A yummy and healthy lasagna that’s also vegetarian! I haven’t tried this with vegan cheese - if anyone does, please comment. This is a filling dish that won’t add on pounds!

Ingredients:

• 1 Cup(s) tepary beans, rinsed and soaked
• 2-3 Cup(s) vegetable stock
• 1 1/2 Tablespoon(s) tbsp olive oil
• 1 Teaspoon(s) fennel seeds
• 2 zucchini, sliced
• 8 Ounce(s) lasagna noodles, cooked
• 2 Ounce(s) fresh basil
• 2 Large onions chopped
• 32 Ounce(s) seasoned tomato sauce
• 4 Clove(s) garlic
• 1/2-1 Cup(s) grated mozzarella

Directions:

In a medium sauce pan combine the tepary beans, stock and fennel seeds. Bring to a boil and then cover and reduce the heat. Simmer until the beans are tender and the liquid is almost absorbed. Mash the beans and add the tomato sauce. In a large skillet cook the onions and garlic in olive oil for five minutes. Add the zucchini and cook 5-6 minutes. Spread a small amount of sauce on the bottom of a 9 x 13 x 2 inch baking pan. Place a single layer of lasagna noodles on top of the sauce. Spread half of the zucchini-onion mixture on top of the noodles. Pour half of the lentil-tomato mixture on top of the vegetables; place another layer of lasagna noodles and repeat the process. Cover the top with shredded cheese. Bake at 350 for about 30 minutes.

Recipe from: http://www.onlinegourmetstore.com/

photo credit: stu_spivack

While this might sound like a complicated meal, and I know this is a long post, you should find that the recipe is very detailed, and this is an entire meal in one.  Read the whole recipe thoroughly, as even plating instructions are included, this will include any directions that are not directly under the ingredient list.

For the Tepary Beans

Ingredients:

• white Tepary beans
• 1 tsp poblano peppers, diced
• 1 tsp green chiles, diced
• ½ tsp garlic, minced
• 1 tsp Black Pepper from the mill
• 1 tsp salt add only once the Beans are cooked

Directions:

Cover beans with cold water and soak over night. Drain the water and place all ingredients in a pot add water to cover the Tepary beans about 3 inches and simmer for 2 ½ hours. Let cool in their liquid or use immediately, (should be stored in liquid for later use). Season with Salt and fresh black pepper.

Seasoned Bread Crumbs

Ingredients:

• ½ cup dried bread crumbs
• 1 Tbs chopped parsley
• 1/4 tsp crushed garlic clove

Herb Salad

Ingredients:

• Young Parsley Leaves
• Tarragon
• Chervil
• Italian Parsley
• Thai Basil
• Or any soft green herb available.
• 1 tsp Olive oil
• ½ tsp Lemon Juice

Saguaro Cactus Reduction

Ingredients:

• 2 c Saguaro Cactus Syrup, can be substituted for pomegranate juice
• 2 c port wine
• 1 c pomagranate juice

Directions:

In a small sauce pan, simmer the Saguaro Syrup, Port Wine and pomegranate juice down to 1 quarter of its original volume; reduce very slowly to insure the reduction does not burn.

Steaks

Ingredients:

• 4each 6 oz Filet of Jojoba Beef, Buffalo, Beef or any other meat.
• 1 Tbs Olive oil

Directions:

In a sauté pan add the olive oil; season the Buffalo filets with salt & pepper, sear on one side until golden and flip to the other side, cook on the stove until desired temperature, (similar cooking then beef.)

Plating:

Fill a small Le Creuset pot with the Tepary Beans, top with the seasoned bread crumb and bake for 10 minutes till hot, add with a few drops of a very fruity Olive oil.

In a Rectangle plate place the cooked Ostrich, glaze the meat with the Saguaro reduction, toss the herb salad with the olive oil and lemon Juice arrange as if it was falling off the top of the Ostrich, serve the beans in the small pot next to the meat.

A quick alternative with the leftover cooked beans:

Roast 1 bright red tomato in the oven with olive oil, add it to the cooked beans and place in a blinder, add 1 tsp of olive oil season with salt 7 pepper as needed, and serve as a soup.

Recipe from: http://www.kold.com

A fresh and tasty bean dip that will please everyone! The cumin brings this dip out of the hordes of endless dips that all taste the same. The fact that this dip is made of healthy tepary beans and no dairy means that it’s great for any occasion, and for your vegan friends.

Ingredients:

• ¾ cup dried tepary beans
• 1 tablespoon fresh lemon juice
• 1 large clove garlic, finely chopped
• 1 teaspoon olive oil
• ½ teaspoon ground cumin
• ¼ teaspoon dried oregano
• pinch dried red pepper
• additional pinch dried oregano

Directions:

Sort and rinse beans and place in one quart of cold water in a lidded pot. Soak in refrigerator for 12 hours or overnight. After soaking, drain beans and place in lidded pot with another quart of water. Simmer, covered, one to two hours or until tender. Drain excess liquid from beans and refrigerate overnight. Puree beans, lemon juice, garlic, olive oil, cumin, and oregano until smooth. Transfer mixture to a serving bowl and sprinkle with dried red pepper and additional oregano. Serve with crackers, crudités, or pita chips. Makes about 1-1/4 cups.

Recipe from: http://www.tucsoncsa.org