Quinoa & Black Beans Submitted by Matt Jones Ingredients: 1 teaspoon vegetable oil 1 onion, chopped 3 cloves garlic, chopped 3/4 cup quinoa 1 1/2 cups vegetable broth 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper salt and ground black pepper to taste 1 cup frozen corn kernels 2 (15 ounce) cans black beans, rinsed...Read More
Restorative Vegetable Broth Submitted by Matt Jones Here is a simple broth to make on Ash Wednesday or on Good Friday when we are fasting and are so mindful of our food consumption. It is also great for when you are sick. (This will be paired with the Olive Oil Fasting Bread on Wednesdays and Fridays...Read More
Vegetarian Chili Submitted by Paul Schulien Ingredients: ¼ cup onion ¼ cup (each) red yellow and orange mini peppers ¼ cup celery 1-2 cloves garlic (finely chopped) 1-2 packets Goya Sazon 1 tsp cumin 15 oz can dark red kidney beans, drained and rinsed 15 oz can light red kidney beans, drained and rinsed 15...Read More
Mjadra – Lebanese Cuisine Submitted by Jennifer Barket Ingredients: 1 cup uncooked lentils 4 cups water 1 large onion, chopped ½ cup olive or vegetable oil ¼ tsp pepper ¼ tsp cumin (optional) Salt to taste ½ cup uncooked rice Instructions: Rinse lentils and place in a pan with water. Boil for 20 minutes on...Read More
Taco Soup w/ Quinoa Submitted by Matt Jones Ingredients: 2 lbs ground sirloin or venison, browned and drained OR 2 cups cooked & drained Quinoa 1 package taco seasoning 2 pkgs ranch dressing mix 1 can pinto beans 1 can navy beans 1 can black beans, rinsed 1 small can corn, drained 2 cans rotel tomatoes...Read More
Oven Toasted Ceci Submitted by Sandi J Ceci, also known as garbanzo or chickpeas, are a versatile and delicious bean. The key ingredient for falafel, they can also be used to jazz up your salads in place of traditional croutons, or just serve as a tasty snack. Ingredients: 1 can chickpeas, rinsed & drained 2...Read More
Red Lentil Soup Submitted by Sandi J Ingredients: 3 tablespoons olive oil (divided into 2 and 1) 1 medium onion, small diced 2 large carrots, small diced 3 cloves garlic, crushed through a press or finely minced 2 teaspoons ground coriander * 1 tablespoon turmeric * 2 teaspoons ground cumin * 1 1/2 teaspoons ground fenugreek...Read More
Kale & Brussel Sprout Salad Submitted by Sandi J Take a break from your usual salad and try out this delightful option that even stays good for the next day. Substitute your favorite stone ground mustard for the thin Dijon and this will really pack a punch. Use half the amount of cheese and add...Read More
Cuban Black Beans Submitted by Ryan J Black beans are a staple food in Cuban cuisine. Traditionally, the dried beans are soaked overnight and cooked for a couple of hours. This recipe recreates the beans my grandmother made for me as a child, in a fraction of the time. My grandmother, who came to the...Read More
Armenian Potato Salad Submitted by Sandi J. This homemade recipe was an attempt to recreate a delicious dish from Seta’s Cafe in Belmont, MA. The salad is fragrant from the lemon and packed with flavor. Add some red pepper flakes for a little heat. Ingredients: 5lb Potatoes, Yukon gold or new medium red onion, diced...Read More
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