i made this for my boyfriend and i last night: tangy three bean salad with couscous, and grilled mushroom caprese.
couscous with tangy three bean salad: however much couscous you want 1 can butter beans 1 can black beans 1 can dark red kidney beans 1/2 lemon 1/4 small orange 1/2 tsp turmeric 1/2 tsp paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp cumin pinch sea salt (i'd eyeball the spices and adjust to taste)
cook couscous as per directions Throw the beans into a big mixing bowl. squeeze one half lemon and one fourth of a small orange over the beans. sprinkle with spices, mix (softly cause butter beans break easily), and let sit while youre making your caprese. serves four with leftovers. Grilled mushroom caprese: 1 tbsp olive oil 2 portobella mushrooms 2 roma tomatos 15-20 basil leaves shredded mozzarella
dried oregano dried parsley garlic powder, onion powder sea salt 1/2 lemon 1 outer leaf of red leaf lettuce
heat oil in large skillet while slicing your mushrooms and roma tomatos as thickly or thinly as you want. i do the musrooms about 1/3 inch and tomatos about half of that. place mushrooms in pan , followed by tomatos, and squeeze lemon over them. then sprinkle with herbs and a tiny bit of seal salt. flip mushrooms and sprinkle other side. cook through until tender and juicy. Plating: I shred my lettuce then sprinkle with a little bit of mozzarella. i then layer mushroom slices, tomato slices, and basil leaves next to one another, re-forming the shape of the original mushroom on each plate. sprinkle with a little more mozz, and a pinch of parm.
on the other side of the plate, or making a half-moon aroud the mushroom, plate your couscous and cover with bean salad.
friggin delicious. easy to make, easy to make vegan, low-cal and nutritious.
Bean Burger Yields 4-6 patties depending on thickness. Inspired By: Eating Well...Living Thin 1 (15oz) can kidney beans, drained and rinsed lightly (if at all) 1/2 cup pecans, diced (and checked for shells) 1/3 cup onion, diced 4 cloves garlic, minced 1 teaspoon cumin 1 tablespoon + 2 teaspoons green curry paste 1 bunch cilantro, chopped finely 1 tablespoon + 1 teaspoon ketchup (optional) 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 large egg white 1/3 cup flour (whole wheat, white, chickpea, oat - anything but pastry or semolina) Mash kidney beans in a mixing bowl. Don't obliterate them, but smoosh them a good 10-15 times with a potato masher. Add all remaining ingredients, adding flour last. Depending on how wet your curry paste, onions and garlic are, you might require a teaspoon less or more. You want your mixture to hold shape when formed (it will still be sticky) but not crumble. Chill for at least 10 minutes in the refrigerator. You can stop at this point and leave them all day if needs be, but if you're planning to eat at the same time as preparation, they can use a few minutes to chill before hitting the heat. Form mixture into patties, we find 5 is the perfect amount, but if you like them a little thinner, 6 works as well. Heat skillet on stove with 2 cups oil (we prefer peanut or canola) on high for 5 minutes. Add patties and fry until crispy/crunchy on each side (3-5 minutes). You can use non-stick spray instead, though they won't crisp up quite the same. They will still be soft in the middle, that's ok!
1.Preheat oven to 450° F (230°C), Gas Mark 8. 2.Place the pizza shells on a pizza stone or heavy non-stick cookie sheet. 3.Lightly coat shells with cooking spray and sprinkle each shell with 1/8 teaspoon of the garlic powder. Sprinkle each shell with 1/4 cup mozzarella cheese. Arrange the mushroom slices around the outside of the shell. Cover the shell with squash slices and then, tomato slices and bell pepper. Top with fresh basil, the remaining garlic powder, the remaining mozzarella cheese, and the Parmesan cheese. Coat again with cooking spray. 4.Bake for 12 -15 minutes until vegetables are cooked and cheeses have melted. Cut in half and serve immediately.
Per serving: 260 calories (30% calories from fat), 6 g protein, 8 g total fat (2.6 g saturated fat), 36 g carbohydrates, 4 g dietary fiber, 9 mg cholesterol, 233 mg sodium Diabetic exchanges: 2 1/2 carbohydrate (2 bread/starch, 1 vegetable), 1 fat
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