The mayocoba, or Canary bean, was named after a small village in Mexico where it was “reinvented.” They have a unique flavor and it is said that they will not give the consumer the usual digestive reactions that other beans can give. They are yellow and the size of a pinto bean.
This is an everything-but-the-kitchen-sink soup, but we figured that might not make the most positive first impression. Grain, vegetables, and starch…this has it all. The addition of black beans, if you have a can in your pantry, would only serve to balance it further, no?
The international food aisle can be overwhelming, no? It’s hard enough to read the labels of food you normally buy, much less a list of ingredients you can’t pronounce. This Thai-inspired soup recipe meets you right in the middle, gently steering you toward more exotic flavors but with familiar ingredients that you probably already have in your pantry.
You probably read “Thousand Island Dressing” and immediately thought of salads. Well, California is home to an world-famous burger shop called In ‘N’ Out. They make simple burgers—toasted bun, burger, tomato, lettuce, onion, etc.—but they also slather on a generous amount of Thousand Island Dressing instead of ketchup and mustard. I say all of this to tell anyone who’s tried and loved this burger that you can recreate this burger at home, but with all plant-based ingredients! This Thousand Island dressing is completely vegan (as long as you get vegan Worchestershire sauce) and is great on burgers, sandwiches, as dip, and of course, on salads.
Not all salad dressings have to be oil-and-vinegar ones. This dressing will take “crisp and refreshing” salads to a whole new level, adding a citrusy, tangy, and slightly sweet note to any bed of greens. (I like it best on fresh chopped romaine, like the Romaine Citrus Salad).
Vegetarian antipasto ingredients like peppers and artichokes are sliced and diced to make this substantial salad.
Sometimes, you just need things to be easy. You need lunch or dinner to take less than half an hour to prepare, and you want to make it early in the day so that it’s ready when you are. This pasta salad is for just such a day. (It doesn’t hurt that it’s cheerfully bright and ideal for eating outside in the sun.) This perfect pasta salad really only takes as long to make as your pasta takes to cook.
So much more than a salad, this recipe is filled to the brim with nutrient-dense ingredients and packed full of bright flavor.
Gooey cheese? Check. Toasty bread? Check. Creamy Tomato soup? Check.
