Black Bean and Corn Salad with Spinach

What is a girl to do with an unfinished can of black beans, half a tomato and some unused cilantro? Black bean salad of course! This marinade is so flavorful and the sugar and chili powder are a great combination of hot and sweet. This takes very little time to prepare, and if you don't want to wait to let it sit overnight, it can be served immediately, but the flavors will not be as strong. Balancing for all doshic types.

Ingredients

2 Tbls- Balsamic Vinegar
2 tbsp- Olive Oil
1/2 tsp- Salt
1/2 tsp-Granulated White Sugar
1/2 tsp-Black Pepper
1/2 tsp-Ground Cumin
1/2 tsp-Chili Powder
3- Tbls Cilantro (fresh)
1 Can- Yellow Sweet Corn- drained
1 15 oz. can- Black Beans- drained and rinsed
1/2 cup- Green Peppers (bell peppers)
1/2 cup- Red Ripe Tomatoes
1/4 cup- Red Onion

Directions

In small bowl mix balsamic vinegar, oil, salt, sugar, black pepper, ground cumin, and chili powder. Set aside.

Drain and rinse black bean. Drain corn. Chop green peppers, tomato, cilantro and onion.

In large bowl add black beans, corn, green peppers, tomato, cilantro and onion. Toss with vinegar mixture. Garnish with cilantro. Cover and refrigerate overnight. Serve over brown rice.

Garden Vegetable Quiche

A crustless quiche is an easy and elegant breakfast, brunch or dinner. This recipe is very high in protein, and all the vegetables make it a complete meal on its own. The finished quiche is large enough that you can feed at least ten people, or put half in the freezer. Quiche freezes very well for up to a month. If you aren't partial to some of the vegetables, substitute with equal amounts of your own favorites. Spinach and corn also work well. Goat cheese is best for kaphas, but other cheeses are fine in moderation. This makes a very fluffy yet filling quiche, suitable for all doshic types. Enjoy!

Ingredients:

• 1 1/2 cups egg substitute or
  
• 3 large eggs
• 1 1/2 cups goat cheese, mozzarella style
  
• 1/2 cup 1% low-fat milk or milk substitute
  
• 1/2 cup all-purpose flour (about 2 1/4 ounces)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 (16-ounce) carton fat-free cottage cheese
• Cooking spray
• 4 cups sliced zucchini (about 2 large)
• 1 bunch diced asparagus
  
• 1 cup finely chopped green bell pepper (about 1)
• 1 (8-ounce) package mushrooms
• 1/2 cup chopped fresh parsley
• 2 tomatoes, thinly sliced

Preparation

Preheat oven to 400°.

Beat egg substitute and eggs in a large bowl until fluffy. Add goat cheese, milk, flour, baking powder, salt, and cottage cheese.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini and the next 3 ingredients (through mushrooms); sauté for 5 minutes or until tender. Add the zucchini mixture and parsley to egg mixture. Pour mixture into a 3-quart casserole dish coated with cooking spray. Arrange tomato slices over cheese. Bake at 400° for 15 minutes. Reduce oven temperature to 350° (do not remove dish from oven), and bake for 35 minutes or until lightly browned and set.