beans Archives - Page 2 of 3 - My Whole Food Life

Kale White Bean Squash Soup (Vegan)

September 16, 2015January 23, 2018 Melissa King 31 Comments

Have you ever tried kabocha squash? OMG it’s my favorite out of all the squashes. It is super sweet and buttery. Perfect for this Kale White Bean Squash Soup.

I used my Instant Pot to cook the squash and it only took like 7 minutes. Love that thing! I highly recommend one if you don’t have it.

I will also give directions for roasting the squash in the oven. This is a great way to get more kale in your diet.

This healthy soup recipe is perfect for fall. The squash gives it a nice sweetness that goes very well with the beans. It also helps to offset the bitterness of the kale. I used curly kale, but I think any kind of kale could work.

Lentil Spinach Salad with Avocado

September 11, 2015September 11, 2015 Melissa King 1 Comment

I have had 2 big bags of green lentils I needed to use up. So today was the day to make this Lentil Spinach Salad with Avocado. Avocado makes everything better, doesn’t it? This lentil salad came out really good and it’s easy to make. Budget friendly too. If you like lentils too, you may also like my lentil sloppy joes and my lentil loaf.

This makes a lot. About 4-5 servings. I think it is better the next day after the flavors have had time to marinate. It’s a great dish for a crowd. If you are new to lentils, this is the perfect dish to start with.

Curry Kidney Bean Veggie Burgers

February 19, 2015 Melissa King 19 Comments

I just love homemade veggie burgers. These Curry Kidney Bean Veggie Burgers are the latest recipe. This recipe was inspired by my curried kidney beans and corn recipe. It’s hard to make these Curry Kidney Bean Veggie Burgers look good in a photo, but I promise you they are delicious! These veggie burgers are great on their own, or you can eat them on a bun. I personally skip the bun and eat a couple patties with some veganaise. I also serve them with a side of roasted vegetables. So good!

These healthy veggie burgers are vegan and gluten free. I also used almond flour instead of oat flour, so they are grain free too! 🙂 If you didn’t want to use almond flour, oat flour would also work well. I think spelt flour would too.

Healthy Texas Caviar (Vegan)

August 11, 2014May 23, 2017 Melissa King 42 Comments

I live in Texas now, but did not grow up here. So I had never even heard of Healthy Texas Caviar until recently. Texas caviar is nothing like caviar at all. In fact, Texas caviar is a bean salad. You can also use chips to scoop it up like salsa. It’s very yummy!

This healthy salad could easily become a staple at summer parties! We all need more healthy salad recipes right? This is healthy salad is perfect for summer. You don’t even need to heat up your kitchen making it.

We used dried beans to make this recipe, but you can also use canned if you like. The measurements in the recipe are taken after the beans were soaked and cooked. I hope you enjoy this healthy recipe as much as we did.

How To Prepare Dried Beans

January 16, 2014January 23, 2014 Melissa King 70 Comments

Before I started eating clean, I always just bought canned beans. However, once I finally took the plunge over to dried beans, I never went back. Dried beans are very budget friendly. Since I get asked so many questions on how to prepare dried beans, I thought I would write this handy tutorial. I was once very intimated by the whole process myself.

Crock Pot Baked Beans

May 27, 2013June 30, 2014 Melissa King 54 Comments

I just love crock pot meals. I am more of a baker than a cook, so I tend to make my cooking recipes super easy. I have had a lot of requests lately for toddler friendly recipes. This is one! When I was a little girl, my favorite meal was baked beans. Of course back then, I ate the pork and beans in a can. No pork in this, but I promise it is delicious! I also have my Healthy Toddler Crackers.

Crock Pot Baked Beans

Crock Pot Baked Beans

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Prep Time 8 hr Cook Time 4 hr

Ingredients

3 cups dried pinto beans (soaked overnight)
1/2 large sweet onion diced
1 cup tomato paste
3 cups veggie broth
1/4 cup Wholesome Sweeteners coconut sugar
2 T maple syrup
1 T blackstrap molasses
1/2 tsp dry mustard
1 tsp garlic powder
1 apple cored, peeled and diced

Instructions

Soak the beans overnight.
In the morning, add all the ingredients to the crock pot.
Cook on high for the first hour and turn down to low for an additional 3 hours.

by Melissa King

Recipe Notes

You can cook it longer if you like. The longer it cooks, the more the flavors develop. This made at least 4-5 servings. You can eat it right away, store it for later, or even freeze it. Enjoy!