In light of all that is happening, I'm finding myself going into my cabinets and freezer to use items I have on hand to supplement fresh veggies. Doing so, preparing simple meals, brings me back to Greens, Grains & Beans. Here are a few of my recent combinations:
1. Roasted green beans and potatoes with creamy polenta and chickpeas sautéd with garlic, olive oil, crushed red pepper.
2. Tacos with Pinto beans, rice and roasted onions, corn, green, red and yellow bell pepper in a corn or flour tortilla, topped with salsa.
3. Baked tofu, spinach sautéd with garlic and sliced avocado folded into a flour tortilla.
I am an animal loving-Vegan runner, I practice and teach Kundalini Yoga and I love to cook and eat flavorful plant-based food.