Caribbean Peas & Rice

1 bunch scallions, white parts sliced thin
2 whole celery stalks, minced
4 whole garlic cloves, minced
2 tbsp fresh ginger root, minced
4 whole fresh thyme leaves
1½ tsp Tabasco green pepper sauce
2 tbsp ketchup
¼ tsp turmeric (optional)
1 bunch kale, chopped
15 ounces black-eyed peas, drained and rinsed
1 cup brown rice, uncooked
2½ cups vegetable broth
2 tsp Jamaican dried jerk seasoning

Combine rice with 2 cups of vegetable broth in a large pot and set aside. Line a skillet with a thin layer of broth and add scallions, celery, garlic, ginger, thyme, jalapeno sauce and 1 tsp jerk seasoning. Cook over high heat, adding additional broth as necessary, until the celery is soft, about 3 minutes. Add remaining jerk seasoning, stirring to coat. Transfer to rice, add 2 squirts of ketchup and turmeric (for color), stirring to combine. Cover and bring to a boil. Once boiling reduce heat to low and simmer 40-50 minutes, until rice is cooked, but keep and eye on it, as you may need to add more broth or water (some brown rice is very thirsty). Meanwhile, lightly steam greens. Press out any excess water and chop into bite-sized pieces. Once rice is fully cooked, fluff with a spatula then stir in rice and greens. Serve with jalapeno sauce on the table.

From The Happy Herbivore

Smashed Sweet Potato Burrito

4 whole whole wheat wraps
1 whole sweet potato, mashed
1 cup brown rice, cooked
10 ounces spinach, frozen
1 cup black beans, cooked
¼ tsp cinnamon
¼ tsp cumin
¼ tsp garlic powder
¼ tsp onion powder

Cook spinach according to directions, pressing out any excess water once fully cooked. Sprinkle spinach with garlic powder and salt and set aside. Sprinkle cumin, onion powder and garlic powder over black beans, stirring to evenly coat beans with spices and set aside. Sprinkle mashed sweet potato with cinnamon and stir to combine. Then combine sweet potato mixture, spinach mixture, grains and black beans in a large bowl, stirring to evenly incorporate, and scoop mixture into the center of the shell. Drizzle with hot sauce if desired.

From The Happy Herbivore

Spicy Garbanzo beans

1 10 oz can of cooked garbanzo beans, drained
1 onion, diced
4 garlic cloves, minced
1 tsp turmeric
1 tsp paprika
¼ tsp pepper
¼ tsp salt
2 Tbsp olive oil

Place olive oil in a pot, add diced onion and cook on medium high heat for
5 minutes (pict. 3), stirring regularly. Add minced garlic and spices and mix well. Add garbanzo beans and cook for 5 minutes.

TIP: You can use curry or cayenne pepper for a stronger flavor.

NOTE: If you work from dry beans (as opposed to those from a can), be sure to
remove stones or damaged beans first, and soak beans overnight in cold water in the
fridge before cooking. Soaking will remove the “bad” agent and prevent flatulence.
Cook in boiling water for 1 to 2 hours (until soft). Drain and rinse.

The Fertile Kitchen Cookbook

Veggie/Garden Burgers

2 ¾ cup Water
½ cup chopped onion
⅓ cup brown rice
2 cloves garlic chopped
¾ cup lentils
1 15 oz. can garbanzo beans
¾ cup rolled oats
2 egg whites beaten
¼ cup chopped fresh basil
1 Tablespoon Worchestershire sauce
½ cup walnuts chopped
add any spices you would like, chili powder, cumin, corriander, salt, pepper

In a medium sauce pan place water, onion, brown rice and garlic, bring to a boil, reduce heat to a simmer, cover and simmer for 20 min. Add lentils, cover and simmer for 25 more minutes or until lentils are tender. In a large glass or ceramic mixing bowl add all the ingredients from the sauce pan with the garbanzo beans, mash together and let sit until cool, about 5-10 minutes. Add rolled oats, egg whites, fresh herbs, spices and nuts, mix well. With your hands form into patties. These burgers may be cooked in a well oiled pan or on a griddle or cast iron pan. Cook on each side until golden brown. You may add a slice of cheese on top and all the fixings you would for a traditional hamburger, but without the meat.