These bean burgers taste great. Their complex combination of ingredients offers phenomenal flavor. As with most veggie burgers, they are on the soft side. Use a pan to cook them over a grill.
Toasting gives quinoa a nutty flavor, darkening the grain’s characteristic grassiness. The nuttier presentation is matched nicely with cocoa and corn for sweetness and chiles for warmth.
Vatapá is an Afro-Brazilian stew that’s typically made with shrimp or other seafood. This variation uses turkey in place of the seafood, but keeps the rich coconut and spices, helping to keep the sodium in the dish lower.
French (green or LePuy) lentils have the firmest texture for pairing with the softness of sweet potato. Textural variety is key in making lentil dishes a pleasure to eat.
Dal is a quick one-pot meal that comes together easily and flexible from a wide variety of flavoring options. Choose something acidic (tomato, as in this recipe, but lemon would also work) and a spice mix to pair.
Koshari is fondly considered the national dish of Egypt and is sold prominently as street food. The mix of lentils, pasta, rice, and spiced tomato sauce is considered to be wonderful comfort food.
Allspice and thyme are two hallmark flavors in Jamaican cooking. With the creaminess of coconut milk, this easy rice and beans dish will leave you looking forward to leftovers.
This easy vegetarian curry uses spices that are in many pantries to begin with. Potatoes and squash carry the flavors wonderfully and coconut milk provides a creamy finish. Serve over brown rice or with whole-grain flatbread.
