Ingredients

• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• 1/2 lemon, juice
• 1 tsp Dijon mustard
• 1 15-oz can chickpeas, drained and rinsed
• 2 celery ribs, diced
• 2 green onions, sliced
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• Salt and freshly ground black pepper

Preparation

In a small bowl, whisk together the olive oil, white wine vinegar, lemon juice, and Dijon mustard. Season with salt and pepper to taste.
In a large bowl, combine the chickpeas, celery, green onion, parsley, and dill. Pour the dressing over the salad and mix well.
Serve immediately or store in the refrigerator for up to 5 days.

Ingredients

• 1 15-oz can chickpeas, drained and rinsed
• 2 tbsp pesto sauce
• 8 slices sourdough bread
• 1/4 cup goat cheese, at room temperature
• 1/2 English cucumber, sliced
• 1/2 cup sliced radishes
• 1 cup broccoli sprouts

Preparation

In a large bowl, lightly mash the chickpeas with the pesto sauce.
Assemble the sandwich by spreading a layer of goat cheese on a piece of sourdough. Add a layer of the smashed chickpeas. Top with the cucumbers, radishes, sprouts, and another slice of bread. Repeat until all of the sandwiches are assembled.
Serve immediately or store the smashed chickpea mixture in the refrigerator for up to 5 days.

Ingredients

Chipotle Lime Crema

• 1/2 cup sour cream
• 1 lime, juice
• 1/2 chipotle pepper in adobo sauce, minced
• 1/2 garlic clove, grated
• Salt to taste

Chipotle Chicken

• 1 tbsp oil
• 1 lb ground chicken
• 1 yellow onion, diced
• 1 orange bell pepper, diced
• 1 red bell pepper, diced
• 1 tbsp chili powder
• 1 tsp ground cumin
• Salt and freshly ground black pepper

Chipotle Chicken Bowl

• 4 cups cooked rice
• 1 15-oz can black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup quartered cherry tomatoes
• 1/4 cup fresh cilantro leaves
• 1 lime, cut into wedges

Preparation

To make the chipotle lime crema, in a small bowl, combine the sour cream, lime juice, chipotle pepper, and garlic. Season with salt to taste. Set it aside.
To make the chipotle chicken, in a large skillet, heat the oil over medium-high heat. Add the chicken to the skillet, and cook, breaking it up with the side of a spoon. Season with salt and pepper to taste. Continue to cook, stirring occasionally, until the chicken is no longer pink, about 5 to 7 minutes. Add the onion, orange bell pepper, and red bell pepper. Continue to cook, stirring occasionally, until they begin to soften, about 2 to 3 minutes. Stir in the chili powder and ground cumin. Continue to cook until the spices are fragrant, about 1 to 2 minutes. Remove the skillet from the heat.
To assemble the bowls, scoop some rice into the bottom of each serving dish. Top it with the black beans, corn kernels, tomatoes, and the chipotle chicken mixture. Spoon some of the lime crema on top.
Serve immediately with cilantro and lime wedges or store in the refrigerator for up to 3 days.

Ingredients

• 1 19-oz can black beans, drained and rinsed
• 2/3 cup sugar
• 1/4 cup cocoa powder
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/8 tsp salt
• 1/3 cup chocolate chips
• 1/2 tsp flaked sea salt

Preparation

Preheat the oven to 350°F.
In the bowl of a food processor combine the black beans, sugar, cocoa powder, eggs, coconut oil, vanilla, baking powder, and salt. Blend for 2 to 3 minutes or until the batter is very smooth. Don’t forget to scrape down the sides.
Fold in the chocolate chips.
Scoop the batter into 6 well-greased 125mL heat-safe mason jars or ramekins. Bake for 35 to 45 minutes or until a toothpick inserted into the centre comes out clean. Top each with a pinch of flaked sea salt.
Allow the brownies to cool slightly before serving or store in the refrigerator for up to 3 days.
**IMPORTANT Most mason jar manufacturers do not recommend baking in mason jars as there is a risk of the jars cracking in the oven. We have never had an issue with this but it is important to understand the risks involved. It’s important to make sure they’re heat-safe mason jars (like the ones used for canning), not the cheaper versions.

Ingredients

• 1 tbsp vegetable oil
• 1 lb lean ground beef
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 garlic clove, minced
• 1 15-oz can black beans, drained and rinsed
• 1 cup corn kernels, fresh, frozen, or canned
• 4 cups beef broth
• 2 cups tomato sauce
• 1 1/2 tbsp chili powder
• 1 tsp ground cumin
• 1 lb dried pasta shells
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• 1/4 cup sour cream

Preparation

In a large soup pot or Dutch oven, heat the oil over medium-high heat. Add the ground beef and cook, breaking it up with the side of a spoon, until it is no longer pink, about 5 to 6 minutes. Add the onion and bell pepper and cook until they begin to soften, 2 to 3 minutes. Add the garlic and cook it for another 30 seconds. Add the beans, corn, pasta, beef broth, tomato sauce, chili powder, and ground cumin. Stir well and then bring the mixture to a boil.
Once it has reached a boil, reduce the heat to medium, cover, and cook, stirring every 2 to 3 minutes, until the liquid has been absorbed and the pasta is tender, between 12 and 14 minutes. Stir in the cheese and season with salt and pepper to taste.
Serve immediately topped with sour cream or store it in the refrigerator for up to 3 days.

Ingredients

• 3 tbsp oil
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp grated fresh ginger
• 1 tsp sriracha sauce
• 1 lb green beans, halved and lightly steamed
• 3 mini cucumbers, thinly sliced
• 1 cup shelled edamame
• 1 tsp sesame seeds

Preparation

In a small bowl, whisk together the oil, rice vinegar, soy sauce, honey, ginger, and sriracha. Set it aside.
In a large bowl, toss together the green beans, cucumber, edamame, and sesame seeds. Pour the dressing over the salad and mix well.
Serve immediately or store in the refrigerator for up to 3 days.

Ingredients

• 1 15-oz can black eyed peas, drained and rinsed
• 1 15-oz can black beans, drained and rinsed
• 1 cup corn kernels
• 1 green bell pepper, finely diced
• 1 red bell pepper, finely diced
• 1/4 red onion, finely diced
• 2 tbsp chopped fresh cilantro
• 2 limes, juice
• 2 tbsp avocado oil
• 1 tbsp agave syrup
• 1 tsp chili powder
• 1 tsp ground cumin
• Salt and freshly ground black pepper

Preparation

In a large bowl, combine the black eyed peas, black beans, corn, green bell pepper, red bell pepper, and red onion. Stir in the cilantro, lime juice, oil, agave, chili powder, and ground cumin. Season with salt and pepper to taste. Mix well.
Serve immediately or store in the refrigerator for up to 5 days.

Ingredients

• 3 tbsp avocado oil
• 3 tbsp apple cider vinegar
• 2 tsp Dijon mustard
• 1 15-oz can chickpeas, drained and rinsed
• 1 15-oz can red kidney beans, drained and rinsed
• 1 15-oz can cannellini beans, drained and rinsed
• 3 celery ribs, sliced
• 1/4 red onion, finely diced
• 2 tbsp chopped fresh parsley
• Salt and freshly ground black pepper

Preparation

In a small bowl, whisk together the avocado oil, apple cider vinegar, and Dijon mustard. Season with salt and pepper to taste. Set it aside.
In a large bowl, toss together the chickpeas, kidney beans, cannellini beans, celery, red onion, and parsley. Pour the dressing over the salad and mix well.
Serve immediately or store in the refrigerator for up to 5 days.

Ingredients

• 1 cup prepared salsa
• 1 15 oz can black beans, drained and rinsed
• 1 tbsp chili powder
• 1/2 tsp ground cumin
• 6 corn tortillas
• 1 cup shredded romaine lettuce
• 1/3 cup sour cream
• 1 avocado, sliced
• 1/2 cup quartered cherry tomatoes
• Salt and freshly ground black pepper

Preparation

In a skillet, heat the salsa over medium heat. Add the black beans, chili powder, and ground cumin. Season with salt and pepper to taste. Cook, stirring, until the flavours concentrate and the salsa begins to thicken, about 5 minutes. Turn the heat off and using a potato masher, lightly mash the beans.
To assemble the tacos, top each tortilla with some of the romaine lettuce, black bean mixture, sour cream, avocado, and tomatoes.
Serve immediately or store the bean filling in the refrigerator for up to 5 days.