Recipes — beans RSS



Lentil, Vegetable and Quinoa Pasta Soup…

You know those recipes that you turn to on cold, wet, winter’s nights? The recipes that you know by heart, with no need to refer to book or screen? Recipes that warm the cockles of your heart and fill the kitchen with steam? Yes? This is that recipe for me.   Served with hunks of freshly baked bread, showered with fragrant parsley, and eye-watering chilli (or for those adverse, without), my body CRAVES this soup. So thick, it’s like a stew…but feel free to water it down if you like a thinner consistency. I adore the Quinoa Pasta from The Source Bulk Foods; I find it holds together better than any other gluten free pasta I’ve tried, has a perfect texture,...

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Slow cooked chilli beans

YIELD: Serves 6 (6 Servings) PREP: 10 mins COOK: 8 hrs 0 min READY IN: 8 hrs 10 mins Ingredients 1 Onion Sauteed (you can do this in a normal fry pan) 2 Zucchinis Diced 2 Cans of Kidney Beans Rinsed & Drained 1 Can Cannellini Beans Rinsed & Diced 1 Can Chickpeas Rinsed & Drained 1 Small Red Chilli Sliced Finely 2 Cans Crushed Tomatoes 1 Tbsp Tomato Paste 1/2 Cup Parsley 2 Tsp Chilli Flakes Fresh Black Pepper 1 Tsp Herbamare Vegatable Stock Powder Instructions Put all of the ingredients, except for pepper and Herbamare stock in your slow cooker Cook on low for 8 hours., or high for 5 hours (you may need to add water if you are cooking on high) Add the pepper and herbamare and adjust to taste Serve with rice or with tortillas, or...

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Mexi-rice and Bean Burritos with Spicy Sweet Potatoes

YIELD: Serves 4 (4 Servings) PREP: 45 mins COOK: 45 mins READY IN: 1 hr 30 mins Ingredients 8 Multigrain Tortillas 4 Cups Red Kidney Beans Soaked Overnight 3 Garlic Cloves Minced 2 Cups Passata 2 Roma Tomatoes Diced 1 Tbsp Tomato Paste 1 Tsp Cumin 1 Tsp Turmeric 1 Tsp Chilli Powder 1 Cup Parsley Juice of 1 Lemon Juice of 1 Lime 2 Cups Brown Rice Soaked & Cooked 1 Cup Coriander Tofutti© sour cream to serve 1 Large Sweet Potato Cubed 1 Tbsp Safflower Oil 1 Tsp Chilli Flakes 1 Tsp Sweet Paprika Instructions In a large soup pot, boil the red kidney beans in a litre of water and bi-carb soda until tender (between 25-45 minutes, depending on how fresh your beans are- or use canned) Drain and rinse, and add passata, garlic, tomatoes, paste, cumin, turmeric, chilli and lemon juice,...

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Vegie Head Cheezy Quesadillas

YIELD: Serves 4 Easily Doubled (4 Servings) PREP: 10 mins COOK: 10 mins READY IN: 20 mins Olé! These cheezy, spicy quesadillas really hit the spot! Ingredients 1 Cup Raw Cashews 2 Cups Rice Milk 1 Cup Water 1 1/2 Cups Savoury Yeast Flakes (Nutritional Yeast) 1 Tsp Barley Miso Paste Juice of 1/2 a Lemon 1 Tbsp Rice Flour Fresh Black Pepper 8 Wholemeal/Multigrain/GF Tortillas 1 Can Chickpeas Rinsed & Drained 1 Can Kidney Beans 1 Tspn Cumin 1/4 Tspn Cinnamon 1 Tspn Paprika 1 Tsp Chilli Flakes 2 Tbsn Tahini 3 Garlic Cloves 1 Avocado 1 Jar Mild Salsa (Or make your own- tomato, red onion, capsicum and lemon juice!) Large Handful of Coriander Baby Spinach Leaves Red Onion Sliced Finely Instructions For the 'Creamy Cheezy' sauce: In a high powered blender, process the cashews until it becomes a fine flour In a...

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Golden Felafels

YIELD: 12 pieces Ingredients 1 Brown Onion diced 3 garlic cloves minced 1 can BPA free chickpeas rinsed and drained 1 Carrot roughly chopped 1 tsp ground cumin 1 tsp Ground Turmeric 1/4 cup tahini 1/2 cup chopped parsley  2 tsp Chilli Flakes Freshly Squeezed Lemon Juice 1/4 cup besan (chickpea) flour Instructions Sauté the onion and garlic until soft. Add the chickpeas, carrot, spices, tahini, coriander, parsley, lemon juice and chilli flakes into a food processor or blender and processor until soft. Add the flour and stir by hand until they are firm enough to roll into balls (dust with more flour if needed) In a hot non-stick pan, and using a small amount of oil (of your choice) , cook them until crispy and golden on each side OR bake in a hot...

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