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One-Pot Spaghetti with White Beans & Spinach

31 Mar

I love the idea of one-pot cooking.  It is just so fascinating to me.  One pot to cook with… one pot to clean?!  Heaven.

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One-Pot Spaghetti with White Beans & Spinach

Serves 6

 

1/2 large yellow onion, chopped small

3-4 cloves garlic, minced

1 (14 ounce) can crushed tomatoes, low or no salt added

1 to 1 1/2 Tbsp Italian seasoning

1 vegan bouillon cube, no salt added, crumbled

Pinch red pepper flakes, to taste

Fresh ground black pepper, to taste

1/2 to 1 tsp sea salt

3 cups water

1 box dried spaghetti

1 (15 ounce) can white beans

2 cups fresh organic baby spinach

 

Directions:

 

In a large pot, layer in the onions, garlic, canned tomatoes and dried ingredients, breaking the spaghetti if necessary (I broke all of the spaghetti noodles in half).  Pour the water over top.

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Turn the heat to medium-high and bring to a boil; lower the heat and let simmer with a lid.  Stir occasionally to prevent the spaghetti from sticking to the bottom of the pan.

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Cook for 10-12 minutes, or until the spaghetti is cooked al dente and the liquid has thickened into an amazing sauce; turn off the heat and add the spinach and white beans.  Stir and let the spinach wilt.

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Enjoy immediately and tomorrow for leftovers.  The taste just gets better with age :D

Creamy Tomato Soup for the Soul

27 Mar

Yesterday was a crazy day! Cape Cod got hit with an insane snowstorm + hurricane!! The house was shaking and we even lost power for a few moments! But we made it… and today the sun is shining and its like yesterday never happened :D

Weather was my inspiration for some warming and soothing tomato soup.

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Creamy Tomato Soup

Yields 4 servings

1 Tbsp avocado oil (or any oil of your choice)
1 medium yellow onion, diced
4 garlic cloves, diced
1 (28 ounce) can crushed tomatoes
1\4 cup coconut milk
1\4 cup unsweetened original dairy-free milk (feel free to use all coconut milk or all dairy-free milk)
1\2 cup water; more or less depending on the consistency you prefer
1 Tbsp agave nectar
1\2 tsp sea salt + a pinch more for seasoning the onions
3\4 tsp Italian seasoning
Fresh ground black pepper, to taste

Directions:

In a large stockpot, heat the oil over medium heat and add the chopped onions.  Cook for a few minutes until lightly browned, about 5-8 minutes.  Season with a pinch of sea salt and fresh ground black pepper.  Once cooked, add the garlic and cook for about a minute more.

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Move the onions and garlic towards the sides of the pan exposing the brown bits that have formed on the bottom of the pan.  Spoon in a little of the liquid from the can of tomatoes and scrape the brown bits up with a wooden spoon.  Add the remaining can of tomatoes along with the remaining ingredients.

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Stir well and let this cook over low heat for about 10 minutes until all the flavors have combined.  If you prefer your soup chunky, then serve as is.  Otherwise, use either an emersion blender (best method) or a blender/food processor (be careful with hot liquids) and puree until smooth.

Serve hot and, if you want, top with a sprinkle of nutritional yeast and some avocado!

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Secret Recipe Club March: Sweet Potato Burgers

23 Mar

For the month of March I was assigned AnnaDishes.  Anna’s blog is not only about delicious recipes, but also favorite dishes, restaurant reviews, floral design, and more.  Such a lovely website!  I love Secret Recipe Club for bringing so many bloggers together :D

The recipe I chose from AnnaDishes wonderful blog is Sriracha and Sweet Potato Turkey Burgers!  I replaced the 1 pound lean ground turkey with 2 cans of cannellini beans and the egg with whole wheat flour.  Voila!  So easy (and fun) to veganize recipes.

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Spicy Sweet Potato & White Bean Burgers

Yields 9-10 burgers (about 2 Tbsp each)

 

2 (15 ounce) cans cannellini beans, drained and rinsed

1 medium sweet potato

2 tsp sriracha sauce

1 tsp agave nectar

3/4 tsp Frontier Salt-Free Garlic & Herb Seasoning

1/2 to 3/4 tsp sea salt

Black pepper, to taste

1/4 cup whole wheat flour

Breadcrumbs as needed for coating the burgers (I used Ian’s Natural Foods brand gluten-free original panko breadcrumbs)

Avocado oil, for frying

 

Directions:

 

Preheat the oven to 375 degrees Fahrenheit.  Poke steam holes into the sweet potato, wrap in foil, place on a baking sheet and bake for 45-1 hour, or until fully cooked.  Remove from the oven and let it cool, or until you are able to handle it without burning yourself.

In a medium mixing bowl, place the beans and mash with a fork.  Remove the skin (very easy to do once the sweet potato is cooked) from the sweet potato, roughly chop and place into the mixing bowl; mash to incorporate with the white beans.

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Add in the sriracha, agave, seasoning spice, salt and pepper and mix well.  Add in the whole wheat flour and stir until combined.

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Heat a nonstick skillet over medium heat and add a tablespoon or two of oil.  In a flat bowl or plate, spread out the panko breadcrumbs.  Scoop out the burger batter (about 2 Tbsp per patty) and dredge well in the breadcrumbs.  Place into the heated and oiled skillet.  The burgers are very fragile, but they will stiffen up as they are cooked.  Remove from pan and place on a large, paper towel lined plate.

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Alternately, bake the burgers in a preheated 375 degree Fahrenheit oven on a parchment lined baking sheet for about 20-25 minutes on each side.

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Enjoy these either on their own or on a bun with all the fixings!  I’m going to freeze a couple for later… they’re so good I worry I might eat the whole batch before tomorrow ;P

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