Whole Foods recently posted an article about the health benefits of black beans and some creative ways to add more of this mighty legume into your diet... even in brownies. I decided to go the more traditional route this week by making a black bean chili for my clients.
The chili is simple, warm and comforting, with lots of diced tomatoes, green peppers, mushrooms and corn. I spice it up with a bit of cumin, chili powder and cayenne pepper. It's always a favorite on a cold, rainy day.
A couple of clients have been asking for tempeh, so for another meal this week I made Tempeh Crabcakes. These tender little patties get their seafood flavor from dulse flakes, and even omnivores comment that they taste pretty close to the real thing. I think it's the squeeze of lemon that does the trick.
For the third meal, I made a spicy tofu stir-fry with broccoli, carrot, and snow peas. The sauce gets its flavor from hoisin, a Japanese barbecue sauce, mixed with tamari, mirin, and agave syrup. Chopped peanuts, ginger and fresh basil add some crunch and zip. It's a perfect balance.
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