Recipe by Amy Hendel of TheDailyMeal.com Servings: 8 Serving size: one piece of toast 1 tablespoon soybean oil 1 cup soy nuts, roasted and salted 1 cup assorted dried fruit, chopped 1/4 cup brown rice syrup 1/4 cup light brown sugar, packed 1/4 teaspoon salt Cooking instructions:
Recipes
Pasta With Beans and Vegetables
Developed by the Food Bank for New York City Servings: 8 2 T oil 3 garlic cloves, minced 1 can (28 oz) tomatoes, diced or crushed 4 cups fresh spinach 2 cups cooked red kidney beans 2 cups pasta shells, cooked and drained Salt and pepper to taste
Quinoa-Cilantro-Stuffed Yellow Squash
Developed by Sharon Palmer Servings: 4 Serving size: Half a squash with filling ¼ cup quinoa, uncooked 1 cups water 1 teaspoon reduced-sodium vegetable broth base 2 medium (about 7-inch) yellow summer squash (i.e. straightneck) 1 teaspoon extra virgin olive oil ½ small yellow onion, finely diced ½
Balsamic Roasted Green Beans
Recipe by Elaina of TheLivingSpoon.com Servings: 3-4 3/4 lb of fresh green beans 2-3 teaspoons of extra virgin olive oil or avocado oil Sea salt, to taste Homemade lemon pepper seasoning (or cracked black pepper), to taste Granulated garlic, to taste Crushed red pepper flakes, to taste 2-3
Roasted Green Beans with Parmesan and Basil
Recipe by Rachel Burk of RachelCooks.com Servings: 4 Serving size: ¼ pound 3/4 to 1 pound of fresh green beans (stem end snipped off), trimmed 1 tablespoon extra virgin olive oil 3/4 teaspoon dried basil 1/4 teaspoon salt 1/4 teaspoon freshly cracked pepper (more or less to taste)