Baked beans are super easy, hearty and filling. Perfect for lunch or dinner, these beans are great as the main event, but also wonderful as a side dish.
The added plus is that you can put them in your boxed lunch and simply microwave the beans to re-heat. Or you can put them in a baggie and freeze in single serving sizes. Then, toss into your lunch bag and they will be defrosted and ready for the microwave as soon as lunch-time rolls around. Continue reading “Vegan Root Beer Baked Beans”
I LOVE sweet potatoes. Enough so that I usually buy a big ole’ bag of them when I go to Costco. I especially love them roasted along with other root veggies, but sometimes I just have to grab a potato and go. So, the next best thing is to microwave it. I can do that in my own kitchen or wait until I get to work to cook the potato for lunch. I like to eat them plain or with a little butter and maple syrup. I also like to cube them and add them to my veggie mixes.
Here’s the FASTEST way that I know to cook a sweet potato. Rinse it off with clear water. Place it onto a microwave safe dish. Place a wet paper towel or dishcloth over the potato. Microwave on high for 8 to 10 minutes. Eat warm or let cool and cut into cubes for your other dishes.
A plus is that the potatoes freeze well, so I can cook the whole bag in one day, plate my week’s worth of lunches and freeze the rest.
This nutritious lunch is made with a medley of cooked sweet corn, squash, zucchini, black beans, diced tomatoes and cubed sweet potatoes. Add a little salsa to spice it up and you will be good to go.
Today, I micro-waved several sweet potatoes and was thinking wistfully, “Man! I would LOVE a sweet potato pie!” But all of those calories and sugar of a traditional pie would not love me back, that’s for sure. Then I figured that I should try to make a version of the filling that tastes good and is actually good for you. It turned out beautifully if I may say so myself.
Sweet Potato Pie Stand-in
- 1 large sweet potato
- 3 tablespoons sun butter (or raw cashew butter)
- about 1/3 cup maple syrup
- 1/2 tsp Stevia
- 1 tsp cinamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- garnish with nut/fruit mixture
- Microwave sweet potatoes for 8 -10 minutes until soft. Let cool, peel and cut into cubes.
- Put all ingredients except trail mix into the food processor and whirl until smooth and creamy.
- Put nut/fruit trail mix into a small bowl along with a little maple syrup. Microwave for about 20 seconds and top the sweet potato desert. The syrup makes the fruit look a little plump and glazed. It’s really pretty and makes a nice addition to the pie filling.
I recently bought a huge bag of Brussels sprouts and made soup with half of them. I LOVE Brussels sprouts when quartered and cooked in soup. Since the sprouts taste a little like cabbage to me, I wondered if I could use up the rest of the bag in a stir fry. I also had on hand a block of firm tofu and some edamame spaghetti noodles. I combined them all and it turned out delicious! Continue reading “Stir Fried Brussels Sprouts with Tofu and Edamame Noodles”
Making beans in the crock pot is a life changer! Well, maybe it’s not that dramatic of a change, but it’s a good one. I WAS making bean soup the traditional way- soaking them overnight and then cooking them in a stove top soup pot. But in cruising the net for variations on the fifteen bean soup packet, I found that you can cook beans in the crock pot. With no overnight soaking! Who knew? OK, probably all of you, but it was news to me (a late starter, fledgling cook). The link above is for turkey soup. I made the same but left off the meat. Delicious!
What I have pictured here is a thick, hearty soup made with the one hour soup beans from my local farmer’s market. The mix includes small white beans, black eyed peas, split peas and lentils. It’s one hour on the stove top, but seven in the crock pot.
Continue reading “How to make bean soup in the crock pot”