MAPLE BALSAMIC PINEAPPLE BEAN SALAD

MAPLE BALSAMIC PINEAPPLE BEAN SALAD Black, butter and red kidney beans with green pepper, onion, matchstick carrots and pineapple marinated in a creamy Maple Balsamic and coconut dressing! Exquisite! Makes 14 cups 15 oz. can black beans, drained and rinsed well to remove all foam 2, 16 oz. cans butter beans, drained and rinsed well … Continue reading MAPLE BALSAMIC PINEAPPLE BEAN SALAD

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CORN CHILI

CORN CHILI A sweet corn chili with sauteed celery and onion, combined with kidney beans, mushrooms and stewed tomatoes. Seasoned with chili powder, paprika, garlic and tarragon! Makes 6 cups 4 T. olive oil 1/2 c. diced celery, 3/8 inch squares 1/2 c. diced onion, 3/8 inch squares salt 3 dashes red cayenne pepper 15 … Continue reading CORN CHILI

BASIC CHILI

BASIC CHILI Spicy Mexican chili beans and deep red kidney beans simmered with plum tomatoes, sweet onion, green pepper and green chilies. Heartily seasoned with spice and herbs! Makes 8 cups 2 T. margarine 2 T. olive oil 3 garlic cloves, peeled and finely chopped 1 lg. sweet onion, diced 1 lg. green pepper, diced … Continue reading BASIC CHILI

BABY PORTOBELLO CHILI

BABY PORTOBELLO CHILI Sauteed baby Portobello mushrooms, sweet onion and green, sweet red, Anaheim and habenero peppers. Combined with kidney and pinto beans and simmered in a garlic, chili and fresh basil and parsley cocoa-flavored tomato sauce! Makes 13 cups 1/4 c. extra virgin olive oil 14 oz. fresh baby Portobello mushrooms, quartered 1 lg. … Continue reading BABY PORTOBELLO CHILI

SOY SAUSAGE CHILI

SOY SAUSAGE CHILI Sauteed sweet onion and soy sausage combined with kidney beans and tomatoes in a  chili and cumin flavored tomato sauce. Seasoned with garlic, basil and rosemary. Splendid for the entire family! Makes 10 cups 1/4 c. extra virgin olive oil 1 lg. sweet onion, peeled and diced into 1/2 - 3/4 inch … Continue reading SOY SAUSAGE CHILI

STUFFED PAISLEY PEPPERS

STUFFED PAISLEY PEPPERS Green peppers stuffed with kidney beans, potatoes, onion, green pepper, peas and corn mixed with a Paisley Margarine seasoned with garlic, basil and curry. Then steamed baked till tender, savory and fragrant! Serves 4 Preheat oven to 375 degrees 4 med. green peppers 8-3/4 oz. can deep red kidney beans, not the … Continue reading STUFFED PAISLEY PEPPERS

PASTA LEMONNAISE

PASTA LEMONNAISE Topped with tomato ginger beans made with caramelized onion and fresh garlic! Makes 6 servings 12.3 oz. pkg. extra firm silken-type tofu, cut into ½ inch cubes 1 t. sea salt 1 t. mild paprika ½ c. plus 2 T. fresh squeezed lemon juice; do not use bottled lemon juice 1 t. dried … Continue reading PASTA LEMONNAISE

MEXICAN SLOPPY JOE ROTINI

MEXICAN SLOPPY JOE ROTINI Whole wheat rotini pasta and cauliflower florets tossed with cashew crumbles and a Mexican Sloppy Joe sauce with kidney beans, fennel and rosemary! Makes 12-1/2 cups 1 c. cashew crumbles: Place 2 c. whole cashews in food processor and process till fine, then continue to process till crumbles begin to clump … Continue reading MEXICAN SLOPPY JOE ROTINI