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Minaelle

@ahbtoamy

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Minaelle

MinaëllesKitchen.ca

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Roasted tomato white bean soup with mini focaccias

Roasted tomato white bean soup with mini focaccias 🥹🍅🍂 the perfect fall comfort dinner, and part 8 of bringing you recipes to help you eat more beans, recipe below!

INGREDIENTS (for 2)
3 large tomatoes
1/2 onion
1 head of garlic
1 red pepper
1 tbsp + 1 tsp olive oil
Salt and pepper
1/2 cup cooked cannellini beans
1/4 cup oat milk
3/4 cup vegetable stock
5-6 basil leaves

INSTRUCTIONS
1. Preheat oven to 375F.
2. Cut tomatoes into quarters and cut pepper in half and remove seeds. Then, cut half of an onion into quarters and cut the top off the head of garlic.
3. To a lined baking sheet, add the tomatoes, pepper and onion and drizzle with 1 tbsp of olive oil. Sprinkle a pinch of salt along with some ground pepper.
4. Add 1 tsp of olive oil to the top of the head of garlic. If you have a small roasting dish for garlic, add the head of garlic to it. Otherwise, wrap the head of garlic in aluminum foil and add to the lined baking sheet.
5. Roast in the oven for 30 minutes.
6. Add the roasted tomatoes, pepper, and onion to a pot, and squeeze the garlic out of its peels (be careful not to burn yourself). Add in cannellini beans, oat milk, vegetable stock, basil leaves, and a pinch of salt, then blend with a hand mixer until smooth. If using a blender, blend everything together first, then pour into a pot to heat.
7. On medium-low heat, bringing to a simmer for a few minutes until warm. Taste for saltiness and add an extra pinch of salt if needed.
8. Serve with fresh basil, and enjoy!

*Depending on the saltiness of your vegetable broth, you may need more or less salt.

#tomatosoup #soup #soupseason #healthydinner #dinnerideas #vegetariandinner #vegandinner #souprecipes

Feeling extremely grateful for another year of rea

Feeling extremely grateful for another year of really good food (and way too many cans of beans) and more importantly, the best people to enjoy it with (and in the coolest places!!) 🌲🧚‍♀️🤭💖🫧

And for all you amazing people for sticking around and trying my recipes, it truly means the world 🥺

Love you all
xxx

Week of healthy dinner ideas 💌🍜🍂 Here ar

Part 7 of 10 trying to teach you to fall in love w

Part 7 of 10 trying to teach you to fall in love with beans, with this whipped tofu and spiced chickpea plate 💛🌱 this plate is so colourful and comes together in under 30 minutes 🥹

INGREDIENTS
1 cup shredded red cabbage
2 tsp lemon juice
2 large kale leaves
2 tbsp olive oil
1 medium zucchini
1/2 tsp paprika
1/2 tsp cumin powder
1/2 tsp Italian seasoning
Pinch of salt
2 cups cooked chickpeas
3-4 cloves of garlic
1 tsp nutritional yeast

WHIPPED TOFU
1/4 cup roasted unsalted cashews
1/2 cup water
200g extra-firm tofu
2 tbsp olive oil
2-3 tbsp lemon juice
3 tbsp nutritional yeast
Pinch of salt

PESTO
Lots of fresh basil
Olive oil
Lemon juice
Pinch of salt

METHOD
1. Start by preparing the whipped tofu. To a blender, add cashews and water and blend for 30 seconds. Then, add in tofu, olive oil, lemon juice, nutritional yeast and salt and blend until thick and creamy.
2. Next, prepare the pesto by finely chopping basil leaves and adding to a bowl with a bit of olive oil and lemon juice and a pinch of salt.
3. Shred red cabbage and add to a bowl with 1 tsp lemon juice, giving it a good mix to coat it with the lemon juice. Roughly chop kale leaves. Set these aside while you prepare the zucchini and spiced chickpeas.
4. Next up is the the grilled zucchini. Slice it into about 6 slices lengthwise, then add to a grill or pan with about 1 tbsp of olive oil and fry on each side for 2-4 minutes, until golden or charred. Remove from heat and set aside.
5. Peel and mince the garlic cloves and drain and rinse the chickpeas (if they’re canned).
6. To a non-stick pan on medium heat, add 1 tbsp olive oil along with the spices (paprika, cumin, Italian seasoning, pinch of salt) and toast the spices for a couple minutes, stirring them frequently. Add in the chickpeas and minced garlic, continuing to stir for a few minutes. Finally, add the nutritional yeast and lemon juice, then remove from heat after 2-3 mins.
7. Plate up by spreading the whipped tofu on the bottom of the plate, then adding chopped kale, grilled zucchini slices, the chickpeas, red cabbage, and finishing off with pesto. Enjoy!

#chickpeas #healthyrecipes #recipeideas #easydinner #dinnerideas

Part 6 of 10 trying to teach you to fall in love w

Part 6 of 10 trying to teach you to fall in love with beans, with these green goddess butter beans ✨💚 these beans are ready in 20 minutes and are so good with a slice of bread! 🥰

INGREDIENTS
1 tbsp olive oil
3-4 cloves of garlic
1 shallot
1 medium zucchini
2 cans of butter beans (400mL each)
2/3 cup of peas, thawed

HOMEMADE PESTO
2-3 kale leaves
Lots of fresh basil
1/2 cup roasted unsalted cashews
1 1/2 tbsp lemon juice (about 1/2 lemon)
3 tbsp nutritional yeast
Pinch of salt
1 cup water

METHOD
1. Dice the shallot, peel and mince the garlic cloves and cut the zucchini into half moons.
2. To a non-stick pan on medium heat, add the olive oil along with the shallot, stirring frequently.
3. After a few minutes, add the garlic and then the zucchini and continue stirring.
4. Meanwhile, drain and rinse the cans of butter beans, setting aside 2/3 cup of beans for the pesto.
5. Reduce heat to medium-low and keep an eye on the pan while you prepare the pesto. To a blender, add kale, lots of basil leaves, cashews, 2/3 cup butter beans, lemon juice, nutritional yeast, salt and water and blend until smooth and creamy.
6. Add the beans to the pan along with the peas and pesto and turn the heat up to bring to a simmer.
7. Simmer for a few minutes until it reaches a good consistency (adding a bit more water if needed to loosen), then enjoy!

#greengoddess #butterbeans #easydinner #mealprep #dinnerideas

If you’re thinking about eating less meat… Th

If you’re thinking about eating less meat…

This one’s for you 🫶🏼

After 4 years of eating plants, I’ve learned that a plant-based diet is not one of restriction. In fact, the best food I’ve ever eaten has probably been in the last 4 years.

So if you’re looking for a sign to introduce more plants into your diet, this is it. You’ve found it.

And if you need some recipes to start, here ya go (in order from the video):
✨ whipped tofu chickpeas
✨ cherry tomato basil butter beans
✨ roasted cauli on a red pepper tofu sauce
✨ miso mushroom butter beans
✨ ramen noodle soup
✨ lentil coconut curry
✨ roasted red pepper and bean orzo

Happy #WorldVeganDay friends 🌱

Part 5 of 10 trying to teach you to fall in love w

Part 5 of 10 trying to teach you to fall in love with beans, with this sweet potato and black bean dish, topped with an avocado cilantro sauce ✨💚

INGREDIENTS
1 medium yam or sweet potato
2 tbsp olive oil
Salt & pepper
1 small onion
3-4 cloves of garlic
1 red pepper
1 tomato
2 large kale leaves
1/2 tsp paprika
1/2 tsp cumin powder
1/2 tsp chili powder
1 can of black beans (540mL)
1/2 cup vegetable broth
1/2 avocado
Pickled onions (optional)
Plant-based unsweetened yogurt or sour cream (optional)

CILANTRO DRESSING
Bunch of cilantro
1/2 avocado
1 tbsp lemon juice
75g silken tofu
2 tbsp nutritional yeast
Pinch of salt
1/4 cup water (+ more if needed)

METHOD
1. Preheat oven to 375F.
2. Cube sweet potato, then add to a large mixing bowl with 1 tbsp olive oil and pinch of salt and pepper. Roast for 30 minutes, or until tender.
3. Meanwhile, chop your veggies. Dice an onion, red pepper and tomato, mince garlic cloves and roughly chop kale.
4. To a frying pan on medium heat, add 1 tbsp of olive oil and the onions, stirring frequently.
5. Once the onions are translucent (after about 5 minutes), add the red pepper, tomato and garlic and continue to stir.
6. After a few minutes, add the spices (paprika, cumin and chili), a pinch of salt and pepper, and tomato paste, and give it a good mix.
7. Drain and rinse the can of black beans, then add it to the pan along with vegetable stock. Stir, then bring to a simmer to reduce and thicken.
8. After about 5 minutes, add the chopped kale, and continue to simmer. Once it has simmered down to your desired consistency (not too liquid), add the roasted sweet potato and reduce heat to low.
9. To a blender, add cilantro, avocado, lemon juice, silken tofu, nutritional yeast, salt and water, and blend until smooth, adding a couple more tbsp of water if needed.
10. Remove from heat, then serve with a dollop of plant-based yogurt/sour cream, sliced avocado, the cilantro sauce and pickled onions. Enjoy!

#recipeideas #dinnerideas #healthyrecipes #dinnerrecipes #blackbeans #burritobowl #vegetarianrecipes

Part 4 of 10 trying to teach you to fall in love w

Part 4 of 10 trying to teach you to fall in love with beans, with this one-pot roasted red pepper orzo with cannellini beans 🧡

INGREDIENTS (for 2)
3 red bell peppers
1 head of garlic
2 tbsp olive oil
1 small onion
1/2 cup orzo
1 1/2 cups vegetable stock
1 can of cannellini beans (400mL)
75g silken tofu
1/2 lemon (or 1 1/2 tbsp lemon juice)
2 tbsp nutritional yeast
1/2 tsp salt
1/2 cup water
Handful of fresh basil leaves

METHOD
1. Preheat oven to 400F.
2. Cut 2 bell peppers in half and remove the insides and seeds, then cut off the top of the head of garlic. Drizzle 1 tbsp of olive oil into the head of garlic, and 1/2 tbsp on the peppers.
3. Roast for 30-40 minutes, until the peppers are charred and the garlic cloves softened.
4. Slice an onion, then add to a frying pan on medium heat with 1/2 tbsp of olive oil, stirring frequently.
5. Add a sliced red pepper, continuing to stir.
6. Once the peppers have softened, add the dried orzo and vegetable stock, then cover and let simmer, stirring every couple of minutes so the orzo doesn’t stick.
7. Drain and rinse the can of cannellini beans, setting 1/3 cup aside for the sauce.
8. Add the beans to the pan with the orzo, then reduce heat to low, and taste the orzo to make sure it is cooked through. Keep an eye on it and continue to stir.
9. Once the peppers and garlic are done, peel the skins off the peppers and remove the roasted cloves.
10. Blend the roasted peppers, garlic, tofu, 1/3 cup beans, lemon juice, nutritional yeast, salt and water.
11. Pour the sauce, stir and then turn the heat up to medium to simmer. Add in chopped basil and continue to stir for a couple minutes.
12. Remove from heat, top with more basil and lemon juice, enjoy!

#easyrecipes #onepot #onepotrecipes #mealprep #recipeideas

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