Arborio White Bean Soup

ONE
1 tsp olive oil
2/3 cup Arborio rice
TWO
5 cloves garlic, minced or pressed
2 tsp rosemary
THREE
6 cups low-sodium vegetable broth
2 cups sliced cabbage
1 bay leaf
FOUR
2 slices Italian bread, torn into 1-inch pieces (1 cup)
1/4 cup pine nuts

1 tsp olive oil

FIVE
15-oz. can cannellini beans, rinsed and drained
 Salt and pepper, to taste

Sauté the ingredients in ONE for about 6 minutes, or until toasted, stirring occasionally. Add ingredients in TWO and cook for about 2 more minutes, stirring constantly. Add ingredients in THREE and bring to a boil. Reduce heat to medium-low, and simmer, covered for 10 minutes.
Pulse ingredients in FOUR in a food processor until small crumbs form. Saute in a sauce pan with the olive oil until crisp and toasted.
Add ingredients in FIVE and cook 5 minutes more, or until rice is tender. Remove bay leaf.

Butternut and Edamame Zosui

ONE

1 tsp. sesame oil

2 leeks, thinly sliced

TWO

2 cups butternut squash, chopped

2 cups  cooked brown rice

1 ½ cups frozen shelled edamame

14-oz.  low-sodium vegetable broth

4-inch roasted seaweed (used to make sushi)

2 1/4 cups of water

THREE

3 tbsp. brown rice miso  

FOUR

1 tsp. sesame oil

3 Tbs.  fresh ginger, grated

6 green onions, finely chopped

¼ tsp. white pepper 

Saute the ingredients in ONE in a pressure cooker, covered, over low heat until soft. Add the ingredients in TWO. Close the pressure cooker and bring up to high pressure. When the cooker has been sealed, reduce the heat to a simmer and cook for 6 minutes. Slowly release the pressure with the quick-release button or transfer the cooker  to the sink and run cool water over the rim to release the pressure. Ladle 
1 cup of soup into a bowl, stir in the miso, blend well, and then then stir the miso mixture into the pot.
In a small saucepan, sautee the ingredients in FOUR, covered, over low heat until the onions have wilted but are still bright green. Remove from the heat and stir into the soup.

Original in vegetariantimes.com

Bulgur Soy Bean Casserole

1 cup bulgur, (soaked in 1 cup boiling water for 15 minutes, covered)
3/4 cup dry soy beans, soaked overnight

ONE
1 tsp olive oil
2 onions, minced
6 cloves garlic, minced or pressed
salt, to taste
2 tsp cumin
1 1/2 tsp basil
black pepper, to taste
cayenne pepper, to taste

TWO
1 bell pepper, chopped

1 1/2 cups fat-free feta cheese, crumbled
3 tbsp tomato paste
14oz can chopped stewed tomatoes

Preheat the oven to 375F. In a large pot, saute the ingredients in ONE, over low heat, covered, until translucent. Add the ingredients in TWO and cook for 5 more minutes. Drain the soy beans and grind them in a blender with a cup of water. Mix the onions, bulgur, and soybeans in the pot. Add the tomato paste, parsley, and a cup of the feta and pour into a baking pan. Sprinkle the rest of the feta on top. Cover and bake for 30 minutes at 375. Uncover and bake at 350F for 15 more minutes.

Original from Moosewood

Tangy Bean Casserole

(makes two)

3 cups dry pinto beans

ONE
1 tsp olive oil
2 onions, minced

TWO
2 tsp salt, or to taste
1 tbsp chili powder
2 tsp cumin
1 1/2 tsp dry mustard

THREE
8 garlic cloves, minced or pressed

FOUR
7 tbsp apple cider vinegar
3 1/2 tbsp molasses
black pepper, to taste
red pepper flakes, to taste
3 tart apples, chopped
4 ripe tomatoes, chopped

Cook the beans until tender (about 1 1/2 hrs or 10 minutes in a pressure cooker). Drain any excess liquid (you can save it to make soup). While the beans cook, saute the onions, covered, over low heat, until translucent. Add the ingredients in TWO and simmer, covered, for 5 minutes. Add the ingredients in THREE and cook for another 5 minutes. Combine the beans, onions, and the ingredients in FOUR in a baking pan and cover with foil. Bake at 350 for 1 hour.

Original from Moosewood