217 cook cook dan recipes

Vegan pinto beans in tomato sauce served over brown rice with sauteed onions, celery, and hot pepper sauce. A filling plant-based dinner ready in 20 minutes.

Basic cooked beans in a pressure cooker: master method for transforming any dried bean into tender, flavorful beans in about an hour. No canned cans required, batch-friendly, freezer-ready.

Tuna pasta salad with white beans, asparagus, roasted red peppers, and black olives in a balsamic-Dijon dressing. A protein-packed cold salad for meal prep or potlucks.

Black bean and rice salad with a generous amount of fresh cilantro tossed in a lime juice and garlic dressing. No-cook vegetarian side ready in 15 minutes.

A chunky Mexican-style soup with cooked turkey, brown rice, and corn in a blended tomato-green chile broth seasoned with cumin and chili powder. Top with cilantro, sour cream, and crispy tortilla strips for the full experience.

Northern-style lasagna with bacon, ground beef, ricotta, and a cream of mushroom layer alongside the meat sauce. Creamy, meaty, and bubbling hot.

Homemade apple-pear butter with orange juice and orange zest, slow-cooked until thick and spreadable, then canned in a boiling-water bath. A classic fall preserve that keeps for months.

Hot black bean, avocado, and corn salad with chile, fresh lime, and cilantro. Bright Tex-Mex no-cook salad that works as a main or side. Vegan, fiber-packed, and ready when canned beans are.

Homemade apricot butter with fresh apricots, orange juice, and orange zest cooked down to a thick, spreadable preserve. Properly water-bath canned for year-round pantry storage.

Pumpkin raisin nut cookies made egg-free with pumpkin puree as the binder, spiced with cinnamon, nutmeg, and ginger, and packed with raisins and chopped nuts.

Classic hummus made the simple Levantine way: chickpeas, tahini, lemon juice, and garlic blended smooth, finished with a drizzle of olive oil and a sprig of parsley.

Hearty, crispy-on-the-outside bean burgers made with refried beans, millet, whole wheat breadcrumbs, and oats. These plant-based patties come together in 30 minutes and hold their shape beautifully in the skillet.

Canned salmon salad with dill and sesame seeds spooned into avocado halves. A no-cook, high-protein lunch that comes together in 10 minutes flat.

Homemade soy burgers with cooked soybeans, brown rice, ground sesame seeds, and whole wheat flour. A hearty plant-based patty you can griddle, bake, or freeze.

Homemade hummus made from scratch with dried chickpeas, tahini, lemon juice, and garlic. Cooked from soaked beans for a smoother, more flavorful dip than canned versions.

Creamy avocados, juicy-sweet tomatoes, crunchy cucumbers, meaty chickpeas and salty olives are on top of a bed of lettuce or any your favorite greens. Drizzle some freshly homemade vinaigrette and serve with a few slices of good bread.