Guest guest Posted February 22, 2005 Report Share Posted February 22, 2005 * Exported from MasterCook * Chuck's Black bean Pizza - Vegan Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Black Beans Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ingredients (use vegan versions): 1 can black beans -- (19 oz.) 1 med. onion -- diced 1/2 red and yellow bell pepper -- cut bite-size 1 whole kernel corn -- (7 oz.) 1/4 teaspoon cumin 2 cloves garlic -- minced 1 teaspoon bazil 1/2 teaspoon salt 1 teaspoon cilantro 1 can RO*TEL diced tomatoes & green chilies -- (10 oz.) drained 1. reserve 2 Tbs. black beans, mash the rest 2. blend the various spices into the mashed black beans 3. spread the mashed black beans on the pizza shell of your choice 4. scatter the remaining topping ingredients over the black beans, including the two reserved Tbs. black beans 5. place in the oven for 15 to 20 minutes, or recommended time for shell. Serves: 6 Source: " Charles Fry for vegweb.com " S(Formatted by Chupa): " . " Start to Finish Time: " 0:35 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 119 Calories; 1g Fat (3.8% calories from fat); 7g Protein; 22g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 180mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chuck's Caribbean Black Beans from Moosewood Recipe By :The Moosewood Cooks At Home book Serving Size : 0 Preparation Time :0:00 Categories : Black Beans Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Chopped onions 3 Garlic cloves -- chopped fine 2 T Olive oil 1 T Fresh grated ginger root 1 t Fresh thyme or 1/2 t dried 1/2 t Ground allspice 4 1/2 c Drained cooked black beans (three 16-oz cans) 3/4 c Orange juice Salt and black pepper to Taste Saut the onions and garlic until barely soft. Add the spices and saute until very soft. Stir in the beans and orange juice and saute for about 15 minutes, stirring occasionally to prevent burning. Mash a few of the beans with a fork or that back of a spoon. Add salt and pepper to taste. NOTE: They are a little dry on their own. The book recommends serving them with Mango Salsa. This is good but more work. They could probably be served with regular, store-bought salsa and/or sour cream and/or guacamole. Source: " Chuck Narad for PepperFool.com " S(Formatted by Chupa Babi): " . " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3987 Calories; 433g Fat (95.8% calories from fat); 4g Protein; 39g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 0 Grain(Starch); 3 Vegetable; 1 1/2 Fruit; 86 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cocoa Black Bean Soup - Vegan Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Black Beans Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried black beans 10 cups water 1 teaspoon salt 1 large bell pepper -- cored & halved 2/3 cup peanut oil or salad oil 1 large yellow onion -- sliced 4 cloves garlic -- minced 1 small hot green pepper -- halved & -seeded 3 teaspoons salt or to taste 1/2 teaspoon fresh ground black pepper 1 1/2 tablespoon plain cocoa powder 1 bay leaf 1/4 teaspoon whole cumin seed 1 teaspoon sugar 2 1/2 tablespoons red wine vinegar 2 1/2 tablespoons olive oil Rinse the black beans and soak overnight in the 10 cups of water, along with 1 teaspoon salt and the green bell pepper. In a large, heavy-bottomed 6-quart soup pot, bring the beans, soaking water, and pepper to a boil. Simmer until tender, about 45 minutes. Remove the green-pepper pieces and discard. Heat the peanut oil in a deep frying pan or heavy saucepan. Saute the onion, garlic, and green hot pepper until soft. Remove 2-1/2 cups of the bean broth from the pot and add it to the frying pan. Simmer this mixture for l0 minutes. Strain the onions, garlic, and hot pepper from the broth and discard them. Add the seasoned broth to the soup pot. Add salt, pepper, cocoa, bay leaf, cumin, and sugar. Bring to a boil and simmer, covered, for about 1-1/2 hours, or until the soup thickens. You may have to add more water if too much of the liquid cooks away. Before serving, add the vinegar and olive oil. Mix well. Serves 8 Source: " Sharri for cdkitchen.com " S(Formatted by Chupa Babi): " . " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 245 Calories; 5g Fat (18.1% calories from fat); 13g Protein; 39g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 279mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Corn Cakes with Orange-Black Bean Salsa - Vegan Recipe By : Serving Size : 0 Preparation Time :0:30 Categories : Black Beans Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ingredients (use vegan versions): 1/2 cup sliced green onions 1 can black beans -- drained and rinsed 1/8 teaspoon salt 1/4 teaspoon hot pepper sauce 1/2 teaspoon grated lime peel 2 teaspoons vegan sugar like substance 1 medium orange -- peeled, chopped (mandarin oranges are great) 3/4 cup vegan soymilk (never tried rice milk but it might work) 2 cup flax seeds mixture (directions at bottom) 2/3 cup wheat flour 2 cups frozen corn -- thawed 2 tablespoons vegan sugar substance 1/2 cup yellow cornmeal 1/8 teaspoon ground red pepper 1 teaspoon baking powder 3/4 teaspoon salt In medium bowl combine salsa: black beans, sliced green onions, the orange, 2 teaspoons vegan sugar, 1/2 teaspoon grated lime peel, 1/4 teaspoon salt, 1/8 teaspoon hot pepper sauce. Let it stand for awhile to soak up the flavoring. Next, combine soy milk, and flax seed mixture (mixture directions follow), mix together and beat. Add wheat flour, cornmeal, 2 tablespoons vegan sugar, baking powder, salt and ground red pepper to the soymilk-flax seed mixture. Stir until dry ingredients are moistened and large lumps disappear. Then stir in corn. Last, heat nonstick griddle or large skillet to medium-high heat. Lightly grease heated griddle. For each corn cake, pour about 1/4 cup batter onto hot griddle spreading to about a 4 inch diameter. Cook 2 to 3 minutes, turning over when edges look cooked and bubbles begin to break on surface. Continute to cook for about 2 minutes or until golden brown. Repeat with around 12 cakes. Serve with the salsa. Flax seeds mixture: In blender mix: 1/2 or 2 cups (depending on how you like it) of flax seeds, blend. Add water (amount depending on how you like your patties). Blend again until the mixture looks thick. The corn patties can also be used as fake hamburger patties. Serves: 10-12 patties Source: " Ross Lopatkovich for vegweb.com " S(Formatted by Chupa Babi): " . " Yield: " 10 patties " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1553 Calories; 8g Fat (4.5% calories from fat); 71g Protein; 321g Carbohydrate; 57g Dietary Fiber; 0mg Cholesterol; 2417mg Sodium. Exchanges: 20 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cuban Black Bean Dip with Habanero Peppers - Vegan Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Black Beans Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can cooked balck beans -- (16 oz) 1/3 C chopped tomato 1/3 C chopped red or green bell pepper 1/4 C minced red onion 1 clove Elephant Garlic -- peeled and chopped 2 Tblsp. minced fresh cilantro 1 or two habanero peppers -- seeded and fnely chopped In blender or food processor,place all ingredients. Cover and process until smooth. Garnish as desired. Serve with tortilla chips,jicama sticks, or other fresh vegies. Makes 2 1/2 Cups. Source: " Peggy L. Makolondra for PepperFool.com " S(Formatted by Chupa Babi): " . " Yield: " 2 1/2 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 535 Calories; 2g Fat (3.0% calories from fat); 23g Protein; 119g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 66mg Sodium. Exchanges: 23 1/2 Vegetable. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Cumin Chipotle Black Bean Burritos - Veggie Recipe By :Steven Raichlen's " High Flavor Low-Fat Vegetarian Cooking " Serving Size : 0 Preparation Time :0:00 Categories : Black Beans Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Chipotle Peppers 2 T. White Wine or Bean cooking liquid -- (2 to 3) 1 1/2 T. Olive Oil 4 t. Red Wine Vinegar 1 Large Onion -- finely chopped 1 T. Tomato Paste 3 Cloves Garlic -- minced Salt and Pepper 1 t. Ground Cumin 3 1/2 Cups cooked Black Beans 1 t. Dried Oregano For Serving 4 Flour Tortillas -- (4 to 10) Salsa of choice 2 T. Sour Cream Heat oil, add onion, garlic, chipotle, cumin and oregano. Cook 4-5 minutes. Stir in wine, vinegar, tomato paste, salt, pepper and beans. Cook 5- 10 minutes. Mash 1/2 bean mixture with potato masher. Add back to remaining beans. Spread 1/3 " bean mixture on tortilla. Roll up tortilla, and cut 1 " slices. Serve with salsa and sour cream. S(Formatted by Chupa Babi): " . " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 5950 Calories; 447g Fat (65.3% calories from fat); 103g Protein; 431g Carbohydrate; 73g Dietary Fiber; 204mg Cholesterol; 2694mg Sodium. Exchanges: 20 1/2 Grain (Starch); 3 1/2 Lean Meat; 9 Vegetable; 1 1/2 Non-Fat Milk; 88 1/2 Fat; 4 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Debi's Black Bean Quesadillas - Vegan Recipe By : Serving Size : 4 Preparation Time :0:10 Categories : Black Beans Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ingredients (use vegan versions): 4 flour tortillas ( 4 people) 2 cups cooked black beans -- drained thoroughly 1/2 cup salsa ( any kind) 1/2 cup Vegan Rella (cheese substitute) 4 Tablespoons non-dairy non-hydrogenated vegan margarine 1 can diced tomato Spread one side of each tortilla with non-dairy margarine. Place on micro-wave safe plate and microwave for 15 seconds. Top with tomato, about 1/4 cup of nondairy cheese, 1/4 cup of black beans, 1/4 cup of softened Vegan Rella (or other soy cheese, and 3 Tablespoons of salsa. Roll each stuffed tortilla and secure with toothpick. Place in lightly greased baking pan. (Pam (spray) is best for this) Place in pre-heated oven at 350 for about 20 minutes. Watch them carefully. When brown, remove and enjoy. OR: microwave each on microwave safe utensil for about 3 minutes or until vegan cheese is melted. You can also add chopped cilantro to them if desired. Serves: 4 Source: " Debi for VegWeb.com " S(Formatted by Chupa Babi): " . " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 123 Calories; 1g Fat (4.3% calories from fat); 8g Protein; 22g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Deb's Black Bean and Lentil Mix - Vegan Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Black Beans Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ingredients (use vegan versions): 2 cups dry black beans 1 cup lentils 1 chopped onion olive oil 2 minced garlic 3 cups vegetable broth 4 cups water 1 bay leaf 1 1/2 teaspoon cumin 1 teaspoon chili powder salt to taste Soak black beans overnight. Saute onion with a little olive oil in a large pot. Add garlic, beans, lentils, vegetable broth, water, and bay leaf and simmer two hours. Then add cumin, chili powder and salt. Simmer another 30 minutes. These beans have numerous uses. Some of my favorties include: 1. Thin with water and/or vegetable broth and use as a soup base. Add whatever vegetables you like (chopped celery, onion, carrot, etc.) 2. Make a wrap - place in a large sprouted wheat tortilla and add tomato, soaked sunflower seeds, jiccama, cliantro, salsa, soy cheese. (MY VERY FAVORITE!!) 3. Make a tostada - place beans on a open face tortilla, add green onion, soy cheese, tomato, cilantro, lettuce, and salsa. Preparation time: 3 hours including cooking time but not soaking time Source: " Deb Gamble for vegweb.com " S(Formatted by Chupa Babi): " . " Start to Finish Time: " 3:00 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1206 Calories; 15g Fat (10.6% calories from fat); 74g Protein; 203g Carbohydrate; 71g Dietary Fiber; 7mg Cholesterol; 4960mg Sodium. Exchanges: 12 1/2 Grain (Starch); 4 1/2 Lean Meat; 2 Vegetable; 3 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fettucine with Black Bean and Garlic Sauce Recipe By :Teresa Johnson for Epicurean Online Serving Size : 0 Preparation Time :0:00 Categories : Black Beans Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Cloves garlic -- chopped 3 tb Chopped onion 4 tb Chopped carrot 1 1/2 ts Olive oil 3/4 c Low-sodium V-8 juice 1 1/4 c Cooked black beans 2 Green onions -- chopped 1 lb Fettuccine -- cooked 1 tb Minced cilantro 1/4 c Diced tomatoes -- fresh -or canned and drained 1. Saute garlic, onions, and carrot in oil in saucepan until soft. Add 2 Tb. V-8 juice. 2. In food processor or blender, puree garlic mixture with half of beans. 3. In bowl, combine remaining beans and bean puree. Add remaining V-8 juice and green onions. 4. Return to saucepan and cook, stirring, over medium-low heat until heated through, about 2 to 3 minutes. 5. Serve over pasta. Garnish with cilantro and tomatoes. Note: Can be frozen. Source: " SOAR " S(Formatted by Chupa Babi): " . " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 666 Calories; 9g Fat (11.9% calories from fat); 29g Protein; 125g Carbohydrate; 35g Dietary Fiber; 0mg Cholesterol; 128mg Sodium. Exchanges: 3 1/2 Grain (Starch); 1 1/2 Lean Meat; 14 Vegetable; 1 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Julia's Black Bean and Corn Relish - Vegan Recipe By : Serving Size : 8 Preparation Time :0:30 Categories : Black Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ingredients (use vegan versions): 2 cups cooked black beans 1 cup frozen corn 1 1/2 pound tomatoes 2 cloves chopped garlic 1/2 chopped red onion 1/2 cup chopped parsley 1 chopped bell pepper juice of 1 lemon 2 tablespoon vegan sugar 1/4 cup vegetable oil Seed and chop the tomatoes. Place into a large bowl. Add the chopped garlic, onion, parsley, pepper, lemon juice, vegetable oil, and sweetener to the tomatoes. Mix well and set aside. Cook the black beans until done but not mushy. Drain well and add the frozen corn kernels. Cool to room temperature and combine with the tomato mixture. Allow to " marinate " for several hours. (Optional seasonings: chili powder or substitute cilantro in place of parsley.) Serving suggestions: as a dip for baked chips, rolled into a flour tortilla, as a topping over shredded lettuce or as a side dish. Serves: 8 Source: " Julia Rich for VegWeb.com " S(Formatted by Chupa Babi): " . " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 154 Calories; 7g Fat (41.5% calories from fat); 5g Protein; 19g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 10mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.