COOK OF THE WEEK: Roan Johnson recipes

Quinoa Salad
1 cup quinoa
1 can black beans, drained and rinsed
1 red bell pepper, chopped
1⁄4 cup fresh cilantro, finely chopped
1 cup fresh corn
1 avocado, chopped

Juice of 2 limes
1⁄2 teaspoon salt
1⁄2 teaspoon black pepper
1⁄4 cup fresh cilantro, finely chopped
1 tablespoon olive oil
1⁄2 teaspoon ground cumin
Prepare quinoa according to package directions. Allow quinoa to cool, then add remaining salad ingredients.
Combine dressing ingredients in a jar with a lid and shake to combine. Drizzle dressing over salad and stir gently to combine.

Black Bean Cakes
3 cans black beans, drained and rinsed
1 red bell pepper, chopped
1⁄2 onion, chopped
1⁄2 cup shredded carrots
1⁄2 teaspoon garlic powder
1⁄2 teaspoon onion powder
1 teaspoon ground cumin
1⁄2 teaspoon salt
1⁄4 cup salsa
Fresh spinach
Fresh corn, cut off cob
Preheat oven to 350 degrees. Mix beans, pepper, onion, carrots and spices and shape into 3-inch round cakes. (This is messy and the cakes don’t hold together well, but they will come together while baking.) Place cakes on a baking sheet that has been covered with foil and sprayed with non-stick cooking spray. Bake for 30 minutes.
Place a bed of spinach on each plate. Place 1 or 2 bean cakes on top of spinach. Top with corn, salsa and guacamole.

1 jalapeño pepper, seeded
1⁄2 small Vidalia onion, cut in chunks
1⁄2 teaspoon salt
Juice of 1 lime
1 small tomato, halved
1 cup fresh spinach
2 avocados
Place jalapeño and onion chunks in a food processor and chop. Add salt, lime juice, tomato halves and spinach. Process again. Cut avocados in half, remove seed then scoop flesh into food processor. Process until smooth.

Pasta Salad
1 (16-ounce) bag Hodgson Mill Veggie Rotini, cooked and cooled
1 package Good Seasons Italian dressing, mixed according to package directions
1 bag baby carrots, shredded
1 bunch broccoli, chopped in small pieces
1 can black beans, drained and rinsed
1 carton grape tomatoes, halved
1⁄2 teaspoon Jane’s Krazy Mixed-Up Salt
1⁄2 teaspoon salt
Combine all ingredients and adjust seasonings. Serve at room temperature.

Lentil Soup
1 onion, chopped
1 teaspoon olive oil
2 tablespoons chopped garlic (jarred is fine)
2 cups dried lentils
2 (32-ounce) cartons vegetable broth
1 teaspoon ground cumin
1 teaspoon salt
Sauté onion in oil until soft. Put onion in Crock-Pot along with remaining ingredients. Cook on high for 3 to 4 hours or on low for 6 to 8 hours. You may need to add some water near the end of the cooking time if the soup seems too thick. Serve this over rice or alone.

Chocolate Brownies
1⁄2 cup brown sugar
1⁄2 cup granulated sugar
1 cup unsweetened applesauce
1 tablespoon ground flax seed whisked into 3 tablespoons warm water
1⁄4 cup plus 2 tablespoons chocolate almond milk
3⁄4 cup cocoa
1 teaspoon baking soda
1⁄2 teaspoon salt
1 cup Ghirardelli chocolate chips
Preheat oven to 350 degrees. Combine all ingredients in a mixing bowl and stir by hand until well-blended. Bake in a greased 9×13-inch baking dish for 25 minutes.
Note: The flax seed/warm water mixture replaces eggs. Ghirardelli chocolate chips are dairy-free.

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