Sunshine Fun Surprise

Here's the second easy, vegan dinner created by The Careless Cook. So what's tonight's main course? Onions and red bell pepper sauteed in extra virgin olive oil. I add a can of black beans (drained and rinsed) and then I add roasted Brussels sprouts. Here's the process in pictures:



The above photo of the onions is an example of what I mean by careless. I'm not picky about how I chop up the onions. They don't look pretty, but they taste great!



Yep, I added cut up red bell peppers. Yum!



There are the black beans!



Brussels sprouts before I put them in the oven to roast!



Brussels sprouts after they've been cooked.



Brussels sprouts after they've been added to the onions, red peppers, and black beans.



The veggies are now on top of the pasta, and there's a salad on the dish too. The salad has red leaf lettuce, grape tomatoes, carrots, and radishes.

Oh, to prepare the Brussels sprouts I cleaned them by soaking them in salt water for 10 minutes. I rinsed them off then cut them in half. I rinsed out the salty bowl they were in and put them back, drizzled olive oil on them and tossed them so they're coated in oil. I cooked them in a 450 degree oven, turning them once, and cooking until they are toasty looking.

Stay tuned for more easy, vegan dinners created by The Careless Cook

Welcome to Easy Vegan Dinners by The Careless Cook!

This very first easy, vegan dinner is called Beanfield Olio. Here's what it looks like in the pan:





And this is what's in that pan:

extra virgin olive oil, minced garlic, sliced onions, green beans (bite size, for the most part), and garbanzo beans (from a can, drained and rinsed.)

I don't measure anything, but what you see in that pan is one medium size onion, six cloves of garlic, a couple handfuls of green beans, one can of garbanzos. As for the olive oil, I put in a couple swirls around the pan. I heat the oil then add the onions, let them cook for a few minutes, then add the garlic -- I don't let it get brown-- and then add the green beans and mix everything up. I let that cook for a few minutes then mix in the garbanzos. I cook everything on medium heat or so until the green beans are done which means still crunchy not mushy. You can add: wine or Bragg Liquid Aminos or red pepper flakes to this mixture, depending on what taste you prefer.

Meanwhile, I've heated water for pasta, and I cook a cup of penne. When the penne is done I drain it and put it on a plate then add the green beans etc from the pan.

I serve this with a salad. The salad shown below (with the green bean/garbanzo entree) has red leaf lettuce, arugula, carrots, radishes, and beets. I sprinkle oregano and garlic powder (granules) on top then add extra virgin olive oil and balsamic vinegar and toss it well. Here's the result:



Easy doesn't necessarily mean fast. There's some slicing and dicing and chopping that goes on, but I'm sure you can find pre-sliced/diced/chopped veggies if you want a faster meal.

This lovely vegan dinner serves two. Sometimes there's enough left over for one lunch the next day!