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Starch Recipes

Vegan Chickpea/Garbanzo Bean Salad

Source: veganheaven.org

Ingredients

  • 2 cans chickpea/garbanzo beans – rinsed and drained

  • 1 can kidney beans – rinsed and drained

  • 1 cucumber, medium diced

  • 8 tomatoes, medium diced

  • 1 bunch finely chopped parsley

  • ½ Spanish onion, finely chopped

  • Juice of 1 lemon

  • 5 tablespoon olive oil

  • Salt and pepper to taste

Garnish

  • Feta cheese

  • 1 Avocado, medium diced

Directions

Combine the first five ingredients in a large bowl. Stir in the lemon juice and olive oil and season with salt & pepper.

 

Store in an airtight container and refrigerate for a few hours.

 

Before serving toss with feta cheese and avocado.

Broccoli and Chickpea/Garbanzo Beans Salad (Serves 4)

Source Martha Stewart.com

 Ingredients

  • 4 cups broccoli florets

  • 15 ounce rinsed and drained chickpea/garbanzo beans

  • 5 sliced scallions

  • ½ cup chopped fresh parsley

  • 1/3 cup toasted pine nuts

  • 1 clove minced garlic

  • 2 t Dijon mustard

  • 1 t local honey

  • 1 tablespoon grated lemon zest

  • ¼ cup fresh lemon juice

  • 6 tablespoon extra-virgin olive oil

  • Salt and pepper to taste

Directions

First steam broccoli florets, until al dente, 5 to 7 minutes, remove and cool.

 

Coarsely chopped broccoli and combine with chickpeas, scallions, parsley, and pine nuts in a bowl.

In a small bowl, combine garlic, mustard, honey, lemon zest, and lemon juice and slowly adding olive oil, whisking to emulsify - seasoning to taste with salt and pepper.

 

Drizzle broccoli salad with dressing and adjust seasoning.

Black Bean Corn/Avocado Salad with Lime Vinaigrette

Source: onceuponachef.com

Ingredients

  • 2 - 15ounce black beans, rinsed and drained

  • 3 ears of cooked corn, remove kernels off the cob

  • 2 diced red pepper

  • 2 cloves minced garlic

  • 2 tablespoon minced shallot

  • 2 t salt

  • 2 t cayenne pepper

Vinaigrette: Start with 1 tablespoon sugar or local honey, to taste, add up to 2 tablespoons of all toll 9 tablespoons olive oil. 1 t lime zest and 6 tablespoons fresh lime juice. ½ cup chopped fresh cilantro + more for garnish

Directions

Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill few hours or overnight. Before serving chop 2 Haas avocados, add to salad, and mix gently; do not mash the avocados. Garnish with more cilantro.

 

Serve at room temperatures.

Mushroom Cauliflower “Rice” Skillet

 

Source: Primaverakitchen.com

 

Ingredients

  • 2 tablespoon extra-virgin olive oil

  • 1 stick sliced celery

  • ½ cup chopped onion

  • 1large clove minced garlic

  • 2 cups sliced mushrooms

  • 14ounces cauliflower florets

  • 1/3 cup organic vegetable broth

  • Soy sauce to taste (coconut amino is alternative)

  • 2 cups fresh spinach

  • Salt/pepper to taste

  • 1 tablespoon fresh chopped parsley

 

Directions

  • Pulse cauliflower florets in a food processor for about 25-30 seconds until it’s a rice-like consistency and set aside.

  • In a large skillet add olive oil over medium heat. Add onions and celery cook until tender about 5 minutes. Add garlic and cook for additional 30 minutes. Add mushrooms to sauté until cooked thoroughly.

  • Add “cauliflower rice”, the vegetable broth, and soy sauce. Allow the “cauliflower rice” to absorb the vegetable broth. Cook until soft, but not mushy.

  • Add spinach and cook for additional 2 minutes. Seasoning to taste salt and pepper and garnish with fresh parsley before serving.

Roasted Parsnips and Sweet Potatoes with Honey-Pecan Drizzle

Source: WholeFoodsMarket.com

  • 2 pounds sweet potatoes, peeled and cut into 1-inch chunks

  • 2 pounds parsnip, cut into 1-inch chunks

  • 1 bay leaf

  • 3 tablespoon extra-virgin olive oil

  • ½ t fine sea salt

  • 1 cup fresh-squeezed orange juice

  • 1/3 cup local honey

  • 2 tablespoons brown sugar

  • ½ cup pecans, toasted and chopped

  • ¼ cup chopped parsley

  • ¼ t ground black pepper

Preheat oven to 400 degree

  • In a large bowl, toss together sweet potatoes, parsnips, bay leaf, olive oil, salt, and pepper- transfer to a large roasting pan. Roasting, stirring occasionally, until tender and golden brown, about 1 hour.

  • Whisk together juice, honey, and sugar in a medium saucepan and bring to a boil. Reduce heat and simmer until reduced and thickened 7 to 8 minutes. Stir in toasting pecans.

  • Transfer vegetables to a warm platter, drizzle honey-pecan mixture over the top, and garnish with parsley.