White Bean Salad

Ingredients

• 1 15 oz. can organic Cannellini beans or white kidney beans

• Juice of ½ lemon

• 1 Tbsp. of chopped Spring onions

• ½ tsp. grated lemon zest

• 5 radishes thinly sliced

• 1 cup crunchy fresh snow peas or sugar snap peas

• Sea salt & pepper to taste

• 3 Tbsp. fresh chopped basil ( I also like mint)

• 2-4 tablespoons olive oil

• 1/4 tsp maple syrup

• 1/4 cup chopped parsley (optional)

To Prepare

• In a small bowl, whisk olive oil, lemon zest, lemon juice, maple syrup.

• Drain beans and toss gently 1/3 of the dressing.

• In a small pot of boiling water, add in snap peas and cook for 1 minute.

• Drain, pat dry and slice thin.

• In a large bowl add in beans and crunchy vegetables, Spring onions and toss with remaining dressing.

Black Bean Corn Chili With Quinoa

INGREDIENTS:

• 1 can of red kidney beans, drained and rinsed
• 1 large onion, chopped (reserve two tablespoons for garnish, if desired)
• 3-4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 15 oz can organic black beans, drained and rinsed
• 1 15 oz. can organic whole kernel corn, drained
• 1 28 oz. can chopped tomatoes
• 1 15 oz. can tomato sauce
• 1/2 teaspoon ground cumin
• 3 tablespoons chili powder
• 2-3 tablespoons dried oregano
• 1/4 teaspoon salt
• Dash cayenne (to taste)
• 1-2 cups quinoa ( or brown rice) according to package directions to serve chili over or to mix it through .
• Tip: Try using vegetable broth instead of water for more flavor. 

FOR GARNISH:
• Reserved chopped onion
• 1/4 cup chopped fresh cilantro (optional)
• Shredded vegan cheese

TO PREPARE:

Heat oil in large, heavy bottom soup-style pan. Cook onion and garlic about 5 minutes, making sure not to brown until onion is clear.  Add 2 tablespoons oregano (crush with palms to release flavor).  Stir with onion and garlic and cook another minute.  Add in red kidney beans.  Cook approx. 4 minutes, stirring and blending.  Add tomatoes and tomato sauce, stirring all together.  Add all remaining dry seasonings keeping in mind you can always adjust seasonings as you go. (Go light on the cayenne until you’ve given it the taste test.)  

Simmer at low heat another 3-5 minutes.  Add in black beans and corn, continue to simmer several more minutes, blending all together gently. Do this by stirring it into chili with a wooden spoon for several minutes, allowing it to dissolve. Continue to simmer and adjust seasonings, adding more salt, sugar, oregano, cayenne, etc. if needed.  

Serve over or mix with quinoa (or brown rice) garnish with cilantro, onion, Vegan sour cream and/or cheese and serve with a nice green side salad full of fresh veggies.