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Warm Corn and Bean Salad

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I cooked too many kidney beans one day and needed to use the leftovers, so I made a variation of rice and beans with vegetables without the rice.


  • 400 grams cooked and rinsed kidney beans
  • 1 medium onion
  • 2 teaspoons oil
  • 250 grams corn kernels
  • 1/2 green chili (optional)
  • 1/2 pimenton or other sweet red pepper
  • 1-2 teaspoons taco seasoning mix
  • 1 spring onion (scallion) – green part only
  • a few sprigs of coriander leaf (cilantro)
  • salt to taste


Dice the onion finely. Heat the oil in a frying pan on medium-low and add the onion when it is warm. Cook the onion slowly until soft and beginning to brown, stirring frequently.

While the onion is cooking, chop the sweet pepper and the chili and set them aside. Chop the spring onion and mince the coriander leaf.

Add the sweet pepper and chili pepper to the onion. Cook until beginning to soften, about 3 minutes. Add the corn, kidney beans and taco seasoning. Adjust to taste with taco mix and salt. Cook just until the beans and corn are warmed through.

Serve garnished with the chopped coriander and spring onion.

Fresh Spring Rolls

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I made fresh spring rolls with lettuce, mint, basil, bean sprouts, corn, carrot, sweet pepper, cucumber and blanched snow peas wrapped in rice paper.


To accompany it I made a sauce of peanuts, coconut, olive oil, red pepper flakes, soy sauce, garlic, lime, lemon juice, maple sugar, salt and shallot.


Teff Wraps with Baba Ghanoush

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I made these wraps from teff and wheat flour, then spread them with baba ghanoush and filled them with sweet pepper, corn, carrot and cucumber. It’s another variation of the wrap and hummus theme.


Rice and Beans with Vegetables

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Usually I make rice and beans as a side dish by cooking onions and adding in taco seasoning. This time I decided to make it a full meal by adding green bell pepper, corn, carrot and tomato.


Vegetarian Taco Salad

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I made this taco salad with tortilla chips, cheddar cheese, corn kernels, chopped sweet pepper, olives, lettuce, and quinoa with taco seasoning. Many of the ingredients are the same as those used in the nachos, but there are more vegetables and less cheese and chips in the salad, making it a healthier alternative.


Vegetarian Nachos

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Nachos are a bit indulgent, but when you make them yourself you can exclude high-calorie ingredients you don’t care for (in my case, sour cream and guacamole) and feel better about it.


My nachos included tortilla chips, cheddar cheese, corn kernels, black olives, a mix of chickpeas and two types of beans with fajita seasoning and simmered tomato, and quinoa with taco seasoning.

Rainy Day Vegan Chilli

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This is a slightly sweet chilli with a bit of spice. It is cozy on a rainy day. If your preference is for a less sweet chilli, replace the red sweet pepper with a green bell pepper and remove the carrot or corn.



There was no particular inspiration for this dish.


  • 1 1/2 cups dry kidney beans
  • 1 large onion
  • 6 Roma tomatoes
  • 2 cloves garlic
  • 2 tablespoons cooking oil
  • 1 teaspoon Dutch process cocoa powder
  • a pinch of allspice
  • a pinch of cloves
  • a pinch of turmeric
  • 1/2 teaspoon coriander powder
  • 2 teaspoons cumin powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon chilli powder
  • 1/4 teaspoon red chilli flakes
  • 1/4 teaspoon caraway seeds
  • 1 teaspoon nutritional yeast
  • 1 red sweet pepper
  • 1 medium carrot
  • 1 cup tinned or frozen corn kernels
  • salt to taste


Soak the kidney beans in water overnight. The next day, rinse well and cook in a pressure cooker with a drop of oil until soft but not falling apart, about 25 minutes. Drain and set aside. You can cook the beans up to 2 days before using them.

Chop the onion and mince the garlic. In a pan with a thick bottom, heat the cooking oil over medium heat. Add the onion and garlic and turn the heat to low. Stir frequently to prevent sticking.

In another pan, bring water to boil. Add the tomatoes and cook for 1 minute, then drain them and rinse them in cold water. Peel off the skin. Dice the tomatoes. When the onion is soft, add the tomato and turn the heat up to medium. Continue to stir frequently. Add a little water only if needed to prevent burning. Cook until the tomato is almost completely dissolved.

Peel the carrot and dice it. Set it aside with the beans.

Chop the sweet pepper and set it aside with the corn kernels.

Add the cumin, coriander, chilli powder, chilli flakes, turmeric, cloves, allspice and some salt to the mixture. Stir well, then add the cocoa powder, nutritional yeast, black pepper, caraway, beans, carrot and enough water to cover. Simmer for at least 20 minutes to give it time to blend. Add water as needed, but in the end there should be very little water.

Add the sweet pepper and corn and cook for an additional 5-10 minutes. Add salt to taste.