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Heat oil in a large skillet over medium heat.
Add garlic & ginger, cooking for 1 minute.
Add pac choi & soy sauce. Cooking until greens are wilted and stalks are tender, approx. 5 minutes.
Season with salt & pepper. Serve with protein or grain of choice & enjoy!
Soak beans overnight. Rinse and drain beans and add to a pot of water, bring to a boil and reduce heat to medium-low and continue to cook for approximately 90 minutes until tender. Add more water if necessary.
Preheat your oven to 375 degrees. Cut the stem end off of the spaghetti squash to be able to stand it on end. This makes it easier to cut the spaghetti squash in half lengthwise. Scrape out the seeds and pulp with a large spoon.
Line a baking sheet with parchment or foil and put spaghetti squash, cut side down, on the baking sheet. Bake for 40 to 45 minutes, or until the squash skin is tender enough to pierce easily with a fork. Allow the squash to cool down enough to handle, and then use a fork to scrape out the flesh into a mixing bowl. Cover with foil to keep warm.
While the squash roasts, make the ragout. Line a medium pot with water over medium heat. Add the onion and sauté for 5 to 7 minutes, stirring often, until the onion is soft and translucent. Add the garlic and sauté for another 2 minutes, adding a splash of water if the onions are sticking. Add the seasoning packet, tomatoes, tomato sauce and beans and stir them well. Bring the mixture to a boil and reduce to a simmer. Simmer for 10 minutes, uncovered, or until the sauce has thickened up.
To serve, place a serving of the squash into each bowl or plate and top with a cup of the ragout.
Enjoy!
Soak black beans overnight in a bowl of water. Rinse and drain black beans and add to a pot of water, bring to a boil and reduce heat to medium-low and continue to cook for approximately 90 minutes until tender. Add more water if necessary.
Mix the oil, cumin and paprika. Cut the squash into cubes a little smaller than an inch. Toss the squash in the oil mixture to coat. Spread on a baking pan and bake at 450 degrees until tender with browned edges.
In a fine-mesh strainer, rinse quinoa thoroughly with cool water. Heat a saucepan over medium-high heat and add the drained quinoa. Cook, stirring for about 1-2 minutes to toast. Stir in the liquid and onions and bring to a boil. Turn heat down to the lowest setting. Cover and cook for 25 minutes.
In a large bowl, squeeze the lemon and grate the garlic with a microplane (If you don’t have a microplane, mince finely). Add the quinoa, squash and black beans. Mix well. Taste and adjust seasonings if you need to. Serve slightly warm.
Soak beans in water for 6 hours, or overnight. Rinse before cooking.
Cook beans with 1 1/2 cups water or broth, on medium-low heat, until fully cooked (about 45 minutes), stirring occasionally, and added more water/broth if drying out. Drain and set aside.
Boil water - 2 1/2 cups - in pot or kettle.
Heat heavy stockpot, add thin layer of water or stock before adding onion and garlic. Saute until almost translucent (about 5 minutes), adding more water or stock as needed.
Mix curry powder with 2 TBSP cold water, then add to onion & garlic.
Add thyme, scallion & parsley. Cooking until sauce thickens up.
Add potatoes and stir to coat with curry sauce.
Add 1 1/2 cups boiling water and cook until potatoes are tender (about 20 minutes)
Mash a few potatoes against the side of the pot. This helps to thicken the sauce. Continue to simmer this mixture.
Add chickpeas and mix together. Continue cooking until water cooks down, potatoes and chickpeas are tender, and sauce is thick (approx 10 minutes).
Season with salt & pepper. Serve over rice or other grain, or with a warmed flatbread. Enjoy!
Soak black beans overnight in a bowl of water. Rinse and drain black beans and add to a pot of water, bring to a boil and reduce heat to medium-low and continue to cook for approximately 90 minutes until tender. Add more water if necessary.
Line the bottom of a large pot with water; add onion and a pinch of salt and pepper. Cook over medium heat until soft, 5 to 8 minutes. Stir in the garlic carrots , butternut squash and another pinch of salt and pepper. Cook until the vegetables just start to become tender and the onion is lightly browned, about 15 minutes. Reduce the heat if necessary.
Add the chile powder and tomatoes and cook for 1 minute. Stir in the apple cider vinegar and black beans and then add 2 cups of vegetable broth (or enough to cover everything). Simmer until the butternut squash and carrots are tender, 20 to 30 minutes, adding more broth, as needed.
Add the lime juice and season to taste with more salt, pepper and spices to your liking. If you’re chili is too spicy, stir in a small splash of apple cider vinegar, if it’s too thick, add another cup of broth.
Serve as is or top with optional toppings mentioned above.