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Red Beans with Couscous Mix

Background Story on the Red Beans and Couscous Mix:

Last night, my small group, “The Bible Babes”, were back in full swing.  It felt could to see everyone after such a long, summer break.  We are diving into Kelly Minter’s book, “All Things New”.  The session video that we watched last night set the tone for the study by having us to dive into two concepts:  1)  using our weakness to enable God’s strength to be present and seen by others, and 2) keeping our hearts wide open to others, even when we have been faced with some relationship challenges.  Of course, wide open hearts do not take the place of exerting boundaries.  However, it helps us to be vulnerable, release shame, and allow God’s grace to move in our hearts.  It definitely takes the Holy Spirit to be at work in hearts to thrive, even in the midst of our pain.

Tags Keywords:Red beans and couscous beans vegan healthy eating mixed vegetables dinner recipes food food photography
Red Beans with Couscous Pic 1

 

As you all know by now, I am doing something with beans and legumes almost every week.  About a week ago, I made a recipe that is almost gone unfortunately.  It is what I called my Red Beans & Couscous mix.  I didn’t use canned beans.  If I would have used canned beans, the red beans and couscous mix would have been done in about 35 minutes. It ended up taking two hours just for the red beans to be ready.  I literally dumped all kinds of ingredients into this mixture.  Last week, I made “Black Beans and Mixed Greens”.  You can find the recipe here.

 

Keywords:Red beans and couscous beans vegan healthy eating mixed vegetables dinner recipes food food photography
Red Beans with Couscous Pic 2

Here is the recipe:

Activity:  Making Red Beans & Couscous Mix

Total Prepping and Cooking Time:  35 minutes with canned beans, 2.5 hours with regular beans

Ingredients:

  • 1 box of couscous
  • 1 can of mushrooms
  • 1 can of mixed vegetables
  • 3 cans of beans or 1 bag of beans
  • vegetable broth or chicken broth (non-vegan)
  • 3 tablespoons of turmeric
  • 3 tablespoons of cumin
  • 3 tablespoons of garlic powder
  • 3 tablespoons of onion powder
  • 3 tablespoons of chili powder
  • 1 cup of nutritional yeast
  • Optional:  vegan mozzarella cheese or regular cheese on top

 

Tags Keywords:Red beans and couscous beans vegan healthy eating mixed vegetables dinner recipes food food photography
Red Beans with Couscous Pic 3

Directions:

  • Boil the beans in water according to whether they are bagged or canned.
  • Saute the mushrooms and mixed vegetables while the beans are boiling.
  • Boil the couscous and fluff with a fork when done.
  • Dump all of the above ingredients into a big pot, pouring in about two and a half coups of broth.
  • Add cheese as an optional topping.
  • Enjoy!

Servings: about 15

Have a blessed night!

 

Katina

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Garbanzo Beans with Peppers & Rice

Background Story on the Recipe

A couple of nights ago, I decided to make a late night concoction of garbanzo beans with peppers and rice.  It didn’t take too long, and it was surprisingly good.  That was the bonus.  Thursday was a pretty busy day, and so at a certain point, I realized that I had to give myself grace, and get some of the things done that I didn’t get done that day on Friday.  Worst case scenario: have a small layover on the weekend.  I knew God’s grace would be enough to handle what I needed for the day.  I just had to remind myself of that several times.

Watching a good movie on Pureflix after cooking this meal sounded like a great idea.  However, I guess I was more tired than I thought.  The next thing that I knew, I was waking up to the ending credits, and some good Christian music going.  I will replay the movie tonight, as well as the movie that I fell asleep on last night: “The Shunning”, by Beverly Lewis.  Guess what? I probably have a list of about 30 or more movies and television shows that I have on my “To Watch” List on my phone.  This is just from Pure Flix alone.

Here is the recipe:

Garbanzo Beans with Rice & Yellow Peppers, food, food blog, food photography, recipe, healthy eating, health, quick recipes for dinner
Garbanzo Beans with Rice & Yellow Peppers

Activity:  Making Garbanzo Beans with Peppers & Rice

Garbanzo Beans with Rice & Yellow Peppers, food, food blog, food photography, recipe, healthy eating, health, quick recipes for dinner

Total Prepping and Cooling Time: 35 minutes

Garbanzo Beans with Rice & Yellow Peppers, food, food blog, food photography, recipe, healthy eating, health, quick recipes for dinner

Ingredients: 

  • 1 1/2 cups of rice
  • Mixed Greens with garlic, Onion, and Sea Salt
  • 2 cans of Garbanzo Beans
  • 1/2 cup of Nutritional Yeast
  • 2 tablespoons of turmeric
  • 2 teaspoons of cumin
  • garlic powder
  • two yellow peppers

Directions:

Cook the rice in two cups of water.

While the rice is cooking,

  • cut up and saute the yellow peppers.
  • saute the mixed greens.
  • boil the beans.

When the rice is done, dump it into the mixed greens, along with the yellow peppers and all of the rest of the ingredients, adding about a cup of water to the mix.

It’s amazing how much flavor the nutritional yeast gives this recipe.

Enjoy!

 

Katina

 

 

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Vegan Mexican Hashbrown Bites

Because of the fact that my daughter is vegan, I am constantly trying to come up with vegan recipes that are fun, tasty, and simple.  For quite some time now, I was thinking of trying to make vegan hamburger patties using the ground crumble, but I was unsure of what the results would be, considering that the ground crumble could simply fall apart if it isn’t bound well.

Finally, last week I gave it a try.  To be more specific, I gave the vegan bites a try.  The hamburger patties will be for another day and another post.  I made one big bowl of this mixture.  At first, I only cooked about 20% of the bowl, and refrigerated the rest.  Later that day, I cooked the rest of the bowl.  I noticed the difference immediately.  Refrigerating the mixture causes it to stiffen and thicken up to a better consistency.  Thus, my recommendations for you would be to make the mixture, and refrigerate the mixture for one hour, and then start scooping the bites.  The one thing that I like about this recipe is the fact that the Mexican crumble has enough of a spicy kick, that you don’t need a lot of seasoning.  Please enjoy and have a wonderful Labor Day!

vegan recipes, healthy eating, healthy recipes, food

Activity:  Making Vegan Mexican Hashbrown Bites

Total Prepping and Cooking Time:  95 minutes

vegan recipes, healthy eating, healthy recipes, food

Ingredients:

 

Directions:

  • Dump all of the above ingredients, except the oil into a bowl.
  • Use a small cookie scoop or your hands to roll the bites.
  • Place the bites into the oiled skillet, turning them every so often with a small spatula.
  • Enjoy the vegan bites!

 

You shall eat the fruit of the labor of your hands; you shall be blessed, and it shall be well with you.  Psalms 128:2

 

Blessings,

Katina

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Quinoa Burgers

A few days ago, I decided to make my daughter some quinoa burgers, and she said that they came out pretty good.  I have made quinoa bites before, so I was thinking that quinoa burgers shouldn’t be too much of a difference.  I didn’t get a chance to taste them, but I know one thing:  the smell that was permeating throughout the house made me want to eat them.  I decided to let her enjoy these all on her own.

vegan burgers, quinoa, food, healthy living, cheese, spinach

Activity:  Making Quinoa Burgers for Dinner

Total Prepping and Cooking Time:  35 minutes

Ingredients: 

  • (1/2) cup of rice
  • (1/2) cup of quinoa
  • (3) tablespoons of flaxseed meal mixed with 4.5 tablespoons of water
  • (1) can of spinach
  • (3) tablespoons of nutritional yeast
  • (1/4) cup of grapeseed and sunflower oil, or whatever oil you have
  • (1/2) cup of vegan cheese

Directions:  

  1. Prepare two cookie sheets by greasing them with the grapeseed oil using a paper towel or optional, using parchment paper.  (I ran out, so there was no option.)
  2. Boil the rice for twenty minutes.
  3. Boil the quinoa for twenty minutes.
  4. Saute the spinach with grapeseed oil blend.
  5. Mix the rice, quinoa, and spinach in a bowl.
  6. Fold in the flaxseed mix, cheese, and nutritional yeast and stir.
  7. Create patties with your hands.
  8. Bake at 350 degrees for 22 minutes.
  9. Enjoy!

 

Know therefore that the Lord your God is God, the faithful God who keeps covenant and steadfast love with those who love him and keep his commandments, to a thousand generations,

Deuteronomy 7:9, ESV