Mexican Wraps with Easy Rice & Black Beans

Ingredients:

• 2 Garlic and herb wrap
• 4 Tbsp (approximately) Black bean and jalapeno refried beans (from Whole Foods)
• Handful of Spring Salad Greens
• Fresh Guacamole (mix all and let sit for a bit)
• Avocado (1/2)
• Tomato (1/2)
• Red onion (diced very small - 1 Tbsp or so)
• Lime juice (2 Tbsp)
• Crushed Garlic (2 cloves)
• Salt to taste
• Pepper to taste
• Quick Black Beans & Rice (see recipe)
• Mexican cheese if desired
• Makes 2 wraps

Steps:

1. Spread 2 Tbsp refried black beans on the wrap
2. Add handful of greens
3. Add 1/2 Guacamole
4. Add Easy Rice and Beans - as much as you think the wrap needs
5. Wrap
6. Enjoy!

We took this to the beach today with Cilantro-Avocado Potato Salad (minus jalapenos)

Copyright 2005-2008 LeelaVegCooking.

All Rights Reserved. All the contents and photographs, unless otherwise declared, are the property of Leela Obilichetti. All materials contained on LeelaVegCooking website are protected by United States and International Copyright Laws, and should not be reproduced, distributed, transmitted, displayed, published or broadcast without the prior written permission. Reproduction, modification, display and distribution of LeelaVegCooking's content is illegal and strictly prohibited.

Rustic Butternut Squash and Apple Soup

I made this soup a while ago and had a craving for it so I made it again this week.

Ingredients:

• 1 medium onion - diced
• 2 cloves crushed garlic
• 1 medium butternut squash - cubed
• 2 apples - cubed
• 1/2 cup cannellini beans (cooked)
• 1.5 cup veggie broth (or more as needed)
• 2 tsp cinnamon
• 2 tsp curry powder OR
• 1 tsp cumin
• 1 tsp coriander
• 2-4 cloves
• 2 cardamom
• salt to taste
• I want to try it with ginger next time but I forgot that this time

Steps:

1. Saute onions and garlic in olive oil until onions are translucent.
2. Add cinammon & curry powder, let the flavors develop (just about 30 seconds) by mixing the spices into the onion/garlic mixture.
3. Add butternut squash and saute until squash is almost tender
4. Add apples and saute until both squash and apples are tender
5. Add cannellini beans and saute tender (usually they are already tender, don't need much here)
6. Add salt to flavor (HINT: I add a bit of salt after each vegetable - onion, squash, apples so it helps pull out the moisture at each stage)
7. Add veggie broth
8. Let flavors mix until the broth comes up to a boil
9. Blend in pot with a hand blender. (You can use a blender or a food processor as well).

Serve hot with sunflower seeds or croutons as garnish.


Alternatives to try sometime - roast the butternut squash

Copyright 2005-2008 LeelaVegCooking.

All Rights Reserved. All the contents and photographs, unless otherwise declared, are the property of Leela Obilichetti. All materials contained on LeelaVegCooking website are protected by United States and International Copyright Laws, and should not be reproduced, distributed, transmitted, displayed, published or broadcast without the prior written permission. Reproduction, modification, display and distribution of LeelaVegCooking's content is illegal and strictly prohibited.

Ratatouille

Ingredients:

• Onions
• Garlic
• Carrots
• Zucchini
• Red Peppers
• Tomato Sauce
• Cannellini beans
• Italian Seasoning (heavy on oregano and basil)

Steps:

1. Sauté Onions and Garlic until translucent
2. Add Carrots, let cook for a little to get it a bit tender, giving it a head start because it is a tough vegetable
3. Add Zucchini, Red Peppers, sauté until all vegetables tender
4. Add Tomato sauce and Cannelini beans and Italian seasoning to the mix and let it cook a little until the tomato sauce is a bit cooked.

Serve with or over whole wheat pasta.

Copyright 2005-2008 LeelaVegCooking.

All Rights Reserved. All the contents and photographs, unless otherwise declared, are the property of Leela Obilichetti. All materials contained on LeelaVegCooking website are protected by United States and International Copyright Laws, and should not be reproduced, distributed, transmitted, displayed, published or broadcast without the prior written permission. Reproduction, modification, display and distribution of LeelaVegCooking's content is illegal and strictly prohibited.

Quick Black Beans and Rice

Quick Black Beans and Rice

Ingredients:

• 1 cup Organic Jasmine Rice (from Trader Joe's)
• 2.5 cups water or broth of your choosing
• 1 cup Frozen Vegetable Hodge Podge (from Trader Joe's) (broccoli florets, carrots, baby corn, mushrooms, water chestnuts, mushrooms, sugar snap peas, red peppers and onions)
• 1/2 cup Frozen chopped spinach
• 1/2 cup Black Beans (cooked)
• 1/4 cup tomato sauce
• 1 Tbsp cumin
• 1 tsp salt (to taste)

Garnish/additions:

• avocado
• Mexican cheese blend

Steps:

1. Add ALL ingredients above list (NOT garnish) to rice cooker and cook.
2. Stir 1/2 way through to let everything blend in.
3. Serve with Mexican cheese sprinkled on top (for vegetarians, leave off for vegans)
4. Sprinkle with avacado pieces

Enjoy!

Copyright 2005-2008 LeelaVegCooking.

All Rights Reserved. All the contents and photographs, unless otherwise declared, are the property of Leela Obilichetti. All materials contained on LeelaVegCooking website are protected by United States and International Copyright Laws, and should not be reproduced, distributed, transmitted, displayed, published or broadcast without the prior written permission. Reproduction, modification, display and distribution of LeelaVegCooking's content is illegal and strictly prohibited.