Mexican Quinoa Salad

Happy voting day, NY-ers! I was all ready to cast my ballot when I dropped Ada off for preschool . . . only to realize the polls don't open till noon. Oops. In the meantime, I'm working on a few freelance pieces and thought I'd pop on to share this really simple dinner recipe we've been eating quite frequently.

File this beauty under hectic weeknight meals. Seriously.

ONE POT MEXICAN QUINOA SALAD

Here's the original recipe, but we've modified it to suit our pantry contents.

What you'll need . . .

• 1 cup uncooked quinoa
• 1-1/2 cup water + 2 teaspoons Better than Bouillon (Veggie)*
• 1 can black or pinto beans, drained + rinsed
• 1 cup salsa of choice
• 1-1/2 cups frozen corn/onion/bell pepper mix**
• 1 teaspoon garlic powder
• Black pepper -- to taste

* Or 1-1/2 cups veggie broth
** Or just frozen corn -- but consider adding some bell pepper

Method . . .

1. Put all ingredients in a large pot. Bring to a boil and then drop heat to a simmer for 20 - 25 minutes.
2. Let sit another 5 minutes and then fluff before serving.
3. You can also chop up avocado and mix it in, add a squirt of lime juice, serve over a bed of arugula, and top with shredded cheese + sour cream.

I feel like this mix tastes even better the next day. We sometimes make a double batch and eat it all week for lunches. I've filled tortillas with it, too. And -- uh -- I even topped our Friday night pizza with some leftovers last week. Yum. You can also feel free to add jalapeno pepper or more spice. My heartburn these days doesn't permit me to do that. Sigh.

Enjoy!

Read more...

5-Minute Chocolate Pie + Friday Things

I am in love with pies you can process and pour into a pre-made graham cracker crust. It's like instant dessert, but it tastes like it took so much longer to prepare. So, to start your weekend, I thought I'd share the pie I made to celebrate Pi day earlier this week. You can whip this up in mere minutes before dinner or, well, just whenever.

It's sort of healthy, too:

5-MINUTE CHOCOLATE + BLACK BEAN PIE

What you'll need . . .

• 1 can black beans, drained and rinsed
• 1 can coconut cream, drain any liquid out
• 1/4 cup cocoa powder
• 3/4 cup chocolate chips
• 2 tablespoons maple syrup (or to taste)
• 1 pre-made graham cracker pie crust

Method . . .

1. Blend together the black beans, coconut cream, and cocoa powder in a food processor.
2. In a small saucepan over low heat, melt the chocolate chips, stirring continuously.
3. Add the chocolate to your mixture and blend until well incorporated.
4. Add the maple syrup, adjusting to your preferred sweetness.
5. Pour filling into your crust. Let set in the fridge for 1 or more hours.

For a different twist on the no-bake pie, check out this delicious Peanut Butter Pie that uses many of the same ingredients. And if you're curious, kids love this pie even with the black beans inside. At least Ada does, and she's pretty picky, so there's that!

// Friday Things Quickie

Reads:

• Watch elderly runners crush the 100 meter dash
• Baby tech is sold on fear, not practicality
• Honest Company under fire for not being so honest
• Your kitchen: Splurge on this, save on that
• Don't let these 6 home decor flaws ruin your house hunt
• How to stop ordering takeout and start saving money  

Things:

• This essential oil diffuser (review coming soon!) 
• These awesome + affordable sandals by Dr. Scholl's 
• These comfortable + seamless leggings for pregnancy on super sale
• This fun way to color eggs without chemicals
• This natural rubber duckie perfect for little Easter baskets

We're taking our family movie night out tonight and going to the theater to see Zootopia. Have you seen it yet? Ada's psyched!

HAPPY WEEKEND!

Read more...

Baked Veggie Spaghetti Squash

Here’s a quick-cooking vegan dinner worth making this week! My family cooking goal for this year is to lighten up on the dairy and breads. Full disclosure: We tend to not feel as full without these ingredients, so I’m thinking in terms of bulk and protein and all-the-veggies to fill our tummies. It’s a slow process, but it’s definitely something I feel strongly about.

But Pizza Thursday will remain on the calendar until the end of time. Sunday night? This guy provided more than enough sustenance as a main course. We served it with some kale chips on the side and some Greek yogurt for dipping!

BAKED VEGGIE SPAGHETTI SQUASH

What you’ll need . . . 

• 1 medium-large spaghetti squash
• 1/2 cup salsa (or pasta sauce) of choice
• 1 large bell pepper, chopped
• 1 can black beans, drained + rinsed
• (corn, olives, etc. add-ins)
• 2 tablespoons nutritional yeast
• 1 teaspoon smoked paprika
• salt + pepper
• Cheese -- optional

Method . . . 

1. Preheat oven to 375 degrees F. Slice squash in half and scoop out the seeds. Place cuts down on a baking sheet lined with parchment and bake for 45 minutes.
2. Remove squash from oven and let cool slightly before using a fork to scoop out the flesh (that resembles spaghetti, hence the name).
3. In a large stock pot, heat a couple tablespoons of olive oil over medium-high heat, then toss in the chopped pepper (and whatever add-ins you’re using) and cook for a few minutes. Add the salsa, nutritional yeast, paprika (and other spices, like cumin and chili powder), salt, and pepper. 
4. Seriously -- go crazy adding in whatever else you think would work in this dish. It’s totally adaptable in that way.
5. Stir well, then toss in the squash “spaghetti” and continue mixing until fully incorporated.
6. Stuff squash shells and serve immediately. You can also top with a little shredded cheese and broil until browned and bubbly.

// Alternatively, you can place the stuffed squash in your refrigerator up to a day in advance and re-heat for later consumption. That’s what I did. We also topped ours with a heaping helping of hot sauce (after Ada had carved out her portion).

Enjoy! And don’t miss this morning’s post: My 2015 Goals.

Like what you just read? Browse more of our posts + recipes on Pinterest. Chat with us on Twitter or Facebook. And you can always email us with your questions and comments.

Read more...

Breakfast Beans // Chocolate Smoothie

You guys have so many questions about beans! I'm not really the queen of beans, but I do eat my fair share. As some of you pointed out in my post about soaking/cooking them, beans that have been frozen do tend to lose their original form. If you're making foods where texture doesn't matter much, it's all good. So, I thought I'd share the types of recipes I make with my beans after they've been frozen, starting with this delicious smoothie!

There's some CSA spinach in there, too:

I usually thaw my beans in the refrigerator since I'm using them for other things like quesadillas, soups, burgers, etc. -- which I'll get into in another post -- but I imagine you could also use the beans frozen if you have a talented enough blender. As I've mentioned before, we have a Ninja Blender. It does the trick without the huge price tag.

Behold!


CHOCOLATE + BLACK BEAN SMOOTHIE
Makes 24 ounces -- or two 12 ounce servings.

Blend together the following:

• 2/3 cup black beans
• 1-1/3 cup almond milk, unsweetened
• 1 teaspoon vanilla extract
• 1 tablespoon peanut butter
• 2 gigantic handfuls spinach
• 1 cup frozen banana coins*
• 2 tablespoons cocoa powder

* What the heck? Well, I just use the bananas that I freeze for Frozen Banana Bites and Banana Ice Cream and Banana Ice Cream Sandwiches, etc, etc, etc,, since they are convenient and blend well.


More chocolatey bean recipes:

• Black Bean + Carrot Brownies
• Red Velvet Black Bean Brownies
• Healthy Chocolate + PB Brownies
• Peanut Butter Blondies

More breakfast proteins:

• 12 Recipe-Lite, Protein-Packed Breakfasts
• 8 Vegetarian Proteins Perfect for Breakfast 
• Cheap Protein: Beans + Meals for the ENTIRE Week!

And don't miss our 90 healthiest recipes of 2013! Lots of delicious, wholesome foods for breakfast, lunch, dinner, and beyond. Includes both vegan and vegetarian recipes to please the entire family -- even toddlers!




Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Cheap Protein: Eat Beans! Meals For The Whole Week

I gave you guys 12 quick, recipe-lute breakfasts this week that are not only high in protein (15 grams or more), but also relatively inexpensive to make. Now I'm tackling the other meals, at least a little at a time. I'd like to focus on different ingredients, like beans, that are not only cheap, but also lend themselves to a variety of recipes from soups to burgers, and more.

A singe cup of beans, as I covered in my more comprehensive Food for Runners post, provides nearly 15 grams of fiber and 15 grams of protein. This outstanding protein-fiber combination that isn't found easily anywhere else in the vegetarian/vegan diet.

Here's how to eat beans (dinner + dessert!) all week without getting bored:

// MONDAY

Try simmering up a delicious, basic Pumpkin Chili recipe. Or if pumpkin isn't your scene, you can easily substitute in more vegetable brother or some other nutritious puree to your liking. This recipe makes a good amount, so you can easily repurpose leftovers for lunch.

Serve with some Olive Oil Skillet Cornbread for a perfect pairing.

// TUESDAY 

Get some spice with a hearty Smoked Chipotle Bean Burger. Unlike yesterday's Lentil + Quinoa Burgers, these guys are baked, not fried. And they include a nice dose of healthy quinoa, along with lots of flavorings to keep even the most discerning palate excited.

If you don't need all 12 burgers for a single dinner, consider freezing them (here's how-to!) for future use -- or eating again later in the week.

// WEDNESDAY

I don't remember much about normal meatloaf, but this tasty Bean "Meat"Loaf is surely the definition of vegan comfort food. The addition of walnuts to the mix adds even more protein. And the seasonings are really just suggestions -- you can use whatever you like or have on hand.

You could even use leftovers to make faux meatloaf sandwiches!

// THURSDAY

Another soup on the menu, but this one has a trick up its sleeve. This Black Bean Bisque is delightful on its own. But that's just part I. For part II: You can incorporate the leftovers (we had around 2-1/2 cups) into a warm Quinoa Salad for lunch the next day.

The addition of kale makes the second time around even more packed with superfood goodness.

// FRIDAY

This one always sounds a little strange, but I assure you -- it's a winner. Friday is time for celebration of a week gone by and time together as a family. We like this Black Bean + Tequila Crust Pizza that's teeming with vegetables and -- my favorite -- avocados.

The beans are hidden in the crust, but you can always add more on top as well.

// SATURDAY

Sometimes by Saturday I realize I haven't eaten enough greens for the week. That's where these Black Bean + Spinach Burgers come in. They pack 2 heaping handfuls of spinach into them -- along with rolled oats for bulk.

Plus, they're green. Who doesn't love the novelty in that?

// SUNDAY

This is my cooking day, and I always make something in our slow cooker. Today, mix up something to your own tastes using these 10 Tips for Slow Cooker Soup Perfection. Beans are usually the main event in my soups and stews, and for good reason.

If you need something on the side, try Stephen's Garbanzo Garlic Knots -- they're something else.

// BONUS: DESSERTS

And if you have extra time on the weekend, consider baking up Red Velvet Black Bean Brownies or trying out this Black Bean + Avocado Pudding recipe. Oh, and this Chocolate Chip Banana Bread recipe get protein from garbanzos.

Yeah. Beans work well in desserts, too ;)

// DON'T FORGET

Today is the LAST DAY to enter to win a Nokia Lumina tablet + Belkin Cook Stand/Stylus for your kitchen. Don't miss this #giveaway. It's our biggest yet!

Looking for more shortcuts to healthful, satisfying meals?

Check out our tips for Automatic Healthy Eating!

• Stock up on frozen veggies 
• Buy greens and actually USE them 
• Create simple, go-to meals
• Learn to love alternatives
• Prep, Make, and Store
• Add In: Convenience to your advantage
• Eliminate Food Waste
• 20 Ideas for Make-Ahead Meals
• 15 Recipe-Lite Vegetarian Meals to the Rescue

And don't miss our 90 healthiest recipes of 2013! Lots of delicious, wholesome foods for breakfast, lunch, dinner, and beyond. Includes both vegan and vegetarian recipes to please the entire family -- even toddlers!





Follow my blog with Bloglovin

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

8 Vegetarian Proteins Perfect for Breakfast

As a long-time vegetarian, I must admit I struggle with adding enough protein to my diet. Over the last several months, I've been making strides toward getting my act together. When I eat more protein, I undeniably feel fuller for longer and have a distinct sense of mental clarity that usually gets lost in all my shameless carb-consumption.

Good or bad or, perhaps, lazy,  what I make for breakfast sets the tone for how my day of eating might go. So, I've been focusing on protein-rich foods -- or, rather, I had planned to. But how much should we really start the day with? Apparently I wasn't getting nearly enough!

Exerts seem to agree that runners need "1.0 to 1.6 grams per kilogram a day (or .45 to .72 grams per pound)" each day. So, for me, a 130 pound woman, this means roughly 75 grams daily if I want to hit that goal dead center. Divided by three meals (and maybe a snack or two), I should be shooting for around 20-25 grams at breakfast.

That sounds like a lot.

Solid protein sources that go well with breakfast recipes:

// 1. An EGG contains roughly 6 grams of protein, so if you eat two of them for breakfast, you're already getting in a good chunk of your daily goal!

// 2. 6 ounces of nonfat GREEK YOGURT is just 100 calories, but boasts 18 grams of protein in a neat little container. I avoid flavored varieties, though, which contain an alarming amount of sugar and cost more than a big tub of plain!

// 3. A serving of packaged TOFU comes in at 8 grams of protein, though I often eat a double serving -- 16 grams, yahoo!

// 4. 2 tablespoons of NUT BUTTER contains as much as 8 grams of protein. But be sure to choose varieties with low sugar, no hydrogenated oils or consider making your own.

// 5. A cup of low-fat COTTAGE CHEESE packs an impressive 28 grams of protein, and it's quickly becoming my new favorite snack.

// 6. A half cup of BLACK BEANS will give you 8 grams of protein. Kidney beans, 9 grams. Garbanzos, 7 grams. White beans, 8 grams.

// 7. A cup of SOY MILK provides 8 grams of protein. Skim milk also comes in at 8 grams.

// 8. Each cup of QUINOA has 8 grams of protein. A great substitution for rolled oats, which have an impressive 5 grams per 1/2 dry cup, on more savory days.

+     +     +      +      +     +     +

Having a handy guide for which foods to choose is only half the battle. Stay tuned! In my next post on this topic, I'll be offering up 15 recipe-lite breakfasts incorporating these foods (and others) to total my protein requirement.

Do you care much about protein for breakfast? What foods do you like?

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Food for Runners: B-E-A-N-S

It's been a while since we visited our Food for Runners series. Today I'm focusing on beans since, well, we eat so many of them. For vegetarians and vegans specifically, beans are a fantastic source of protein and can be whipped into hummus, stirred into soups, mashed into burgers, and even mixed into desserts.

I'll admit that I still mostly use canned beans. I've been meaning to soak my own beans for a long while -- so if you're looking for instructions on re-hydrating beans, here's a fantastic tutorial on The Kitchn.

Psst: If you're catching up, we've covered tomatoes, almonds, pumpkin, cucumbers, bananas, eggs, garlic, quinoa, berries, peppers, kale, and mushrooms -- and included our favorite recipes from across the web.

"From a single, one-cup serving of black beans you get nearly 15 grams of fiber and 15 grams of protein. You won't find this outstanding protein-fiber combination in fruit, vegetables, grains, meats, dairy products, nuts and seeds, or seafood." (Source)

"When paired with whole grains, garbanzo beans provide a source of protein comparable to that of meat or dairy products, without the worry of saturated fat or cholesterol. One cup of garbanzo beans supplies roughly 27 percent of daily protein requirements." (Source)

And if you're like me, you have your budget in mind. Great news! "Beans and lentils are the cheapest source of protein out there." (Source)


Here are some of our favorite recipes for breakfast, lunch, and dinner:

Black Bean Breakfast Burrito via Gimme Some Oven
Apple + Pumpkin Baked Beans via Kitchen Vignettes
Bean Bowl w/ a Poached Egg via The Stone Soup
Fall Harvest Chowder via A Family Feast
Our New + Improved Pumpkin Chili
Quinoa + Bean Party Dip via Citron Limette
Crock Pot Vegetarian Refried Beans via Kitchen Treaty
Our Canelli Bean + Beet Burgers
Honey Balsamic Bean Salad via My Whole Food Life
Kale + Mushroom + White Bean Stew via Love & Lemons
Our Smoked Chipotle Bean Burgers
Cauliflower + Garbanzo Bean Curry via Indiaphile
Chocolate Black Bean Cookies via A Couple Cooks
Our Black Bean + Avocado Chocolate Pudding
Garbanzo Bean Brownies via Fit Foodie Finds


Ada eats beans every single day, actually. They're super simple to just gobble up plain. Like I mentioned above, we add them to almost all our soups + stews. We toss black beans in homemade quesadillas. I even added garbanzo beans to chocolate chip cookies once after reading to do so in a cookbook.

What's your favorite way to use beans?

Don't forget to read up on these other healthy ingredients:

Food for Runners: M-U-S-H-R-O-O-M-S
Food for Runners: T-O-M-A-T-O-E-S
Food for Runners: A-L-M-O-N-D-S
Food for Runners: P-U-M-P-K-I-N
Food for Runners: C-U-C-U-M-B-E-R-S
Food for Runners: E-G-G-S
Food for Runners: B-E-R-R-I-E-S
Food for Runners: B-A-N-A-N-A-S
Food for Runners: G-A-R-L-I-C
Food for Runners: Q-U-I-N-O-A
Food for Runners: K-A-L-E
Food for Runners: P-E-P-P-E-R-S

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Baked Veggie Pockets

Making this vegan spanakopita recipe transformed how I view my own at-home cooking. Kicked my butt, in a way. I have much longer post about that whole situation in the queue for tomorrow. It's a continuation on my why food blogging is weird series.

First, the deliciousness!

I'm not going to pretend it turned out like traditional spanakopita. Foremost, my spotlight veggie was kale, baby kale, specifically, and not spinach. Halfway through the recipe, I decided I had changed so much, it had transformed into something else entirely.

The turning point? I tried making phyllo dough and failed pretty miserably.

It doesn't look half bad, though.


BAKED VEGGIE POCKETS 
an attempt at creating a healthier grab-and-go lunch
based off this fantastic + legit vegan spanakopita recipe

What you'll need . . . 

•  1-1/2 cup flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons olive oil
• 1/3 cup water
• 1/4 cup olive oil (for brushing)
• A large tub of baby kale or spinach*
• 1 can of black or white beans, drained + rinsed 
• 1 small onion, chopped
• 1/4 cup almond meal
• squeeze lemon juice
• 1 tablespoon nutritional yeast
• seasonings, for which I used 
• smoked paprika
• thyme
• salt + pepper

* I don't remember exactly the measurement, but it's one of those large plastic tubs of greens. It cooked down to about 3/4 cup of kale when all was said and done. Feel free to sub in other greens as well.

Method . . .

1. Follow the instructions in the original recipe for how to mix together the dough. Then refrigerate it for about 2 hours and made the veggie mixture.
2. Boil 1 cup of water with baby kale and let cook -- covered -- until it wilts. Then let that cook until cool enough handle to squeeze out the excess moisture, chop up a bit, and place in a large bowl.
3. Saute an onion in some olive oil and then add to the bowl as well as the beans, nutritional yeast, almond meal, and other seasonings. Give mixture a good tossing to ensure it is all coated.
4. Preheat your oven to 350 degrees F + roll out the dough, again, just like in the instructions. 
5. Then I deviated to turn these into pockets versus a pie. Lay two pieces of the dough atop one another, brushing a layer of olive oil in between, and then cut into diamonds or rectangles, however you choose to look at it. (Around 5 inches long by 3-4 inches wide.) 
6. Fill half of each with a heaping tablespoon of the veggie mixture, fold over and use the tines of a fork to press and seal. 
7. Continue this process with the remaining ingredients, placing each unbaked veggie pocket onto a rimmed baking sheet. Poke holes with tines of fork into each to let steam escape. Brush each with a bit of olive oil.
8. Bake for between 20-30 minutes, until golden brown. Let cool before serving.

And after all that, I I snapped one good finished photo and then accidentally deleted it when I was taking photos of Ada. You'll just have to trust that what's inside stays nice and green and the outside gets crisp and delicious.

Trust me? Still, it's a far cry from spanakopita. So stay tuned for tomorrow's food blogger rant #2.

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

A Healthier Chocolate Pudding

Yesterday I wanted pudding for breakfast. I had this intense chocolate craving, which happens to me from time + time. Most girls can relate, I'm sure. It's not really the sweetness I'm after, just the deep, bitterly dark chocolate flavor. (I want to write flavour here because it seems more fitting to dwell in those delicious letters a bit longer.) But I'm trying my best not to sub extra dairy or sugar in for all the bread I'm missing these days.

What to do? I have seen several pudding recipes on Pinterest recently -- but they either involve raw eggs or too much sugar. I've made Avocado Chocolate Pudding in the past. And I was pretty surprised with how great it tasted. I've also experimented with chickpeas, making a Chocolate + Peanut Butter Hu-Mousse . . . or dessert hummus.

What would be high in protein, sweetened relatively naturally, and still have good texture?

BLACK BEAN + AVOCADO CHOCOLATE PUDDING
vegetarian + vegan optional, gluten-free

What you'll need . . . 

• 1 ripe avocado
• 1 can black beans, drained and rinsed
• 2 to 3 tablespoons honey or maple syrup (or 1 to 2 tablespoons agave)
• 1 tablespoon cocoa powder
• 1/2 cup chocolate chips, melted on the stove
• 1/4 cup almond milk + (I used vanilla flavored because we had some)
• 1 teaspoon vanilla extract
• 1 tablespoon flax meal

Method . . .

1. In a food processor, blend together the avocado and rinsed black beans, adding the milk a tablespoon at a time. (1/4 cup = 4 tablespoons.)
2.  Prepare the rest of your ingredients, including melting the chocolate on the stove over low heat, mixing constantly to avoid burning.
3. With the motor still running, add in the rest of the ingredients. Blend until smooth.
4. Add more almond milk to adjust the texture to your liking. I actually prefer mine thicker, more like a mousse.
5. Eat immediately or chill before serving.

Yeah. Black beans. Remember my Red Velvet Black Bean Brownie recipe last month? They were a hit, so -- I thought -- why not?

NOTE: I think adding three tablespoons of honey was too much for me, so next time I'll be trying just two, which is why I suggested the range in the ingredients. Making recipes like these requires a bit of flexibility and catering to your specific likes/dislikes.

Go slow when you add things in. Avocados are like gold in this house, so you don't want to waste them. You can always add more, but you can't take away. With a little tweaking, you'll get it jjjjjjjjjjjjust right.

I promise!


Some of you have been asking about how I edit my photos, specifically of Ada. I wrote up a very basic tutorial on Writing Chapter Three, if you wanted to check it out.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Red Velvet Black Bean Brownies

When you roast a whole 5.6 quart dutch oven full of beets, you are in for some kitchen gymnastics trying to use them all up. We did well -- Beet Burgers, smoothies, baby food, muffins, and even eating them plain out of the fridge.

After all those recipes, I still had a honking one leftover. So, I took a chance -- pureed it up with some black beans.

And . . .

This recipe sounds -- and is, at least in theory -- a lot healthier than it actually is in reality. However, I'm a big believer that adding the healthy stuff is better than not getting it in my diet at all.

RED VELVET BLACK BEAN BROWNIES
vegan recipe

What you'll need . . .

• 3/4 cup black bean/beet puree, instructions below
• 1/2 cup organic sugar
• 1/4 cup olive oil
• 1 tablespoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 3/4 cup unbleached flour
• 1 tablespoon cocoa
• 1/2 teaspoon salt
• 1 teaspoon baking powder

// To make the puree:

• I drained/rinsed a can of black beans and placed them in my food processor.
• I also chopped up a very large roasted beet (skinned and everything) and I estimate it was about 3/4 cup to 1 cup of beet. 
• Ultimately, I feel the ratio in the puree is about 1:1, if that helps.
• I also added 2 tablespoons of water. 
• Then I pureed until there were no lumps + bumps. 
• I had some leftover, about a half cup.

NOTE: I used a pie plate for this recipe because I cannot find my 8x8 baking dish -- but this brownie batter doesn't spill out like some others I've made, so I imagine if it fits in the dish with an inch of headroom, it will be fine.


Method . . .

1. Grease a pie plate with Earth Balance or olive oil and set aside. 
2. In a large mixing bowl, whisk together the puree, sugar, oil, and vanilla extract.
3. Over very low heat, place the chocolate in a small pot on the stove -- stirring constantly until melted. Then scrape this into the bowl and whisk with the other wet ingredients.
4. Add the dry ingredients and whisk together until just combined. The mixture will be very thick, almost frosting-like.
5. Pour into your prepared dish and smooth out so it's evenly distributed. Refrigerate for half an hour.
6. In the meantime, preheat your oven to 350 degrees F. 
7. Then bake for 25 to 30 minutes, until the middle is set, but not dry.
8. Let cool completely before serving.

V for Valentine's Day!

Errr. Actually, I tried carving the wedge into a heart and failed miserably. I love to cook + bake and NOT style food. It's definitely not my forte. It's definitely not something I enjoy because when I made things, the kitchen gets messy. The food tastes good. I don't like to pause, wipe up a mess, and fuss too much.

But I do enjoy pretty photos, so it's something I need to work on.


// Now, if you're wondering "is that 30 minute chill time really necessary, Ashley?"

Be sure to check out Tip #9 on Bon Appetit's 10 Ways to Make Better Brownies list. I cut the time in half for you -- and I definitely think it makes a difference. That being written out, I am sure you can get away without the added wait.

Have you made black bean brownies before? Or maybe sweet potato brownies?

How would you say they compare to your favorite brownie recipe? I was very pleased with this most recent experimentation. I think the beets added an earthy sweetness and the texture was fantastic compared to other vegan brownies I've made in the past.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Pumpkin Rut

I've made so many different soups, stews, breads, desserts, etc. with pumpkin. In autumn, I buy a large can of it nearly every week at the grocery store. I don't even think about it, but it's there in the cart at checkout time.

I sat for a good hour trying to think of something NEW to do with pumpkin. Well, that's not all I did during said hour, but you know how it goes when something's on your mind. You carry it with you.

I decided to ask Google for some help.

I searched "ways to use canned pumpkin" and it yielded some good links:

Bon Appetit's 11 Ways to Use Canned Pumpkin
TLC's 10 Ways to Use Canned Pumpkin (Besides in a Pie)
Self.com's 4 Tasty Ways to Use Canned Pumpkin
Food Network's Leftover Canned Pumpkin 5 Ways
Momadvice.com's 8 Ways to Use Canned or Fresh Pumpkin

If you add in my Food for Runners post with 18 pumpkin recipes, I entertained 56 creative, delicious ideas. But many of these recipes -- pumpkin butter, pumpkin muffins, pumpkin bread, pumpkin smoothies, pumpkin pancakes, pumpkin cookies, etc., etc., etc. -- are sort of been-there-done-that for me.

What to do?


rolled PUMPKIN LASAGNA 
in a SMOKY PUMPKIN CHEDDAR SAUCE

What you'll need for the pasta . . . 

• 1/2 cup walnuts
• 1/2 cup whole wheat flour
• 1+ cup unbleached white flour
• Pinch salt
• 1/2 cup pumpkin puree 
• 1 tablespoon flax meal + 3 tablespoons hot water (= flax egg)
• 3 tablespoons water

Method . . . 

1. In a food processor, pulse walnuts until they become meal. Then add the flours and salt. Pulse until combined.
2. Add in the pumpkin puree, the flax egg, and water. Mix until a dough ball is formed.
3. Take out of processor. If dough is sticky, knead in more flour until it isn't.
4. Let rest at room temperature for 15 to 20 minutes. 
5. Then generously flour a work surface and roll out into a large rectangle. Cut into 8 smaller, longer lasagna rectangles (as shown below). 
6. Set aside until ready for use. 
7. Best part: There is no need to boil noodles before baking lasagna rolls.

What you'll need for the sauce . . .

• 2 to 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1-1/2 cups pumpkin puree
• 1 cup water
• 1/2 cup almond milk (or regular milk)
• 1 tablespoon balsamic vinegar
• 1/4 to 1/2 cup shredded sharp cheddar cheese
• 1 to 2 teaspoons smoked paprika
• 1/4 to 1/2 teaspoon cayenne pepper
• Salt and black pepper to taste

Method for sauce . . .

1. Heat the olive oil in a sauce pan over medium heat. Add in the garlic and let cook for a couple minutes.
2. Then add the cayenne and paprika. Mix until garlic is coated. 
3. Add the rest of the ingredients -- all but the cheese.
4. Once it sauce is well incorporated take off heat and stir in cheese.

What you'll need for the filling . . .

• 1 block extra firm tofu, drained well
• 15-ounce can of black beans, drained and rinsed
• 1 small tomato, diced
• Salt and pepper to taste

Method . . . 

1. Simply crumble the tofu into a large bowl, toss with the black beans and diced tomato.
2. Season with the salt and pepper. 
3.  The key is making sure the tofu is as drained as possible. Otherwise you may have some soggy pasta (but it isn't terrible if that happens).

PUTTING IT ALL TOGETHER:

1. Preheat your oven to 350 degrees F. Spritz an 8" x 8" (9" x 9" works, too) pan with some olive oil. Then pour in 1/4 to 1/3 cup of the sauce into the bottom
2. Lay out your lasagna noodles. Spread each evenly with some sauce, making sure that you have a good 1/2 cup or more of sauce left over.
3. Then evenly distribute the filling mixture.
4. Starting at one end, roll the pasta and then place into your baking dish -- one right next to another.
5. When you have finished rolling the pasta, cover with the remaining sauce.
6. You may also choose to add a bit of shredded cheese on top. 
7. Cover dish with foil and place in oven to 45 minutes.
8. Then take off the foil and bake for another 15 to 20 minutes. 
9. We actually did this and then turned off the heat and left the dish in there for another 25 minutes while we gave Ada a bath and it turned out great.

My weakness as a food photographer?

Taking photos of cooked pasta dishes. I never, ever get a good shot! The finished pumpkin pasta tastes much better than this photo would lead you to believe.


Anyway, that's how I busted out of my pumpkin rut. And not only did we have a great dinner, we still have half the food left over for tomorrow's lunch. I'll be the first to say that this recipe SEEMS long and complicated, but I assure you -- it wasn't terribly difficult. Even for a weeknight.

Also, if you'd rather use ricotta in place of tofu, that would be delicious! Alternatively, if you'd like to make this recipe vegan, omit all cheese and consider adding in some nutritional yeast for the flavor.

Have you come across any new, fun pumpkin recipes lately? I'd like to make something sweet that I haven't tried before. Hmmm.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Ashley's Cooking Again: Stuffed Peppers

Stephen was my househusband this summer while he was off from teaching. So, it's been a while since I've cooked dinner for the two of us. Since I've prepared a meal. OK. In reality, it's even more basic than that:

It's been a while since I've chopped vegetables . . .

Roasted peppers . . .


Splashed in secret (well, not-so secret) ingredients . . .


I'M-COOKING-AGAIN STUFFED PEPPERS

What you'll need . . .

• 2 large green peppers, sliced in half and de-seeded
• 1 large or 2 small sweet potatoes, skinned and chopped
• 2 large cloves garlic, coarsely chopped
• 1 very small onion, coarsely chopped
• 1 can of black beans, drained and rinsed well
• Black pepper -- to taste
• 1/4 cup apple cider
• 2 tablespoons olive oil
• Shredded cheddar cheese (optional)

Method . . .

1. Set your oven to broil. Line a cookie sheet with aluminum foil and place your green pepper halves on it -- cut side down. Broil for 10 to 15 minutes, until browned on tops and softened.
2. In a large pan over medium-high heat, toss in your olive oil and sweet potato chunks. Cook for a few minutes and then stir in the apple cider, black pepper, garlic, and onions. Cover and lower heat just a bit -- 5 minutes. You want them to get slightly blackened on the bottoms.
3. Add more oil to the pan if it's dry, but then add black beans. Cook for another 5 (or so) minutes until everything is softened. Test the sweet potatoes especially.
4. Your green peppers should be cooled by now, flip them over so the cut side is up. Then fill each with a generous scoop of the sweet potato mixture. Top with cheddar cheese if you wish. Then place in oven -- which should still be on broil -- and cook until cheese is brown and bubbly.
5. Let cool to warm before serving. I've burned the roof of my mouth before stuffing these down my throat.

We've made many different types of stuffed peppers before, but this recipe was -- for whatever reason -- the most satisfying and filling. We even used onions (the tiny ones in the photo above) from our own garden. Score!

NOTE #1: If you don't have apple cider, water would work as a good substitute. The sugars in the cider, though, help blacken and flavor everything. I love hiding cider in all my fall foods. If you haven't checked out the Hidden Cider Cookies yet, I recommend you do!

NOTE #2: Top peppers with hot, hot, hot sauce for best results.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!!

Read more...