This dish is an adaption of one of my favourite recipes, Lemon Herb Cannellini Beans, from Chloe’s Vegan Italian Kitchen. This is one of my go to recipes when I’m in a hurry and need a creamy beany comfort dish. For my recipes I decided to add fresh broccoli and broccoli leaves, which full of Vitamin K and Vitamin C. Vitamin K is something I’m really focusing on increasing in my third trimester. I also added mine and Marco’s new favourite pasta, Gemelli. I just love the texture of this pasta. Its tender and chewy and catches the sauce really well. You can find it at good deli’s.
Creamy Lemon Broccoli and Cannellini Bean Gemelli (vegan, gluten free option, soy free option, nut free option)
2-3 serves of gemelli pasta or other short pasta
1 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon italian herbs
1 cup broccoli florets
1/2 cup broccoli leaves or baby spinach
1/2 cup unsweetened soy or almond milk
1/4 teaspoon sea salt
1 cup cooked cannellini beans
1/4 cup nutritional yeast
1/2 tablespoon lemon juice (or more to taste)
1. Cook the pasta according to packet directions.
2. Heat olive oil in a pan on medium heat, then add garlic and italian herbs. Saute for 1 minute.
3. Add the broccoli florets and sauté for few minutes. Add more olive oil or some pasta water if the broccoli sticks to the pan.
4. Add the broccoli leaves and saute for another minute. If your using baby spinach add in the next step.
4. Add plant milk, sea salt, cannellini beans and nutritional yeast. Simmer for 4-5 minutes.
5. Add lemon juice and add more seasoning if you need, then serve immediately.
I have been having mad craving for sweets since halfway through my second trimester. Apparently that’s typical when your expecting a little girl. But I feel really guilty every time I indulgent in something that’s got too much sugar or not so vegan. Plus I don’t want my baby to be born a sugar fiend like her father.These Peanut Butter Cookie Dough Bites from The Oh She Glows Cookbook really hit the spot. They are sweet enough with only the additional of a little bit of maple syrup and some dark chocolate chips. Other then that they only contain oats, almonds, peanut butter, sea salt, vanilla and coconut oil. They are a great snack you can keep in the freezer when your sugar tooth strikes.
Another recipe I made from The Oh She Glows Cookbook is this Raw Buckwheat Breakfast Porridge. You can see a similar recipe for the Raw Buckwheat Porridge on the author, Angela’s blog. I made this recipe ages ago and forgot how good it was. I added some fresh organic strawberries, coconut yoghurt, toasted pepitas seeds and toasted shredded coconut. The perfect easy breakfast for a hungry mama.