Over the last few days I posted all my recipes I made for Christmas Eve dinner. Today, I’m going to post a new recipe that I tried for dinner on Christmas Day. The entire menu for Christmas day looked like this:
The tofurkey was a store bought one from Trader Joe’s. It contained wheat ingredients so I did not eat that dish. My main dish was the Baked Beans and Greens. I am so happy there were leftovers of this dish because I enjoyed this dish a lot! In fact, I think by the time I ate all the leftovers, I probably ate most of the dish myself.
This recipe was inspired from here:
- 1 1/2 cup dried white, red, or black beans (rinsed)
- 1 tbsp EVOO
- 1 large onion, diced
- 2 carrots, diced
- 1 rib celery, diced
- 6 cloves garlic, chopped
- 1/2 cup tomato paste
- 4 cups kale (or other greens)
- 4 cups vegetable broth
- 1/8 tsp cayenne pepper
- 2 tsp sea salt
- 1/3 cup grated vegan Parmesan cheese (or nutritional yeast)
- 1/4 cup chopped fresh parsley
- In a medium pan, combine beans and enough water to completely cover beans by several inches. Bring to a boil, remove from heat and let sit for 30 minutes, covered.
- Preheat the oven to 300F.
- In a large skillet, heat oil over medium-high heat. Add onion and cook until browned, about 6 to 7 minutes.
- Stir in carrots, celery, and garlic and cook about 2 more minutes.
- Stir in tomato paste and cook about 1 minute.
- Stir in greens a little at a time. Drain beans and add to the skillet. Stir in the vegetable broth, cayenne pepper, and salt.
- Pour the mixture into a 9×13 inch casserole dish and cover with foil. Bake until beans are tender about 1.5 to 2 hours. (It will depend on the type of beans you use).
- In a small bowl, combine Parmesan and parsley.
- When the beans and greens are done baking, sprinkle on the Parmesan and parsley mixture. Bake, uncovered, for about 10 more minutes.
- Tofurkey (From Trader Joe’s)
- Baked Beans and Greens
- Walnut Brussels Sprouts
- Butternut Squash Risotto
- Dark Chocolate Avocado Pudding
This recipe makes 8 servings.
Based on using red kidney beans, kale, and Galaxy Nutritional Foods vegan Parmesan Cheese, 1 serving yields approximately 157 calories and 11g protein.