Roasted Plantains and Beans

Just a simple Sunday dinner.

Slice 3 green plantains, then toss with olive oil, salt and pepper. Roast on 400 F for 15-20 minutes, until cooked and golden. Meanwhile, saute 1/2 cup red onion with 3 minced garlic cloves, add in two cans of drained beans (black and pinto), simmer 30 minutes. Season to taste and serve with hot sauce.

For the salad: chop 2 small (or 1 large) heads of Romaine lettuce and 1 tomato. Add pickled jalapenos, 1 cup of corn, 7 or 8 olives, and 1/2 cup red onion.

For the cilantro-cashew dressing: blend together 1/3 cup raw cashews with 1/4 cup water, 1/2 cup cilantro, 2 TBL apple cider vinegar, and lots of black pepper. Blend until very smooth.

Raw Mexican rice

Made with parsnips!


2 medium parsnips
1/2 cup cilantro
1/2 cup sundried tomatoes
1 TBL olive oil
1/4 cup lemon juice
1 tsp garlic powder or 1 clove garlic
1/2 cup chopped red onion
1/2 tsp cumin
1/4 tsp turmeric
Salt to taste

In the food processor, blend together all ingredients EXCEPT the parsnips and salt. Remove the dressing and set aside. Cut parsnips into pieces that will fit in the food processor. Pulse until the texture looks like fluffy rice. Combine parsnips with tomato dressing. Add salt to taste and more olive oil if needed.

Serve with with guacamole and beans!

Beans, beans in everything

**My Kid Bean looks like this, but about 6 inches tall and without the person inside.

Earlier today, my sister commented that she loved how beans end up in everything featured on the blog, even pumpkin pasta. My sister is also a true bean lover, so much so, that a few years ago, she and my mother ate enough Hanover kidney beans to order not 1, but 2 of the little “Kid Bean” plush toys. Of course, my sister had one first, and then I had to have one.

Beans are full of fiber and protein, tasty, cheap, and can be eaten any time of day. To prepare for my work week, I’ve started making a large tofu scramble on the weekend and freezing it in individual portions. Tofu (obviously) comes from soybeans, and I like to add in pintos or black beans depending on my mood. For lunch and dinner, the bean possibilities are endless: beans and rice, soups/stews, pasta dishes, burritos, burgers, falafel, mixed in a salad, barbecued, baked, blended, mashed. Even eaten straight from the can.

We keep a stock of beans, both canned, dried, and frozen in the house: black beans, pintos, chickpeas, white beans, kidney, lima, black eyed peas. We also are quite fond of pulses–peas and lentils.

Why is this relevant? I’ve been thinking about buying a pressure cooker.

Although canned beans are cheap and healthy, we could (probably) save money (factoring in the cost of the cooker, electricity, water), we would certainly control the amount of salt, and it would save on packaging (thus, less recycling a loathsome task in my opinion.)

More recipes tomorrow!

**Kid Bean photo from The Beantown Gazette.

Mushrooms, beans, and kale served over rice and cauliflower

For the rice: 1 cup of rice and 1/4 head of caulifower, cooked with  3 green onions in the rice cooker with a dash of salt.

Saute 1 lb mushrooms in a dutch oven, DO NOT add oil. Cook until the mushrooms release some of their juices (about 1 TBL) and then remove mushrooms (leave liquid in the pan) and place them in a bowl. Cover mushrooms with balsamic vinegar and hot sauce (we use Cholula) and set aside. Mix together 1 cup water, 3 garlic cloves minced, 1 tsp black pepper, 1 TBL soy sauce, 1 tsp parsley, and 1/2 onion powder. Pour mixture in the dutch over and bring a boil. Drain most of the liquid from 2 cans of beans (we used white and pinto) and add to the dutch oven. Add 1 bunch of kale (dinosaur) and reduce heat to low, sprinkle with more black pepper. Cover pot and cook 10-15 minutes. Add mushrooms and cook 5-10 minutes uncovered. Serve over rice-cauliflower and top with more hot sauce.