Millet and Miso vegetable soup

I found this recipe in Janella’s Super Natural Foods by Janella Purcell. I like miso but have never cooked with millet, so I thought ‘why not try something new?’.  I had to do a bit of a search for it in the shops. Although we are seeing quinoa in the supermarkets these days, millet has not appeared yet. I ended up getting a bag of it from a health food shop.

I mostly stuck to the recipe but I did double the amounts, as I wanted more than 2 serves the original made.  You can use any type of miso and either paste or powder form is okay.   The other change I made was cooking it for a bit longer, so the vegetables not as firm. You can play around with the times,  as you wish, but perhaps stick to  10 minutes for the millet.

What you will need:

4 cups of finely chopped vegetables ( such as spinach leaves, Zucchini, bokchoy, snow peas, carrots)

2 cups miso

1/3 cup millet

1 litre vegetable stock

You can also add 1 tsp of any seaweed  or 2 tsp grated ginger to the stock, if you like.

Method:

Bring the stock to simmer over medium heat in a pot.

Rinse the millet and add to the pot. Simmer for 10 minutes.

Add the miso and cook for another 5 minutes.

Turn off heat and let stand with lid on pot, for about 10 minutes before serving.

Cauliflower Bites

I found this recipe on potatostrong.com but have tweaked it to suit me. Basically, I have simplified it because I am lazy. To get the original recipe, see the website.  I liked the results I got with the pared down version, but I suspect the original gives you an even better end result.

What you will need:

1 head of cauliflower

1 cup pf flour (I used chickpea to keep it gluten free)

1 cup non-dairy milk (I used rice milk)

1 cup breadcrumbs (I used gluten free ones)

Spices (you can use onion or garlic powder, nutritional yeast, etc)

Method:

Preheat the oven to 235 degrees Celsius. Wash and cut cauliflower into florets. Mix the flour, non-dairy milk and spices and whisk to combine. Put florets into this mixture and mix to coat. Then dip each floret into a bowl of the breadcrumbs and lay onto baking sheet lined with baking paper.

Bake until crispy and browned – approx. 20 minutes.

Serve as is or you can serve with bbq or chili sauce to dip florets into. 

Hearty Brown Stew

Another oddly titled recipe from the McDougalls. It is simple, low fat and tasty. No exotic or hard to find ingredients.  The original recipe calls for ¼ cup tomato juice but I just threw in a chopped up tomato instead and that worked fine. Oh, and pardon my crappy photo of the end product. It tastes better than it looks. Honest!

What you will need:

1 onion, sliced (optional)

2 stalks celery, thickly sliced

2 carrots, thickly sliced

3 potatoes, cut into chunks

1 green bell capsicum, cut into strips (optional)

250g mushrooms, quartered

1 tomato, chopped

2 cloves of garlic (optional)

2 tbsp low sodium soy or tamari sauce

½ tbsp fresh grated ginger

½ tsp fried marjoram

½ tsp dried thyme

½ tsp paprika

3 tbsp cornstarch, mixed with ½ cup cold water

Method:

Combine all the ingredients except for the cornstarch mixture, in a large pot. Bring to boil and then lower heat. Cover and simmer for about 1 hour or until vegetables are tender. Add the cornstarch mixture and stir until thickened. Serve.

Beans and Things

This is an oddly titled recipe but not an oddly tasting meal. Easy, filling, tasty and low fat – like most of the McDougall recipes I have tried out so far. I like the inclusion of molasses in this. I am pretty new to this ingredient. It is rich in iron and gives this dish a full body flavour.  You can find top grade, organic molasses in health food shops.  I used Wholesome Sweeteners Organic Molasses. 

What you will need:

2 cans of cannellini beans, drained and rinsed

Small broccoli, chopped

Half cauliflower, chopped

1 onion, chopped (optional)

1 stick celery, chopped

1 large carrot, chopped

1 large tomato, chopped

2 tbsp soy or tamari sauce

1 ½ tbsp molasses

Dash or two of paprika

Dash cayenne pepper

Few fresh basil leaves, finely chopped

Method:

Combine the beans and vegetables in a large bowl. Combine the rest of the ingredients in a small bowl and then pour over the vegetables. Mix well and pour into a covered casserole dish. Bake for 1 hour. Serve as is or spoon into tortillas. Easy!

Cauliflower and Potato Curry

Another low fat recipe I found in The New McDougall Cookbook by John and Mary McDougall. I have been concentrating on low fat recipes lately. My interested started purely for weight loss issues but then in December I had to have my gallbladder removed. Once that happened, I had even more incentive to cut back on my fat intake. So here I am, learning how to cook and eat without the use of vegetable oils. I have found that it hasn’t been all that hard, once you learn a few techniques and substitutions. Oh, and the food still tastes good!

I am sharing this recipe because I loved it!  So full of flavour and very filling! Just serve over a bed of steamed brown rice.

What you will need:

1 large onion, chopped (optional)

2 cloves garlic, minced (optional)

¼ cup water

1 tbsp cumin

Dash or two chili powder

1-2 tsp curry powder

4 cups vegetable stock

1 cup brown lentils

1 can crushed tomatoes

2 medium potatoes, peeled and chopped

2 cups cauliflower florets

1 carrot, peeled and sliced

1 cup frozen peas

¼ cup chopped fresh coriander

Method:

Place the onion and garlic in a large pot with water and cook, stirring, for a few minutes. Add spices and stir. Add vegetable stock and lentils. Mix and bring to boil and then reduce heat, cover, and cook for 30 minutes.

Add tomatoes, potatoes, cauliflower, and carrot. Cook for 30 minutes. Stir in peas and cook for 5 minutes. Remove from heat and stir in coriander.

Golden Spicy Cauliflower

A quick and easy low fat recipe that I found in The New McDougall Cookbook by Dr. John McDougall. I like this served on top of steamed brown rice. The original recipe calls for the use of 2 tbsp of rice vinegar but I found this to be too much, so I suggest halving that amount, unless of course, you really like the sharp, vinegary taste of foods.

What you will need:

1 medium cauliflower, cut into florets

2 cloves of garlic, pressed (optional)

2 tbsp grated fresh ginger

1 cup water

2 medium tomatoes, chopped

1 bunch spring onions, chopped (optional)

1 tbsp rice vinegar

2 tbsp tamari or soy sauce

½ tsp ground turmeric

Method:

Place the cauliflower, ginger and garlic (if using) in a saucepan with ½ cup of water. Cook, stirring now and then, for approx. 10 minutes. Add another ½ cup of water and the rest of the ingredients. Bring to boil then reduce heat and simmer, covered, until the cauliflower is tender. (Usually 10 more minutes.) Stir occasionally while it is cooking, to prevent sticking. 

Broccoli Pasta Soup

You can’t get much easier than this for a quick, low fat meal. I found this one in The McDougall Quick & Easy Cookbook: Over 300 Delicious Low-Fat Recipes You Can Prepare in Fifteen Minutes or Less by John and Mary McDougall. This is a nifty little recipe for throwing together something for dinner after you get home, too tired from a day’s work to cook something too involved.

What you will need:

8 cups vegetable broth (I use Marigold Swiss Vegetable Bouillon powder. I have found it in several healthfood shops. )

4 cups broccoli cut into florets (about 1 medium to large head of broccoli)

250g (approx.) uncooked pasta (I like to use Orgran Vegetable Rice Pasta which you can find in health food shops and supermarkets, in their healthfoods section)

1 tbsp tamari or soy sauce (optional, as it depends on how salty your stock is)

Dash or two of Tabasco sauce

Method:

Place the broth in a large pot and bring to boil. Add the pasta and cook for 5 to 6 minutes, until almost done. Add the remaining ingredients, stir and turn off heat. Cover and let sit for 20 minutes. Serve with bread. I like having this with plain toast - gluten free, of course! 

Szechwan Eggplant

In my quest to shed some kilos, I have been making an effort to cut vegetable oils out of my cooking. Dr McDougall's site has heaps of recipes and I have been slowly working my way through the ones that have taken my fancy.
Now, eggplant is one of those vegetables (actually, it is a fruit!), that has a habit of soaking up LOTS of oil, when cooking it. So to be able to cook it oil free and still have it taste good, is a bit of good news for those of us packing a few extra kilos. 
This method is very easy and the results are pleasing. I like having this with steamed rice.

What you will need:

2 medium eggplants
1 ¾ cups water
2 tablespoons soy sauce
1 tablespoon grated ginger
1 tablespoon cornstarch
2 green onions, chopped (optional)
¼ to ½ teaspoon cayenne 

Method:

Preheat oven to 200 degrees Celsius.  

Slice eggplant into 1cm slices.  Place on a non-stick baking sheet and bake for 10 minutes.  Remove from oven and set aside.  Reduce oven heat to 180 degrees.

Meanwhile, combine the remaining ingredients in a saucepan.  Bring to a boil, stirring constantly until mixture thickens and clears.  Remove from heat and set aside.

Place the eggplant in a 30cm long baking dish, overlapping slices as necessary.  Pour the sauce over the eggplant and bake for 20-30 minutes until eggplant is very tender.

Roasted potato chunks

I loooove potatoes! And roasted? OMG, hand them over! 
But lately, I have been packing on the kilos. Yes, even vegans can be chubby. We are not all super thin. Although we cut out a lot of bad fats (animal fats being the worst for your health), we still consume some fats in plant origin. This may not be a bad thing in moderation, from nuts, seeds and avocado, but oils (including olive) should be kept to a minimum. Hence my downfall.

So, I have been making an effort to cut back on cooking with oils. Now, in roasting, olive oil is what makes the veggies super delicious. I honestly did not think I was going to be able to enjoy them without it. But here is the trick - substitute the oil with other condiments and you will still end up with a tasty dish, such as this one I am about to share. 

This one is super easy. I found it on Dr. McDougall's site. If you have not heard of him, please check out his website, videos, books, etc.  

What you will need:
1 teaspoon oregano/marjoram
1 teaspoon rosemary
1/2 teaspoon paprika
1/8 to1/4 teaspoon cayenne
1 teaspoon dry mustard
1 tablespoon Dijon mustard
1-2 cloves minced garlic or 1/2 teaspoon garlic powder (optional)
8 to 9 medium potatoes, cut into 2cm chunks

Method:
Preheat oven to 220 degrees Celsius.
Mix the oregano/marjoram, rosemary, paprika, cayenne, mustards and garlic into a smooth paste in a bowl.

Add a few potato chunks at a time and coat with the mixture; keep adding a few chunks at a time until all potatoes are coated.  Spread out on two nonstick baking sheets and bake for 30 to 40 minutes until tender.

Serve with a green salad or steam vegetables.

Portuguese Arroz

This is a herb filled and tomatoey rice dish that has just a bit of a spicy kick to it. It is super simple to make and has become one of my favourite ways to eat brown rice. I found it via the recipes page on the Dr. McDougall site. There is a plethora of low fat, easy to make recipes on that site, so do check it out. And yes, they are all vegan!


What you will need:

1 ½ cups yellow onion, finely chopped (optional)
4 teaspoons garlic, minced (optional)
½ - 1 teaspoon crushed red pepper chili flakes
1 bay leaf
1 ½ cups tomatoes, chopped 
2-¼ cups water
1-cup vegetable broth ( I use either bouillon powder or cubes by Marigold or Massel )
3 tablespoons fresh Italian parsley leaves, chopped
3 tablespoons fresh cilantro leaves, chopped
1 ½ cups long grain brown rice, uncooked ( I used a mix of short and long grain and it worked out fine.)

Method:

In a large non-stick pan, sauté the onions with ¼ cup water and cook, stirring occasionally, until soft, about 7 minutes.  Add the garlic, crushed red pepper chili flakes and bay leaf and cook for 1 minute, stirring well. 

Add the tomatoes, mix well, and cook until they begin to soften, about 2 minutes.  

Add the remaining water, vegetable broth, parsley and cilantro and stir.  Increase the heat to high and bring to a boil.  Add rice and stir well.  

When the liquid returns to a boil, stir again and cover the pot with a lid and reduce heat to low.  Cook the rice undisturbed for 35 minutes.  

Mix the rice well and continue to cook for another 10 minutes, or until the rice is tender.  Let the rice stand for 5 minutes.  Remove the bay leaf and fluff the rice with a fork.  Serve with fresh ground black pepper and salt to taste, if desired.

Potato and Fennel Soup

This is a simple recipe that I found and adapted from the book “Party Vegan” by Robin Robertson.  If you are not overly keen on fennel or new to it, you will be pleased to know that the taste of it is not too overpowering in this soup.

What you will need:

1 large shallot, coarsely chopped (optional)

4 cups vegetable broth ( I use either Massel stock cubes or Marigold Bouillon powder. Both are vegan and the former is available in supermarkets, whilst the latter is a health food/organics shop item)

Approx.. 400g potatoes, cut into 2cm cubes

1 large fennel bulb, chopped

½ cup rice/soy milk (I use Bonsoy, as it does not have sweet flavour)

Dried or fresh tarragon

Method:

If using, cook shallot over medium heat, in half a cup of water until soft.

Add broth, potatoes and fennel and bring to boil. Reduce heat to low and simmer, uncovered, until potatoes are soft – about 20 minutes.

Puree until smooth. Mix in the rice/soy milk and sprinkle tarragon over the top. 

Quinoa Salad with Fennel and White Beans in a Light Lemon Vinaigrette

I came across this recipe a while ago, whilst looking through “Spork-Fed : Super fun and Flavorful vegan recipes for the Sisters of Spork Foods” by Jenny Engel and Heather Goldberg. I wanted to try in straight away but had two stumbling blocks. Firstly, I could not for the life of me find German mustard. I am not much of a mustard eater but remember years ago, having some by Masterfoods. I looked through two different supermarket chains and could not find it. After some online investigation, I found out that Masterfoods discontinued that variety. I found that quite astounding. Anyway, check out the international/import food stores and you should find some there.

My next challenge was the fennel. It was out of season and so was either hard to find or very small and very expensive. I decided that I would wait until winter when fennel is in season and easy to find. Oh, and the bulbs are big and lush.

I simplified and tweaked the original recipe to suit me.

What you will need:

1 cup quinoa, rinsed well and boiled in 2 cups water until the liquid is absorbed (You can use a mix of colours if you want – red, white, black – it doesn’t matter)

1 can cannellini beans, rinsed

1 large fennel bulb, finely chopped

1 tbsp agave syrup

Juice of half a lemon

1 tsp German mustard

1 tsp cold pressed, extra virgin olive oil

5 fresh basil leaves, finely chopped

A big bag of salad greens

Method:

This is really easy.

Throw all of the ingredients together and toss! You can season with salt and black pepper if you wish. Serve it warm.

I found this makes a meal size quantity for 2 people or as a side dish for 4 people.

Easy Spinach, Lime and Ginger Soup

This is so simple to make and tastes good too. I found it “Mouthwatering Vegan” by Miriam Sorrell.

What you will need:

2 tbsp olive oil

1 ½ tsp finely grated/minced fresh ginger

1 medium onion, chopped. Optional. I left it out and soup tasted fine.

2 cloves of garlic, finely chopped. Optional. Again, I left it out and the soup was fine without it.

400g frozen spinach or 600 fresh

4 cups of vegetable stock (You can find the Massel range at supermarkets and yes, it is vegan.)

Juice of 1 lime

¼ tsp ground nutmeg

Pinch of ground cardamom

Salt and black pepper to taste

Method:

Heat the oil in a soup pot over medium heat and add onions and ginger. Saute for a minute and then add garlic. Sauté for another minute.

Add spinach and cook, stirring got a minute or if using fresh, until wilted.

Add stock and cover. Bring to boil and then reduce heat to simmer for 20-30 minutes.

Remove from heat and using a hand held immersion blender, blend the mixture.

Add the lime juice and spices. Process for 1 minute and then serve. Add salt and pepper if you wish.

Wild Basmati Pilaf

This is a very plain and simple recipe. I find that if I have days of eating rich foods, I crave a simple (but still tasty!) meal. I found it in “Food that Cause you to Lose Weight : the negative calorie effect” by Dr Neal Barnard.

What you will need:

¼ cup wild rice ( Available in supermarkets. A bit pricey, but you don’t need to buy much.)

2 cups vegetable stock (You can get Massel vegan stock at supermarkets.)

¾ cup basmati rice

1 onion, finely chopped (Optional.)

3 garlic cloves, minced (Optional.)

2 cups thinly sliced mushrooms

2 stalks celery, thinly sliced

½ tsp thyme

½ tsp marjoram

1/3 cup chopped parsley

¼ tsp salt (Optional.)

¼ tsp black pepper (Optional.)

Method:

Rinse the wild rice and place it in a saucepan with the vegetable stock and ½ cup of water. Stir to mix and cover and simmer for 20 minutes. Then add the basmati rice and cover and cook for about 50 minutes. Both varieties should be tender.

Heat ½ cup of water in a large pot and add onion and garlic (if using) and cook until all the water has evaporated. Add another ¼ cup of water, scrap the pot and cook until onions begin to stick. Repeat the process of adding water and cooking until the onions are browned. This will take about 15 minutes.

Stir in the mushrooms, celery and seasonings. Cook, stirring frequently, for 5 minutes and then add the cooked rice and parsley. Cook over low heat, turning gently until mixture is heated through.

Spicy Red Lentil Soup

This is one the most gorgeously tasty soups I have had in a long time. I found it in “Veganissimo!” by Leigh Drew, who happens to be Australian. (Yay!)  I would recommend doubling the ingredients because you WILL want seconds or leftovers for the next day.  I decided to not blend the soup at the end, as I like chunky soups. If you do this, I suggest finely grating the ginger instead of chopping.  I omitted the onion and garlic (still tasted great without them) and used water instead of oil for the sauté step. I also omitted the tomato paste, as I felt it didn’t need it but feel free to use if you like.

What you will need:

½ cup water

1 small carrot (finely chopped)

1 celery rub (finely chopped)

1 small onion – optional (finely chopped)

1 garlic clove – optional (minced)

1 piece ginger (approx. 2.5 cm), peeled and finely chopped or grated

1 tsp chili flakes

1 tsp ground coriander seeds

1 tsp ground cumin

1 ½ cups dried red lentils

½ tbsp tomato paste (optional)

1 can diced tomatoes

5 cups salt reduced vegetable stock (I use  Marigold vegan salt reduced )

Method:

Heat water in a large pot, over medium heat. Add carrot, onion (if using), celery, garlic (if using) and ginger for 15 minutes or until vegetables have softened.

Add the chili flakes, ground coriander seeds and ground cumin. Cook, stirring constantly for 2 minutes.

Add red lentils and tomato paste (if using) and stir well to combine.

Pour in canned tomatoes and vegetable stock. Reduce heart to low and simmer for about 30 minutes, stirring occasionally. Lentils should have broken down and be soft. If not, cook for longer.

The next step is optional. Remove pot from heat and use a stick blender to bend the mixture until it is smooth.  Serve.

Curried Mushroom and Chickpeas

I was reading the book “Foods that cause you to lose weight” by NealBarnard M.D and found this recipe in there. It is simple but packed with flavour. The original recipe calls for two tins of diced/crushed tomatoes, but I used only one, as I felt it was enough. Note that oil has been left out. This cuts down on fat and calories but does not affect the flavour.

You can serve this on rice or couscous.

What you will need:

½ cup water

Onion, chopped (optional)

½ tsp cumin

700g mushrooms, sliced

1 can diced/crushed tomatoes

1 can chickpeas, drained

1 tsp turmeric

1 tsp coriander

½ tsp ginger powder

½ tsp chili flakes

Method:

Heat water in a large pot and then add the onions, if using. Cook until soft and then add mushrooms. Cook over medium heat until mushrooms begin to soften and some of the water evaporates. Add tomatoes, chickpeas and spices. Cook on low heat for approximately 30 minutes. 

Big Fat Taco Salad

This one is from "Appetite for reduction" by Isa Chandra Moskowitz. It is a big taco...as a salad. It is kind of fiddly, in that there are three components to it  - the salad, the tomato salsa dressing, and the Guacamame. If you are a bit of a lazy cook, at least try making the Guacamame - it is fantastic!

What you will need for the salad:
4 cups shredded cos lettuce
1 can black beans, drained and rinsed
1 batch of Fresh Tomato Salsa Dressing (recipe follows)
Approx. 100g tortilla chips
1/2 cup chopped fresh coriander
1 cup of Guacamame (recipe follows)

Method:
Arrange the salad in 2 big bowls. (Original recipe states that this for 4 people but I think if you want to make a meal of it, it is good for 2. Otherwise double the ingredient amounts for 4 servings.)
Place the lettuce in the bowls, then layer on the beans and salsa. Crumble on the tortilla chips and top with cilantro. Serve with Guacamame on the side or a dollop on the top.

What you will need for the Tomato Salsa Dressing:
3 tomatoes
1/4 cup chopped fresh coriander
1 tbsp red wine vinegar
1 tsp Tabasco sauce
salt to taste

Method:
Chop up the tomatoes fairly small and then add all the other ingredients. Use your hands to mush everything up really well and leave to sit for 10 minutes or so. You can make this in advance and place it on a tightly sealed container in the fridge, for up to 5 days.

What you will need for the Guacamame:
1 large avocado, sliced
1 cup frozen edamame, thawed (Woolworths sells cooked and frozen edamame but you can also find it in Asian food stores. For thawing, you can leave out for a few hours or you can microwave or run under hot water. It must be thawed well.)
1/4 cup water
1/4 tsp salt
Juice of 1 lime
1 tomato, chopped
1/4 cup cilantro leaves
Pinch of cayenne

Method:
Place avocado and edamame in a blender or food processor and pulse until everything is well chopped. Add water, salt and lime juice. Puree until mostly smooth. Add tomato, cilantro and cayenne and pulse a few times.  Taste test for seasoning and then you are done.

Mexicali Roasted Vegetables

This easy to make recipe is adapted from the recipe found in the book “Skinny Bitch: Ultimate everyday cookbook” by  Kim Barnouin. The herbs and spices give the vegetables a nice kick to them, without being overpowering.  I was a bit skeptical about the inclusion of cinnamon but it really does work.

What you will need:

2 yellow button squash or one yellow zucchini – cut into 1 cm thick strips

1 green zucchini – cut into 1cm thick strips

2 cups sliced mushrooms

2 cups cauliflower florets

2 tbsp olive oil

1 tsp ground cumin

1 tsp dried oregano

Pinch chili powder

Pinch ground cinnamon

Salt and pepper to taste

Method:

Preheat oven to 180 degrees Celsius.

In a large bowl, toss together all the ingredients, making sure all get coated well with oil, herbs and spices.

Spread vegetables out on a large baking tray and bake for approx. 40 minutes, checking in a fork for tenderness.

Tuck in! 

Sushi Roll Edamame Salad

This salad is exactly how Isa Chandra Moskowitz describes it in her book "Appetite for Reduction" - a big, deconstructed sushi roll in a bowl. You can have it with wasabi and soy sauce on the side, to dip each mouthful, if you wish.
The recipe features edamame which are soy beans still in their pods. You can buy these frozen from supermarkets. I found some precooked and frozen ones in Woolworths. Their flavour and texture is exquisite so don't leave these out of the recipe.
As for the nori sheet, I found a pack of nori pre-cut into thin strips, at the supermarket (Coles or Woolworths - I can't remember which one now) in the Asian foods section.

What you will need:
1 cup shelled frozen edamame, thawed
1 tbsp rice wine vinegar
1 tsp agave nectar
8 cups cos lettuce, chopped
2 cups cooked and cooled short grain brown rice
1 small cucumber, cut into matchsticks
1 medium sized carrot, cut into matchsticks
4 tsp sesame seeds
1 sheet nori, cut into thin strips
1 avocado, sliced

Method:
For the dressing, mix together the edamame, rice vinegar, and agave.
For the salad, place the lettuce in a large bowl and drizzle the dressing over the top.
Add the rice over the lettuce. Top rice with cucumber, carrot and sesame seeds. Sprinkle with the nori and add avocado on top.
Dig in!

Blue Potato and Corn Salad

This dish is based on the recipe I found in the book "Appetite for reduction" by Isa Chandra Moskowitz. I changed a few things about it die to personal tastes, availability of some of the ingredients and time and effort involved. Basically, I made it a lot less spicy and took some shortcuts. The outcome was still very pleasing. Just be careful when cooking the potato, so they are not over done. I think I made mine a bit too soft.

What you will need:
1 can corn, drained and rinsed
900g blue (they look purple) potatoes, peeled and cut into small cubes
3 tbsp red wine vinegar
2 tsp grapeseed oil (yes, you can get this at the supermarket)
1 tsp agave nectar (the light kind, not the dark)
2 tbsp water
1/4 tsp salt
1 can beans, drained and rinsed. (I used black beans, but I think kidney beans or even a 5 bean mix would work.)
1/4 cup chopped fresh coriander
dash or two of paprika
1/4 cup roasted red capsicums, chopped
Mixed salad greens

Method:
Boil potatoes for 5-10 minutes, making sure they are cooked but still firm
Drain and place in a large bowl. Let cool.
Add capsicum, corn, and beans.
For the dressing, mix together in a small bowl, the vinegar, oil, agave, water and salt.
Add the dressing to the other ingredients and toss to coat. Add coriander and paprika and mix gently. Serve over mixed greens.