breakfast burrito

Breakfast burrito from Golden West Cafe in Baltimore.

Szechuan broad beans

Melt in your mouth broad beans (aka lima beans?) in scallion sauce from Grand Sichuan in New York.

Chakalaka, Umngqushu Stambu, Uputhu & Pop

Fabulous side dishes at Madiba, a South African restaurant in Brooklyn, clockwise from top:
- Uputhu & Pop: boiled, ground cornmeal with tomato onion gravy
- Umngqushu Stambu: crushed corn and speckled bean stew
- Chakalaka: spicy mix of baked beans, carrots, tomato, peppers and onion
The chakalaka at least is very easy to make at home... I'll have to try the others soon.

Vegan diablos

Vegan diablos: handmade corn tostadas topped with "scrambled tofu," seitan chorizo, beans, rice, and chipotle sauce. From the Handlebar in Chicago. My only peeve: cubed tofu does not = scrambled tofu, no?

tofu and carrot flautas

A tofu and carrot mix stuffed inside corn tortillas, fried crisp, and topped with soy sour cream. With guacamole, pico de gallo, salsa verde, mixed greens and refried black beans on the side. From Karyn's Cooked in Chicago.

vietnamese three color bean drink

Coconut milk, sweet red beans, and sweet yellow mung beans, from White Lotus in Toronto. Delicious!

Andean potatoes, quinoa, beans, mote

Roasted potatoes (some of the dozen varieties that grow in the Andes), quinoa, beans, and mote (a type of corn). All from La Chacana, a restaurant in Tilcara, Jujuy province, Argentina.

nachos deluxe

Homemade tortillas served with black beans, mock beef, guacamole, vegan sour cream and fresh salsa, from The V-Spot Cafe in Brooklyn.

English Breakfast

English Breakfast at Get Real in Toronto!

I can't get enough brunch!

Tofu scramble (tofu, spices, mushrooms, onions, garlic, bell peppers, roasted poblano peppers), spicy pinto beans with cumin, homemade corn muffins with Earth Balance margarine. And the requisite juice and coffee, of course.

lemon pepper tofu & white bean spread sandwich

with shredded carrots, red onion, and sprouts, on homemade bread
a typical lunch around these parts...

breakfast tacos

for lunch!
a roadside treat on a recent trip to Austin, Texas.


fried potatoes, beans, peppers, and onions


the fried avocado special on the right!

jerk beans & roasted plantains

A Caribbean meal: beans and spinach flavored with homemade jerk seasoning, topped with roasted sweet plantains.

Mexican!

Saffron brown rice, pinto beans with chipotle, cumin, chili powder and coriander. Pico de gallo (tomato, onion, lime juice, cilantro), cucumbers, carrots, and avocado. All topped with extra lime and cilantro.

potato and bean tostadas & enchiladas

adapted from this recipe, minus the queso, plus a couple jalapeno peppers

sweet potato chili

From The Vegetarian Family Cookbook by Nava Atlas

mini tamales

mini Soyrizo and black bean tamales with homemade enchilada sauce

Spicy Mexican Bean Burger !!!

Spicy Mexican Bean Burger yield: 8 - 10 burgers

16 ounce can of red kidney beans, drained and mashed

1/2 cup small onion, coarsley chopped

1/2 green pepper, coarsley chopped

1 carrot, steamed and mashed

1/8 cup picante sauce or salsa (spicy or mild to your taste)

1 cup bread crumbs

1/2 cup flour

1 tsp. black pepper (or to taste)

dash of chili powder

Mix all ingredients together. Add more flour to create a firmer mixture, or more salsa if mixture is too stiff. Form into balls and smash into patties. Bake at 450 degrees for 15 - 20 minutes, until firm, brown and done. Serve on a whole wheat bun with lettuce, tomato and salsa.

We made these veggie burgers and they were so delicious! for a side dish, we had roasted potatos.


posted by brooke.

Tuscan White Bean Soup

1. Cook 2 cups cannellini beans w/ 4 bay leaves and 2 tsp. rosemary in 10 cups water until the beans are tender. In the last 15 min. of cooking (no idea how to determine that) add 2 tsp. salt.
2. Heat olive oil in soup pot, add 1 diced yellow onion, 1 tsp. salt and chile flakes. saute till onions are golden, then add garlic and 2tsp. rosemary. Cook for several minutes, add the cooked beans, and their cooking liquid. Simmer, add 4 diced Roma tomatoes and simmer gently for 20 min.
3. Remove stems from kale, tear up leaves, rinse in cold water. Add leaves to the soup and cook until wilted. Season soup w/ balsamic vinegar, pepper and salt.

From Rebar Modern Food Cookbook.

sweet potato and black bean enchilada cassserole

sweet potatoes, black beans, spices, corn tortillas and green sauce ...sooo good!