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

 

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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.

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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.

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

Bring to a boil and simmer for 1 hour.

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

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

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.

Simmer for 6-8 minutes.

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

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

 

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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

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.

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.

Pour the dressing over the kale mixture.

Stir and enjoy!

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!

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:

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

 

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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

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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.

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.

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

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

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

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

Drain the noodles and add them to the skillet.

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

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

Enjoy!

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.

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.

Stir well to combine and pour into a pie plate.

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

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

Let rest for at least 20 minutes before slicing.

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

 

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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

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.

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.)

Pierce 2 sweet potatoes all over with a fork…

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

Let potatoes cool.

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

Mix very well with a fork…

or in the food processor.

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.

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

and loosely roll it up.

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

Cover with the remaining 1 cup of sauce…

and the mozzarella cheese.

Cover with foil and bake for 30 minutes.

Remove foil and bake for another 15 minutes.

Serve.

5.0 from 1 reviews

Cheesy Sweet Potato Pesto Lasagna Rolls

 

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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

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