I cooked up some white beans the other day which have been put to good use in dips, colcannon, beanmilk base and barley pudding! Can you believe I still have some left? I do and even after making this delicious soup, I have the equivalent of a 15 oz can in the fridge that I will be using for version of my Chocolate Hummus! $.99 sure goes a long way. If you're not cooking your own beans, what are you waiting for?
White Bean & Vegetable Soup
- 2 T evoo
- 1 large onion, diced
- 10 cloves garlic, pressed
- 1 carrot, diced
- ½ t crushed red pepper flakes
- 1 t marjoram
- 2 t basil
- ½ t coriander
- ¼ t powdered sage
- 1 t Tony’s
- 2 T balsamic vinegar
- 1 yellow squash or zucchini, chopped
- 1 small turnip chopped
- 28 oz can crushed tomatoes
- 3-4 c stock or water
- 1.5 c white beans
- 4 c chopped greens
- 4 T nutritional yeast
- Lots of black pepper, soy sauce to taste
- Heat oil , onion, garlic, spices and Tony’s over medium heat. Sauté for 10 minutes
- Deglaze with vinegar, add the squash turnip, tomatoes, stock and beans. Bring to a strong simmer.
- Turn heat down, cover and cook for 1 hour.
- Add Greens, stir in yeast and season with lots of pepper and soy sauce to taste. If you want your greens cooked really well add them at the same time you ad the rest of the veggies.
I do have two tried and true recipes for banana bread. They are both sugar free and gluten free. My Banana Cake recipe is really good and can be used as a stand in for real cake if topped with frosting
My second recipe is an adaptation of the cake recipe. My subs are HERE. It is a fat free, sugar fee, gluten free but still very good!
I'm sure I'll be eating my Chocolate Hummus as frosting on this banana bread over the next couple of days!
Have you used beans in baked goods or desserts? Did they work well for you if you did?