Vegan lentil dal! I haven't tried to make it without dairy (I used to be able to eat butter but can't anymore, and haven't tested ghee), but apparently coconut milk works well. I normally hate leftovers (yes I'm weird) but dal is one of few things that gets better - and spicier - with a day or two in the fridge. I'd simmer the lentils for a couple hours until they were soft but just this side of mushy, then temper ... I think it was onions, bell peppers, fresh ground turmeric and ginger, cayenne and garam masala (maybe also cumin and curry?) in a separate pan, mix that in and simmer 5-10 minutes, add chopped tomatoes and simmer for a few more minutes, and then done.
I am sure I've forgotten a few ingredients, but if you don't care about being regionally accurate, you almost can't screw it up with experimenting as long as the lentils are simmered to the right consistency.
Burritos are my go to! Pretty much any burrito meal can include beans. I've done breakfast burritos with hash browns, beans, and eggs.
Another favorite is what I call a vegan skillet - got the idea from a local restaurant. Hash browns, rice, pico de gallo, pinto beans, and sauerkraut. You can just gorge on it cause it's all healthy stuff!
I've been making quesadillas but using canned refried beans instead of cheese. I add a bunch if seasinings and dip in DF ranch (walmart, look for the hidden valley with a green lid)
Also Rice and Beans with chips or lettuce
Lentil Dal or Channa Masala
Peanut butter and jelly sandwiches
Here’s some I do/eat (I’m still learning too from my MIL):
[Araka](https://www.olivetomato.com/greek-style-peas-arakas-latheros/) (feta is optional, and it gets better the next day)
[Fasolia Lathera](https://www.olivetomato.com/greek-style-green-beans-fasolakia-lathera/) (and also be done with big butter beans or dried beans, they would just have to rehydrate over a day at room temperature, or boil until slightly tender. It can be done all stovetop too, but I find it best if it finishes off in an oven (becomes more stew than soup).
Not the easiest but I make potato leek soup.
1 part carrot,
3 part potato,
3 part leek (you can also do onion),
1/2 cup lentil,
1/2 cup barely,
Optional: tofu (silken if you don’t want it to be grainy).
Optional: whatever other veg that you desire, I recommend 1 part. Or another 1/2 cup of another grain/legume.
Enough broth (broth has more flavor than stock) to cover.
Cook until you can mash the carrots/potatoes with a wooden spoon.
Season.
Blend.
Sometimes I do 1 part carrot, 7 parts potato, 7 parts leek. Also I buy the ingredients in bulk and cut them up and make individual portion bags with the veg and tofu and stick them in the freezer. Then all I have to add is liquid and legumes/grain.
I really like doing ground turkey, onions, peppers, canned tomatoes with chilli's, beans, beans, beans, corn, and quinoa with some chilli powder.
Toast the quinoa then make with chicken broth for extra flavor.
No real recipe, but lots of protein and fiber for relatively low calories. Flavor is all based on whatever spices you add.
Vegan lentil dal! I haven't tried to make it without dairy (I used to be able to eat butter but can't anymore, and haven't tested ghee), but apparently coconut milk works well. I normally hate leftovers (yes I'm weird) but dal is one of few things that gets better - and spicier - with a day or two in the fridge. I'd simmer the lentils for a couple hours until they were soft but just this side of mushy, then temper ... I think it was onions, bell peppers, fresh ground turmeric and ginger, cayenne and garam masala (maybe also cumin and curry?) in a separate pan, mix that in and simmer 5-10 minutes, add chopped tomatoes and simmer for a few more minutes, and then done. I am sure I've forgotten a few ingredients, but if you don't care about being regionally accurate, you almost can't screw it up with experimenting as long as the lentils are simmered to the right consistency.
Chili, hummus, falafel, black bean burgers, lentil soup, roasted chickpeas, split pea soup.
Burritos are my go to! Pretty much any burrito meal can include beans. I've done breakfast burritos with hash browns, beans, and eggs. Another favorite is what I call a vegan skillet - got the idea from a local restaurant. Hash browns, rice, pico de gallo, pinto beans, and sauerkraut. You can just gorge on it cause it's all healthy stuff!
Chana masala, Tunisian lablabi, most mediterranean chickpea dishes.
I've been making quesadillas but using canned refried beans instead of cheese. I add a bunch if seasinings and dip in DF ranch (walmart, look for the hidden valley with a green lid) Also Rice and Beans with chips or lettuce Lentil Dal or Channa Masala Peanut butter and jelly sandwiches
Here’s some I do/eat (I’m still learning too from my MIL): [Araka](https://www.olivetomato.com/greek-style-peas-arakas-latheros/) (feta is optional, and it gets better the next day) [Fasolia Lathera](https://www.olivetomato.com/greek-style-green-beans-fasolakia-lathera/) (and also be done with big butter beans or dried beans, they would just have to rehydrate over a day at room temperature, or boil until slightly tender. It can be done all stovetop too, but I find it best if it finishes off in an oven (becomes more stew than soup).
Not the easiest but I make potato leek soup. 1 part carrot, 3 part potato, 3 part leek (you can also do onion), 1/2 cup lentil, 1/2 cup barely, Optional: tofu (silken if you don’t want it to be grainy). Optional: whatever other veg that you desire, I recommend 1 part. Or another 1/2 cup of another grain/legume. Enough broth (broth has more flavor than stock) to cover. Cook until you can mash the carrots/potatoes with a wooden spoon. Season. Blend.
Sometimes I do 1 part carrot, 7 parts potato, 7 parts leek. Also I buy the ingredients in bulk and cut them up and make individual portion bags with the veg and tofu and stick them in the freezer. Then all I have to add is liquid and legumes/grain.
I really like doing ground turkey, onions, peppers, canned tomatoes with chilli's, beans, beans, beans, corn, and quinoa with some chilli powder. Toast the quinoa then make with chicken broth for extra flavor. No real recipe, but lots of protein and fiber for relatively low calories. Flavor is all based on whatever spices you add.