Plant-Based Bean Cookbook: 70 Vegan Recipes for Bean Lovers

Description

Celebrate the versatility of beans with nourishing plant-based recipes Beans are an adaptable, inexpensive protein you can integrate into almost any meal. This bean cookbook is full of nutritious recipes that highlight black beans, pinto beans, green beans, chickpeas, split peas, and more. Whether you already follow a plant-based diet or are looking to add more plant-based dishes to your rotation, you’ll discover the health benefits of enjoying beans and learn to easily prepare dishes from scratch with just a few varieties of canned or dry beans in your pantry. The Plant-Based Bean Cookbook includes: 18 bean varieties—Check out profiles for the most popular beans, along with a chart of cooking guidelines for making beans on the stovetop, or in a pressure cooker or slow cooker. Recipes for every meal—Explore a bean cookbook that includes recipes for snacks and spreads, sides and salads, soups and stews, suppers, and even sweets. Extras, tips, and tricks—Nutritional information is included for each recipe, along with tips for adapting recipes for vegetarian and omnivorous diets. Discover the possibilities of beans in a wide variety of recipes with this dedicated bean cookbook! TITLE PAGE COPYRIGHT DEDICATION CONTENTS INTRODUCTION CHAPTER ONE: BEAN BASICS CHAPTER TWO: SNACKS AND SPREADS Crispy Toasted Split Peas White Bean and Radish Salad on Toast Mung Bean Fritters with Mint Chutney Baked Black Bean Taquitos Adzuki and Mushroom Meatballs in Marinara Easy Chickpea Flatbreads Edamame Salsa Tangy Cheeze Dip Black Bean Dip with Plantain Chips Vibrant Beet Hummus White Bean, Spinach, and Artichoke Dip Refried Lentil Dip CHAPTER THREE: SIDES AND SALADS Roasted Garlic Green Beans Braised Lima Beans Maple-Glazed Baked Beans Black-Eyed Peas and Greens Thyme and Garlic Cranberry Beans Garlicky Kale and White Beans Potato and Pinto Bean Hash Three-Bean Bonanza White Bean Pesto Salad Zesty Chickpea, Tomato, and Kalamata Olive Salad Chopped Avocado and Chickpea Salad Gigante Bean, Sun-Dried Tomato, and Olive Salad Warm Fava Bean and Hearts of Palm Salad White Bean Salad with Tahini Dressing Black Bean Taco Salad CHAPTER FOUR: SOUPS AND STEWS Navy Bean and Veggie Soup Spicy Black Bean Soup Cranberry Bean Minestrone Soup Chickpea Noodle Soup Tex-Mex Quinoa Vegetable Soup Creamy Fava Bean and Mint Soup Curried Mung Bean and Chard Soup Creamy Cauliflower and White Bean Soup with Herbed Croutons Miso, Lentil, and Kale Soup Lemony Split Pea Soup Spiced Carrot-Lentil Soup White Bean, Potato, and Leek Soup Spicy Butternut Squash and Adzuki Bean Soup Smoky Chickpea Stew Gigante Bean Stew Three-Bean Chipotle Chili CHAPTER FIVE: BEAN SUPPERS Swiss Chard and Black-Eyed Pea Pilaf Tofu, Edamame, and Shiitake Stir-Fry with Rice Mung Bean Dal Sesame Chickpeas and Rice Roasted Kabocha Squash with Chickpeas Sweet Potato, Kale, and Black Bean Skillet Scalloped Hearts of Palm and Adzuki Beans Curried Chickpeas with Kale Smoky Black Beans with Turmeric Rice Black-Eyed Peas and Spinach Curry Buffalo Chickpea Quesadillas Sweet Potato and Black Bean Burgers “Crab Cake” Burgers Quinoa Tabbouleh with White Bean Patties Southwestern Black Bean Pasta Fava Bean and Arugula Linguine Black Bean and Corn Bread Casserole Pinto Bean and Cremini Mushroom Burritos with Cilantro Sour Cream White Bean, Mushroom, and Kale Potpie Lentil Shepherd’s Pie CHAPTER SIX: STAPLES AND SWEETS Everyday Vegetable Broth Plant-Based Sour Cream Creamy Cashew Sauce Plant-Based Parmesan Vanilla Date Shake Chocolate Hummus Chocolate Chip Chickpea Blondies BEAN COOKING QUICK REFERENCE GUIDE MEASUREMENT CONVERSIONS REFERENCES ACKNOWLEDGMENTS ABOUT THE AUTHOR