Molasses Baked Beans, Apricot-Pistachio Quinoa Pilaf
Vive Le Vegan!/New Vegetarian Cuisine
As an appetizer (not pictured), we had buckwheat bread with rosemary-infused olive oil.
The baked beans are from Vive Le Vegan! Sadly, I halved the recipe and I'm wishing I hadn't! I hadn't had baked beans in over 3 years; there were better than I remembered them. Healthy, too.
The quinoa pilaf is from New Vegetarian Cuisine, with apricots, cilantro, and toasted pistachios. It was flavorful, especially with a bite of the beans on the spoon.
The other two items are corn on the cob brushed with an Earth Balance & flax oil mixture and baked zucchini crusted with nutritional yeast.
gluten-free
posted by Cherie Anderson @ 1:06 PM
5 comments
5 Comments:
Baked beans with sweet corn... ah! another quinoa recipe. Great meal!
Sorry the buckwheat bread recipe didn't turn out. I would have thought the substitutions you mentioned would have worked well. Did you like the flavor of the bread? I was impressed iwth the recipe when we first got it and amazed that it did so well with the simple ingredients. I taught my son to do the english muffins. He really liked those.
Again drooling over what you made. Baked beans are some of my fave... i love 'em so!
Looks delicous... baked beans can be sooo good when they're good... if you know what I mean...
Dori, I did like the flavor of the bread; it was so unique and earthy!
Thanks, everyone!
Your meal looks great -- it makes me want to fix baked beans and cornbread for dinner. I'll have to look through Vive Le Vegan tonight for the recipe.
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