|Awesome big salad w/ black beans & corn, radishes, much more!|
The red beans: Put a few tablespoons of water in a skillet along with about 1/2 (can be less) diced onion, and 1 celery stalk diced, including any leafy parts. Turn up to med-hi heat and cook, stirring as the water evaporates to prevent sticking. Add about 1/2 cup (or more if desired) of the Trader Joe's soy chorizo. It is about the amount squeezed out from a few inches of the casing. Any ground meat or sausage substitute will work. There seems to be many good ones these days. (The ground chorizo texture and flavor work really well added to chili or tofu.)
Let that heat for a minute, than add a can of rinsed red beans, and some diced red pepper, a half or more of a corn tortilla cut into little pieces, and about 1/2 cup of fire-roasted salsa, or your favorite flavor. Add a splash or so of more water to create a little juice, a few cherry tomatoes cut up (or 1 Roma, all optional), and some diced green pepper, put a lid on it and simmer for 5 minutes or so. That's it! I didn't need to add any seasonings because of the great flavor from the soy chorizo and the fire-roasted salsa I had (Sprout's brand.)
I add the green pepper at the end so it retains it's vibrant green color and flavor. I am not a fan of the taste of over-cooked green peppers!
Today's salad: Finely chopped mustard greens and green leaf lettuce with radishes and their greens, cherry tomatoes, red pepper, and dried cranberries. All the greens are from the farmers markets. Blue Sky Farms greens are pretty amazing! Try with a slightly sweeter dressing like a honey-mustard, or sesame-soy vinaigrette to balance the peppery mustard greens, and tart cranberries.
Sometimes I throw left-over steamed veggies into our salads. We had lacinto kale, sliced bok choi, and onions sliced into half-moons steamed that we tossed with the other raw greens for a part raw, part cooked salad.
We reheated leftover brown rice cooked with amaranth to eat with the red beans. Yum!
|Quinoa w/ beans & roasted cauliflower|
|Add a salad ~ Lunch 2 go!|
Start like above by putting a little water in a pan along with 1/2 a diced onion, 1 celery stalk diced, and 1 carrot diced. Turn heat to med-hi, and let cook a few minutes, stirring as the water evaporates. When soft, add about 1/2 diced red bell pepper, and flavor with 1 tsp. ground cumin and about 1/2 tsp. garlic powder, and a 1/2 - 1 tsp. wheat-free or low-sodium tamari, and the juice of 1/2 of a lime, more if not very juicy. Add a cup of frozen corn, and 1/2 cup of your favorite salsa (red or green). Turn heat to med-low and let simmer, covered until heated through. Garnish with scallions or cilantro, or another squeeze of lime juice if desired.
Put the beans in a tortilla with rice or potatoes for a burrito, or like a tostada. You can add avocado or sprouts, or fresh diced tomatoes if desired, or serve on thin sliced romaine lettuce.
Salad ideas: Fresh romaine lettuce is crisp and juicy, and great with the black beans. Add fresh red pepper, shredded carrot, radishes, or any extra veggies prepped for the beans. Toss in some raw sunflower seeds, or roasted pumpkin seeds, and a fat-free French dressing, or creamy (non-dairy) Italian. Walden Farms is a good choice. Or Annie's Green Goddess with tahini.
That's what is for lunch. Enjoy!