http://cookeasyvegan.blogspot.com/2011/11/eat-vegan-on-4-day-beans-and-green-stir.html

Black Bean and Salsa Soup

"This soup is one of those last minute things. Its very simple and it takes about 5 minutes to put together."

Ingredients

• 2 (15 ounce) cans black beans, drained and rinsed
• 1 1/2 cups vegetable broth
• 1 cup chunky salsa
• 1 teaspoon ground cumin
• 4 tablespoons sour Cream
• 2 tablespoons thinly sliced green onion

Directions

1. In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
2. Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
3. Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green

Bean “Meat” Balls

Ingredients

2 tbsp olive oil

1 medium onion, chopped

16 oz sliced mushrooms,

1 tsp freshly ground pepper

1/4 tsp salt

1 (15 oz) can kidney beans, drained

1/2 cup chopped parsley

3/4 cup finely chopped walnuts

1/2 cup whole wheat bread crumbs

1/4 cup grated parmesan

Directions

Preheat broiler. Warm 1 tablespoon of the oil in a large sauce pan and cook the onions until soft, about 5 minutes. Add the mushrooms, pepper and salt and cook, stirring occasionally, until mushrooms are browned and most moisture has evaporated.

Take pan off the heat and let mushrooms cool a bit. Meanwhile empty the beans into the bowl of a food processor and puree until quite smooth. Add the parsley, the walnuts and the cooled mushroom mixture and process a little more, but leave them just a little chunky. Transfer the mixture to a bowl, work in the bread crumbs and parmesan and refrigerate for 30 to 1 hour to firm up.

With a small ice cream scoop or damp hands form small (about 1 to 1-1/2 inch) balls. Place bean balls on a rimmed baking sheet and broil on all sides until browned and heated through – about 10 minutes total.

Recipe created especially for The Dr. Oz Show by food stylist, Ulli Stachl.

Salsa Pinto Bean Recipe

This is a zippy alternative to refried beans. This easy side dish is so hearty. Top it off with a sprinkling of shredded cheese or a dollop of sour cream

Ingredients

* 1 small onion, chopped
* 2 teaspoons minced fresh cilantro
* 1 tablespoon canola oil
* 1 garlic clove, minced
* 2 cans (15 ounces each) pinto beans, rinsed and drained
* 2/3 cup salsa

Directions

* In a large skillet or saucepan, saute onion and cilantro in oil until tender. Add garlic; cook 1 minute longer. Stir in the beans and salsa; heat through. Yield: 6 servings.

Nutrition Facts: 1 serving (1/2 cup) equals 96 calories, 3 g fat (trace saturated fat), 0 cholesterol, 219 mg sodium, 13 g carbohydrate, 4 g fiber, 4 g protein.

YUM! Our dinner 8-15-09 Saturday

5 Bean and Turkey Veggie Chili

Ground Turkey
Low Sodium V-8 Juice
2 summer squash
1 Large Green Pepper
Onion
3 cloves garlic
Corn
Black Beans
Garbonzo Beans (Chickpeas)
Pinto Beans
Kidney Beans
Green and White Lima Beans
2 cans of Tomatoes
A little bit of a Jalapeno Pepper
Seasonings (Chili powder, freshly ground pepper, basil, oregano, italian seasoning, thyme, parsley, cumin, red pepper flakes

Sweet and Sour Cucumber Salad

Cucumber
Tomato
Onion
2 Tablespoons vinegar ( I used Apple Cider Vinegar)
2 tablespoons artificial or natural sweetener
1/2 teaspoon salt ( I used sea salt)
1/4 teaspoon freshly ground pepper
1-2 tablespoons olive oil

Peel cucumber and slice it in half lengthwise. Scrape out the seeds. Discard the seeds and slice cucumbers about 1/4 inch thick. Slice tomato and onion. Serve at room temperature or cold. This salad keeps well in the refrigerator for several days.

Serve as part of a salad plate or vegetable plate or as a side salad to rice or pasta dishes.
Or add a dash of yogurt or sour cream!

In medium bowl, combine vinegar, sugar substitute, oil, salt and pepper. Stir to dissolve sugar, then add veggies.

White Bean Turkey Chili

Pam Original No-Stick Cooking Spray
1 pkg (20 oz) Lean ground turkey
1 cup chopped onion
1 cup chopped green pepper
1 can (14.5oz) can Diced tomatoes (Undrained)
2 cans (15 oz each) Great Northern Beans (drained and rinsed)
2 cans (11.5 oz each) Low Sodium V8 Juice
3 cloves of Garlic finely chopped

Here are the seasonings I put in it:
Chili Powder
Ground Cumin
Thyme
Oregano
Italian Seasoning
Parsley
Basil

Directions:
1. Spray large saucepan with cooking spray.
Add Ground Turkey, onion and green pepper.
Cook and stir over medium heat for about 8 mins
or until turkey is crumbled and no longer pink.

2. Stir in undrained tomatoes, Beans (drained and rinsed), V8 Juice and seasonings.
Bring to a boil, stirring occasionally. Reduce heat to low and cover.
Simmer 15 mins.
Stirring occasionally!