About
Week 1: Yellow Lentils
Week 2: Black Beans
Week 3: White Beans
Week 4: Chickpeas
Week 5: Red Lentils
Week 6: Kidney Beans
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Featured Recipes
Featured Participants' Recipes
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Sourdough Pulse Rolls
Sourdough Pulse Rolls
Ingredients
- Sourdough Starter (I usually use about a cup)
- 7 cups of flour (does not really matter, as long as it suitable for bread)
- Water as needed (about 5-6 cups)
- 2 cups of pulses
- Extra flour to adjust dough consistency
Instructions
- Prepare the sourdough by mixing the starter and the flour and water. I like to expand over 3 days, by adding 1 cup of flour on day 1, 2 cups on day 2, and 3 cups on day 3 and slowly increasing thickness of the dough.
- Save about one cup of the dough on Day 3 as starter for the next batch (you can freeze it, in the fridge it is good for about 2 weeks).
- On Day 4: finish the dough adding flour to get a stiff, non-tacky consistency, form it into the desired shape, let it rest for 1-2 hours at room temperature.
- Bake for 30-45 minutes at 450 degrees.
Nutrition Facts
Calories
344
Protein
11.6g
Carbs
70.1g
Fat
1.1g
Fiber
5.3g
Sodium
83mg
Contains Allergens:
Spicy Black Bean Tacos
Spicy Black Bean Tacos
Ingredients
- 2 cans black beans, drained and rinsed
- 8 corn tortillas
- 1 avocado, sliced
- 1 cup shredded cabbage
- 1/2 cup cilantro, chopped
- 1 lime, cut into wedges
- 1 tsp cumin
- 1 tsp chili powder
- Hot sauce to taste
Instructions
- Heat black beans with cumin and chili powder in a pan.
- Warm tortillas in a dry skillet or microwave.
- Mash half the beans for texture, leave others whole.
- Fill tortillas with bean mixture.
- Top with avocado, cabbage, cilantro, and hot sauce.
- Serve with lime wedges.
Nutrition Facts
Calories
285
Protein
11g
Carbs
52g
Fat
8g
Fiber
15g
Sodium
420mg
Contains Allergens:
Chickpea & Mango Salad
Chickpea & Mango Salad
Ingredients
- 1 can chickpeas, drained and rinsed
- 2 honey mangos
- 2 cucumbers
- 3 limes
- 1/2 red onion
- 1 avocado
- 2 small bunches of parsley
- 1 tsp extra virgin olive oil
- 1 oz Queso fresco, optional
- 1/4 tsp curry powder
- Salt and pepper to taste
Instructions
- Peel the cucumbers, then chop the cucumbers, avocado, and honey mangoes, discarding any peels.
- Finely dice half of a red onion and two small bunches of parsley leaves.
- Drain and rinse the chickpeas, then transfer them to a large bowl.
- Sprinkle in ⅛ teaspoon of yellow curry powder and toss to evenly coat.
- Add the chopped fruits and vegetables to the bowl.
- Squeeze in the juice of three limes, drizzle with olive oil, and season with salt and pepper to taste.
- Mix well to combine, then refrigerate to chill.
- Before serving, top with crumbled queso fresco, if desired.
Participant Notes
Honey mangos—also known as Ataulfo mangos—are rich in vitamin C, making them a great pairing with chickpeas. They’re currently on sale, about 50 cents at Albertsons, which makes them an easy addition. She used slightly underripe mangos for a more tart, tangy flavor, but if you prefer a sweeter taste, go for fully ripened ones. Look for mangos that are golden yellow with slightly wrinkled skin.
To enhance the overall flavor, She added a small amount of yellow curry powder, as the dish tasted a bit bland without it. Alternatively, you could use diced jalapeño or a sprinkle of chili powder.
She finished the dish with crumbled queso fresco, but feta, halloumi, mozzarella, or a vegan cheese would all work well. She'd consider adding chopped cauliflower or jicama for extra crunch in the future.
Nutrition Facts (Without Queso Fresco)
Calories
234
Protein
7g
Carbs
37g
Fat
8g
Fiber
9g
Sodium
171mg
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