1 tablespoon sesame oil
3 green onions, finely chopped
3 tablespoons fresh ginger, minced
4 cups fresh broccoli, chopped
½ pound fresh green beans, chopped
2 carrots, peeled and sliced on diagonal
2 cloves garlic, minced
4 cups greens, chopped (kale, bok choy, spinach, collards, etc)
1 can sliced water chestnuts, drained
3 cups cooked brown rice
2 tablespoons soy sauce
1 ½ cups peas (if frozen run under water to thaw)
½ cup toasted sliced almonds
  1. Heat a deep skillet or wok over medium heat for about 1 minute. Add oil and heat for 1 minute.  
  2. Add green onions and ginger. Sauté for 5 minutes.   
  3. Add broccoli, green beans, carrots, and garlic. Stir fry for 8-10 minutes.  
  4. Add greens and toss for about 2 minutes or until greens are wilted.  
  5. Stir in water chestnuts, brown rice, soy sauce, peas and almonds.
  6. Serve as complete meal

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1 medium onion, chopped
2 cup uncooked brown rice
1 can red kidney beans (15 1/4 - 19 oz), drained and rinsed
1 can black beans (15 1/4 - 19 oz), drained and rinsed
1 can garbanzo beans (15 1/4 - 19 oz), drained and rinsed
1 can stewed tomatoes (14 1/2 - 16 oz), drained
1 can chopped mild chilies (4 oz), drained
10 ounces frozen green peas, thawed by placing under running water
1 cup frozen corn, thawed by placing under running water
  1. Preheat oven to 375
  2. In a 5-qt Dutch oven over medium high heat, sauté onion in liquid of your choice (balsamic vinegar, olive oil, water) until tender, stirring occasionally.
  3. Add rice; cook while stirring until parched and slightly opaque.
  4. Add beans, tomatoes, chilies and 3 1/2 cups of water to rice and onion in Dutch oven and bring mixture to boil.
  5. Cover tightly place in oven, baking until rice is tender and liquid is absorbed (around 1 hour for brown rice).
  6. Add peas and corn, adjust seasonings, and return to oven until heated through.

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2 tablespoons olive oil
1 large white onion, chopped
1/2 cup dry lentils
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cumin
1 pinch cayenne pepper
1 can crushed tomatoes (28 ounce)
1 can garbanzo beans, drained and rinsed (15 ounce)
1 can kidney beans, drained and rinsed (8 ounce)
1/2 cup raisins
8 cups cooked brown rice
salt and pepper to taste
  1. Prepare the brown rice according to package directions so you have enough for 8 servings.
  2. Heat the oil in a large pot over medium heat, and cook the onion until tender.
  3. Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes.
  4. Stir in the tomatoes, garbanzo beans, kidney beans, and raisins. Season with salt and pepper.
  5. Reduce heat to low, and simmer at least 1 hour, stirring occasionally.

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1/3 cup of lime juice
salt and pepper
2 tbsp olive oil
2 cups of frozen corn kernels
2 cans (or about 3 1/2 cups) of black beans
1 ripe avocado, chopped
1/4 green bell pepper, chopped
1/4 red bell pepper, chopped
1 small onion, chopped fine
1/4 cup finely chopped cilantro

  1. Whisk the first three ingredients (for the dressing) in a small bowl; set aside.  
  2. Heat a lightly oiled frying pan over medium high.  Lightly toast corn until spotty brown but not charred, about five minutes.  Remove from heat.  
  3. In a large bowl, add the remaining ingredients and the toasted corn.  Drizzle with the dressing and mix well.  Season with additional salt and pepper if desired.  
  4. In the same skillet that you used to toast the corn, heat about three tablespoons of oil and lightly toast the Ezekiel sprouted grain tortillas, one at a time.  You may need to add more oil to the skillet as you go.  
  5. Spoon the bean mixture over the tortillas and serve.

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