We love roasted vegetables, especially in the winter and this recipe is great tasting with a zesty orange sauce. I’ve used three of our favorite root vegetables here but I’ll often mix it up and put in sweet potatoes, rutabaga, or even chopped up winter squash like butternut. Feel free to add onions if you’re so inclined also.
This week’s whole food recipe will be a compilation of various bean recipes Darlene has done over the past year. These recipes include black beans, red beans and garbanzo beans. Darlene is away showing her art this weekend, so I (Rob) will be posting on her behalf.
Being low on the glycemic index, beans not only provide fiber to your diet, but also have very little, if any, impact on blood sugar.
Not All Protein Is Created Equal
Ounce for ounce, black beans provide the same amount of protein as ground beef, but have no saturated fat, no cholesterol and provide 9 grams of fiber. As well, 4 ounces of black beans are almost one third the calories as ground beef.
This is another gem from one of my favorite recipe books Vegan Planet cookbook. This recipe sounded good and did not disappoint. I modified it slightly as I didn’t have any olive oil in the house, and I added tomatoes and we were happy with my version.
Beans are a great source of dietary fiber and have no fat or cholesterol – unless you add that to them. You can eat as much of them as you want. As you start adding more bean into your diet, you may have a flatulence issue but that will settle down as your body gets used to getting the much needed fiber you may be missing now. Be patient – or sprout them a bit before cooking – that will help with the gas issues. To do that – soak them overnight, spread them out on a damp cloth for another 12 hours. Once they have just the tiniest little sprout on them they are ready to cook. This step isn’t necessary but will help if gas is a concern.
Yes I said CHOCOLATE! This Vegetable Chocolate Chili Mole is amazing!
If you’ve ever eaten as a real authentic Mexican restaurant, you’ve probably seen something with “mole” sauce on the menu. I’ve got one book that says mole is a Spanish word meaning “mashed together” but I know it to mean (my own personal definition) – “very tasty, spicy Mexican sauce with dark chocolate in it!” How’s that for highly technical?! 😉
I came across this recipe for chili mole in Extra Vegan Za and just about flipped. I LOVE mole sauce!!! This Vegetable Chocolate Chili Mole is one of the best chilis I’ve ever made. We spiced it up by adding a whole habanero pepper (one of the hottest you can get) because I can’t make anything too hot for Rob’s tastes. If you haven’t ever used one – handle with gloves, throw out the seeds, and use about 1/3 of the pepper to start. You can always add more later, but if you make it unbearably hot you won’t enjoy the subtleness of the mole – or have any feeling left in your mouth.
We are always looking for healthy sauces and dips to make that are both tasty and multi-purpose, as well as being healthy. This Miso Lemon Tahini Sauce fits the bill perfectly. We both love miso and Japanese food in general, so this is a nice addition to our repertoire.
If you haven’t used or bought miso before, you can find it in your local grocery store in the Asian section. Once it is opened you need to refrigerate it, and never, NEVER boil it! Miso contains live enzymes because it is fermented soy beans or rice (depending on the variety you choose) and if you heat it to a boil you will kill all the enzymes and healthy “stuff” in it. I won’t get too technical, but miso has lots of health benefits including B12 and zinc. When you choose a miso, make sure it does not have MSG in it. Read Rob’s article on the Dangers of Hidden MSG to find out more on that.