I am nothing if not open to culinary exploration.
This is how the white bean sweet potato quinoa chili (pictured) came into our lives this evening! I imagined it would be a little more like a soup, but with the liquid-absorbing capacity of beans, quinoa, and potatoes, it thickened up quite well, almost into something resembling a thick puree. (About half of the white beans started to break down during the cooking process, giving it a really hearty, thick consistency.) Paired with millet toast and a [surprise] bottle of Riesling that the mister brought home, it was a great little mid-week winter dinner... and then came dessert!
As some folks know, I am on a mission to quit sugar, thanks largely Sarah Wilson's incredible inspiration at I Quit Sugar. Kicking it has made a huge difference -- but those something-sweet cravings still pop up every now and then.
I've found that incorporating more filling fats into my daily food has helped a lot, so I was thrilled to discover Detoxinista's delicious recipe for almond butter freezer fudge: (can be) sugar-free, (is definitely) super satisfying, and (is easily) the easiest dessert I've ever made. The recipe for that is below, too!
If you're cooking at home this weekend and need some ideas, why not experiment with throwing whatever you have into a pot and seeing what it turns into? Try the fudge, too -- even if your stovetop adventure turns out to be less-than-amazing, you'll have a foolproof, heart-healthy dessert to fall back on. :)
- 1 1/2 cups cooked white beans (white kidney, cannelini, or great northern)
- 1 medium white onion, chopped
- 1 clove garlic, minced
- 1 one-inch piece of ginger, minced
- 1 tsbp coconut oil
- 4 cups vegan vegetable broth
- 1 1/2 medium sweet potatoes, cubed
- 2 tsbp curry powder
- 2 tsbp chili powder
- 1 tsp coriander
- 1 tsp dried cilantro
- 1 tsp cinnamon
- 1 tsp allspice
- 1 tsp sea salt
- 1 cup red quinoa, cooked
- 2 cups lacinato kale, loosely packed
- 1. Heat oil in large saucepan over medium heat; add onion, garlic, and ginger. Sautee for a 3 minutes until softened.
- 2. Add broth, potatoes, and spices. Stir to combine.
- 3. Bring to a boil; let boil for 5-7 minutes.
- 4. Reduce heat and set timer for 20 minutes; simmer, stirring occasionally.
- 5. After 20 minutes, add kale and quinoa. Stir in completely. Set timer for 10 minutes more, stirring occasionally.
- 6. Season with salt and pepper to taste. Serve.
- 1 cup natural almond butter
- 1/4 cup coconut oil (at room temperature; should be solid but soft)
- 1/2 tsp fine sea salt
- 1. Combine all ingredients in a bowl until smooth and evenly blended.
- 2. Pour into a plastic-wrap-lined* square container (tupperware or glass is great). Smooth top with spatula.
- 3. Place in freezer to set (approximately one hour).
- 4. Cut into 1″-squares. Store extras in airtight container in freezer. (Our freezer now requires a security system… these are SO good!!)