Day 231 Vegetable Pie with Bean Crust

Vegetable Pie with Bean Crust

1 Carrot, diced
1 Zucchini, diced
1 Yellow Squash, diced
1/2 Onion, diced
2 Tomatoes, diced
1 Cup Spinach
1 Cup Mushrooms, sliced
2 Cloves Garlic, chopped
1/2 Cup Total Herbs, Parsley, Thyme and Rosemary, chopped
1 Pound of Mixed Beans, pureed (I used cannelloni and kidney beans)
1 Cup Veggie Stock
Salt and Pepper to taste
Dried Fruit Relish (Day 230)

Bean puree

1.  Preheat the oven to 375 F.  Place the vegetables on a baking tray.  Add the stock and roast for 20 minutes. After roasting, drain the stock and mix in the garlic and herbs. Salt and pepper to taste.

Veggies ready to roast

2.  Spread half of the bean puree on the bottom of a casserole dish. Top with the mixed vegetables.  Spread the remaining bean puree on top of the vegetables.

Baked pie

3.  Bake covered at 350 F for 1 hour.  Remove cover and bake an additional 15 minutes.

4.  Serve with the dried fruit relish.

Goes well with a green salad.

Soundtrack Trapt - DNA

Day 222 Red Bean Chili

Red Bean Chili

4 Cups Water
1 Rutabaga, peeled and cut into chunks
2 Bell Peppers, seeded and cut into chunks
1 Onion, diced
1 Tomato, diced
2 Celery Stalks, cut into chunks
1 Carrot, diced
1 Bunch Green Onions, diced
4 Cloves Garlic, minced
1 Tablespoon Ground Cumin
1 Branch Fresh Sage
2 Tablespoons Chili Powder
1 Teaspoon Red Pepper Flakes
1 Tablespoon Seaweed
4 Cups Cooked Kidney Beans

1.  Bring water to a boil.  Add the vegetables and spices. Cook 20 minutes or until the veggies are tender.

2.  Add the beans.  Continue cooking until the beans are heated through.  Add more water if necessary.

Goes well with a green salad.

Soundtrack Lupe Fuentes - Ibiza Essentials 2016

Day 214 3 Bean Salad with Pepitas

3 Bean Salad with Pepitas

1 Pound Green Beans, trimmed and cut into thirds
1 Cup Cooked Kidney Beans
1 Cup Cooked Navy Beans
1/2 Red Onion, chopped
2 Cloves Garlic, minced
1 Tablespoon Red Bell Pepper, diced
1 Tablespoon Green Bell Pepper, diced
1/4 Cup Fresh Herbs, Parsley, Rosemary and Thyme, chopped
1/4 Cup Apple Cider Vinegar
1/4 Cup Pomegranate Juice
Salt and Pepper to taste
1/4 Pepitas, toasted
Salad Greens

1.  In a large skillet, mix the beans, peppers, onions and herbs.  Mix the vinegar, juice, garlic, salt and pepper.  Add the the bean mix to the skillet.  Cook over medium heat until onions are soft.

Toasted pepitas

2.  Place salad greens in a serving bowl.  Top the bean mix, then the pepitas.

Soundtrack Dorothy - ROCKISDEAD

Day 181 Quinoa, Kale and Beans

Quinoa, Kale and Beans

1 Can Aduki Beans, drained and rinsed
3 Cups Cooked Quinoa, from 1 cup dry
1 Bunch Kale, stems removed and sliced
2 Carrots, peeled and sliced
1/2 Cup Brazil Nuts, chopped
1/2 Cup Sunflower Seeds
1 Cup Stock

Dressing
Juice of 1 Orange
Juice of 1 Lemon
2 Cloves Garlic, minced
1 Pinch Salt
1 Pinch Cayenne
2 Tablespoons Chives, chopped

Dinosaur Kale

1.  Cook the kale and carrots in the stock until softened.  Add the beans and quinoa and heat through.

Kale and carrots simmering

2.  Whisk all the dressing ingredients together.  Add to the bean dish.  Add the nuts and seeds.  Mix well.

Dressing

Soundtrack - Best of Classic Reggae - Various Artists

Day 152 Hummus and Navy Bean Wrap

Hummus and Navy Bean Wrap

Hummus
1 Can  Chickpeas, plus a few tablespoons of can juices
1 Teaspoon Garlic Powder
1/2 Teaspoon  Paprika
1 Tablespoon Tahini
1 Tablespoon Olive Oil
Salt to taste


The Wrap
 Wholewheat Tortilla Wraps
1 Can Navy Beans, drained
1 Cup Cherry Tomatoes, halved
1 Yellow Bell Pepper, chopped
Salt to taste
1 Cup Butter Lettuce

Hummus

1. Place the hummus ingredients in a food processor and process till smooth.

2.  Place beans, tomatoes and bell pepper in a saucepan.  Heat till warm.  Salt to taste.

3.  Spread hummus on tortilla, then layer with some lettuce.  Top with the bean mixture.

Soundtrack Sunbathers - Love Peak

Day 123 Modern Baked Beans

Modern Baked Beans

1 Tablespoon Olive Oil
Onion, chopped
Carrot, chopped
Bell Pepper, chopped
Garlic Clove, chopped
Can Black Beans, drained
Can Kidney Beans, drained
1 Cup Spinach, sliced
1/4 Cup Yellow Mustard (Day 121)
1/4 Ketchup
1 Tablespoon Brown Sugar
1 Tablespoon Soy Sauce
Salt and Pepper to taste

Sauteed vegetables

1.  Heat olive oil in a large skillet.  Add onions.  Cook for 5 minutes.  Add carrots, cook until soft.  Add pepper and garlic, cook for an additional minute.

2.  Add the beans, heat through.  Add the spinach and cook until it loses its shape.  Stir in the mustard, ketchup, brown sugar and soy sauce. Cook until creamy.  Salt and pepper to taste.

Goes well with pasta.

Soundtrack Adele - 21

Day 95 The Easiest Beans and Rice

The Easiest Beans and Rice

1 Cup Brown Rice, cooked
1/2 Cup Pinto Beans
1/4 Salsa Verde
1 Sweet Pepper, sliced
1 Carrot, sliced
Creamy Herb Dressing, to taste

This is just a matter of layering everything.  Start with the rice, then add the beans.  Top with the remaining vegetables and finish with the dressing, Microwave till warm.  Makes a easy and filling lunch.

Soundtrack Anthrax - Live The Island Years

Day 79 Three Bean Chili

Three Bean Chili

1 Tablespoon Canola Oil
1 Large Onion, chopped
4 Cloves Garlic, minced
2 Tablespoons Chili Powder
1 Tablespoon Ground Cumin
1/2 Teaspoon Chipotle Sauce
28 Ounce Can Crushed Tomatoes
3 Tomatoes, chopped
15 Ounce Can Red Kidney Beans, rinsed
15 Ounce Can Cannelloni Beans, rinsed
15 Ounce Can Black Beans, rinsed
1 Cup Red Wine
2 Cups Vegetable Stock
1/2 Teaspoon Pepper
Salt to taste
Green Onion, for garnish
Cheddar Style Mock Cheese for garnish

1.  Heat Oil in a large pan over high heat.  Add the onions and cook until softened.  Reduced heat, add garlic.  Cook 3 minutes.  Add chili powder, cumin, and chipotle sauce.  Cook for 2 minutes.

2.  Add the tomatoes, beans, wine and stock.  Mix well.  Bring to a boil, then reduce to simmer and cook for 30 minutes.  Add the salt and pepper.

3.  Garnish with onion and cheese when serving.

Goes well with toast.

Soundtrack Filter - Title of Record

Day 30 Bean and Vegetable Pasta

Bean and Vegetable Pasta

12 Ounces Whole Wheat Spaghetti
1 Tablespoon Olive Oil
1 Onion, chopped
2 Cloves Garlic, Minced
3 small Carrots, diced
1 Bell Pepper, chopped
2 Roma Tomatoes, chopped
1 Can Cannellini Beans
1/2 Cup Walnuts, chopped
1 Cup Pesto (see day 26)
Salt and Pepper to taste

Ingredients

1.  Cook the spaghetti in a large pot according to package directions.

Bean and vegetables

2.  Pour oil into skillet  Add onion and garlic and cook 5 minutes.  Add the carrots and cook until soft.  Add the pepper, tomatoes and beans.  Cook till warm.  The pepper and tomatoes should not be overcooked.  Add the walnuts.

Pasta with the pesto

3.  Drain pasta.  Return to large pot and add the pesto.  Mix well.  Add the bean and vegetable mix.  Stir well.  Add salt and pepper if needed.

Ready to serve

Goes well with Zucchini Slaw

Pairs well with 2007 Vieux Telegraph Chateauneuf du Pape

Soundtrack Fugazi - Steady Diet of Nothing

Day 26 Polenta with Beans and Pesto

Polenta with Beans and Pesto

Beans
3 Small Carrots, chopped
1 Sweet Onion, chopped
1/2 Cup Mushrooms
Salt and Pepper to taste
1/4 Turmeric
1/3 Cup Vegetable Broth

Onions and carrots ready to cook

Place broth in skillet.  Add carrots and onion.  Cook until soft.  Add mushrooms and beans.  Cook on medium until all ingredients are hot.  Add the spices.  Cover and cook on low until the broth is absorbed.

Beans and veggies ready to serve

Pesto
3 Cups Basil
1 Cup Arugula
1/4 Cup Walnuts
1/4 Nutritional Yeast
3 Garlic Cloves
Juice of 1 Lemon
Salt and Pepper to taste
1/2 Cup Walnut Oil

Add all ingredients to the foods processor.  Pulse a few times.  With the motor running, stream the oil into the processor.  Mix until all ingredients are well incorporated.

To serve, cut a slice of warm polenta in half.  Top with the bean mixture, then with the pesto.  Refrigerate any left over pesto.

Pesto ready to process

Pesto ready to serve

Goes well 2013 Pouilly Fuisse

Sountrack Arcade Fire - The Suburbs

Day 6 Beans and Rice

Tracey's Beans and Rice

1 1/4 cup Pinto Beans
2 1/4 cup Vegetable Stock
1 1/2 cup White Rice
2 Tablespoons Olive oil
Onion, chopped
2 Garlic cloves, chopped
28 oz can chopped Tomatoes
1 cup Red Wine
1 Tablespoon dried Rosemary
1 Teaspoon dried Basil
1/4 fresh Dill
1 Tablespoon Salt
Whole Wheat Croutons.

1.  Cook the beans in a large pot.  You do not need to soak overnight.  Start on boiling, then reduce heat and cook until beans are soft.

2.  Cook the rice in the vegetable stock.  Start on boiling, reduce heat and cover for 20 minutes.

3.  Heat the olive oil in a medium saucepan.  Add the onion and garlic.  Cook until the onion is translucent.  Add the can tomatoes and cook until warm.  Add the wine and dried herbs.  Cook on medium heat until the sauce thickens.  Add the dill and salt.

4.  Drain the beans.  Return to the large pot.  Add the rice and mix well.  Add the tomato sauce.  Mix well. Top individaul dish with croutons. You are ready to eat.

Soundtrack  Cashmere Cat - Wedding Bells
Paired with Sancerree.