Tag Archives: vegetarian

Vegan Stovetop ‘Baked’ Beans

Beans, beans, the magical fruit. The more you eat, the more… beneficial fibre you are furnishing your body with. Yeah.

Shout out to my sister who, very sweetly, requested that I post a new salad recipe, as it is apparently quite hot in Toronto right now.

Sorry, but it’s pretty darn chilly here and I couldn’t face a cold supper. I spied a can of Trader Joe’s Organic Baked Beans in my cupboard and they looked appealing to someone who decided to join Bike to Work Week and has been schlepping in the rain 14 kilometres a day (that would be me; I had to brag about it somehow). They’re super tasty and animal product-free, but they contain mustard, which is a no-no for certain people in the house (not I, I adore mustard).

So, all that to say that although it may be Summer in some parts of the world, it sure isn’t in Vancouver, and sometimes a gal just wants some beans on wheat-free toast on an almost-June evening.

This recipe was inspired by and adapted from Katie’s Easy GF, Vegan Baked Beans at Nourishing Flourishing. Thanks, Katie! I didn’t want to dirty another dish, so I didn’t bake them. Tangy, bursting with flavour, and not too sweet, these beans were a lovely and simply dinner served with toast and a simple salad.

Looks like chili, but it’s mostly just beans.


2 tbsp olive oil

1 large white onion, diced

4 smallish cloves garlic, minced

1 19 oz. can pinto beans, drained and rinsed (can use different beans; I used what I had on hand)

1 19 oz. can white kidney beans, drained and rinsed

4 tbsp ketchup (I used organic)

1 1/2 tbsp molasses

3/4 cup water

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp prepared horseradish (not the mayo-y kind)

1 tsp apple cider vinegar

1/2 tbsp Bragg’s (or tamari)




Heat oil in a pan over medium-low.

Add onions and sprinkle with a little salt. Cook for 10 minutes, stirring occasionally. If they start to stick, add a splash of water and carry on.

Add garlic and stir until fragrant, around 2 minutes.

Add beans and sprinkle a little more salt. Cook for a couple minutes.

Add all other ingredients, including 1/2 a teaspoon of salt.

Cover, reduce heat to low, and simmer for 30 minutes.

Add pepper and taste for salt.

Serve with hot buttered toast, or whatever you like.

Serves approximately 3 as a main.


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Filed under Dinner, Salads and Sides

Pumpkin Bean Quinoa Stew

Did you know that the spanish word for ‘pumpkin’ is calabaza?

I feel a bit like a broken record sometimes. This recipe, like many others, was born of pantry ingredients and a blasé attitude towards cooking. I’ve been busy and, as a result, not cooking or blogging. In fact, for the first time, feeding myself feels like a chore. I have even depleted my precious  freezer-ful of Trader Joe’s packaged vegetarian goodies. Sad times.

Feeling like I needed something wholesome and real, I glumly poked around my kitchen the other night, zeroed in on a can of pumpkin puree leftover from the Fall, and finally the rusty wheels of inspiration started turning. Very creakily.

What resulted was a Mexican-inspired pumpkin bean stew, with some quinoa thrown in for good measure. Cilantro, garlic , cumin and lime come together to give pumpkin puree a decidedly non-Thanksgiving kick.

Tasty and hearty, I hope this stew chases away your kitchen doldrums, like it did mine!

Hearty, rich and full of flavour.



1 tbsp olive oil

1 large white onion, diced

1 zucchini, diced

1 red bell pepper, diced

2 tsp cumin

2 tsp chili powder

5 cloves garlic, minced

1/2 cup dried quinoa

1 19 oz. can kidney beans, drained and rinsed (or other bean, such as black or pinto)

1 28 0z. can pumpkin puree

1 bouillon cube

6 cups boiling water

1/2 a lime

1/2 tbsp salt ( and more to taste)

1 bunch cilantro, chopped

1 avocado, peeled, pitted and diced for garnish


Heat olive oil in a large soup pot on medium-low heat.

Add the onion, sprinkle with a little salt, and fry for 5 minutes.

Meanwhile, boil a kettleful of water.

Add zucchini and bell pepper to the onions and cook until slightly softened.

Add cumin, chili powder, garlic and quinoa and cook, stirring, for a few minutes.

Add beans, pumpkin, bouillon cube, salt and 6 cups boiling water.

Cover, reduce heat and simmer 25 minutes or until veggies are tender and quinoa is cooked.

Squeeze in the lime juice, and stir in the cilantro. Taste for salt. I added more.

Serve with avocado and a sprinkle of cilantro on top if you want to get fancy.

Makes a big pot of stew. I froze a LOT of it for a rainy day. Add more water if you’d like a soupier consistency.


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Filed under Dinner, Soups

Vegan Quinoa-Stuffed Zucchini, Two Ways: Mexican and Mediterranean

Mexican and Mediterranean Stuffed Zucchini... a delicious result of my indecision.

Change is still in the air, hovering at a polite distance rather than hitting me full in the face in the form of frustratingly full cardboard boxes and lack of internet. While two weeks sans internet was inconvenient, especially in the blog department, it was not all bad. I certainly read a lot more. And we even ate dinner at the table while gazing thoughtfully at the mountains through one of our many windows.

Yes, change is good. Mostly. Moving always seems to result in eating out more, and even though I managed to cook dinner the night we moved in, I have found myself mostly falling into bad eating habits.

The truth is, I love perusing food blogs for inspiration and, in that respect, I felt rather lost without the internet. I also did not do much grocery shopping, so we have been subsisting on concoctions made of pantry odds and ends.

Remember my giant 39 cent zucchini? Well, I felt it did not deserve the hodgepodge treatment I have been giving lesser vegetables these past couple of weeks. Also, I just was not inspired to deal with it.

Then lovely reader Laura Neff wisely suggested I ought to stuff it. I had never stuffed a zucchini, normal sized or mammoth, but this seemed like a good idea, especially considering its monstrous girth. Luckily, even though I had had it for three weeks, it was as good as new.

In typical Libra fashion, however, I could not decide which flavours I was craving. So I made two recipes at the same time. Both versions have the same quinoa base, but I jazzed them up in different ways. Version One combines flavours that are vaguely Mexican: quinoa and black beans are kissed with lime, cilantro, cumin, chili and hot sauce with a touch of cinnamon. Version Two is similar to my Mediterranean Quinoa Salad: I added Kalamata olives for a salty bite, along with fresh basil, Italian parsley and oregano. I am happy with how they both turned out, but if you are using a normal zucchini, I would halve the recipe and pick one version, as this was somewhat time-consuming.

A disclaimer: Jack was not really a fan of this meal. It brought back childhood memories of stuffed zucchini, a dish he was never fond of. Also, the stuffed zucchini he knew was filled with meat, so he felt like the quinoa did not really cut it as the main protein. I, however, found this to be a thoroughly satisfying meal, served with a simple salad of tomato, purple cabbage, onion, arugula and radicchio. So please read the ingredients and decide if this sounds like your bag.

Ah, it’s good to be back!

The tamed beast, all fancied up with Mexican and Mediterranean trimmings, respectively.


* The following is enough for both the Mexican and Mediterranean versions, enough to fill a very large zucchini with a little left over. If you are not stuffing a massive zucchini or feeding a small army, halve the ingredients in this section, pick a version, and add the additional corresponding ingredients. I divided this into two bowls.

1 very large zucchini (mine was bigger than my whole forearm. You could use a few smaller ones instead.)

1 1/2 cups dry quinoa (or brown rice, or other grain of choice)

1 1/2 large white onions, diced

2 ripe field tomatoes, diced

1 yellow bell pepper, diced small

7 cloves garlic, minced

12 mushrooms, finely chopped if there are mushroom haters in the house

olive oil

salt and pepper


Cook the quinoa according to package directions. I used 3 cups of salted water. Be careful not to overcook!

While quinoa is cooking, heat 2 tbsp. olive oil in a large frying pan over medium low heat. Add onion and fry, stirring, until softened, around 10-15 minutes.

Preheat oven to 375°.

Add the diced field tomatoes and 1 tsp. salt. Continue cooking for 5 minutes, or until tomatoes become a little saucy. Add the minced garlic, bell pepper, and mushrooms, cooking until the veggies are softened to your liking.

While veggies are cooking, trim and halve the zucchini. Scoop out seeds with a spoon, and discard if they are large and squash-like. If not, add them to the veggie mixture. Carve as big of a “moat” in the zucchini as you deem necessary to hold the quinoa. Brush both sides with olive oil, sprinkle on some salt and pepper and place cut side up on a baking sheet. Bake for 15 minutes.

Divide quinoa into two large bowls, if you are in fact crazy enough to make two recipes. Distribute the veggie mixture evenly and stir to combine. If halving the recipe, just combine everything into one bowl and choose your adventure (Mexican or Mediterranean).

Monster of a zucchini stuffed with hearty Mexican-flavoured quinoa and black beans.

Mexican Stuffing Ingredients:

1/2 recipe quinoa (above)

1/2 recipe sauteed vegetables (above)

1 cup canned black beans, rinsed and drained

Juice of 1 lime

1/2 a bunch cilantro, chopped

1/2 tsp. cumin

2 tsp. chili powder

tiny pinch cinnamon

1 tsp. salt

1 tsp. Mexican hot sauce (Cholula or something similar. I used Salsa Huichol.)



Mix everything together. Taste for salt and pepper and add more as necessary.

This beast is stuffed with quinoa studded with salty Kalamata olives and peppery fresh Italian parsley and basil.

Mediterranean Stuffing Ingredients:

1/2 recipe quinoa (above)

1/2 recipe sauteed vegetables (above)

1/2 cup pitted Kalamata olives, chopped

1/4 cup fresh basil, chopped

1/4 cup Italian parsley, chopped

dash cayenne

1/2 tsp dried oregano

splash balsamic vinegar

salt and pepper to taste


Mix everything together. Taste for salt and pepper and add more as necessary.

To Bake:

Fill hollowed-out zucchini halves with desired quinoa stuffing. You can pile the stuffing pretty high, as it does not move while baking. Bake uncovered for 15 minutes. To kick it up a notch, once baked sprinkle with Daiya vegan cheese and broil until melted.

Yum yum!

Mediterranean Quinoa-Stuffed Zucchini. Even better with Daiya!

Serves 8, approximately. If making the whole batch, I would follow Laura’s suggestion and freeze it in slices. Too lazy to do this, I am pawning mine off on friends. Excellent served with a simple green salad with oil and vinegar dressing. 

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Mediterranean Quinoa Salad

If summer were a quinoa salad...

Weather befitting late spring has been a little lacking here in Vancouver. But I am not daunted. I bring summer to my plate! I bought my first barbecue about a month ago, and the novelty has yet to wear off. How could it? This miraculous contraption transforms humble vegetables into a feast for the senses. Zucchini, mushrooms, onions, tomatoes and corn become delectably juicy and soul-satisfying morsels that simply scream “summer is here!”

But you probably already knew that. It is no secret that grilling food takes it to another level. I’m just new at it.

I am reminded of an article,  Chris Dummitt’s “Finding a Place for Father: Selling the Barbecue in Post-war Canada,” from one of my history classes. Dummitt argues that men in post-war Canada were expected to be more than just the family’s breadwinner, despite the usual 1950s gender stereotypes.  He argues that a father was supposed to participate in family life and the barbecue was marketed as the gendered space in which he could achieve that. Dummitt finds that after the Second World War, advertisers cultivated the idea that barbecuing was a manly activity,  underlining the fact that all other cooking activities were women’s work: when a man barbecued, he made a special, celebrated appearance in food preparation.

I remember enjoying Dummitt’s article and being amused by the thought of some sort of high-level conspiracy to convince men that cooking for one’s family is okay, as long as heavy-duty tools, fire and meat are involved. I also couldn’t help but wonder if men and people in general just like cooking with fire. Did they need extensive ad campaigns to convince the Canadian public that barbecuing is awesome?

I find it interesting that barbecuing is still a somewhat gendered activity. It certainly was last night at my house! Jack manned the barbecue while I prepared the side dishes, such as this summery Mediterranean Quinoa salad. It combines a lot of the flavours I enjoy, and is a great way to get a little more protein and fibre-rich quinoa into your diet!

Olives, tomatoes, fresh basil, fennel, bell peppers, quinoa. These are a few of my favourite things!


3 cups cooked quinoa, cooled (I always add salt or bouillon while cooking)

1 yellow bell pepper, cut in bite-size pieces

20 cherry tomatoes, halved

1 cup jarred pitted kalamata olives, halved

1 1/2 cups fennel, thinly sliced and roughly chopped

1 clove garlic,  finely minced

1 cup fresh basil, finely chopped and loosely packed

3/4 cup italian parsley, finely chopped and loosely packed

1/2 a lemon, juiced

2 tbsp. cold-pressed extra virgin olive oil

1 tbsp. balsamic vinegar

1 tsp. salt

fresh ground pepper to taste


Combine everything in a bowl and toss well.

Taste, and add more salt, pepper and lemon as you think best. I added a little more salt.

If possible, make this salad a couple hours before serving so the flavours can combine.


Served 9 people as a salad course, with a little left over. Tastes good the next day too! This would be a great nutritious lunch to take to work.


Filed under Salads and Sides