beans | My Foodie Call

Tag: beans
- Pumpkin Hummus Dip
  
  Posted at 7:00 pm by myfoodiecall
  
  Sep 18th
  Although hummus is relatively inexpensive, it is always nice to make your own. I think the key to making your own hummus is really getting that consistency down. You want it to be smooth and creamy or else no one will eat it. This one fit the bill.
  
  I especially like this one because it has pumpkin.
  
  Pumpkin Hummus Dip
  - 1 (15.5 oz.) can of organic garbanzo beans, rinsed and drained (or chick peas…you know they are the same right?)
  - 3/4 cup pumpkin (Love that it has whopping amounts of Vitamin A and fiber)
  - juice of 1 1/2 lemons
  - 1 tablespoon water
  - 1 clove garlic, minced
  - 1/2 teaspoon salt or more to taste
  - 1/4 teaspoon ground black pepper
  - 1-2 tablespoons chopped fresh parsley
  Gather these items.
  
  Put garbanzo beans, pumpkin, lemon juice, water, garlic, salt and pepper into food processor. Blend for 1 minute or until smooth. Stir in chopped parsley.
  
  Serve it up with some fresh-cut veggies.
  
  Kid approved.
  Posted in Salads, Soups, and Sides, Snacks | Tagged beans, pumpkin
- Vegetarian Enchilada Bake- Perfect for someone that thinks they can’t have a meatless meal. Ha!
  
  Posted at 6:06 pm by myfoodiecall
  
  May 6th
  
  This was one of the very first vegetarian recipes that I made for my family. This recipe is adapted from the PETA organization and isn’t the healthiest recipe on the planet, but it will suffice. I am a big fan of “transition meals” aka fake meats that make it easier for people to try and live meat free. This is a great transition meal and is a thumbs up for all ages.
  
  Enchilada Bake
  
  12 oz. vegetarian burger crumbles
  1 packet taco seasoning
  2 15.5-oz. cans enchilada sauce
  18 corn tortillas
  1 15.5-oz. cans pinto beans, drained
  2 green onions, chopped
  2 cups vegan cheddar cheese, shredded
  1 4.5-oz. can diced green chilies
  2 cups tortilla chips, finely crushed (try to find a bag with 3+ grams of fiber)
  
  • Preheat the oven to 375°F.
  • In a small bowl, combine the burger crumbles and taco seasoning and set aside.
  • Spray a 9-inch by 13-inch pan with oil.
  • In layers, spread a generous amount of enchilada sauce, 6 corn tortillas, 1 cans of pinto beans, a handful of green onion, a third of the shredded “cheese,” half the can of green chilies, lots more enchilada sauce, 6 more tortillas, all the seasoned burger crumbles, another third of the “cheese,” the remaining green chilies, more enchilada sauce, then the final 6 tortillas, more enchilada sauce, and the rest of the “cheese.” Cover in foil and bake for 30 minutes.
  • Remove the foil, top the entire casserole with the crushed tortilla chips, and bake for another 15 to 30 minutes or until bubbly and browned.
  
  Makes 6 servings
  
  Posted in Meatless mealtime | Tagged beans, enchilada, vegetarian
- veggies, beans, and being okay with mindless eating
  
  Posted at 9:38 pm by myfoodiecall
  
  Jan 21st
  
  Kids are always hungry. At least mine are. Always seems to happen when it’s post-afternoon-snack-but-its too-early-for-dinnertime. I try to beat them to the punch when I can. I find that if you stick a plate of veggies in front of them, 9 times out of 10 they will eat them. Although it is “mindless” eating and that tends to be taboo these days, I am a-okay with mindless veggie consumption. This dip is one that I found from Joy Bauer. http://www.joybauer.com/healthy-recipes/tuscan-bean-dip.aspx
  
  My kids approved. As a matter of fact, they used spoons for final scooping. That’s a good sign.
  
  Super simple. With an entire can of beans for protein, this has nothing to feel bad about, other than potential garlic breath.
  
  Tuscan Bean Dip
  
  Ingredients:
  
  1 can cannellini beans (basically white kidney beans), rinse and drain the goop. yuck!
  
  2 tablespoons balsamic vinegar
  
  2 teaspoons extra virgin olive oil
  
  2 tablespoon chopped, fresh basil OR dried basil (but reduce…fresh to dry ratio is 3:1)
  
  1/2 teaspoon sage, fresh, chopped
  
  2 cloves minced garlic
  
  1/8 teaspoon red pepper flakes
  
  ground pepper
  
  1/4 teaspoon kosher salt
  
  In a medium bowl, mash the beans with a hand-held potato masher. Stir in the next 6 ingredients. Season to taste with the salt and pepper. Serve with cold veggies for a winning combination.
  
  It might not be pretty, but it more than makes up for it in flavor.
  
  Posted in Snacks | Tagged beans, dip
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