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Stir in the soy sauce and 2 tbsp of the reserved mandarin orange juice. small can (11 oz) mandarin oranges, juice reservedįry the carrots and ginger with the bean and onion mixture for a few minutes until the carrots are cooked but still crunchy.You’ll need adzuki beans or black beans in the basic recipe, as well as: Add salt and pepper to taste.įeeling fancy? Serve with a side of sliced avocado and warm corn tortillas. Cook on medium-high heat for 5 minutes, until the tomatoes no longer taste raw. Stir the cumin and chili powder into the bean and onion mixture and fry for a minute to coat. 1 can diced tomatoes with green chilies, drained.You’ll need Pinto Beans in the basic recipe, as well as: Add salt and pepper to taste.įeeling fancy? Add a can of chopped artichoke hearts and serve with warm pita bread. Stir in the lemon juice and parsley and heat through. You’ll need Great Northern White Beans in the basic recipe, as well as:Īdd the celery and olives to the bean and onion mixture and fry for a few minutes to soften. Add salt and pepper to taste.įeeling fancy? Serve with warm naan and a side of sliced mangoes. Fry for a minute, than add the ginger and tomatoes and their juices. Stir the curry powder and cinnamon into the chickpea and onion mixture. a thumb-sized piece fresh ginger, minced.1 can diced tomatoes with green chilies.You’ll need chickpeas as the beans in the basic recipe, as well as: Add the garlic and fry for an additional 5 minutes. Heat up the oil in a large pan over medium-high heat and fry the onion for 5 minutes. 1 can drained and rinsed beans, or 2 cups cookedĬook the brown rice in a rice steamer or follow the directions here.
#SQUIDOO BODYBUILDING UPDATE#
I’ve got a standard five-ingredient framework to use for basic beans and rice, and then a five-ingredient update to represent whichever fare you desire: Indian, Mediterranean, Mexican, Asian, and even our local Baltimorean food.īasic Beans and Rice Recipe with Five Variations So today I’m here to share the tricks I learned about escalating ho-hum healthy food into nutritious ethnic cuisine. Soon everyday was “Meatless Monday!”Īt first I followed recipes to the letter, but soon I began to recognize patterns in regional flavor combinations. It started with just a “Meatless Monday” night that felt so good in my belly and my wallet that it evolved into meat just twice a week. Learning to cook hearty vegetarian meals was a process for me. Throw in fantastic versatility at pennies per serving and you’ve got yourself not just the backbone of the plant-based diet, but also a universal staple food. The amino acids in rice and beans come together to form a complete vegan protein, making a simple way to get both complex carbs and protein in a single vegetarian meal (though the “complete protein” thing is actually not important - your body pools amino acids and can combine them from several meals, so no need to always get them in the same meal). Whether you’re just going plant-based, new to vegan cooking or just in a beans-&-rice rut, I’ve got five quick and delicious variations to keep you fueled without breaking the bank. Today she’s bringing us something not-so-sweet but just as valuable: five twists on that old vegetarian runner’s standby, rice and beans.
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This is a post by Christine, Matt’s sister with a knack for vegan baking.