White Bean Spinach And Couscous Bake Gluten Free Vegan Food

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WHITE BEAN, SPINACH AND COUSCOUS BAKE



White Bean, Spinach and Couscous Bake image

This is inspired by a recipe from a gluten-free website. You can used brown-rice couscous if gluten is an issue. Couscous, or kuskus is common in Turkey, as well as other areas bordering the Mediterranean.

Provided by Carolyn Haas

Categories     Casseroles

Time 1h

Number Of Ingredients 12

1 c couscous, prepared according to package directions
1 large yellow onion, diced
3 clove garlic, minced
1 can(s) fire roasted tomatoes (14.5oz) drained, reserve liquid
15 oz white beans (14.5 oz will do)
1/4 c fresh basil, plus additional for garnish
1/3 c pine nuts or walnuts, broken into small pieces
5 c baby spinach
1/2 tsp salt, or to taste
1/4 c olive oil
black pepper, to taste
1/2 c crumbled feta cheese

Steps:

  • 1. Preheat oven to 375°F. Heat the olive oil in a large skillet over medium heat. Gently saute the onion until tender about 4-5 minutes then add the minced garlic and saute 2-3 minutes more until softened and onions are translucent.
  • 2. Add the drained fire roasted tomatoes and crush any large chunks. Add the white beans and allow to cook for 5-7 minutes or until beans are warmed through, stirring frequently.
  • 3. Add the fresh spinach and gently turn and toss so that it will start to wilt, about 1-2 minutes.
  • 4. In a large bowl combine half of the precooked couscous, reserved tomato juice, minced basil, nuts, salt and pepper; mix thoroughly.
  • 5. Fold the bean and tomato mixture into the couscous mixture until combined then spread half of it into the bottom of a shallow baking dish or individual ramekins. Sprinkle the feta evenly over the dish then top with the remaining couscous mixture.
  • 6. Cover the dish with foil and bake 15-25 minutes until warmed through and bubbly. At the very end of the cooking time uncover the baking dish and put it under the broiler just to lightly brown the top, 1-2 minutes.

WHITE BEAN, SPINACH, AND COUSCOUS BAKE (GLUTEN-FREE & VEGAN



WHITE BEAN, SPINACH, AND COUSCOUS BAKE (GLUTEN-FREE & VEGAN image

Make and share this WHITE BEAN, SPINACH, AND COUSCOUS BAKE (GLUTEN-FREE & VEGAN recipe from Food.com.

Provided by Leslie

Categories     Low Cholesterol

Time 35m

Yield 5 serving(s)

Number Of Ingredients 12

10 ounces brown rice couscous or 10 ounces quinoa, prepared as directed
1 large yellow onion, diced
3 garlic cloves, minced
14 1/2 ounces of fire roasted tomatoes, drained but juice reserved
15 1/2 ounces cannellini beans, drained and rinsed
1/4 cup fresh basil, minced plus an additional 2-3 Tbsp. basil for garnish, chiffonade
1/3 cup pine nuts
5 cups Baby Spinach
1/2 teaspoon salt
1/4 cup olive oil
1/4 teaspoon freshly ground black pepper, to taste
1 cup parmesan cheese, grated

Steps:

  • For the vegan option: Substitute Mozzarella Rice Shreds for the Creamy Toscano cheese and sprinkle the top of your dish with Parma!
  • Preheat oven to 375°F. Heat the olive oil in a large skillet over medium heat. Gently saute the onion until tender about 4-5 minutes then add the minced garlic and saute 2-3 minutes more until softened and onions are translucent. Add the drained fire roasted tomatoes and crush any large chunks with a potato masher or the back of a fork. Add the white beans and allow to cook for 5-7 minutes or until beans are warmed through, stirring frequently. Just before the beans are cooked through add the fresh spinach and gently turn and toss so that it will start to wilt, about 1-2 minutes.
  • In a large bowl combine 2 cups of the precooked couscous, reserved tomato juice, minced basil, pine nuts, salt and pepper; mix thoroughly. Fold the bean and tomato mixture into the couscous mixture until combined then spread half of it into the bottom of a shallow baking dish or individual ramekins. Sprinkle the grated cheese evenly over the dish then top with the remaining couscous mixture. Cover the dish with foil and bake 15-25 minutes until warmed through and bubbly. At the very end of the cooking time uncover the baking dish and pop it under the broiler just to lightly brown the top, 1-2 minutes max.

Nutrition Facts : Calories 566.5, Fat 23.9, SaturatedFat 5.6, Cholesterol 17.6, Sodium 834, Carbohydrate 66.5, Fiber 10.1, Sugar 5.7, Protein 22.9

WHITE BEAN, SPINACH, AND SAUSAGE SOUP



White Bean, Spinach, and Sausage Soup image

came across this recipe in one of my cookbooks, and it's so yummy, yet good for you - i had to share

Provided by ShortieNJ

Categories     Clear Soup

Time 21m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 7

3 links Italian sausage (sweet or hot, casings removed)
1/2 cup onion (chopped)
1 garlic clove (minced)
2 (15 ounce) cans cannellini beans (drained and rinsed)
3 cups chicken broth
1 (15 ounce) can diced tomatoes (drained)
1 (10 ounce) bag fresh spinach

Steps:

  • Crumble sausage and cook in saucepan until browned.
  • Drain fat through strainer and set aside.
  • Saute onion and garlic in same saucepan in small amount of olive oil until onion is soft (about 5 minutes).
  • Stir in beans, broth, tomatoes, and reserved sausage.
  • Heat, stirring, until very hot.
  • Add spinach, cover, cook until spinach is wilted and tender (about 5 minutes).

Nutrition Facts : Calories 395.8, Fat 12.8, SaturatedFat 4.3, Cholesterol 23.7, Sodium 1086.4, Carbohydrate 45.7, Fiber 11.3, Sugar 4.7, Protein 26.4

COUSCOUS VEGETABLE BAKE



Couscous Vegetable Bake image

Make and share this Couscous Vegetable Bake recipe from Food.com.

Provided by nataliegoes

Categories     Low Cholesterol

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

2 teaspoons olive oil
1/2 onion
2 garlic cloves
1 zucchini
1 (4 ounce) can green peppers
2 stalks celery
1/2 teaspoon basil
1 (14 1/2 ounce) can stewed tomatoes
1 (16 ounce) can black beans (drained and rinsed)
1/2 cup couscous
10 olives
1/4 cup parmesan cheese
1/2 cup cheddar cheese
1/2 cup breadcrumbs
1 teaspoon salt

Steps:

  • Put onion, zucchini, celery, olives and garlic into a food processor to chop up vegetables to desired size.
  • In a large frying pan or pot, warm up the olive oil. Add processed vegetables stirring for 5 minutes.
  • Stir in the tomatoes, beans, salt, couscous and Parmesan.
  • Spray a 10x10 casserole dish and heat oven to 350 degrees. Spoon mixture into casserole dish and cover with cheddar and bread crumbs. Cover dish with aluminum foil. Bake for 15 minutes. Remove aluminum and continue baking for and additional 15 minutes.

Nutrition Facts : Calories 413, Fat 11.7, SaturatedFat 4.9, Cholesterol 20.3, Sodium 1214.1, Carbohydrate 59.1, Fiber 11.8, Sugar 7.8, Protein 20.1

COUSCOUS BAKE



Couscous Bake image

Make and share this Couscous Bake recipe from Food.com.

Provided by Miss Annie

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 1/2 cups water
1/4 teaspoon garlic salt
1 cup couscous, uncooked
1 (15 ounce) can black beans, drained
1 cup frozen whole kernel corn, thawed
1 (8 ounce) can sliced water chestnuts, drained
1 (7 ounce) jar roasted red peppers, drained and cut into strips
1 (8 ounce) carton sour cream
2 tablespoons red wine vinegar
1 teaspoon cumin
1/4 teaspoon salt
5 green onions, sliced
1 (10 ounce) package fresh spinach

Steps:

  • Combine water and garlic salt in a large saucepan; bring to a boil.
  • Remove from heat, and stir in couscous.
  • Cover and let stand 5 minutes or until liquid is absorbed.
  • Stir in black beans and next 7 ingredients.
  • Spoon into a lightly greased 11 x 7 inch baking dish.
  • Bake at 350ºF for 25 minutes, or until heated through.
  • Sprinkle with sliced green onions.
  • Cut spinach into thin strips and serve couscous misture over spinach.

Nutrition Facts : Calories 517.3, Fat 13.8, SaturatedFat 7.2, Cholesterol 31.1, Sodium 953.5, Carbohydrate 84.1, Fiber 15.1, Sugar 4.3, Protein 19.6

SAVORY VEGAN WHITE BEAN TART



Savory Vegan White Bean Tart image

This savory vegan tart is a rich and seemingly decadent recipe, that certainly has room for interpretation and flexibility. Yes, it takes a bit of preparation, but it is well worth it! A good substitute for quiche and a great offering as an appetizer for a dinner party, or an entree complimented by a light vegetable dish.

Provided by MellyLou

Categories     Potato

Time 1h25m

Yield 8 slices, 6-8 serving(s)

Number Of Ingredients 23

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 cup Earth Balance shortening
1/4 cup Earth Balance whipped spread
2 -4 tablespoons ice water
1 reg. sized russet potato
6 tablespoons olive oil
3 large shallots
8 ounces button mushrooms
1 1/2 teaspoons sea salt
2 tablespoons dry white wine
1 tablespoon apple juice
3 large garlic cloves
1 teaspoon thyme
1 teaspoon basil
1 (15 ounce) can white cannellini beans
1 1/2 tablespoons tahini
1 teaspoon Agave or 1 teaspoon maple syrup
1 tablespoon apple cider vinegar
2 tablespoons fresh squeezed lemon juice
1 tablespoon flour
3 tablespoons warm water
paprika (to garnish)

Steps:

  • Preheat oven to 400 degrees.
  • To make the crust put all dry ingredients in a bowl or food processor, mix thoroughly, then add chilled shortening and Earth Balance. Either process or cut fat into dry mixture until pea-sized, then add 2-4 tablespoons ice water until mixture is a solid lump of dough (somewhere between not sticky, not dry but perfectly moldable). Flour a board, roll out dough so that it can cover a 10 inch tart pan. Gently fold in half and place dough in the refrigerator for at least 1/2-1 hour.
  • Peel and cut the potato very thinly, placing in ice water and set aside.
  • Cut mushrooms and shallots thinly. In a warm wide bottomed pan, heat 3 tablespoons olive oil and add 1 teaspoons sea salt, mushrooms and shallots. Allow the mixture to caramelize on medium-low heat for approximately 10 minutes. Add apple juice and white wine, saute until the mixture is dry, scraping browned remnants into the mixture. Set aside.
  • In a small pan, place 3 tablespoons of olive, with thyme, basil and garlic cloves sliced lengthwise. Allow to saute for 3-4 minutes until aromatic and garlic is golden. ***You can substitute fresh herbs: 10 leaves, basil, 2 sprigs thyme (de-twigged!).
  • Put 1 tablespoons flour first into a small mixing bowl and add 3 tablespoons warm water slowly, mix until there are no lumps. In the processor add rinsed white beans, tahini, maple/agave, garlic herb oil mixture, vinegar, flour mixture, 1/2 teaspoons salt and lemon juice and process until it is a fine thoroughly acquired paste. Then add chilled potatoes and process until pieces are about pea-sized.
  • Add bean mixture to mushroom mixture and mix thoroughly.
  • Take the dough, oil tart pan and gently form into crust. Pour in filling, smooth with the back of a spoon and dust with paprika. Bake 40-50 minutes, or until crust and filling are golden on the edges.
  • This dish is best served luke-warm, or chilled! Enjoy!

Nutrition Facts : Calories 391.9, Fat 16, SaturatedFat 2.3, Sodium 789.4, Carbohydrate 50.3, Fiber 6.8, Sugar 1.7, Protein 12.7

BUTTERNUT SQUASH, WHITE BEAN AND KALE RAGOUT (VEGAN)



Butternut Squash, White Bean and Kale Ragout (Vegan) image

This recipe was originally published in the New York Times and was then adapted for "Best Vegan Recipe's." Hearty and healthy. Great when you're craving veggies in the winter.

Provided by liz_wasinger

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

3 lbs butternut squash
2 tablespoons vegan margarine
2 tablespoons maple syrup
2 1/2 teaspoons cider vinegar
1 teaspoon kosher salt, more to taste
1 teaspoon ground black pepper
1 pinch cayenne
2 tablespoons extra virgin olive oil
4 large leeks, cleaned and chopped, white and light green parts only
2 large garlic cloves, minced
2 teaspoons fresh rosemary, chopped
2 (15 ounce) cans cannellini beans, drained and rinsed (or use 3 cups cooked white beans)
2 cups vegetable broth
3/4 lb kale, center ribs removed, leaves thinly sliced (about 6 cups)
1/3 cup dried cranberries, roughly chopped, plus whole berries for garnish
coarse sea salt

Steps:

  • 1. Preheat oven to 425 degrees. Using a vegetable peeler or paring knife, peel pumpkin or squash. Trim stem, then halve pumpkin or squash and scoop out seeds (save for roasting if desired). Cut flesh into 1-inch cubes.
  • 2. Spread cubes out on a large rimmed baking sheet. In small saucepan, combine butter or canola oil, syrup, 1 teaspoon vinegar, kosher salt, 1/2 teaspoon black pepper and cayenne. Cook, stirring, over medium-high heat until butter melts; pour mixture over squash and toss to coat evenly. Roast, tossing occasionally, until pumpkin or squash is very tender and caramelized at edges, about 30 minutes.
  • 3. In a large skillet, warm olive oil over medium heat. Add leeks, garlic, rosemary and a generous pinch of salt. Cook, stirring occasionally, until leeks are very soft and not at all browned, about 15 minutes. Add beans and broth and simmer for 10 minutes.
  • 4. Stir in kale. Simmer until kale is cooked down and very tender, about 10 minutes. Stir in pumpkin or squash and chopped cranberries; season with remaining 1 1/2 teaspoons vinegar and 1/2 teaspoon black pepper. Garnish with additional cranberries and sea salt, and serve.

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