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Beans

  • Meatless Monday: Yams with Beans and Greens

      If you’re vegan, you may or may not be aware of a vegan cooking site that has took the web by storm a few years ago. (I first read about it in The New York Times.) It’s called Thug Kitchen. The site was founded by a vegan couple who lamented what they thought to be the “preciousness” of many cooking sites. Determined to spice up their site, they peppered it with salty language (so to speak). The site was instantly popular and has spawned three books so far. I received one of them (Thug Kitchen) as a gift and...

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  • Meatless Monday: Burrito Bowl with Raspberry-Chipotle Salsa

    This week’s Meatless Monday recipe is another example of my current crush: vegan bowls. What attracted me to this one was the sweet potato-black bean combo that I always love. But what really set it apart was the tantalizing idea of raspberry-chipotle salsa. I had to try it. This is one of the most flavorful bowls I’ve made. It’s pretty simple too. I found the recipe at Connoisseurus Veg. All told, it took about 45 minutes from start to finish. The sliced avocado didn’t make it into the photo—oops!—but do add up to half an avocado to each bowl. Meatless...

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  • Meatless Monday: Burrito Bowl

    One of the most fun things about the new bowl craze is the opportunity for creative fun. As I was pondering what to make for dinner last evening, I decided to make a bowl out of stuff I already had in my pantry and fridge. As it turns out, I was able to make a bowl with a coherent theme: Mexican. I've read a few recipes for burrito bowls. The one I made last evening incorporated elements of some of these, but also included my own ideas. I wanted to include a veggies that aren’t typically a part of burrito bowls, so...

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  • Meatless Monday: Chameleon Tortillas

    I love spending an hour or two in the kitchen making food from scratch. But weeknights don’t usually afford me—or most people—that kind of time. So I like having a menu or two in my back pocket that I can whip up in 20-30 minutes. I got the idea for what I call “Chameleon Tortillas” while on a 30-day silent retreat at The Last Resort in Duck Creek, Utah. The retreat chef, Abhilasha Keays, invented this one-dish meal. They are chameleonic because you can add lots of different ingredient combinations to the basic tortillas to make different meals. One thing...

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  • Meatless Monday: Black Bean Polenta Cakes

    Most of the time, life necessitates that I make quick meals. But once in a while, I have a few hours to try something that takes some time. I saw this recipe in Forks Over Knives magazine, an offshoot of the documentary of the same name. When I saw the photo of these little polenta cakes, I knew I had to try them, although I was a bit apprehensive when I read the subhead, “Ready in 2 hours and 15 minutes.” But as I read the recipe I realized that much of that time is inactive, for example, waiting an...

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  • Meatless Monday: Easy-Peasy 5-Minute Butter Beans

    I’m currently on deadline for an article I write every year for the Telluride Bluegrass Festival. Last evening, after furiously writing all weekend, I needed a quick and easy dinner of food I already had on hand. There was some fresh broccoli in the fridge, which gave me a taste for roasted broccoli. (It’s basically the same preparation as the roasted romanesco I posted a while back, except that you can just chop it into florets. Peel and chop the main stems if you like. They’re very sweet). I also wanted to add a bit of protein to the meal...

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  • Meatless Monday: White Bean and Kale Pizza

    Back when I waited tables in a pizza place, we prided ourselves on the variety of pizzas we could provide our loyal customers. We had an inordinate number of topping choices to sprinkle over the spicy sauce and mozzarella, and a choice of thick or super-thick crust. (Thin crust wasn’t a thing in the ’70s.) But things have changed in the pizza world. Since then pizza has broken out of the tomato sauce and mozzarella box. The most adventuresome pizza I’ve tried so far uses no sauce or cheese at all. Recently, I put together a pizza with a very...

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  • Meatless Monday: Lima Beans with Olives and Peppers

    Lima beans had an infamous reputation when I was growing up. One of my siblings hated them more than pretty much anything. (My personal nemesis was Spam, a delicacy I still can’t stand the smell of.) Even now, although her tastes have widened considerably, she still doesn’t think much of limas. I happen to like them though. And I recently discovered an heirloom variety, Christmas Limas, that are big, buttery and beautiful. They are marbled red-brown and white, and unlike some other legumes that are marbled only when dry, they retain some of their mottled appearance even after cooking. This...

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  • Meatless Monday: Vegan Chili

    I’ve always loved chili. Growing up in Cincinnati, Skyline Chili was—and still is—almost a religion. I recently visited a food truck in Utah that offered “Cincinnati Chili” poutine. So yeah, it’s a thing. I haven’t had Skyline Chili in years, even though they now sell a vegetarian version. It’s just that I haven’t been to Cincinnati in quite a while. Instead, I’ve experimented with lots of other versions of veggie chili. My favorite, so far, comes from Friendly Foods by Brother Ron Pickarski. Because the recipe calls for canned beans, it’s pretty quick to put together. I almost always accompany...

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  • Meatless Monday: White Bean/Rosemary Soup

    One of my favorite things about winter is that it’s soup season. I’m not talking about soups of the salty canned variety. I’m talking about slow-simmering homemade soup, the kind that fills your house with the fragrance of comfort. As a mostly vegan vegetarian, beans are my staple protein. I love legumes of all types: black, white, pinto, Anasazi, lentils, aduki, split peas—you name it. Of the white variety, cannellini beans are my favorite. They blend well with so many different types of flavors. One of my favorite pairings is white beans and rosemary. As it happens, my backyard rosemary...

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