I usually just put kidney beans into my pasta and that's about it. If anyone could give my recipes that are legume based that would be great.
Some of my favorite recipes are with legumes.
I'll provide some links at the bottom but I'm already tired of looking these things up so if you don't see a link for something you can check out my Copy Me That page.
I'm Lou2005.
Or ask me. Or google it.
First off, remember that soybeans are beans. Every glass of soy milk is a serving of beans. I think all the vegan diet books I have read recommend 3 servings (about 1.5 cups) of beans a day. One smoothie with 1.5 cups of soy milk and you are halfway there. you can make a cafe latte or a matcha latte with a half cup of vanilla soymilk. or a mocha with a half cup of chocolate plant milk. (have you tried Silk chocolate almond coconut? Its made with pea protein. (peas are also a legume).
And of course, tofu is made from beans. Half a cup of tofu counts as a serving of beans. You can have tofu as an appetizer. I used the word raw the other day and got scolded. You should say "fresh" or "uncooked". but basically just right out of the package. cut it into cubes and sprinkle it with soy sauce and fresh ginger.
You can also add fresh tofu to all kinds of things. A pasta sauce, a salad, a smoothie. My favorite way to cook tofu is in a stir fry. IMHO knowing how to make a good stir fry is an advanced cooking skill - but well worth mastering. Another tofu dish that I love is the Tofu Scramble. It's not just for breakfast. And you can use tofu scramble as a filling in a burrito.
Or more elaborate you can "bread and bake" your tofu. it's great as an appetizer or added to salads.
Speaking of burritos, I will batch cook a bunch of burritos at once and freeze them. then you can nuke them whenever you don't feel like cooking. I used to take one in the car with me and eat it on the way to work. you can also take them to work and heat them up for lunch. And although most of the time I just use canned refried beans to make my burritos, you can make a big ol' pot of beans for your burritos. and you don't have to always use refried beans, there are lots and lots of different ways to incorporate different kinds of beans in your burritos. From black to white and combos, too. Plus you can add all kinds of stuff to your burritos to make them more interesting and nutritionally complete. Vegan cheeses, salsa, chopped veggies (celery and onion), cooked or roasted veggies (zucchini, bell peppers, mushrooms).
I fell in love with Cuban black beans over rice when I had it at a Cuban restaurant. I was surprised you can buy the Cuban black beans in a can at Trader Joes. There are a number of ways you can prepare it on a stovetop. and some of the recipes are pretty elaborate. I have found plantains to be a little too hard to find, a little too expensive and don't really add enough to the experience to justify their cost and hard-to-find-ness. But I think some would argue that it's not really Cuban without the plantains.
I make Cuban black beans in my Instapot. And let me take this opportunity that IMHO an Instapot is a really good investment if you are going to make beans a lot. I really like the set and forget nature of an instant pot.
Oh, beans and rice is so good both economically and nutritionally. Cuban black beans have the added advantage of being tasty and a little exotic.
Another good dish is Lentil mushroom stew over potatoes. I use Yukon golds to make mashed potatoes but you can really add some extra flavor and nutrition if you use sweet potatoes.
Both of these recipes include decent amounts of veggies as well.
I'm not positive its necessary but many of these recipes call for soaking the beans ahead of time.
Huh. I've never tried that.Puree a tin of beans plus seasoning and make sandwiches adding extra vegetables and sliced seitan or tofu.
I've never adding seitan or tofu but it's like hummus, just different beans. Or like refried beans.Huh. I've never tried that.
I assume you drain the can of beans. What is the consistency like? Is it like jam? What veggies are good with this? Lettuce and tomato?