An Edible Mosaic™

Everyday Fare With Extraordinary Flair

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Home » Beans

Slow Cooker Mixed Bean Vegetable Soup {Vegan}

October 14, 2014 by Faith 6 Comments

Slow Cooker Mixed Bean Vegetable Soup

For me, the opportunity to get to know my blog readers is one of the things I enjoy most about blogging. I love meeting and getting to know people (even if it is just via email) from all walks of life living in all areas of the world.

And I really love it when you guys email me (and/or message me, tweet me, or leave a comment for me) with a request.…

What I Eat When No One is Looking {And a Recipe for Vegetable Medley Stew with White Beans + Chicken Sausage}

March 18, 2013 by Faith 19 Comments

As a food blogger, most of the food I make is memorialized in a photograph or a written recipe. Even if it’s less formal than a recipe for a book or my blog – for example, a recipe I share in one of my (very rare) What I Ate Wednesday posts or on Instagram – the vast majority of my food is recorded in some way. Which is, admittedly, a teensy cumbersome sometimes....

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Bean and Barley Salad {Vegan}

January 31, 2012 by Faith 23 Comments

I don’t know about you, but I prefer a romantic Valentine’s Day meal at home over a meal at most restaurants. That way you get to enjoy a quiet meal with your loved one in the comfort of your own home without any waiting or traveling…and I’m guessing the food is just as good (or better!)....

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Minestrone

January 13, 2011 by Faith 50 Comments

I know, I know, what happened to my soup/stew strike?  Lol, I guess that was a lot of big talk (the moral of that story is never believe me if I swear off soup!).  This time of year I really can’t stay away too long from a warm and comforting bowl of goodness, plus I’m on the popular mission to empty out my freezer/pantry; since this soup uses a few different canned items, it helped make a small dent in my stash.  (Every little bit helps when you’re cleaning out your pantry, right?)  And just look at all the goodies in this bowl…it’s chock full […]...

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Beef & Bean Vegetable Soup & An Announcement

January 28, 2010 by Faith 28 Comments

This might look like some ordinary soup, but let me tell you that it is anything but.  When paired with a grilled cheese sandwich and a dreary day, this soup becomes a panacea for the winter blues.  This recipe is based on my mother’s phenomenal go-to cabbage soup recipe.  Any type of beans will work here; I use a 16 bean mix because I like the variety.  If you don’t have dried beans you can use canned beans, just be sure to add them to the soup at the end when all the veggies are done cooking.  For the chance to win some Larabars, check […]...

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Stovetop Southwest Mac ‘n’ Cheese

January 7, 2010 by Faith 20 Comments

As part of the Foodbuzz Tastemaker Program, I recently received some Pace Picate Sauce.  This sauce is much smoother than salsa (but with a similar flavor), which makes it better for using in recipes than dipping with chips.  It brings a bright, zesty flavor that I thought would be very nice in a southwest-style mac ‘n’ cheese.  This dish is easy to customize.  Use any color bell pepper you like.  If you don’t like beans, you can use another kind of protein, such as ground beef/turkey/chicken or grilled chicken breast.  If you want to spice up the heat level, add hot sauce, cayenne pepper, or cook […]...

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Turkey-Sausage and White Bean Jambalaya

July 27, 2009 by Faith 15 Comments

For a fun fusion recipe, this dish is a cross between Louisiana Cajun/Creole jambalaya and Spanish beans and rice.  Turkey sausage and beans are used instead of the jambalaya mix of chicken/seafood/andouille sausage (I would love to use andouille but I don’t know of any brand that doesn’t contain pork…anyone who knows of a pork-free andouille product, please let me know!).  Other than this dish being delicious and healthy, it’s great to make because it’s a one-pot meal that feeds a crowd.   Turkey-Sausage and White Bean Jambalaya   (Yield:  12-15 servings)   2 TB olive oil, divided 14 oz turkey sausage, cut into bite-sized […]...

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Moroccan Stew

June 8, 2009 by Faith 5 Comments

This stew has a lot of flavors going on, with the sweet golden raisins and spicy-hot chilies, not to mention the spices and other savory flavors galore.  I know it might sound weird to put raisins in a stew, but for me they really make the dish!   Moroccan Stew   (Yield:  6-8 servings)   ½ lb beef, cubed 1 TB olive oil 2 medium-large onions, diced 4 cloves garlic, minced 2 small chilies, minced (optional) 1 tsp coriander 1 tsp cumin 1 tsp paprika ½ tsp cinnamon ½ tsp curry ¼ tsp black pepper 2 bouillon cubes 1 bay leaf 5 c water 1 […]...

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

meet faith

I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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