Okay, so we know that beans are good for your heart (cue that jingle we all know), but how do we incorporate them into our meals, in a fun way?
Well, you’ve come to the right place!
Sure, we can simply throw them on a salad, or in a soup. However, I want to showcase some creative ways to incorporate them more seamlessly into your everyday dishes!
Think: pizza, pasta and meatballs. You may not even notice that there are beans in there!
Check out the recipes below. Let me know which one you’d like to try!
In a mixing bowl whisk the chickpea flour, water abd two-thirds of the oil together until smooth. Let the batter sit for 1 hour at room temperature.
About 10 minutes before the batter is done resting preheat the oven to 450ºF and place a 10-inch cast-iron pan inside the warming oven.
Remove the pan from the oven and turn the broiler to high. Add the remaining oil to the pan and swirl to coat. Pour the batter into the pan and place it under the broiler for 5 to 7 minutes until the edges have browned and the top of the flatbread is firm. Remove from the oven.
Reduce the oven temperature to 350ºF.
Carefully remove the chickpea flatbread from the pan and transfer to a baking sheet. Top it with tomato sauce, spices and shredded cheese. Return to the oven and bake for 10 to 12 minutes until the cheese is bubbly and browned. Top with basil.
Add a few splashes of the vegetable broth to a large pot. Bring to a gentle boil over medium heat then add the onion, carrot, and garlic. Cook for 3 to 5 minutes or until the onions have softened and the broth has mostly evaporated. Stir in the tomatoes and spices. Continue to cook for 2 to 3 minutes more.
Bring the soup to a gentle boil and stir in the pasta. Cook the pasta for about 7 minutes or until al dente.
Remove the soup from the heat and stir in the spinach until wilted. Season the soup with additional salt if needed. Divide between bowls and enjoy!
Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
Heat the oil in a small skillet over medium heat. Once hot, add the shallot and cook for 4 to 5 minutes or until softened. Remove from heat and set aside.
In a small bowl, add the ground flax seeds and water and let sit for a few minutes to thicken slightly.
In a food processor, add the lentils, shallot, flax mixture, spices nutritional yeast and almond flour. Pulse until combined and the dough starts to hold together.
Using slightly damp hands, roll the dough into golf-ball sized balls. Place on the baking sheet.
On the other baking sheet lined with parchment paper, add the chopped veggies and drizzle with avocado oil.
Roast both baking sheets in the over for 25 minutes, flipping halfway.
Divide into containers, along with the rice. Enjoy!
Hi Nicole. I’ve never done the “overnight” oats before and I see you provide lots of variations. Am I suppose to put in fridge overnight? Your instructions don’t actually say. And do I mix “all” the ingredients in at one time?
Hi Nicole. I’ve never done the “overnight” oats before and I see you provide lots of variations. Am I suppose to put in fridge overnight? Your instructions don’t actually say. And do I mix “all” the ingredients in at one time?
Hi Cindy! Yes please leave them in the fridge overnight, while mixing all of the ingredients together. Let me know how you like them 🙂
What about using steel cut oats ? Will they work also?
They certainly will!