One egg adds 6g protein to this vegetarian plate; the yolk is also a creamy dressing. Ingredients 1 (14.5-ounce) can unsalted Great Northern beans, rinsed and drained 1/2 cup water 1/2 teaspoon grated lemon rind 3/8 teaspoon black pepper, divided 1 ounce vegetarian Parmesan cheese, grated (about 1/4 cup) 2 teaspoons olive oil, divided 5 […]
Craving an adventurous upgrade from the classic beef-and-tomato-based chili? Then look no further. This recipe combines three varieties of budget-friendly beans for textural contrast, along with a kitchen sink’s worth of aromatics. Miso, a fermented soybean paste, is the ticket to achieving pronounced depth in this vegetarian soup, while peanut butter helps build nice body. […]
Hash is the king of reinvented leftovers. Here we’ve added a Southern spin with a make-shift barbecue sauce. Don’t miss out on the fried egg—it really makes the hash. Ingredients 12 ounces Yukon Gold potatoes, cut into 1/2-in. cubes 1 tablespoon canola oil 1 cup chopped green onions 1 (15-oz.) can unsalted Great Northern beans, […]