• 1 to 2 globe eggplants
• 3 tbsp. extra virgin olive oil
• 2-3 tbsp. tahini
• 1 to 2 finely chopped garlic cloves
• 1/2 tsp. ground cumin
• 2.5 tbsp. lemon juice
• Salt and cayenne pepper
• 1tbsp. chopped parsley

Preheat oven to 400°F. Poke the eggplants in several places with the tines of a fork. Cut the eggplants in half lengthwise and brush the cut sides lightly with olive oil (about 1 tablespoon).

Place on a baking sheet, cut side down, and roast until very tender, about 35-40 minutes. Remove from oven and allow to cool for 15 minutes.

Scoop the eggplant flesh into a large bowl and mash well with a fork.

Add garlic, olive oil, tahini, cumin, lemon juice, salt, cayenne; mix well.

• 1 cup split red lentils
• 2 cups boiling water
• 2 tbsp. coconut oil
• 1 tsp .crushed coriander seeds
• 1 tsp. crushed cumin
• 1 tsp. black mustard seeds
• 1 tsp. fennel seeds
• 2–3 shallots, finely chopped
• 4 garlic cloves, finely chopped
• 2 tsp. ginger, grated or finely minced
• 2–4 fresh or dried chilies
• 1 tsp. curry powder
• 1/2 tsp. turmeric
• 1 tsp. salt
• 1 tsp. crushed fenugreek
• 1 can coconut milk
• 1 large head of cauliflower, broken into large florets (about 2 lbs), stems ok.

Cover the lentils with 2 cups boiling water, set aside.

In a dutch oven, heat coconut oil over medium heat, then add coriander, mustard, cuming and fennel and stir for one minute.

Add the shallots, garlic and ginger and optional chilies, and saute until fragrant and golden, lowering the heat to med-low, if need be, about 5 minutes. Add the curry powder and turmeric. Stir in the lentils along with the 2 cups of hot water. Add the salt and fenugreek. Give a good stir.

Add the coconut milk and stir to incorporate, then add the cauliflower florets, coating them well. Give the pan a shake to allow any lentils to slip back into the liquid. Increase heat, bring to a simmer, cover, and simmer gently over med-low heat, until lentils are softened and cauliflower is fork-tender, about 10 minutes.

Remove lid and let some of the liquid cook off, about 3-4 more minutes. Taste, adjust seasonings. Add a squeeze of lemon if you like.

Add a few handfuls of spinach, gently folding it in.

• 1 cup dry brown rice
• 1 can drained and rinsed beans, or 2 cups cooked
• 1 onion, chopped
• 1 clove garlic, minced
• 1 tbsp vegetable oil

Cook the brown rice in a rice steamer.  Heat up the oil in a large pan over medium-high heat and fry the onion for 5 minutes.  Add the garlic and fry for an additional 5 minutes.  Stir in the beans and heat through. Add salt and pepper to taste.   Serve with rice.

Indian Beans and Rice

You’ll need chickpeas as the beans in the basic recipe, as well as:

• 1 tbsp curry powder
• 1/2 tsp cinnamon
• 1 can diced tomatoes with green chilies
• a thumb-sized piece fresh ginger, minced
• 1/4 cup chopped fresh cilantro

Stir the curry powder and cinnamon into the chickpea and onion mixture.  Fry for a minute, than add the ginger and tomatoes and their juices.  Cook on medium-high heat for 5 minutes, until the tomatoes no longer taste raw.  Stir the cilantro into the rice.  Add salt and pepper to taste.

Mediterranean Beans and Rice

You’ll need Great Northern White Beans in the basic recipe, as well as:

• 2 stalks chopped celery
• 1 small can (2.25 oz) black olives
• juice of 1 lemon
• 1/3 cup fresh chopped parsley
• 2 tsp dry dill weed

Add the celery and olives to the bean and onion mixture and fry for a few minutes to soften.  Stir in the lemon juice and parsley and heat through.  Stir the dill into the rice.  Add salt and pepper to taste.

Mexican Beans and Rice

You’ll need Pinto Beans in the basic recipe, as well as:

• 2 tsp cumin
• 1 tsp chili powder
• 1 can diced tomatoes with green chilies, drained
• juice of 1/2 a lime
• 1/4 cup fresh chopped cilantro

Stir the cumin and chili powder into the bean and onion mixture and fry for a minute to coat.   Add the can of tomatoes and lime juice.  Cook on medium-high heat for 5 minutes, until the tomatoes no longer taste raw.  Stir the cilantro into the rice.  Add salt and pepper to taste.

Asian Beans and Rice

You’ll need adzuki beans or black beans in the basic recipe, as well as:

• 4 medium carrots, cut into thin strips
• thumb size piece fresh ginger, minced
• 2 tbsp reduced-sodium soy sauce
• small can (11 oz) mandarin oranges, juice reserved
• 1/2 tsp Chinese Five Spice

Fry the carrots and ginger with the bean and onion mixture for a few minutes until the carrots are cooked but still crunchy.  Stir in the soy sauce and 2 tbsp of the reserved mandarin orange juice.  Remove from heat and gently stir in mandarin orange slices.  Mix the Chinese Five Spice with the Rice.  Add salt and pepper to taste.

Baltimorean Beans and Rice

You’ll need Black-Eyed Peas as the beans in the basic recipe, as well as:

• 2 cups chopped kale
• 2 tsp cider vinegar
• 2 tsp vegan worcestershire sauce
• 1/2 cup frozen corn, thawed
• 1 tsp Old Bay, or any Chesapeake-style seafood seasoning

Fry the kale with the bean and onion mixture for a few minutes until wilted.  Add the cider vinegar, worcestershire sauce, and corn, heat through.  Sprinkle rice with the Old Bay seasoning.  Add salt and pepper to taste.

• 2 cups cooked rice (pre-cooked or leftover)
• 2 limes (juiced)
• 2 tablespoons fresh cilantro (chopped)
• 1/2 onion (diced)
• 3 to 4 cloves garlic (minced)
• 2 tablespoons vegetable oil (or olive oil)
• 1 (15-ounce) can black beans (or pinto beans, drained)
• 1 tablespoon chili powder
• 1/2 teaspoon cumin
• 1 tablespoon hot sauce (or to taste)
• Optional: salt to taste

In a large bowl, toss together the fresh chopped cilantro with the leftover
cooked rice and drizzle with a bit of fresh lime juice. Heat in the
microwave or on the stove just until hot, and give it a quick stir.

In a separate large skillet, sauté the onion and garlic in vegetable oil
or olive oil for 2 to 3 minutes, or until the onion is soft.

Reduce the heat to medium-low and add the black beans or pinto beans
and season with the chili powder, cumin, and hot sauce, stirring to
combine. You can add a bit of salt if you’d like, but you shouldn’t need too
much with all the other seasonings. Allow the beans to cook until heated
through, about 5 minutes.

Spoon the cilantro lime rice and the black beans onto lightly warmed flour
tortillas, and add any additional toppings you want, such as vegan cheese,
salsa, avocado slices or guacamole, black olives or non-dairy sour cream.

Wrap your bean and rice burritos and serve hot.

1. 1 14.5 oz. can diced tomatoes with Italian herbs (do not drain)
2. 1 14.5 oz. can Great Northern beans or cannellini beans (or any kind of white bean), drained and rinsed
3. 2/3 cup instant rice, uncooked
4. 1/2 tsp. Italian seasoning
5. Sea salt or kosher salt and fresh ground black pepper, to taste

    

   Place the diced tomatoes and their juice, the Great Northern beans or cannellini beans (drained and rinsed), instant rice (or you can also use leftover pre-cooked rice) uncooked in a medium saucepan, and season lightly with a bit of Italian seasoning and a bit of sea salt or kosher salt and fresh black pepper.

   Place the saucepan over medium-high heat and allow to cook for 3-4 minutes, stirring occasionally. The dish is done once the rice is cooked and the beans and tomatoes are cooked through. There will still be a bit of saucy moisture, some of which will evaporate as the dish cools slightly.

   Taste, and adjust seasonings to taste. Add a bit more sea salt or perhaps even seasoned salt, or top it off with nutritional yeast or another vegan Parmesan cheese substitute