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Smokey Black Bean Stew

I got the inspiration for this recipe from a recipe of the same name in the December 2012 Runner’s World. This is a very satisfying soup. A bit too spicy for Pam, but you can eliminate the Cayenne Peppers. Zero fat and Joel Fuhrman “Eat to Live” approved. — I’m going to do the 6 week program and needed to get stocked up on some Joel Fuhrman approved foods. 100% vegan and 200% healthy! Is that even possible? Compared to the average American diet of burgers and fries with zero vegetables, this is 1000% healthy! Okay off my soap box… Hope you enjoy this one!

Click on the soup to see the recipe!

 

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Pressure Cooker Fat-Free Refried Beans II

Yes this is a repeat recipe, but this one has more flavor. I love to use these beans on a bed of organic spring mix leaf salad topped with some broken Baked Tostitos. I then garnish the dish with some grape tomatoes, cilantro, and chopped green onion. Sometimes I add some salsa and Pam loves Trader Joe’s Peach Salsa on hers. We call that dish a Tostada Salad and it happens to be Pam’s favorite vegan dish.

Click on the beans to see the recipe.

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Creamy Potato Leek Soup

Potatoes are a great nutritious food, but most people turn it into junk food by deep frying it or adding butter, sour cream, bacon, cheese and other assorted fatty toppings. Fortunately there’s a simple way to make the potato a great healthy treat. I found this recipe that uses white beans to make it creamy instead of milk, butter, or cream. I eliminated the the olive to make it fat free and added carrots and celery to give it a little more flavor. It’s super easy to make especially if you have an immersion blender, but you can use a regular blender too.

Click on the beans to see the recipe.

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Pressure Cooker Fat-Free Refried Beans

Beans have become a staple in my meal plans these days. One common way to enjoy beans in Southern California is refried in Mexican Restaurants. So I set out to find a way to make these without fat or any animal products. I found a recipe on fatfreevegan.com and gave them a try. They were quite good, but needed a little more bite so I modified the recipe to fit Pam and my tastes. You could add some chopped hot peppers to the recipe or simply pour some Pico Pica Hot Sauce on them after they’re served. — These are surprisingly good on top of a bed of salad greens and some low-fat (or fat-free if you can find them) tortilla chips. I call this a Tostada Salad.

Click on the beans to see the recipe.

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Vegan Black Bean Soup

Well a lot has happened since my last recipe post. I was diagnosed with Type II Diabetes, Pam and I enjoyed a nice week at sea on a Carnival Cruise, and most recently I spent a week which included two colonoscopies. Now the biggest news which will affect all future posted recipes, I’ve become a vegan. There’s no way I want to spend the rest of my life poking my fingers to test my blood sugar and taking diabetes medicines. So I’ve gone vegan to turn my health around… Here is one of the first recipes I’ve tried, it’s quite mild, but very satisfying. This could easily be modified to include some diced Serrano Chile’s or Jalapeno Chile’s.

This is a modified recipe from allrecipes.com, I love that site.

Click on the soup to see the recipe.

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