back to the garden

a year of greener thinking


1 Comment

Black Bean Confetti Salad

Is anyone still reading? I hope so! This black bean and bell pepper salad from smitten kitchen is not to be missed. Savory but not overpowering, you’ll bring it to picnics, use it as a side dish at dinner and pack it for lunch. (I’ve done all three.)

Better yet, it’s quick. I made it twice over the summer, even though I barely had time to post here! (More on that later.)

Continue reading


2 Comments

Black Bean and Butternut Squash Soup

Black Bean and Butternut Squash Soup from Sprouted Kitchen (an absolutely beautiful blog) was one of my favorite vegan Lent recipes. The soup is hearty, healthy and freezes well.

I followed the recipe more or less exactly, except I significantly increased the amount of cumin and chipotle powder I used, since I prefer a spicier soup. You can use canned black beans or cook your own (if you’re worried about BPA, you may want to do the latter or look for BPA-free cans).

Click here for Sprouted Kitchen’s Black Bean and Butternut Squash Soup recipe.

Soundtrack: Mark Knopfler and Emmylou Harris, All the Roadrunning