Showing posts with label beans. Show all posts
Showing posts with label beans. Show all posts

Thursday, April 11, 2013

Pumpkin Sage Lasagne with White beans and Kale...mm, mm, good!



This recipe was an experiment based on what was in my kitchen at the time.  My plan for last night was seitan cutlets with mushroom gravy but for some reason that whole process seemed too daunting.  For some odd reason the whole process of lasagne didn't seem daunting at all. I guess that's because in my heart I'm an Italian girl even if my blood say Scottish, lol.  I didn't measure everything so I will give you my best approximations.  This lasagne was seriously delicious!



Oil a 9 x 13 pan
Preheat oven to 450

1 box lasagne noodles (no need to precook)

1/4 to 1/3 cup of sundried tomato and pepper strips
1/3 cup raw cashews   (1/3 or so cup of water to aid in processing)
2 large cloves garlic
1 package extra firm or firm tofu
1 box pumpkin puree (17.oz)
1- 2  t rubbed sage
1/2 -3/4  t basil
1/4 - 1/2 t oregano  (all herb amounts are approximations -  Start w/lower amount and taste test.)
1/8- 1/4 thyme and rosemary
sea salt and freshly ground black pepper to taste

1 box white beans (about 17oz)  homemade is even better
1 bag frozen chopped kale (16 oz)
2 (24 oz) jars of your favorite marinara sauce- homemade is obviously fine too (I like a chunky sauce)
couple of handfuls of vegan mozzarella - I used Trader Joe's for this recipe


Place tomato and pepper strips, cashews and garlic in a food processor. Process until pretty smooth, adding water as necessary to allow it to get as smooth as possible. Add crumbled up tofu and process till smooth, add pumpkin and herbs and process until well combined.  Taste and adjust herbs if necessary and add sea salt and pepper.

Pour about 1/2 cup of marinara on the bottom of your oiled pan.  Add a layer of noodles. Spread pumpkin mixture over noodles.  Then take handfuls of frozen kale and spread evenly over pumpkin mixture.  Do the same with the beans, using much less, spread marinara all over - it should not be too thick that you can't see the veggies but not so thin that it's transparent.  Repeat layers.  I think I had 5 or 6 layers with the final one not having any beans.  Cover and bake for 1 hour.  Remove from oven and sprinkle mozzarella cheese evenly over the top.  Place back in the oven and bake for another 5 to 10 minutes until cheese is melty and gooey.  You can also put it under the broiler for a bit if you want to brown the cheese.  Remove from oven and let sit for 10 minutes and then cut up and devour!



It was 6:00am when I started this post so if something doesn't make sense message me on the facebook page or the comments here and I will explain, lol.

Serve with crusty Italian bread and a green salad.  I hope you enjoy this as much as we did.  









Monday, March 7, 2011

Healthy Weight Loss Power Foods

Trying to lose weight can be a test on your willpower, emotional well being and sanity. Ok, maybe that was a bit dramatic but it certainly seems as though it could be testing all three, with particular emphasis on sanity.

Basically it is purely science, calories in vs calories out. Exercise of course ups the calories out and makes the whole process more efficient. But there are certain foods that you can eat that will also aid in the process. You may be thinking 100 calories from a doughnut or from a mango is still 100 calories. That of course is true but there is a bit more to it. Processed carbohydrates like doughnuts, for example, cause your blood sugar to fluctuate wildly, first increasing dramatically and then plummeting, which cause cravings for the same types of foods. Leading many people to the ever dreaded dieters binge. It is a perpetual cycle of frustration. There are foods, like those listed below, that are high in fiber,nutrient dense and not processed. In the world of a person trying to shed unwanted pounds, dietary fiber is a great thing! It keeps you full and satisfied and your blood sugar stabilized. Incorporating these healthy foods into your diet can actually eliminate cravings, keep you full and therefore help with your overall weight loss plan. Remember to drink plenty of pure fresh water everyday, and eat organic whenever possible as part of a healthy lifestyle.

Beans or Legumes- High in fiber and protein beans are a dieters food powerhouse. The phytoestrogens contained in certain beans can block the activity of estrogen, which is known to promote breast cancer making them a good anti-cancer food as well. You can buy beans already cooked in cans and frozen so meal prep is quick and easy. You can also cook them dry, it is more time consuming but preferable to many people and by far more economical. Beans are a great protein food that should be an important part of any healthy diet...weight loss or not.

Kale - A green vegetable for the Gods and Goddesses! I love kale. It is truly one of the healthiest vegetables you can eat! It is loaded with cancer fighting properties, high in fiber, packed with nutrients, and low in calories. The isothiocyanates (ITCs) made from the glucosinolates in kale can help regulate detox at a genetic level, the reason kale is now recognized as providing comprehensive support for the body's detoxification system, making it ideal for the liver and any weight loss plan. Some people think that kale can be a tad bitter but it is easy to sneak into soups or smoothies so that even picky eaters can benefit from it.

Blueberries - Blueberries are a Maine favorite. Not only are they delicious but they are loaded with fiber, antioxidants, vitamins and low in calories! Blueberries as well as other berries are a delicious must in your weight loss plan! Throw them in smoothies, yogurt, breakfast cereals, salads or eat plain.

Apples - Another Maine favorite, the phytonutrients in apples can help you regulate your blood sugar and the fiber content can keep you full and satisfied. Making them great for weight loss! They are most beneficial in there natural whole form, meaning skin and all. Eating apple sauce or juice will not give the satiety of eating a whole apple.

Green Tea - Not only is green tea a delicious beverage on its own merit, loaded with anti-oxidants, it is a wonderful beverage for weight loss. Studies indicate that the components in green tea, stimulate metabolism as well as oxidation of fat. Green tea has also been shown to reduce appetite. A definite plus in the weight loss department. Green tea does contains caffeine although it seems to be less stimulating than coffee.

Pumpkins and Winter Squashes - Pumpkins and winter squashes are not only high in fiber but loaded with beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. It is extremely versatile, you can use it, pureed, straight from the can, frozen or fresh. I use pumpkin a lot. Go through my recipes for ideas. Keep in mind anytime sweet potatoes are used you can generally replace them with pumpkin. Pumpkin seeds have many health benefits as well. They are a good source of protein, zinc, magnesium, manganese, phosphorus, and phytosterols, and are even said to lower cholesterol. Don't wait for Halloween to enjoy these delicious vegetables.

Whole Grains - Eating a diet rich in whole grains has been linked with lower cholesterol levels, lower risks of heart disease, diabetes, cancer, and also healthy body weights. Whole grains are nutrient and fiber dense. They are also high in phytochemicals and minerals making them far superior to stripped down refined grains. Because of the fiber content they help maintain a feeling of fullness for a longer period of time therefore you eat less and feel more satisfied then with refined grains.

Nuts - Nuts contain the essential fatty acids linoleic and linolenic acids. They are also, in general, good sources of vitamins E and B2 (riboflavin, an antioxidant), and are loaded with protein. Up to 15% of the healthy oils that naturally occur in nuts are lost during the roasting process making them most healthy in their raw form. They are high in fat so a little goes a long way. A small handful can make a healthy and satisfying snack or tasty addition to a stir-fry or noodles.

Flax seeds - Flax seeds are a great vegan source of the healthy omega-3 fats which usually come from fish. Studies have shown that people with a diet rich in omega-3's have a reduced rate of bone loss and lower blood pressure. The little buggers are also very high in fiber making them a must for our list of weight loss power foods. Flax seeds themselves can be added to many foods such as salads and veggies. They can also be ground up and added to grains, cereals or smoothies. The ground flax seeds can also be mixed with water to use as vegan "eggs" in baking. They have a delicious nutty flavor.


Friday, February 4, 2011

How About Some Yummy Vegan Super Bowl Favorites!

Today I've decide to focus on the Super Bowl. So many people will be watching the game and that means eating lots of good and not so good foods. Here are some tried and true recipes that are perfect for game time for vegans and non-vegans a like. They are delicious and even the most hard core meat eaters will not miss a thing.

The first is Chili. This can be served with over polenta, noodles or rice with all the usual accompaniments. It is filling and super tasty!

Chili with Quinoa and Pumpkin




Next is a black bean nacho salad! Black beans, tomatoes, avocado and a zesty dressing...mmmm, I think I am drooling!

Anna's Black Bean Nacho Salad (an interpretation)




Next come Burgers! Yes, an easy black bean burger that actually stays together and taste great! You can even make these ahead of time and then just throw them in the oven, microwave or on the grill to heat up. A great time saver when you don't want to miss any of the pre-game commentary! ; )


"Hold Together" Black Bean Burgers




and what would burgers be without cole slaw? Well they still would be delicious but the cole slaw is just the icing on the cake! Speaking of cake, I think we need dessert. How about some giant, decadent Kahlua Chocolate chip cookies? The recipe is for 6 giant cookies so be sure to double or triple the recipe for more people or make them smaller but don't forget to adjust the cooking time.

Delicious Vegan Cole Slaw






Kahlua Chocolate Chip Cookies

Monday, October 18, 2010

What a day....

On my days off I set out with 100 good intentions and a million things to do...always. Then I get caught up and side tracked and my good intentions get forgotten and I only get to a very small fraction of the million things to do. I usually feel unsastisfied by the end of the day...like I have done very little and wasted valuble time doing things that weren't important. So I try to take to heart the words of the late, great John Lennon - Time you enjoy wasting, was not wasted. Read it, believe it, live it. Onward and upward, lol. What I did accomplish this weekend was cooking so I will share a bit here. Anna M had posted a picture of the most gorgeous black bean salad on her facebook page that cause me to instantaneously begin drooling. I wanted that salad. So when I got home from work on Saturday night I ran up to the store and bought what I believed to be the necessary ingredients. The resulting salad was nothing short of wonderful. I ate it for dinner on Saturday and then lunch and dinner on Sunday. I seriously love this salad.




Anna's Black Bean Salad (an interpretation)

2 cans black beans (rinsed) or about 4 cups
3 med tomatoes, chopped
1/2 med red onion, thinly sliced
1 red, orange or yellow pepper, chopped
1 1/2 cup fresh or frozen corn
1 avocado, chopped
handful of cilantro, chopped

Tortilla chips

Dressing

juice from one fresh lime (medium sized)
1 T olive oil
1 t agave
1 T rice wine vinegar
salt and pepper to taste


Place first seven ingredients in a bowl. In small bowl combine the dressing ingredients. Taste and adjust to personal preference. Pour dressing over salad and toss gently. Serve piled over a handful of tortilla chips and topped with a dollop of sour cream.


Sour Cream

1 lb tofu *
1 T olive oil
2 t rice wine vinegar
1 t apple cider vinegar
juice from 1/2 medium size lemon, about 1 1/2 T
1 t agave
salt to taste

Place all ingredients in food processor and process until completely smooth and creamy. Taste and add salt to your own preference, process briefly to incorporate salt or any other adjustments you may have made. This recipe taste better if allowed to set in the fridge for a while but can be used right away as well. If refrigerated, stir well before serving because it tends to separate.

* I use extra firm tofu. It holds up well without become too soft and watery.

Wednesday, April 21, 2010

Just a Sweet Potato Kind of a Day.


First thing this morning I decided to make a sweet potato cobbler for the girls at work. Generally when I create a new recipe my family is the first ones to try it, just in case it is a flop. But I decided to take it in to work and risk it. They loved it! Which made me happy of course but I wasn't completely satisfied with the end result. I thought it was a tad soupy, although it did thicken up after cooling I still think I would like it to be a bit thicker, so I will change up the recipe a bit and make it for the family before I post the recipe here.

Tonight when I got home form work I had a head ache and really didn't feel much like cooking so I decided to throw some things in the fridge together and make a casserole of sorts. I don't have a recipe per se but I will tell you what I did. It was so quick and easy that I am sure I will make it again.

I took about three cups of left over seasoned black beans and dumped them into a casserole, added about three cups of left over chick peas, about 1 cup salsa, 1 can of diced tomatoes and a season packet for vegetarian chili and mixed it all together. I then put a layer of frozen corn over that and then topped the whole thing with some mashed sweet potatoes, put it in a 375 oven for about 35 minutes and voila' , dinner is served. : )

I am sure unseasoned black beans would have been fine and instead of a season packet you could just add some chili powder, cumin, garlic powder, onion powder and what ever other spices you like in your chili.

Tuesday, April 13, 2010

Morning ramblings...

The Mutant Paisano Bread that I made over the holiday weekend.



No recipes in this post...just some idle ramblings.

Yesterday my middle son came home for lunch and proceeded to take a couple of bean burgers out of the freezer to put in the microwave. He came into the kitchen and announced that he really loves them and that they could be packaged and sold in the stores because they are so good! : ) It made me smile. I know they are delicious but his enthusiasm proclaiming their praises was especially good to hear.

Yesterday I was putting together a package for my VegWeb secret gift exchange and baking and sewing up a storm...I won't mentioned what I made just in case my giftee reads this. ; ) But I can't wait until I can post a picture of one of the items because it was adorable!

Today I am working on veganizing my old prevegan Sicilian Pound Cake Recipe for Dh's birthday on Friday. I think I have it. I will posts pictures and recipes if the reviews are great. Otherwise it is back to the drawing board, so to speak. He hasn't told me what he would like for his special dinner but I am thinking he will probably choose Lasagne coi Carciofi with my (mutant) Paisano Bread. If so I will post pictures and recipes afterward.

Sorry for the scatteredness of this post...I guess it is how my brain is working today. Going from one thought to the next. *yikes* I need to go and get something accomplished.

Friday, April 2, 2010

Chick Pea Salad (mock chicken or tuna)


This is one of my family's favorite everyday lunches. Either in a tortilla, on a homemade roll, or some whole grain bread, they love this salad. People may roll their eyes but once they taste it they are convinced...this is good stuff. This recipe makes a big bowl. I am usually feeding 3 or 4 grown men.

Chick Pea Salad aka mock tuna or chicken salad

4 cups cooked chick peas (garbanzo beans)
1/2 med onion, finely diced (the boys like it onion-y so I I use a whole med onion!)
2 sm or 1 lg stalk celery, finely diced
1/4 cup chopped pickle or pickle relish
1 T yellow mustard
1/2 T agave or rice syrup (I use nayonaise. If you use veganaise which is sweeter you may need less or no sweetener)
1/2 cup vegan mayo
1/4 cup raisins (optional)
1/4 cup sliced almonds (optional)
salt and pepper to taste

Place chick peas in a med to lg bowl. With a fork or potato masher mash the chick peas, leaving some whole. (or you can give them a quick whirl in the food processor but be sure it is very quick or you will have the makings for hummus!)

Add the remaining ingredients and stir well to combine.

Monday, March 29, 2010

"Hold Together" Black Bean Burgers


Wonderful "Hold Together" Black Bean Burgers. Served on a homemade roll with avocado, salsa and nayonaise...sheer bliss.

I hate when you attempt to make a veggie or bean burger and it will not stay together. These ones hold together perfectly and are so easy to make. They could quite possibly become your "go to" burger recipe.

Black Bean Burgers

preheat oven to 400f and spray a baking sheet with cooking spray.

1 can Amy's Refried Black Beans or 2 cups of your favorite homemade refried black beans (much more economical)
1/2 cup vegan panko bread crumbs
1/2 cup vital wheat gluten
1/2 cup shredded carrot
1/3 cup corn kernals

Put all ingredients in a bowl and smoosh together well. Form into patties. Should make between 6 and 8 depending on size. Place on prepared baking sheet and bake for about 30 minutes, flipping halfway though. These freeze really well.