Chopped Mexcian Salad with Lime

Suggested Piece: Food Processor & Oval Baking Dish

Ingredients
1/2 c lime juice
1 tsp crushed red pepper flakes
1 1/2 tsp honey
15 oz black beans, rinsed
2 c frozen corn, thawed
2 ripe avocados
1/4 c EVOO
3 cloves garlic (#1 cone)
6 c romaine lettuce
1 c jicama (#3 cone)
1 red bell pepper (#2 cone)
1/2 Monterey jack cheese (#2 cone)

Directions
In a small bowl whisk together lime juice, EVOO, crushed red pepper flakes, garlic, and honey. Dressing is best served at room temperature. Spread lettuce evenly across a Oval Baking Dish. Arrange beans, jicama, corn, bell pepper, and avocados side by side on top of lettuce. Garnish with cheese. Cover and refrigerate until chilled, for at least 1 hour. Drizzle with dressing before serving.

Jamaican Stew

Suggested Piece: 9 Qt. Braiser

Ingredients
1 1/2 c. chopped onions (#2 cone)
3 c. sweet potatoes (#3 cone)
1 1/4 tsp. sea salt
1 1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground turmeric
1 tsp. dried thyme
1/2 tsp. ground allspice
1/4 tsp. crushed red pepper flakes
1 can coconut milk (5.5 oz.)
3 1/2 c. water
2 cans black beans (15 oz.), rinsed and drained
3 c. cauliflower florets
2 tbsp. ginger (#1 cone)
3 tbsp. lime juice (#1 cone)
3 c. baby spinach
1/4 c. fresh cilantro, chopped

Directions
In 9 Qt. Braiser over medium heat sauté onion, sweet potato, salt, coriander, cumin, turmeric, thyme, allspice, red pepper flakes and 1/4 of the can of coconut milk. Cover and cook until VapoValve clicks (approximately 6 to 7 minutes). Lift lid and add the water, beans, cauliflower, ginger, and remaining coconut milk. Cover and cook until VapoValve clicks; without lifting the lid reduce heat to low and cook for approximately 10 to 12 minutes. Life lid and stir in lime juice, spinach, and cilantro; remove from heat. Serve immediately!

Original recipe can be found at: http://www.pcrm.org/recipe/jamaican-stew

Black Bean Salad

Suggested Piece: Medium Cold Bowl

Ingredients
1 - 15.5 oz can Black Beans, low sodium
3/4 c. Frozen corn
1 medium Bell pepper, diced
1/2 c. Red onion (#2 cone)
1 tsp. garlic (#1 cone)
2 Tbsp. Cilantro, chopped
2 Tbsp. Cider vinegar
3 Tbsp. Extra virgin olive oil
1 Lime (#1 cone)

Directions
Toss all together, chill at least one hour.

Quick Tip: Serve this as a side salad to a meal or warm in 11" Large Skillet and use as a filling for tacos!

Vegetarian Enchiladas

Suggested Piece: 12" Electric Skillet

Ingredients
1 can (28 oz.) green or red enchilada sauce
1 can green chilis
1 pkg. corn tortillas
1 carrot (#1 cone)
1 yellow squash (#1 cone)
1 zucchini (#1 cone)
8 oz. cheese (Monterey Jack, Cheddar, Jalepeno Jack)
2 cans beans, drained (black or pinto)
1 lb. ground beef (opt.)

Directions
Cover bottom of skillet with enchilada sauce. Layer the following in order:
(1) Corn tortillas
(2) 1 can of beans (or 1/2 the ground beef)
(3) 1/2 yellow squash (#1 cone)
(4) 1/2 zucchini (#1 cone)
(5) 1/2 carrot (#1 cone)
(6) 1/2 can green chilis
(7) 4 oz. cheese (#1 cone)
Repeat #1 - #7 for a 2nd layer. Top with remaining enchilada sauce and top with any remaining cheese. Set temperature to 350F until VapoValve clicks. The reduce temperature to 185F for approx. 15 min. For an alternative version of this recipe substitute squash with various colors of bell pepper and/or add an onion (#2 cone) for a different flavor!

Vegetarian Red Pozole with Black Beans and Summer Squash

Suggested Piece: 10 Qt. Roaster

Ingredients

½ tablespoon canola oil

1 medium yellow onion (#2 cone)

2-3 garlic cloves (#1 cone)

2 poblano peppers, roasted, seeded and diced (use canned, if needed)

2 small zucchini (#3 cone)

2 small yellow squash (#3 cone)

1 ½ teaspoons dried oregano

1 teaspoon ancho chili powder

1 ½ teaspoons ground cumin

½ teaspoon each kosher salt and black pepper, or to taste

1 (25-ounce) can Mexican style hominy, rinsed and drained

2 (15-ounce) cans Black Beans, drained

2 (10-ounce) cans Diced Tomatoes and Green Chiles

1 (20-ounce) can Red Enchilada Sauce

1 (32-ounce box) vegetable broth (4 cups)

For serving:

Fresh cilantro

Sliced radishes (#4 cone)

Diced Avocado

Green Cabbage (#4 cone)

Fresh limes

Directions

In a 10 Qt. Roaster over medium heat add onion and saute for 5-6 minutes, or until onions are translucent. Add garlic, poblano peppers, zucchini and yellow squash; and saute for an additional 2-3 minutes.nStir in the oregano, ancho chili powder, cumin, salt and black pepper. Cook, stirring constantly, until spices are fragrant, about 30 seconds. Add the hominy, black beans, diced tomatoes and green chiles, enchilada sauce and vegetable broth to the pot. Stir to combine and cover with lid. When Vapo-Valve clicks, reduce heat to low and cook for 20 minutes.
*For a non-vegetarian alternative cook bone-in chicken thighs in bottom of 10 Qt. Roaster before sauteing the onion. Follow the remainder of the recipe as written, but don't forget to take out the bones before serving!!!

Easy Black Bean Brownies

Suggested Piece: Bake & Roast Pan

Ingredients
1 package brownie mix
¾ cup water
1 small (15 oz.) can black beans
2 tbsp agave (opt.)
1 package chocolate chips (opt.)

Directions
Preheat oven to 350˚. Lightly grease the Saladmaster Bake & Roast Pan and set aside. Combine in a blender alternating; water, beans, agave & brownie mix. Blend until smooth, then pour batter into prepared Bake & Roast Pan. Lastly, sprinkle with chocolate chips. Bake in the oven until the top is dry and the edges start to pull away from the sides of the pan.

Pumpkin & Black Bean Chili

Suggested Piece: 5 Qt Roaster, Saladmaster Machine

Ingredients
1 (15-oz) can pumpkin puree
1 (15-oz) can diced tomatoes (your favorite flavor!)
1 (15-oz) can vegetable broth
2 (15 oz) cans black beans
3 cloves chopped garlic (#1 cone)
1 zucchini (#3 cone)
1 yellow squash (#3 cone)
1 small onion (#2 cone)
1-2 cups cooked quinoa
Salt, pepper, oregano, cumin, and chili powder to taste
1 lb. ground beef (opt.)

Directions
Sauté processed garlic, zucchini, squash, and onion in bottom of 5 Qt Roaster on medium heat. Add all other ingredients and medium-click-low until veggies are tender, a minimum of 30 minutes. Flavors meld and blend the longer it sits on low. 

Optional: If using ground beef, degrease the meat by cooking it in the 3 Qt. Inset or Culinary Basket over 1/2 inch of water in the 3 Qt. Roaster on medium-high temperature. While cooking the fats & oils will drip into the water instantly making your meat leaner!