Beans, beans, the magical protein...

Beans, beans, the magical fruit. The more you eat 'em, the more you toot!  Heck yes!  That is so true!  Well, that's unless you sprout your beans.

Unfortunately, I haven't gotten this menu planning thing down, so thrice this week, I had to open my emergency cans of beans, instead of using sprouted beans.  Not to worry, all you downwind from us.  Today, I cooked 2 bags of sprouted beans, so we should be good going forward.  correction: The chickpeas burnt because all the water burned off.  Poop!

Here's 3 recipes we tried this week. 

Black Bean, Sweet Potato, Quinoa Chili  adapted from With Style & Grace

This is not the first quinoa and black bean chili we've tried, but this was the best!  Next time, I'll add some additional veggies, like carrots, celery, zucchini, and the like.  Here's what I threw in the pot.

Ingredients:

2 small onions, diced and saute'd in a little water

2 cans of black beans

2 cans of diced tomatoes

4 cloves of chopped garlic

1 tsp garlic powder

1 tsp onion powder

2 large sweet potatoes, in bite size chunks

8 cups of water

1 cup of quinoa, soaked for 4-5 hours and rinsed

2 Tbsp ground coriander

2 Tbsp chili powder

2 tsp cumin

Bring all of this to a boil, reduce to medium low heat and cook for about 30 minutes, until the sweet potato is done.  Serve with fresh cilantro and a bottle of hot sauce, if you'd like.

This is going to be our new go-to chili!

Spinach-Coconut Chickpea Fritters   adapted from the family kitchen

These are a quick and easy meal, served with leftover soup.  The men of the house enjoyed them immensely, though us girls liked them just fine.  It could be the nutritional yeast that confused my palette.  Next time, I think I'll reduce or omit it, and add some additional spices.

Ingredients:

1 can Great Northern Beans, drained, rinsed and mashed with a fork

1 can Chickpeas, drained, rinsed and slightly mashed with a fork

1 bag of Olivia's Organic Spinach, (just because I don't know amount), wilted/cut (about 1 1/2 cups)

3/4 cup nutritional yeast

1/4 cup seasoned whole wheat bread crumbs + extra to coat

1 tsp maple syrup

2 Tbsp coconut milk, the white part on the top of the can when you open it

1/4 tsp pink sea salt, or whatever salt you have

pepper, to taste

1 tsp garlic powder

Combine all the ingredients, form into patties (I got 13), press into additional bread crumbs. Put on a baking sheet lined with parchment paper and bake at 375 for about 15 minutes, flipping 1/2 way through.

Super Mac-n-Cheese

Now, this is not vegan, but this was a quick and easy lunch with protein and veggies for my favorite little girls.  This is what happens when you decide to cook lunch instead of choosing sandwiches, and need a quick fix.  All 3 of my girls loved it!

Ingredients:

1 box Annie's Organic White Cheddar and Shells 

handful of baby carrots, chopped

handful of frozen broccoli, chopped

3/4 cup your favorite sprouted bean (I'd go with a soft one, not a chickpea)

sprinkle of garlic powder

salt and pepper, to taste

splash of your choice of milk (almond, soy, cow)

Boil the pasta, veggies and beans.  When cooked, add other ingredients, stir and let your kids enjoy! 

Side note:  The photos are from the web since I didn't take pics.  Just wanted to call that out!