Archives for posts with tag: recipe

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I’ve been mixing chocolate with other ingredients in my bean bakes, but last week I decided to aim for pure chocolate decadence—within dietary and nutritional limits, of course.

I had two pieces for breakfast this morning. The result was that my Chocolate Monster was purring contentedly and, hence, I was very happy. As some of you may know, there’s nothing more aggravating than having a Chocolate Monster nipping away at you.

This bake, which has the taste and texture of a brownie made with flour, extends well beyond breakfast and makes a terrific snack and dessert. In fact, it’s so good, so healthy, and so good for dieters, I posted it on my Food Refashionista site as well.

Note: I used carob chips in this bake because I’m lactose-intolerant, but feel free to substitute regular chocolate chips, if you can.

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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.

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Want to feel decadent?

Have some of this bake for breakfast. I just did—two delicious pieces. It tastes like cake—sweet. It feels like cake—slightly dry and slightly crumbly. It even looks like cake.

But, as we know, it isn’t. Bean bakes are primarily protein and vegetable. You can’t get anything better for breakfast than that.

After I mixed it and added spices to bring out the sweetness of the squash, I realized it needed something to give it that extra je ne sais quoi. Coconut, I decided, but then I’m a coconut nut. I have the feeling raisins or currents would also work.

Anyway, this bean bake is so good that I’ve submitted it, along with “Cauliflower-Salsa Bean Bake and Dip” for the “My Legume Love Affair” event, hosted by The Well-Seasoned Cook and girlichef. Wish me luck!

Enjoy!

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Yes, you read the title correctly. 

I intended to make a savoury bean bake because I had leftover, cooked cauliflower that had to be used up.

But my chocolate craving just happened to be in the stratosphere.

What to do?

Use both chocolate and cauliflower in the bean bake, of course. The result? Amazingly delicious and brownie-like without a hint of healthy vegetable lurking in the depths!

Try it on your family and see if they can guess the secret ingredient? The spouse couldn’t and just rolled his eyes when I told him.

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What does a food blogger do when she/he makes a great-tasting dish that’s uglier than sin? Okay, maybe not that ugly?

The dilemma began with 8 cups of marked-down mushrooms, most of which were actually  in great shape. (What was that store thinking?)

Of course, I made mushroom soup (TFR). But I also decided to see what would happen if I experimented with a mushroom bean bake.

As you can see, the outcome wouldn’t win any beauty contests, but I loved its subtle mix of flavours, which were enhanced with a bit of hot sauce.

This bean bake also proved to be a very good complement to the Peanut Butter Tomato Soup (TFR) that I served as the first course in a dinner with some friends. All agreed the bake was good, but no one could guess its ingredients. Now that was fun!

And as to the question I first asked?

This bean bake was too good not to include on this blog, and I decided that discerning readers like yourself would understand that you can’t always judge a bean bake by its “cover.”

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I used to enjoy snack foods such as nachos, cheese, crackers, and spicy salsa dip—in my pre-diet and pre-gluten intolerant state. Recently, I asked myself: Could I replicate, to some degree, those great snacks in a bean bake?

Here’s what I had on hand:

  • Cooked cauliflower leftovers
  • A jar of mild salsa
  • Soft, creamy goat cheese that needed to be used up or else…!
  • Four olives that had taken up residence in a dark corner of the fridge
  • Nostalgia inspired by the jar of salsa

This cooking adventure was of the taste-and-test variety. I threw in the basic ingredients plus the cauliflower and then, ¼ cup by ¼ cup, I added the salsa from which I had drained most of the liquid. I knew from previous experimentation that too much liquid will create a pudding rather than a bake.

After using up all the contents of the salsa jar, I had a pale red batter that tasted like it was heading in the right direction. I added the cheese and, with a what-the-hell feeling, threw in the olives.

The result? A rich, salsa-flavoured bean bake with a creamy texture which suggested to me that this particular dish could be a dip as well as a bake. Hence the rice crackers in the photo.

Besides, the more a dish can multitask, the better it is, right?

Update: This recipe, along with savoury “Butternut Squash Bean Bake with Coconut,” into the “My Legume Love Affair” event, hosted by The Well-Seasoned Cook and Girlichef. Wish me luck!

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This bean bake is sweet, rich, much like a cake in texture, and has a lovely blend of banana and coconut flavours. Like Chocolate-Orange Bean Bake, it’s makes a great breakfast.

Now, I love coconuts but they don’t love my weight-loss program. Too many calories, alas.

Hence I used coconut extract to give it more coconut flavour, rather than adding more coconut. However, if you’re not worrying about calories…then, go for it! 

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This bean bake has…

  • A light chocolate flavour.
  • A hint of orange.
  • A cake-like texture.

It’s delicious, and I’ve been eating it for breakfast. Yes, that’s right. One of the nicest things about sweet bean bakes is that they make a first-class breakfast because they are loaded with protein. I need protein and when it comes in the guise of chocolate, I’m a happy camper!

Even the spouse, who is not fond of chocolate (how is that possible?), likes this bean bake—although he did say that it would probably be better if it were topped with whipped cream.

Well, what wouldn’t??!!

I’m a dieter, and I know very well that everything I can eat would taste much more exciting if it were fried, blended, mixed, chopped, or topped with the foods I can’t eat.

And I told him so in no uncertain terms, thank you very much!

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Welcome to my first bean-bake posting!

This bean bake is a delicious, rich mix of both vegetables with a tang of ginger and a hint of garlic. For meat-eaters, it would make a great complement to a roast beef or steak.

I decided to make this bean bake my first posted recipe because, in addition to being terrific taste-wise, it’s also a lovely bright yellow-orange. Not all bean bakes are both yummy and pretty at the same time. It all depends on the vegetables or fruits that you use. Think mushroom, and you’ll see what I mean. (Update: I just posted the Mushroom Bean Bake with Sage and Olive, and now you can see what I mean.)

I sprinkled cheese on the top because I was afraid that this bean bake would be bland. But it didn’t need the additional seasoning. It was very, very good just on its own.

Bon appétit!

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