Recipes

Vegetarian Taco Salad with Red Kidney Beans and Sweet Potatoes

Here is a lovely take on a Mexican favourite, slightly deconstructed. Lovely sauteed red kidney beans meet amazing roasted sweet potato, bathed in aromatic spices of cumin, turmeric, paprika and so much more. The mixture lays on a freshly dressed romaine with evo oil and lime juice and comes together with the addition of fresh ripe cherry tomatoes and Kalamata together with a bit of spice from tomato salsa, and sriracha mayo. You cannot have a taco of any kind without some shredded cheese and we put an Italian spin using slightly aged Asiago. Absolutely refreshing, healthy, and so delicious. So worth a try! Make it for taco Tuesday!

Orange Mango Smoothie

This refreshing vegan smoothie is perfect for warmer weather. It is creamy without having to add any dairy products, thanks to the addition of white kidney beans. The beans add fibre and protein to help keep you feeling full as well as vitamins and minerals like potassium, iron, and magnesium that contribute to good overall health. This smoothie is also high in Vitamin C from the orange juice and mango.

Black Bean Quinoa Open Faced Burger

Here is a great vegetarian/vegan burger version that packs flavor and texture all in one patty, from the crispy surface to that rich velvety interior. Nice zesty notes from the roasted red peppers, and loads of freshness coming from the lettuce and mango black bean salsa. Looking for a lighter, healthy alternative? This is your best bet! Absolutely scrumptious!

Mediterranean Pasta and White Bean Salad

Warmer weather means it’s time to start thinking about picnics, potlucks, and pasta salads! This recipe is loaded with tender pasta, fresh kale, creamy white beans, sun dried tomatoes, briny olives, and heaps of Parmesan and feta cheese. Tossed in a bright and garlicky basil dressing, the pasta salad tastes best after it rests in the fridge for an hour before serving, and given the sturdiness of the greens, it’s perfect for make-ahead meal planning too. Not only does the pasta salad taste delicious, it’s nutrient-dense thanks to the fibre and protein rich white beans and the superfood that is kale.

Rajma Dal

Most people think that Indian food uses mainly chickpeas and a ton of lentil varieties, but this Northern Indian dal uses red kidney beans simmered with tomato, onion and spices. Its quite hot, due to the Kashmiri red chili powder and tastes even better the next day. This is my quick, weeknight version using canned red kidney beans with a couple of shortcuts in method but no shortcuts in flavour.

Sheet Pan Black Bean and Veggie Quesadillas

The whole family will love these easy black bean quesadillas with bell peppers, onions, corn and garlic for a simple, vegetarian dinner where beans are the star. Bake in a sheet pan in the oven for easy, hands-free cooking.

Stovetop Baked Beans and Eggs

Inspired by an English breakfast, try making you own quick stovetop baked beans and eggs! With white kidney beans, bacon, tomato sauce, spinach and eggs this easy one-pan meal is filling enough for a quick weeknight dinner, or a weekend brunch.

Garlicky White Bean and Spinach Melts

This recipe is a delicious combination of creamy white beans sauteed spinach, garlic, onions and chili flakes piled onto your favourite toast and topped with provolone cheese. This recipe comes together in about 20 minutes and is hearty and comforting.