Stuffed Bell Pepper Poppers with Homemade Black Beans

black beans

The Best Homemade Black Beans

Makes 8-10 cups

INGREDIENTS

4 cups black beans

10 cups water

1/2 cup chopped yellow onion

2-3 tbsps minced garlic

2 tbsps chili powder

1 1/2 tbsps cumin

3 tbsps lime or lemon juice

1 tbsp vegetable broth *substitute with water or oil

METHOD

  1. Prepare the beans by rinsing them off and sorting out any rocks etc that don’t normally get sorted out before packaging. Pour the beans into a large bowl and completely submerged them in water to soak overnight. Soaking the beans will help them cook faster and make them easier to digest.

  2. The next day, drain the beans. Bring beans and 10 cups of water to a boil then turn down to simmer for 30-45 minutes until soft but not completely cooked.

  3. While the beans simmer, heat a nonstick pan to medium high and add the vegetable broth, chopped onion, and minced garlic. Saute for 1-2 minutes then add chili powder and cumin and saute some more until spices are fragrant.

  4. Add the onion and garlic mixture to the beans and stir. Season with salt and simmer on low for another 45-60 minutes until thickens. Stir in lemon or lime juice and adjust salt to taste.

  5. Remove from heat. Serve with bell peppers, make tacos, enchiladas, burritos, salads, etc! :) Leftovers will keep in the fridge for 3-5 days. You can also freeze them to keep for 2 months.

peppers

Stuffed Bell Pepper Poppers with Homemade Black Beans

Makes 4-6 servings

INGREDIENTS

6 bell peppers

4 cups homemade black beans

2 cups cooked brown rice

1 cup medium salsa

1/2 cup corn kernels

METHOD

  1. preheat the oven to 375 degrees.

  2. Wash the peppers then slice in half. Remove the seeds and stem, scooping out the inside ribs.

  3. In a 13x9 glass pan add about 1/2-1 cup of water to the bottom then set the peppers inside.

  4. In a medium bowl, combine cooked brown rice, black beans, corn and salsa. Mix everything together and scoop into the middle of the peppers. Top with some extra salsa.

  5. Cover with tin foil and bake for 35 minutes. Remove foil and bake for another 25 minutes.

  6. Serve with fresh cilantro and unsweetened coconut yogurt (optional).

BBQ Lentil Sloppy Joes on Ciabatta Bread

BBQ Lentil Sloppy Joes on Ciabatta Bread

Makes 3-4 Servings

Ingredients

2 cups cooked green lentils

1/2 cup bbq sauce

1/3 cup ketchup

1/4 cup chopped onion

1/4 cup chopped carrot

1 loaf ciabatta bread

Method

  1. Heat a medium skillet and spray with non stick oil. Add the chopped onion, carrots and 1/4 cup of bbq sauce to the pan. Sauté on medium for 4-5 minutes.

  2. Add the lentils, ketchup and the rest of the bbq sauce to the pan. Sauté for 3-5 more minutes.

  3. Slice the ciabatta bread into thick pieces lengthwise. Optional toast the bread in the oven by bringing it to a high broil.

  4. Smear vegan butter over the top of the bread. Set the slices on the oven rack and broil for 3-4 minutes until the edges are crispy and golden.

  5. Scoop the lentils on top of the bread and serve with sauerkraut, shredded cabbage or lettuce.

Avocado Pesto Pasta

Avocado Pesto Pasta

Makes 4-6 Servings

INGREDIENTS

1 BOX NOODLES

Steamed Broccoli

Pesto

1 MEDIUM avocado

½ CUP hemp seeds

½ CUP fresh basil leaves

1 tbsp nutritional yeast

2 TSPs lemon juice

1 TSP GARLIC SALT

fresh water

METHOD

  1. Blend all the pesto ingredients in a food processor. Adjust to taste.

  2. COOK THE NOODLES ACCORDING TO PACKAGE. Drain and transfer back to the pot.

  3. Turn the heat to low and stir in pesto and steamed broccoli. Adjust seasonings with garlic salt, nutritional yeast, and pepper.

  4. Stir for 3-5 minutes until warm. Serve immediately.

  5. Leftover pesto can be saved in the fridge for about 2 days (the avocado will begin to brown).

Vegan Mac & Cheese

cheese
Mac and cheese

Vegan MAC & CHEESE

Serves 3-4 bowls

INGREDIENTS

1 MEDIUM SWEET POTATO

1 BOX MACARONI NOODLES

1 CUP UNSWEETENED PLANT MILK

½ CUP RAW CASHEWS

½ CUP NUTRITIONAL YEAST

1 TSP ONION POWDER

1 TSP GARLIC SALT

½ TSP TURMERIC 

METHOD

  1. BOIL THE SWEET POTATO UNTIL TENDER. TEST IT BY POKING IT WITH A FORK, ABOUT 7-10 MINUTES.

  2. ADD EVERYTHING TO A BLENDER AND BLEND UNTIL SMOOTH AND CREAMY.

  3. COOK THE MACARONI NOODLES ACCORDING TO THE PACKAGE.

  4. DRAIN AND RETURN TO THE POT. POUR THE CHEESE OVER THE TOP AND WHISK ON LOW TO HEAT THE SAUCE.

Pasta with Tahini Sauce and Roasted Lemon Garlic Broccoli

broccoli pasta
broccoli

This one is easy peasy lemon squeezy ;) Another one of my favorites to whip up when I’m feeling lazy. Tahini is a creamy sesame seed paste with a rich nutty flavor. And this sauce has a hint of lemon. If you like lemon and garlic you will love this recipe. I used rotini noodles from Banza. Banza makes noodles made from chickpea flour giving them a lot more protein than regular noodles and they cook super fast! But any noodle will do just fine with this recipe. I prefer to boil the broccoli first with a squeeze of lemon over a pot of water and then roast with garlic for an extra 10 minutes or so. This makes it tender, flavorful, and roasted garlic is just the best you know? Hope you enjoy this recipe and if you happen to make it and take a pic, share it with me on Instagram @thekindcoconut I love to see your creations!

CHEESY LEMON GARLIC PASTA WITH BROCCOLI

INGREDIENTS

5 CUPS COOKED ROTINI NOODLES

2 CUPS ROASTED OR STEAMED BROCCOLI

SAUCE

1 CUP TAHINI

1/4 CUP FRESH LEMON JUICE

1/4 CUP NUTRITIONAL YEAST

1 TSP GARLIC SALT

2/3 CUP FRESH WATER

METHOD

  1. WASH AND CHOP THE BROCCOLI. TURN THE OVEN TO 400 DEGREES. LINE THE BROCCOLI ON A BAKING SHEET AND SPRINKLE WITH MINCED GARLIC, LEMON JUICE, SALT AND PEPPER. DRIZZLE WITH WATER AND BAKE FOR 25-30 MINUTES UNTIL TENDER.

  2. IN SAUCEPAN, WHISK THE SAUCE INGREDIENTS TOGETHER ON LOW UNTIL EVENLY COMBINED AND THE TAHINI THINS OUT.

  3. MEANWHILE COOK THE NOODLES ACCORDING TO THE PACKAGE.

  4. POUR THE SAUCE OVER THE COOKED PASTA.

  5. STIR IN THE BROCCOLI AND REMOVE FROM HEAT.

  6. ADJUST SEASONING TO TASTE.

Creamy Cashew Alfredo Pasta

pasta
pasta

This is the creamiest and healthiest Alfredo sauce you will ever have. It tastes just like the real thing too. Made with no dairy or cream even. This is my staple recipe for white sauce and a family favorite. For nut allergies you can try swapping with roasted cauliflower. I used cashew milk as the milk alternative but any unsweetened non-dairy milk will do. Enjoy!

CREAMY AFLREDO SAUCE

INGREDIENTS

1/2 CUP CASHEWS

1/2 CUP NON-DAIRY MILK

2 TBSPS NUTRITIONAL YEAST

1 TSP GARLIC POWDER

1 TSP ONION POWDER

1 TSP LEMON JUICE

1 TSP DRIED PARSLEY

SALT & PEPPER *TO TASTE

METHOD

  1. IN A SAUCEPAN, COVER THE CASHEWS WITH WATER AND BOIL FOR 10 MINUTES.

  2. MEANWHILE COOK THE NOODLES ACCORDING TO THE PACKAGE.

  3. STRAIN THE WATER AND ADD THE CASHEWS, NON-DAIRY MILK AND SEASONINGS TO A BLENDER OR FOOD PROCESSOR. BLEND UNTIL CREAMY, ADDING MORE LIQUID FOR A THINNER SAUCE. SEASON TO TASTE WITH SALT AND PEPPER.

  4. POUR OVER COOKED FETTUCCINE NOODLES AND STIR TO COAT THE PASTA EVENLY. SEASON WITH SALT, PEPPER, AND PARSLEY.

Split Pea Kitchari with Brown Rice

food
Kitchari

I’ve recently been studying Ayurvedic recipes and their healing effects for bloating, discomfort, and skin issues. Kitchari is a dish used in Ayurveda practices to detox and cleanse while giving the system a break from metabolising difficult foods. It’s flavor is very similar to Indian curry. Kitchari is a healing dish. It helps with bloating, IBS, food intolerances and other digestive issues that may cause discomfort and skin inflammation. It’s known to balance all the doshas- the term used in Ayurveda meaning energy. When you are balanced, you are thriving. And who doesn’t want to thrive?! So if you feel a little uneasy, bloated, groggy or off your game- try making a big pot of Kitchari to soothe those symptoms. Learn more about Ayurveda here.

SPLIT PEA KITCHARI WITH BROWN RICE

INGREDIENTS

2 CUPS YELLOW SPLIT PEAS

4 CUPS VEGETABLE BROTH

2 CUPS WATER

1/2 CUP CHOPPED CARROTS

1/4 CUP CHOPPED YELLOW ONION

1 TBSP MINCED GARLIC

1 TBSP MINCED GINGER

1 TBSP SESAME OIL *SUBSTITUTE WITH COCONUT OR OLIVE OIL

1 TSP CUMIN

1 TSP TURMERIC

1 TSP CURRY POWDER

1 TSP GARLIC SALT

1/4 TSP PEPPER

1/4 TSP CINNAMON

COOKED BROWN RICE & PITA BREAD FOR SERVING

METHOD

  1. DRAIN HEAT A LARGE SKILLET TO MEDIUM AND ADD THE OIL. ONCE THE PAN IS HOT, SAUTE THE ONIONS, GINGER AND GARLIC FOR 3-4 MINUTES UNTIL THE ONIONS ARE CLEAR.

  2. ADD THE TURMERIC, CUMIN, CINNAMON, AND CURRY POWDER TO THE PAN AND SAUTE FOR ONE MORE MINUTE UNTIL IT BECOMES FRAGRANT. TURN THE HEAT TO HIGH AND POUR THE VEGETABLE BROTH AND SPLIT PEAS INTO THE PAN. BRING TO A BOIL.

  3. ONCE BOILING, TURN DOWN TO SIMMER. COVER AND SIMMER FOR 20 MINUTES. CHECK FREQUENTLY, ADDING SMALL AMOUNTS OF WATER UNTIL THE SPLIT PEAS ARE SOFT AND THE LIQUID IS ABSORBED.

  4. STIR IN GARLIC SALT AND PEPPER AND ADJUST TO TASTE. REMOVE FROM HEAT AND SERVE WITH RICE, PITA BREAD OR TOAST. TOP WITH LIME JUICE AND CILANTRO.