1 red bell pepper
4 – 6 green onions
2 c cooked great northern beans, or navy beans
1 c cooked garbanzo beans
1 c cooked barley
1/2 c Italian dressing
2 tbsp white wine vinegar
1 tbsp dried cilantro
2 tsp sugar
2 tsp olive oil
Chop vegetables, combine with beans, barley, and dressing ingredients. Chill several hours before serving.
3 c Rice Krispies
3 c oats
1 1/2 c raisins
1/2 c sunflower seeds (or flax seeds, or other chopped nuts)
1 c honey
2 c natural peanut butter
1 tsp vanilla
1 c chocolate chips (optional)
combine cereal, raisins, sunflower seeds and chocolate chips in a large bowl. Heat honey in a pan over medium heat, until it comes to a boil. Remove from heat and add peanut butter and vanilla, stir until peanut butter is melted. Pour over cereal mixture, mix well. Press mixture into an oiled 15×10x1 inch baking pan. When cool, cut into squares.
1 egg
1 c flour (I triple this recipe, and usually use 2 c white flour, 1 c ww flour)
3/4 c egg nog
2 tbsp vegetable oil
3 tsp baking powder
1/2 tsp salt
Beat egg until fluffy; beat in remaining ingredients just until smooth.
Pour 1/2 c spoonfuls of batter on heated, well oiled griddle. Cook both sides until browned.
1 (15 ounce) can black beans, drained and rinsed
1 c cooked brown rice
1 small onion, finely chopped
1 beaten egg
2 tbsp salsa
1 c whole wheat bread crumbs
In a large bowl, mash beans with a fork. Add remaining ingredients, mixing well. Drop by 1/2 cupfuls onto an oiled skillet, flattening to 1/2 inch thickness. Cook over medium heat 4 – 5 minutes on each side, or until firm and browned.
1 c almonds
1 c pitted dates
1/3 c raisins
3 tbsp cocoa or carob powder
1 tsp vanilla
Grind almonds in food processor. Add remaining ingredients and pulse until mixed. Form into balls (best if slightly chilled before forming). Great chilled or frozen.
This is another recipe from my friend Nicke.
1 lb Great Northern beans, soaked overnight
2 tbsp oil
2 carrots, chopped
2 onions, chopped
1 tsp thyme
1 pinch red pepper flakes
2 can chicken broth (26 oz total)
1 quart water
1 meaty ham bone
Rinse beans and set aside. Saute carrots and onions in oil until onion is translucent (approximately 10 minutes). In stockpot, put the vegetables, beans, broth, water, spices and ham. Bring to a boil, and simmer 1.5 hours, or until beans are falling apart. Remove ham bone from soup and defat and debone the ham. Add chopped ham meat to the soup. Can put half the soup throught the blender, for a thicker, creamer soup.
1 can garbanzo beans, drained
1 onion
1/2 c parsley
2 cloves garlic
1 egg
2 tsp cumin
1 tsp coriander
1/2 tsp salt
dash pepper
1 pinch cayenne pepper
1 tsp lemon juice
1 tsp baking powder
1 tbsp olive oil
1 c ww bread crumbs
In food processor, chop garbanzo beans, onion, parsley and garlic. Mix in remaining ingredients.
Shape into 8 balls or patties. Fry in olive oil, or bake on a well oiled baking sheet, until golden brown and crisp on both sides.
Serve w tahini, hummus or cucumber sauce.
1 lb lean bround beef
1 cup cooked wild rice
1/2 c chopped onion
1 tsp salt
1/4 tsp pepper
6 whole wheat hamburger buns
In large bowl, combine ground beef, wild rice, onion, salt and pepper. Shape into 6 hamberger patties. Arrange patties on grill 4 – 5″ from medium hot coals. Grill, covered, until desired doneness. Serve immediate on buns w fixins’.
Tip: To prepare 1 c cooked wild rice, rinse 1/3 c uncooked wild rice; drain. Bring rice, 1 1/3 c water and 1/4 tsp salt to a boil Reduce heat; simmer until tender (about 40 minutes).
1 can garbanzo beans
2 cans black beans
1 can corn
1 green or red pepper, diced
several green onions, chopped
Drain and rinse beans and corn in a colander. Chop pepper and onions and gently mix together with beans in a large bowl.
1/4 c olive oil
1/4 c red wine vinegar
1 clove minced garlic
2 tbsp lime juice
1 tsp cumin
1 tsp chili powder
1/4 tsp salt
Mix dressing ingredients, pour over beans and gently mix. Refrigerate salad for at least an hour before serving.
