Black Bean Mishmash

Background on Black Bean Fun

With the way that the weather has been within the last few days, it makes one want to snuggle up with a throw and a book, or perhaps a movie, and just relax. Before we get into the black bean recipe, I would like to share a little bit of my reading adventure from the last few months.

I have been reading so many different books within the last few weeks that it’s a wonder that I can keep up with what’s going on in each book.

One book that I am currently reading is entitled, “The Sharper the Knife, The Less You Cry”. Because of taking four years of french in high school, and enjoying every minute of it, I decided to purchase this book at a rummage sale a few months ago. The main character, Kathleen, decides to leave the corporate world, move to Paris, and attend Le Cordon Bleu to pursue her dreams.

There are several different adventures that she has along the way. Some of which involve the relationships between her and her colleagues, her and her boyfriend, and her and her instructors whom she grows to love. This book is filled with French recipes and tons of laughter. Kathleen quickly finds out that life and recipes have a lot in common. As Christians, we are all too familiar with that as well.

Life Analysis

When it comes to recipes, we can have all the ingredients, make the dish exactly as described, and then everything comes out perfect. And such is the Christian life. But then, there are other times that we follow the recipe to a tee, and it turns out a disaster. Perhaps the oil got too brown, we overcooked the rice, or we ended up with meat that was too dry.

God is driving the bus. And we often forget that. Life isn’t a recipe or a secret formula. And although we think we have it all under control, things may fall apart just like the recipe that we knew we followed the directions to a tee. Jeremiah 29:11 tells us: 
For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future. (NIV)

black beans, healthy living, simple meals, mixed vegetables, rice, vegan, vegetarian, eating, food, food photography

Here is the the recipe:

Activity: Making Black Bean Mishmash

Total Prepping and Cooking Time: 35 Minutes


1 onion

1/4 cup of nutritional yeast

1 can of mixed vegetables

2 cans of organic black beans

1 box of Quinoa w/brown rice & Rosemary

1/4 cup of oil

onion powder -2 tablespoons

garlic powder -2 tablespoons

cumin -2 tablespoons


Boil the box of quinoa w/brown rice mixture.

While the quinoa mix is boiling, do the following:

  • Cut up and saute the onion in a skillet.
  • Boil the mixed vegetables.
  • Heat up the organic black beans.
  • Dump all the cooked ingredients into the skillet with the onion, adding the seasonings and nutritional yeast as well.
  • Enjoy!

Here are other bean recipes in case you’re interested:

Simple Beans and Zucchini Soup

Everything Chili

God bless!


God is driving the bus. And we often forget that. Life isn’t a recipe or a secret formula. And although we think we have it all under control, things may fall apart just like the recipe that we knew we followed the directions to a tee. Jeremiah 29:11 tells us:
For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future. (NIV)

Black Lentil Soup with Rice

Venture:  Making Black Lentil Soup with Rice

This is a super quick and easy recipe to make for lunch or dinner.  Depending on how many pounds of black lentils that you buy, you can have this to last for 5 to 7 days, even with a large family.  As I mentioned in one of my more recent posts, you are going to see a lot of recipes where I use cut-leaf spinach and fire-roasted salsa style diced tomatoes.  This is also one of them.  They are inexpensive, and I love the combination.  The tomatoes give just the right kick without being overwhelming.

It would be too much like right if I could just give the recipe without a background story or some drama behind an ingredient.  My friend and I went into Whole Foods about a month ago.  When we got in the store, we both went our separate ways.  I was happily pouring items into bags and weighing them over in the bulk session.  My friend and her daughter were in bliss over in the bakery section. I was just finishing up on grabbing the black lentils, when I decided that I would purchase some split green peas.  I pulled the lever down, and the lever got stuck.  Literally six to seven pounds of split green peas went all over the floor, and inside the squares into between the bulk items.  A worker came over to sweep up the mess.  I tried to explain what happened, but I don’t think it was any comfort.  She gave me grace by not saying anything and grabbing the broom and dustpan to take care of the clean-up job.  At this point, I was thinking, maybe I should grab the almond flour and head to the front.

black lentils, rice, soup. spinach, fire-roasted tomatoes
Black Lentil Soup with Rice

By the time that I got to the register, my friend and her daughter were there.  I tell her about what happened, and how I had an embarrassing moment in the bulk section.  She proceeded to tell me about her embarrassing moment in the bakery section.  What’s an adventure to the grocery store without a little bit of drama?  Here’s the recipe:


Making Black Lentil Soup with Rice

Total Prepping and Cooking Time:

70 minutes


  • garlic powder
  • onion powder
  • 2 tablespoons of nutritional yeast
  • paprika
  • cumin
  • curry
  • turmeric
  • italian seasoning
  • Imagine low sodium vegan broth
  • 2 pds. of black lentils
  • 1 can of cut leaf spinach
  • 2 cans of fire-roasted salsa style diced tomatoes


  • Boil two cups of white rice.
  • While the white rice is bowling, boil 8 cups of water, and add two pounds of black lentils after the  water starts boiling.
  • The lentils need to cook for about 35 minutes.
  • Saute the spinach and tomatoes with oil or vegan butter.
  • After the lentils are ready, add the broth and all the rest of the ingredients, except the rice.
  • Cook for another 15 minutes.
  • I kept the rice on the side and poured the black lentil soup on top.

Behold, I am doing a new thing;
    now it springs forth, do you not perceive it?
I will make a way in the wilderness
    and rivers in the desert.

Isaiah 43:19

Pasta Goulash

Just in case you haven’t figured it out by now, I love me some pasta.  I decided to call this mixture “pasta goulash” because I took a mixture of some of everything that I had left in the fridge before it came time to go grocery shopping again, and made a meal out of it.  The funny thing about it is that it actually came out pretty good, and I could taste the spices on each of the main ingredients separately.  I hope that this recipe inspires you to make your own goulash of a meal.  Enjoy!  Have a blessed rest of your weekend.


Activity:  Cooking Pasta Goulash for Dinner

Total Prepping and Cooking Time:  60 minutes

vegan recipe, healthy eating, vegan potato mix


  • (1) box of spaghetti  – $.50
  • (1) jar of balsamic vinegar  –  $3.69
  • (1)  .75 oz of parsley flakes  – $1.00
  • (1) .75 oz of onion powder  – $1.00
  • (1)  .75 oz of chili powder  – $1.00
  • (3)  ears of corn  – $1.00
  • (1) 13.5 oz can of cut spinach – $.75
  • (1) container of butter or bottle of olive oil or vegan butter – $3.69
  • (1) bag of mini red and golden yellow potatoes -$2.00
  • (1) bag of cello carrots – $.50

Total Cost: $ 18.82

Cost for two days: $9.41

Cost for three days: $6.27

Estimated Duration of Food:  2 days for a family of 4-6, 3 days for a family of 1-3

potatoes, vegan eating, healthy living, red potatoes


  1.  Cut up 1/3 of the bag of gold and red mini potatoes into 4 wedges each.
  2. Pour oil or butter over the potatoes, and sprinkle them with chili powder and parsley flakes.
  3. Place them in the oven for about 40 minutes, or until nice and crisp.
  4. Boil a pot of water, and then add spaghetti and oil to the boiling water.
  5. Drain the can of spinach using a colander to remove excess liquid.
  6. Cut the corn off the stalks, and place them into an oiled skillet.
  7. Cut the cello carrots into spirals using a potato peeler or knife.
  8. Place the carrots and spinach into the skillet with the corn, and sprinkle them with parsley flakes.
  9. Drain the excess liquid off the pasta using the lid of the pot, colander, or strainer.
  10. Place the potato wedges and all of the sauteed vegetables into the pot of spaghetti, adding oil and balsamic vinegar to the pot.
  11. Enjoy!


The Lord is my shepherd;
I shall not want.
He makes me to lie down in green pastures;
He leads me beside the still waters.
He restores my soul;
He leads me in the paths of righteousness
For His name’s sake.

Psalms 23: 1-3, NKJV