This hearty, family-pleasing meal is a Tex-Mex lover’s delight. Use 1-3/4 cups (425 mL) of whatever PC salsa you have on hand; you could also add 1 can of drained corn in with the beans.
Jacket Potatoes with 3-Bean Chipotle Chili
In the UK, the potato skins are called their “jackets”. Growing teenagers might appreciate a full potato. This recipe easily doubles.
Sausage & Bean Vegetable Soup
A stick-to-the-ribs meal-in-a-bowl. If you’d like, stir in a couple of spoonfuls of freshly chopped herbs, such as parsley, coriander or dill, just before serving.
Pasta e Fagioli
Pasta e fagioli or pasta and beans is pure comfort, and inexpensive to boot. The pasta in this hearty vegetarian soup continues to absorb liquid as it sits, so you may have to thin leftovers with some more water or stock.
Fiesta Quinoa and Black Beans
This hearty main dish has a touch of Mexican flair and makes quinoa a little more fun for the family. It will serve 6 as a side dish.
Organic Rice and Bean Medley Salad
A fabulous vegetarian main course salad. Leftovers make a great lunch.
Deep-fried chickpea croquettes called falafel are a Middle Eastern specialty and are also a popular street food in Canada’s urban areas. Here we form falafel mixture into patties instead of croquettes and reduce the fat by frying in a nonstick pan.
Chick Pea Korma
Korma is a creamy, nut-based mild curry sauce. You could spend hours making it from scratch, or just open a bottle of PC’s korma sauce! Squash and chick peas make a hearty dish, perfect for vegetarians.
Spiced Bean Tagine
A tagine is a Moroccan stew with vegetables, lemons, olives and spices. Tagines often contain meat or poultry; for this vegetarian version we use beans as the protein source.
Eggplant and Lentil Madras
Madras is a spicy curry sauce from southern India containing tomato, onion and coconut. We’ve tossed it with lentils and roasted eggplant to make a fabulous vegetarian dish that’s very high in fibre.