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Creamy Sage and Rosemary White Beans

March 19, 2018 By Tekesha 3 Comments

sage and rosemary white beans

As much as I love quick recipes, I also really enjoy what I call “a long cook”– wandering in and out of the kitchen all day to add bits and bobs to something simmering on the stove. These beans are super flavorful and comforting and, while the recipe takes some time to come together, if you have the time, you won’t be disappointed.

3.0 from 1 reviews
Creamy Sage and Rosemary White Beans
 
Print
Prep time
8 hours
Cook time
1 hour 10 mins
Total time
9 hours 10 mins
 
Creamy, comforting white beans simmered in a garlicky rosemary sauce.
Author: Tekesha @ EatMoreFoodProject
Serves: 8
Ingredients
  • 16 oz bag of Great Northern Beans
  • 4 tbsp salt
  • 5 sprigs of fresh thyme
  • 2 bay leaves
  • 1 tsp onion powder
  • ¼ cup olive oil
  • 1 tbsp minced garlic
  • 2 tbsp rubbed sage
  • 2 tbsp rosemary
  • salt and pepper
Instructions
  1. Soak the beans in 4 quarts of water and 4 tbsp salt for 8 hours. Drain.
  2. Place drained beans, 6 quarts of water, thyme, bay leaves, and onion powder in a large pot and bring to a boil.
  3. Simmer for 1 hour.
  4. In a skillet, add olive oil, garlic, sage and rosemary and cook until aromatic.
  5. Using a slotted spoon add beans to garlic mixture.
  6. Add salt and pepper and 1 cup of the beans' cooking liquid to the skillet.
  7. Simmer for 6-8 minutes.
  8. Serve with crusty bread and parmesan cheese.
3.5.3229

creamy sage and rosemary white beans nutrition

Gather together:

  • 16 oz bag of Great Northern Beans
  • 4 tbsp salt
  • 5 sprigs of fresh thyme
  • 2 bay leaves
  • 1 tsp onion powder
  • 1/4 cup olive oil
  • 1 tbsp minced garlic
  • 2 tbsp rubbed sage
  • 2 tbsp rosemary
  • salt and pepper

Let the beans soak in 4 quarts of water and 4 tbsp salt for 8 hours.

soaking white beans

Drain the beans and place them in a big pot with 6 quarts of water, fresh thyme, bay leaves and onion powder.

white beans and herbs

Bring to a boil and simmer for 1 hour.

In a skillet, add olive oil, garlic, sage and rosemary.

garlic and herb mixture 1

Cook on medium heat until you can smell the garlic and herbs (approximately 2 minutes).

garlic and herb mixture 2

Using a slotted spoon, place the cooked beans into the olive oil mixture along with a dash of salt and pepper. Also pour about 1 cup of the beans’ cooking liquid in the pot with the olive oil mixture. Discard the remaining cooking liquid.

white beans in garlic mixture

Simmer for 6-8 minutes.

garlicky white beans

Serve with crusty bread and a sprinkle of GoGo Veggie Cheese or shaved parmesan cheese.

sage and rosemary white beans

Filed Under: Vegetarian

Vegan Kaleslaw

March 5, 2018 By Tekesha Leave a Comment

Kaleslaw 04

My husband has recently started eating vegan and there isnt much overlap between what he eats and what I eat anymore. But this vegan kaleslaw is one dish that we both love. It’s super easy, tastes really healthy, and pairs well with so many things! It can easily be made non-Vegan by using regular mayonnaise and whole milk.

Vegan Kaleslaw
 
Print
Prep time
10 mins
Total time
10 mins
 
Refreshing vegan "kaleslaw" that combines curly kale, red cabbage, and shredded carrots in a light, tangy dressing.
Author: Tekesha @ EatMoreFoodProject
Serves: 4
Ingredients
  • 2 cups kale, chopped
  • 2 cups red cabbage, chopped
  • 1 carrot, shredded
  • 1 cup Vegan Mayonnaise (like Veganaise)
  • 2 tbsp white vinegar
  • ½ lemon, juiced
  • ¼ cup white sugar or Splenda
  • ¼ cup soy milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp pepper
Instructions
  1. Combine kale, cabbage, and carrot in a large bowl.
  2. In a separate bowl, stir together vegan mayonnaise, white vinegar, lemon juice, white sugar, soy milk, garlic powder, onion powder, salt and pepper.
  3. Pour dressing over the kale mixture.
  4. Stir well and enjoy!
3.5.3229

kaleslaw nutrition

In a large bowl, combine the chopped kale, chopped red cabbage and shredded carrot. Be sure to shred the carrot yourself instead of buying pre-shredded carrots. The dressing soaks into fresh carrots better.

kaleslaw raw ingredients

Combine the remaining ingedients in a small bowl. Don’t worry about smoothing out any lumps. The dressing will be somewhat thin. This gives the dish a refreshing taste and lets the bold flavors of the kale and cabbage really shine.

kaleslaw dressing

Pour the dressing over the kale mixture.

kaleslaw with dressing added

Stir and enjoy!

kaleslaw finished dish

This tastes sooo good and you can eat a ton of it and not feel weighed down. It goes well with other really strong flavors like grilled chicken, soy chorizo, and baked salmon. I wouldn’t eat this with something really mild like grilled tilapia or you won’t be able to taste it over the kale.

Because the kale and cabbage are so hardy, you dont have to worry about this wilting much in the fridge. Not that it will last that long in there anyway!

Filed Under: Vegetarian

Vegan Broccoli Curry Noodles

February 23, 2015 By Tekesha Leave a Comment

vegan broccoli curry noodles

I have a couple of vegan friends and I was thinking to myself the other day that there’s a really lack of low-carb vegan options. I came up with this mash up of Japanese Soul Cooking’s Curry Udon and Post Punk Kitchen’s Broccoli Curry Udon. I managed to keep it low carb by using shirataki noodles. This is what they look like:

vegan broccoli curry noodles

If you haven’t had them before, use something else like gluten-free noodles, spaghetti squash, or strips of sautéed cabbage. People have some really strong feelings about these noodles, and I agree that they can taste a bit like trying to chew rubber bands. They aren’t something I eat regularly, but I don’t hate them. (Talk about damning with faint praise.) Anyhow, if you know the particular beast that is these noodles and you don’t mind them, follow the directions in their entirety. Okay, let’s go!

Vegan Broccoli Curry Noodles
 
Print
Prep time
5 mins
Cook time
22 mins
Total time
27 mins
 
Chewy noodles in a rich Japanese curry sauce with tender broccoli spears and thick slices of red onion.
Author: Tekesha @ EatMoreFoodProject
Serves: 4
Ingredients
  • 1 tbsp Amarillo Yellow Coloring
  • 1 cup of water, divided
  • 2 8-oz packages shirataki fettuccine noodles
  • 1 tbsp sesame oil
  • 3 tbsp olive oil
  • ½ red onion, sliced
  • 10oz frozen broccoli spears
  • 1 tsp red pepper flakes
  • 2 tbsp curry powder
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 14.5oz vegetable broth
  • 1 tbsp cornstarch
  • Furikake (optional)
Instructions
  1. Add Amarillo Yellow Coloring to ½ cup of hot water and stir to dissolve.
  2. Drain shirataki noodles and toss in the colored water until each noodle is a vibrant orange. This step is optional, but it makes the dish look a lot more appealing.
  3. Add sesame oil, olive oil, red onion, broccoli spears, red pepper flakes, curry powder, ground cinnamon, ground ginger to skillet.
  4. Cook on medium high heat for 2 minutes, stirring to make sure everything is coated with the oil and spices.
  5. Combine vegetable broth, ½ cup water, and cornstarch and add to skillet.
  6. Bring to a boil, cover and cook on medium heat for 15 minutes, until broccoli is tender.
  7. Drain the noodles and add them to the skillet.
  8. Cook on medium high heat for approximately 5 minutes, stirring to make sure each noodle is coated in the curry sauce.
  9. If you’d like, sprinkle on a bit of furikake.
  10. Enjoy!
Nutrition Information
Calories: 193 Fat: 16 Saturated fat: 2 Carbohydrates: 13 Sugar: 2 Sodium: 365 Fiber: 5 Protein: 5
3.2.2885

 

You’ll need:

  • 1 tbsp Amarillo Yellow Coloring
  • 1 cup of water, divided
  • 2 8-oz packages shirataki fettuccine noodles
  • 1 tbsp sesame oil
  • 3 tbsp olive oil
  • ½ red onion, sliced
  • 10oz frozen broccoli spears
  • 1 tsp red pepper flakes
  • 2 tbsp curry powder
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 14.5oz vegetable broth
  • 1 tbsp cornstarch
  • Furikake (optional)

 

Add Amarillo Yellow Coloring (pictured below) to ½ cup of hot water and stir to dissolve.

vegan broccoli curry noodles

Drain shirataki noodles and toss in the colored water until each noodle is a vibrant orange. This step is optional, but it makes the dish look a lot more appealing.

vegan broccoli curry noodles

Add sesame oil, olive oil, red onion, broccoli spears, red pepper flakes, curry powder, ground cinnamon, ground ginger to skillet.

vegan broccoli curry noodles

Cook on medium high heat for 2 minutes, stirring to make sure everything is coated with the oil and spices.

vegan broccoli curry noodles

Combine vegetable broth, ½ cup water, and cornstarch and add to skillet.

vegan broccoli curry noodles

Bring to a boil, cover and cook on medium heat for 15 minutes, until broccoli is tender.

vegan broccoli curry noodles

Drain the noodles and add them to the skillet.

vegan broccoli curry noodles

Cook on medium high heat for approximately 5 minutes, stirring to make sure each noodle is coated in the curry sauce.

vegan broccoli curry noodles

If you’d like, sprinkle on a bit of furikake (a mixture of sesame seeds, salt, sugar and seaweed).

vegan broccoli curry noodles

Enjoy!

vegan broccoli curry noodles

Filed Under: Vegetarian

Spinach Ricotta Pimento Pie

October 20, 2014 By Tekesha 7 Comments

Spinach Ricotta Pimento Pie

The whole of my mid-twenties was an emotional roller coaster. I met a really nice lady on a message board who was so calm and wise and full of advice. So much so that I still have everything she ever wrote to me! We lost touch, but I was looking through those notes the other day for some guidance and inspiration and I found this recipe. I’ve removed the whole wheat pie crust and added some onions, but otherwise the recipe is hers. A warm and comforting dish from a warm and comforting woman. According to my husband, this is the best thing I’ve ever made. 🙂

Get together:
• 1 lb bag of frozen spinach
• 4 tbsp butter
• 1 tsp ground nutmeg
• 1/2 onion, chopped
• 4 oz. jar of diced red pimentos, drained
• 15 oz container of ricotta cheese
• 2 eggs
• 1/4 cup cornstarch
• 2 cups shredded mozzarella, divided
• 1 cup shredded monterey jack cheese
• 1 tbsp honey dijon mustard
• Salt and pepper

Preheat your oven to 350 degrees and grease a pie plate.

In a large skillet, add frozen spinach, onion, butter, nutmeg, and salt and pepper.

Spinach Ricotta Pimento Pie

Cover and sauté on medium high heat for approximately 10 minutes, stirring frequently. The spinach should be warmed through and the onion should be opaque.

In a large bowl, add spinach mixture, ricotta cheese, eggs, cornstarch, pimentos, 1 cup of shredded mozzarella cheese, monterey jack cheese, and mustard.

Spinach Ricotta Pimento Pie

Stir well to combine and pour into a pie plate.

Spinach Ricotta Pimento Pie

Bake for 20 minutes and then top with the remaining cup of mozzarella cheese.

Spinach Ricotta Pimento Pie

Bake for another 20 minutes, until the top is golden brown.

Spinach Ricotta Pimento Pie

Let rest for at least 20 minutes before slicing.

Spinach Ricotta Pimento Pie

I like to serve it for brunch at room temperature with a tasteful sprinkle of fresh pepper and a few cherry tomatoes on the side (and a gallon of champagne… lay off me… champagne is the new black).

Spinach Ricotta Pimento Pie

Spinach Ricotta Pimento Pie
 
Print
Prep time
5 mins
Cook time
50 mins
Total time
55 mins
 
Ricotta pie filled with buttery sautéed spinach, onions, pimento and cheeses.
Author: Tekesha @ EatMoreFoodProject
Serves: 6
Ingredients
  • 1 lb bag of frozen spinach
  • 4 tbsp butter
  • 1 tsp ground nutmeg
  • ½ onion, chopped
  • 4 oz. jar of diced red pimentos, drained
  • 15 oz container of ricotta cheese
  • 2 eggs
  • ¼ cup cornstarch
  • 2 cups shredded mozzarella, divided
  • 1 cup shredded monterey jack cheese
  • 1 tbsp honey dijon mustard
  • Salt and pepper
Instructions
  1. Preheat your oven to 350 degrees and grease a pie plate.
  2. In a large skillet, add frozen spinach, onion, butter, and salt and pepper.
  3. Cover and sauté on medium high heat for approximately 10 minutes, stirring frequently. The spinach should be warmed through and the onion should be opaque.
  4. In a large bowl, add spinach mixture, ricotta cheese, eggs, cornstarch, pimentos, 1 cup of shredded mozzarella cheese, monterey jack cheese, and mustard.
  5. Stir well to combine and pour into a pie plate.
  6. Bake for 20 minutes and then top with the remaining cup of mozzarella cheese.
  7. Bake for another 20 minutes, until the top is golden brown.
  8. Let rest for at least 20 minutes before slicing.
Nutrition Information
Calories: 449 Fat: 32 Saturated fat: 19 Trans fat: 0 Carbohydrates: 15 Sugar: 2 Sodium: 589 Fiber: 3 Protein: 29 Cholesterol: 148
3.2.2885

 

Filed Under: Vegetarian

Cheesy Sweet Potato Pesto Lasagna Rolls

July 4, 2014 By Tekesha 8 Comments

Cheesy Sweet Potato Pesto Lasagna Rolls

My brother-in-law is a vegetarian, so I am always on the lookout for cool vegetarian dishes that I can make when I see him and his family. He is very easy going about it and has no trouble finding things to suit his needs, but I can get a little obsessed about making sure he has enough options. I plan — actually “worry” is more accurate — to an absolutely absurd degree. As a result, even though I am not a vegetarian, I have a list of vegetarian friendly restaurants for every city I’ve been in with my brother-in-law. It’s ludicrous! 🙂 Seriously, if you want to know the vegetarian offerings in Charleston, South Carolina; Pensacola Beach, Florida; or Atlanta, Georgia, I’ve got you covered.

Cheesy Sweet Potato Pesto Lasagna Rolls

As soon as I saw this recipe from Joanne of Eats Well With Others for Sweet Potato Spinach Pesto Lasagna Rolls, I had to make it. I love that it’s vegetarian, but not the standard grilled vegetables or tofu concoction. And I like that even though it uses sweet potatoes, it is savory rather than sweet! I’ve adapted it slightly from her original to scale down the amount and suit my tastes.

  • 8 lasagna noodles
  • 2 sweet potatoes
  • 1 cup ricotta cheese
  • 5 tbsp pesto
  • 1/2 cup shredded asiago cheese
  • 2 cups of tomato basil sauce, divided (I use Newman’s Own)
  • 1 cup of shredded mozzarella cheese
  • Salt and pepper

Preheat your oven to 350.

Add 1 cup of tomato basil sauce to the bottom of a baking dish. (I’m using an 8-inch round pan.)

Cheesy Sweet Potato Pesto Lasagna Rolls

Pierce 2 sweet potatoes all over with a fork…

Cheesy Sweet Potato Pesto Lasagna Rolls

wrap them in damp paper towels and microwave until cooked through, approximately 10 minutes.

Cheesy Sweet Potato Pesto Lasagna Rolls

Let potatoes cool.

In a large bowl, add sweet potato flesh, ricotta cheese, pesto, and asiago cheese.

Cheesy Sweet Potato Pesto Lasagna Rolls

Mix very well with a fork…

Cheesy Sweet Potato Pesto Lasagna Rolls

or in the food processor.

Cheesy Sweet Potato Pesto Lasagna Rolls

Season sweet potato mixture to taste with salt and pepper.

Boil 8 lasagna noodles in salted water until al dente, approximately 10 minutes.

Drain the noodles and lay them out on a baking sheet.

Cheesy Sweet Potato Pesto Lasagna Rolls

Spread some of the mixture (about 2 tablespoons) onto each cooked lasagna noodle…

Cheesy Sweet Potato Pesto Lasagna Rolls

and loosely roll it up.

Cheesy Sweet Potato Pesto Lasagna Rolls

Cheesy Sweet Potato Pesto Lasagna Rolls

Place the rolls seam-side down in the baking dish.

Cheesy Sweet Potato Pesto Lasagna Rolls

Cheesy Sweet Potato Pesto Lasagna Rolls

Cover with the remaining 1 cup of sauce…

Cheesy Sweet Potato Pesto Lasagna Rolls

and the mozzarella cheese.

Cheesy Sweet Potato Pesto Lasagna Rolls

Cover with foil and bake for 30 minutes.

Cheesy Sweet Potato Pesto Lasagna Rolls

Remove foil and bake for another 15 minutes.

Cheesy Sweet Potato Pesto Lasagna Rolls

Serve.

Cheesy Sweet Potato Pesto Lasagna Rolls

Cheesy Sweet Potato Pesto Lasagna Rolls

Cheesy Sweet Potato Pesto Lasagna Rolls

5.0 from 1 reviews
Cheesy Sweet Potato Pesto Lasagna Rolls
 
Print
Prep time
10 mins
Cook time
45 mins
Total time
55 mins
 
Easy, vegetarian-friendly lasagna roll-ups filled with sweet potato, pesto and asiago cheese and baked in tomato basil sauce.
Author: Tekesha @ EatMoreFoodProject
Serves: 8
Ingredients
  • 8 lasagna noodles
  • 2 sweet potatoes
  • 1 cup ricotta cheese
  • 5 tbsp pesto
  • ½ cup shredded asiago cheese
  • 2 cups of tomato basil sauce, divided
  • 1 cup of shredded mozzarella cheese
  • Salt and pepper
Instructions
  1. Preheat oven to 350.
  2. Add 1 cup of tomato basil sauce to the bottom of a baking dish. (I'm using an 8-inch round pan.)
  3. Pierce 2 sweet potatoes all over with a fork, wrap them in damp paper towels and microwave until cooked through, approximately 10 minutes.
  4. Let potatoes cool.
  5. In a large bowl, add sweet potato flesh, ricotta cheese, pesto, and asiago cheese.
  6. Mix very well with a fork or in the food processor.
  7. Season sweet potato mixture to taste with salt and pepper.
  8. Boil 8 lasagna noodles in salted water until al dente, approximately 10 minutes.
  9. Drain the noodles and lay them out on a baking sheet.
  10. Spread some of the mixture (about 2 tablespoons) onto each cooked lasagna noodle and loosely roll it up.
  11. Place the rolls seam-side down in the baking dish.
  12. Cover with the remaining 1 cup of sauce and the mozzarella cheese.
  13. Cover with foil and bake for 30 minutes.
  14. Remove foil and bake for another 15 minutes.
  15. Serve.
Notes
I know that a serving size of 1 roll seems ridiculous, but these are surprisingly filling!
Nutrition Information
Calories: 334 Fat: 16 Carbohydrates: 34 Sugar: 7 Sodium: 663 Protein: 14
3.2.1303

 

Filed Under: Vegetarian

About Me

Hi, I'm Tekesha! I started this blog to chronicle my attempts to eat more "real" food -- the kind of items generally found in the perimeter of the supermarket. I take step-by-step photos of all the recipes on the blog, many of which are low in sugar.

Instagram// EatMoreFoodProject

Birthday dinner for my dad. Filet mignon with herb Birthday dinner for my dad. Filet mignon with herb butter, grilled lobster, lemon ricotta potatoes, and heirloom tomatoes with homemade bleu cheese dressing. Potato recipe came from @framedcooks. Dressing recipe came from @gwynethpaltrow. #celebration
That second COVID vaccine got me making a big pot That second COVID vaccine got me making a big pot of #jamaicanchickensoup!
Seafood boil for the fam bam 😁 Seafood boil for the fam bam 😁
Seafood boil to lift spirits 🙂 Seafood boil to lift spirits 🙂
Ham & Turkey Chef Salad with mushrooms, American c Ham & Turkey Chef Salad with mushrooms, American cheese, onions, pickles, tomatoes, cucumbers, green peppers, salt, pepper and thousand island dressing from @jonsmithsubs. #keto #salad
Asian flank steak, wasabi mashed cauliflower, and Asian flank steak, wasabi mashed cauliflower, and buttery green beans. #keto #mealprep

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