250 Best Beans, Lentils & Tofu Recipes
It always makes me happy when I can find a recipe book that includes a lot of healthy wholesome ingredients. One of the newest cookbooks I’ve used is 250 Best Beans, Lentils and Tofu recipes. It’s loaded with a medley of mouth-watering and delicious recipes that will tease your taste buds. Being a vegan I love all the ingredients mention in the title so I was very eager to try out some recipes.
First, don’t let the title fool you, this cookbook is not just for vegans. It also includes recipes for the meat lovers too. A friend of mine made the Cabbage, Bean and Bacon Chowder which her whole family loved.
250 Best Beans, Lentils and Tofu cookbook has nine different categories of creative and gratifying recipes:
Soups, Salads & Dressings
Wraps, Rolls, Sandwiches, and Burgers
Curry and Dal
Mains with Meat, Poultry, Fish and Seafood
Sides and Small Plates
When I think of beans and lentils, I think of hearty warm soups and stews that make you feel all snuggly and cozy inside. There are 32 different soup recipes alone in this tasty cookbook. One of my favorites is the Quick Chickpea and Pasta Soup. My family loves it so much I make a double recipe every time. You can make fresh pasta or use up pasta from the previous day. I like to use different kinds and shapes each time. Spinach noodles are so wonderful in this recipe. The kids love alphabet and bow tie noodles; they make it fun to eat soup!
The Lentil Shepard’s Pie is a family classic that I had to try. I’m a big fan of casseroles and making meals in one dish. It does call for cheese which I substituted for vegan cheese. It also calls for cooking potatoes in this recipe but to save time I used raw potatoes and let it bake in the oven for about one hour and the results were T-A-S-T-Y!! It was so easy to make!
If you like Asian food then I would recommend Teriyaki Rice Noodles with Veggies & Beans. This recipe was a breeze to whip up and tasted like more! You can also substitute couscous for the rice and omit the hot sauce for a gentler taste. I liked both versions for variety.
I eat salad every day so I’m always looking for a new tasty salad dressing. The Dijon Vinaigrette was so delicious and quick to make. Here’s the recipe:
1 clove garlic
3 Tbsp red wine vinegar
2 Tbsp Dijon mustard
1/3 canola oil
1/3 extra-virgin olive oil
Salt & freshly ground pepper to taste.
Makes 3/4 cup.
You can substitute the canola oil for grapeseed oil or flaxseed oil for a different taste combo. Delicious!
Another favorite dressing is the Asian Tofu Dressing which can be used not only on salads but also on pasta, rice and stir-fries. We also use it as a dip for veggies and crackers. The possibilities are endless.
There is also lots of nutritional and prep/cooking information included at the beginning of the book. There are 100’s of recipes to create for those cold wintery days. This is a fabulous cookbook to add to anyone’s collection and I really enjoyed using it.
Disclaimer: I received product to facilitate a review. All opinions are my own, yours may differ.