600 g (21 oz) green beans 1 red onion 100 g (2 ½ oz) Violife Greek white 1 dl (½ cup) black olives 50 g (2 oz) parsley leaves ½ lemon 2 tbsp pine nuts Salt to taste Cook the green beans. Peel and slice the red onion. Rinse and chop the parsley leaves. Cut…
Recipe Category: Beans
Chickpea Apple Curry
2 yellow onions 1 ½ cans of chickpeas (380g or 14 oz can) 250 g (8–9 oz) spinach 1 apple 4 dl (1 2/3 cups) coconut milk 2 ½ tsp red curry paste 1 Tbsp vegetable broth powder Salt to taste Oil for sauteing Roasted, salted cashew as a topping, optional 4 portions of rice,…
Black Bean Burger
Ingredients 1 Tbsp Chia Seeds 1 Tbsp Water 6 dl (2½ cups) Cooked Black Beans ½ dl (¼ cup) Potato Starch 1 Onion, minced ¾ – 1 tsp Salt ½ Tbsp Oregano ½ Tbsp Thyme Cayenne Pepper, optional Sesame Seeds Instructions Combine the chia seeds with the water. Coarsely mash the beans. Add the onion….
Chickpea Burger
There are so many delicious foods that are great for picnics – roasted corn, juicy watermelon, fresh berries, deep red tomatoes, crispy cucumbers and so much more! Here is a cholesterol-free hamburger to get you started! Ingredients 1 ¼ dl. (½ c.) soaked garbanzo beans 2 dl. (¾ c.) mushrooms 1 ¾ dl. (2/3 c.)…
Chocolate Black Bean Pralines
Ingredients 1 can Cooked Black Beans (about 230 grams or 8 oz, drained) 8 – 10 Fresh Dates 3 Tbsp Cacao 4 Tbsp Peanut Butter 2 tsp Peppermint flavoring 2 – 3 Tbsp Maple Syrup ½ (¼ cup) dl Peanuts 200 g (8 oz) Dark Chocolate (70%) Peanuts, finely chopped for decoration Instructions Rinse the…
Vegan Mock-Tuna Picnic Rolls
Mock-Tuna Spread Ingredients 2 cans chickpeas (drain the liquid) 1 carrot 3 tbsp. olive oil 3 tbsp. cashew cream or vegan mayonnaise 1 sushi nori sheet, cut into small pieces (the one used for sushi) 1 tbsp. lemon juice 1 tsp. garlic powder 1 tsp. dry dill salt to taste 8 medium whole wheat tortillas…
Mexican Haystack
Total Time: 30 minutes Active Time: 30 minutes Ingredients 2 tsp olive oil 1 tsp onion powder 1⁄4 tsp garlic powder 1⁄2 tsp paprika powder 1⁄2 tsp cumin 1 tsp vegetable bullion powder 1/8 tsp salt or to taste 1⁄2 dl (¼ c)…
Chickpea Spread
Ingredients 2 cans (460g or 16 oz) of chickpeas 2 tablespoons of water from the can or the water chickpeas were cooking in ½ – 1 tsp herbal salt 2 tsp. Japanese soy sauce 1 stem of celery, finely chopped 1 clove garlic, finely chopped ½ red onions, finely chopped 4 Tbsp. Boston pickled cucumber…
Barley Salad
Ingredients 2 dl (1 c) whole barley 7 dl (3 c) water 1 teaspoon vegetable broth powder 1 can beans (410 gr) 100 g (3½ oz) sun-dried tomatoes 1 red onion 1 garlic clove 2 ½ tablespoons oil from the sun-dried tomatoes 1 tbsp freshly squeezed lemon juice 1 teaspoon herb salt Fresh basil Instructions…
Mexican Salad with Coriander Lime dressing
Ingredients 1 red pepper 1 green onion 1 small can of corn 1 can of black beans Dressing Ingredients 1 ½ dl (2/3 c) olive oil juice of one lime 1 garlic clove, crushed 2 large handfuls fresh coriander leaves ½ tsp cumin ½ tsp salt Instructions Drain and rinse the beans and corn. Chop…
Soybean Soufflé
This soybean soufflé is light and fluffy and relatively easy to make. Enjoy it together with potatoes, soy mayonnaise or a gravy, and a good salad. Ingredients 200 g (7 oz) dry soybeans 5 dl (2 c) water 3 tbsp olive oil 1 clove garlic 2 tsp pizza seasoning 1 – 1 ½ tsp…
Tofu Dip
This is a great dip for baked tofu or roasted vegetables! Ingredients 1 pkg. silken tofu 2 Tbsp. oil 1 Tbsp. light soy sauce 1 Tbps. onion powder ½ tsp. garlic powder ½ tsp. salt ½ tsp. sugar ½ tsp. citric acid a handful chives, finely chopped Instructions Blend all the ingredients, except the chives,…