10/29/2019
We’re incorporating plant based meals into our program.
Here are two examples of new recipes for plant based meals
Kidney Bean Soup
This Recipe Serves 2
You may adjust the ingredients to accommodate your desired portions.
1 Tablespoon of olive oil
1 medium to large onion, chopped
3 carrots, sliced or diced
2 stalks of celery, diced
1 garlic cloves, minced
4 cups of vegetable stock or water
1 bay leaf
1 (8 oz can) tomatoes with juice
1 (16 oz can) organic kidney beans, un- drained or 2 cups home-cooked kidney beans
1/2 lb of fresh green beans cut into 1 inch pieces or half a 10 oz package frozen cut green beans
Directions:
In a 6 quart pot, saute onion, celery, carrots, and garlic until softened. Add stock or water, tomatoes and bay leaf. Bring to a boil and cover, reducing heat to simmer for 50 minutes; stir in kidney beans and green beans and simmer for 5-10 minutes more until all vegetables are tender. Remove bay leaf before serving. Save leftovers for another day.
Chickpea based “Tuna” Salad
1 can chick-peas, drained
½ cup finely chopped red onion
1 finely chopped celery stalk
2 tbsp chopped fresh dill
3 tbsp vegan mayo
1 tsp dijon mustard
1 tsp finely chopped nori seaweed
½ tsp maple syrup
½ tsp sea salt
¼ tsp cracked black pepper
In a medium bowl, mash the chickpeas until chunky. Stir in remaining ingredients until fully incorporated. Serve between toasted HFWL gluten-free buns, in lettuce cups or veggie sticks.
