Beans with Vegan Chorizo & Greens

 Source: The Rancho Gordo Heirloom Bean Guide

Makes 8-12 servings (with rice)

1/4 cup olive oil, divided

3/4 cup chopped onion

3 cloves garlic, minced

10 oz. vegan chorizo crumbles

16 oz. Santa Maria Pinquito beans (or other small red bean)

1 bunch greens, such as kale or chard

lemon juice to taste

salt & pepper to taste

cooked rice for serving

1. Place beans in pressure cooker and cover with water.  For unsoaked beans, cook at high pressure for 35 minutes & let pressure release naturally.  (Soaked beans- cook for 12 minutes)

2. In large pot or wok, heat a little oil and saute onion & garlic. Add chorizo and cook until heated through.  Stir in cooked beans (I like adding some of the liquid), greens and remaining ingredients.  Serve over rice.

White "Chicken" Chili

 Source: Plant-based Vegan Meat Cookbook

oil for frying

10 oz. chick'n strips

3/4 cup chopped onion

8 oz. green chiles, drained

4 cloves garlic, minced

1 can (15 oz) cannellini beans, drained & rinsed

1 can (15 oz) great northern beans, drained & rinsed

1 can (15 oz) pinto beans, drained & rinsed

2 bell peppers (red & green), seeded & chopped

3/4 cup coarsely chopped parsley

4 cups vegetable broth

1/2 cup dry white wine

1 TB ground cumin

1 TB dried oregano

1 tsp chili powder

1 veggie bouillon cube

1 tsp rosemary

1 tsp thyme

salt  & pepper for tasting

1. In large pot, heat oil & cook strips until heated through. Transfer to plate & cut into smaller pieces.

2. To the pot, add more oil and saute onion & garlic until fragrant.  Stir in peppers and saute 1-2 minutes more.  Stir in green chiles & beans.

3.  Add the broth, parsley, wine, & spices.  Bring to a boil then simmer for an hour. Stir in chick'n strips & serve.