The Chew: Mark Bittman’s Breakfast Pilaf Recipe & Vegan Before 6:00

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The Chew: Mark Bittman’s Vegan Before 6 Diet

On The ChewNew York Times columnist Mark Bittman‘s new book, VB6: Vegan Before 6, is making waves with its unique take on a vegan diet. If you eat vegan up until 6:00 p.m., you can lose weight with ease. To help promote his book, Mark Bittman showed us his greens and beans soup recipe, black beans tacos with tangy cabbage recipe, and his breakfast pilaf recipe.

The Chew: Mark Bittman’s Greens and Beans Soup Recipe Ingredients

The Chew: Mark Bittman's Breakfast Pilaf Recipe & Vegan Before 6:00

Mark Bittman’s VB6 diet is a delicious solution to losing weight, and the breakfast pilaf recipe shows why.

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  • 1/4 cup Olive Oil
  • 1 large Onion (chopped)
  • 2 tablespoons minced Garlic
  • 1/4 teaspoon Red Chile Flakes (optional)
  • 2 1/2 cups Dried Beans (any kind; rinsed; picked over and soaked if you have time)
  • 2 teaspoons Salt (plus more to taste)
  • Black Pepper to taste
  • about 3 pounds Kale; Collard Greens; Broccoli Raab; or Escarole (washed and roughly chopped)

The Chew: Mark Bittman’s Greens and Beans Soup Directions

  1. Put the oil in a stockpot over medium-high heat.
  2. When it’s hot, add the onion and garlic.
  3. Cook, stirring occasionally, until they begin to soften, 3 to 5 minutes.
  4. Add the chile flakes if you’re using them.
  5. Add the beans, 3 quarts water, and the salt, and bring to a boil.
  6. Adjust the heat so the soup bubbles gently, and cover partially.
  7. Cook, stirring occasionally, until the beans are tender but still intact (anywhere from 30 to 90 minutes depending on the type of bean and whether or not you soaked them).
  8. Return the soup to a boil, sprinkle with pepper, and stir in the greens.
  9. Partially cover and cook, stirring once or twice and adding more water if necessary to keep the mixture soupy, until the greens are tender, 10 to 20 minutes depending on the kind you use.
  10. Taste and adjust the seasoning, and serve.

The Chew: Mark Bittman’s Black Bean Tacos Recipe with Tangy Cabbage Ingredients

  • 8 6-inch Corn or Whole Wheat Tortillas
  • 3 tablespoons Olive Oil
  • 2 cups Cooked Black Beans (drained)
  • 1 tablespoon Minced Garlic
  • 1 tablespoon Chili Powder
  • 1/2 teaspoon Cumin
  • 1 teaspoon Salt (plus more to taste)
  • Black Pepper to taste
  • 4 cups shredded Green Cabbage
  • 1 Red Bell Pepper (chopped)
  • 1 Jalapeno or Serrano Chile (minced)
  • 1/4 cup chopped Scallions
  • Juice of 2 limes
  • 1/2 cup chopped Fresh Cilantro

The Chew: Mark Bittman’s Black Bean Tacos with Tangy Cabbage Directions

  1. Heat the oven to 400º. Coat a rimmed baking sheet with 1 tablespoon of the oil.
  2. Stack the tortillas and wrap them in aluminum foil.
  3. Combine the beans, garlic, chili powder, cumin, half the salt, and some pepper in a bowl.
  4. Mash the mixture with a fork or potato masher; it should still be chunky.
  5. Spread the mixture out on the prepared pan.
  6. Drizzle with another tablespoon of oil, and roast, stirring a few times, until the beans are crumbly and crisp in places, 15 to 20 minutes.
  7. Transfer the tortillas to the oven with the beans for their last 5 minutes of cooking.
  8. Meanwhile, put the cabbage, pepper, chile, scallions, lime juice, cilantro, remaining tablespoon oil and 1/2 teaspoon salt, and some pepper in a large bowl and toss to combine.
  9. Taste and adjust the seasoning.
  10. Divide the beans among the warm tortillas; top with the cabbage and serve.

The Chew: Mark Bittman’s Breakfast Pilaf Recipe Ingredients

  • 1 tablespoon Olive Oil or Vegetable Oil
  • 1 1/3 cups Brown Rice
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Ginger
  • 2 tablespoons Maple Syrup
  • 3 cups Fruit (seasonal; chopped)
  • 1/2 cup chopped Fresh Mint

The Chew: Mark Bittman’s Breakfast Pilaf Directions

  1. Put the oil in a large, deep skillet or medium saucepan over medium hear.
  2. When it’s hot, add the rice.
  3. Cook, stirring, until the kernels are glossy, completely coated with oil, and have started to color, 3 to 5 minutes.
  4. Add a pinch of salt and the spices and cook, stirring, until fragrant, about 1 minute.
  5. Add 1 3/4 cups water, the syrup, and half the fruit.
  6. Stir once or twice, and bring to a boil.
  7. Lower the heat so the mixture bubbles gently and cover the pan.
  8. Cook until most of the liquid is absorbed and the rice is just tender, 20 to 40 minutes, depending on the  rice.
  9. Uncover, stir in the remaining fruit and half of the mint, if you’re using it.
  10. Replace the lid, and remove from the heat.
  11. Let the pilaf rest for at least 5 — or up to 20 — minutes.
  12. Taste and adjust the seasoning.
  13. Fluff the mixture with a fork and serve, topping again with the remaining mint.

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