Vegetarian Pasta Fagioli

Pasta FagioliThis recipe was a lot of fun to make. It’s a wonderfully healthy and flavourful recipe. I love the colours and how everything mixes so well together. It’s not just tasty but so pretty to look at. This makes a nice, warm comfort food for those cold fall and winter days.

Pasta Fagioli is vegetarian, vegan and can be gluten free if needed.

Ingredients:

1 tablespoon olive oil
Half an onion, chopped
1 carrot, diced
1 celery stalk, chopped
2 cloves of garlic, minced
1 zucchini, sliced
1/2 teaspoon dried basil
780 gram can (28 oz) of whole tomatoes
570 gram jar (20 oz) of white beans
125 grams (4.5 oz) baby spinach
1 cup vegetable stock
2 tablespoons parsley, chopped
1/2 teaspoon salt
Pepper, to taste
200 grams (7 oz) short pasta (I used GF pasta)

Directions:

1) Heat a large pot over medium-high heat and add the oil, onion, carrot and celery. Fry for a couple of minutes, stirring occasionally, until the onion is soft and transparent.
2) Add the garlic and fry until soft, then add the zucchini and basil. Fry for another couple of minutes, stirring occasionally.
Add the tomatoes and their juice and use your spoon to break them into smaller pieces.
3) Add the beans and their liquid, spinach, vegetable stock, parsley, salt and pepper. Bring to a boil then reduce the heat to medium-low and simmer for about 15 minutes.
4) Meanwhile in a separate pot, cook the the pasta until al dente. Drain and add the pasta to the soup. Serve immediately.

Enjoy!

Adapted from: cilantroandcitronella.com

Baked Green Bean Fries

I was quite intrigued by this recipe. Green bean fries? I have to say they were honestly quite good, obviously or I would not be sharing it with you.
Give them a try and let me know what you think. Try the coating with some other vegetables.
Experiment and let me know what you came up with!

For the green beans:
1lb green beans, ends trimmed
3/4 cup finely crushed Ritz crackers (you can use any crackers you choose)
1/3 cup parmesan, grated
1 tsp garlic powder
1/4 tsp cayenne powder
2 eggs

For the sauce:
1/4 cup honey
1/4 cup dijon mustard
1/4 cup mayo
1 tsp apple cider vinegar

  1. Preheat the oven to 425F. Lightly grease a parchment-lined baking sheet and set aside.
  2. In your food processor combine the crackers, parmesan, garlic, and cayenne powder. In a separate bowl whisk eggs until combined.
  3. Dip each green bean in the egg mixture first, and coat well in the cracker mixture. Place them on the baking sheet and bake for about 10-12 minutes, until the beans are tender and the crust is golden.
  4. Combine all the sauce ingredients in a bowl, and serve with the crispy green bean fries.

Enjoy!

Adapted from: Tastemade

 

Mexican Bean Soup w/Chipotle Avocado Cream

Mexican bean soup with avocado guacamole

Prep Time: 10-15-minutes
Cooking Time: 10-15 minutes
Yield: 6-7 servings

Ingredients:
1 Tbsp Olive Oil or Coconut Oil
1 1/2 cups red onions, finely chopped
6 medium – large cloves garlic, minced
1 tsp sea salt
freshly ground black pepper to taste
1 1/4 tsp cumin seed
2 1/2 tsp dried oregano
1/4 tsp cinnamon
1 Tbsp jalapeno pepper, chopped (adjust to taste)
1 can (15 oz / 398 ml) diced tomatoes
1 can (15 oz / 398 ml) black beans, rinsed and drained
1 can (15 oz / 398 ml) pinto beans, rinsed and drained (or another can of black beans)
1 1/4 cup frozen corn kernals (optional)
1 vegetable bouillion cube (organic / low sodium)
2 cups water
1 teaspoon Pure Maple syrup (or agave)
1 1/2 Tbsp fresh squeezed lime juice!
Chopped fresh cilantro for serving!
lime wedges for serving! !

Directions:
1. In a large pot over medium heat, add the oil, onions, garlic, salt, pepper, cumin, oregano, cinnamon and jalapeno (if using). Cover and let cook for 6 – 8 minutes, stirring occasionally; reduce heat if onions are sticking.
2. Add remaining ingredients (except lime juice, cilantro and lime wedges) to your pot.
3. Stir through, and increase heat to high to bring to a boil. Reduce heat to medium-low, cover and let simmer for 10-15 minutes.
4. Stir in fresh lime juice, season to taste with additional salt and pepper if desired.
5. Serve individual portions with cilantro and lime wedges, and a dollop of Avocado Cream !
Notes:You can substitute 2 cups soup broth (vegetable or chicken) for the bouillon cube and 2 cups of water.