Chocolate Chip Cookies

A new twist on an old favorite!

Prep. Time: 10 minutes
Cook Time: 8 minutes

Total Time: 18 minutes
Servings: 12 servings

Ingredients:

• 1 ½ c Pinto Bean Flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 c butter, softened
• ½ c granulated sugar
• ½ c brown sugar, packed
• 2 eggs
• 1 tsp vanilla
• 2 c semisweet chocolate chips

Directions:

1. Heat oven to 350° F. In a small bowl, mix Pinto Bean Flour, baking soda, baking powder, and salt; set aside.
2. In a large bowl, beat softened butter, sugar, and brown sugar with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
3. Beat in the eggs and vanilla until smooth.
4. Stir in flour mixture just until blended (dough will be stiff). Then, stir in chocolate chips.
5. Onto greased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
6. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack.
7. Cool completely, about 30 minutes—store in an airtight container.

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Lentil "Meatballs"

Perfect for #MeatlessMondays and BBQ!

Prep. Time: 6 minutes
Cook Time: 10 minutes

Total Time: 16 minutes
Servings: 2-3

Ingredients:

• ½ c warm water
• 1 egg
• 1 c Lentil Bean Flakes
• ½ c cooked rice
• ½ c instant oats
• ½ tsp. salt
• ¼ tsp. pepper
• 1 tsp. garlic powder
• ½ tsp. liquid smoke
• ¼ tsp. cumin
• 1 Tbsp. oil
• ½ c of BBQ or other favorite sauce

Directions: 

1. Pre-heat oven to 375 F.
2. Whisk together water and egg.
3. Add in all the other ingredients, except oil and sauce, mix until well blended.
4. Roll into approx. 1 inch balls. (If mixture sticks to your hands when forming “meat” balls, add a sprinkle of Lentil Flakes until mixture does not stick to your hands)
5. Lightly oil a baking sheet/pan.
6. Place “meat” balls on the baking sheet/pan.
7. Bake for 10 minutes.
8. Top the “meat” balls with your favorite sauce: BBQ, Sweet & Sour, Teriyaki...

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Chocolate Cake

Make your cake better with Beans!

Prep. Time: 10 minutes
Cook Time: 25 minutes

Ingredients:

• 1 c granulated sugar
• ⅔ c Black Bean Flour
• ⅔ c cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• ¾ tsp salt
• 2 large eggs
• ½ c melted butter
• ½ tsp vanilla
• 1 c milk

Directions: 

1. Preheat the oven to 350°F.
2. Lightly spray two 8-inch round baking pans or 1 sheet cake pan with cooking spray, dust with flour. (To keep gluten-free dust with cocoa powder.)
3. In a medium bowl, combine the sugar, Black Bean Flour, cocoa powder, baking powder, baking soda, and salt.
4. In a large bowl, cream together the eggs, butter, milk, and vanilla.
5. Add dry ingredients, beat at medium speed for 2 mins.
6. Pour the batter into the prepared pan, use a spatula to smooth the top. Bake for 20 to 30 minutes, or until a toothpick comes out with only a few crumbs attached and the top is dry with at least one crack. (note: it’s better to pull the cake out early than to leave it in too long).
7. Cool before frosting (ganache style is best) Serve.

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Lentil Patties

One of our favorite vegan recipes!

Prep. Time: 15 minutes
Total Time: 35 minutes
Servings: 6 - 8

Ingredients:

• 1 c cooked instant rice
• 12 oz mushrooms
• 1 c Quick-Cook Lentils
• ¼ - ½ c hot water
• ½ c instant oats
• 1 tsp salt
• ½ tsp pepper
• 1 tsp liquid smoke
• oil for frying

Directions: 

1. Cook rice according to directions on package.
2. Sauté mushrooms for about 5 minutes, with a tiny pinch of salt. This brings out the moisture. The pan will fill with water, sauté on medium-high heat until the moisture evaporates.
3. In a food processor or blender, add the Quick-Cook Lentils, instant oats, hot water, cooked rice, sautéed mushrooms, and seasonings.  Pulse together. Try not to blend it, or it will turn into a paste. Patty them out.
4. Form mix into 6-8 patties. Let them stand for 15-20 minutes. Fry in oil over medium heat 5-7 minutes until browned on each side.
5. Serve.

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Green Pea Hummus

Move over guacamole, there's a new dip in town!

Prep. Time: 5 minutes
Total Time: 10 minutes
Servings: 4 - 6

Ingredients:

• 1 c Green Pea Flake
• ¼ c onion (raw or caramelized)
• ¼ c packed parsley (stems okay)
• 1 clove garlic
• 1 Tbsp lemon juice
• ½ tsp salt
• 1 Tbsp olive oil
• ½ c hot water

Directions: 

1. Put all ingredients (Green Pea Flakes, onion, parsley, garlic, lemon juice, salt, olive oil, hot water) in a food processor, pulse together until smooth and creamy.
2. Add more water or Green Pea Flakes by the tablespoon until the hummus has reached desired consistency.
3. Serve.

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Moroccan Lentil Soup

Enjoy the flavors of Morocco!

Prep. Time: 10 minutes
Total Time: 40 minutes
Servings: 4 - 6

Ingredients:

• 1 Tbsp oil
• 1 c onion, diced
• 1 c celery, diced
• 1 c carrot, diced
• 1 - 1 ½ c butternut squash, diced
• 2 garlic cloves, minced
• 1 tsp sea salt
• 1 tsp black pepper
• 2 tsp turmeric
• 2 tsp ground cumin
• 2 tsp ground ginger
• 2 tsp smoked paprika
• 1 tsp ground cinnamon
• 4 c vegetable broth
• 2 c water
• ½ c crushed tomato
• 2 c Quick-Cook Lentils
• 1 Tbsp lemon juice
• 2 - 3 c spinach
• coconut yogurt (optional)
• sour cream (optional)
• cilantro (optional)

Directions: 

1. Heat the oil in a large stockpot or Dutch oven. Add the diced onions, celery, carrots, butternut squash, and minced garlic and sauté for about 5 minutes until everything softens slightly. Season with salt, pepper, and spices and cook for about 2 minutes.
2. Add the broth, water, and crushed tomato. Stir until the tomato has broken down. Bring the soup to a boil, cover, and reduce to simmer for 10 minutes or until squash is fork-tender.
3. Remove from heat and stir in Quick-Cook Lentils, lemon juice, spinach, and stir until the spinach has wilted. Serve immediately and top with your desired toppings.
4. For garnishes, I like to do a dollop of coconut yogurt or sour cream and cilantro. Salt and pepper to taste. Serve.

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Enjoy the flavors of the Middle East!

Prep. Time: 5 minutes
Total Time: 15 minutes
Servings: 4

Ingredients:

• 2 Tbsp olive oil
• 2 cloves garlic
• 1 tsp grated fresh ginger
• 1 sm. yellow onion
• 1 Tbsp curry powder
• 1 ½ c Quick-Cook Lentil
• 2 c vegetable broth
• 1 13oz. can coconut milk
• 3 c fresh baby spinach

• 4 cups cooked rice
• 1/4 c cilantro, chopped

Directions: 

1. Mince the garlic, grate the ginger, and dice the onion. Add the olive oil, garlic, and ginger to a deep skillet, Dutch oven, or soup pot. Sauté the garlic and ginger over medium heat for one minute or until the garlic becomes soft and fragrant.
2. Add the diced onion to the skillet and continue to sauté over medium until the onion is soft and translucent. Add the curry powder and continue to sauté for about one minute more to toast the spices.
3. Add vegetable broth to the skillet, stir to dissolve any browned bits from the skillet’s bottom. Place a lid on top, turn the heat up to medium-high, and bring the broth to a boil. Once boiling, turn the heat down to medium.
4. Add the can of coconut milk and the Quick-Cook Lentils, stir to combine come back up to a simmer. Let it simmer without a lid for 5 minutes, stirring often, to thicken the mixture.
5. Once thickened, turn the heat off. Add the fresh baby spinach and stir gently until the spinach has wilted. Taste the mixture and adjust the salt or curry powder to your liking, if needed.
6. Serve over a bowl of rice, and top with chopped cilantro.

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Faux "Meatballs" & "Sausage"

 Quick, easy, and versatile plant protein! 

Prep. Time: 8 minutes
Total Time: 16 minutes
Servings: 2-4

 Base Ingredients:

• ½ cup warm water
• 1 egg
• 1 cup Lentil Bean Flakes
• ½ cup cooked rice
• ½ cup instant oats
• ½ tsp. salt
• ¼ tsp. pepper
• ½ tsp. garlic powder
• 1 Tbsp. oil

 Add Ingredients for "meatballs":

• ½ tsp. liquid smoke
• ½ tsp. garlic powder
• ¼ tsp. cumin
• your favorite sauce: BBQ, Sweet & Sour, Teriyaki...

 Add Ingredients for "sausage":

• 1 tsp. sage
• ½ tsp. thyme
• ½ tsp. basil
• ½ tsp. salt (in addition to original salt)
• Pinch red pepper flake

Instructions for "meatballs":

1. Whisk together water and egg.
2. Add in all other ingredients (except oil and sauce), mix until well blended.
3. Form into 1" balls. (If mixture sticks to hands when trying to form ball or patty, add a sprinkle of lentil flake until it does not stick to hands when formed into shape)
4. Heat oil, in a medium non-stick pan), to medium.
5. Add "meatballs" to hot oil and brown.
6. Top with favorite sauce and serve.

Instructions for "sausage":

1. Whisk together water and egg.
2. Add in all other ingredients (except oil), mix until well blended.
3. Form into ¼" patties.  (If mixture sticks to hands when trying to form ball or patty, add a sprinkle of lentil flake until it does not stick to hands when formed into shape)
4. Heat oil, in a medium non-stick pan), to medium.
5. Add patties to hot oil and brown each side.
6. Serve and Enjoy!

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Prep. Time: 15 minutes
Cook Time: 15 minutes

Total Time: 30 minutes 
Servings: 4 - 6 servings

INGREDIENTS (Creamy Green Chile Chicken Chimichanga):

• 1 lb chicken, shredded (boil frozen chicken until fully cooked, then shred chicken)
• 2 sm cans Green Chiles, diced/chopped
• 1 pk cream cheese (1 cup cream cheese)
• 1 tbsp taco seasoning
• 4 - 6 flour tortillas
• 1 tbsp oil (I use olive oil, but vegetable, canola, butter, all of it will work)
• I lg can Green Enchilada sauce
• 1 cup cheese, shredded (Mexican blend, Colby, or Cheddar)
• 4 tbsp sour cream

DIRECTIONS:

1. Pre-heat oven to 400 F.
2. Boil frozen chicken until thoroughly cooked. (If you're using canned or pre-cooked chicken, skip this step)
3. Shred chicken.
4. Mix 1/2 cup water, shredded chicken, diced chilies, cream cheese, and taco seasoning in a large pan, medium heat.  Continue to mix ingredients together until well blended and the cream cheese is melted, then remove from heat.
5. Spoon chicken mixture onto flour tortillas and fold the tortillas burrito style.
6. Add the oil to a medium/large pan and heat to medium.
7. Place as may "burritos" as will comfortably fit into the pan and fry each side until golden brown. Place the crispy burritos into a 9x13 in baking dish. (repeat until all burritos are crispy and in the baking dish)
8. Cover the crispy burritos in green enchilada sauce. 
9. Put in the oven and bake until the enchilada sauce bubbles. (About 8 minutes)
10. Remove from oven and sprinkle with cheese.  (for melty cheese you can return to the oven for a few minutes)  Top with sour cream and serve.

INGREDIENTS (Yellow Pea Rice):

• 2 cups quick-cook rice
• 1/4 cup Yellow Pea Flakes, Seasoned
• 2 1/2 cups water

DIRECTIONS:

1. Add the Yellow Pea Flakes, Seasoned to the water and rice.
2. --Cook according to the box directions-- bring to a boil, reduce heat to simmer, cover for 20 minutes, fluff rice, and serve.

INGREDIENTS:

• 2 cups Pinto Bean Flakes, Seasoned 
• 2 1/4 cups water
• 1/2 cup shredded cheese (Mexican, Colby, or Cheddar)

DIRECTIONS:

1. In a microwave-safe dish, combine Pinto Bean Flakes, Seasoned and water.
2. Heat for 2 1/2 minutes on high, stir.
3. Return to microwave, heat on high 2 1/2 minutes.
4. Remove from microwave, stir. (add more water if too thick, microwave longer if too thin)
5. Top with cheese, and serve.

Sue's Sweet Bean Pie

aka Cookie Dough Pie

"Grab a slice!"

Prep. Time: 10 minutes
Cooling Time: 20 minutes

Total Time: 30 minutes
Servings: 8 servings

INGREDIENTS:

• 1 c. boiling water
• pinch of salt
• 1 c. Garbanzo Bean Flakes
• ⅓ c. brown sugar
• 1 t. vanilla
• ½ c. mini chocolate chips, divided
• 1 t. coconut oil

DIRECTIONS:

1. In a food processor combine boiling water, a pinch of salt, Garbanzo Bean Flakes, and brown sugar. Blend together until well blended and let sit 5 minutes.
2. Fold ¼ c. chocolate chips into the mixture.
3. Pour mixture into a pie, or tart, pan. Spread evenly.
4. Mix ¼ c. chocolate chips and coconut oil in a microwave-safe dish. Microwave on high for 30 seconds, stir. Continue to microwave and stir until the chocolate chips are melted.
5. Pour the melted chocolate on top of the pie mixture. Shake until the melted chocolate completely covers the top of the pie.
6. Refrigerate for 20 minutes. Serve.

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Cookie Dough Lasagna

Decadent layers of Graham crackers,

cookie dough, whipped topping & chocolate!

Prep. Time: 15 minutes
Cook Time: 20 minutes

Total Time: 35 minutes
Servings: 8 servings

Ingredients:

• 2 c. (4 sticks) butter, softened 
• 2 c. sugar
• 3 c. (½ lb.) Navy Bean Flakes
• 2 t. pure vanilla extract
• ½ t. salt
• 1 ¼ c. milk
• 2 c. chocolate sauce
• 1 c. mini chocolate chips, and more for sprinkling
• 20 oz. (1 large tub) whipped topping
• 14 oz. (1 box) graham crackers

Directions:

1. In a large bowl, cream together butter and sugar until smooth. 
2. Blend in Navy Bean Flakes, vanilla, salt, and milk.
3. Scrape sides of the bowl, blend again until well mixed and smooth.
4. Fold in mini chocolate chips.
5. In a 9” x 13” baking dish layer - graham crackers, ½ cookie dough, chocolate sauce, graham crackers, whipped topping, graham crackers, remaining cookie dough, chocolate sauce, and whipped topping.
6. Drizzle with chocolate sauce and sprinkle with mini chocolate chips.
7. Refrigerate for 4 hours and serve. 

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