As one of the B's in G-BOMBS, Beans are among some of the most anti-inflammatory, anti-cancer foods on the planet!
All recipes below are Detox-Approved! Enjoy!
Crockpot Quinoa Chili
Serves 6
Ingredients:
2½ cups vegetable broth
½ cup uncooked quinoa
One 15oz can black beans, drained + rinsed
One 14oz can diced tomatoes, with juices
¼ cup chopped red bell pepper
¼ cup chopped green bell pepper
1 medium carrot, diced
½ onion, chopped
3 cloves garlic, minced
½ small chili pepper {your choice}
2 tsp chili powder
¼ tsp cayenne pepper
1 tsp sea salt, or to taste
1 tsp ground black pepper
1 tsp ground cumin
1 tsp oregano
Instructions:
- Add the vegetable broth, uncooked quinoa, black beans & tomatoes to the slow cooker. Stir to combine. Next add the peppers, carrot, onion & garlic, stir, then add the rest of the seasonings & stir a few times to combine.
- Cover & set your slow cooker to high for 2½ to 3 hours or on low for 5-6 hours, monitoring for last 45 minutes or so to achieve your preferred thickness. Cooking longer with result in thicker chili. Add a bit more veggie broth if you want a thinner chili.
- Season to taste. Serve with your favorite toppings like avocado, green onions or cilantro. Enjoy!
Bean Balls & Squoodles
Serves 4
Ingredients:
¾ cup walnuts, finely chopped and toasted
¾ cup rolled oats or coarse oat flour
1 cup carrot, shredded
½ cup fresh parsley, finely chopped
⅓ cup fresh basil leaves, finely chopped
2-3 tbsp sun-dried tomatoes, chopped
3 large garlic cloves, minced
One-15oz can kidney beans, drained + rinsed
2 tbsp ground flax
3 tbsp water
½ tbsp olive oil
1 tsp dried oregano
¾ tsp sea salt, or to taste
freshly ground black pepper, to taste
¼ tsp red pepper flakes {optional}
Squash noodles or gluten free pasta
Instructions:
- Preheat the oven to 350F. On a baking sheet lined with parchment paper, toast the walnuts for 7-9 minutes until fragrant & golden.
- Meanwhile, process the oats into a course flour in a food processor.
- Add the carrot, parsley, basil, sun-dried tomatoes, garlic, walnuts & oat flour to a large bowl. Stir to combine.
- Process the beans into a fine chop or coarse paste in a food processor. Add the beans to the bowl & stir.
- In a mug, whisk together the ground flax + water & immediately stir into the vegetable bean mixture until fully combined.
- Stir the oil, oregano, salt, pepper & red pepper flakes (if using) into the bowl, adjusting to taste.
- Shape the mixture into 18-20 balls (the size of golf-balls), packing each ball tightly between your hands so it holds together well. Place each ball onto the prepared baking sheet an inch or two apart & bake for 20 minutes. Gently flip the balls and bake for another 15-20 minutes until golden on both sides. Cool for 10 minutes.
- Serve over spaghetti squash noodles or gluten free pasta with tomato sauce.
Squoodles with Black Bean Guacamole
Serves 2
For Squoodles:
1 medium spaghetti squash
olive oil
ground cumin
ground chili powder
dried oregano
salt & pepper
For Guacamole:
2 avocados, pitted
½ cup red onion, diced
1 small tomato, seeded and diced
One-15oz can black beans, drained + rinsed
¼ cup cilantro, chopped
2 tbsp fresh lime juice or to taste
Sea salt, to taste
Freshly ground black pepper, to taste
Red pepper flakes, to taste
Instructions:
- Squash: Preheat oven to 375F & line a baking sheet with parchment paper. Slice off the stem of the squash + slice through lengthwise to create two long halves. Scoop out the seeds, brush with some olive oil & sprinkle with salt + pepper.
- Place squash halves, cut side down, on the baking sheet & roast for 30-50 minutes, depending on how large the squash is. When the squash is tender enough to scrape into strands with a fork, it’s ready. Be sure to check not to cook for too long or it will turn mushy.
- Guacamole: Meanwhile, mash the avocado in a large bowl. Fold in the onion, tomato, black beans & cilantro. Season to taste with lime juice, salt, pepper & red pepper flakes.
- Remove squash from the oven, flip over, and scrape the flesh with a fork in vertical motions until you've scraped all the strands off the skin. Sprinkle on some chili powder, cumin, oregano, salt, and pepper to your liking.
- Top the squash noodles with guacamole and serve warm. Enjoy!
Best Ever Instant Pot Vegan Chili
Serving Size: 12
Ingredients:
1 large onion, chopped
1 red bell pepper, diced
1 green bell pepper, diced
3 garlic cloves, minced
2 cups cauliflower crumbles
1 cup mushrooms
2 cups water
½ tsp garlic powder
½ tsp black pepper
1 tsp paprika
1 tsp oregano
1 tsp chipotle chili powder {optional}
¼ cup chili powder
2 tsp ground cumin
One-15oz can pinto beans
One-15oz can kidney beans
One- 8oz can tomato sauce
One-15oz can diced tomatoes
One- 6oz can tomato paste
2 tbsp masa tamale flour
Instructions:
- Add all veggies, water, spices & beans to instant pot & stir well.
- Add tomato sauce + diced tomatoes to top of the stew & do not stir. Add lid & set to Manual-mode for 10 minutes.
- Allow to naturally vent when completed for another 10 minutes before carefully releasing any additional pressure.
- Add the masa flour & stir thoroughly. Let rest for 10 minutes to thicken, stirring occasionally.
Edamame Zoodle Bowl
Serves 2
Ingredients:
2 medium zucchinis, spiralized
1 cup edamame, shelled + cooked
+
Instructions:
- Bring water to a boil & cook edamame. When ready, drain & rinse.
- Meanwhile, spiralize the zucchini. Combine with cooked edamame in a large bowl.
- In a food processor or high-speed blender, blend all ingredients for the sauce until smooth, about 1 minute.
- Toss the sauce with the zoodles. Voila!
Greek Tzatziki Bowl
Serves 2
Ingredients:
4 cups kale, divided
1 cup white cannellini beans or chickpeas, divided
1½ cups cooked quinoa, divided
1½ cup english cucumber, sliced, divided
½ cup green or kalamata olives, divided
+
Sauce:
½ cup tahini
¼ cup water
½ lemon, juiced
½ cup fresh dill {stems are ok}
½ cup english cucumber, chopped
1 tbsp shallot or green onion, chopped
½ tsp maple syrup
1 garlic clove, minced
½ tsp sea salt + ¼ tsp black pepper
½ jalapeño, seeded + diced {optional}
Instructions:
- Divide salad ingredients into two bowls.
- In a high-speed blender or food processor, add all ingredients for the sauce & blend until smooth, scraping sides down, about 1 minute. Season to taste.
- Pour sauce over both bowls. Enjoy!
Egg Roll in a Bowl
Baked Tofu:
1 block extra-firm tofu
1 tbsp toasted sesame oil
½ tsp garlic powder
1 tsp sea salt
1 tbsp arrowroot powder or corn starch
+
Veggie Bowl:
1 tbsp olive oil
½ red onion, thinly sliced
2 carrots, shredded
2 celery ribs, chopped
1 cup edamame, shelled
4 cups cabbage, shredded
1 cup mushrooms, sliced
2 tablespoons gluten free tamari
¼ tsp sea salt
Freshly ground black pepper, to taste
1 tsp toasted sesame oil
Chopped green onions & sesame seeds, for garnish
Instructions:
- Preheat oven to 400F. Drain water from tofu, pat dry with towel & cut into 1-inch cubes. In a large bowl, combine tofu with sesame oil, garlic powder & salt. Sprinkle in the arrowroot & mix thoroughly.
- Spread the tofu cubes out in a single layer on a lined baking sheet, baking for 30 minutes, flipping the cubes halfway through.
- Meanwhile, heat the olive oil in a large deep skillet or dutch oven {fits at least 3.5 quarts} over medium-high heat & sauté the onion, carrots + celery until they start to soften, about 5 minutes.
- Add the edamame, cabbage, mushrooms, tamari, salt + pepper, along with a splash of water to create steam & help prevent sticking. Cover & cook on medium-low until the vegetables are at your preferred crunchy/tenderness, about 10 to 15 minutes.
- Remove from heat & stir in the sesame oil to combine with the vegetables. Season with more tamari, salt & pepper, if desired. Serve warm topped with the baked tofu, green onions & sesame seeds. Enjoy!
Cauliflower Lasagne
Ingredients:
12 gluten free brown rice lasagna noodles
2 cups cauliflower
1 block tofu, rinsed, dried + sliced
2 cups vegan mozzarella, shredded
One - 28oz jar pasta sauce
3 garlic cloves, diced
2 tsp dried oregano {or 1 drop doTerra oregano oil}
½ cup fresh basil, finely chopped {or 2 drops doTerra basil oil}
salt + pepper to taste
Instructions:
- Heat oven to 375F. Bring two separate pots of water to boil, then cook both the noodles & cauliflower.
- Add tofu, cooked veggies, herbs/oils, garlic, salt + pepper. Pulse to a ricotta texture. Stir in 1 cup of cheese.
- In a large baking dish, spread a layer of pasta sauce. Layer on 3 cooked noodles. Spread a layer of ricotta mixture. Spread a layer of pasta sauce. Add 3 cooked noodles. Spread ricotta mixture. Spread a layer of pasta sauce. Add the last 3 noodles. Add a little more pasta sauce. Sprinkle with remaining shredded mozzarella.
- Cover & bake for 45 min @ 375F. Remove the cover & bake for 15 min longer.
- Remove from the oven, sprinkle with a little fresh basil & serve!
The Best Dang Veggie Lasagna Ever
My favorite vegan lasagna! Look for this secret recipe in
Savory Jumbo Chickpea Pancake
Yields 1 large pancake or 2 small
Ingredients:
½ tbsp extra virgin olive oil
½ cup chickpea flour
¼ tsp garlic powder
¼ tsp fine grain sea salt
⅛ tsp freshly ground black pepper
¼ tsp baking powder
pinch red pepper flakes {optional}
½ cup + 2 tbsp water
¼ cup green onion, finely chopped
¼ cup red bell pepper, finely chopped
Toppings: salsa, avocado, hummus, tahini sauce, etc. {optional}
Instructions:
- Heat the oil in a skillet over medium heat.
- In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder + pepper flakes.
- Add the water & whisk well until no clumps remain, creating lots of air bubbles in the batter. Stir in the chopped vegetables.
- With the skillet hot, pour on all of the batter to make one jumbo pancake & quickly spread it out evenly. Cook for 5-6 minutes on one side until you can easily slide a spatula under the pancake to flip it without breakage. Flip & cook for another 5 minutes, until lightly golden.
- Serve with desired toppings & enjoy!
Chana Masala
Ingredients:
3 cups dried chickpeas, soaked or two-15oz cans
1½ cups water
2 tbsp extra virgin olive oil
1 bay leaf {optional}
½ tsp cinnamon
⅛ tsp clove
1 tsp cardamom
1½ cup onion, diced
½ jalapeño, seeded + finely sliced {optional}
½ tbsp ginger, minced
½ tbsp garlic, minced
1½ cup fresh tomatoes, finely chopped
¾ tsp sea salt
¼ tsp turmeric
1½ tsp Indian red chili powder {or regular}
1 tsp garam masala
2 tsp coriander powder
½ tsp cumin powder
2 tbsp fresh cilantro, finely chopped
Instructions:
- If using dried chickpeas, rinse three times, then soak the beans in 4 cups of water for at least 8 hours or overnight. Drain & rinse. Add to a large pot with twice the volume in water, bring to a boil, then simmer for 60 minutes or until tender.
- In the same large pot, heat the oil. Add the bay leaf, cinnamon, clove + cardamom, stirring until aromatics release.
- Add the onions + jalapeño & saute until golden, about 4 minutes.
- Add ginger + garlic, stirring for 1 minute so they do not burn.
- Add tomatoes + salt, cooking until tender & thick.
- Stir in chili powder, turmeric, masala, coriander + cumin, cooking for another 3-4 minutes.
- Add the chana along with the aquafaba {chana stock- approx. 1¼ cups}. Pour in another ½ cup of water. If using canned chickpeas, drain & rinse, then add them with 1¾ cups of water. Mix throughly.
- Season to taste, cover & simmer for another 15 minutes or until consistency is thick. Serve over rice with cilantro garnish. Voila!
One Pot Biryani
Serves 6
Ingredients:
Veggies:
2 tbsp coconut oil
1 large yellow onion, halved
2 cups cauliflower, chopped
1 cup green beans, chopped
1 carrot, chopped
1½ cups chickpeas, cooked
1 tsp garam masala
1 garlic clove, minced
2 tsp ginger, minced {or 2 drops doTerra ginger oil}
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Rice:
1 tbsp coconut oil
2 cups wild rice
1 cinnamon stick {or 1 drop doTerra cinnamon}
1 bay leaf
1 tsp garam masala
1 tsp ginger, minced {or 1 drop doTerra ginger oil}
1 garlic clove, minced
4 cups vegetable broth
¼ tsp ground turmeric {or 1 drop doTerra turmeric oil}
¼ cup cashews or almonds, chopped
¼ cup golden raisins {optional}
Fresh cilantro for topping, chopped
Instructions:
- Veggies: Heat 1 tbsp coconut oil in a large soup pot over medium heat. Add the onions & sauté until browned, about 7 min. Remove from the pot & set aside.
- In the same pot, heat remaining coconut oil. Add in the cauliflower, beans, + carrot. Sauté until browned, about 5 min.
- Toss in the chickpeas, masala, garlic + ginger, cooking for 1 minute. Remove the veggies from the pot and set aside.
- Rice: in the same pot, warm the coconut oil, then add the rice, cinnamon, bay leaf, masala, ginger + garlic. Sauté for 1 min.
- Add the veggie broth & bring to a simmer. Cover & cook on low heat until the rice is tender, about 15-20 minutes.
- Turn off the heat & sprinkle in the turmeric. Meanwhile, cut the end off the onion halves & separate the layers.
- Fluff rice with a fork, fold in the veggies, onions, nuts + raisins. Top with some cilantro & serve!