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beans

Farmer's Market Foodie Lists Foodie Parties Lunch Recipes Main Dishes Vegetarian

My Legume Love Affair #106 Roundup

written by Ali

My Legume Love Affair #106 Roundup is going up much later than I had originally planned. I started my new job last week, and have been on the go ever since. I’m just now getting a chance to come back to the blog. So, I’m hopeful better late than never holds true here and can’t wait to share the great submissions for MLLA from April.

First up is a really yummy looking chili from Allotment 2 Kitchen. This Green Chili with Welsh Leeks and Edamame Beans combines some great flavors, including green chili, leeks, and edamame beans. I love that Shaheen also threw some chives from her garden into this. I moved my pot of chives from Vancouver, WA to our new home on the coast, so am looking for some good uses for them.

Herbs, Spices and Tradition shared this recipe for Chickpeas Flour Crepe. I love chickpeas and realized after reading this recipe that I really need to start using chickpea flour. Also, this is a great way to use up any chutney you might have stashed in the cupboard (or a great excuse to make chutney during canning season this year).

The VegHog shared this lovely recipe for Koshari. Koshari is an Egyptian dish made with beans, pasta, and tomato. This looks like such a yummy, comforting food – I’m definitely looking forward to making this one!

The Taste Space shared Slow Cooker Creamy Coconut Lentils. I love that Janet added Ancho chili powder to this recipe. It’s one of my favorite ingredients. These lentils look so creamy and luscious – what perfect comfort food for a rainy day.

My contribution to this month’s roundup was a white bean salad lettuce wrap. This was such a quick recipe to make – absolutely perfect for the hectic last few weeks.

Keep up on My Legume Love Affair on Lisa’s Kitchen. Siri at Cooking with Siri is hosting for May.

May 12, 2017 0 comment

Farmer's Market Lunch Recipes Quick and Easy Salad Vegetarian

Gluten Free White Bean Radish Lettuce Wraps

written by Ali

I’m so excited to be participating in #Recipe Makeover this week. As you know, I tend to be a mostly healthy blogger, but still rely quite a bit on carbs and dairy to get myself through the day. I was definitely challenged to think about past recipes and try to figure out how to make them just a little bit healthier. I’ll be posting three recipes this week – this one, and then a healthier baked treat on Wednesday and a healthier cocktail on Friday.

This first recipe is a gluten free white bean radish lettuce wraps. I’m a huge fan of sandwiches with bread (lots of bread). However, I know it’s probably in my best interest to cut back on the carb loading and focus on my proteins instead. This is so easy to accomplish with a lettuce wrap. Lettuce does just about everything that bread is capable of for a sandwich. It’s also pretty filling, especially since you can eat a lot of lettuce leaves in place of a couple of slices of bread.

My original concept was to do a riff off of my preserved lemon tuna salad using chickpeas. But wouldn’t you know it? We were out of chickpeas and I only discovered it minutes before I started doing food prep. I wasn’t going out to the store again, so decided to just use the last can of cannelloni beans I had on hand. As it turns out, I really love the white beans in these wraps. They taste practically meaty. Radishes, pickle, and a bit of mayonnaise (or soynaise or Greek yogurt) finish it out. It’s super easy to stack the salad and the lettuce leaves in a container for the perfect quick spring and early summer lunch.

Yum

Gluten Free White Bean Radish Lettuce Wraps

Ingredients

1 can drained and rinsed cannelloni beans
6 - 8 radishes, chopped into small pieces
1/3 cup finely chopped pickle (about 2 small pickles)
2 tablespoons mayonnaise, vegan-aise, or unflavored Greek yogurt
Ground black pepper to taste
1 head lettuce

Instructions

Combine all ingredients from cannelloni beans through mayonnaise. Chill for several hours. Serve on lettuce leaves. Serves 4. Enjoy!

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An InLinkz Link-up

April 25, 2017 0 comment

Lunch Recipes Quick and Easy Vegetarian

White Bean Avocado Wrap

written by Ali

Sometimes it’s good to have a quick lunch recipe on hand, like this white bean avocado wrap. Looking at my calendar, I already know it’s going to be a very busy week, with just two days when I’ll have time for lunch at my desk. As I was thinking about food prep this week, I also thought it might be a good time to do a little cupboard clean out. We have plenty of rice, several cans of Great Northern White Beans, and a couple of avocados that are just ripe. Toss in some cilantro and lime and throw it all in a tortilla and lunch comes together in a short period of time.

I love jasmine rice. It’s the perfect filler for my white bean avocado wrap. It’s so light and fluffy and pretty. You could definitely make these with brown rice as well, though I have to confess brown rice is not my favorite grain. It’s so…grainy.

White beans get gently mashed and get spread on the tortilla first. Avocado goes next and then rice covers it all. then it gets wrapped up and either wrapped in parchment paper or foil and goes into the fridge for the next day’s lunch.

The Great Northern White Beans add a great non-meaty, meaty texture to the white bean avocado wrap. Serve with a spinach salad and a few mandarin oranges and you’ll be set for the day.

Yum

White Bean Avocado Wrap

Ingredients

4 white or whole wheat tortillas
2 cans Great Northern White Beans or cannellini beans
2 avocados
2 cups cooked white rice
1 tablespoon chopped cilantro
juice from one lime
1 teaspoon salt

Instructions

Drain and rinse the beans. Gently mash with a fork, leaving some beans whole.
Spread 1/4 of the beans on each tortilla in the middle. Split open the avocados and scoop out the avocado, 1/2 of each avocado spread on each tortilla.
Add the chopped cilantro, the juice from the lime, and the salt to the rice and stir to incorporate. Heap 1/2 cup of the rice over the avocado and beans on each tortilla. Fold the top and bottom of the tortilla toward the middle, over the rice/avocado/bean mix. Fold each side in and roll so that you have a tight wrap.
Enjoy! Serves 4 and can be made in advance and stored in the fridge for a couple of days.

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This post is linked up to Tinned Tomatoes Meat Free Monday. Check it out!

It’s also linked up to Meatless Monday, co-hosted by Confessions of a Mother Runner and A Whisk and Two Wands.

February 20, 2017 3 comments