128 cook cook can recipes

Three bean vinaigrette salad with rice, kidney beans, and marinated artichoke hearts. A no-cook vegetarian salad served chilled over lettuce leaves.

Spicy Mexican four-bean salad with black, kidney, white, and green beans plus corn, red onion softened in chili powder, and fresh cilantro. Vegan, high-fiber.

Try something different for dinner with this scrumptious dish made with ground ham and tomato soup.

Try this quick, but scrumptious casserole that won't seem like it was made just before dinner time.

Latin black bean soup simmered from dried beans with cumin, oregano, green chiles, and red wine vinegar, finished with brown rice and fresh cilantro. Hearty and vegan.

Entertain your friends with this hearty soup by following this simple recipe that is will end up as one of your favorites.

A tasty and scrumptious dish that is the perfect side for any dinner you prepare for your family!

Vegan broccomole dip made from pureed broccoli stems with cumin, lemon, green chilies, and fresh tomato. A zero-fat guacamole alternative in 15 minutes.

This scrumptious pot roast is made with beef gravy and gingersnap cookies.

30-minute vegetarian chili with kidney beans and great northern beans simmered in tomato sauce, spooned over fluffy rice. Quick, low-cal, and full of flavor.

The bread tastes delicious with butter when it's still warm.

Fettuccine topped with a spicy Mexican bean sauce made from kidney beans, stewed tomatoes, green chiles, and cilantro. A hearty vegetarian pasta dinner ready in 30 minutes.

Cwikla is a traditional Polish pickled beet relish with horseradish, cloves, and vinegar. A staple on the Easter and Christmas table.

Sea vegetables ran be added to soups or salads, cooked alone or with other vegetables, and even brewed into teas. Their versatility in the kitchen is as wide as the ocean. When dried, the succulence and qualify of sea vegetables is not as apparent as when fresh, so it is important to choose a brand you can trust.

Hearty crockpot vegetable soup with TVP, pinto beans, okra, rice, and tomatoes. Dump everything in, cook for 6 hours, and get a thick, protein-rich soup that tastes anything but meatless.

If you run out of preserved lemons, or decide on just a few day's notice to cook a chicken, lamb, or fish dish with lemons and olives and need preserved lemons in a hurry, you can use this quick five-day method taught to me by a Moroccan diplomat's wife. Lemons preserved this way will not keep, but are perfectly acceptable in an emergency.