Tofu Tuesday

I totally am taking this recipe and running with it tonight for dinner. Thanks for the inspiration! This sounds awesome and I'm all about broccoli and cheese.

You'll find it here at Healthy Tipping Point.

Tofu Tuesday

Black Beans and Rice for Dinner tonight. Would you like to participate? If so, head on over to Gohn Crazy and join us.

Blk Bns & Rice

Ingredients
1 pkg. dry Black Beans
1 Jar of salsa
2 tbsp lime juice
4 cloves of garlic, minced
1 tsp ground cumin
1 bunch fresh cilantro, chopped
10 grape tomatoes, chopped, plus extra
Chopped green onions
Shredded Cheddar Cheese
Hot sauce


Cooked riceDirections
Sort beans.
Soak beans overnight in water at least 2-inches above beans.
Drain into a colander and rinse.
In a slow cooker combine beans, 6 cups fresh water, and all ingredients except the extra tomatoes, green onions, cheese, hot sauce and rice.
Cook on high heat setting for 6-8 hours or until beans are tender, adding more water, if necessary.
On a plate, add rice, spoon the bean mixture on top.
Sprinkle with extra tomatoes, cheese, green onions and hot sauce. Have vegetarian sausage or chorizo on the side with a slice cornbread, if desired.

Tofu Tuesday

Trying to eat and serve more vegetarian meals in this household. Check out Kelli over at Gohn Crazy if you'd like to participate.

Here's what we're having for dinner.

Roasted Corn and Black Bean Chli

Ingredients
1 (10 ounce) package frozen corn
2 tablespoons olive oil, divided
1 onion, chopped
4 cloves garlic, minced,to taste
2 teaspoons ground cumin
1 tablespoon chili powder (add more if you want spicy)
1 (14 1/2 ounce) can low sodium chicken broth
2 (15 ounce) cans black beans, drained and rinsed
2 (14 1/2 ounce) cans diced tomatoes with green chilies
sour cream
shredded cheddar cheese

Directions

Preheat oven to 400°F. Place corn in a large baking pan; add 1 Tbs olive oil and stir the corn to coat. Bake until the corn is browned, stirring once, about 20 mins total. Note: Corn sometimes does not brown, but bake until it smells roasted. While corn is roasting, cook onion in remaining 1 Tbs olive oil in a large sauce pan over medium heat until soft, about 5 minutes. Add garlic, cumin, and chili powder and cook, stirring constantly, about 1 minute. Stir in broth, beans, and tomatoes; reduce heat to simmer. Cover and cook 15 mins then stir in corn and simmer for additional 5 minutes.
Serve chili with sour cream and shredded cheese. I’m going to serve this with GF cornbread too.