In this easy recipe Cherokee Chef Nico Albert combines the Three Sisters, corn, beans and squash, in a modern take on ancestral traditions to create a vegan sope that nourishes the soul as much as the body.
This super easy salad is a fantastic vegan main dish for those summer days (or when you want to invoke a little summer indoors). A quick saute of gourmet heirloom beans in Amanda Frietag's Chica Adobo Seasoning delivers a savory, spicy kick. This whole recipe comes together in less than 10 minutes for a meal that will even satisfy the meat eaters at the table.
This easy, delicious recipe is our go-to for black bean soup. It's a plant based option among so many that call for sausage or other pork products. It shows us that you don't need meat to develop full, luscious flavors.
This is a showstopper salad with an absolutely irresistible dressing. Elevated ingredients including Gravenstein Apple Cider Vinegar elevate it to gourmet but it's simple to create. Your guests will be licking their plates.
This deliciously vegan curry takes the whole beans and rice thing to an exotic new level. Silky smooth yet dense King City Pink Beans are cooked in a flavorful broth with garlic, ginger and curry powder then enrobed in layers of flavorful coconut curry broth.
White beans provide the silky texture and a boost of protein to this emerald green vegan soup. Serve with some crusty bread or crispy bean cakes for an easy lunch or dinner. It also freezes beautifully so that you can heat up a last minute meal in minutes.