Recipezaar: Gluten-free,Beans recipes

Broad Bean, Feta Cheese & Smoked Salmon Soup

Mon, 08 Sep 2008 19:02:07 -0400

This soup will taste like it's from a 3 star restaurant, yet it is extremely simple to make!! You can always omit the smoked salmon for vegetarian friends but it's saltiness and depth really brings this soup together. One from the 'Covent Garden Soup Co'. -- posted by Sunshine_Celine

Brie Cheeze (Vegan)

Thu, 11 Sep 2008 22:54:46 -0400

This is a creamy cheez, delicious on crackers, sandwiches, great as a snack or dessert served with fresh crisp fruit, such as Asian pears. Try it as a pizza topping! Adapted from the Ultimate Uncheese Cookbook by Jo Stepaniak. -- posted by Sharon123

Parmezano Sprinkles(Vegan)

Fri, 19 Sep 2008 18:53:19 -0400

Sprinkle this cool topping over pasta or pizza or wherever you would normally use Parmesan cheese. It is very easy to make if you have a food processor! Almonds and white sesame seeds will make the most real looking Parmezano, but if you want to be imaginative, try raw pumpkin seeds, roasted pistachios, walnuts, pine nuts, sunflower seeds, or any other nut or seed you like! Adapted from the Ultimate Uncheese Cookbook by Jo Stepaniak. -- posted by Sharon123

Slow-Cooked Tuscan Pork With White Beans

Mon, 22 Sep 2008 15:43:04 -0400

Adapted for OAMC from an October 2007 Cooking Light Recipe. Calories 391, Fat 11 g, Fiber 12.9 g. Weight Watchers Points 8. "An inexpensive cut of pork becomes rich and tender when braised. Creamy beans make the dish hearty and satisfying." -- posted by Erindipity

Gee Whiz Spread

Mon, 22 Sep 2008 18:35:26 -0400

This spread is an amazing, versatile, whole food that is remarkably fast and simple to prepare. It's great on crackers and sandwiches or in almost any recipe that calls for dairy cheddar cheese. Spread it on buns for cheez burgers, or add a few spoonfuls to your favorite soup or sauce to turn them into cheezy delights. Adapted from The Ultimate Uncheese Cookbook by Jo Stepaniak. -- posted by Sharon123

Southwest Style Peanut Hummus

Fri, 26 Sep 2008 16:21:59 -0400

I got the idea for this hummus from Karina's Kitchen, a great food blog. I changed it a little and loved what I got. -- posted by Chef #968787

Chicken Bean Tacos

Sat, 04 Oct 2008 19:03:09 -0400

This is always a hit with the family and with guests. It's easy to make, and healthy as well. Also, it tastes great. -- posted by Pneuma66

Huey's Green Bean, Potato and Bacon Salad

Mon, 06 Oct 2008 00:29:07 -0400

My adaptation of another of Huey's fabulous recipes. His salads he always categorises as sexy salads. He recommends this dish as an entrée or light lunch for four. It could, of course, also be served as a side dish. Serve it warm or at room temperature, whichever you prefer. Huey (Iain Hewitson) is a larger than life Melbourne restaurateur and chef who also features on his own extremely popular TV show. I have posted several of his recipes on Zaar. -- posted by bluemoon downunder

Pan-Roast Lamb With White Bean Puree & Rosemary Jus

Fri, 10 Oct 2008 02:04:11 -0400

From "Ready Steady Cook" (Australia) tv show. Recipe by chef Manu Feildel. Serve with a green vegetable, like snow peas or green beans. -- posted by Lee_tah

Black Bean Avocado Salad

Mon, 13 Oct 2008 19:30:17 -0400

You probably have this stuff in your pantry and fridge. I really like to use mango salsa, but regular salsa works too. Don't chop up the avocado until you are ready to serve it, so it does not turn brown first. -- posted by Jen in KS

Cocoa Bean Brownies

Tue, 14 Oct 2008 00:38:10 -0400

A great and healthy alternative for those chocolate cravings -- posted by Chef #987636

Chickpea and Leek Miso Soup

Tue, 14 Oct 2008 13:50:40 -0400

A slight variation from a recipe from the South River Miso company. This is a great way to use up leftover brown rice, and makes a hearty soup. Can be made without rice for a lighter meal. -- posted by accordiondame

Black Bean Butternut Squash and Ham Pasta - Gluten/Lactose Free

Tue, 14 Oct 2008 14:57:59 -0400

I came up with this recipe on my own when trying to find alternatives to the traditional wheat meat pasta dish. Plus.. these were the ingredients I had in the cupboard. -- posted by BethyBaby

Chickpea Stew With Spinach and Chorizo

Thu, 23 Oct 2008 18:54:18 -0400

Sergi Millet in Food & Wine 2006: an entire year of recipes ---------- This stew, like many in Catalonia, starts with a sofrito, a thick sauce made with onions and tomatoes. Once you get the ingredients in the pot, theres not much to do besides enjoy the aroma wafting from this hearty stew as it slowly cooks. ---------- If you follow the recipe as written, allow for overnight soaking and 2.5 hours cooking of the chickpeas. If you use canned chickpeas instead, just throw them in at the proper time of the recipe. I used canned. Also, keep in mind that the chorizo is an active flavor ingredient, so you want some strong flavor: I used up leftover chicken and bacon instead, so I added some extra of the spices plus some cayenne to boost the flavoring of the bacon. I also threw a julienned potato in, but make sure it has time to cook. Frozen spinach works fine -- posted by Miss Emma

Fusion Hummus

Sun, 26 Oct 2008 17:13:15 -0400

Adapted from a recipe by Hannah at www.allrecipes.com. Serve with torn pita, lavash, crackers, or other bread product to scoop and carry. -- posted by DrGaellon

Roasted Spicy Chickpeas

Mon, 27 Oct 2008 18:00:22 -0400

Adapted from a recipe by Crazy4Sushi at www.allrecipes.com. Low-fat (and what fat there is, is heart-healthy), lots of good protein. -- posted by DrGaellon

Black Bean Brownies

Mon, 03 Nov 2008 00:09:27 -0500

Adapted from another recipe I found. Gluten-free and diabetic-friendly. Use 4 oz. of unsweetened chocolate and 1 cup butter if you want your brownies to be dark chocolate. -- posted by Chef #1011527

Buffalo Chili

Sat, 08 Nov 2008 16:20:57 -0500

I made up this recipe to recreate the "Beefalo Chili" at a little burger joint that I frequent. Rich, mild and delicious. Lean 93/7 ground beef can be used in place of the buffalo if you can't find it. -- posted by SuperSpike

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

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

Graham Crackers (Gluten Free)

Mon, 01 Dec 2008 20:09:25 -0500

These are great for snacking, making s'mores or even for smashing into crumbs to make a delicious graham cracker crust. This recipe was modified from a recipe found on livingwithout.com by Rebecca Reilly. Feel free to sub the flours for ones you have on hand, just be sure to use 2 1/4 cups total and use at least 1 cup of starchy flours. Makes about 3 cups of graham cracker crumbs. -- posted by Emily Elizabeth

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

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

Gluten-Free Dog Biscuits

Tue, 23 Dec 2008 19:53:38 -0500

Most dogs sould not have glutens- they can cause everything from scratching and licking to vomiting and other unpleasent things. All my friends and familys' dogs have loved these peanut buttery cookies! -- posted by Fudge Lady

Buddha's Happy Belly: Curried Lentils, Cauliflower and Tomatoes

Mon, 29 Dec 2008 23:48:24 -0500

Reader Recipe (Susan Cava) from the Vegetarian Times. This is vegan and gluten-free. -- posted by EmilyStrikesAgain

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

Garlicky (Or Not) Chard and White Beans With Caramelized Onions

Thu, 01 Jan 2009 14:16:37 -0500

Caramelized onions are rich and flavourful, then stirred with white beans, letting the flavours meld. Garlic is sauteed with chard, then it is all tossed together. If you are making a few dishes, this is a great one to add because as it sits at room temperature, the flavours come together more and more, and it tastes great warm, hot, or cold. -- posted by Laurie150

Mexican Casserole - Vegetarian

Wed, 14 Jan 2009 22:11:39 -0500

Just a combination of ingredients I threw together that ended up tasting pretty good. -- posted by Chef #432668

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

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

Black Beans and Rice

Sun, 01 Feb 2009 12:43:00 -0500

This spicy recipe tastes so good, it's hard to believe it's healthy. It's convenient as a one-pot meal, but a cooling side dish such as fresh sliced mango or a cucumber salad would be good too. I use red pepper flakes because I don't like the acidity of fresh; instructions are included for fresh red pepper if you prefer. You can also replace the chicken broth with vegetable broth for a vegetarian meal. -- posted by Danya01

Garbanzo Crepes

Fri, 06 Feb 2009 16:50:19 -0500

I adapted this recipe from a cornmeal crepe recipe I found in a Mexican cookbook to use for a low carb diet. This works great as a substitute for a corn or flour tortilla, though it is a bit thinner and not as sturdy - it is a crepe, after all! You can top this or roll it up with the toppings of your choice. I like taco-seasoned ground turkey, refried beans, monterey jack cheese, sliced black olives, salsa and/or guacamole. These work well in a layered enchilada casserole, and I also use them for low carb bread crumbs; I lay them out directly on the oven rack and bake at a low temperature until they reach the desired degree of dryness, then let cool and whirl in a food processor fitted with the metal blade to make bread crumbs. Advance preparation: crepes may be prepared a day in advance and stored in the refrigerator. They freeze quite well for 3 to 4 months. Prep time includes resting phase for batter. Cooking time can be greatly reduced by using more than one pan at a time. I use four pans at a time, and have them all made in about half an hour. Yield: approx. 20 - 25 crepes (depending on size of pan used); serves 10 -12 (2 crepes per person). -- posted by OrganicKate

Moroccan Chickpea Soup

Fri, 06 Feb 2009 17:13:50 -0500

My housemate had left some of this in a pan and, having intended to just have a taste, I gobbled up the leftovers! Such a nice flavour! Very easy, low calorie, and ready in 20 minutes. -- posted by Boo L

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

Curried Winter Vegetable Soup

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

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

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

Crock-Pot Baked Beans

Mon, 09 Mar 2009 11:39:24 -0400

If you simmer the beans and mix the ingredients the night before, it's ready to go when you leave for work! Modified from the Better Homes and Gardens New Crockery Cookbook. Leave out the pork for vegetarian, or substitute bacon or hot dogs. -- posted by Laura Meehan

Chickpea Blondies (Gluten-Free)

Sat, 14 Mar 2009 13:40:43 -0400

My cousin made a batch of these and they were quite good. They're almost healthy for you and Gluten-Free to boot! Her's were very gooey (which made them extra yummy). The original recipe is here: http://havecakewilltravel.com/2009/02/26/chickpea-blondies/ Would probably be good with cinnamon & brown sugar sprinkled on top (what wouldn't be?) -- posted by Andrew Mollmann

Persian Chickpea Flour Cookies (Nan-E Nokhochi )

Mon, 16 Mar 2009 15:43:38 -0400

These are lovely little 'short' cookies that melt in your mouth. -- posted by Chef #809940

Quinoa Chickpea Pancakes

Thu, 19 Mar 2009 00:53:21 -0400

This is a vegan recipe that everyone can enjoy. From from the food log, Harriet's Tomato -- posted by CoffeeMom

Vegan Fried Chicken/Vegan Chicken Nuggets (Gluten-Free)

Sat, 21 Mar 2009 02:22:21 -0400

I served these to some non-vegan friends (one of whom "hates tofu") and they seemed to really like them. Based on a recipe from vegweb.com. The original called for crushed cornflakes, but when I went to make this, somebody had eaten all my cornflakes so I used Lay's Baked Potato Chips instead. I like the salty taste of the chips better than the sweet of the cornflakes, but feel free to used crushed anything here and add other seasonings to your heart's content. You can find vegetarian chicken bouillon at your local health food store. -- posted by Prose

Tofu Tikka Masala

Mon, 23 Mar 2009 00:47:13 -0400

A delicious vegan take on the meaty Indian dish. About medium spicy---adjust to suit your taste. Adapted (simplified) from Vegetarian Journal, Issue One, 2008. Cooking time includes marinating time. -- posted by Prose

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

Vegan Chili

Fri, 03 Apr 2009 17:28:59 -0400

my almost famous vegan chili, everyone loves it a tin -- posted by Annabell B

Bean Salad

Mon, 13 Apr 2009 18:04:04 -0400

Using a variety of beans and other vegetables to make a delicious cold salad. Though I use these beans, you can substitute any other beans. sometimes I forget the tomatoes, sometimes my forgetfulness is intentional. ;-) You can serve immediately after making at room temperature or refridgerate for a different taste. Holds well in fridge for leftovers. -- posted by Chef JVDreamWorker

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

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

Lemon Lime Hummus

Thu, 16 Apr 2009 01:51:06 -0400

This was the first hummus I made when I got my new food processor, and I'm never buying it at the store again! I got the recipe from PracticalYoga.tv and followed it exactly. I love the very fresh and bright flavors from the citrus fruits and how well the spices complement them. I eat it as a healthy snack on carrot and celery sticks. The original recipe notes: "If you are going to use the zest of a citrus fruit it is important that you buy organic, since the outside peel houses most of the pesticides." Note: Original recipe makes quite a lot. I usually halve the recipe for a week's worth of hummus for two. -- posted by ATouchofZing

Tofu Nuggets

Mon, 20 Apr 2009 14:33:57 -0400

These tasty nuggets are a favorite in our house. This recipe is from the Down To Earth Cookbook by Lacey Sher and Gail Doherty. They are simple to make and can be served hot or cold. We usually eat them with mashed potatoes and gravy. Leftovers can be used in sandwiches with mayonnaise. Prep time includes pressing the tofu for 1/2 hour. Enjoy! -- posted by His daughter

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

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 Génial Génie

Red Lentil Soup(Gluten Free)

Sat, 16 May 2009 10:40:45 -0400

This is my version and everyone loves it.You can thicken it up by adding less water and can have it as a side dish(Indians call Dhal) with an Indian Meal.You can get Red Lentils at any supermarket.The Red Lentils need to be washed (till water appears clear)before hand.Stock cubes can be chicken,beef or vegetable (check to see if gluten free) -- posted by Andre The Giant

Magic Black Bean Brownies (Gluten-Free)

Mon, 18 May 2009 14:30:23 -0400

From Delight Gluten Free Magazine, Summer 2009. Posted for ZWT5, Caribbean region. -- posted by NELady

Black Bean and Quinoa Salsa

Sun, 31 May 2009 20:02:10 -0400

This versatile recipe is quick and easy, tasty and delicious, and gluten and nightshade free. It is great served hot as a side dish, you could add any meat to make it a main dish, or served cold as a tortilla-chip dip. I have missed salsa since discovering a nightshade allergy, and this is a very tasty substitute that even the salsa-eaters will vie for. I got the recipe from another website, but altered it to be spicier. -- posted by Chef #1282367

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

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

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

Black Bean Brownies

Tue, 16 Jun 2009 10:40:17 -0400

There are a few of these recipes on the net - this one belongs to Ani Catalano via 101cookbooks.com Obviously these are much healthier than your usual brownie & great for those watching their weight. You can probably substitute normal or powdered (icing) sugar for the agave nectar if you can't get hold of any. Keep refrigerated. -- posted by Mellowpuff

Sweet and Savory Campsite Black Bean Salad

Thu, 09 Jul 2009 13:37:57 -0400

A blend of beans, spices, greens, and lime juice makes a wonderfully flavorful salad that is great for bringing along on picnics or camping trips. Taken from the great cookbook Campfire Cuisine: Gourmet Recipes for the Great Outdoors by Robin Donovan. Vegetarian and vegan friendly, gluten-free, and low calorie; making this a versatile side dish for group gatherings and potlucks as well. -- posted by JW-Re

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

Spicy Stuffed Bell Peppers (Vegetarian/Vegan/Gluten-Free)

Sun, 12 Jul 2009 10:02:37 -0400

With hearty lentils, brown rice, and vegetables, as well as some sassy seasonings, nobody will miss the meat in this recipe I created for company. I served them with a side of sweet potato fries and watermelon for dessert. Any extra filling makes an excellent midnight snack or lunch. -- posted by Prose

Spicy, Low-Fat Veggie Burgers (Vegan, Gluten-Free, Soy-Free

Sun, 19 Jul 2009 15:51:53 -0400

These flavorful patties are baked instead of fried! I modified this recipe from The Great American Detox Diet by Alex Jamieson. These burgers freeze well if individually wrapped. Reheat them in the microwave or oven or on the grill. -- posted by Prose

Fakess

Fri, 24 Jul 2009 14:08:30 -0400

Greek lentil soup -- posted by krolek

Pumpkin and Chickpea Ratatouille

Sun, 26 Jul 2009 10:08:26 -0400

Recipe from Womens Weekly magazine and stated to be from the WW "Pantry" cookbook. A simple vegetarian recipe. Be sure to drain and rinse your chickpeas to get rid of the brine -- posted by **Jubes**

Black Bean, Sweet Potato Chili

Mon, 27 Jul 2009 18:56:02 -0400

This recipe has a savory delicious taste and the avocados add a nice creamy texture! This is one of our family favorites! -- posted by GoodNurture

Spaghetti Gone Garbanzo!

Mon, 03 Aug 2009 12:00:18 -0400

This is a great Mediterranean dish that might even be good with a squeeze of lemon juice, but keep in mind that the olives give it a delightfully tart flavor. -- posted by SamiBTX

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

Spinach-Zucchini Soup

Tue, 18 Aug 2009 16:59:53 -0400

From Vegetarian Times, September 2009 -- posted by Vino Girl

Black Bean College Veggie Burgers

Mon, 24 Aug 2009 02:12:17 -0400

For health reasons, I have to eat gluten free, dairy free, and low fat. So hamburgers are off the list. This is the recipe I invented to satisfy these cravings. I'm sharing this to get other people's opinions of it and will gladly accept any changes/additions/corrections. -- posted by ~Mo~

Rosemary Rice Roll-Ups

Wed, 02 Sep 2009 23:57:34 -0400

Tofu sheets (also known as yuba or bean-curd/tofu skin) can be easily found in most Asian markets, in the refrigerated section - usually next to the tofu. They could probably be replaced by won-ton wrappers or other similar sheet. I recommend cooking the rice in advance, so you don't have to wait for it to cool. Very nice with a yogourt or sour cream based dip (ex. tzatziki). -- posted by Génial Génie

Black Bean Brownies

Tue, 08 Sep 2009 13:10:30 -0400

Strange as it sounds, This recipe, given to me by a vegan friend is out of this world good and healthy -- posted by GingerlyJ

People Love This Hummus

Thu, 10 Sep 2009 01:43:10 -0400

i serve this hummus with veggies or pita bread triangles when I have people over. it is made completely from scratch so it takes some time to make but is easy and people go crazy for it. -- posted by krolek

Chickpea Ratatouille

Fri, 11 Sep 2009 10:45:31 -0400

A simple, cheap and delicious recipe to suit anyone - I don't eat refined carbs so I serve it with a side of broccoli, but try serving it with cooked pasta or rice for a more filling meal. -- posted by peachy_pie

Gluten Free Pancakes

Mon, 21 Sep 2009 10:52:32 -0400

These pancakes are enjoyed even by those who don't avoid wheat. They have a nice, light, moist texture with a light but interesting flavor. I hope you enjoy them as much as I do. As I experiment more I hope to come up with a recipe using various flours instead of the mixes I currently use. -- posted by Experimental

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

Abstract's Splenda Black Bean Brownies

Mon, 19 Oct 2009 14:35:44 -0400

These are gluten free, low in sugar, and actually taste great. Be sure you rinse the beans. This is a very easy recipe. Be creative! Add different nuts or chips to add flavor and variety. -- posted by Chef Abstract

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

Hummus - Silky Smooth, from Scratch!

Tue, 10 Nov 2009 16:48:16 -0500

This recipe was published in the food section of my city paper from a local Lebanese restaurant. Amazingly smooth and creamy. "Baking soda is the secret to silky smooth hummus; it softens the beans so they cook quickly and break down easily when blended. The hummus can be prepared up to two days ahead and stored in an airtight container in the refrigerator until ready to use." -- posted by biznana

Lentils With Cumin and Asafetida

Fri, 13 Nov 2009 12:32:27 -0500

This is a wonderful Indian lentil side dish. Asafetida has a very strong, musky smell that many people find unappealing. Store it in an airtight container to prevent it from contaminating your other spices, and if you really don't like the smell, keep it in the freezer--I left it in my car for a little while and everything in the car smelled like it afterward. Despite the strange smell, I have not yet met anyone who dislikes the flavor once it's prepared! This recipe comes from a cookbook called Madhur Jaffrey's Spice Kitchen. All the ingredients should be available at any Indian grocery store. -- posted by Edana

Beans and Greens Soup

Mon, 30 Nov 2009 01:51:09 -0500

Gluten, lactose, soy, corn free. Good for those on an elimination diet. -- posted by Chef #384918

Jeff's Chicken Chili

Sat, 05 Dec 2009 12:09:11 -0500

My friend Jeff made this and brought us left overs. We ate the huge container in one sitting it was sooooooo good. The flavor was unbeatable. Even though it has a little kick to it, my two year old couldn't get enough! I cooked it and replaced the water with chicken broth and left out the chicken base. I used chicken thighs and it was too greasy. I would think you could just pull the chicken off of a store bought rotisserie chicken and make is super simple. -- posted by Chef #999578

Curried Tofu and Chickpeas

Wed, 09 Dec 2009 17:24:21 -0500

An easy and high-protein vegan recipe I like to eat with a salad after a workout. -- posted by peachy_pie

The Body Combat Salad

Fri, 11 Dec 2009 17:29:50 -0500

I developed this with my personal trainer to meet my nutritional needs after a morning workout. It packs such a nutritional punch, and gives me the protein I need without the meat. Vegan, Low-Carb, High-Protein, Gluten-, Dairy- and Egg-Free -- posted by peachy_pie

Swedish Style, Vegan Kofta Balls

Mon, 14 Dec 2009 01:11:06 -0500

(They look like meat balls, and have a similar texture as well) This recipe is from "The Higher Taste", a Hare Krishna cookbook, with modifications to suit the westerner's palate. These Kofta balls contain seasonings which are reminiscent of Swedish meat balls, instead of the Indian spices found in the original recipe. The great thing about these Kofta balls is that my 3-year-old son eats them, and normally, he won't touch veggies. Everything tastes good when it's fried! Although these kofta balls are fried, they are not greasy at all. To start, You will need about 1 liter canola oil (expeller pressed, or other oil for deep frying). -- posted by Lance Kimber

Southwestern Beef Chili With Corn

Tue, 15 Dec 2009 11:21:44 -0500

This is a recipe I received in an e-mail newsletter from Real Simple that I've modified to fit our tastes. -- posted by LARavenscroft

Southwest Four Bean Salad Supreme

Tue, 05 Jan 2010 11:37:13 -0500

Tim and I came up with this recipe after having a deli salad that we thought we could make on our own...and better. This is a very versatile recipe. I have served it on a bed of greens and have added chopped grilled chicken on occasion. You can also add a can of quartered artichoke hearts and a jar of chopped roasted red bell peppers. ( Be sure to drain both.) It's a great day before shopping recipe as most ingredients are canned, bottled or frozen. Be prepared...this makes enough to take to a potluck. It makes approx. 18 cups. -- posted by Laura911RN

3-Bean and Salsa Salad

Fri, 08 Jan 2010 14:55:12 -0500

Original recipe is from Rachel Ray's Everyday Living magazine. High protein, quick cooking side dish. I added garlic to mine (as I add minced garlic to just about everything). It is recommended to serve this warm, but I like it chilled as well. -- posted by jd_2077

Black Bean and Sweet Potato Chili (Vegetarian)

Mon, 18 Jan 2010 01:42:22 -0500

From The Great American Detox Diet by Alex Jamieson. -- posted by Prose

Vegetarian Mexican Bean Soup

Mon, 18 Jan 2010 21:10:53 -0500

A fast, healthy, hearty soup! Great for a cold winter day. I ALWAYS add salsa to my soup after cooking, but take a taste without the salsa before mixing it in to see what you prefer. -- posted by mizfitz99

Gluten-Free Chili to Beat the Winter Blues

Tue, 19 Jan 2010 16:29:21 -0500

I dont know about you but on a blustery day there is nothing that makes me feel cozier than a steaming bowl of gluten-free chili. This recipe is great for gluten-free, vegan, egg-free and dairy free diets. For more delicious gluten-free dishes check out www.jensglutenfreeblog.com. -- posted by jensglutenfree

Lebanese/Syrian Fasoulia

Thu, 21 Jan 2010 13:28:14 -0500

This dish is similar to Bazella, with its tomato-based broth. In this dish, the main ingredients are fasoulia, a type of lima bean and meat. Cubes of lamb may be substituted for the beef. I learned how to prepare this dish while I was living in Syria for a year, studying abroad. Please note: if you use dry lima beans, they must soak in water overnight. The shells may come off of them when you begin to cook them, but this is normal. -- posted by Mustafa's Cook

Three Sisters Soup

Tue, 26 Jan 2010 09:21:19 -0500

"Three Sisters" refers to the wonderful combination of beans, corn and squash -- foods traditionally grown and consumed together by many American Indian tribes. In the garden, the corn is planted in the center, then the beans surround them and use the stalks as a trellis, then the squash is planted around the base to spread out. This recipe was printed in Natural Home Magazine's Nov/Dec 2009 issue. -- posted by Wish I Could Cook

Black Bean and Corn Dip With Cilantro and Lime (Aka Crack Dip)

Mon, 08 Feb 2010 12:11:56 -0500

It's super incredible good! Every time I make it for a dinner party or a potluck, it's the first thing to get polished off. -- posted by Matty H.

Black Bean and Corn Dip With Cilantro and Lime

Mon, 08 Feb 2010 12:18:28 -0500

It's like crack. Guaranteed no leftovers. -- posted by Matty H.

Ground Beef and Bean Chili

Mon, 08 Feb 2010 12:36:45 -0500

My Significant Other's chili recipe. Check out Squirrel's Beanless Chili if you'd like to see mine. -- posted by Jennifer Cross