Tag: Cannellini beans

Entrée, Italian, Lightened Up, Meal Prep, Vegetarian

Meatless Eggplant “Meatballs”

Annie

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The idea for meatless meatballs has been in my head for some time. I keep circling back to ideas for eggplant or lentils, and settled on trying Eggplant “Meatballs” complete with cannellini beans. Just like you’d make regular meatballs, they have panko and Parmesan as breading and an egg to bind. By baking them, they stay moist in the center with a crispy outside. While I didn’t try them with sauce yet, I think the crispiness will hold its own. All I can do is envision these with some basil marinara sauce or simmering in a vegetable bolognese or turkey bolognese.

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Entrée, Gluten-Free, Italian, Meal Prep, One Pot Dish, Soup, Vegetarian

Bread Soup!

Annie

Ribollita is a Tuscan vegetable and bean soup using leftover bread to make a hearty stew-like meal. Who doesn’t love an excuse to eat bread? When you’re always dipping bread into your soup, why not just pop it right in? Since moving to Boston’s North End (also known as the city’s “Little Italy”), Ted and I have been on a mission to find the best pizza and the best loaf of bread. We’ve started to frequent Bricco, an Italian bakery selling artisan breads. After picking up a whole wheat loaf, it only seemed fitting to make Tuscan Bread and Bean Soup. The bread breaks apart to delightfuly thicken this soup. Flavored with parmesan and full of veggies, this will be a new cold weather staple.

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Dairy-Free, Dessert, Entrée, Gluten-Free, Meal Prep, One Pot Dish, Soup, Vegan, Vegetarian

Down to Detox Winter Veggie Soup

Annie

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I made my own vegetable broth! It’s so easy thanks to Buzzfeed’s Tasty. Save veggie scraps, toss them in the freezer in a ziplock, and once the bag is full, you add the scraps, fill with water and simmer your broth to perfection. I’ve also done this in a slower cooker with a chicken carcass, carrots, onion and celery to make chicken stock — another easy 8 hr option. Plus, it’s great since you can manage how much sodium is in the broth; I added 1 teaspoon of salt for the whole batch, which is about 150 mg of sodium per cup of homemade veggie broth. I made this broth during the week while studying and I’ve been accumulating excess veggies leftover from Slow Cooker Sesame Chicken Brown Rice Bowls and Spaghetti Squash Lasagna ever since. I decided it was Soup Sunday and made a Winter Veggie Detox Soup with what I had piling up in my fridge. Winter produce that’s in season are lemons (or any citrus), kale, and sweet potatoes. I used fresh and ground spices to rev up metabolism, aid with digestion and help with inflammation. Not sure if it’s so tasty from sautéing lemon slices in fresh garlic, ginger and coconut oil or if it’s the flavors from the turmeric, cayenne and cinnamon, but for totally winging this soup, it’s pretty darn good.

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Dairy-Free, Entrée, Gluten-Free, One Pot Dish, Vegan, Vegetarian

The Easiest Weeknight “Pasta”

Annie

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Happy meatless Monday! I’ve been a little absent with school this past semester. Since we have one less class and one less clinical day, I hope to get more things written up and posted that I’ve already added to Instagram. To kick things off, here’s Vegetarian Sweet Potato “Spaghetti” using sweet potato noodles as the base. What an easy meal to whip together — sauté some veggies, open a can of beans, toss in the noodles and top with sauce. Now that I have a heartier spiralizer (thanks to the Inspiralizer from William Sonoma), I can’t wait to try making these at home!

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Dairy-Free, Entrée, Gluten-Free, Italian, One Pot Dish, Vegan, Vegetarian

The Veggie Vision “Pasta”

Annie

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Spaghetti squash is my go-to cold weather meal. With the cool days moving in and socks and sweaters becoming abundant, a fall twist on your favorite and classic pasta dish is in order. To celebrate a “Meatless Monday,” I’ve added cannellini beans for protein, and butternut squash to utilize another fall favorite. Throw in your other favorite veggies, top with the marinara sauce of your choice and you have a light but hearty and savory meal! Thank you, rosemary, for this Fall Vegetable “Spaghetti.”

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Dairy-Free, Gluten-Free, Italian, Side, Vegan, Vegetarian

Hearty, Flavorful & Abundant Beans

Annie

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Our family friend, Vin, showed my mom this idea for sautéing cannellini beans. Naturally, she brought it home and introduced it into our dinner repertoire, and I had to try this idea for sautéing cannellini beans. Here’s my take of Rosemary Cannellini Beans with Sautéed Spinach. It’s quick, easy and most importantly, delicious. It’s a great cold-weather side, as we transition into fall (or great in the warm weather too, especially next to something grilled). The rosemary and fresh baby spinach add flavor and greens to your meal, while the white beans add some heartiness and protein.

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