Baked Butter beans and Zucchini

A few of days ago I heard some really sad news that Jessica Ainscough passed away after losing her battle with cancer. I didn’t know her personally but I did follow blog and go to her Wellness Warrior Live Australian Tour about a year ago (post). She also wrote a great book, Make Peace with Your Plate: Change Your Life One Meal at a Time, which spoke of her own struggles with her health and how she changed her life by focusing  on nourishing her body with healthy food and living. She was a great inspiration of mine and I really value what I learned from her. There has been a lot of negative things written about her, which I don’t think is fair. Unless your are in someone else shoes I don’t think you have the right to judge what kind of treatment someone chooses when they are faced with a life threatening illness. I hope never to have to face such a difficult situation and I wouldn’t wish it on anyone else. There are no guarantees in life and I believe she thrived in a terrible situation. Normally I’m never usually that sad when a well known person passes, but I feel differently this time. I guess because after hearing her story and meeting her at the book signing, she seemed really real, kind and relatable.

Over the past few days I have been making more recipes from my favourite recipe book of the moment, The Oh She Glows Cookbook. If you haven’t seen the book or Angela’s blog, Oh She Glows, I really recommend both. I am determined to cook as many recipes as I can. They are always delicious and easy to make. She also has recently had a baby and I have been enjoying reading all her posts and has been very eye opening to me for what to expect. I might start a new cookbook project with her book. My last one was not very successful. I have had more fun cooking Angela’s recipes. So this is some more recipes that I made over the last few days.

Since I’ve been pregnant I’ve often have cravings for granola. I have bought a few different brands but end up devouring the whole box with in a few days. I was flipping through Angela’s book and found this easy recipe for Ultimate Nutty Granola Clusters. I absolutely love this recipe. It tastes so much better then storebought. I had everything already on hand so it was really easy to make. For the dried fruit I used dried figs and raisins. The recipe makes a fair bit and can last a couple of weeks in the fridge. Mine didn’t last that long. I had it with coconut yoghurt, over overnight oats and raw buckwheat porridge or simply with some almond milk. Marco also got very excited about it as well and enjoyed it for afternoon tea at work or a late night dessert snack.

In fact, something else that really paired well with this granola was Angela’s Creamy Vanilla Almond Milk. I did make it a few weeks back and used cheese cloth and made such a mess. Never again. I bought my own nut bag from a health food shop and it was so much easier, quicker and zero mess. Homemade almond milk taste so much better then store bought, that can have a bit of a strange taste. Plus this recipe uses 1 whole cups of almonds, which is way more than store bought, that usually only contain 6 almonds if your lucky. So it is way more nutrious and extremely creamy. Marco even used some to make a cappuccino and it creamed up really well. As you can see below I finished most of my granola by the time I took this picture. 

DSC03828

Ultimate Nutty Granola Clusters, The Oh She Glows Cookbook

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Ultimate Nutty Granola Clusters with Creamy Vanilla Almond Milk, The Oh She Glows Cookbook

Ultimate Nutty Granola Clusters with Raw Buckwheat Poridge, Oh She Glows Cookbook

Ultimate Nutty Granola Clusters with Raw Buckwheat Porridge, The Oh She Glows Cookbook

DSC03834

On the mend Spiced Red Lentil-Kale Soup, The Oh She Glows Cookbook

Another recipe I made was the On the mend Spiced Red Lentil-Kale Soup. It doesn’t look like much but it is packed full of flavour. Marco wasn’t so excited about this soup until he tried it and he was blown away. Usually he doesn’t want to eat the same thing twice but he was happy to have it three times till it was gone. This recipe is something I came up with when I ran out of green veggies and was left with a zucchini and a can of butter beans. It’s very easy to make and makes a great main meal and leftovers can be eaten for breakfast on toast. I enjoyed mine with mashed potatoes and white wine mushrooms. I didn’t think Marco would like this one but I snuck it in his work lunch anyway and he really enjoyed it. DSC03851

Baked Butter beans and Zucchini (vegan, soy free, nut free)

Ingredients:

1-2 tablespoons olive oil

1 brown onion, quartered, sliced thinly

2 garlic cloves, minced

1 medium zucchini, chopped into cubes

1 cup good quality tomato pasta sauce (about 250 grams)

1/2 cup water

1/2 teaspoon italian seasoning

1/2 teaspoon liquid smoke (optional)

1/2 tablespoon red wine vinegar

pinch of raw sugar

sea salt and black pepper to taste

1 can butter beans

4 tablespoons good quality bread crumbs

4 tablespoons nutritional yeast

4 small roma tomatoes or 2 large tomatoes, sliced

Method:

1. Preheat the oven to 180 degrees.

2. Heat olive oil in an oven proof skillet on medium heat, then add the onion. Cook for about 5 minutes or until soft and browned.

3. Add the garlic and sauté for another minute.

4. Add the zucchini and sauté for another minute

5. Add the tomato sauce, water, italian seasoning, liquid smoke, red wine vinegar, sugar. Bring to a light boil, then place on a simmer for 10 minutes.

6. In the meantime combine the bread crumbs, nutritional yeast and 1/2 teaspoon of sea salt in a small bowl.

7. Add the butter beans to the skillet and season with salt and black pepper. Then take of the heat.

8. Top the skillet with the bread crumb mixture and some sliced tomatoes.

9. Bake for 20 minutes and then serve.

*Serves 4-6 DSC03846

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