Monday, April 19, 2010

Chickpea & Feta Salad

Source: Vegetarian Times

2 TB lemon juice
1 TB olive oil
1/2 cup finely chopped red onion
2 cups baby spinach leaves
1 can garbanzo beans, drained & rinsed
1 cup shredded carrots
1 small red pepper, finely chopped
1/3 cup toasted sunflower seeds
1 small head Romaine, cut into 1/2 inch strips
3-4 oz. crumbled feta
Vinegar dressing for drizzling

1. Whisk together lemon juice & oil. Stir in red onion; set aside.
2. Roll a few spinach leaves at a time into a cylinder, and slice into thin strips.
3. Combine spinach, chickpeas, carrots, red pepper, & sunflower seeds into a large bowl. Stir in onion mixture & toss to coat. Season with salt & pepper.
4. Place Romaine lettuce in a large serving bowl, followed by chickpea mixture & top with feta. Drizzle with additional dressing if desired.

Friday, April 2, 2010

Black Bean & Beer Chili

Source: Vegetarian Times
Makes 6-8 servings

2 TB oil
1 cup chopped onion
1 red pepper, diced
5 tsp minced garlic
2 chipotle chiles in adobo sauce, minced
2 TB cumin
2 cans (15 oz each) black beans, drained & rinsed
24 oz. dark beer
1 can (15 oz) diced tomatoes
1 cup corn
salt to taste

Heat oil in large pot; saute onion, red pepper, & garlic. Add chipotles & cumin; saute mixture about 5 minutes. Stir in beans, beer, tomatoes, & corn. Bring chili to a boil. Reduce heat & simmer 45 minutes or until thick.