Category Archives: Legumes

🥬 Vegan/vegetarian tacos. 1/27/20

It was Taco Monday at our house! Lots of toppings—-onions, pepitas, salsa, cilantro, crema, lime, guacamole spread, and a cabbage-y mix—-make our pinto bean tacos tasty and interesting. (Note: for a vegan version omit crema.) The rice was enhanced with … Continue reading

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🥬 Veg fried rice/mujadara crossover. 1/24/20

Tonight’s dinner was supposed to be vegetarian fried rice with tofu. But the grocery store we went to was out of extra-firm tofu! So I had to figure out a different protein. I considered beans but decided on quick cooking … Continue reading

Posted in American, Chinese, Easy, Eggs, Indian, Legumes, rice, Vegan, Vegetables, Vegetarian, WW points | Tagged , | 2 Comments

🥬 Chana dal (Instant Pot). 1/17/20

I forgot to post this meal before I left for my long weekend trip. I will be back on Wednesday with new posts. Chana dal is a stew of dried split chickpeas, tomatoes, stock, and flavorings. I made this for … Continue reading

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🐖 OMG! Soup again! Pasta fagioli. 1/14/20

Tonight’s soup is pasta fagioli. I must admit that the whole make soups so that John has leftovers to eat while I am away is not going too well. We are supposed to be eating no more than half the … Continue reading

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🥬 Vegetarian/vegan tacos. 1/10/20

Most people love tacos! They are so versatile. You can stuff them with beef, chicken, fish, shrimp, or,  like tonight’s dinner, with beans and condiments. The filling I made is pinto beans thickened with fat free refried beans and spiced … Continue reading

Posted in American, Easy, Kitchen tips, Legumes, Mexican, Vegan, Vegetables, Vegetarian, WW points | Tagged | 1 Comment

🐓 Chicken vegetable soup. 1/6/20

Today I am a magician in the kitchen. I made chicken soup with no work at all.  I took the remnants of the chickpea stew we has last Thursday and added a half container of chicken stock. Then I dumped … Continue reading

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🥬 New recipe! Vegan lentils with roasted root vegetables. 1/5/20

This is my take on a recipe by Melissa Clark of NY Times Cooking. I wanted more vegetables and to make it a little less fussy. It turned out really tasty even with my shortcuts like pre-chopped butternut squash, bottled … Continue reading

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