Tabouleh is a delicious salad that comes from the Middle East. It is typically made with couscous or bulgar wheat, but I like to make it with quinoa. Not only is quinoa higher in protein and fiber, but it’s a good substitute for those with gluten sensitivities. This version uses South American ingredients: corn, avocado…
(If you’re new to cooking with dry beans, read up on everything you need to know about dry beans here.) This vegetarian succotash stir-fry is delicious, easy to make, and packed full of nutrients. It’s cheaper to use dry lima beans but you can use canned or frozen lima beans. Traditional succotash starts with lima…
(If you’re new to cooking with dry beans, read up on everything you need to know about dry beans here.) Locro is a hearty squash stew typically made with dried hominy. It originates from the indigenous cultures in the Andes, and is now adopted as the national dish of most countries in the Andes. It…
(If you’re new to cooking with dry beans, read up on everything you need to know about dry beans here.) Serve this yummy curry dish with a flatbread like Naan or Chapati and you have a complete meal. Ingredients: 2 C black eyed peas 2 Tbsp ghee 1 tsp cumin seeds 1 tsp mustard seeds…
Beans, beans, the magical fruit… School yard rhyme aside, you really should be eating beans at every meal. Beans are super high in fiber, protein and lots of vitamins. And they are tasty, inexpensive and filling, making them the ideal food for those trying to keep their food budget under control. They really are a…
(If you’re new to cooking with dry beans, read up on everything you need to know about dry beans here.) This colorful soup is spicy with a bright, lemony taste. The recipe calls for ground turkey, but you can use leftover turkey if you like. Serve with a crusty baguette or bread sticks for a…