• “Tartas Pastores”: Mexican Shepherd’s Pies with Smoky Sweet Potato Crust

    Medium |  Servings: 4  |  Ready In: 60 minutes |  Yield: 4 individual pans (or one 8-inch full-sized pan) The traditional Shepherds Pie gets a Mexican twist with this spicy vegan recipe. An oil-free filling of black beans and corn is topped with a smoky plant-based sweet potato crust for a comfort food dinner your

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  • Shiitake Mushroom Miso Soup with Black Beans and Spinach

    Easy|  Servings: 4  |  Ready In: 35 minutes |  Yield: about 8 cups Shiitake mushrooms bring rich, deep flavor to a classic Asian dashi broth in this healthy miso soup.  Black beans add plant-based protein while a touch of spinach adds color and vegetarian nutrition.  This spicy-savory broth is a favorite recipe for cold winter

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  • Southwestern Sweet Potato Black Bean Veggie Burgers

    Medium |  Servings: 6  |  Ready In: 45 minutes |  Yield: 6 burgers These gluten-free, fat-free vegan burgers have a smoky-sweet flavor that makes them perfect for summer grilling.  Make a big batch and freeze extras for quick healthy dinner.  This recipe is a winner for vegetarians, meat-lovers, and even kids.  Serve with Southwestern Baked Sweet

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  • Guaca-Jica: Quick Corn, Bean, Jicama, and Avocado Salad

      Easy |  Servings: 8  |  Ready In: 10 minutes |  Yield: 6 cups Crunchy, creamy, spicy, sweet – this salad has it all!  Take your typical guacamole recipe and give it a boost with crunchy jicama, sweet corn, and healthy black beans.  This oil-free, gluten-free vegan recipe is full of healthy plant-based Mexican flavor.

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