I’m on a “gotta-make-more-bean-dishes-kick,” & yesterday I made some super easy “baked” beans–frugal, easy (don’t let the list of ingredients scare you!), & tasty.
(And you know, navy beans are on my list of foods to focus on for weight loss, so even better.)
I’d like to share the recipe with you, but first,
On Friday Joseph had a required “morale/family day.”
(I think this is the Air Force’s way of making sure the underlings don’t revolt.)
We went up to Fredricksburg, a little German themed town (which means all the restaurants served beer, potatoes, & sausage) north of San Antonio & spent the day going to a WWII Pacific War museum, window shopping, & just enjoying the beautiful spring weather with the rest of Joseph’s office pals. Since it was a family day I brought Salem & the baby.
Because it was my birthday the day before, Joseph bought me some really unnecessary, but fun edibles–pumpkin butter, sweet potato pecan butter, & strawberry balsamic vinegar–from a store called Rustlin’ Rob’s that carried at least a thousand different vinegars, spreads, dips, sauces, & butters.
The great thing was you could sample anything they had for sale.
After all the time Joseph has been away with this last trial it was a treat to spend so much time together.
♥♥♥
Now, time for some {MM} goodness.
(Then, that recipe.)
♥ If you’ve never read Gena‘s “Weekend Reading” posts, you should. She usually highlights five recipe picks + five thought-provoking reads. Her approach to veganism is refreshingly grounded in logic & reason , & she’s always on the lookout for scientific & medical themed posts to share that highlight those themes. Always awesome reads & finds. Check out her latest WR post, here.
♥ Two books you should read.
1. Discovering the Word of Wisdom: Surprising insights from a whole food, plant-based perspective, by Jane Birch
{As a side note, if you’re Mormon & vegan/vegetarian/plant-based you probably found my blog through doing a google search of Mormon + vegan, & came upon this post, which by the way, still has an ongoing discussion.}
Jane Birch, contacted me sometime shortly before I gave birth to Tyndale about her new book which I know will be of interest to all my fellow LDS veg-lovers. I was thrilled to see someone finally writing a book from an LDS (The Church of Jesus Christ of Latter-day Saints) perspective about plant-based/vegan diets. But, despite my excitement, somehow things got lost in the shuffle (you know, having my 5th baby & all), & it was only after several readers contacted me about how awesome the book is that I recalled I had a copy & needed to read it!
I have only recently picked up the digital copy she sent me (you can get the print copy on Amazon, here), & can I tell you, it’s fabulous! It’s a comprehensive take on how a vegan diet fits within the context of the counsel given in the Word of Wisdom. For all my Mormon peeps, you must check it out. She also runs a website of the same name, that you should also check out.
(And, I think the insight offered would be equally beneficial for non-LDS friends as well.)
2. Motherhood Realized: An Inspiring Anthology for the Hardest Job You’ll Ever Love, from the Power of Moms website
(If you’ve never visited their site before & you’re a mom, go there, right now. It has a plethora of uplifting resources to help you be your best mom self.)
I don’t like reading “mommy” books. In fact, I was approached to review another mom-themed book earlier this year, but after reading just a few pages, I knew I could not recommend it you because like so many momspiration books, I found the writing poor & the message trite. (Boy, I sound snobby, don’t I? I apologize.)
But this book. This book is real. It’s thoughtful & thought-provoking, authentic & well-written.
I got an advanced copy & though I haven’t got around to finishing it yet, I have enjoyed everything I’ve read so far.
The chapters are short, 5 minute reads (like blog posts), written by women just like you.
One of the reasons I don’t like reading mommy-themed books is they often induce guilt, & heaven knows, we don’t need any more guilt!
But, this book is written in such an optimistic, joyful way. Every mom needs to read this, especially on those days when you need a little pick me up.
It would also make a fab Mother’s Day gift for a sister, aunt, mom, friend, neighbor. Highly recommend!
(And thanks to bring joy readers Katrina, & Sarah for putting it on my radar & letting me know about it!)
*Get a free gift if you buy the book!*
If you order the book through Amazon, after you order, fill out the short form here & Power of Moms will send you a gift valued at $40. Sweet.
recipes to pin:
all recipes are vegan + gluten-free
blueberry pomegrante chia breakfast parfaits
(gorgeous! & I love chia pudding.)
mexican street corn
(I’m salivating.)
raw chocolate hazelnut strawberry jam thumbprint cookies
(what a delightful combination.)
roasted carrot soup w/ white miso
(only a few ingredients.)
grain-free mesquite + cocao nib muffins
(a savory muffin recipe.)
chocolate mouse pie w/ peanut butter whip & pretzel crust
use gf pretzels to make gluten-free
(chocolate + pb = bliss.)
(Also, Ashlea’s been nominated for a
Saveur Food Blog award, vote for her here!)
Now for those easy baked beans.
This week’s {MM} recipe is a rather easy, protein rich main that also fits the bill for a frugal meal.
You can make crockpot baked beans & simmer spices with beans, but often my attempts to do this are a flop.
I find it easier to cook the beans then add the spices. Also, this is a not-to-sweet version of baked beans.
You know the kind that comes in a can that is sickenly sweet? These beans are not that.
They’re full of flavor, with a subtle touch of sweetness.
easy "baked" beans -- vegan + gluten-free
Ingredients
- 1/4 c. olive oil (or water)
- 1 1/2 onions, diced
- 9 c. cooked navy beans (about 3 c. dry)
- 1 bay leaf
- 2 c. water
- 1, 6 oz. can tomato paste
- 2 TBS. agave
- 1/2 TBS. blackstrap molasses
- 1 TBS. mustard
- 1/2 TBS. salt
- 1/2 TBS. no-salt seasoning
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1/2 tsp. tumeric
- 1/2 tsp. red pepper sauce (like Tabasco)
- black pepper to taste
Instructions
- Soak navy beans over night. Drain water then cover with water, add bay leaf. Cook navy beans until soft, but not mushy (about 2 hours on medium heat). Remove bay leaf. Drain water, reserving 2 cups.
- In large stockpot, heat oil on medium heat. Saute onions for 3-4 minutes. Add all spices, mustard, agave, molasses, red pepper sauce, salt, water & tomato paste, & stir until incorporated. Add beans & stir.
- Simmer on medium-low heat for 20 minutes, or until beans are warmed. Add fresh black pepper to taste.
- Serve with coleslaw & cornbread.
- Leftovers will keep for up to 5 days in airtight container.
Additional nutrition info: 43 g carbs, 15 g fiber, 12 g protein, 5 g sugar, 417 mg sodium; 6 WWP points
Here’s to another fab week.
Thanks for coming to bring joy today!
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