Savory Baked Beans (with sweet option in notes)

I adore baked beans – sweet ones – so I had to figure out a way to make them taste good without the added inflammatory and caloric additions of sweetener.  These came out spectacularly savory and delicious.  Organic products aid in gaining the extraSavory Baked Beans flavor that the sweet usually masks.  If you still want a touch of sweetness, check out the note at the bottom.

I used a 2-qt casserole and ended up with splatter in the oven.  You might want to use a large dish to avoid that.

Without further ado – here’s the recipe!

SAVORY BAKED BEANS

  • 4 cans mostly drained organic pinto beans
  • 1 15-oz can organic tomato sauce
  • 1/2 tsp hickory smoke seasoning
  • 3/8 tsp organic dry mustard
  • 1 tsp salt
  • 2 tsp organic garlic powder
  • 2 tsp organic onion powder
  • 2 T. nutritional yeast flakes
  • 2 c. chopped organic onion
  • 3 lg organic garlic cloves, minced
  • 1/4 c water, as needed (see picture at bottom for how soupy it should look before baking)

Mix all in a large covered (this can be foil) casserole dish, adding water if things look fairly dry.  Bake at 375 degrees for 75-90 minutes, or until onions are soft enough for your tastes. To speed the baking process up some, you could saute the onions in the 1/4 c of water first.  

Note: if you want sweet baked beans, add 1-4 T. maple syrup, or, perhaps, 1 T. molasses and 1-3 T. maple syrup.Savory Baked Beans uncooked

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The 12 Most Dangerous Pesticide-Ridden Foods from BorntoGrow.net and Paul Dysinger

Though I haven’t had a lot of time to whip up new recipes to share with you, I did take the time to read a blog post today that I feel I simply must share with you.  The information is important – and even more importantly, you may think you know the information on it already like I did…only I learned I was wrong!  Did you know that cucumbers are on the dirty dozen list??  Gasp!  I did not.  How did I miss that?  What else might be on the list that you might have missed?

For more valuable info, please read his blog post here:

http://borntogrow.net/dangerous-pesticide-ridden-foods/

Coconut Cream Topping

Pumpkin Pie with Coconut Cream 005If you are not happy with the vegan options for a whipped-type topping (cashew creme, tofu-based items, etc.) because they add a funny taste or texture, then this is the recipe for you!  As long as you like coconut flavor, that is.  🙂  I find it accompanies just about any dessert well, with the mild coconut flavor melding seamlessly.

These days I couldn’t be happier about eating coconut in any way possible with all the health benefits of coconut being touted.  My two favorite coconutty things to consume are Continue reading

Non-Alcoholic Pina Colada Fizz

While I was trying to make a pina colada pudding of some sort, I was doing some tasting as I went.  (Hey, I had to make sure everything was good, right?)  At one point, the creamy stuff in the blender began to taste so yummy that I kept tasting and knew I needed to stop!  Finally, a light bulb went off and I poured a smidge into a small cup and started to play with that, too, in order to make a virgin pina colada.  (I figured at least one recipe was bound to turn out well.)  Just in case it was all in my imagination that my creation tasted amazing, I fixed a similar smidge for one of my willing taste-testers.  When he gave it the thumbs-up, I was content.

Later that evening, my son-in-law was over who likes all things “fancy non-alcoholic drink” and I told him about it.  He burst my bubble.  He told me that pina coladas don’t have anything fizzy in them.  Well…bummer!

It was late that night when I got my next light-bulb moment.  Why not just change the name?  Who cares what it is “supposed” to be ~ this was good and I wanted to share it!  😀  So, here you have it….although, if you don’t want the fizz, just leave it out.  It is decadent and delicious without the sparkling water, too!

Pina Colada Fizz (non-alcoholic)

  • juice from 1 small organic lemon
  • 2 cans Thai organic coconut milk (I used the full-fat version), chilled
  • 1-2 cans pineapple chunks*, undrained, preferably chilled
  • 1/2 tsp. pure stevia
  • 2 1/2 tsp. vanilla
  • Canada Dry sparkling seltzer water, raspberry flavor, chilled, optional

In a 56-oz blender, whiz the first 5 ingredients together until very smooth.  Serve in glasses mixed with the sparkling seltzer water to taste. You should probably run a taste test to see what proportion you like best.  Garnish with fresh pineapple wedges and little umbrellas, if desired.  (Unfortunately, I didn’t have any of these pretties on hand.)

The cream in the blender makes about 7 cups if you use 1 can of pineapple.

*If you wish to use fresh or frozen pineapple, you probably will want to decrease or omit the lemon juice, because it will be tangy enough without it.  In making a half recipe, I threw in 1 1/2 c. of fresh pineapple.  It was very good this way.