With that amusing question in mind, I decided to go ahead and share some of my favorite (and super easy because I am no cook) recipes. Enjoy!
Pineapple Upside Down Cake
Beans are rockstars. Some of my favorites:
Mix quinoa, lava beans, fresh mint and garnish with toasted almonds. Yum.
Grill green beans with olive oil, pepper and salt to taste. Add miso, soy sauce, shallots, and lemon zest. Double yum!
Lest I forget drinks which can also pass as breakfast, snack or a light lunch on the go: MUDDLED RASPBERRY SPRITZER
Muddle raspberries with sparkling water, basil, lime, crushed ice, and, if you need more sweetness, a tiny bit of stevia.
This healthy vegetarian tartine recipe can be doubled or tripled to serve more people or left alone to make a light, easy meal for two.
Prep Time: 2 minutes
Cook Time: 8 minutes
Nutrition Score per serving:
(1/2 tartine) 388 calories, 10.5 g fat, 2.5 g saturated fat, 54 g carbs, 14 g fiber, 17 g protein, 3.8 mg iron, 220 mg calcium, 499 mg sodium
- 1 shallot, sliced
- 2 garlic cloves, sliced
- 1 pinch red pepper flakes
- 1 bunch Swiss chard, stems removed and coarsely chopped
- 1/3 cup white wine
- 2 slices good country bread (or make this No-Knead Bread in advance), toasted
- 1 tablespoon olive oil
- 1 15-ounce can of chickpeas, just a bit of the liquid poured out
In a medium skillet over medium heat, sauté the shallot and garlic in the oil until translucent and fragrant (about 2 minutes). Stir in the red pepper flakes. Add the chard to the skillet, tossing to coat.
Turn the heat up and add the white wine, bringing it quickly to a boil. Turn the heat down to medium and simmer, stirring occasionally, until the chard is wilted (about 4 minutes).
Add the chickpeas and most of their liquid to keep the mixture moist. Continue to cook until the chard is tender, another minute or so. Season with salt and red pepper to taste.
Lemon Couscous with Chickpeas, Cilantro, Raisins and Almonds
- 1 1/2 cups water
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne
- 10 ounces whole-wheat couscous
- 1/4 cup golden raisins
- 1 cup slivered almonds
- 2 cup canned chickpeas, drained and rinsed
- 2 oz tablespoons shallots, minced
- 1/4 oz cup carrots, peeled and finely chopped
- 1/2 oz cup cilantro leaves, chopped
- 1 oz lemon, zested and juiced
In a small pot or Dutch oven, combine the water, olive oil, salt, cumin, turmeric and cayenne. Bring the mixture just barely to a boil, stir in the couscous, cover and remove from the heat. Let stand for 5 minutes, then fluff up the grains with a fork. Cover and let stand for another few minutes while you prepare the mix-ins.
In the meantime place the raisins in a small bowl and cover with hot water. Let stand for 5 minutes so the raisins get re-hydrated and plump.
In a small frying pan, toast the almonds over medium heat. Keep an eye on them so they don't burn—this will only take about 3 minutes.
In a medium salad bowl, toss the couscous with the remaining ingredients. Drain the raisins and add them to the bowl, along with the toasted nuts. Taste for seasoning and serve.
Quinoa-Black Bean Salad with Basil and Corn
- 2 1/2 cups cooked quinoa*
- 1/2 small onion, chopped
- 1/2 cup boiling water
- 1/4 cup rice or white wine vinegar
- 1 small fennel bulb, very finely diced
- 1/3 cup corn kernels, defrosted if frozen
- 1/3 cup canned black beans, rinsed well
2 teaspoons basil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
1 teaspoon honey
3/4 teaspoon salt
1 pinch cayenne pepper
* To cook the quinoa, combine about 3/4 cup dry quinoa with 1 1/2 cups water in a small pot. Over medium heat, bring to a boil. Turn it down, cover, and simmer for 10 to 15 minutes, until the water is completely absorbed. Turn off the heat and leave the top on for an additional 5 minutes. Fluff the quinoa and set aside. You can do this 1 to 2 days in advance.
To make the quinoa-black bean salad, put the onions in a small bowl, cover with boiling water and let sit for 5 minutes.
Drain the onions then cover them with ¼ cup vinegar. Let them sit until you're ready to use (another 5 minutes).
To make the dressing, whisk together the vinegar, basil and mustard in a large salad bowl. Slowly drizzle in the oil, whisking constantly, until the dressing has thickened slightly. Whisk in the honey, salt and cayenne, and then taste. Add a bit more oil if the vinegar taste is too pungent.
Drain the onions, squeeze out the vinegar and add them to the dressing with the corn, fennel and black beans. Add the quinoa and toss well. Taste for salt, adding more as necessary.
Smoked Tofu Fried Rice
- 2 tablespoons vegetable oil
- 1 onion, diced
- 1 carrot, peeled and finely diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 cups cooked and cooled brown rice
- 1/4 teaspoon salt
- 1 tablespoon soy sauce
- 4 ounces smoked tofu, diced
- 2 scallions, chopped (white and light green parts)
- fresh ginger
Heat 2 teaspoons of oil in a nonstick wok or large pan over medium-high heat. Add the onion and carrot and stir fry for about a minute. Add the garlic and ginger and stir for another minute or two.
Add the rice and toss until it's slightly browned and parts get crispy. Add the salt, soy sauce and smoked tofu cubes, mixing to distribute. Toss in the remaining ingredients.
Distribute fried rice between two bowls, garnish with the sliced scallions and enjoy.
Sweet and Sour Tofu with Rice Noodles
- 1 block firm tofu
- 1/4 cup whole-wheat flour
- 1 tablespoon olive oil
- 1/4 cup lemon juice
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 cloves minced garlic
- 1/2 pound rice noodles
- 2 cups of mung bean sprouts
- cilantro for garnish
Cut the tofu into 1-inch thick slices. Press the water out of the slices and cut them into 1-inch cubes.
On a wide plate, toss the tofu with the whole-wheat flour until all the pieces have a thin coating.
Mix the lemon juice, sweetener, soy sauce and ginger in a small bowl.
In a frying pan, warm the oil and brown the tofu (about 3 to 4 minutes). When it's browned add the sauce and let it cook down until the tofu is thickly coated (5 to 6 minutes).
While the sauce is reducing, cook the rice noodles by plunging them into hot water for 3 minutes or until tender. Remove to a serving bowl. Sprinkle with the mung bean sprouts and top with the finished tofu. Garnish generously with cilantro.
Black Bean Tacos
- 16 whole-wheat tortillas
- 2 cans black beans
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- juice from 1 lemon
- salsa to taste
- 1/2 small red cabbage, thinly sliced
- 1 small mango, peeled and sliced
Wrap the tortillas in foil and warm them at 300°F in the oven for about 5 minutes.
Meanwhile, warm the black beans in a small saucepan with their liquid. Add the cumin and chili powder and let the beans reduce (about 5 minutes). Squeeze on the lemon juice, stir to distribute and taste for seasoning, adding more salt or chili powder as necessary.
Arrange the salsa, shredded cabbage and warmed beans in small bowls on the table. When the tortillas are warmed, put them out on the plate. Let guests assemble their own black bean tacos.