Archives for the month of: April, 2012

Guess what? Sweet potatoes and bean bakes play well together! This bake has a great taste—a lot like sweet pumpkin pie with the tang of ginger—and great texture—dry enough to be a finger food, but smooth and moist so that it doesn’t crumble.

I have only one regret: I was lazy. Rather than take the sweet potato-bean mix out of the blender and put it in a bowl to then mix in the currants, I just threw those little guys straight into the blender.

They then became even littler guys and disappeared into the “beanwork,” if you know what I mean. The result was that the taste of currants merged with the bake, and I missed those satisfying sweet “notes.”

It wasn’t until I was writing this that I figured out another way to add the currants and still be lazy (see recipe). Anyway, to give you the idea, I sprinkled currants on top and around the bake for its photo op. But next time they’ll be inside, holus-bolus!

Read the rest of this entry »

This one tastes like candy. Seriously, it is very sweet and has a hint of caramel, although I’m not sure why. Still…who’s arguing with success? Not me and my sweet tooth.

As with the Mango Bean Bake, I’ve used ataulfo mangos which I let ripen as much as possible. And again, this bake appeared to be as light as a feather when it emerged from the oven. But after an overnight in the fridge, it had settled nicely. The texture is dense and somewhere between bread-like and pumpkin pie.

You might be asking why bother to have two recipes: one for just mangos and one with coconut added. Well, two reasons: 1) the ingredient list is slightly different; and 2) this bake is higher in calories than the first.

I like to keep bakes with different calorie counts separate so that dieters, like myself, can easily figure out which one they’d want to make. For example, the word coconut in this title would immediately alert me to a high-calorie ingredient, and I might decide I couldn’t afford that on a particular day.

Read the rest of this entry »

My version of spicy is another person’s version of bland, but the great thing about this bean bake is that you can “heat” it up all you want. Just increase the spices or add more hot sauce.

Like the other savoury bean bakes, the texture of this bake is dry-ish and bread-like. Have a piece with a hearty vegetable soup, and you have a delicious, low-calorie lunch. Or you can serve it as a side at dinner.

Read the rest of this entry »