Dump in the beans, salt, and pepper. Stir. Next, pour in the broth or stock. Bring to a boil, then simmer for 10–15 minutes until the beans are very tender. Serve with rice, in a quesadilla, or as a side dish.

Serve with rice, in a quesadilla, or a burrito. Yummy!

Add lentils, 4 cups water, coconut milk, kale, tomatoes and carrots. Put lid on and pressure cook for 20 minutes. Meanwhile, prepare some rice on the stove or in a rice cooker.

Quick release lentils after 20 minutes of cooking. Add remaining 1/2 cup water, lime juice and cilantro. Serve over rice.

While lentils are cooking, cook and drain frozen spinach according to package instructions. Make sure to press out as much excess water as possible. Set aside.

Melt butter in a large saute pan over medium to medium-high heat. Add spinach, onion, garlic, tomato, cumin, curry powder, ginger, and cinnamon. Saute until the onions are translucent, about 5–7 minutes. Remove from heat.

Once lentils are cooked, add about 1 cup of their cooking liquid to the spinach mixture. Use an immersion blender to puree the mixture until almost smooth. Add more of the cooking liquid, as needed, to blend the mixture.

Once the spinach mixture is blended, stir in remaining stock and lentils. If mixture is too thick for your preference, you can thin it with additional vegetable stock or water.

Eat warm with rice and naan.

Note: When you rinse your lentils, sift through them and remove any little pebbles or bad lentils before cooking.

If roasting tomatoes, toss them in olive oil, salt and pepper. Roast in 400ºF oven for 15–20 minutes, or until they begin to blister and char.

Cut chicken into bite-sized pieces, and season with salt and pepper. Grill chicken over medium-high heat until cooked through.

For the dressing, in a small bowl, whisk olive oil, honey, garlic, onion powder, cumin, salt, pepper, lemon juice, onion and hot sauce.

In a large bowl, combine chicken, chick peas, avocado, peppers, cilantro, and both kinds of tomatoes. Pour in dressing and combine all ingredients.

Portion salad into serving bowls. Drizzle balsamic vinegar over each bowl and serve.

Stir in lentils and broth, then bring to a boil, reduce heat and cover pot and let simmer for 25 minutes.

While lentils are cooking, quickly fry chopped garlic in a little oil until soft, about 2 minutes. After lentils have cooked for 25 minutes, stir in tomatoes, garlic and spices. Let simmer for another 5 to 10 minutes.

For the spicy topping:
Heat oil in a frying pan. Add shallots and fry over medium heat, stirring occasionally, until soft and browned. Add garlic and spices. Cook for 2 more minutes.

When everything has finished cooking, add chopped cilantro. Serve lentils with spicy topping.

Notes:
1. Nutrition facts include spicy topping but not any other toppings.
2. This dish is even better the next day.

In a large oven-proof skillet, cook bacon halfway through. It should be soft but starting to crisp. Remove to paper-towel-lined plate. Set aside.

Pour bacon grease off the skillet, leaving about 1 tablespoon grease in the bottom of the skillet. Over medium high heat, cook onions until soft. Add garlic. Cook for 1 minute.

Add ground beef and sausage to the pan with the onions and cook until browned. Drain any grease as desired. Remove skillet from heat.

Add beans, brown sugar, molasses, banana peppers, brine, vinegar, ketchup and BBQ sauce to the skillet. Stir to combine. Place bacon slices on top of the beans and meat mixture in an even layer.

Bake for 45 minutes, or until beans are bubbly and bacon is crisp.

Add drained tomatoes, coconut milk and curry paste, stirring until paste is dissolved. Bring to a boil and boil for 2 minutes, stirring frequently.

In a small bowl, whisk tapioca starch with 4 teaspoons of the hot liquid from the Instant Pot until smooth. While constantly stirring, whisk it back into the Instant pot, along with the soy sauce and coconut sugar. Boil until mixture begins to thicken, about 1 minute.

Stir in chickpeas and cauliflower. Cover the Instant Pot (making sure it’s set to sealing!) and manually set it to High Pressure and cook for 5 minutes. Let it pressure release naturally.

Once the pressure has released, squeeze in fresh lime juice and salt to taste. Garnish with cilantro and green onion and devour!

Notes:
1. You need to squeeze out as much moisture as you can from the tomatoes. Make sure you open the can and keep pressing on the tomatoes, squeezing them out to get as much liquid out as possibly. If you don’t, the curry won’t be as thick and creamy!
2. I have not tried this with curry powder. I am sure you could use it—I just can’t tell you exactly how much. Also, you would need to add it in when sauteing the red pepper if you try it.

Heat a frying pan with olive oil. Add chopped onions and cook for about 5 minutes, until softened. Add garlic and cook for another minute.

Add curry paste and coconut milk, mix until combined. Taste, and if needed, add more curry paste or salt.

Add chickpeas and soy sauce. Stir and cook over medium heat for another 5 minutes.

Add chopped tomatoes, basil, and lime juice stir and cook for 2–5 minutes, or until tomatoes are softened. Add maple syrup. Taste, and add more soy sauce if desired. Stir and turn off heat.

Serve curry with rice.

Add garlic, ginger, tomatoes, and all of the spices to the skillet with a sprinkle of salt. Stir to form a paste and let spices cook for 2 minutes.

Add stock and lentils to the pan. Stir to distribute the spices into the liquid, then reduce the heat to low. Cover pot and cook for 10 minutes.

After 10 minutes, stir lentils and taste; add more salt to your preference. Cover pan again and let lentils cook for 5–10 minutes more or until cooked through and tender and most of the liquid has been absorbed.

Note that if you have a different type of lentils, cook time or amount of liquid needed may be slightly different. Adjust accordingly.

Serve with cilantro, lemon or lime wedges, and a bit of rice or naan. Enjoy!

Heat olive oil in a large saucepan or Dutch oven over medium-low heat. Add onion and cook until it begins to soften, about 5 minutes. Add cumin and cook about 1 minute, then add peppers (save the adobo sauce until the end) and cook vegetables another 5 minutes.

Add vegetable broth, diced tomatoes, and black beans. Continue to simmer until beans and tomatoes are heated through and soft and much of the liquid has reduced. Finally, stir in sweet potatoes and adobo sauce and simmer about 3 minutes. If needed, add additional vegetable broth to thin the chili; it should be thick but spoonable.

Serve by spooning into soup bowls. Top with avocado pieces, chopped cilantro, a hearty sprinkling of cheddar cheese, and a squirt of lime juice.