Stove Top Tofu Chili

INGREDIENTS

• 1/4 (12 ounce) package extra firm tofu
• 1/2 teaspoon chili powder
• 1/2 clove garlic, minced
• 1 tablespoon vegetable oil
• 1/4 cup onion, chopped
• 1 stalk celery, chopped
• 1/4 cup whole kernel corn, undrained
• 1/2 (15.25 ounce) can kidney beans, undrained
• 1/2 (14.5 ounce) can stewed tomatoes, undrained
• 2 cups water

1. In a medium bowl, crumble the tofu and toss with the chili powder and garlic.
2. Heat the oil in a large saucepan over medium heat, and saute the onion and celery until tender. Stir in the tofu mixture. Continue cooking about 5 minutes over low heat.
3. Mix in the corn, kidney beans, and stewed tomatoes. Add water and bring to a boil. Reduce heat to low and simmer about 50 minutes.

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Roasted Edamame (shelled)

Ingredients

• 1-1/2 cups frozen shelled edamame (no need to thaw)
• 2 teaspoons olive oil
• 1/4 teaspoon dried basil, crushed
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon seasoned salt (or sea salt)
• 1/8 teaspoon ground cumin
• 1/8 teaspoon paprika
• 1/8 teaspoon black pepper

Directions

1. Combine all ingredients in a small bowl.
2. Toss to coat.
3. Arrange the beans in a single layer in a shallow baking dish.
4. Roast, uncovered, at 375 degrees for 25 to 30 minutes, stirring once, until the beans begin to brown.
5. Serve hot as a vegetable side dish or cooled as a snack.
6. Refrigerate any leftovers.

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Chili Con Carne

Ingredients

• 6 pounds dried pinto beans
• 3/8 cup salt
• 20 pounds lean ground beef
• 1 pound chopped onions
• 4 cloves garlic, minced
• 6 quarts canned peeled and diced tomatoes
• 2 quarts tomato paste
• 1 1/3 cups chili powder
• 3 tablespoons ground cumin
• 1 1/2 teaspoons ground black pepper

Directions

1. Wash and sort pinto beans. Bring 3 gallons of water to boil in a 6 gallon pot. Pour in beans, return to a boil and cook 2 minutes. Remove from heat and let stand 1 hour. Stir in salt and simmer until tender, 90 minutes. Drain and set aside.

2. Brown beef with onions and garlic over medium high heat in same pot or enormous skillet. Combine meat mixture, tomatoes, tomato paste, chili powder, cumin, pepper and cooked beans in 6 gallon pot; stir; cover and simmer 1 hour.

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Quinoa and Black Beans

Ingredients

* 1 teaspoon vegetable oil
* 1 onion, chopped
* 3 cloves garlic, peeled and chopped
* 3/4 cup uncooked quinoa
* 1 1/2 cups vegetable broth
* 1 teaspoon ground cumin
* 1/4 teaspoon cayenne pepper
* salt and pepper to taste
* 1 cup frozen corn kernels
* 2 (15 ounce) cans black beans, rinsed and drained
* 1/2 cup chopped fresh cilantro

Directions

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.

2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,

3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

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Chickpea and Black Bean Salad

Ingredients:

2 cups (500 mL) chopped green beans
1 can (19 oz/540 mL) chickpeas
1 can (19 oz/540 mL) black beans
1 sweet red pepper, diced
1 cup (250 mL) corn kernels
2 green onions, sliced
1/4 cup (50 mL) chopped fresh coriander

Preparation

In saucepan of boiling salted water, cook green beans until tender-crisp, about 5 minutes. Drain and chill in cold water; drain and set aside.

Drain and rinse chickpeas and black beans; drain well and place in large bowl. Add red pepper, corn and onions; set aside.

Chili lime Dressing:
1/4 cup (50 mL)
vegetable oil 1 tsp (5 mL)
grated lime rind 3 tbsp (50 mL)
lime juice 1-1/2 tsp (7 mL)
chili powder 1 tsp (5 mL)
granulated sugar
1/4 tsp (1 mL) salt

Whisk together oil, lime rind and juice, chili powder, sugar and salt ; pour over beans and toss to coat.

Add green beans and coriander; toss.

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Chickpea Burgers

Ingredients

vegetable stock
1/2 cup (125 mL) couscous
1 tsp (5 mL) dried basil
3/4 tsp (4 mL) grated lemon rind
1 can (19 oz/540 mL) chickpeas, drained
1/3 cup (75 mL) chopped green onions
1 egg
2 tbsp (25 mL) water
1 clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
1 tsp (5 mL) vegetable oil
2 whole wheat pita breads
1/2 cup (125 mL) light sour cream
2 cups (500 mL) shredded lettuce
1/2 cup (125 mL) sliced cucumber
1/4 cup (50 mL) sliced radishes

Preparation

In saucepan, bring stock to boil. Remove from heat and stir in couscous, basil and lemon rind; cover and let stand for 5 minutes. Fluff with fork.

In food processor, chop chickpeas finely. Pulse in couscous mixture, onions, egg, water, garlic, salt and pepper. Shape into four 1/2-inch (1 cm) thick patties. In nonstick skillet, heat oil over medium-high heat; cook patties, turning once, for 8 to 10 minutes or until golden.

Cut each pita bread in half and open to form pouch; spread inside with sour cream. Fill each with patty, lettuce, cucumbers and radishes.

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