Adzuki Bean And Cabbage Salad

Place adzuki beans and 6 cups water into a medium pot. Bring to a boil, then reduce heat and simmer for 45 to 60 minutes, or until beans are cooked but retain their shape. Or pressure cook for 20 minutes. Drain and rinse gently under cold water. Set aside to let cool completely. Meanwhile, soak cabbage in hot water for 30 minutes. Drain, rinse and set aside.

Put oils, ginger, garlic, basil, vinegar, pepper flakes, soy sauce and lime juice into a large bowl and whisk to make a dressing. Add cooled beans, cabbage, green onions and carrots and toss gently to combine.

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4 medium crisp tortillas or small ones for appetizers
1-2 tsp grapeseed oil for brushing
2 T grapeseed oil
1 C rehydrated onion
4 tsp rehydrated garlic, minced
3 C cooked and drained Anasazi beans
1 tsp fine sea salt
¼ teaspoon finely ground black pepper
½ teaspoon chili powder
½ C TVP taco flavor rehydrated
½ C peeled, seeded, and chopped tomato
1 C shredded iceberg lettuce
¼ C sliced olives rehydrated
Powdered Cheese blend
*Red Table Salsa

Brush tortilla with grapeseed oil and keep in oven to warm. Place on baking sheets. Preheat oven to 400 degrees. In a skillet, heat oil or butter and saute the onion and garlic. Add Anasazi beans, mix well, and season with salt, pepper, and chili powder. Layer the ingredients on each tortilla with the bean mixture, TVP taco, tomatoes, lettuce, and olives. Sprinkle with cheese blend. Bake for 10 minutes. Arrange on heated plates and pass the salsa.

*Red Table Salsa:
2 15 oz cans diced tomatoes with juice
3 T rehydrated jalapeno
1 C rehydrated onion
4 tsp rehydrated garlic, minced
½ C chopped fresh cilantro, minced
¼ C rehydrated lime juice
salt to taste

Blend everything together in blender or food processor. Put the salsa in the fridge for 8+ hours (the longer the better). Enjoy!

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2 C sweet potato dices rehydrated 1to 1 ½ pounds in total
1 ½ tsp ground cumin
2 tsp garlic, rehydrated
1 ½ tsp ground coriander
¼ C fresh cilantro/coriander, chopped
¼ lemon juice reconstituted
1 C scant garbanzo bean flour
a splash of olive oil
a sprinkling of sesame seeds
salt and pepper

Put the sweet potato dices, cumin, garlic, ground coriander and fresh cilantro, lemon juice and garbanzo flour into a large bowl. Season well, and mash until smooth with no large chunks. Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes. When you take it out, your mix should be sticky rather than really wet. You can add a tablespoon or so more of garbanzo flour if necessary (the water content of sweet potatoes varies enormously).

Reheat the oven to 400F/200C. Using a couple of soup spoons (put a well-heaped spoonful of mix in one spoon and use the concave side of the other to shape the sides) or a falafel scoop if you have one, make the mixture into balls and put them on an oiled tray (spray with garlic vegelene mist). For variety you can roll them in panko crumbs mixed with sesame seeds. Or just Sprinkle sesame seeds on top, spray with garlic vegelene and bake in the oven for around 15-20 minutes, until the bases are golden brown.

Makes about 18 falafel, enough for 4 - 6.

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¼ lb pork sausage
4 slices bacon chopped into strips
1 C sausage TVP rehydrated
1 c. chopped onion
1 c. sliced celery
1 ½ C cooked black beans
1 ½ C rehydrated sweet kernel corn
1 C rehydrated mushrooms, chopped
½ C chopped cilantro
¼ C butter, melted
½ C finely chopped fresh sage
¼ tsp pepper
5 C cubed bread…any variety
1 C. chicken broth made from chicken soup base

Cook sausage and bacon until crisp. Mix in rehydrated TVP, onion and celery. Cook until well mixed. Add black beans, corn, and mushrooms. Mix well then add the cilantro and melted butter and sage. Stir well. Add the bread cubes and pour in the chicken broth. Mix all together put into a casserole dish and bake uncovered at 350° F for 1 hour.

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½ C honey
¼ C grapeseed oil
**1 C mashed beans (any kind)
½ C warm water
1 egg
2 C fresh whole wheat flour
½ tsp cinnamon
¼ tsp nutmeg
½ tsp salt
2 tsp baking powder
1 C chopped nuts

• 1 C whole beans= 1⅛ C bean flour
• 1 C water + ½ C bean flour= 1 C instant mashed beans.
• 2 C water + ¾ C bean flour = 2 ½ C fluffy mashed beans.

Mix and add ingredients in order given,

Put in loaf pan coated with cooking spray, and bake for 45 minutes at 350°.

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¾ C uncooked red kidney beans
¾ C uncooked pinto beans
1 C green beans
½ C uncooked bulgur wheat
1 C water
1/3 C grapeseed oil
1 T sesame oil
1 C green onions
2 T ginger
¼ tsp red pepper flakes
3 T soy sauce
2 T white wine vinegar
½ tsp sugar

Cook kidney and pinto beans for about 1 to ½ hours or until tender. Pressure cook for 25 minutes.

Combine bulgur and 1 C water in saucepan, bring to a boil and simmer for 5-10 minutes, or until water is absorbed and bulgur is fluffy.

Combine beans and bulgur in large bowl. Heat grapeseed oil and sesame oil in large skillet over medium heat. Add onions. Ginger, garlic and red pepper flakes. Cook and stir about 3 minutes or until onion are tender. Remove from heat. Stir in soy sauce, vinegar and sugar. Pour oil mixture into bean mixture, mix well. Cover and refrigerate for 2-3 hours.

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Berry Bean Blast

1 ½ C cooked dry-packaged Navy beans or Great Northern beans, rinsed, drained
1 C orange juice, use dry orange juice powder
½ C mandarin orange segments rehydrated
1 C rehydrated quartered strawberries
2 - 3 T agave
1 ½ tsp ground cinnamon
1/8 tsp ground nutmeg
8-10 ice cubes

Place all ingredients, in blender with ice cubes on top until smooth. Serve in glasses, or small cups.

TIP: Berry Bean Blast can be made 1 to 2 days in advance; refrigerate, covered. The drink will thicken in the refrigerator; stir in orange juice or cold water for desired consistency. Frozen strawberries can be used; if using frozen berries, ice cubes will not be needed.

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Black Bean Cake

Cream butter, eggs and vanilla together in the Blendtec. Stir in bean puree (puree beans with 1 C water in the Blendtec blender) and beat well. Add all the dry ingredients and pour into creamed mixture slowly (speed 3). When completely blended turn off. Fold in the chopped nuts and chocolate chips. Pour into a greased 9x13 cake pan and bake at 375° F or 45-50 minutes. Frost with orange cream frosting.

Orange Cream Frosting

½ C butter
3-4 T reconstituted orange juice powder (mix 1:1 with water)
2 C powdered sugar
1 C cream cheese powder
1 tsp vanilla extract
Rehydrate 1 T orange granules

In Blendtec mix the butter, powdered sugar, cream cheese powder and vanilla together. Add 1 T of orange juice to ingredients, add drained orange granules and whip into frosting, add additional orange juice liquid or powdered sugar to reach spreading consistency.

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Black Bean & Corn Dip

Put oil in large nonstick skillet over high heat. Add the corn kernels, salt, and pepper. Cook until the cord is slightly charred, 5 - 10 minutes. Add the garlic and cook for one more minute.

Mix the corn and remaining ingredients in a large bowl.

Serve with tortilla chips.

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Black Bean & Corn Salad

4 C drained black beans
2 C drained corn kernels
½ C Vinegar
4 T Oil
1 tsp salt
1 tsp sugar
1 tsp black pepper
1 tsp cumin
1 tsp chili powder
1 tsp cilantro

In bowl, stir together 4 C cooked black beans and an 2 C corn kernels. Toss with dressing of ½ C vinegar, 4 T oil and 1 teaspoon EACH salt, sugar, black pepper, cumin and chile powder. Garnish with cilantro. Let flavors marry at room temperature up to one hour or cover and refrigerate overnight.

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Black Bean, Corn, and Zucchini Enchiladas

1 tsp grapeseed oil
2 C diced zucchini rehydrated
2 C rehydrated whole-kernel corn
2 C black beans, cooked rinsed and drained
3 C Enchilada Sauce, divided (see below)
Cooking spray
8 (8-inch) whole wheat tortillas
2 C shredded Mexican blend cheese, divided

Preheat oven to 350°

Heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; sauté for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans.

Spread 1 cup Enchilada Sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/2 cup zucchini mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas.

Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.

Enchilada Sauce:
1 tsp grapeseed oil
½ C diced red onion rehydrated or regular white dehydrated onion
1 tsp minced garlic rehydrated
½ C chicken soup base broth
1 T chili powder
1 T honey
1 tsp ground cumin
½ tsp salt
1 (28-ounce) can crushed tomatoes, undrained

Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 5 minutes or until onion is tender. Stir in broth and remaining ingredients. Reduce heat, and simmer 30 minutes.

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Black Bean Hummus

Mince garlic in the bowl of a food processor.Add black beans...2 tablespoons reserved liquid. Add lemon juice, tahini, cumin, sea or rock salt, cayenne pepper; process until smooth, scraping down the sides as needed.

Add additional seasoning and liquid to taste.

Garnish with paprika and black olives...

Serve on crackers

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Black Bean Lasagna

In large bowl, combine beans, tomatoes, onions, garlic, bell pepper, salsa, chili powder, and cumin and mix well. In small bowl, combine cottage cheese, cream cheese, sour cream, green onions, egg, and ½ cup Parmesan cheese and beat until combined.

Preheat oven to 350° F. Spread 1 cup of the tomato and bean mixture in the bottom of a 13x9" glass baking dish. Top with half of the noodles, overlapping slightly and breaking noodles as necessary to fit. Top with half of remaining tomato mixture. Spoon all of cottage cheese mixture over the top, spreading carefully. Sprinkle with ½ cup Mexican cheese.

Layer remaining noodles and tomato mixture over the casserole. Top with remaining cheese and ¼ cup Parmesan cheese. Spray sheet of foil with cooking spray, and cover baking dish tightly with foil, sprayed side down.

Bake at 350° F for 50-65 minutes or until noodles are tender. Uncover and bake 10 minutes longer, until casserole is bubbling and cheese begins to brown. Let stand 15 minutes before serving. 10 servings

To make this faster heat the bean mixture to almost boiling. Cook the lasagna noodles to almost done and rinse well. Then layer ingredients. Bake at 375° F for about 20 minutes then uncover and bake another 5-10.

Let stand before serving.

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Black Bean & Millet Salad

Dressing
⅓ C water
⅓C olive oil
3 T reconstituted lemon juice
1 T balsamic vinegar
2 tsp garlic, minced
1 tsp sea salt
½ tsp allspice
¼ tsp black pepper
1 tsp cumin

Cook the millet in 3 cups of water until water is absorbed, about 30 minutes. Fluff with fork and allow to cool. Rinse well with cool water, fluff and dry thoroughly.

In a large bowl, combine millet, black beans, tomatoes, and onion.

Peel several strips from the cucumber (it should look striped) and cut it lengthwise into four pieces. Remove the seeds and cut into ½ inch slices. Add the cucumber to the salad.

Mix all dressing ingredients until well blended and pour over the salad, tossing to blend. (Experiment with the seasonings to suit taste.) Cover and refrigerate until the salad is well chilled. Serve on lettuce leaves or stuff into pita bread.

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Black Bean & Onion Hummus

Mince garlic in the bowl of a food processor. Add all but ½ C of the black beans...2 tablespoons reserved liquid. Add lemon juice, tahini, cumin, sea or rock salt, cayenne pepper; process until smooth, scraping down the sides as needed.

Mash the ½ C black beans, add the parmesan cheese, and the green onions.

Add additional seasoning and liquid to taste.

Garnish with green onion stem and tomato piece...

Serve on homemade wheat crackers

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Black Eyed Pea and Spinach Chicken Stir-Fry

1 C rehydrated TVP chicken strips
1 C cold cooked white or brown rice
1 C rehydrated corn
½ tsp thyme
¼ tsp salt
¼ tsp garlic powder
⅛ tsp red pepper
2 C cooked black-eyed peas
1 C rehydrated spinach
Sprinkle of Romano powdered cheese

Place rehydrated chicken and all ingredients except spinach into pan on medium heat. Stir until heated throughout. Stir in spinach and cheese. Serve warm.

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This tasty version of chili is a great choice for lunch or dinner any time of year. Beans are a great source of dietary fiber as well as a vegetarian source of protein. Enjoy!

Prep and Cook Time: 25-30 minutes

½ C dried onion reconstituted
½ C red and green bell pepper reconstituted
3 T granulated garlic
1 tsp paprika
2 T chili powder
1 T Cajun seasoning
½ tsp dried thyme
½ tsp dried oregano (fresh ground)
½ tsp fennel seeds
1 tsp cumin
1/8 tsp cayenne pepper or red pepper flakes
2 C cooked kidney beans
1 - 15 oz can diced tomatoes
Salt, pepper and olive oil to taste

Optional:
½ C beef TVP + ½ C Italian sausage TVP reconstituted in 2 C water, add about ½ C dried broken mushrooms

Reconstitute onion and garlic and let sit for 5 minutes to bring out their flavor. Add garlic, spices, tomatoes and kidney beans. And TVP and mushrooms if desired. Simmer for 15-20 minutes. Season to taste with salt, pepper and olive oil.

4 C cooked cannellini beans
½ C rehydrated green onions
1 T dried sage leaf
1 T dried thyme
1 T rosemary
2 T oregano (grind fresh or use powdered oregano)
freshly ground black pepper
⅓ cup extra-virgin olive oil, plus extra for drizzling
2 cups Chicken broth (use 2 cups water with 1 ½ tsp chicken soup base)
8 dill onion bread rolls sliced thin
Sage Butter spread (mix ½ c butter with 1 T garlic powder, 1 T powdered sage and ½ tsp garlic salt)

Cook and drain the beans. Process half of the beans with the scallions, herbs, pepper, and olive oil. Pour into a heavy saucepan and add the vegetable broth. Bring to a boil and simmer, covered, 20 minutes. Stir in the remaining beans; simmer 10 minutes. Meanwhile, slice the rolls very thin and spread each with garlic sage mix then sprinkle fresh parmesan cheese on each slice. Broil for 5 mintues. Then bake for about 10 minutes at 350. Let cool and dry out. Place the bread on the bottom of soup bowls and pour the soup over the bread. Drizzle with olive oil and serve hot.

¼ C grapeseed oil
6 T fresh lemon juice
¼ tsp fine grain salt
½ C thinly sliced shallots
2 T dill weed dried

more grapeseed oil for cooking
2 C diced carrots, rehydrated
3 C cooked white beans
2 T brown sugar (or honey)
⅓C sliced almonds, toasted

Combine the grapeseed oil, lemon juice, dill weed, salt and shallots in a small bowl. Stir and set aside.

In your largest skillet over medium high heat, toss the carrots with a splash of grapeseed oil . Let them cook in a single layer - they'll give off a bit of water at first. Keep cooking, tossing gently every three or four minutes until the carrots are deeply browned. All told, about twelve minutes.

Add the beans to the skillet and cook for another five minutes, or until the beans as well heated through. If you are using beans that weren't canned you can allow them to brown a bit as well (just cook a bit longer, and stir less frequently) - they can handle this in a way that most canned beans can't. If you need to add a bit more grapeseed oil to the pan - do so.

Place the contents of the skillet in a large mixing bowl, sprinkle with the brown sugar and pour the 3/4 of the lemon-olive oil mixture over the top. Toss gently. Let sit for ten minutes. Toss gently once again, taste and adjust with more salt or sugar or lemon juice if needed to balance the flavors. Serve warm or at room temperature and finish by sprinkling with the almonds just before serving.

Place in refrigerator to set. Spread on Cake before serving.

1 ½ cups uncooked brown rice about 3 C cooked
2 C rehydrated FD black beans (soak in boiling water 7 minutes)
2 C red table salsa (see recipe below)
½ cup sour cream, rehydrated and thickened with ultra gel.
2 C rehydrated chicken chunks
½ C red pepper, rehydrated
1 C rehydrated sliced mushrooms

Cook rice in a sauce pan in 3 cups of water. Pressure cook for 20 minutes or over stove for 45 minutes. Pour into a casserole that will hold about 3 Q. Stir in rinsed and drained black beans, salsa, and sour cream.

Stir rehydrated chicken into casserole. Sauté red pepper and mushrooms lightly in butter until just tender, 5 minutes. Stir into casserole.

If the casserole needs more moisture, add a bit more sour cream.

Bake at 350°F for 30 to 40 minutes, until bubbling and hot all the way through. Allow to sit for 10 minutes before serving.

Makes 10 to 12 servings

Red Table Salsa
2 15 oz cans diced tomatoes with juice
3 T rehydrated jalapeno
1 C rehydrated onion
4 tsp rehydrated garlic, minced (roll the FD garlic in a plastic bag to smash before adding water)
½ C chopped fresh cilantro, minced or ¼ C dry cilantro
¼ C rehydrated lime juice
Salt to taste

Place in refrigerator to set. Spread on Cake before serving.

2 cups of cooked garbanzo beans
4 eggs powdered (Use 4 heaping tablespoons with ½ C water)
4 T of unsweetened dark cocoa powder
½ + cup of sugar
1 tsp. of baking powder
1 tsp. of baking soda
1 tsp. of vanilla
½ tsp. of arrowroot
¼ C of grapeseed oil

Add all the ingredients into a food processor or blender and really pulverize the stuff.

Pour into a greased brownie pan 8x8 and bake at 350° for 35-45 minutes, or until the knife comes out clean.

Whipped Topping:
1 C (scant) very cold water
1 C+ non dairy whipped topping

Whip in mixing bowl until stiff peaks form.

Rehydrate 1 C freeze dried strawberries with ½ C water, 1 T lemon juice and 1 T agave. Mix well. When all water is absorbed and strawberries are soft. Then add to whipped topping mix.

Place in refrigerator to set. Spread on Cake before serving.

1 lb. dried cranberry beans
1 large onion,chopped
1 stalk celery, chopped
2 carrots, diced
¼ lb. pancetta, chopped
2 garlic cloves, minced
2 c. peeled, seeded, and finely chopped tomatoes
½ c. chopped parsley
¼ lb. spaghetti or tagliatelle, broken up into 1-inch pieces and cooked al dente
Salt
Black pepper
1 garlic clove, minced, for garnish
Olive oil, for garnish

Soak the beans in cold water to cover overnight. Drain and place them in a large saucepan with the onion, celery, and carrots. Cover with water, bring to a boil, lower the heat, and simmer until the beans are almost done, about 1 hour. Meanwhile, sauté the pancetta until it renders its fat. Add the garlic cloves and sauté. Add the tomatoes and parsley and cook for 15 minutes.

Remove 2 c. of beans from the saucepan and puree them in a food mill or food processor. Stir the puree back into the soup. Add the tomato mixture and the spaghetti to the soup. Taste and season with salt and pepper. Cook the soup to warm it through. Garnish with minced garlic and a stream of olive oil.

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1 ½ cups frozen baby lima beans or butter beans
3 tablespoons chopped green onion rehydrated
1 tablespoon butter powder
1 tablespoon all-purpose flour
¼ teaspoon salt
Dash pepper
½ cup milk powdered reconstituted
2 tablespoons light brown sugar (optional)
½ cup sour cream reconstituted

Following package directions, cook lima beans; drain. In a medium saucepan, cook green onion in butter over low heat until just tender. Stir in flour, salt, and pepper. Gradually add milk, stirring constantly. Add brown sugar. Cook and stir until thickened and bubbly. Add sour cream and lima beans. Heat through.
Recipe for creamy lima beans serves 4.

In your wheat mill grind:
6 C Ezekiel mix ground flour (Wheat , Millet, Northern Beans, Spelt, Lentils, Red Kidney beans, hulled barley and pinto beans)

Place ground flour mixture into mixer and add:

5 C hot water
1 C honey
3 T. vital gluten
3 T. dough enhancer
⅔ C oil
½ cup powdered milk
4 eggs (powdered eggs use 4 heaping T)
1 ½ T fennel (fresh ground in coffee grinder)
1 ½ T anise (fresh ground in coffee grinder)
4 T Yeast

Mix well and let stand in Bosch for about 20-30 minutes until bubbly.

Then add:
2 T salt
5 C Fresh ground hard white wheat flour

Add fresh flour until dough pulls away from sides of bowl (around 8-10 cups*) Grind about 6-7 C hard white wheat.
*Can put in a couple of cups of high gluten bread flour for a lighter taste.

Press AutoKnead until unit stops..or until you can pull a window in the dough.

Place in 6 bread pans (8.5 x 4.5) should weigh out to almost 2 lbs. each. Let rise until double.

Preheat oven to 400°. Place loaf pans in oven and turn down to 325°. After about 15-20 minutes place internal thermometer into bread and cook until temperature registers 185°.

Empty on cooling racks and ENJOY!!!! This bread will provide you with a complete protein.

Ezekiel 4:9
“Take wheat and barley, beans and lentils, millet and spelt (fitches); put them in a storage jar and use them to make bread for yourself.”

2 cup dried fava beans cooked
1 small bell pepper {about 1 cup when cut}
1 C chopped fresh cucumber
1 C chopped seedless tomatoes
1 C finely chopped celery
½ cup finely chopped fresh parsley or cilantro

The Dressing
6 T olive oil
5 T lemon juice
2 tsp sea salt
1 tsp ground black pepper
2 clove garlic, peeled and mashed to pulp

Pressure Cooker Method:
1 pound dried fava bean, rinsed
4 cups water
1 bay leaf

Place fava beans in cooking pot of Pressure Cooker with water and bay leaf. Cover and lock lid in place. Select High Pressure and set timer for 18 minutes. Use Natural Pressure Release. Drain beans, and discard bay leaf. When cool enough to handle, remove tough outer shells if present.

Stove Top Method:
Here is another way to cook them: Boil the beans for about 10 minutes in lightly salted water. They should be quite tender inside their coats. Now they are ready to be peeled. Drain and let them cool under running water first. Two pounds of pods yield about 2 to 2 and half cups of beans. Discard the peel. They taste a bit like fresh lima beans.

Then there are the dried fava beans which are available year round at Chinese, Greek and Middle Eastern stores. They come without their pods, of course but you can get them with or without their skins. They taste somewhat like chestnuts after they have been cooked. I boil them for 2 minutes and then let them sitin hot water for 1 hour. Then boil them for for another 30 45 minutes or until they are just tender. The beans can be put in salads or or pureed and put into scrambled eggs.

1 cup Flageolet Beans
1 Onion (use 1/3 cup rehydrated onions with leftover water)
2 Cloves garlic (use 1 tsp granulated garlic, rehydrated)
1 Carrot (Use rehydrated carrots drain water)
1 Stalk Celery (use ¼ cup celery rehydrated with water)
1 tsp Garlic, chopped use granulated garlic)
1 Tbsp. Shallots, chopped (use rehydrated green onions)
4 Sprigs Parsley (use dried parsley)
1½ tsp dried Thyme
1½ tsp dried Savory 
1 Bay Leaf
¼ cup Light Cream (Use 2 tsp sweet cream powder in ¼ cup water)
2 T butter powder
1 large ripe Tomato, peeled and diced

Prepare Beans: Rinse beans. Pour 5 cups boiling water over beans in a large pot, cover and leave for one hour. Drain, rinse and add 6 cups of water with the onion, carrot, celery, parsley, thyme, savory, garlic and bay leaf. Bring to a boil and simmer, partially covered for 25 minutes, or until beans are tender. Then discard bay leaf. Add cream and tomato to beans, and simmer until hot stirring occasionally (3-5 minutes). Garnish with parsley.

1 medium carrot (about ½ cup rehydrated carrots)
1 stalk celery (½ cup rehydrated celery)
2 spring onions (½ cup rehydrated green onion)
2 T rehydrated red pepper
2 T rehydrated green pepper
2 tsp onion powder
2 tsp garlic powder
2 tsp cumin
3 T olive oil
2 C garbanzo
2 tsp mustard
2 T chopped pickle
3 T rehydrated sliced black olives
Black pepper and salt to taste

Mash garbanzos with fork, leaving some chunks, mix all ingredients together and season to taste. Use with pita bread, then add chopped tomatoes and lettuce.

2 C garbanzo beans cooked and drained
½ C water
2 T parsley
2 T chopped nuts (walnuts, pecans, almonds)
1 T chopped onion
1 clove garlic
4 whole pita bread, or rolls split
Lettuce leafs
1 medium tomato
½ medium cucumber
½ cup cucumber ranch dressing or plain yogurt

Place beans, water parsley, nuts, onion and garlic in food processor or blender until smooth. Cut each pita bread in half to form pockets, line with lettuce leafs. Spoon 2 T bean spread into each pita half. Add tomatoes, cucumber and dressing.

1 C garbanzo mashed beans or use *instant mash recipe
4T mayonnaise
3 T chopped dill pickles
1 T each red and yellow rehydrated bell pepper
1 T jalapeno rehydrated
2 tsp Dijon mustard
3 T minced onion or green onion
Garlic Salt or chicken soup base to taste.

(Either mash 1 C of garbanzo or do the instant mash recipe below:
* Instant mashed beans:

• 1 C whole beans= 1⅛ C bean flour
• 1 C water + ½ C bean flour= 1 C instant mashed beans
• 2 C water + ¾ C bean flour = 2 ½ C fluffy mashed beans

Mash Beans and whip with mayo. Add remaining ingredients. Serve on toasted bread or crackers.

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2 C 16 bean soup mix
1 T FD onion
1 T onion powder
2 T garlic powder
2 T basil dried
3-4 Bay leaves
1 T cumin
1 T ginger
1 T ZAPP
1 tsp ground pepper
1 medium ham bone
1 (15 ounce) can diced tomatoes
2 cups cooked ham, cubed (can use ham TVP as well)

Put the ham bone in the bottom of the pressure cooker. Pour the dried beans on top of the bone, and cover with cold water (don't fill your cooker more than 2/3 full). Sprinkle on the FD onion, onion powder, garlic powder, basil, bay leaves, cumin, ginger, ZAPP, and pepper. Lock on the lid, bring to low pressure, then reduce the heat and cook for 25 minutes. Remove from the heat, and let sit for 15 minutes, before carefully removing any remaining pressure. Remove the lid; pour in the can of tomatoes including their juice, and the ham pieces. Simmer for 20 minutes.

1 lb pasta, uncooked
2 14 1/2-ounce cans tomatoes, diced
4 C black beans
4 C water
1 C rehydrated corn
2 C dry Italian sausage, rehydrated in 3 C water
2 tsp garlic salt
1 T Italian seasoning
1 tsp red pepper flakes
½ C Parmesan cheese powder

In a large saucepan, combine all ingredients. Then Add 4 C water, Stir well. Bring to a low boil, cover, reduce heat and simmer for 10 minutes.

To serve, spoon into soup or chowder bowls. Garnish with fresh grated cheese if desired.

1 C rehydrated beef TVP (use ¾ C TVP to 1 ½ C water)
1 C rehydrated sausage TVP (use ¾ C TVP to 1 ½ C water)
1 C rehydrated onion
1 T rehydrated garlic
2 C rehydrated zucchini
1 C rehydrated corn
1 C rehydrated broccoli
1 C rehydrated cauliflower
1 C rehydrated carrots
1 ½ C great northern beans cooked
1 can diced tomatoes
1 T Italian seasoning
½ tsp salt
¼ tsp pepper
2 T water
2 T cornstarch
4 C mashed potatoes (use potato pearls or instant mashed if desired)

Heat oven to 350°. Spray 13x9 pan with cooking spray. Cook TVP, onion, and garlic in pan until mixed and tender. Stir in remaining ingredients except water, cornstarch and potatoes. Heat to boiling, reduce heat. Shake water and cornstarch together and stir into beef mixture. Let thicken then pour into 13/9 pan and spoon potatoes over beef mixture, spread to edges of pan. Bake uncovered for 30 minutes. Let stand for 5 minutes then serve.

2 cups cooked, drained garbanzo beans
3 garlic cloves or rehydrated garlic granules
¼ - ½ cup olive oil
¼ + cup tahini (sesame seed paste) (Mix 1 C white hulless sesame seeds, ½ C olive oil, and 2 T parmesan oil dip…see below) Grind in blender or food processor until it makes a paste
2 Tbsp lemon juice
1 T garlic salt
1 T cumin
¼ cup garlic parmesan oil dip (see recipe below)

• Mix ¼ c parmesan cheese
• Mix ¼ C olive oil
• Mix 1 T grated garlic

To make basic hummus, simply whirr all ingredients to taste in a blender. Start with a small spoonful of tahini and only a little seasoning, and adjust to taste. Store the hummus in an airtight container in the fridge, covered with a little more olive oil.

Hummus Variations:
Basics aside, hummus is a very versatile concoction. Experiment with seasonings—add salt, paprika, cumin, curry powder or garam masala. Curried hummus makes a tasty addition to salad-filled pita breads.

For an extra veggie kick, blend equal parts of hummus and mashed or pureed cooked pumpkin. Roasted red pepper hummus is another popular variant often sold in delis—to make it, grill a halved red pepper until blackened, then pull off the skin and blend the flesh into the hummus. Sundried or semi-sundried tomatoes can also be blended into the dip.

2 C black beans, drained and rinsed
2 C mango, diced rehydrated from dried
1 C sweet red bell pepper, diced rehydrated
6 green onions, thinly sliced
¼ C cilantro leaves, chopped
¼ C lime juice reconstituted
1 T olive oil
3 T rehydrated jalapeno
Salt to taste

Combine all ingredients, including beans in bowl. Toss and serve.

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¼ C chopped onion
2 medium stalks celery
1 small green pepper
1 jalapeno pepper chopped
4 C black eyed peas cooked and drained
2 T red wine vinegar
1 T olive oil
¼ tsp salt
1/8 tsp pepper
1 clove garlic chopped

Mix onion, celery. Bell pepper, chile and peas in large bowl. Mix remaining ingredients. Pour over pea mixture and toss. Cover and refrigerate at least 2 hours, but no longer than 24 hours. Stir occasionally.

2 C cooked Lima beans
2 C rehydrated freeze dried cut green beans
2 C cooked red kidney beans
1 medium sweet onion, sliced thin and separated into rings
½ C rehydrated green pepper or use fresh chopped pepper any color
½ C green onion
⅔ C vinegar
½ C grapeseed oil
¼ C sugar or use agave
1 tsp celery seed
2 tsp Dijon mustard

In large bowl combine lima beans, green beans, red kidney beans, onion rings and green pepper, and green onion. Whisk together vinegar, vegetable oil, sugar, and celery seed and mustard. Pour vinegar mixture over vegetables and toss lightly. Cover and refrigerate for eight hours or overnight, stirring occasionally. Drain before serving.

Serves 8.

2 C cooked black beans, rinsed
2 C cooked kidney beans, rinsed
2 C cooked cannellini beans, rinsed
1 C green bell pepper, rehydrated
1 C red bell pepper, rehydrated
2 C corn kernels , rehydrated
1 C onion, rehydrated
½ C grapeseed oil
½ C red wine vinegar
2 T reconstituted lime juice
1 T reconstituted lemon juice
2 T white sugar
1 T salt
1 tsp crushed garlic (use freeze dried garlic and smash the chunks)
¼ C chopped fresh cilantro
½ T ground cumin
½ T ground black pepper
½ tsp red pepper flakes
½ tsp chili powder

In a large bowl, combine beans, bell peppers, corn, and red onion. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.

Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

1 ½ C adzuki beans, drained and rinsed
1 ½ C kidney beans, drained and rinsed
1 C cabbage, rehydrated
⅓ C green onion rehydrated or use fresh
1 C yellow bell pepper, rehydrated
¼ C fresh celery, thinly sliced
¼ C carrot, rehydrated
Shredded lettuce

Orange Dressing
1/2 C smashed mandarin orange(rehydrated) with 2 T orange juice powder
¼ C white wine vinegar
2 T olive oil
2 tsp rehydrated garlic cloves, minced
1 T dried parsley, chopped
2 tsp orange granules

Combine all of the ingredients for the orange dressing. Set aside. Combine beans, cabbage, green onions, sliced bell pepper, celery and carrot. Pour dressing over and toss to combine. Season to taste with salt and pepper. Spoon salad mixture on top of shredded lettuce. Serve.

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1 C brown sugar
½ C butter or shortening
2 eggs
¾ C pinto beans, cooked and pureed
¾ C chunky applesauce, rehydrated
2 ¼ C all-purpose flour, can use soft wheat flour fresh ground
1 tsp baking soda
1 tsp baking powder
½ tsp cinnamon
½ C nuts (optional)
½ C raisins

Cream sugar and shortening, add eggs and blend well. Add pureed pinto beans and applesauce, beat until fluffy. Combine dry ingredients in a small bowl; add to creamed mixture and mix until smooth. Stir in nuts and raisins. Drop by tablespoons onto greased cookie sheet. Bake at 375 degrees for 15 - 17 minutes or until golden brown. Cool on rack.

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2 cups lukewarm milk
2 packages yeast
2 cups pinto beans, mashed
2 tablespoons sugar
2 teaspoons salt
2 tablespoons shortening, melted
5-6 cups flour

Combine the milk, beans, sugar, salt, shortening, and 1 tablespoon of the flour. Stir in the yeast and wait for it to bubble. If it has not bubbled in 5 minutes, get new yeast. Stir in 5-6 cups flour, to make a kneadable dough. Knead 5-10 minutes, until satiny. Place in a greased bowl, turning to grease dough. Cover loosely with a clean damp cloth and let rise till double. Punch down; let rise again. Punch down; shape into 2 loaves. Place in greased loaf pans. Bake at 350° for 30-40 minutes, or until thumps hollow on bottom.

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2 cup warm cooked pinto beans
¾ cup melted butter or margarine
1 cup cocoa
1 tablespoon vanilla
2 pounds powdered sugar
1 cup chopped pecans (optional)

Mash or sieve beans. Add melted butter or margarine, cocoa and vanilla. Mix in powdered sugar gradually. Add nuts if desired. Press into a 9 x 13 inch oiled or non-stick pan. Or form into balls and roll in chocolate and powdered sugar combined. Can also roll in chopped nuts...experiment and have fun! Store in the refrigerator.

2 C cooked mashed pinto beans
2 C rehydrated apples
1 C sugar
¼ C butter
1 egg beaten
1 C flour (whole wheat)
½ tsp salt
1 tsp baking soda
1 tsp cinnamon
½ tsp cloves ground
½ tsp allspice
2 T vanilla
1 C raisins
1 C pine nuts or other nuts chopped

Cream sugar and butter, add eggs and beans. Sift together dry ingredients and add to sugar mixture. Add apples, raisins, nuts and vanilla. Pour into greased 10 inch tube pan and bake 45 minutes at 375.

Glaze with Orange Juice glaze:
½ C sugar or ½ C agave nectar
½ C orange juice (use orange juice powder reconstituted)

Dissolve sugar in the orange juice. Pour glaze on the cool cake and sprinkle with powdered sugar.

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Heat the butter in a large skillet over medium heat. Add the onion, bell pepper, celery garlic, spices, cook, stirring occasionally, until vegetables are softened. Season with the sea salt and pepper to taste - set aside to cool (VERY IMPORTANT - if you do not cool this mixture, it will make the batter too runny to form into cakes)

In a food processor combine the beans, rice, parsley, cooked vegetable mixture, egg white and spelt flakes. Pulse to blend, leaving some texture intact. If you find the mixture to runny, add more spelt/wheat flakes. If you find it too thick, add a bit of water. Shape into patties and set aside.

Melt a bit of oil in a large skillet on medium heat. Add the bean cakes, turning once, until browned on both sides, about 7-10 minutes. Keep them warm in the oven on “low” while you prepare the rest of your meal, or you can choose to serve them with Creamy Almond Sauce.

Creamy Almond Sauce
¼ cup raw almonds
1 Tbsp minced shallots
½ cup reconstituted cream

Place the almonds and shallots in a blender or food processor and grind into a paste. Add the sweet cream, salt and pepper to taste and blend until smooth.

Transfer to a small saucepan over low heat and cook, stirring until just hot. If you want it a bit thicker just cook a little longer.

A great way to make a new choice that is both healthy AND great tasting, instead of a choosing a fat laden gravy.

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1½ C cooked red beans
1½ C cooked lima or navy beans
1½ C cooked pasta
1 T green onion (can use as dried)
½ C celery

Dressing:
**Italian Salad Dressing mix

Combine cooled beans and mix lightly with all other ingredients. Pour on Italian dressing. Place shredded lettuce on plate and heap bean mixture in center.

**Italian Dressing Mix:
1 T garlic salt
1 T onion powder
1 T white sugar
2 T dried oregano
1 tsp ground black pepper
¼ tsp dried thyme
1 tsp dried basil
1 T dried parsley
¼ tsp celery salt
2 T salt

In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container. To prepare dressing, whisk together ¼ white vinegar, ⅔ cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.

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2 C black-eyed peas cooked
2 C black beans cooked
2 C rehydrated sweet corn, drained
½ C rehydrated onion
½ C rehydrated green bell pepper
½ C rehydrated diced jalapeno peppers
2 C diced tomatoes, drained
1 C Italian-style salad dressing
½ tsp garlic salt

In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors. Serve with Tortilla Chips or crusty pita bread

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3 C black beans, drained well
1 C green onions, finely chopped or use freeze dried and just put in dry
½ C red bell pepper rehydrated
¼ C chopped fresh cilantro
2 T garlic rehydrated
1 T jalapeño rehydrated
2 tsp ground cumin
Salt and Pepper to taste
2 large eggs
2 T plus 1 C yellow cornmeal
6 T (about) olive oil
Sour cream rehydrated
Red Table Salsa

Place drained beans in large bowl. Using hand masher, mash beans coarsely. Mix in green onions, bell pepper, cilantro, garlic, jalapeño and cumin. Season to taste with salt and pepper. Mix in eggs and 2 tablespoons cornmeal.

Place remaining 1 cup cornmeal in small dish. Drop heaping 1 tablespoon of bean mixture into cornmeal; turn to coat. Flatten into ½ -inch-thick cake. Repeat with remaining bean mixture and cornmeal, forming 18 cakes.

Heat 3 tablespoons oil in heavy large skillet over medium heat. Working in batches, fry bean cakes until firm and crisp, adding more oil as needed, about 6 minutes per side. Drain bean cakes on paper towels. Transfer to platter. Serve warm with sour cream and salsa.

Fresh Red Table Salsa

2 - 15 oz cans diced tomatoes with juice
3 T rehydrated jalapeno
1 C rehydrated onion
4 tsp rehydrated garlic, minced (roll the FD garlic in a plastic bag to smash before adding water)
½ C chopped fresh cilantro, minced or ¼ C dry cilantro
¼ C rehydrated lime juice
Salt to taste

Just mix and let sit for a couple of hours to let flavors blend. If you want it smoother then blend everything together in blender or food processor. Put the salsa in the fridge for 8+ hours (the longer the better). Enjoy!

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2 ¼ C dried split peas (use green or yellow), (1 pound), sorted and rinsed
8 C chicken broth (use 2 T chicken soup base with 8 C water)
1 C rehydrated onion
1 C rehydrated celery
2 tsp garlic rehydrated
1 T thyme
¼ tsp white pepper
1 ham bone or 1 C rehydrated ham TVP (½ C Ham TVP with 1 C water)
1 ½ C rehydrated carrots

**Seasoned croutons:
Rehydrated sour cream…liquid consistency and squirt on soup Salt and pepper to taste 1-2 T lemon juice to taste

**Croutons:
Meanwhile, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate.

In a medium pot, sauté onions, carrots, garlic and thyme in grapeseed oil, use low heat and don’t brown the onions or garlic. Remove from heat and add split peas, ham bone or rehydrated ham TVP. Add chicken broth, and season with salt and pepper. Cover and simmer about 1 hour 30 minutes or until peas are tender. Or pressure cook for 10 minutes. Remove ham bone and scrape off meat, chop into small pieces and put back into soup. Mash with potato masher to a thick consistency. Add sour cream and seasoned croutons.

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2 C Kidney Beans
2 C Great Northern Beans
½ C chopped celery
½ C chopped onion
1 C diced cucumber
1 C rehydrated carrots
¾ C mayonnaise
¼ C vinegar
½ C sugar
Salt and pepper to taste

Combine all ingredients together and mix thoroughly. Allow to chill, preferably overnight. For a heartier salad add diced ham (can use dry ham TVP) and shredded cheese or chunks of cheese.

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1 ½ cups cooked Navy or Pinto beans, rinsed (or can use 1 can)
1 cup mashed rehydrated sweet potatoes or canned sweet potatoes
½ cup packed light brown sugar, divided
2 eggs (2 T heaping powdered eggs with 4 T water)
2 T butter or margarine, melted or ( 2 T powdered butter with 2 T water )
½ cup fat-free milk (use ¼ C powdered milk with ½ C water)
1 teaspoon baking powder
1 ½ teaspoons pumpkin pie spice
1/8 teaspoon salt
Grated rind of ½ orange ( or use 1-2 T rehydrated orange granules)
(Total water is ¾ C plus 2 T if you want to add all dry ingredients together)

Topping:
3 tablespoons packed light brown sugar
2 to 4 tablespoons chopped pecans

Process beans, sweet potatoes, ½ cup brown sugar, and eggs in blender until smooth; add remaining ingredients, and process until well blended.

Spoon mixture into lightly greased 1-quart casserole; sprinkle with topping (3 tablespoons brown sugar and pecans). Bake, uncovered, at 350° F. until browned and puffed, about 1 hour.

NOTE: Although bean recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

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½ C T olive oil
¼ C lemon juice
3 C garbanzo beans, cooked with 1 T liquid reserved
2 T rehydrated jalapeno pepper
4 T sesame seeds
1 tsp ground cumin
1 tsp salt
4 tsp garlic rehydrated, minced
4 T rehydrated tomato flakes
2 T basil leaf

In a blender or food processor, combine garbanzo beans, jalapeno, cumin, lemon juice, garlic and 1 tablespoon of the reserved bean liquid—make need to add additional water to blend. Blend until smooth. Serve with chips or pita bread.

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½ C salsa (any variety)
½ C rehydrated sour cream
¼ C rehydrated red bell pepper
½ C rehydrated TVP sausage or beef
1 package flour tortillas for burritos (8 tortillas; 8 inch)
¼ C *guacamole
½ C reconstituted refried beans
1C cheese blend shredded

Heat oven to 350°F. In small bowl, mix salsa and sour cream. Spoon ½ of salsa mixture into another small bowl; reserve for topping.
To other ½ of salsa mixture, stir in ½ of the bell pepper and all of the sausage.
To make 2 stacks, place 2 tortillas on ungreased cookie sheet; spread each with sausage mixture.
Spread 2 tortillas with guacamole; place on chicken mixture.
Spread 2 more tortillas with refried beans; place on guacamole.
Top each stack with reserved salsa mixture, 1 tortilla, remaining bell pepper and the cheese.
Bake about 15 minutes or until cheese is melted and filling is hot. Cut each stack into 8 wedges

Perfect Guacamole Recipe
2 ripe avocados
½ red onion, minced (about ½ cup) or use ½ C rehydrated onion
2 T rehydrated jalapeno
2 T fresh cilantro leaves, finely chopped
1 T of reconstituted lime juice
2 tsp garlic rehydrated, minced
½ teaspoon garlic salt
A dash of freshly grated black pepper
½ ripe tomato, seeds and pulp removed, chopped

Serve with tortilla chips or on tortilla wedges above.

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1 C dried diced potato, rehydrated
1 C rehydrated carrot
1 lg. onion, sliced & sauteed
1 stalk celery, chopped & sauteed
2 boiled eggs, sliced
1 C rehydrated peas
Cut up left-over turkey with some chicken chunk TVP (optional)
1 C chicken or turkey broth
2 C cream of celery soup condensed * see recipe below.

CRUST:
½ C flour
½ C milk
¼ C mayonnaise
¼ stick butter

Sautee onion, celery and carrots until tender. Boil soup and broth and set aside. Spray bottom of 2 quart casserole dish with Pam. Place cut turkey in bottom of dish. Drain potatoes and pour over meat. Pour sautéed vegetables over potatoes. Place sliced eggs over potatoes and vegetables. Pour soup and broth over meat and vegetables. Mix crust ingredients and pour on top. Bake at 425° F for 30 minutes.

*CREAM OF CELERY SOUP-Condensed
3 hearts celery, finely diced
1 med. onion, sliced
¼ tsp. pepper
1 tsp. sugar
1 C chicken broth
2 T. flour
2 T. butter
½ C milk
Parsley

Place celery and onion in a saucepan, add pepper and sugar. Cover with broth. Cook until celery is tender. Puree in blender a few seconds. In saucepan melt butter and then stir in flour. When mixed pour in milk, stirring. Continue stirring until thickens. Add pureed vegetables; mix well. Garnish with parsley. Add additional ½ chicken broth and ½ milk to make into soup for up to 6.

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1 ½ C dried navy beans (about 3/4 pound)
1 ¼ C uncooked wheat berries
1 tsp salt, divided
1 T olive oil
2 C diced onion
1 C diced celery
½ C diced carrot
1 T dried rosemary
1 T garlic rehydrated, crushed
8 C water
3 T dried parsley
1 T thyme
1 bay leaf
¼ tsp black pepper
1 (14.5-ounce) can diced tomatoes, un-drained

GARNISH:
½ C chopped fresh parsley
⅓ C (1 1/2 ounces) grated fresh Parmesan cheese
1 T dried rosemary
¼ tsp black pepper
1 tsp garlic rehydrated

Use 3 C Freeze dried navy beans. Cover with boiling water (about 4 C). Let sit for about 15 minutes or until tender. Drain.

Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Place wheat berries in pressure cooker. Cover with water to 2 inches above wheat berries. Bring to a boil; cover and pressure at low for 30 minutes. Let cool naturally then drain and rinse with cool water.

While wheat berries are cooking, heat oil in a Dutch oven over medium heat. Add the onion, celery, carrot, 1 tablespoon rosemary, and 1 T garlic cloves, and cook for a few minutes to blend flavors. Stir in beans, 2 cups water, parsley, thyme, and bay leaf. Partially cover, and cook 15 minutes to blend flavors. Discard bay leaf. Stir in wheat berries, ½ teaspoon salt, ¼ teaspoon pepper, and tomatoes; cook 5 minutes or until thoroughly heated.

To prepare garnish, combine chopped parsley, cheese, 1 tablespoon fresh rosemary, ¼ teaspoon pepper, and chopped garlic. Ladle soup into bowls; sprinkle each serving with about 2 tablespoons garnish.

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