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Easy Refried Bean Casserole

I came up with this Easy Refried Bean Casserole when I was looking through my pantry to see what I could make for dinner. At first I was going to make taquitos, but the corn tortillas kept falling apart. It was just not going to work. That is when I came up with this casserole. It is basically refried bean taquitos in a casserole form. It  can be ready in about 30 minutes, is easy to assemble and requires very few ingredients. It turned out to be a winner.

Preheat oven to 350 degrees.

Layer tortillas into an 8 inch pie plate. Spread a layer of the Shortcut Refried Beans on top of the tortillas. Sprinkle half the corn on top of the beans. Sprinkle some Smokey Southwestern Seasoning on top of the corn. Repeat 1-3 more times It just depends on how deep is your pie plate.

Bake until it is hot, about 20-25 minutes.

You can use a number of different toppings: Guacamole, your favorite salsa, or my Creamy Cilantro Sauce/Dressing.

Serve with a salad or your favorite green vegetable.

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Note: Make sure you get Non-GMO corn products.

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Pinto Bean Burgers

These Pinto Bean Burgers turned out better than I thought they would. I was afraid the texture would be too mushy. It is hard to make a bean burger that is not mushy. I have been able to make a firm burger with my Black Bean Burgers, but I wanted to try hand with a different type of bean. If you want to try something other than black beans, give this one a try. They are pretty tasty.

  • 1 onion, medium, diced
  • 1 tsp garlic, minced
  • vegetable broth for sautéing
  • 1 1/2 c pinto beans
  • 1/2 c gf rolled oats
  • 3 tbsp aquafaba (liquid from canned chickpeas)
  • 2 tbsp walnuts, chopped
  • 2 tbsp cilantro
  • 2 tsp Smokey Southwestern Seasoning

Cook onions and garlic in a medium skillet over medium heat. Stirring frequently cook the onion mixture until it is soft and translucent. Use vegetable broth as needed to keep the onions from sticking to skillet. Transfer to a food processor.

Add beans, oats, aquafaba, walnuts, cilantro and Smokey Southwestern Seasoning. Process until the mixture is a chunky paste. Shape into 4 patties.

Make sure your skillet is hot before you begin to cook the patties. Cook the patties at medium heat, turning the patties when they are browned, about 6 minutes. Brown the second side of the patties.

Serve. Eat. Enjoy.

Note: These are good with BBQ sauce, salsa or a spicy aioli.

 

 

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White Bean Spread/Dip

I wanted to make a type of sandwich spread or dip for JB. It is very simple and delicious. It also freezes well. This White Bean Spread/Dip is made entirely in the food processor, which is another plus.

Combine all the ingredients, with the exception of the parsley into a food processor. Process until smooth and creamy. Add parsley and pulse 2-3 times to incorporate the parsley.

Note: White Bean Spread/Dip can be used as a sandwich spread or dip for veggies. You could also thin it out with some plant milk and turn it into a sauce. It is very versatile and adaptable to different flavor profiles.

Serve. Eat. Enjoy.

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Millet Chickpea Salad

I had some cooked millet that I wanted to use in another way. Instead as a base for a grain bowl I made a salad. This salad is good as is, or you can bulk it up with some salad greens. Also, it is good cold or warm. Either way you choose to eat it – Delicious.

Combine all the ingredients into a large bowl and thoroughly stir them until they are well incorporated.

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Serve. Eat. Enjoy.

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JB’s Chickpea Salad Spread

I made this version of my Chick(en)pea Salad Nests for my client JB. It is a simple recipe, yet so delicious. I made some modifications to the original recipe to suit the needs of the client.

  • 1 1/2 c chickpeas, cooked or canned (drained, rinsed)
  • 1/4 tsp onion powder
  • 1/4 tsp dry mustard
  • 1 tsp JB All-Purpose Blend
  • 2 – 3 tbsp dried cranberries
  • Macadamia Sour Cream, as needed for desired creaminess
  • Himalayan salt, to taste

Combine: chickpeas, onion powder, JB’s All-Purpose Blend and dried cranberries to a food processor. Pulse ingredients to desired consistency. transfer to a sealable container and add the Macadamia Sour Cream to desired creaminess. Chill in refrigerator for at least 30 minutes.

Serve. Eat. Enjoy.

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Easy Falafels GF/Vegan

I was trying to think of something different I could do with the chickpeas I had made and falafels came to mind. This recipe is easy and adaptable to go with your likings. It is all made in the food processor so there is minimal cleanup. I always like minimal cleanup.

  • 1 1/2 c chickpeas
  • 1/3 c cilantro, fresh, chopped
  • 1/2 c onion, diced
  • 2 tbsp sesame seeds
  • 1 1/2 tsp cumin
  • 1/4 tsp Himalayan salt
  • 1/8 tsp black pepper
  • 1/8 tsp coriander
  • 4 tbsp oat flour

Note: You can use the canned variety of chickpeas, however, make sure they are rinsed and drained.

Note: Oat flour can be made by grinding rolled oats into a spice grinder or food processor.

Combine all the ingredients into the food processor and process until it is thoroughly combined and resembles a crumbly dough.

Transfer to a bowl and cover. Refrigerate the dough for 1-2 hours. The refrigeration helps the dough to firm up and the falafels hold together better.

Form dough into 12 little patties. Cook the falafels over medium heat in a non-stick skillet. Make sure the skillet is hot before you put the falafels in the pan. Cook each side until a deep golden color.

Serve. Eat. Enjoy.

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Savory Crepes with Sautéed Spinach & Mushrooms

I have been asked to share the recipe for the filling I used for the Savory Chickpea Crepes. It is a very simple recipe and makes enough for 6 Savory Chickpea Crepes. Make sure you make the filling before you begin to make the crepes. The crepes roll the best when they are warm.

You can change out the spinach for any kind of greens you have, and even the mushrooms too.

Filling:

In a large dutch oven add mushrooms, spinach, All-Purpose Seasoning and garlic. Sauté over medium heat until mushrooms have released their water and the spinach has wilted.

By trial and error I found it was easier to put the crepe on a plate add the filling and roll the crepe.

Top with either my Cashew Béchamel – Basic White Sauce or JB’s Macadamia Béchamel – Raw White Sauce.

Serve. Eat. Enjoy.

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Savory Chickpea Crepes

Recently I brought to you the Red Lentil Tortillas and they have been a big hit. Chickpea Crepes have been on my mind lately. I used to make regular crepes, until I went WFPB Gluten-Free. These crepes are nutritious, flavorful, have minimal ingredients and are easy to make.

I increased the servings amount. Initially the recipe was half the amount, but that just was not enough, so I doubled it. the hardest thing is letting the batter rest.

In a high-speed blender add all the ingredients. Blend until completely combined. Cover the batter and let rest for a couple of hours at room temperature, or refrigerate overnight.

Heat a non-stick skillet to medium heat. Make sure you wait for the skillet to heat up. I got too impatient and ruined my first crepe. That was a sad moment.

Pour the batter into the pan tilting it to make a large circle.

Cook 1 1/2 -2 minutes, the top of the crepe will look dry. Slide a spatula around the edges to loosen and carefully flip the crepe . Cook the other side until it is browned, about 1 minute. As the skillet gets hot and remains hot the crepes take less time to make.
Do not get disheartened if the first crepe does not turn out. Look at it as a test to see if the pan is hot enough. It is still edible, just not pretty.

Serve. Eat. Enjoy.

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JB’s Savory Muffins/Mini Chickpea Frittatas

I could not decide to call theses Savory Muffins, or Mini Chickpea Frittatas. By whatever name you want to call them they are delicious, nutritious and portable. They also would be great for a brunch, lunch or dinner.

They were made for my food restricted client, so you might see some different ingredients in these  little bites of goodness.

Veggie:

  • 3 c Spinach, fresh, chopped

In a large skillet, wilt the spinach over medium heat. Set aside.

Preheat oven to 375 degrees.

Dry Ingredients:

In a large bowl whisk all the dry ingredients together, until well combined. Add the spinach and stir until the spinach is coated and equally distributed throughout the dry mixture.

Wet Ingredients:

  • 1 1/2 c Macadamia milk
  • 1 lemon, juiced
  • 1/2 c sparkling water

Pour the wet ingredients into the dry and thoroughly whisk together. Pour mixture into prepared muffin tins.

Bake for 25-27 minutes.

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Serve. Eat. Enjoy.

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Tempeh – Mushroom Lettuce Wraps with Simple Brown Rice

This is such a flavorful simple dish that I do not know why I did not make it sooner. I think I was a little intimidated by the tempeh, since I had never used it before. Silly me.

I rarely make things more than twice, but this just might make it on a regular rotation. You can omit the tempeh and increase the mushrooms if you like. I would triple the amount of mushrooms if you do so.

These lettuce wraps would be great for a crowd. Make some with Forbidden Rice Spring Rolls and Peanut Sauce and you have a wonderful meal.

  • 1-2 recipes Chinese Brown Sauce
  • Simple Brown Rice
  • 8 oz Tempeh, rinsed, steamed, chopped
  • 10 oz. Shiitake mushrooms, chopped
  • 5 oz. water chestnuts, chopped
  • Lettuce, iceberg or butter leaf
  • Lime, garnish
  • Green onions cut on the bias, garnish, optional

Make the Chinese Brown Sauce first. You can even make this 1-2 days in advance. I made two recipes of the Chinese Brown Sauce because it is that good, and the mushrooms and tempeh soak up the sauce. I had some leftover, however, if you like to spoon it on top of the lettuce wrap go for it.

Note: The Chinese Brown Sauce is a good one to keep in your refrigerator at all times. It is great for stir-fries, Asian noodles or just as a dipping sauce for spring rolls. It really is that good.

Rinse the tempeh and then steam for 15 minutes. The steaming softens the tempeh, making it more like a sponge to soak up the the flavor you will be pouring on it.

Make the Simple Brown Rice. While the Simple Brown Rice is resting; add the tempeh, mushrooms and water chestnuts to a large skillet. Cook over medium-high heat stirring constantly. I use a ceramic non-stick skillet. If you do not have one, make sure you have some vegetable broth on hand in case the tempeh-mushroom mixture starts to stick. Just add a little vegetable broth if this happens and it will loosen the tempeh-mushroom mixture from the skillet.

The Tempeh-Mushroom mixture cooks very fast. It is done when you see that the tempeh is golden and the mushrooms have reduced.

Reduce heat and add the Chinese Brown Sauce to the Tempeh-Mushroom mixture. Thoroughly stir so that the sauce completely coats the Tempeh-Mushroom mixture.

Assemble wraps and add a squeeze of lime. The lime really enhances the flavors of all the ingredients.

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Serve. Eat. Enjoy.

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