Cilantro Lime Right Rice & Black Beans

• 1 - 7 oz. package cilantro lime Right Rice
• 1 1/3 cups organic reduced sodium vegetable broth
• 1 tbsp. olive oil
• 2 organic bell peppers, seeded & chopped
• 1 organic jalapeno pepper, seeded & minced
• 1 organic red onion, chopped
• 1 tbsp. chopped garlic
• 1 - 15 oz. can organic black beans, rinsed & drained
• 1 tsp. cumin
• 1 tsp. coriander
• 1/2 tsp. salt
• 1/4 tsp. cayenne pepper
• freshly ground black pepper

First, prepare the Right Rice.  Bring 1 1/3 cups vegetable broth to a boil in a medium saucepan.  Add the Right Rice, give it a stir, cover the pan and remove it from the heat.  Let stand covered. off the heat, for 12 minutes.  Fluff it with a fork, recover the pan and allow it to sit for 2 more minutes.

Meanwhile, heat a large skillet over medium heat and add the olive oil.  Add the onion, garlic, bell pepper and jalapeno to the skillet and saute until starting to soften, about 5 minutes. 

Pour the beans into the skillet and season with the cumin, coriander, salt, cayenne and black pepper.  Stir to mix everything together and keep on warm.  

When the Right Rice is done, add it to the skillet, stir to combine.

Yields 4 heaping 1-cup servings:  342 calories, 4.7g fat, 17.4g protein, 14.4g fiber.  Vegan, Gluten Free, Soy Free, Dairy Free, Corn Free. 

Serve on a bed of shredded lettuce with grated dairy free cheese (or regular), avocado chunks and sliced green onions.  Yummy!

Brown Rice Pasta, Bean & Veggie Soup (Vegan, Soy & Gluten Free)

• 1 tbsp. olive oil
• 1 cup chopped organic red onion
• 1 cup chopped organic rainbow baby carrots
• 1 cup chopped organic celery
• 2 tbsp. chopped garlic
• 8 cups reduced sodium organic vegetable broth
• 12 oz. medium salsa
• 1 - 14.5 oz can diced tomatoes with green chiles
• 1 - 14.5 oz. can organic petite diced tomatoes
• 2 tsp. dried parsley
• 1 1/2 tsp. dried basil
• 1 1/2 tsp. dried oregano
• 1 tsp. crushed red pepper flakes
• 1/2 tsp. dried thyme
• 1/2 tsp. salt
• 2 bay leaves
• freshly ground black pepper
• 1 - 15.5 oz. can organic red kidney beans, rinsed & drained
• 2 - 15.5 oz. cans organic white navy beans, rinsed & drained
• 1 1/2 cups dry organic brown rice pasta elbows

Heat a large soup pot over medium heat and add the olive oil, allowing it to warm.  Add the onion, carrots, celery and garlic to the pot and cook until veggies start to soften, about 8 minutes, stirring occasionally.

Add the broth, salsa, tomatoes and seasonings to the pot and stir to combine.  Bring the soup to a boil and reduce it to a simmer.  

Cover the pot and allow it to simmer covered for 25 minutes. 

Meanwhile, bring a pot of water to a boil and cook the brown rice pasta according to the package directions.  Drain the pasta and set aside.

Stir the cooked pasta, navy and kidney beans into the soup and remove the bay leaves.   Allow to simmer uncovered for 5 minutes.

Yields ten 2-cup servings:  215 calories, 9.4g protein, 8.6g fiber & 0.6g fat per serving. ENJOY!

Quinoa Fajita Bowls (Vegan, Soy & Gluten Free)

• 1 tbsp. olive oil
• 2 small jalapeno peppers, seeded and minced (or 1 large)
• 1 tbsp. chopped garlic
• 1 cup organic quinoa
• 2 cups reduced sodium vegetable broth
• 1 - 15 oz. can organic black beans, rinsed and drained
• 1 - 14.5 oz. can organic petite diced tomatoes, with juices
• 1 - 7 oz. can organic chopped green chiles, with juices
• 3 tsp. chili powder, divided
• 2 tsp. cumin, divided
• 1 tsp. crushed red pepper flakes
• 1 tsp. coriander
• 1/2 tsp. salt
• freshly ground black pepper
• 1 organic red bell pepper, seeded and sliced into thin strips
• 1 organic green bell pepper, seeded and sliced into thin strips
• 2 organic orange bell peppers, seeded and sliced into thin strips
• 1 organic yellow onion, sliced into thin strips
• shredded lettuce, for serving
• vegan (or regular) cheese, for serving
• avocado, for serving
• taco sauce, for serving
• other favorite fajita toppings, for serving

Heat the olive oil in a medium pot.  Add the jalapeno and garlic and cook, stirring continuously, until fragrant, about 1 minute.

Add the quinoa and broth to the pot and give it a good stir.  Add the beans, tomatoes and green chiles to the pot and stir to combine.  Add 2 tsp. chili powder, 1 tsp. cumin, the crushed red pepper flakes, coriander and salt and season with freshly ground black pepper.  Give it another good stir and bring it to a boil.

Cover the pot and reduce heat to a simmer.  Allow it to cook until quinoa has puffed up and the liquid is absorbed, about 30 minutes, checking on it every 10 minutes and stirring.

The quinoa mixture yields six 1-cup servings:  212 calories, 4g fat, 8.5g protein & 7.5g fiber per serving.  

Meanwhile, heat a skillet over medium heat and spray with avocado oil spray.  Add the bell peppers and onion and cook until they have started to soften, about 8 minutes, stirring occasionally.  

Season with the remaining 1 tsp. of chili powder and 1 tsp. of cumin and lightly sprinkle with salt & freshly ground black pepper.  Stir to coat the veggies with the spices and keep on warm until ready to serve.

Spoon 1 cup of quinoa mixture onto a bed of shredded lettuce.  Top with the pepper & onion mixture.  

Add your favorite fajita toppings such as shredded vegan (or regular) cheese, avocado chunks, and sliced black olives.  Drizzle with taco sauce.  YUMMY!

Eat The Rainbow Pasta Primavera (Vegan, Soy & Gluten Free)

• 1 tbsp. oil oil
• 2 cups chopped organic broccoli florets
• 1 organic red bell pepper, chopped
• 1 organic yellow bell pepper, chopped
• 1 organic orange bell pepper, chopped
• 1 cup chopped organic red onion
• 1 organic zucchini, chopped
• 1 organic yellow crooked neck squash, chopped
• 2 tbsp. chopped garlic
• 1 - 24 oz. jar Rao's Arrabbiata sauce
• 1 tsp. marjoram
• 1 tsp. oregano
• 1 tsp. fennel seed
• 1/2 tsp. crushed red pepper flakes
• 1 - 12 oz. box brown rice pasta

Heat a pot over medium heat and add the olive oil to warm.  Add the broccoli, bell peppers, onion, zucchini, squash and garlic, and cook, stirring occasionally for about 10 minutes.

Add the seasonings to the pot and stir to combine.  Add the jar of sauce and allow to simmer while you cook the pasta according to package directions.

Serve with vegan, soy & gluten free grated parmesan.

ENJOY!

Southwestern Stuffed Sweet Potatoes (Vegan, Soy & Gluten Free)

• 3 medium sweet potatoes
• 1 tbsp. olive oil
• 1 small organic red onion, chopped
• 1 organic yellow bell pepper, chopped
• 1 tbsp. chopped garlic
• 1 tbsp. chili powder
• 1 tsp. cumin
• 1 tsp. coriander
• 1/2 tsp. salt
• 1/2 tsp. crushed red pepper flakes
• freshly ground black pepper
• 1 tbsp. lime juice
• 1 - 15 oz. can organic black beans, rinsed & drained

Preheat oven to 400F.

Wash the sweet potatoes and poke them several times with a fork or sharp knife.  Place directly on the oven rack with foil on the rack underneath to catch drippings.  Bake for 1 hour, flipping them halfway through cooking time.

Remove the sweet potatoes from the oven, reducing oven heat to 350F. Allow sweet potatoes to cool slightly and slice them each in half lengthwise.  

Scoop out the insides so that there is only a thin layer remaining.  Set the insides aside in a bowl and mash.

Meanwhile, heat a large skillet over medium heat and add the olive oil, allowing it to warm.  Add the onion, bell pepper and garlic to the pan and cook until starting to soften, about 5 minutes.  

Add the beans to the pan and drizzle with lime juice.  Add the cooked sweet potato to the pan and mix until combined.  Add the chili powder, cumin, coriander, salt, crushed red pepper and black pepper to the pan and stir to mix well.  Allow to cook for about 5 minutes, stirring occasionally.

.

Spray a baking dish with avocado oil spray and place the sweet potato skins in it.  

Stuff each 1/2 sweet potato skin with the sweet potato, bean mixture, arranging them in the baking dish. Pop them into the 350F oven for 5 minutes.

Each 1/2 stuffed sweet potato yields 149 calories, 2.4g fat, 6.3g protein & 7.8g fiber.

Enjoy with shredded vegan, gluten & soy free cheese, chopped avocado and green onions!

Veggie Jambalaya (Vegan, Soy & Gluten Free)

• 1 small organic red onion, chopped
• 1 organic red bell pepper, chopped
• 1 organic yellow bell pepper, chopped
• 3 organic celery stalks, chopped
• 1 tbsp. chopped garlic
• 1 tbsp. olive oil
• 1 - 15 oz. can organic petite diced tomatoes with juices
• 1 cup organic short grain brown rice
• 1 tbsp. cumin
• 1 tbsp. paprika
• 2 tsp. chili powder
• 1 tsp. oregano
• 1 tsp. coriander
• 1/2 tsp. cayenne pepper
• 1/4 tsp. thyme
• 1/4 tsp. salt
• freshly ground black pepper
• 2 bay leaves
• 2 1/2 cups reduced sodium vegetable broth
• 1 - 15 oz. can organic black beans, rinsed & drained
• 1 - 15 oz. can organic kidney beans, rinsed & drained
• 1 tbsp. no soy, gluten free "soy" sauce
• sliced green onions, for serving

Heat a soup pot over medium heat and add the olive oil, allowing it to warm.  Add the onion, bell peppers, celery and garlic to the pan and saute until veggies are softened, about 5 minutes.

Add the tomatoes, rice, cumin, paprika, chili powder, oregano, coriander, cayenne, thyme, salt, pepper and bay leaves.  Stir to mix well and allow to cook for 5 minutes, stirring frequently.  

Add the broth to the pan and bring it to a simmer.  Cover and allow to simmer for 45 minutes, stirring a few times.  

Remove the lid and add the black beans, kidney beans and no "soy" sauce.  Stir to mix well and allow to continue to simmer, uncovered, another 15-20 minutes, until the rice is cooked and most of liquid is absorbed.  Remove the bay leaves and enjoy!

Yields: four 2-cup servings: 435 calories, 5g fat, 17.2g protein, 20.5g fiber.  

Serve with sliced green onions.

ENJOY!

Southwestern Soup (Vegan, Soy & Gluten Free)

• 1 tbsp. olive oil
• 1 organic yellow onion, chopped
• 1 tbsp. chopped garlic
• 1 organic red bell pepper, chopped
• 1 organic zucchini, chopped
• 2 - 14.5 oz. cans organic petite diced tomatoes, with juices
• 5 cups reduced sodium vegetable broth
• 1 - 7 oz. can organic diced green chiles, undrained
• 1 cup frozen organic green beans
• 1 cup frozen organic green peas
• 1 - 15 oz. can organic black beans, rinsed & drained
• 1 tbsp. chili powder
• 1 tsp. coriander
• 1 tsp. cumin
• 1/2 tsp. marjoram
• 1/2 tsp. crushed red pepper flakes
• 1/2 tsp. salt
• freshly ground black pepper

Heat a soup pot over medium heat and drizzle with the oil, allowing it to warm.  Add the onion, garlic, bell pepper and zucchini to the pot and cook until, stirring occasionally, until starting to soften, about 5 minutes.

Add the tomatoes, vegetable broth, green chilies, green beans, peas, black beans and seasonings to the pot.  Give it a good stir and turn the heat up to high.

Once soup begins to boil, reduce heat to a simmer, cover the pot, and allow the soup to simmer for 30 minutes.

Yields five 2.5 cup servings: 206 calories, 2.9g fat, 8.9g protein & 10.3g fiber per serving.

Enjoy!

EASY Three-Bean Chili (Vegan, Gluten & Soy Free)

• 1 red onion, chopped
• 1 tbsp. chopped garlic
• 1 - 28 oz. can organic crushed tomatoes
• 1 - 15 oz. can organic pinto beans, rinsed & drained
• 1 - 15 oz. can organic kidney beans, rinsed & drained
• 1 - 15 oz. can organic black beans, rinsed & drained
• 1 - 7 oz. can organic diced green chiles, undrained
• 2 tbsp. chili powder
• 1 tsp. cumin
• 1 tsp. coriander
• 1/2 tsp. salt
• 1/2 tsp. oregano
• 1/2 tsp. cayenne pepper
• 1/2 tsp. paprika
• freshly ground black pepper
• 2 cups reduced sodium vegetable broth
• Cooked organic brown rice, for serving
• Avocado chunks, for serving
• Sliced green onions, for serving
• Vegan, soy free, gluten free cheese, for serving

Heat a soup pot over medium heat and generously spray with avocado oil spray.  Add the onion and garlic and cook, stirring occasionally, until onion starts to soften and garlic is fragrant, about 5 minutes.

Add everything else to the pot (minus rice, avocado, green onions & cheese) and give it a good stir.  

Bring it to a boil and then reduce heat to a simmer.  Allow it to simmer, uncovered, for 30 minutes.

Yields five 2-cup servings:  293 calories, 0g fat, 19.5g protein & 20g fiber per serving.

To serve, add 1/2 cup cooked organic brown rice to a bowl.  

Scoop 2 cups of the chili over the rice.

Top with avocado chunks, chopped green onions & vegan, gluten free, soy free grated cheese.   The rice, avocado & cheese add approximately 200 calories per serving.

YUMMMM!