Cannellini and Toasted Pignoli Spread
Posted by Shelly Perry (02/04/2010 @ 9:01 pm)

Healthy and full of protein, this bean spread is hearty and tasty.
Not only does it make a great snack on flax crackers or garlic toasted baguette, it works well as a sandwich spread or on a veggie pizza.
I like to keep this in the fridge for a quick, go-to protein pick me up which is high in nutrients but low in calories.
This even works well on celery for a savory nosh.
I recently had this served with toast and wine sautéed onions! It was fantastic!
The sweetness of caramelized onion soaked in red wine with this savory spread was a meal in itself.
I would also garnish with roasted red pepper for a bruschetta style presentation.
Enjoy!
Ingredients:
2 cans cannellini
¾ cup toasted pignoli
2 Tbsp olive oil
Salt to taste
1 bulb roasted garlic

Method:
Combine toasted pignoli, roasted garlic, and 2 cans of cannellini in the food processor.
Add the olive oil and continue to puree.
Serve and garnish with olive oil and pignoli
Posted in: Food on a Budget, Healthy, Ingredients, Recipes
Tags: cannellini, olive oil, pignoli, pine nuts, snack, vegan, vegan appetizer, vegan recip, vegetarian, vegetarian recipe, white beans

Simple Soup on the Run
Posted by Shelly Perry (11/19/2009 @ 3:37 pm)

I needed healthy, hardy fast food. I am a vegetarian/vegan ( I sometime slip with cheese) so there were not a lot of options as I was running errands today.
I am working on a writing deadline and just needed to fill the growling belly…quick.
That is when, as I was hunting through my pantry, I came across this gorgeous soup idea.
Here is a recipe for a simple soup. This was insanely good and I would serve it to guests.
RECIPE
1 can cannellini beans
2 cloves garlic sliced
1 tbsp olive oil
A handful of fresh spinach
½ cup of veggie stock
2-3 pinches of dried rosemary
Salt to taste
METHOD
In a medium sauce pan add olive oil, garlic and rosemary
Drain some of the liquid from the can of beans and pour the beans into the sauce pan.
Stir it around a bit. I mashed up my beans, too. That’s how I like it.
Add a large handful of fresh spinach. Let it cook for a few minutes on medium to high heat.
Add ½ cup of the veggie stock and salt to taste.
This was amazing! So simple, so fast and truly filling and delicious!
If you want to get fancy I would puree it in the food processor for a more genteel presentation; however, the rustic look with say a Panini sandwich would also be fantastic.
Posted in: Food on a Budget, Green Living, Healthy, Ingredients, Recipes
Tags: garlic, olive oil, rosemary, soup, vegan, vegetarian, white beans
