| | SPICY BLACK BEANS |
| 1 | c | Dried black beans, soaked |
| | Overnight and drained |
| 4 | c | Water |
| 1 | sm | Onion |
| 1 | sm | Carrot, chopped |
| 1/2 | c | Green peppers, chopped |
| 1 | | Chili, jalapeno or serrano |
| | Seeded and coarsely chopped |
| 2 | | Garlic cloves, chopped |
| 1 | | Bay leaf |
| 1 | ts | Soy Sauce, low-sodium |
| 1/2 | ts | Cumin, ground |
| 1/4 | ts | Red pepper flakes, crushed |
| | SAFFRON RICE |
| 2 1/4 | c | Vegetable stock |
| | Saffron threads, pinch |
| 1/3 | c | Onions, chopped finely |
| 1 | ts | Olive oil |
| 1 | | Garlic clove, minced |
| 1/2 | ts | Turmeric |
| 1 1/2 | c | Rice, long-grain, white |
| | CHUNKY TOMATO SALSA |
| 2 | c | Tomatoes, diced |
| 1/2 | | Avocado, large, diced |
| 1/2 | c | Red onions |
| 1/2 | c | Cucumbers, diced |
| 2 | tb | Coriander, fresh, minced |
| 1 | tb | Lime juice |
| 1 | ts | Olive oil |
| 1 | ts | Chili peppers, minced |
| | GARNISHES |
| | Soy yogurt, optional |
| | Coriander leaves, garnish |
