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Below are some favorite recipes that we’ve included on ye olde blog. I try and keep this page up-to-date, but you can always use the searchbar at the right to find a particular recipe as well.
The recipe titles can be clicked on to visit the original post, complete with pictures (if I had my act together for that post) and
witty helpful commentary.
2 cups lentils
1 large onion, diced
1 tablespoon vegetable oil
2-4 tablespoons red thai curry paste
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon minced garlic
1 teaspoon ginger root, minced
1 28 oz can petite diced tomatoes, or crushed tomatoes
1-2 8 oz cans tomato sauce (add this to make the curry go farther, so it’s thinner and easier to serve over rice, or if it’s too spicy for you without it)
1. Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get “scummy”), put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary).
2. While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.
3. While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
4. Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.
5. When the lentils are tender drain them briefly (they should have absorbed most of the water but you don’t want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately over brown rice.
3/4 cup buckwheat flour
1 cup whole wheat flour
1/4 cup rolled oats
1/4 cup walnuts, finely chopped
1 T Flaxseed meal
1 T baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. almond extract
1 TBS orange zest
1/2 cup unsweetened applesauce
2 cups water (I added an extra 1/4 c. or so to thin it out further)
Mix all dry ingredients in a medium bowl until evenly blended. Add liquids and mix as little as possible to make batter. Small lumps are OK, they’ll disappear in cooking. Over-mixing will make pancakes flat and heavy.
Spoon the batter onto a hot, nonstick griddle. Yields about 12 medium pancakes, but I make smaller ones because they are more fun!
Frozen strawberries (or any berries), covered and heated in the microwave until piping hot. Smash them with a fork.
1 c. almonds
1 c. walnuts
1/2 c. raw shelled sunflower seeds
10 dried medjool dates, pitted
Put the nuts and seeds in a food processor and let it go 30-60 seconds depending on the texture you’d like. Scott likes 30 seconds, but 60 seconds will make it smoother and easier to shape into balls.
Add the dates and cinnamon. 1 tsp for “plain” treats and 1 1/2 TBS for cinnamon-y treats. You can also add 1 TBS of cocoa powder at this point for a REALLY decadent treat. Those are too rich for Scott but oh-so-delicious and a perfect chocolate fix for me.
Food process for another 10-20 seconds or so, until everything is well-incorporated. Then wash your hands and make balls!
1 scant TBS canola oil
1 medium yellow onion, diced (or 2 small red onions)
1 large rib celery, sliced
2 tsp minced fresh ginger root (if you have it, I didn’t)
1 15 oz can diced tomatoes (can use fresh)
1 TBS curry powder (we use the hot curry powder from our favorite spice shop)
1 tsp garam masala (can use ground coriander in a pinch)
1/2 tsp salt
1/4 tsp cayenne
4 cups water
3+ cups diced red potatoes, skins on
2 medium carrots, diced
6+ cups coarsely chopped spinach (I probably used close to 8 )
In a large saucepan, heat oil over medium heat. Add onion, celery, and ginger and cook for about 4 minutes. Add tomato, curry powder, garam masala, salt and cayenne and cook for 3 minutes over low heat.
Add water, potatoes and carrots and cook for 15 minutes over medium heat, stirring occasionally. Stir in spinach and cook until the potatoes are tender, 10 to 15 minutes, stirring occasionally. Remove from heat and let stand for about 5 minutes.
Serve by ladling over brown rice or quinoa.
You might want to double the recipe. It’s pretty delicious.
1 TBS olive oil
1 onion, chopped
1 rib celery, sliced thinly
2 carrots, sliced thinly
1 cup split peas, rinsed and drained
4 cups veggie broth
1/4 tsp. dried thyme
1/4 tsp. dried marjoram
2 TBS fresh parsley, chopped (or 1 1/2 tsp. dried)
Cook onion in olive oil for a couple of minutes until softened , then add celery and carrots and cook for 3 more minutes. Add everything else and cook on LOW for 50-60 minutes (30 will work in a pinch). Pull out 2 cups and blend it until smooth and return it to the pot. Add salt and pepper and enjoy!
* 1 1/2 cups wheat bran
* 1 cup unsweetened soy milk
* 1/2 cup unsweetened applesauce
* 1 TBS flaxmeal + 3 TBS water (combine and let stand for several minutes as an egg substitute)
* 1 extra heaping TBS flaxmeal for good measure
* 1/4 c. honey
* 1 teaspoon vanilla extract
* 1 cup whole wheat flour
* 1 1/4 teaspoon baking soda
* 1 1/4 teaspoon baking powder
* 1/2 teaspoon salt
* 1 heaping cup frozen berry blend (blueberries, raspberries, marionberries). I broke up the larger berries a bit.
1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups. Mix together wheat bran and soy milk, and let stand for 10 minutes. Add applesauce, flaxmeal, honey, and vanilla. In another bowl, combine whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in berries. Scoop into muffin cups.
2. Bake in preheated oven for 20 minutes, or until tops spring back when lightly tapped.
Cover ½ c. raisins in hot water and set aside.
Combine in a bowl:
1 ½ c. whole wheat flour
½ c. loosely packed brown sugar
½ tsp. baking soda
½ tsp. salt
¾ tsp. baking powder
1 tsp cinnamon
scant tsp ground ginger
couple of shakes of ground cloves
couple of shakes of ground nutmeg
2 TBS ground flax meal
Add all at once:
1 c. canned pumpkin
1 very ripe banana
½ c. applesauce
2 TBS honey
Stir only until moistened. Drain raisins and add in.
Spoon into greased or papered muffin cups, makes 12 nearly-full muffins.
Bake at 350 for 15-20 minutes.
Dunk in homemade pumpkin butter.
Combine in saucepan over low heat:
15 oz can of pumpkin
½ c. apple cider (or orange juice, or a combination)
up to ½ c brown sugar (to taste, I use less than half that much)
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp cloves
Stir for 15 minutes as it bubbles, until it is thick and dark. Use on fresh bread, waffles, crepes, muffins, anything!
1 Jumbo egg + 1 TBS flax meal (you can use 2 regular eggs instead, or use equivalent amount of egg whites)
½ c. unsweetened applesauce
¼ c. vegetable oil
½ c. packed brown sugar
1 tsp. vanilla extract
3 bananas, mashed (could puree)
Whisk together. Combine in a separate bowl:
2 c. whole wheat flour
1 tsp. baking soda
1 TBS cinnamon
Stir into dry, then add:
1 heaping cup frozen 3 berry blend (or any frozen berries. These were black, marion, and raspberries)
Grease regular muffin tins and fill all the way up. Sprinkle with brown sugar (optional). Bake at 375 F for 15-20 minutes.
1 large yellow onion
2 medium red bell peppers (or 1 lb frozen bell pepper blend)
3-5 cloves garlic (to taste)
1/2 teaspoon ground black pepper
1/4-1/2 teaspoon cayenne pepper (to taste)
1-3ish tablespoons taco seasoning (I highly recommend using more than you think you need)
4 cups vegetable broth
2 cups uncooked brown rice
several cans black beans
Chop onions and peppers and combine with veggie broth and spices. Use this mixture to cook the brown rice instead of just plain water.
Open black beans, rinse and drain. Or, cook from dried beans.
1/2 watermelon + 6 limes. Blend until smooth. Chill. Stir, enjoy. Oh, and next time throw fresh mint leaves in the blender. Mmmm.
Bonus! I’ve also done the following with success:
VARIATION 1) Substitute a cup of rolled oats for a cup of the whole wheat flour. Substitute a TBS of molasses for a TBS of the honey.
VARIATION 2) Add ~1/3 cup chopped walnuts and ~1 TBS cinnamon when you add the rest of the ingredients. It smells heavenly when cooking and makes a yummy, more artisan-like bread.
2 1/2 cups uncooked brown rice (1 lb)
enough veggie broth to cook the rice
Cook that up, fluff it and let it cool.
Add to it:
1 cup chopped green onion
1 cup chopped basil
2 cups tomatoes, chopped
1/2 cups pinenuts, toasted (forgot these but they’d be good)
Mix up the dressing:
1/4 c. red wine vinegar
1 tsp. honey
2 TBS lemon juice
1 TBS olive oil
Toss dressing on rice and veggies. Let sit until you’re ready to devour.
The night before, I put the following together (in a plastic bowl. Sourdough doesn’t like metal.):
2 1/2 c. whole wheat flour – I grind mine fresh
1 1/2 TBS sweetener – I use honey
1 1/2 cups unsweetened soymilk + 2 TBS lemon juice + 10 TBS water (basically you want 2 1/4 c. total liquid and I sour soymilk but like to add some water instead because it’s cheaper and works fine. Let it stand for a bit to get nice and thick.)
1/2 c. sourdough starter (the wet kind, aka 100% hydration or 1:1 flour: water)
The next morning, I heat up the waffler and stir in the following, in order:
2/3 tsp. baking soda (sprinkle this around so it’s very evenly dispersed)
1/4 – 1/2 tsp. salt
1 1/2 TBS canola oil
2 TBS ground flaxseed + 6 TBS water (let stand in a separate bowl for 5-10 minutes, then mix into the batter well)
The batter is unlike any other waffle batter I’ve made. It’s gloopy and fluffy and kind of strange to scoop onto the iron. You have to spread it yourself some, before closing the iron. If you have the Williams-Sonoma waffler, cook ‘em up on a 2.5
* 2 large garlic cloves, chopped
* 1 TBS olive oil (it called for 5 times as much but who needs that much oil?)
* 1 (14- to 15-ounce) can stewed tomatoes
* 1 3/4 cups veggie broth
* 2 (19-ounce) cans cannellini beans, rinsed and drained (3 cups) – any white bean will do, and I make this when I have some home-cooked beans on hand.
* 1/4 teaspoon black pepper
* 10+ cups fresh spinach, kale or other leafy green. About 5-7 oz. (if kale, coarsely chop it and remove stems)
Cook garlic in oil for 1-2 minutes. Add everything but the greens and simmer uncovered for 5 minutes. Add greens and cook a few more minutes. The kale will stay just a bit crunchy.
2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, thinly sliced (you can use canned or frozen corn instead of carrots)
1 red bell pepper, seeded, chopped
3 large jalapeño chilies, seeded, minced (about 4 1/2 tablespoons)
1 28-ounce can crushed tomatoes with added puree
3 cups water
2 15-ounce cans black beans, rinsed, drained
2 15-ounce cans kidney beans, rinsed, drained
1/2 cup bulgur
2 tablespoons white wine vinegar
5 garlic cloves, minced
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/4 teaspoon ground cinnamon
Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add onion, carrots, red bell pepper, and jalapeños and sauté until onion and carrots are almost tender, about 8 minutes. Add tomatoes, 3 cups water, beans, bulgur, white wine vinegar, garlic, and spices. Bring to boil. Reduce heat to medium-high and cook, uncovered, until bulgur is tender and mixture thickens, stirring often, about 20 minutes. Ladle chili into bowls and serve.
2 tablespoons olive oil
2 1/4 cups chopped onions
4 garlic cloves, minced
1 2 1/2-pound butternut squash, peeled, seeded, cut into 1-inch pieces
5 1/2 cups (or more) vegetable broth
Heat oil in heavy large pot over medium-high heat. Add onions; sauté until tender, about 12 minutes. Add garlic; stir 1 minute. Add squash and 5 1/2 cups broth; bring to boil. Reduce heat; cover and simmer until squash is soft, about 40 minutes. Cool slightly.
Working in batches, puree soup in blender until smooth. Return puree to pot. Add 1 teaspoon thyme and orange peel. Thin soup with more broth if desired. Simmer 3 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving, thinning with more broth if desired.)
2 cups (or 1 15oz can) black beans, rinsed and drained
6 TBS whole wheat flour
2 TBS vital wheat gluten
1/2 cup plain whole wheat bread CRUMBS (made from 1 or 2 toasted buns)
1 tsp chili powder
1 tsp ground cumin
2 TBS water
1 TB tomato paste or ketchup
2 cloves garlic, minced
1/2 small onion, chopped
Whole Wheat buns
Mash beans with a fork until there are no whole beans. Half beans are fine. Add flour, gluten, crumbs, chili powder, cumin, water and tomato paste, and garlic. Mix with a fork a bit, then add onions. Take off your wedding ring (you’re welcome) and use your hands to “knead” it for about a minute until it’s uniformly mixed.
I form about 6 patties, of uniform thickness (don’t make them too thick in the middle). I lay them all out on a big plate or the counter, then heat up a nonstick pan to medium. I don’t use oil, but you can if you need to. Cook patties three at a time for about 5 minutes on a side. Smush with a spatula if you want them to be a bit “crisper”. Turn over and cook another minute or so. They should brown a bit on each side. Serve warm on toasted buns, preferably with guacamole.
Other Recipes Mentioned
MASSAGED KALE SALAD WITH GRATED ROOT VEGETABLES AND AVOCADO – We shredded the rutabaga and carrots in our food processor, which sped up the prep and worked out well.
ASIAN SPINACH SALAD WITH ORANGE AND AVOCADO – So flavorful and easy to make. It tastes rich but has little oil. We use toasted sesame oil, but cut it back a bit because that flavor is really strong. We use red onion if we don’t have shallots on hand.
FRESH CORN SOUP TOPPED WITH ROASTED CORN GUACAMOLE – A lovely taste of summer that you can make anytime, with frozen corn. So light and yummy.
INDIAN BAKED RICE – We double the spices and onions, use brown rice, add soaked raisins, and leave out most of the oil. So basically, we decimated the original recipe, but with fabulous results. We make this several times a year and it’s on the menu for this week!
RATATOUILLE – We made it from this recipe
SPICY PEANUT AND EGGPLANT STEW – Veganomicon
HORSERADISH AND DILL “CREAM” SAUCE – Veganomicon (made with silken tofu)
WHOLE WHEAT SPAGHETTI AND BEANBALLS – Veganomicon
SNOBBY JOES – Veganomicon
POTATO AND KALE ENCHILADAS – Veganomicon, but posted here by the authors
BRUSSEL SPROUT AND PINE NUT PASTA – based on this recipe but leave out most of the added butter/oil, and use whole grain pasta.