This delicious and easy-to-make dip combines white beans, peaches, avocados, tomatoes, and onion, creating a marvelous mix of salsa and guacamole flavors. It’s perfect for serving alongside chips, in burritos or tacos, over lettuce, or simply on its own. Prep Time: 15 min. Serves: 6-10 Ingredients: 2 cans white kidney beans 2 avocados, chopped 3… Read More Fresh white bean and peach salsa (vegan)
Hearty tofu scramble, savory black beans, and creamy “cheese” sauce all rolled in a tortilla and gently browned in a frying pan. These burritos can easily be made ahead of time and reheated as a quick, healthy, filling, and—most importantly—delicious breakfast, lunch, or dinner. Yum! Prep and cook time: 1 hour (including the scramble). Makes… Read More Vegan breakfast (or anytime) burritos
It’s finally getting hot here in Michigan, so I’ve started cooking lots of summery meals. I made this four bean salad ahead of time, and it was ready and waiting when the whole family came in after a long day of gardening in 88 degree weather. It was a hit! Enjoy over lettuce or pasta… Read More Four-bean salad with wilted greens (vegan)
I’m a figure skater, and with no ice rinks open due to coronavirus I am instead doing off-ice training at home. Part of this training is organized as a bingo game. There is a different set of challenges everyday and when I complete the challenges I get to mark that day off of my bingo… Read More Warm grain, bean, and fruit salad with winter squash (vegan)
Bumblebee Cooks 