Oh wait! I guess I’ve gotten ahead of myself. I have a recipe to share right now! Okay guys, I have been trying to come up with the perfect pot pie recipe for awhile now. Something hearty with a good amount of protein for the vegetarians yet it won’t be weird if you add meat to the mix. At the risk of tooting my own horn, I really think I’ve finally nailed it with these Rustic White Bean & Thyme Pot Pies.

Individual pot pies are another perfect way to feed meat-eaters and vegetarians at the same table. Simply start with a veggie base, add some cooked chicken (or turkey, hi leftovers!) to the meat-eaters’ portions, and away you go!

Oh, and if you like, you can totally make use of cute little alphabet cookie cutters to differentiate pot pies.

These Rustic White Bean & Thyme Pot Pies make the perfect winter dinner situation. They’re surprisingly easy to make – especially when you resort to store-bought pie crust as I often do. If you prefer a homemade situation that has no dairy, look no further than Minimalist Baker’s coconut oil pie crust. It’s terrific!

Okay, so we’ve got hearty cannellini beans along with hunks of carrots and buttery Yukon Gold potatoes, all in a savory, creamy, thyme-spiked sauce. Simple, rustic, yet somehow special. Even though this pot pie doesn’t contain traditionally wintery veggies, I think it just screams comfort and winter. Not literally, because that would be frightening.

Speaking of winter, I’m off for winter break! Happy Holidays, friends, and see you on the other side!

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The post Rustic White Bean & Thyme Pot Pies (Two Ways!) appeared first on Kitchen Treaty.

This post is sponsored by Silk. This year, I’m partnering with Silk to create and share monthly ideas and recipes celebrating an Earth-friendly, plant-based diet and life – something I’m personally moving more and more toward.

Around the house, my working title for this recipe has been “Zoodleccine Beanfredo.” No seriously. But I couldn’t do that to you, I just couldn’t. Even though I totally did it to my guy. Me: “Babe, we’re having Zoodleccine Beanfredo for dinner again!” Him: “WOO HOO!!!” (Okay, maybe it didn’t go exactly like that, but honestly, my meat-eating guy has been devouring this deliciously garlicky zucchini-noodles-and-creamy-bean-sauce concoction whenever I serve it up. For real!)

Basically, it’s like this:

Zucchini noodles – cut into ribbons, fettuccine-style.

+

White bean alfredo sauce – a magically creamy, garlicky sauce made with just four (YES FOUR) ingredients.

+

A little tossing together and VOILA! Zoodleccine Beanfredo! Errr … let’s actually go with Zucchini Fettuccine with Creamy White Bean “Alfredo” Sauce. It’s still a mouthful, but at least “zucchini fettucine” is fun to say.

I’ve been experimenting with using white beans to make creamy sauces for awhile. The results were always, well, almost. Almost blog-worthy, but not quite. I think, though, that I was overcomplicating matters.

At some point along the way, I came across this recipe for Garlicky White Bean Faux-fredo Pasta and, naturally, had to try it. That sauce is what inspired this recipe. Mine is a little more pared down, but seriously, pureed white beans + a little almond milk + salt + pepper + garlic = a seriously flavorful and decadent sauce. You’ll be amazed! I also like to add a bit of olive oil to the mix for texture and taste, but that’s actually optional too. So simple, so easy, so good.

I also love that I always have the ingredients on hand for the super-simple sauce. I always have a half-gallon of Silk Unsweetened Almond Milk in the fridge, and I’m never without a can of white beans in the pantry (or a bag in the freezer). And garlic, of course, is always around.

We also enjoy the sauce on actual pasta (not just zucchini “pasta”) from time to time, but I haven’t quite perfected the problem of the sauce thickening for a bit after it sits (which it doesn’t do with zucchini noodles because of their natural moisture). Anyway, stay tuned on that one. Because I am so not done with White Bean Alfredo.

Another thing I love about this recipe? It’s so utterly healthy. Seriously filling veggies + protein for the win.

Oh AND … it takes like 15 minutes to make. Total. For real. If that! You might just be so happy with this recipe that you’ll be cool with calling it Zoodleccine Beanfredo around your house.

No?

I understand.

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Zucchini Fettuccine with Creamy White Bean "Alfredo" Sauce

A revelation! The rich and creamy sauce - made with only white beans, garlic, almond milk, a drizzle of olive oil plus salt and pepper - perfectly coats tender-to-the-bite zucchini ribbons. Only 5 ingredients and 15 minutes for this hearty and healthy gluten-free and vegan dinner. Score!

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Calories 215kcal

Author Kare

Ingredients

• 1 15-ounce can cannellini beans (white kidney beans), drained and rinsed
• 2 medium cloves garlic peeled
• 3/4 cup unsweetened almond milk
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste
• 1 1/2 pounds zucchini spiralized (I use the ribbons blade on my spiralizer)
• 2 tablespoons extra virgin olive oil divided

Optional toppings:

• Fresh minced parsley and/or fresh basil cut into ribbons
• Extra drizzle of olive oil

Instructions

• Make the sauce: Add the drained beans, garlic, almond milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil to the pitcher of a blender (high-speed blender is best). Puree, blending for about a minute until completely smooth. Taste and add additional salt and pepper if desired. You may also want to add more garlic if your garlic is mild and/or you reallllly love garlic.
• Make and cook the zucchini pasta: Using a spiralizer, cut the zucchini into ribbons. Set a large saute pan over medium-high heat. Add 1 tablespoon olive oil and a pinch of salt. When hot, add the zucchini. Saute, stirring occasionally, until tender and reduced in size a bit, 2-3 minutes.
• Add sauce! Pour the sauce over the top. Cook, stirring occasionally, until heated through, about 2 more minutes.
• Top with herbs and a drizzle of olive oil if desired. Serve.

Nutrition

Serving: 1/4 of recipe | Calories: 215kcal | Carbohydrates: 27.9g | Protein: 10.7g | Fat: 8.3g | Saturated Fat: 1.2g | Sodium: 350mg | Fiber: 10.9g | Sugar: 3.8g

This is a sponsored conversation written by me in partnership with Silk, a brand I love! Thank you for supporting the companies who support Kitchen Treaty.

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The post Zucchini Fettuccine with Creamy White Bean “Alfredo” Sauce appeared first on Kitchen Treaty.

What do you do when you’ve a hankering for black bean soup, but you only have half the amount of black beans you need? You make up a new recipe, that’s what. And you also get to use the word “hankering” – bonus!

If black bean soup is awesome, black and white bean soup is bound to be awesome too, right? Well, maybe it’s not a guarantee … but I kind of think this Jalapeno Black Bean & White Bean Soup is, indeed, awesome. And I hope you do too.

This is basically a version of my favorite black bean soup recipe (that I have yet to share – criminal, I know), but with half the black beans swapped out for white. The result? Something somehow richer, and definitely creamier, than its predecessor.

I’ve had a run of weak jalapenos lately, so this time, I put the whole thing in, seeds and all. It was the perfect level of heat for us. Tread lightly if you’re wary of too much heat, though. Perhaps start with the flesh and a couple of seeds. Or, if you love the heat, just go all in. You can always cool it down with a dollop of sour cream (vegan if you like), after all.

The toppings are a must. Sour cream, cheese if you do dairy (or a vegan cheese, even, if you don’t), creamy avocado, and/or cilantro. Yes please.

It’s a black and white issue: this soup is tasty!

Sorry. I couldn’t help myself.

(more…)

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Especially these last couple of weeks. Because once I discovered that Fixer Upper was available on Amazon, let’s just say I’ve made up for all that lost HGTV time. By binging on a home improvement show. Livin’ the scintillating dream, that’s me!

Anyway, Chip and Joanna have convinced me to move our kitchen remodeling project to the top of our home project list. Knock out this wall here, extend that island there, bust out that backsplash, paint the cabinets. No problem! My guy mostly just listens and smiles – vaguely – when I talk about it. I can’t decide if that means he’s on board or not.

Meanwhile – light, white, open kitchen or not – these Slow Cooker Mango BBQ Vegan Baked Beans are going to be happening in there. A lot. They’re so so so perfect for summer.

I just can’t help but tout, over and over, how wonderful the Crock Pot is for summer cooking. You do all the work in the morning, before the weather turns sweltering. And then the Crock Pot just sits there nicely, doing its thing all day without transforming your kitchen into a sweat box. Crock Pots are perfect for toting to barbecues, too. Plus, they keep the goods warm until nosh time. Win.

These vegan baked beans are the bee’s knees. Note: no bees were actually harmed in the making of these beans. They (the beans!) are tender and tangy; the perfect balance between sweet and savory. They’re kind of new and a little unique without being weird. They’re ideal for summer potluck BBQs because they work well for just about everyone there – a saucy side for the meat-eaters, but also substantial enough to fill in as a main dish for the plant-based peeps.

Most of my barbecue sauce based recipes start with ketchup, but because I’ve moved more toward using non-refined ingredients, I decided to challenge myself with leaving it out. So instead, I started with tomato sauce, then added the flavors that you’d find in ketchup, along with a few ingredients and spices that transform the saucy base into barbecue saucy goodness. Then the beans stew in that saucy sauce along with chopped onion, garlic, and fresh mango. Saucy! I really like that word.

Oh, hello, savory-sweet, finger-licking BBQ beans.

Okay! Off to watch my very last episode of Fixer Upper! When does Season 3 come out again?!

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Slow Cooker Mango BBQ Baked Beans

Tangy, saucy, and savory-sweet, these easy Crock Pot beans practically scream “summer barbecue!” They’re one of those happy sides that’s perfect for all, but they also just happen to be vegan. Score!

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Author Kare

Ingredients

• 3 15-ounce cans white beans (navy beans or cannellini beans are both good), drained (about 4 1/2 cups)
• 2-3 ripe mangoes peeled and diced (2 cups)
• 1 15-ounce can tomato sauce
• 1 medium yellow onion diced
• 3 medium cloves garlic minced
• 2 tablespoons agave nectar pure maple syrup, or granulated sugar
• 2 tablespoons Tamari or soy sauce
• 2 tablespoons vegetarian Worcestershire sauce
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon kosher salt + more to taste
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground allspice
• 1/8 teaspoon crushed red pepper flakes or more for more heat

Equipment:

• One 3-quart or larger slow cooker

Instructions

• Add all ingredients to slow cooker. Stir gently until combined. Cook on low for 8-10 hours or high for 5-6 hours. Taste and add additional salt if desired. Serve.

The post Slow Cooker Mango BBQ Vegan Baked Beans appeared first on Kitchen Treaty.

I started working on several recipes, and I even got so far as to wrap one up. Yeah. Just one. Turns out that in mid-July, it’s a lot easier to just throw up your hands and go hang out at the beach all day with your sun-obsessed toddler than to slave over a stuffing recipe. At least, for me, that was the case.

You may have guessed by now that this recipe for Slow Cooker Pumpkin Baked Beans is the one. You know, The One. The one completed recipe.

I’ve kind of got a thing for baked beans, and lord knows I have a thing for pumpkin. So, you know, this was a pretty natural happening.

Turns out the pumpkin-and-baked-bean combo was surprisingly welcome in mid-summer, as baked beans always have a place at picnics and the like. But these are no ordinary baked beans, no no no.

By now you’ve surely surmised that these pumpkin baked beans have pumpkin in them. They’ve also got some rich, hearty molasses in them, taking a cue from Boston baked bean recipes. And … psst … pumpkin pie spice. Yep, a little cinnamon, cloves, ginger, even a little nutmeg. Trust me – it totally works.

They’re savory, but on the sweet side of savory, the way a good baked bean outta be. And, depending on how much cayenne you like, a little spicy too.

These baked beans are indeed perfect for the Thanksgiving table. The flavors are spot on, and the beans are hearty fare especially for vegans and vegetarians alike. Plus, they cook up in the slow cooker – one less dinner item to have to fiddle with come dinnertime.

And hey, they might even have you and your guests declaring “Turkey, Schmurkey!” My (undone) job is done.

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The post Slow Cooker Vegan Pumpkin Baked Beans appeared first on Kitchen Treaty.

No, they are definitely not authentic Boston baked beans (though the flavors are definitely inspired by them!) That would pretty much be impossible because the authentic version includes salt pork or bacon … and if we’re going vegetarian with these bad boys, well, meat is no bueno.

To add some smoky flavor back into the mix, I’ve included smoked paprika. A diced green bell pepper adds loads of flavor, too.

By the way – I really wanted to include a jalapeno, too, to add a bit of heat and even a slight smoky element, but ultimately I just found that jalapenos vary too much in heat level to maintain a consistent recipe. So out they went. And instead, we’ve got a little cayenne and a few dashes of Tabasco for heat.

How else do we add flavor? Dry mustard, onion, and vegetable broth instead of water, for starters. Water, by the way, will work fine as a substitute – veggie broth just deepens the flavors a bit.

Oh, and a bay leaf. Must have a bay leaf.

But let’s not forget the most important ingredient of all, aside from the beans themselves.

Molasses, baby. Thick, black molasses. That’s what gives these Crock Pot vegetarian baked beans their unmistakably Boston-y flavor. Molasses, along with brown sugar, mingles with the onion, pepper, and spices to create a sweet, rich vegetarian Boston baked bean extravaganza.

Make these, and you’ll be tooting your own horn, too. Now go back and read the first six words of this sentence and giggle with the 12-year-old me. (Did I just go too far?)

Actually … speaking of. Did you know that’s why it’s so important to soak your beans (and discard that soaking liquid, and rinse well)? That helps remove many of the … gaseous compounds in beans.

All that’s left? Pure (vegetarian!) deliciousness.

If you’re tasked with bringing the baked beans to a barbecue this summer, try this meatless version. Even if you’re a meat-eater yourself, I guarantee there’ll be a vegetarian at the party who will thank you immensely.

Vegetarian baked beans can be such a nice, protein-packed, satiating option for the vegetarians – take this from a vegetarian who has eaten one too many “cheese buns” (that is, a hamburger bun with cheese melted inside) at barbecues past. And you know what else? The carnivores won’t miss the bacon, I swear. Win-win!

Oh, wait! I have one more thing to say about this recipe. Lord knows, I’ve made it enough times and thought about it enough times to where I’m going to have to stop myself at some point here.

So I tried this recipe in the oven the first couple of times, and finally, it dawned on me. Baked beans, the perfect summertime substantial side, baking in a hot oven for hours? No. No no. So I broke out my Crock Pot and made this a slow cooker recipe. I love using the slow cooker in the summer months – no heating up the kitchen – and nice and portable too.

Okay, I’m done. Go forth and eat delicious (vegetarian!) beans!

Important Note

I’ve had a couple of people report back that this recipe didn’t work for them, for various reasons (see comments). I tested this recipe a gazillion times over so I’m not sure what is going wrong for them. I’m keeping this recipe up because I believe in it but I will continue to test and hopefully replicate any issues – and solve them.

The post Slow Cooker “You’ll Never Miss the Bacon” Vegetarian Boston Baked Beans appeared first on Kitchen Treaty.

Would you like to see my normally-highly-classified notes on this recipe? Are you sure you’re ready for such long-winded, scintillating reading? Okay then. Here goes. My notes on this white bean mash:

“DIVINE.”

So, back to the trust. You see a green-speckled beige sort of pile, right? I know, I know … but please look beyond this. Think of my recipe notes. Err, note. Just trust me.  

Nigella Lawson introduced me to the concept of mashed white beans as a side (or, for me, a main), via one of her TV shows several years ago. It was a brilliant discovery. I could take a can of cannellini beans from plain to perfection within a matter of minutes. All it took was a skillet, a fork, a little olive oil, some garlic, a bit of lemon, and a sprinkling of coarse salt.

Like, seriously. Totes. (I had to use “totes” just once in my life). This here pile of mashed beans is pure bliss.

Spinach adds a bit of nutrition and color; lemon zest brightens. Garlic does its garlic thing, olive oil creates blissful magic. You mash it all together with a fork, scoop it into a bowl, and squeeze some fresh lemon juice over the top. Drizzle with some more olive oil. Sprinkle with a tad more salt. Maybe butter a piece of crusty bread to go alongside.

Nigella served her version of cannellini bean mash alongside steak. And, indeed, this is an ideal side for a steak dinner. But for this-here vegetarian, this cannellini beans and spinach recipe is also the perfect main dish. So on the rare (no pun intended) occasion that my resident carnivore hubby craves a steak, this ends up being a great accompaniment for his meal – and surprisingly incredible meal-in-itself for moi.

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White Bean Mash with Garlic & Spinach

10 minutes to pure bliss. This deceptively simple dish comes together uber quickly. And though it might not be much to look at, trust me. It tastes utterly divine.

Prep Time 7 minutes minutes

Cook Time 3 minutes minutes

Total Time 10 minutes minutes

Servings 2

Author Kare

Ingredients

• 2 tablespoons olive oil plus more for drizzling over the top
• 2 cups packed baby spinach roughly chopped
• 2 teaspoons minced garlic about 2 medium garlic cloves
• 1 lemon medium size will do, zested and halved
• 2 cups cooked cannellini beans or 1 15-ounce can, drained
• 1/4 teaspoon kosher salt or sea salt plus more for sprinkling on top
• Freshly ground black pepper

Instructions

• Pour 2 tablespoons olive oil into In a medium saute pan over medium-high heat. Add the spinach, garlic, and lemon zest. Saute, stirring occasionally, until spinach is wilted, about 1 minute.
• Add the beans, 1/4 teaspoon kosher salt, and a couple turns of freshly ground black pepper. Mash beans with a fork until the consistency of (very) lumpy mashed potatoes.
• Divide between two bowls (or just pile them into one bowl and keep them all to yourself). Squeeze a lemon half over each serving, drizzle with olive oil, and sprinkle with a little more salt and pepper to taste. Serve at once.

The post White Bean Mash with Garlic & Spinach appeared first on Kitchen Treaty.

I’ve had it in green smoothies. That was a little weird … I think I prefer spinach. I’ve made kale chips a half a dozen times and I find them kind of gross (the parts that are still just a little stringy and chewy and most assuredly non-chip-like) and execptionally addicting (the salty crispy pieces) all at the same time.

So I don’t even know. I’ve never tried to massage it, so maybe it’s just not playing nice with me.

I mean, I don’t hate it, I really don’t. I guess I’m just trying to say that, so far, I want to like it more than I do.

What a way to introduce a recipe where kale is one of the stars, eh? Here’s the thing, though. I really really like kale pesto. Sure, the kale is still a little bitter and all, but with garlic and Parmesan and walnuts and a little squeeze of lemon? I totally dig it.

So there is that. I make this pasta dish with kale pesto, for instance, and I pretty much inhale the stuff. Yum.

And this past weekend, I whipped up this pretty darn tasty dip with white beans and kale pesto.

It’s … actually pretty addicting. It’s garlicky, a little nutty, kind of tangy (thanks to all the lemon juice and balsamic vinegar I threw in there to counteract the bitterness of the kale), and it’s healthy! I especially love its green hue – totally perfect for the holidays, especially served up in a red dish.

Not too sure about kale? You know I feel ya. Try subbing out basil pesto instead of the kale pesto. And if you want to make the recipe even faster, you can even use store-bought pesto.

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White Bean & Kale Pesto Dip

Naturally green, utterly addicting, and the perfect way to sneak in a superfood. This garlicky dip is easy to make and even easier to eat.

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 cup

Author Kare

Ingredients

• 1/2 cup walnuts + a few more chopped walnuts for topping if desired
• 2 medium garlic cloves chopped
• 3 cups kale lightly packed and chopped
• 1/2 cup grated Parmesan cheese
• Approx. 2/3 cup extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon balsamic vinegar
• Coarse salt and freshly ground pepper to taste
• 3 cups cooked cannellini beans or 2 15-ounce cans, drained

Instructions

• Pulse the garlic in a food processor until finely chopped, then add the kale, walnuts, and Parmesan cheese. Pulse until chopped, turning off periodically and removing the top to press the kale down toward the blade if necessary.
• With the food processor running on low, pour the olive oil in in a steady stream until it forms a sauce. Add the lemon juice and pulse a couple more times.
• Scrape down the sides and add the beans, along with a pinch of salt and pepper. Puree, adding more oil if necessary to obtain a smooth consistency. Taste and add additional salt and pepper if desired.
• Transfer to a bowl and top with additional almonds and a drizzle of olive oil if desired. Serve with pitas, crackers, and/or veggies.

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