Tag Archives: vegan

Small Batch Stovetop Baked Beans

Small batch stovetop baked beans that take just 10 minutes to make! High in fibre and protein, this is a healthy and easy dinner for two.

healthy-stovetop-baked-beans-5

I’m starting to get that itch to buy a house. Figures I would want to buy a house now, when the housing market is absolutely redonkulous. Seriously, I was on a bike ride in my hometown Burlington (we want to move back there eventually), and an average-looking bungalow was going for a million dollars. A freaking million! We’re doomed.

Luckily we’re not planning on moving back to Burlington quite yet, so buying a house is on hold for now. But man, could we ever use the extra space. And by “we” I mostly mean “me”. My side of the closet? Stuffed full. My cookbook shelf? Overflowing. Our freezer? Jam packed.

Small batch stovetop baked beans that take just 10 minutes to make! High in fibre and protein, this is a healthy and easy dinner for two.

So when I was craving baked beans last month (whoops, it’s taken me a while to get around to posting this), I didn’t want to make my standard recipe because the leftovers wouldn’t even fit in our freezer right now. But I also didn’t want to turn on the oven for 3 hours to just make a small batch. Enter my idea to make small batch stovetop baked beans that is the perfect size to serve just two people. And better yet, you can make it in just 10 minutes!

So until we get a house with room for a deep freezer (and a Wolf gas range, two ovens, and while we’re at it, a walk-in closet too), I’ll be enjoying these easy small batch stovetop baked beans without having to worry about storing leftovers.

Small batch stovetop baked beans that take just 10 minutes to make! High in fibre and protein, this is a healthy and easy dinner for two.

Small Batch Stovetop Baked Beans
 
Prep time
Cook time
Total time
 
Small batch stovetop baked beans that take just 10 minutes to make! Serve on their own with a salad and crusty roll, or stuff into a sweet potato for an easy meal.
Author:
Yield: 2 servings
Ingredients
  • 4 tbsp tomato sauce
  • 1 tbsp blackstrap molasses
  • ¼ tsp Dijon mustard
  • ½ tsp Worcestershire sauce*
  • ½ tsp maple syrup
  • 15 oz can navy beans (no salt added), drained and rinsed
  • ⅛ tsp salt
Instructions
  1. In a small pot combine the tomato sauce, molasses, Dijon mustard, Worcestershire sauce, and maple syrup.
  2. When the mixture starts bubbling, add the drained beans and reduce the heat to low. Cook, stirring often for 5 minutes, or until thickened. Season with salt and add more to taste.
Notes
*Use vegan and/or gluten free Worcestershire sauce if needed

What are your favourite small batch recipes? What’s on your dream house wishlist? 

Small batch stovetop baked beans that take just 10 minutes to make! High in fibre and protein, this is a healthy and easy dinner for two.

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Homemade Hummus with Canned Chickpeas

The best homemade hummus with canned chickpeas! SO easy to make with just 6 ingredients and ready to devour in under 10 minutes!

The best homemade hummus with canned chickpeas! SO easy to make with just 6 ingredients and ready to devour in under 10 minutes!

This is my first post as a 27 year old! As John likes to point out, I’m officially in my late 20s (aka. old). And I never fail to remind him that he’s 2 years older than me and always will be.

This past week has been full of birthday celebrations including dinner at Wildcraft with my parents and John, a night out at Radius in Hamilton with friends where I had the Bailey’s martini of my dreams, an amazing birthday present, and lunch with my extended family on a beautiful sunny afternoon in my parents’ backyard.

The tradition for celebrations with my family is that the birthday honouree gets to choose the menu and their choice of birthday cake. I’ve been having crazy cravings for Mediterranean food lately so I spent the morning in the kitchen with my mom whipping up tabbouleh, Greek salad, souvlaki, falafels, and of course hummus.

Heck, you could just give me a bowl of hummus with fresh pita for dipping, and I’d be happy with just that! Especially now that I’ve finally come up with a homemade hummus recipe I love after years and years of tweaking. Now, let me preface this by saying that if you want the best homemade hummus of your life, you’ve got to use dried chickpeas. But I’ll be the first to admit that I’m lazy and straight up don’t have the time to babysit a boiling pot of chickpeas for 1.5 hours. So enter canned beans. With a few tips, they can be a totally acceptable substitute to dried!

The best homemade hummus with canned chickpeas! SO easy to make with just 6 ingredients and ready to devour in under 10 minutes!

Tips for the best homemade hummus with canned chickpeas

  1. Combine the garlic with lemon juice first because this helps to soften the sharp flavour of the garlic.
  2. Blend the tahini with the garlic and lemon juice before adding chickpeas. I swear this helps make the hummus so much smoother!
  3. Another tip for smoother hummus is to actually boil your canned chickpeas (rinse and drain them first) in water for 10-30 minutes. This helps to soften them so that they blend up way easier.
  4. For the creamiest, smoothest hummus of your life, remove the skins on the chickpeas. I know, I know – it’s crazy tedious so I often skip this step, but when I invest the time to do it, it’s always worth it.
  5. Don’t use olive oil to thin out your hummus – I find this weighs it down. Instead I add about 3-4 tbsp of olive oil per 2 cups of cooked chickpeas and good old water to thin it out.

The best homemade hummus with canned chickpeas! SO easy to make with just 6 ingredients and ready to devour in under 10 minutes!

Homemade Hummus with Canned Chickpeas
 
Prep time
Total time
 
Author:
Yield: 2 cups
Ingredients
  • ⅓ cup lemon juice (from about 2 lemons)
  • 2 small cloves garlic
  • ¼ cup tahini
  • 19-oz can (about 2 cups) chickpeas, rinsed and drained*
  • 4 tbsp extra virgin olive oil
  • ¼ cup water, or more to thin
  • ½ tsp kosher salt
Instructions
  1. Combine the lemon juice and garlic in the bowl of your food processor and let sit for a few minutes.
  2. Add the tahini and process until the mixture is smooth.
  3. Add the chickpeas and run the food processor as you drizzle in the olive oil. Scrape down the sides of the food processor and then run it while adding the water until it reaches your desired consistency.
  4. Season to taste with salt.
Notes
*I like to use chickpeas canned with salt. Feel free to use a salt free version to cut down on sodium

 

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Tempeh Quinoa Power Bowl

Disclaimer: I received free product from Henry’s Tempeh, however I received no compensation otherwise. All opinions are my own!  

This tempeh quinoa power bowl drizzled with a dreamy lemon tahini sauce is a healthy meal packed with vegan protein!

This tempeh quinoa power bowl drizzled with a dreamy lemon tahini sauce is a healthy meal packed with vegan protein!

Isn’t it funny how as you age, you realize how much you take after your parents?

I mean, the physical similarities were obvious from the start – thanks dad for “blessing” me with your sparse eyebrows and gappy teeth – but in the past few years I’ve started to notice all the other stuff. Like when I catch myself saying “go to another restaurant” (one of my dad’s favourite phrases) when John doesn’t like something I’ve cooked. Or how I suddenly relate to my mom’s compulsive need for the house to always look tidy.

And my latest realization? I’ve mastered my dad’s art of putting things off. And I’m not just talking about minor procrastination – that man can procrastinate on an epic proportion, much to my mom’s annoyance. One time back when I was a teen he demolished my parents’ ensuite bathroom with grand plans of renovating it… only to leave it as a pile of rubble for 9 years. Yes, 9!

This tempeh quinoa power bowl drizzled with a dreamy lemon tahini sauce is a healthy meal packed with vegan protein!

With that comparison for reference, I suppose my procrastination isn’t so bad – I’ve only had this tempeh quinoa power bowl recipe on my list of future blog posts for about 1.5 years. I finally kicked my butt into gear and prepared to shoot it last month because I couldn’t wait any longer to share one of my favourite meals with you! This power bowl is packed with healthy ingredients like quinoa, kale, and sweet potatoes with a protein boost from the tempeh and beans. A dreamy lemon tahini sauce brings it all together. This recipe has a lot going on, but don’t be intimidated – it’s easy to prepare and makes awesome leftovers. So trust me when I say that this is a recipe you don’t want to procrastinate on!

This tempeh quinoa power bowl drizzled with a dreamy lemon tahini sauce is a healthy meal packed with vegan protein!

Tempeh Quinoa Power Bowl
 
Prep time
Cook time
Total time
 
This tempeh quinoa power bowl drizzled with a dreamy lemon tahini sauce is a healthy meal packed with vegan protein!
Author:
Yield: 3 servings
Ingredients
  • 3 tbsp tamari
  • 1 clove garlic, minced
  • 1 tbsp sesame oil
  • 1 tbsp olive oil
  • 250 g tempeh, cut into strips
  • ¼ cup tahini
  • 3 tbsp fresh lemon juice
  • ¼ tsp salt
  • ¼ tsp garlic powder
  • 3-4 tbsp water
  • Large (9 oz) sweet potato, cubed
  • 4-5 cups raw kale
  • ½ lb cremini mushrooms, sliced
  • 1.5 cups quinoa, cooked
  • 1 cup black beans
Instructions
  1. Tempeh: In a glass baking dish combine the tamari, garlic, sesame oil, and olive oil. Whisk to combine, then place the tempeh strips in the dish to marinate. Let sit for at least 15 minutes, then flip pieces and marinate for another 15 minutes. The longer they marinate, the better! When ready to bake, preheat the oven to 375F. Remove strips onto a baking sheet lined with parchment paper and bake for about 10 to 15 minutes per side.
  2. Tahini sauce: Whisk together the tahini, lemon juice, salt, and garlic powder. Add water 1 tbsp at a time to thin out.
  3. Sweet potato: Preheat the oven to 375F and line a baking sheet with parchment paper. Toss the sweet potato cubes in olive oil, then bake for about 35 minutes, flipping the pieces halfway through.
  4. Kale: Heat up 1 tbsp olive oil in a large pan. Add the kale and sauté until it has cooked down and the edges become crispy. Add a generous pinch of salt to season.
  5. Mushrooms: Heat up 1.5 tbsp olive oil in a large pan. Add about ½ of the mushrooms and cook until browned. Add salt and pepper to season. Repeat with the other ½ of the mushrooms.
  6. Assemble the bowls: Amongst 3 bowls divide the quinoa, black beans, mushrooms, kale, sweet potatoes, and tempeh. Drizzle with the tahini sauce before serving. Leftovers can be refrigerated for up to 4 days.

What traits have you picked up from your parents?

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