Posts Tagged ‘minced onion’

Rice and Beans [Vegan]

Sunday, October 1st, 2017

This simple combination of a starch and a protein makes for a complete protein in one dish. Everything else makes for good taste.


2 cloves garlic, crushed

1/8 tsp salt (optional)

1 bay leaf

1 cup long-grain rice

1/2 cup canned crushed tomatoes

1-1/3 tbsp virgin olive oil

1/2 cup onion, minced

1 peeled eggplant, cut into .5 in. cubes

1/2 tsp thyme, or 2 tsp fresh, minced

2 cups water

1 can (15 oz) black beans or kidney beans, rinsed and drained


Heat oil in a heavy saucepan over medium high heat. Sauté onion and garlic 3-4 minutes or until onion is softened. Stir in next 4 ingredients and mix thoroughly. Cover saucepan and simmer 3 minutes. Stir in remaining ingredients, except beans. Add pepper to taste and return to a boil. Immediately reduce heat to low. Cover and simmer 15 minutes. Add beans without stirring. Cover and simmer another 5-10 minutes or until
rice is tender and liquid is absorbed. Let stand 5 minutes before stirring.

Serves 6

Nutrition Facts:

Nutrtion (per serving) Calories 160; % Calories From Fat 22.5%; Total Fat 4g; Saturated Fats 1g; Mono-unsaturated Fats 2g; Poly-unsaturated Fats 1g; Cholesterol 0mg; Sodium 370mg; Total Carbohydrates 27g; Dietary Fiber 8g; Sugar 3g; Protein 6g.

More Information:


Thiamin B1 0 mg
Vitamin B12 0 mcg
Vitamin K 6 mcg
Vitamin A 63 IU
Niacin B3 2 mg
Pantothenic Acid 1 mg
Riboflavin B2 0 mg
Vitamin C 7 mg
Vitamin D 0 IU
Vitamin B6 0 mg
Vitamin E 1 mg
Choline 10 mg


Manganese 1 mg
Calcium 51 mg
Magnesium 44 mg
Phosphorus 120 mg
Zinc 1 mg
Fluoride 67 mcg
Copper 0 mg
Sodium 370 mg
Selenium 4 mcg
Iron 2 mg
Potassium 480 mg

New Potatoes with Curry Sauce

Friday, April 1st, 2016

new potatoes with curry sause

An aromatic spicy side dish that will steal the show from the main dish. It is both vegan and vegetarian and is sure to be a hit.


1/4 cup water

3 tbsp cilantro, chopped

1/2 tsp garlic, crushed

3 tbsp oil

1 lb new potatoes, peeled

1/2 cup tomatoes, chopped

1 tsp ginger, finely chopped

1-1/4 cups curry sauce

1/4 cup onion, minced


In saucepan, cook potatoes in water 15 minutes or until tender; drain. In large skillet, cook tomatoes, onion, ginger root and garlic in oil 5-7 minutes. Add curry sauce and water. Cook 2 minutes. Add potatoes. Cover and cook 12-15 minutes. Stir in cilantro.

Serves 4

Nutrition Facts:

Nutrition (per serving) Calories 230; % Calories From Fat 47%; Total Fat 12g; Saturated Fats 1.7g; Mono-unsaturated Fats 8.2g; Poly-unsaturated Fats 1.9g; Cholesterol 0.1mg; Sodium 350mg; Total Carbohydrates 30g; Dietary Fiber 2.5g; Sugar 2.2g; Protein 3.3g.

More Information:


Thiamin B1 0.14 mg
Vitamin A 250 IU
Vitamin K 13 mcg
Vitamin E 1.6 mg
Pantothenic Acid 0.67 mg
Vitamin B6 0.38 mg
Riboflavin B2 0.049 mg
Choline 18 mg
Vitamin D 0 IU
Vitamin C 19 mg
Vitamin B12 0.034 mcg
Niacin B3 1.9 mg


Sodium 350 mg
Zinc 0.49 mg
Copper 0.25 mg
Iron 0.78 mg
Calcium 27 mg
Manganese 0.22 mg
Magnesium 33 mg
Potassium 540 mg
Fluoride 67 mcg
Phosphorus 73 mg
Selenium 0.48 mcg