Creamy Hummus-Infused BBQ Black Beans with Sweet Potato Polenta

Tonight I went a bit loony while making dinner. You see, dinner prep is a pretty high-stress operation around here, as my husband does not get home until after the kids need to start eating, so I become quite the juggler of pots and pans, babies and bath-time, dropping more balls on some nights than on others.  On this particular evening, the kids wanted to plant a flower they had begged for at the nursery earlier in the day. I thought, "Surely we can dig a hole in the ground, plop a flower in it, and still leave me enough time to make dinner while the baby is napping." Surely. But then the winter covering was still over the spigot, so they had to come inside to fill their watering pots. Then there was a lake in the middle of my hardwood floors. Then the baby woke up after 10 minutes and wouldn't go back to sleep. Maybe if I cried harder than Emie while mopping up the torrent, she would feel bested and relent. No such luck.  After much delirium and prayer, the dinner still gets made every night, but I wonder how it is that I still love to cook. Who knows--maybe the final product wouldn't be so enjoyable if it weren't such a  miracle!

If your situation is anything like mine, then easy meals are much appreciated. Here is a pretty simple week-night meal I came up with when I had left-over creamy cilantro pesto to use up. It got high marks, once certain parties got over their new food phobia.

Sweet Potato Polenta:
2 cups water
1 cup plain non-dairy milk
2 medium sweet potatoes, roasted and skins removed (about 2 cups)*
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
1 tsp. salt
dash of pepper
1 cup polenta corn grits (or I have even used plain old cornmeal to make polenta before!)
2 Tbsp. coconut cream (skimmed from the top of an unshaken can of coconut milk)

Creamy Hummus-Infused Black Beans:
1 1/2 cups black beans, drained and rinsed, if canned
1 cup tomato sauce
1/2 cup hummus
1 tsp. dijon mustard
2 Tbsp. maple syrup
1/2 cup water
1/2 tsp. onion powder
1/4 tsp. salt
dash of pepper
2 Tbsp. sunflower seed butter

1. For the polenta, heat the water to boiling in a large cooking pot. Puree the remaining ingredients in a food processor. Once the water is boiling, slowly stir in the sweet potato-polenta mixture. Lower the heat to medium-low and cook, stirring constantly, until thickened. If you have trouble getting it really thick after about 15 mins., then turn off the heat and let it cool, and it will thicken right up.

2. For the black beans, combine all of the ingredients in a medium pot and simmer over medium heat for 10-15 mins. until heated through. Serve over polenta, topped with creamy cilantro pesto.

*To roast your sweet potatoes, preheat your oven to 400, line a baking pan with parchment paper, scrub the potatoes, and place them on the pan in the oven for about an hour. The cooked potatoes will be very soft and easily pierced with a fork and have golden juices bubbling from it. Do not try to steam or microwave your potatoes instead; to bring out the best flavor, they must be roasted.


Here is a good distraction tool when you need a few moments to get something done in the kitchen: window crayons!

This recipe is linked to Allergy-Free Wednesday Gluten-Free Wednesday Wellness Weekend Healthy Vegan Fridays.  

Crispy Sunflower Seed "Bacon" Bits

Usually the kids eat fine for breakfast and lunch, but dinner is a drawn our affair during which the kids stare into space, and we continuously have to remind them to acknowledge the food on their plate. I don't know what it is; maybe they are trying to stave off bedtime? So we are trying different tactics to improve the situation.  Last week we tried the no-nagging method: Let's see what happens if we just give them 45 minutes, offer an incentive if they finish, and then don't do any coaxing. The positive vibe at the dinner table was a plus, but, as a mom, I wasn't ok with just letting them not eat for nights in a row. So this week we are trying to motivate them with a trip to their favorite restaurant this weekend if they can eat without complaining or coercion all week. So far we are three nights down with good attitudes!

Admittedly, I have been helping them along by not giving them any super "challenging" meals. Tonight it was linguini with a creamy white sauce, sprinkled with these faux bacon bits I woke up thinking about last night. I have heard of coconut bacon, but wanted something that would mimic crispy bacon while still providing some protein.  So here we have the super-simple sunflower seed turned new and improved Bac-o recipe. I think these would be great on salad as well!

1/2 cup raw sunflower seeds
1/2 Tbsp. olive oil or coconut oil
1 Tbsp. liquid coconut aminos, or soy sauce if no soy allergy
1Tbsp. maple syrup
scant 1/4 tsp. smoked paprika

Heat oil in a small skillet over medium heat. Add the sunflower seeds and stir around until a bit toasty looking. Add the coconut aminos or soy sauce, maple syrup, and smoked paprika. Stir for another minute or two to get everything well-coated and crispy. Remove from heat, cool, and serve.

This recipe is endorsed by the whole Holden crew and linked to Slightly Indulgent Tuesday, Allergy-Free Wednesday, Gluten-Free Wednesday, Whole Foods Wednesday, Wellness Weekend,  Healthy Vegan Friday.





  

Inside-Out Sweet Potato Pie Fritters

There has been a lot of conflict at the dinner table lately. Anthony and I want the kids to eat; they simply don't want to. We are at an impasse. I try not to cry in frustration as they squirm as far away from their plates as possible, fall off the bench, giggle uncontrollably, make up nonsensical words, giggle again, laugh harder when we threaten and cajole.... It goes on and on and on.  I am trying to remember what Elder Dallin H. Oaks said in his "Good, Better, Best" talk: "What your children really want for dinner is you."  Me not screaming is what I assume he means.  So let's just minimize the conflict and have enjoyable family time, for goodness sake. Enough with the toddler rebellion! Bring on the pie for dinner!

Yes, these inside-out sweet potato pie fritters were actually eaten with gusto. Sawyer and Abiline usually like when I make the sweet potato pie from the Clean Foods cookbook, but the other night I did not have time to bake a pie before dinner, so I made these cheater patties on the quick and had an instant hit side-dish. Three cheers for a few moments of peace at the dinner table!

1 large sweet potato
1/2 cup rolled oats
1/4 tsp.  + 1/8 tsp. cinnamon
1/8 tsp. nutmeg
1 tsp. vanilla
1 Tbsp. maple syrup
pinch of salt
1/2 cup pumpkin seeds
1 Tbsp. coconut oil
*This made about six, three inch patties. You may want to the double the recipe if you want leftovers.

1. Cook the sweet potato until very tender in preheated 400 degree oven (takes 45-60 mins, usually, for me.) Let cool and peel off the skin.
2. Place the pumpkin seeds and 1/8 tsp. cinnamon in your food processor and pulse to form a crumbly meal.  Spread the seed crumbs onto a large plate.
3.  Clean out your food processor and then add the sweet potato, oats, 1/4 tsp. cinnamon, nutmeg, vanilla, maple syrup, and salt. Puree until smooth.
4. Melt the coconut oil in a frying pan over medium heat. Scoop out large spoonfuls of the sweet potato mixture, roll them in the pumpkin seed crumbs to coat (this may be a bit messy), and place in the skillet. Fry for 2-4 minutes on each side, just until the seeds are a bit toasty. Let cool for a few minutes before serving.

This recipe is linked to Slightly Indulgent Tuesday, Allergy-Free Wednesday, Whole Foods Wednesday, Wellness Weekend and Healthy Vegan Friday.

This is the face of my best eater by far. If only everyone were so content eating the same thing day in and day out...

Veggie-ful Chickpea-Black Bean "Omelette"

This recipe was inspired by Ricki Heller's soy-free breakfast scramble and by the need to have a lunch on the table pronto when we get home from church on Sunday. You see, in my family we get what my sister calls "hangry"; we just don't deal well with life on an empty stomach.  Unfortunately, my children have inherited this emotional loss of control in the face of hunger.  So when we get home from church a little after noon, and I find that there is nothing resembling a meal in the fridge, making some protein-packed chocolate chocolate chip pancakes and this "chomelette," as my husband calls it, has saved me for the past few weeks from the my kids' fearsome hanger tantrums. Plus, my husband says it is "awesome." Quick, easy, AND delicious, as well as egg, dairy, soy, and nut free: this is a great go-to recipe for breakfast, lunch, or dinner!

1 Tbsp. olive oil or grapeseed oil
1/2 cup chickpea flour
1/2 cup black bean flour (I prefer it with the black bean flour, but I also like it with all chickpea flour, as pictured above.)
2 Tbsp. nutritional yeast
Scant teaspoon of salt (a bit more than 3/4 tsp.)
1/4 tsp. black pepper
3/4 tsp. oregano
1 tsp. chile powder
1 cup plain non-dairy milk
2 Tbsp. tahini
2 Tbsp. barbecue sauce
1/4 cup raw, shelled pumpkin seeds
1/2 cup frozen corn, thawed (optional, if no corn allergy--I just left this out of Sawyer's portion.)
1/2 cup frozen, chopped spinach, thawed
1 tomato, chopped
1/2 avocado, chopped
To top: extra barbecue sauce, salsa--or leftover miracle rice sauce is great as well!

In a large non-stick skillet, heat the oil over medium heat. In a medium mixing bowl, combine the flour, nutritional yeast, salt, pepper, oregano, and chili powder. Add the non-dairy milk, tahini, and barbecue sauce and mix to form a wet batter.  Twirl your pan about to make sure that the oil is evenly distributed, and then pour the batter evenly into the preheated pan. You can use the back of a spoon to spread it around the entire area of the pan.  Evenly distribute the pumpkin seeds, corn, spinach, tomato, and avocado over the "omelette" and let it cook for 5-7 minutes until browned on the bottom. With a spatula, quickly flip it over to the other side and cook the other side for about the same amount of time. Cut it into wedges and serve with your favorite sauce.

As you can see, the kids are much cuter with food in their tummies; no hangry faces here!

This recipe is linked to Fit and Fabulous Friday, Breakfast Ideas Monday, My Meatless Mondays,  Just Another Meatless Monday,  Slightly Indulgent Tuesdays, Whole Foods Wednesdays, and Wellness Weekend.     

High-Protein Hemp-Sunflower Seed Cream of Broccoli Soup

I used to make a creamy broccoli soup using soy creamer and Tofutti cream cheese before our soy allergy came into the picture.  I am glad that I was forced to switch up the ingredients so that I could come up with this version that is made creamy with more whole foods ingredients--which have the added advantage of giving the soup healthy fats and protein.  This is a really easy, tasty meal to whip up; tonight we are eating it as a side with our calzones, but it can also make a great main dish when paired with some hearty bread.  

2 Tbsp. olive oil
1 small yellow onion, diced
5 cups broccoli florets
3 cups non-dairy milk (I like homemade oat milk.)
2-3 cups water (enough so that all the broccoli is covered)
1 can chickpeas (a little more than a cup)
1/2 tsp. pepper
1/2 tsp. dried thyme
2 tsp sea salt
1/4 cup raw, shelled hemp seeds
1 cup cooked quinoa or 1/2 cup dry
2 Tbsp. sunflower seed butter
1 Tbsp. chickpea miso mixed with 2 Tbsp. water (or mellow soy-based miso if no soy allergy)

1.  In a large pot, heat the olive oil over medium heat. Add the diced onion and saute for 5-7 minutes, until golden and translucent. Stir in the broccoli florets, and saute for a few minutes. Then add the non-dairy milk, water to cover, chickpeas, pepper, thyme, salt, and hemp seeds.  If you do not have any leftover quinoa in the fridge, add the 1/2 cup dry quinoa at this point along with an additional cup of water.
2. Bring the soup to a boil, then turn it down to a simmer for about 20 minutes, until the broccoli is very tender.  Turn off the heat and let the soup cool for a few minutes. Then add the sunflower seed butter and chickpea miso mixture, and puree the soup in batches in the blender.  Return the soup to the pot and taste for salt and pepper and add additional, if desired, before serving.

This recipe is also posted on Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Wellness Weekend, and Sunday Night Soup Night Check out all these great recipe collections!


Abiline gets her picture on this one because she loves soup. Especially broccoli soup.  But not as much as she loves her cousin's "MI-neeeee" and "D'abby" dolls. She just couldn't stop taking them for walks while we were visiting with Anthony's family.  Now that we are home from our weekend in Arizona, she still calls out for her "babies" at random moments throughout the day. An Abby Cadabby and min-stroller purchase may not be too far in our future...