Creamy Vegan White Chili

Servings: 6 bowls
Recipe from Make It Dairy Free
Husband-Tested in Alice’s Kitchen

This was a pretty tasty chili with the bonus of having roasted cauliflower (a cruciferous veggie) as one of its stars.  Top it with some salsa and/or guacamole or just a mix of fresh tomatoes and avocado.

  
For the cauliflower
2 tablespoons olive oil
1 head cauliflower, cut into florets
½ teaspoon salt
½ teaspoon black pepper

For the chili
2 tablespoons olive oil
1 yellow onion, diced
1 green bell pepper, diced
6 cloves garlic, minced
1 fresh jalapeno, diced
2 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon chili powder
½ teaspoon black pepper
¼ teaspoon cayenne pepper
4 cups low-sodium vegetable broth 
30 oz cannellini beans, rinsed and drained
1 cup full-fat coconut milk
8 oz diced green chiles 
15 oz corn kernels
¼ cup fresh cilantro, chopped, plus more for serving
2 tablespoon fresh lime juice
4 scallions chopped, for serving

Instructions
Preheat oven to 425˚F and grease a baking tray. In a large bowl, add cauliflower, drizzle with olive oil and stir. Then sprinkle evenly salt and pepper. Add to your prepared baking sheet in an even layer with the cut side facing down. Roast for 20 to 25 minutes, or until a fork pierces through easily. Heat olive oil in a large pot over medium-high heat. Add onion, bell pepper and sauté 4 minutes until softened. Add garlic and jalapeño and sauté 30 seconds longer. Add in cumin, oregano, salt, chili powder, black pepper and cayenne. Stir until fragrant about 30 seconds. Add veggie stock and bring mixture to a boil then reduce heat to medium-low to simmer. Meanwhile, to a blender, add 1 cup of beans, ¼ cup broth from soup, 1 cup coconut milk, and both cans of green chilis. puree until nearly smooth**. Add pureed mixture, along with corn and remaining beans and stir well. Simmer for 10-12 minutes. Stir in cilantro, cooked cauliflower, and fresh lime juice. Let cook for 2-3 minutes or until everything is the same temperature. Serve with more cilantro, scallions, avocado slices and tortilla chips if desired.

Notes
Why does it matter the cut side is down on the cauliflower? This will increase the level of caramelization, which adds flavors to the overall dish.
For reduced spice: Leave out the fresh jalapeño and either use 2 cans of mild diced green chilis or for a really reduced spice, only use 1 can

Bean and Zucchini Salad with Fresh Mint and Toasted Pecans (vegan/vegetarian)

Recipe adapted from Martha Stewart Living Everyday Food 
Husband-Tested in Alice’s Kitchen
Serves 4

This is one of my absolute favorite salads and I’m ashamed to admit that when it’s on the table I really don’t wish to share it with anybody.  It is fabulous and it takes less than 20 minutes to make!  The combination of flavors (especially the lemon and mint) and textures (the creamy beans and the crunchy pecans) will make your mouth tingle. 

1/8 cup olive oil
1/8 cup fresh lemon juice
Kosher salt, to taste
Freshly ground pepper, to taste
1¼ pounds zucchini, thinly sliced (about 2 medium)
1 can (about 2 cups beans) cannellini beans, rinsed and drained
½ red onion, sliced very 
1 large bunch fresh baby spinach or kale leaves, rinsed well and spun dry
¾ cup pecans, toasted and chopped
¼ cup freshly grated Parmesan cheese (use vegan Parmesan cheese to make this vegan)
¼ cup fresh mint, chopped

In a large bowl, whisk together the olive oil, the lemon juice, salt and pepper.  Add the zucchini slices, onion, and beans and toss to coat.  Allow them to marinate while you prepare the rest of the salad.
Place the pecans in a dry skillet.  On medium heat, stir the pecans around until they become toasty and fragrant. Remove the pecans to a cutting board and coarsely chop.
Add the greens, the Parmesan and the mint to the zucchini/bean mixture.  Toss well and then top with the toasted pecans.  Serve.

Beans with Tomatoes, Basil and Parmesan (vegetarian/can be vegan)

Here we have the lovely, tasty
Beans with Tomatoes, Basil and Parmesan served with
a salad of roasted beets, arugula tossed with fresh lemon juice,
 shredded cabbage, shallot, vegan feta, toasted pecans,
and Lazy Good No-Oil Tahini Dressing. 

Recipe from Milk Street Fast and Slow
Husband-Tested in Alice’s Kitchen
Makes 6 servings

Oh, mama!  These beans are A-1 in my book!  It’s always a treat to test a recipe with just a few simple ingredients and have it make your tastebuds happy. It calls for Parmesan rind, but if you wish this dish to be vegan, it’s totally optional.  Many supermarkets and specialty stores give away Parmesan rinds in small quantities. I get a portion when I see them and then put them in the freezer to add to soups and, in this case, beans. The recipe is done in the Instant Pot with two options, Pressure Cook or Slow Cook feature. I did the Pressure Cook method, but I’ve included the Slow Cook directions as well. There’s no need to soak the beans. The recipe calls for cannellini beans, but I only had navy beans which don’t take as long to cook. (You can also use great northern beans.) I’ve included times for the three bean types.

Ingredients
1 pound (2½ cups) dried cannellini beans (or navy beans or great northern beans), rinsed and drained 
Kosher salt 
½ teaspoon baking soda
6 cups water
3 Tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
4 cloves garlic, thinly sliced
1 Tablespoons fennel seeds
½ teaspoon red pepper flakes
14½ ounce can diced tomatoes
3 cups water* (I used No-Chicken Better Than Bouillon for extra flavor.)
1 piece Parmesan cheese rind (optional) 
½ cup lightly packed fresh basil, torn (I didn’t have any, so I used 2 heaping Tablespoons basil pesto. You can also use vegan pesto.)

In a 6-quart Instant Pot, stir together the rinsed and drained beans, 2 teaspoons salt, the baking soda and 6 cups water. Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook. Make sure the pressure level is High. Set the cooking time to 5 minutes.  When the pressure cooking is complete, set it to Quick Release/Venting. When the pin has dropped, hit the Cancel button and then carefully open the lid.  Drain the beans in a colander and rinse under cool water.  Set aside the beans.
Return the insert to the Instant Pot. Select Sauté. Add the oil and heat until shimmering.  Add the onion, garlic, fennel seeds, pepper flakes and 1 teaspoon salt.  Cook, stirring occasionally until the onion begins to soften, about 3 minutes.  Add the tomatoes with their juices and cook, stirring occasionally, until the liquid has almost evaporated, 6-7 minutes.  Add the beans back into the pot along with the Parmesan rind (if using), then stir in 3 cups water*.  Stir until well combined.  Choose the method below and follow the directions.

Fast Method:
Press cancel.  Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook. Set the cooking time to 16 minutes for cannellini beans OR 12 minutes for navy beans or great northern beans.  When the pressure cooking is complete, allow the pressure to Natural Release for 20 minutes. If after 20 minutes the pin is still up, move the pressure valve to Venting.  Press Cancel, then carefully open the lid.  Now, skip to the Finish Directions.

Slow Cook Method:
With the pot still on Sauté, bring the mixture to a boil.  Press cancel.  Lock the lid in place and move the pressure valve to Venting.  Select Slow Cook and set the temperature to More/High.  Set the cooking time for 6½ to 7 hours. The beans are done when they are fully tender, but still hold their shape.  Press Cancel, then carefully open the pot.  Now, on to the Finish Directions.

Finish Directions:
Let the beans stand for 15 minutes, then remove and discard the Parmesan rind (if used). Taste and season with salt and pepper, if desired.  Stir in half of the basil (or all of the basil pesto.)  Serve topped with the remaining basil, shaved Parmesan (if you wish), and more black pepper.

Vegan White Chili (Instant Pot)

Recipe from Lori Rasmussen of My Quiet Kitchen 

Husband-Tested in Alice’s Kitchen
Yield: 6 servings

Who doesn't love chili on a cold day?  This one is not only vegan, but it's gluten-free and can be made without oil.  It's quite meaty and so tasty!  This is an Instant Pot recipe, but can be made on the stove top.  Soy curls have been a revelation to me.  I buy mine on Amazon, but you can also get them from Butler.

2 teaspoons olive oil, optional (Omit or sub water or broth for sautéing oil-free.)
2 medium onions, chopped
1 large green bell pepper, chopped
6 cloves garlic, minced
2 large jalapeños, stems and seeds removed, diced 
1 Tablespoon cumin
1 teaspoon chili powder
1 teaspoon mushroom powder blend, such as Trader Joe's umami seasoning (Substitute powdered dried mushroom + a pinch of salt)
½ teaspoon poultry seasoning
½ teaspoon oregano
4 cups vegetable broth
1 (4 oz) can diced green chiles
1 ⅓ cups TVP (textured vegetable protein) or 2 cups crumbled soy curls (Use your hands to break soy curls into smaller pieces.)
2 (15 oz) cans white beans, such as cannellini or great northern, rinsed and drained
2 cups corn kernels, thawed if using frozen (I used frozen roasted corn.)
1 teaspoon fine sea salt
Black pepper, to taste

¼ to ½ teaspoon liquid smoke, optional
½ cup coconut milk
1 Tablespoon nutritional yeast
1 teaspoon sea salt
2 teaspoons fresh lime juice

Optional Garnishes:
fresh lime juice; cilantro; diced avocado; pico de gallo

In a 6 quart or larger Instant Pot, add the oil, if using, to the insert and turn on the sauté function. Add the onion and cook for 5 minutes, stirring occasionally.
Add the bell pepper and garlic. Stirring frequently, cook for 1 to 2 minutes. Add the jalapenos, cumin, chili powder, mushroom powder, poultry seasoning, and oregano. Stir and cook for about 1 minute.
Add the vegetable broth, green chiles, TVP or soy curls, beans, corn, salt, and pepper. Stir to combine, then lock on the Instant Pot lid. Make sure the valve is set to sealing. Cook on high pressure for 4 minutes.
While the chili cooks, make the cashew milk. Combine water and cashews in a blender. Blend on high speed until smooth. Add nutritional yeast, if using, salt, and lime or vinegar. Blend again to combine.
When the Instant Pot beeps and the 4 minutes at high pressure are complete, carefully quick release the pressure, and remove the lid. Stir the cashew milk into the chili. Let rest for about 10 minutes, stirring occasionally. Taste and adjust seasonings adding lime juice, salt and pepper, and/or liquid smoke, if desired. The chili will thicken as it sits.  Leftover chili can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months.
Calories: 318 calories per serving

Creamy Dill Pickle Pasta Salad (vegan)

By That Vegan Babe

Husband-Tested in Alice's Kitchen

Makes 4-6 servings

Are you celebrating the summer holidays with a picnic?  If so, be sure to include this scrumptious vegan salad in your picnic basket.  The tasty, creamy dressing can be made in advance.  What makes it particularly creamy?  Cannellini beans!  They are very nutritious.  They're fat free and an excellent source of fiber, folate, iron, magnesium, and protein.  This is an oil-free dressing.  It includes hemp seeds, which are rich in healthy fats, including omega-3 and omega-6 fatty acids.  Both of these fats are known for improving heart health, reducing blood pressure, and triglycerides.  I used chickpea pasta for this to make bump up the protein even more.  Using chickpea pasta makes this salad gluten free.

Dressing

1 cup cannellini beans
1/2 cup plant milk (I used homemade oat milk.)
1/4 cup hemp seeds
1 clove garlic
1 Tablespoon Dijon mustard
Juice of 1 lemon
1/3 cup fresh dill
1/2 teaspoon salt
1/2 teaspoon pepper

Salad
8 ounces uncooked whole wheat pasta (I used chickpea pasta.)
1/3 red onion, minced
1 green bell pepper, minced
1 cucumber, chopped
3/4 cup chopped dill pickles, chopped
3 stalks celery, chopped
1 cup quartered cherry tomatoes

Cook your pasta then run it under some cold water to cool. Add to a large bowl.
Chop up your veg and add them into your bowl
Blend up the ingredients for the sauce until smooth then drizzle over your pasta salad.

White Miso Brothy Beans (Vegan)

Recipe from Tried and True Kylie Perrotti 

Husband-Tested in Alice's Kitchen

Makes 4 servings

It's such a simple dish with just a few ingredients and, yet, this soupy-stewy bean supper checked all the boxes for us, especially the husband.  I served it with some veggie broth sauteed bok choy drizzled with 1-Minute Sauce, grapes and farmers market bread toasted.  

2 teaspoons neutral cooking oil

2 shallots, peeled and quartered

4 Roma tomatoes, quartered

2 Tablespoons white miso paste

4 cups vegetable broth

2 (15 oz.) cans cannellini beans, drained and rinsed

1/2 cup fresh parsley, minced

Sea salt, to taste

Freshly ground pepper, to taste

1 Tablespoon fresh lemon juice

Heat the oil in a wide pot over medium heat.  Add the shallots and cook for 1 minute, just until they begin to sweat.

Place the tomatoes in an even layer in the pot.  Ensure they are on the cut sides and not on the skins.  Turn the heat to high and cook for 3-4 minutes or until the tomatoes and shallots begin to char.

Reduce heat to medium and add the miso paste into an open spot in the pot.  Mash it into the pot with a spoon.  Cook for 45 seconds until it begins to brown.  Pour in the vegetable broth and whisk the miso until it is completely combined.  Taste and season with salt and pepper.  

Add the beans and bring to a boil.  Boil for a few minutes until the broth reduces and thickens slightly.  Reduce the heat to low and simmer for 10 minutes.  Add the parsley and lemon juice and stir to combine.  

Nutritional Information:  251 calories; 42 g carbohydrates; 19 g protein; 4 g fat; 854 mg sodium; 12 g fiber; 4 g sugars; 19 mg vitamin C

Roasted Bell Pepper and Cannellini Bean Dip/Spread (Vegan)

Here you see some whole grain toast spread with
Roasted Bell Pepper and Cannellini Bean Dip/Spread 
and topped with lettuces, sprouts and fresh tomato slices
and sprinkled with Everything But the Bagel Seasoning. 
This open face sandwich is served along
with fresh grapes for a light and yummy lunch.

Recipe from Good Eatings

Husband-Tested in Alice's Kitchen

Makes about 2 cups

This bean spread is perfect for meal prep day since it can be made in advance and stored in the fridge for up to a week.  It can be used to add a little something special to a sandwich or as a dip for veggies for snacking.  

2 roasted red bell peppers from a jar

1 (15 oz.) can cannellini beans, rinsed and drained

Juice from 1/2 lemon

1-2 cloves garlic, chopped

2 Tablespoons nutritional yeast

1 teaspoon ground cumin

1/2 teaspoon Aleppo pepper or pinch of cayenne pepper

1-2 teaspoons maple syrup (I think 1 teaspoon is plenty.)

Garnish (optional) Aleppo pepper and fresh parsley, minced

Place all the ingredients in a food processor or blender and blend until the mixture is smooth.  Scrape down the sides of the processor, if needed.  Taste for seasoning and adjust, if needed.  Garnish, if desired.

Keep in an airtight container in the fridge for up to 1 week.

Asparagus & Crispy Beans With Mint & Parmesan

Recipe from Food 52 Genius Recipes (Allison Arevalo)

Husband-Tested in Alice's Kitchen

Makes 4 generous servings

I was inspired by this recipe. Roasting cannelloni beans is pretty genius. They are crispy on the outside and creamy on the inside. The roasted beans are tossed with arugula, fresh mint, blanched asparagus and Parmesan shavings. The original recipe called for high quality anchovies, but though I like them, I already had salmon in the freezer. So I roasted and flaked it to top off the salad. We enjoyed it with some grapes and homemade Zucchini Parmesan Loaf (also thawed from the freezer) This was a delicious, healthful and easy to make dinner.

1 (15 ounce) can cannelloni beans, drained and rinsed

Kosher salt

8 ounces fresh asparagus

6 Tablespoons extra virgin olive oil (you could use less)

Freshly ground black pepper

4 ounces arugula

3 ounces shaved Grana Padang or Parmigiano-Reggiano cheese

1 cup chopped fresh mint

1 (1.6 ounce) can or jar of anchovies, drained, fillets rolled into little spirals OR 2 small salmon fillets

Flakey sea salt (I use Maldon.)

Heat the oven to 375F.  Place a clean dry towel on the counter.  Place the beans on the towel and allow them to dry while the oven is preheating.  It’s really important that the beans be completely dry before roasting.  Bring a pot of water to boil and add 1 Tablespoon salt to the boiling water.  Add the asparagus.  Blanch for 1 minute.  Drain and then quickly plunge the asparagus into ice water to cool.  Cut into bite sized pieces (about 2 inches.) Once the beans have dried, place them on a large rimmed baking sheet.  Drizzle with 3 Tablespoons oil and season with 1 1/2 teaspoons salt and a few grinds of black pepper.  Toss gently to fully coat.  Spread them out into an even layer.  If you’re using salmon fillets in this recipe, you can add the fillets to the baking sheet to cook along with the beans.  Roast the beans for 20 minutes, until browned and crisp.  Remove and cool to room temperature.  

In a large bowl, place the arugula, asparagus, cheese, mint, and beans.  Right before serving, slowly drizzle in about 3 Tablespoons olive oil and gently toss.  Spread the salad on a large platter and scatter around the anchovies or flaked cooked salmon.  Garnish with flaky sea salt. Serve.

Green & White Bean Salad with Tuna

Recipe from Everyday Food

Husband-Tested in Alice’s Kitchen

Serves 4

Green bean season is about to end and so I wanted to enjoy them for one last hurrah by making up a salad featuring them for lunch. This low-calorie salad has 8 grams of fiber and 15 grams of protein per serving.  Add this to your lunch box and include a piece of seasonal fruit and a whole-grain cracker for a very satisfying, healthful mid-day meal.

Kosher salt, to taste

Freshly ground pepper, to taste

¾ lb. green beans, trimmed and cut into 1 inch pieces

2 Tablespoons white-wine vinegar

2 Tablespoons extra-virgin olive oil

1 can (15.5 oz.) cannellini beans (or chickpeas), rinsed and drained

½ small red onion, thinly sliced

1 can (5 oz.) solid white tuna packed in water, drained and broken into pieces

¼ cup thinly sliced pepperoncini or mild banana pepper rings, drained and chopped (These are found in jars.)

In a medium pot of boiling salted water, cook the green beans until bright green and crisp-tender, about 3 minutes.  Drain and plunge into iced water to stop the cooking.  Pat dry.

In a large bowl, whisk together the vinegar and oil and season with salt and pepper.  Add the green beans, cannellini beans (or chickpeas), onion, tuna and pepperoncini and stir to combine. 

Nutritional Information per Serving:  229 calories; 9 grams fat (1 gram sat. fat); 15 grams protein; 23 carbohydrates; 8 grams fiber

Slow-Cooker Turkey Chili

Yield: Makes about 8 1-cup servings

Recipe from Debbie Turner

Husband-Tested in Alice’s Kitchen

My buddy, Debbie, made this chili at Lost River Market & Deli Chili Cook-Off.  I can’t recall if her recipe won, but I loved it enough that I asked her for the recipe.  This is really easy to make, so make a batch, have some for a cold winter night and freeze the rest for another busy day.

1 Tablespoon vegetable oil

1 lb. ground turkey (I used dark meat.)

2 cans (10.75 oz. each) tomato soup (I used one box for Pacific CreamyTomato Soup.)

2 cans (15 oz. each) kidney beans, rinsed and drained (I used white cannellini beans.)

1 can (15 oz.) black beans, rinsed and drained

½ medium onion, chopped

1 Tablespoons chili powder

1 teaspoon crushed red pepper flakes

½ Tablespoon garlic powder

½ Tablespoon ground cumin

1 pinch ground allspice

1 pinch freshly ground pepper

Kosher salt, to taste

Heat the oil in a skillet over medium heat. Place the turkey in the skillet and cook until evenly brown.  Drain off the fat.

Coat the inside of a slow cooker with cooking spray, and mix in the turkey, tomato soup, kidney beans, black beans and onion.  Sprinkle with the spices and stir well to mix.

Cover and cook on low for 8 hours or on high for 4 hours.