Tag Archives: vegan

Tomato sauce with Butter Beans

29 Aug

4005139596_4f5cf0964cWe are full of recipes featuring butter beans here at Butter Beans!

Here is a recipe that references the butter bean dip that we shared with you a few months ago, which uses the bean dip as a protein rich addition to a quick tomato sauce. The beans elevate this simple tomato sauce into a rich, and even cheesy (yet vegan) experience, just wait and see!

Makes 4 cups of sauce.

Ingredients:

For the bean puree:

  • 1 can of butter beans
  • 2 medium garlic cloves
  • 1/2 tablespoon of olive oil
  • sprinkle of salt and a grind of pepper
  • drop of water

For the tomato sauce:

  • 2 cups tomato puree (or 5-6 medium sized ripe tomatoes)
  • 2-3 medium sized garlic cloves
  • 1 carrot
  • 1/2 tablespoon olive oil

Directions:

Butter bean puree: remove garlic peels, drain and rinse beans, then add all ingredients into the food processor and blend until smooth. Set aside.

Quick tomato sauce: peel and mince the garlic, slice carrots into thin rounds, dice tomatoes (or just remove the green stem tops, and cut into 4). Over medium-low heat, add the olive oil, garlic and carrots, stirring from time to time until they become lightly caramelized. Add tomato puree or fresh tomatoes and let simmer for 30 minutes. If using fresh tomatoes make sure to mash them so they become more like a puree.

Pasta: While the sauce is simmering, bring a pot of water to a boil. Right before the water boils add some salt, then your pasta, stirring occasionally. When the pasta is al-dente (so that it’s still firm, but not raw, and not overcooked), strain and reserve some of the pasta water.

Finale: Once the sauce is ready, add your butter bean puree, and mix until well combined, then add the saved pasta water and mix it all up. Lastly, add the pasta to the sauce pan and mix until all the pasta is covered with sauce.

Top with basil chiffonade, pepper, and a touch of salt, then dig in!

Photo courtesy of pdstahl

Vegan Zucchini Bread

22 Aug

Zucchini BreadAs our food + garden summer camp comes to a close, our campers are creating their last recipes to add to their Butter Beans cookbooks.

Hands down, one of their favorite foods they’ve made at camp was the vegan zucchini bread. They ranted and raved about this quick bread, so we thought we’d share the delicious recipe with you!

Makes 2 loaf pans, recipe adapted from hell yeah it’s vegan!

Ingredients:

  • 6 tbsp ground flax seeds
  • 1/2 cup warm water
  • 2 cups turbinado or light brown sugar
  • 1/2 cup canola oil
  • 1/2 cup applesauce
  • 1 tsp vanilla
  • 2-2.5 cups grated zucchini (~3 medium sized ones)
  • 2 cups all purpose flour
  • 1 cup whole wheat flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp cinnamon
  • 2 tsp nutmeg
  • 1 tsp salt
  • 1 cup chocolate chips or raisins, optional

Directions: 

Grease 2 loaf pans, preheat the oven to 350F. Mix together flax seeds with warm water, then add sugar, oil, applesauce, vanilla and beat well. Add grated zucchini, and stir until combined. In a separate bowl, sift together remaining dry ingredients. Add dry mixture to wet ingredients and stir until combined. Pour batter into pans and bake for 50-55 minutes.

Thank you to all of the wonderful families and campers we have met along the way this summer! We hope that your children leave inspired to cook creatively, grow edible gardens, compost food scraps, support local farmers, preserve foods, make their own ice cream, and set good examples for those around them.

If you are interested in signing up for the adventures yet to come during summer camp 2013, shoot us an email at camp@butterbeanskitchen.com, we have some early bird discounts that you won’t want to miss!

Photo courtesy of lydiajoy1