -- posted by Enjolinfam

Sticky Rice Wrapped in Bamboo Leaves (Joong or Zhongzi)

Sun, 14 Jun 2009 21:49:52 -0400

A soy-free version of the Chinese Sticky Rice dumplings wrapped in bamboo leaves, known as Joong, or Zhongzi that are traditionally eaten in late Spring for the Dragonboat Festival. You can buy them at Asian supermarkets (like T&T here), and my husband's family makes them, but they all have ingredients my son can't have. Usually these have dried shrimp or scallop, mushrooms, nuts, soy sauce, 5-spice powder, chinese sausage and egg, but yummy as they are, these all make my son itchy, so I improvised! Special thanks to W.K. Leung for his pictorial description here: http://forums.egullet.org/index.php?showtopic=88644 You may want to see the pictures of the various packages he uses. If you don't need to avoid all those ingredients, you'll probably want to follow his recipe, as this one is a little bland (shhh, don't tell my son...) Wrapping the dumplings is tricky - I had to watch a few different videos, and even then, my first one took about 20 minutes! Eventually I figured it out. My best ones ended up as somewhat rectangular pyramids, rather than the tetrahedrons I usually see. This is a fairly time-consuming project, most families make it a group activity! Preparation time below is for one person doing it all herself for the first time, with a little "help" from my little man, and does not include overnight soaking time. -- posted by vancouverlori

Smoky Beef-And-Bacon Chili

Wed, 17 Jun 2009 14:39:52 -0400

Copied from Sunset Magazine: "Bacon, fire roasted tomatoes, and spicy smoked paprika give this easy-to-make chili a deep, complex flavor. While it's great right after you make it, it's even better the next day. Serve with warm cornbread for a complete meal." -- posted by NurseAmbre

Chili Soup

Tue, 23 Jun 2009 16:28:22 -0400

This is not your typical chili, hence the name Chili Soup. My mom has made it since I was a kid. I have no idea where she got it. -- posted by taraph75

Detox Bean Salad

Fri, 10 Jul 2009 12:54:16 -0400

I created this high protein salad to munch on for snacks, esp keeps me full before bed. As a figure competitor, I am required to eat clean and detox frequently, and this salad helps keep me feeling satisfied while eating reduced calories. I make a big batch and store it in the fridge to scoop out easily for lunches on the run. -- posted by 813277

Chickpea and Couscous Salad

Sun, 26 Jul 2009 10:10:21 -0400

There's a little cafe close to where i live that makes this salad and it is absolutely divine! It tastes even better when its been made a day or so ahead as the dressing goes right through the salad, soaked up by the couscous and sultanas. This recipe does make quite a lot, we use it as a side dish and it feeds my family for a few nights! However, the recipe can easily be halved. Use vegetable stock powder to make vegetarian. -- posted by Hayley_11

Tomato and Chickpea Salad

Mon, 27 Jul 2009 18:09:23 -0400

This is a very filling and quick salad that can be made in a hurry to feed your vegan and non-vegan friends. I have seen similar recipes, but this one is my own invention. -- posted by Anya

Southwestern Bean Cakes

Mon, 27 Jul 2009 18:33:36 -0400

These are delicious bean cakes made out of white beans with a bit of a southwestern flavor. They can be served with some yummy salsa and a good leafy salad, or even put on a tostada shell with some other toppings of your choice. This is also a vegan recipe, as long as you make sure the vegetable broth does not contain chicken (as many usually do). -- posted by Zielle

Ben's Best Vegetarian Chili

Wed, 29 Jul 2009 02:19:20 -0400

My fiance made up this recipe while trying to use up leftovers and it turned out great! He meant to use oregano, not mint, but since mint ended up in the chili, it stays on the recipe list! This chili is on the spicy side, but can be adjusted if you want a more mild version. Enjoy! -- posted by Stacy and Ben's Place

Power Bombs

Fri, 07 Aug 2009 02:52:02 -0400

A Yummy Gluten Free alternative to the every day dry processed power bar things that taste like crap!! -- posted by SassySheff

Curried Chicken Naan taco

Mon, 17 Aug 2009 00:10:01 -0400

Imaginative fillings folded inside flat breads are popular (and delicious) all over the world. This is a new twist on an old favourite! Be sure to use the thicker, full fat coconut milk. I got this one from Food and Drink Magazine ;) -- posted by ~Leslie~

Wheat Free Vegan Sausages

Wed, 26 Aug 2009 10:03:26 -0400

These flavourful sausages have a nice texture and are really healthy. Perfect for barbecues, casseroles, breakfasts etc. Feel free to experiment with herbs and different types of beans. I fyou can't find quinoa flour, try substituting a different wheat-free flour. -- posted by the_allergic_chef

Vegetarian Hummus Tofu Wrap

Mon, 31 Aug 2009 11:36:04 -0400

A simple and tasty vegetarian wrap. Feta cheese can be removed to make a vegan dish. Also, a variety of tofu, flavored wraps and hummus can be used to personalize the wrap. I'm using a whole grain wrap to boost the sandwich's health factor, but you can substitute regular or flavored wraps if desired. Enjoy! -- posted by Chef #1369528

Easy Vegetarian/Vegan Black Bean Soup

Wed, 30 Sep 2009 01:10:37 -0400

Hearty, yummy, and healthy! This is a really easy soup to make, it cooks really fast without many steps, and is very rich with black beans. Some fresh cilantro would make a nice replacement to the coriander but I usually don't have it on hand, so I used dry spices for everything but it came out great. I like my soups with a tad of salt, but you can omit the salt if you're watching your sodium intake or lower it/replace with something like SaltSense. It's very pleasant and mild, though you could probably put some Bayou Blast or red cayenne in the spice mixture if you want it hotter. Yields about 2-3 small servings. -- posted by the80srule

Vegetarian Tamale Pie

Sun, 04 Oct 2009 01:07:58 -0400

I combined two recipes for this and made modifications to make it vegan. Note that Morningstar Farms recently changed their product to include egg and dairy, so read the label before buying (not all stores carry the brand new bags, Boca is my second choice). Don't be scared off by the vegetarian/vegan label if that's not your dietary preference, this dish is a traditional comfort food. The best part is it's an all-in-one meal, you don't have to serve side dishes (although a dark green salad with a light dressing would go well too). Note that the photo to the side (from me in the baking dish) is the recipe cut in half. -- posted by danakscully64

Low Fat Lime Cilantro Hummus

Mon, 05 Oct 2009 16:28:33 -0400

My husband found this recipe on a website about a year ago and it has become a staple in our home. (The website is www.urbandrivel.blogspot.com there are quite a few good recipes if you're interested). It's great with Falafel, fresh veggies and pita wedges. -- posted by Bell4523

Delicious Tofu Banana Nut Pancakes!

Thu, 08 Oct 2009 11:20:31 -0400

I'm a strict vegetarian and borderline vegan so I love breakfast foods. But I'm always looking for ways to get the most protein out of every meal. This recipe combines delectable banana walnut pancakes with some tofu for the protein and you can't taste the difference! Get all the health benefits with a delicious flavor! Enjoy and please comment! (You can try apple cinnamon or blueberry almond too if you wish =) ) -- posted by vegi3wond3r

Garbanzo/Chickpea Pumpkin Macaroni Casserole

Tue, 13 Oct 2009 14:55:31 -0400

Spicy goodness! Pumpkin's not just for dessert anymore either-- and this is a fun casserole that has elements of Latin and Middle Eastern cooking. Best of all, you don't even have to use the stove to make the sauce! It is a very thick and rich sauce. The pumpkin base is very hearty and delicious, and is jam-packed with Vitamin A and lycopene. The garbanzos (chickpeas) are loaded with protein and cold-press olive oil is good for your heart (so it's a good fat instead of bad fats like in vegetable oils and shortening.) You won't believe this yummy casserole is healthy. :) This is a totally vegetarian dish, but if you want to vegan-ize it, you can use soy, hemp or almond "cheese", skip it altogether, or use some soy silken tofu. Meat lovers might want to throw in ground beef, and/or use chicken or beef stock/broth instead of veggie broth. I made this up myself, and love it! I make it when I know I have a busy week ahead and can easily get about 4 meals out of it for just me. -- posted by the80srule

Fool Medemmas -- Fava Beans

Wed, 14 Oct 2009 13:59:21 -0400

Yet another Egyptian Marie Henein recipe. Serves 4. This is a way of preparing fava beans, which are commonly eaten as a breakfast food in Egypt. The ingredients tend to be common for the dish but may be varied in their quantities. -- posted by Chef Baby Hippo

Tofu Fruit and Veggie Smoothie

Wed, 14 Oct 2009 14:10:43 -0400

I am fully aware this sounds gross but it's really not. it's good for kids and just sweet enough that they enjoy it -- posted by GingerlyJ

Healthy Caesar Dressing

Mon, 19 Oct 2009 13:28:34 -0400

a great tasting alternative to traditional Caesar dressing. Guilt free and safe for kids too. My own version modified from several recipes that weren't 'quite right'. -- posted by Sugarledge

Chickpea Fritters With Tzatziki Sauce

Mon, 26 Oct 2009 13:17:34 -0400

Delicious and you won't believe it's healthy! Vegans will want to skip the tzatziki (unless you sub soy-based plain yogurt), but to make it properly vegan these are also delicious with chutney and tamarind sauce-- and Recipe #396075. I had so much fun making these and I hope they get picked for Veg Swap 16! :D Egg-free and if you sub soy yogurt or skip the tzatziki, it's dairy-free. I am also pretty sure that besan is gluten-free but unsure about this claim. -- posted by the80srule

Eggplant Hummus

Mon, 02 Nov 2009 11:01:59 -0500

I adapted this from a "hummus ghanoush" recipe from blog.fatfreevegan.com which has countless delicious and low-fat vegan recipes. This healthy dip is great with pita or vegetables (baby carrots, sliced bell pepper, cherry tomatoes, broccoli...). It's super easy to make but requires a blender or food processor. -- posted by Hanna Louise

Zesty Ham and Bean Soup

Wed, 04 Nov 2009 12:15:46 -0500

I had some ham left over from another meal and wanted to use it up, so I went to the pantry to see what kind of a soup I could throw together. The following recipe is what I came up with, and if I say so myself, it came out hearty and delicious! You may of course use different kinds of beans or spices as well as frozen carrots and/or canned tomatoes, but I prefer to use fresh ingredients when I have them on hand. Enjoy! -- posted by St. Louie Suzie

Somen, Tofu and Vegetables in Miso Broth

Thu, 05 Nov 2009 02:33:18 -0500

This recipe came into being one night when trying to use up the last of my somen. Easy and quick to fix, very little clean up time too! For those that don't like tofu, use a firm tofu that has been frozen at least 24hrs and then thawed (this will give the tofu a more "chewy/meaty" texture). Also, if you don't have chili oil, use a tiny pinch of cayenne pepper instead. -- posted by blueyedwineaux

13-Bean Chicken Chili

Tue, 10 Nov 2009 16:45:17 -0500

I made this on the fly and it's soo good that I'm posting it as I'm in the middle of eating the first bowl! FANTASTIC!!! -- posted by Llamatron

Edamame Soup With a Twist

Fri, 13 Nov 2009 11:59:46 -0500

Now that I'm seeing shelled edamame (healthy blanched soybeans) frozen in bags at the store, this soup is easy and quick to make. I used jarred fresh ginger, because I was out of the regular ginger. Other vegetables could be added, but this is the basic redipe. The Asian flavors make this a winner, and even people like me who aren't as health-conscious as they should be should like it.. -- posted by Mareesme

Date and Chickpea Cous Cous

Mon, 16 Nov 2009 01:21:10 -0500

This was a throw together I made one night that turned out brilliantly. You can adjust the seasonings to your taste... just remember the stock and cous cous should be equal quantities. Great blend of sweet, sour and spicy. It's quick, filling, nutritious and will keep for a few days in the fridge - nice cold as well. To make vegan just omit butter. -- posted by Malaliu