Ingredients (use vegan versions):

• 1 cup cooked rice
• 1/2 cup beans (I use kidney beans)
• soy sauce to taste

Directions:

If rice is cooled, heat rice for 1 minute, stirred halfway
through. Add beans and soy sauce; stir; heat 55 seconds
more. Enjoy!

Serves: 1

Ingredients (use vegan versions):

• 2 veggie sausage patties
• 1 can garbanzo beans (rinsed and drained)
• 1 can corn
• 1 can stewed tomatoes
• 1 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/2 teaspoon garlic salt
• 1-2 tablespoon hot sauce

Directions:

Cook the sausage patties, and mash up in pan. You could
also use veggie crumbled hamburger for this. Mash up 1/2
the can of garbanzo beans w/ a fork. Combine in a medium sauce
pan, the mashed and whole garbanzo beans, corn, stewed tomatoes,
chili powder, cumin, and garlic salt to taste. You can add
a little water to cut the acidity too, this is
very “tomoatoey.” Heat to a boil. Last, add some hot
sauce!! Really good and spicey! Can eat as a stew, but
would also be really good over rice or pasta.

Serves: 3-4

Preparation time: 30 minutes

Ingredients (use vegan versions):

• 2 cups black beans, soaked overnight
• 1 teaspoon salt
• 5 stalks celery
• 1 bunch cilantro
• 1 large onion
• 1 tablespoon dried bazil or 3 tablespoons finely chopped fresh
• 1/2 teaspoon ground black pepper

• 2 tablespoons oil

Directions:

Boil the black beans with the salt for about 1-1/2 hours or until tender.

Meanwhile, put celery, cilantro, onion through food processor. Do not grind into a mush!

Turn the mixture into a large skillet or pot and fry with the oil until onions are cooked. Add basil and pepper.

When beans are done, mix in with celery/onion/cilantro mixture and simmer for 1/2 hour. You can also put them in a dish and in the oven.

Serve with flour tortillas, vegan “sour cream” and salsa.

Serves: 5.

Preparation time: 2.5 hours.

Ingredients (use vegan versions):

• 1 cup cooked black beans (drained)
• 2-3 small zucchini shredded
• 4-6 med/small flour tortilla (I use fat free)
• spray olive oil
• cheese substitute (optional)
• Fresh Salsa (chop in food processor and combine):
• 5-6 assorted peppers, anaheim, jalapeno, yellow, etc.
• 2 chopped green onions
• 6-7 Roma tomatoes
• 1/2 lime squeezed
• 1/2 lemon squeezed
• cilantro

Directions:

Mix beans, 1/2 to 1 cup salsa, zucchini in bowl.

In small skillet heat spray olive oil, add a flour tortilla
and spread bean mixture on top, sprinkle with cheese and
second tortilla and cook lightly till slightly crisp. Flip
tortillas and heat the other side. It looks like a tortilla
sandwhich/quesadilla. Cut into quarters, top with more
salsa. 4 quarters is a serving.

Personally I like guacamole on top!

1 avocado, lemon juice, my salsa, and garlic salt. Mash
with fork.

enjoy

Serves: 2 or more

Preparation time: 15 minutes

Ingredients (use vegan versions):

• 1 large square piece of lavish vegan bread
• 1 slice of Spanish white onion, chopped
• 3 baby carrots, grated
• 1 huge handful of lettuce,(whichever kind you desire)
• 1 can of butter beans or fresh beans (black, garbanzo, pinto red, kidney, navy et.)
• 2 slices of medium tomato, chopped
• 3 small whole mushrooms, sliced (really small mushrooms like button mushrooms, not big like Portobello)
• 1/3 a cucumber, sliced

Directions:

1)Heat beans until ready, then lower heat enough to keep warm

2)Heat lavish vegan bread in microwave for 15-20 seconds, then place on plate

3)Fill vegan bread with lettuce, tomatoes, cucumber, onion, carrots and mushrooms

4)Last, scoop out the beans without their soup, into wrap

5)Fold tightly, cut in half, and prepare for a good, hearty meal!

Note: If you are looking for a heavy meal, cook
brown or wild rice, then mix in with the rest of
the ingredients, can use with or without the wrap.
This recipe would also be nice with naan, roti,
or vegan pita bread.
More vegetables can be added, like peas, cabbage,
broccoli, pea pods, corn etc.

ENJOY AND BE CREATIVE!!

Serves: 1 person

Preparation time: 5 minutes