Tag Archives: basil

Mar 31 2012
3 Comments
Cooking, Main Dishes

The Enigmatic Butter Bean

Butter beans are new to me. I was desperate for something ‘meaty’ to eat this past week: I realized that I was eating a lot in the way of cauliflower, asparagus, tomatoes, cucumbers, and cabbage, but not much in the way of beans or legumes or soy protein. I explored my parents’ pantry and found a can of butter beans. Hmm… what can I do with this?

At the risk of sounding like a complete bonehead, I was shocked when I saw the butter beans out of the can. I mean, there’s a picture of the beans ON the can… but I still wasn’t prepared for what looked like mutant, non-green lima beans.

I sauteed the beans – they heated up really quickly and also got mushy pretty quickly. But they are meaty and have a nice texture – a little crunchy on the outside and quick to pick up the flavor of the garlic I cooked with it. I added some tomato paste and ate it with some garlicky fried rice and fresh grape tomatoes and cucumber:

I had leftovers, but I was already bored. So, the next day, I made myself a butter bean burger. I added a little flax meal, nutritional yeast, fresh chopped parsley, and herbs de provence, mixed in a little water, and then mashed it into a burger patty and pan-fried it in safflower oil. I had a ripe avocado, so I mashed it into a spread with some cilantro, and topped my burger with it:

I still had a chunk of beans leftover, so for my next dinner, I cooked some whole wheat pasta in a tomato pesto sauce that I made. I topped it with the beans and some Parma and capers:

One can of butter beans. Three hearty and satisfying meals. I like this bean and I look forward to cooking it in many other ways… including making a butter bean cookie! Nah, I had the worst baking experience today (will blog about that later) so I don’t think I will be making cookies anytime soon. But, just so ya know, butter bean cookies are a thing!

Hope you’re having a great weekend! –Melissa

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Feb 29 2012
8 Comments
Snacks, Thoughts

Your Own WHAT!?

Something that’s easier to do than you think is to have your own garden. I may live in sunny Miami with a lengthy growing season but my apartment is high above the ground where the growing usually happens. This is an awesome project if you have kids or something that can improve your cooking just because you’ve got a fresh ingredient. I’ve got two 24 inch planters on my balcony each with basil (Thai and traditional) bell pepper, eggplant, and cherry tomato plants (cherry is an easier to manage size).

This is a good combo for spaces with lots of sun but there’s something for every kitchen window (plus there’s nothing wrong with a basil scented kitchen, am I right?). If you don’t have the dedication or sun to spend months growing whole plants, consider growing your own sprouts.

All you need is some screen or cheesecloth, a jar and some organic seeds. This is my adzuki beans 7 days ago (above). These babies (below) will end up on a salad I’ll eat tomorrow for lunch but they can also end up in a sandwich or in stir fry. You can’t have pad thai without mung bean sprouts as long as I’m around. This was 7 days of emptying the water from this jar (without removing the screen), rinsing 3 or 4 times with distilled water, and then devouring the freshest greens you’ll find without dirt! Be careful to keep them clean: if your hands are dirty you risk contaminating them with E. coli or worse. They should smell sweet and herbal (especially if you grow mustard greens or broccoli for spicy sprouts) as they sprout, not sour or musty.

Fun fact: you haven’t tasted a tomato until you’ve tasted one that has never been refrigerated. They lose a lot of flavor when they get cold. I hope this is an incentive for you who have never tried a really fresh tomato. Additional fun fact: sprouted seeds are rich in essential amino acids. These are the amino acids that your body can’t make itself and you have to get from your food. These are high nutrient, cholesterol free, low calorie and great to cook with or just as a snack. Good luck with that green thumb!

This is Christie, signing off!

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Feb 24 2012
3 Comments
Cooking, Main Dishes, Recipes

Vegan Butternut Squash and Mushroom Risotto… want some?

I have been missing this comfort food so I decided to make some. I’ve never had so many pots and pans out at once. I’m a lazy simple girl when it comes to food and this was a first. You’ll need a baking sheet, a sauce pan, and 2 medium fry pans. You’ll need the following:
1/2 cup of arborio rice (this is more than enough for 2 servings)
1/2 liter of water
1 cube of veggie bouillon
1 cup of butternut squash
1 quart of baby bello mushrooms, sliced
2-3 cloves of garlic, sliced
1/4 onion, diced
1 tsp olive oil
salt to taste
herbes de provence
white wine, I prefer pinot grigio for this recipe. Just use something you would drink. Don’t cook with wine you wouldn’t drink. That’s just nasty.

I cut the top off my butternut squash (guestimating a cup) and wrapped it in tinfoil. I put it in the oven at 350F/175C for about 30-45 minutes or until the skin gets translucent and it starts to become tender.

Set it aside to cool.
I put about half a liter of water into my sauce pan along with a bouillon cube and brought it to a boil. Then I turned the heat to low.

While I was waiting for the water to boil, I added the onion, garlic and olive oil to one of my fry pans and heated them until they began to sputter. Then I added the mushrooms and turned the heat to medium-low and began cooking the rice.

I put the rice in a fry pan with a cup of wine and a generous pinch of herbes de provence. I turned the heat to low. I sliced up the squash (no skin) into 1 cm cubes and added it to the risotto.

I added the broth 1/2 cup or so at a time until the rice began to get tender and the liquid was mostly absorbed. It should be translucent except for a little bit in the middle that should still be opaque white when it’s done. You might not use all the broth. I mixed in my mushrooms and added a tablespoon of nutritional yeast but I do that to everything. I garnished it with some basil from my balcony garden.

I was pretty pleased with my ability to make some serious comfort food. If you get to try it, let me know what changes you’d make to improve it.

This is Christie, signing off.

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Feb 11 2012
9 Comments
Cooking, Main Dishes, Recipes

Vegan alfredo!

A few days ago, LuminousVegans posted a creamy alfredo recipe and reminded me how delicious creamy pasta sauces are. I’m making my own soy-based creamy alfredo which can be made nut free for those of you with nut allergies. If you’re sensitive to soy (or even if you’re not), definitely try LuminousVegan’s alfredo recipe. Her recipes are amazing!

The ingredients are as follows:
1 12 oz. box silken tofu (I like MoriNu)
1-2 tbsp Italian seasoning
2 tbsp nutritional yeast
1-2 tbsp onion powder
1 tsp garlic powder
1 pinch nutmeg
soy or almond milk as needed
garlic or sea salt and crushed red pepper to taste

Blend all ingredients in a food processor or blender, adding soy or almond milk as necessary until you get a rich creamy sauce. That’s it, you’re done making high protein, low-fat, low-calorie alfredo sauce. I do recommend heating it either by microwaving or in a skillet with some white wine but this isn’t necessary, it just helps to marry the flavors.

I tossed it with hot pasta and a sliced soy sausage that I browned with some garlic.

I also added some raw red and yellow bell pepper. I tore up some more fresh basil for presentation but it wasn’t pretty for long because I ate it.

I love the sienna with the red and yellow on the creamy backdrop and vivid green. I’m a sucker for food that’s beautiful as well as delicious and good for you. Food should nourish your mind and your body. I love the sweetness of the pepper, the spice of the soy sausage with the creamy tofu and savory nutritional yeast and pasta.

If you want creamy pesto instead, add a generous handful of raw basil, a dash of lemon juice and about half a bulb of garlic.

This is Christie, signing off!

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Feb 09 2012
8 Comments
Recipes, Snacks, Thoughts

Beans, beans, the musical, magical fruit! … and hummus.

People often tell me that being vegan is too expensive or they can’t fit it in their budget. Being vegan can be really expensive if you eat a lot of prepared foods but cooking from scratch makes vegan meals cheaper and healthier. I’ve recently been converted to dry beans. These are the reasons why.


1. Dry beans are cheaper. A 1 pound bag of beans costs about as much as 1 can of beans and makes 3-4 cans volume of beans. I pay $0.79-$2.79 for a 1 pound bag and $0.89-$3.19 for a can. Jeepers H Crackers, that’s ridiculous! You can’t even get chicken that cheap. Check out my before (above) and after (below) pictures of some soaked chickpeas.


2. It saves space. A bag of dried beans take up less room in your kitchen than the 3-4 cans of beans you might otherwise purchase. They’re also lighter to carry around and won’t hurt if you drop the bag on your foot or head from a high shelf. (I’m a klutz… don’t judge me.) This is a pound of beans beside a can of beans.


3. It also saves space in landfills and energy costs for transportation. The empty plastic bag from beans versus 3-4 BPA-plastic lined tin cans with paper labels means less energy allocated to transporting and recycling and less space in garbage dumps.
4. There’s WAY more variety in the dried beans section of my supermarket than the canned beans section. I like variety.
5. Dried beans don’t contain preservatives or salt. You can also control what you add to the beans. I use distilled water but only because I’m not sure if my municipality uses hexafluorosilicic acid (an industrial waste derived from the production of aluminum metal and phosphoric acid) to fluoridate local tap water. I’d rather not add diluted industrial waste to my food. Yeah, I’m weird like that.
6. Dried beans taste better and aren’t as mooshy as canned. I find I have to add canned beans last in chili recipes because they fall apart when you stir them. Dried beans are firm enough to stand up to vigorous mixing and haven’t lost their flavor to the liquid they’re canned in.
7. There’s also more control with cooking. If I’m only going to be cooking for a couple of people and still want to use 3 different kinds of beans, that’s all I’ll have to prepare. No opened tins with plastic over them in my fridge potentially waiting to spoil and be wasted. 1 cup of dried beans translates to about 1 can.
8. Dried beans are incredibly easy to prepare. There’s no can opener and no sharp edges on the lid or can for you, your little ones or your family pet (who inevitably will get into your garbage pail…) to cut themselves on. I set them in a bowl in my kitchen sink the night before. I see the bowl when I put my dishes from breakfast in the sink the next morning. I am then reminded to fill the bowl with water, cover it and go to work. When I get home, my beans are ready to start cooking. What I’m saying is. if you can put water into a bowl, you can use dried beans.

So you might be wondering what I’m going to do with that HUGE bowl of chickpeas. This post is really about hummus. All you need is the following:
1 cup of dry chickpeas, soaked OR 1 can of drained chickpeas (save some of the liquid from soaking or the can)
juice from 1 lemon
3-8 garlic cloves
1 heaping tbsp tahini (optional but recommended)

I’m adding a generous handful of fresh basil and sundried tomato… for fun. You can add anything: roasted red peppers, olives, artichoke hearts, cucumber and dill… whatever.

Put it all in your blender or food processor and blend until you like the texture. If you need more liquid, add some of the liquor from the soaking or from the can. Voila! Hummus. I sprinkle mine with some smoked paprika powder and ate it with my own sesame ginger carrot crackers. Yeah, I make my own crackers.  Wanna learn how to make those too?  Some day… some day.

I wish you could taste how delicious this hummus is. The spicy basil and garlic are amazing with the mellow sundried tomato on the backdrop of creamy chickpeas and tahini. Let me know what combo you dream up for hummus and tell me how you like it. I want to make MOAR!

This is Christie, signing off.

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Dec 19 2011
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Main Dishes, Recipes

Raw Manicotti: Effing Delicious!

Melissa has set me on a raw bonanza! If you want to be really simplistic, you could call raw food “complicated salad”. Considering how little time it takes to make a salad… this should be appealing to busy people. Complicated salads only take a little longer than simple salads. It’s also a great alternative to the same boring salad you’ve been trying to eat meal after meal in order to avoid getting new pants after all those rich holiday meals. I love shopping but I’d rather spend my money on farmer’s market veggies than pants.
Start out with 2 medium zucchini. These are your “noodles”. For the noodles, cut off both ends of each zucchini. Slice the zucchini the long way so that you have long, wide noodles. Use a knife, cutting as thinly as possible and be really careful. Set them aside. Now it’s time for the creamy filling.  You’ll need the following ingredients:
1 block of Mori-Nu silken tofu
1/4 cup lemon juice
3 cloves of garlic
1/2 teaspoon salt
2 tsp tablespoons Italian seasoning
4 cups spinach

Combine all the ingredients except for the spinach in a food processor or blender. Blend until smooth. Scrape into a large bowl. If you want to be extra raw or soy free, substitute a cup and a half of soaked cashews for the tofu. Chop the spinach finely by hand and set it aside.

Now it’s time for the tomato topping. You’ll need to get all of these ingredients.
1 cup of sun-dried tomatoes (pre-soaked or not, just you’ll need more water for the latter)
1/4 cup water
1 medium tomato, chopped
3 cloves of garlic
1 handfull of fresh basil
salt to taste
Combine the ingredients in the food processor and blend until slightly coarse.

To assemble the manicotti, arrange 3 or 4 zucchini strips on a cutting board, slightly overlapping one over the next by about 1/2 inch as in the photograph. Add a handful of chopped spinach, as shown. If you’re feeling less adventurous, layer the ingredients to make “lasagna” instead.

Place 1/4 cup of the creamy filling in the center and spread about an inch thick. Add some more spinach.

Roll the zucchini up to make “manicotti”. Place two manicotti on a plate and top with a few tablespoons of the tomato sauce. Garnish with a sprinkling of raw parmesan and/or chopped basil. I also sliced up some black olives. I love olives.

This is Christie, signing off… food coma.

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