Kidney Bean & Chickpea Salad with Spiced Citrus Dressing


Marion Cotillard Kitchen Rebellion Vegan Gluten Free Bean Salad
Marion Cotillard (photog. Mario Testino) / via my Pinterest


I feel like legumes deserve an apology from me.

For so long the dodgy, mass produced versions of legume salads that lurk in the corners of supermarket delis, constituted the sum total of my legume-salading experience and it put me off big time. I breezily dismissed them and their ilk as hippie bullshit and went about gnawing on yet another block of cheese.

Sorry, guys. I knew not the ignorance of my bean-denying ways.

It wasn’t until I started experimenting with making beans et. al a feature in my home made salads, and hit on a recipe that I truly love that I saw the light. You really can’t judge something until you have had it fresh. Fresh-as-fuck is always gonna be where the flavour sweet spot is.

Once I hit on a rad recipe, I began experimenting with legume salads more often and came to appreciate the versatility of cannellini beans, navy beans, kidney beans, chickpeas and lentils (etc!) in a way I never had before.

One thing I love about beans in particular is that they are often great flavour absorbers. In this recipe red kidney beans become infused with the juicy tang of citrus, soaking up a cumin-kissed lemon and lime based dressing.

The contrasting texture and satisfying nutty bite of the chickpeas balance the dressing-plumped beans. And finally, fragrant fresh basil lends its sunny flavour to wrap everything up nice and tight (and tasty!).

The yummy spiced citrus dressing might be the real star of the show in this recipe; next time I throw it together, I will make a double batch and use the leftovers to drizzle over salad greens or steamed broccoli. The flavours in the dressing lend themselves really well to a Mexican or Moroccan inspired meal.

As is the case with so many legume based salads, this keeps very well for a few days when refrigerated in a sealed container. It is perfect- for a quick snack or wildly easy lunch.




Kidney Bean and Chickpea Salad with Spiced Citrus Dressing



1 x 400g can chickpeas, drained and rinsed thoroughly
1 x 400g can red kidney beans, drain and rinsed thoroughly
handful of fresh basil leaves, chopped finely
handful parsley, chopped finely (optional)
1 – 1 1/2 tsp sea salt (to taste)

Spiced Citrus Dressing

1/4 – 1/2 tsp cumin
1/4 tsp paprika
1/8 tsp chilli powder
juice of two medium lemons
juice of two limes
2 tbsp extra virgin olive oil


What to do:

Add dressing ingredients to a lidded jar (or bowl) and shake (or whisk) until very well combined.

Add all ingredients to a large bowl and mix gently until dressing is evenly distributed.

Pour salad into a sealable container and refrigerate for at least one hour before serving. This lets the dressing soak in good and proper.

Serves 4-6.


Danielle La Porte - Gravitate Towards Happiness - Kitchen Rebellion
Truthbomb by Danielle LaPorte / via my Pinterest




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Filed under condiments, gluten free, lissa's recipes, lunch / dinner, salads to rock your face, summer nights

Learning Curves: What I Did Wrong and What I Do Now (#2 – VEGETABLE FIASCO)

Alicia Silverstone, Clueless (Kitchen Rebellion Vegan Learning Curves)


This is the second installment in my Learning Curves series. Check out the first post here:

Learning Curve #1: Zero Preparation


Learning Curves: What I Did Wrong and What I Do Now (#2 – VEGETABLE FIASCO)


For years I had the crazy notion that vegetable-heavy dishes needed dairy in them or else they would be dull.

“Cross your fingers and cover it with cheese” was basically my veggie eating strategy. When I found out that my body is super sensitive to casein (one of the proteins in dairy) and starting weaning myself off of The Cheese and transitioning to a largely whole food vegan diet, at first I found it hard to eat a lot more vegetables.

It was not that I didn’t enjoy eating veggies – I have loved them ever since I was a kid!- I just had no real idea what to do with them in my own kitchen to make them exciting every day, without a river of cheese. Ah, the bad old days.

Have you ever gone to the supermarket and bought a whole bunch of fresh vegetables, only to end up having to make a dickhead of yourself by having to bin half of them a week later? Yeah. Me too. It is an embarrassingly wasteful and not at all uncommon state of affairs!

What the hell do I do with vegetables?!

My freshness-denying ritual used to go something like this: open refrigerator door, stare at abundance of incredible produce, throw my good intentions out the window and decide that I have no real idea how to make a mouthwatering, vege-based meal happen without toiling for hours, then bugger off to make something ‘easier’ (transl: something I already know how to do; like toast).

Sound familiar? Then this post is for you! Hopefully it will help ease any vegetable related cooking overwhelm. I’ve divided things into three parts: lunch, dinner and cooking methods.


KR Tip #1:When in doubt: Stir fry.


A whole lotta love

Fast forward a few years, to the present day, and I cannot believe how much amazing food I had been missing out on the whole time. Putting vegetables front and centre forces you to explore, to get creative, to learn a few new tricks. Before you know it you will be eating a more diverse and delicious range of meals, guaranteed.

Embracing vegetables with open arms has made me more excited about cooking than ever. I usually get more than the recommended* 5 servings each day without giving it much thought, which is a far cry from previously. Change happens! Juicing has been a revelation. Getting our hands on a juicer has meant that fast and easy bonus servings of veges, especially carrots and beetroot, are only ever a couple of minutes of chopping away. Once you are on the ball, between cooking and juicing, it is not hard to get 10 servings of vegetables each day if you want to. I can vouch for the fact that this will make you feel AWESOME. A juicer is definitely not essential, but it just makes getting a whole lot of fresh, raw nutrients a lot more convenient.

My main advice with vegetables is keep it simple. Sometimes a recipe might look as though there aren’t enough herbs, spices and other exciting things to make for a tasty result, but suspend your disbelief and you will likely be happily surprised. I was.

With a little groundwork, a whole new world of vege-packed yumminess will open right up.

One of the ways that I make sure that I am eating more than enough vegetables is consistently basing my lunch and dinner around several servings of vegetables. The next sections, Lunch and Dinner, are intended to give you an insight into how I am doin’ it at the moment. If you have an tips, tricks or favourite recipes for getting veggie energy pumping through your veins, do leave a comment or link and let us all know!



Lunch is usually a light meal for me. At home in the summer it is often almost effortless: thanks to our rad buttercrunch lettuce patches, I eat a green salad or two almost every day. Mixing through grated beetroot and carrot is my favourite way to amp up the vegetable content of summer salads; they lend a punchy taste and texture and bright bursts of colour. Also, adding grated raw veggies to salad greens is a really easy way to bring some bonus raw food energy into your life.

If you have ever had an inkling to grow your own veges but feel a bit clueless and clumsy when it comes to gardening, consider this a nudge in the ribs. Having your own little lettuce patch means no more half eaten, wilted bags of salad lurking in the back of your fridge (ugh). Scatter seeds in a planter or two in Spring, water them regularly (daily when it is sunny and warm), and by Summer you will be sorted for salads. It rules, it really does.


Raw Energy Salad Grated Carrot Beetroot


In colder months, roasted vegetable salads – yes, again with the salads! – are so satisfying, and very simple to prepare: the night before, lightly roast a couple of servings of your favourite vegetables. Potato, sweet potato, carrot, beetroot and pumpkin are all great choices. Let cool, then mix through a handful of roughly chopped fresh herbs (e.g mint, coriander, basil), drizzle with a favourite vinaigrette, add a sprinkle or three of toasted pine nuts and a few cracks of salt. Et Viola!

I would say soup is great for winter lunches, but let’s face it, soup for lunch is fucking boring. You know what’s not boring? EPIC LEFTOVERS. That’s right. Leftovers are king when it comes to low effort lunches, vegan or otherwise. I wish I could tell you that I am one of those people who has been able to leave the house in the morning with an amazing freshly prepared lunch in hand.

Alas, I haven’t cracked that code yet. The type of dishes that are ideal to reheat are often full of vegetables by default: vegan lasagna, vege based curries, vegan stews, oven bakes and pies.

Another easy light lunch fix is the time honored tradition of avocado and sliced tomato on toast. It is a café classic for a reason ♥.

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Dinner is where the bulk of my vegetable feasting happens. Just because I know how much you want to hear more about salad, I am going to gently recommend that you get acquainted with one of my all time favourites, the Midweek Meltdown Roasted Pumpkin Chickpea Salad. Cooled, lightly roasted vegetables – especially pumpkin and orange kumara (sweet potato) are a great addition to any salad: legume-based, rice-based, leaf-based. Experiment and discover your own fav combinations.

Roast vegetables also make mouthwatering vegetable bakes; my recipe for this Deluxe Roasted Vegetable Rice Bake with Rich Tomato-Onion Sauce is easier than it might seem at first glance, especially if you have sauce pre-prepped.

Stuffing vegetables with other vegetables is a tasty tradition that you should definitely get on board with. A hollowed out/halved vegetable + rice or legumes + diced vegetables + yummy sauce + herbs & spices = easy meals, happy bellies.

Another great thing about stuffed vegetables is that you can prepare them a day or two in advance of eating them. It is a sweet way to use up any leftover curries or stews that you have in the fridge. Check out my Quinoa Stuffed Portobello Mushrooms, Lentil Stuffed Roasted Red Capsicums, or decadent Gentleman’s Vegan Backed Capsicums.

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Here are five more recipes from the KR archives that showcase the supreme radness of vegetables:

Shish Kebabs feat. Tangerine Baked Tofu with Roasted Capsicum & Pineapple Salsa
Roasted Pumpkin & Balsamic Caramelised Onion Pizza
Asparagus, Snow Pea and Green Bean Three Way
Mini Tortilla Rolls with Roasted Red Capsicum Garlic Sauce
The Whatever Vegan Pita with Tropical Citrus Tofu


KR Tip #2: Sometimes a final lil crack of sea salt is just what is needed to take things from really good to fucking great. My philosophy: eating highly processed foods extremely rarely means that I can get away with a little extra salt here and there.



Cauli Steak from Tastecomau
via – Cauliflower Steaks with Olive and Herb Salsa


Five 1/2 Simple Vegetable Cooking Methods



A few vegetables – other than the ubiquitous potato – that become exponentially more delicious when coated in a little olive oil, sprinkled with salt and roasted until tender:
beetroot (something magic happens to the flavour of beetroot when it is roasted), asparagus (make more than you think you need, those mofos are moreish) and cauliflower (slice a half head widthwise, season a little, roast until tops begins to brown, flip and repeat). Roasted carrot is yuuuumy too, as are roasted green beans. And don’t forget zucchini.

Pan Frying

Quick, easy and awesome. Pan-frying vegetables in a little oil until just tender is the beginning of many a tasty dish. There are myriad options for pan-fried vegetable dishes. I find it to be the most versatile method for vegetables. So many veggies lend themselves well to being thrown into a frying pan with a little oil and some herbs and spices. The amount of one-pan meals you can make is mind-boggling. Instead of struggling with where to start, you will feel spoiled for choice!


Baking a meal makes your oven do most of the work. This method is full of amazing vege-heavy possibilities. Rice bakes, pasta bakes, lasagna, cannelloni, casseroles. Stick ‘em in the oven, walk away and come back later on to a mouthwatering cooked dish. Round out the meal with a light salad or a little steamed or lightly boiled broccoli on the side, and you are ready to eat. As I mentioned above, leftovers of baked dishes are often great for lunches.


Boiling begets mashing and mashed root vegetables are freaking awesome. Potato, kumara (that’s sweet potato to everyone outside of NZ ♥), pumpkin and parsnip, mashed with a few nubs of butter and a little creamy soy milk until smooth, are so good. Mashed potatoes et. al tend to get a pretty good wrap, but otherwise the words “boiled vegetables” can strike fear into the hearts of food lovers. The important thing to remember when boiling veges is to use as little water as you can get away with; that way less nutrients will get lost in the fray. Lightly boiled broccoli and green peas, drizzled with a favourite dressing, takes 3 minutes to make and very tasty.

KR Tip #3: Vigilence is key. Overcooking is the enemy of delicious food. Unless you are deliberately in the sauce zone, you want your veges tender. Sometimes the line between tender and mush is quite fine, so keep an eye on what’s cooking. Hitting that sweet spot makes for maximum flavour and preserves all of those nutrients that your body and mind love.


Regularly eating fresh, uncooked vegetables is one fantastic, instantly-effective thing you can do for your health. I need to do this more often! Last summer was the first time we ever planted and harvested vegetables in our garden and it was so wonderful having fresh lettuce, in particular, on hand. We ate salads every night for a couple of months, picking leaves from the buttercrunch patch around our lil feijoa tree. Another way to benefit from the vitamins and minerals in vegetables is to juice them; in some cases, nutrients are much better absorbed when ingested in their raw state.

Sauce It!

Okay, so ‘sauce’ is not actually a cooking method. BUT making sauce it is a great way to get, for example, tomatoes – try my Chunky Pasta Sauce; it is a tasty, all purpose, rich red sauce that tastes a million times better than a store bought version and, providing you already have olive oil on hand, it is much less expensive too – pumpkin and extra immunity-boosting garlic and fresh herbs into your self. The wild card of vegetable sauces is definitely cauliflower. Cauliflower based sauce: it’s an actual thing. And really, really good. Use fresh cauli, not frozen, for the tastiest results.


* recommended by the NZ Ministry of Health

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Filed under my bitchin kitchen, onwards to the future, vegan, wholefoods 101

Sweet Orange & Walnut Quinoa with Fruit

Sweet Orange Quinoa Gluten Free Vegan

Quinoa gets a lot of love from people at lunch and dinner time, but it is also an awesome option for breakfast. It has has so much strong, slow-release energy, and is basically guaranteed not to leave you feeling sluggish.

Sweet deal.

My first time eating quinoa I cooked it myself, and my reaction boiled down to “WTF?!” Oh man; something was NOT right. What went wrong? Turns out that I had made a rookie mistake: I didn’t add enough flavour to the water-based broth that the quinoa was simmering away in.

This made for something bland and beige and blergh. Never again! Now I know that for the tastiest quinoa, the key thing to remember is that it soaks up flavour super well, which is best taken advantage of to get the best deal for our tastebuds and our bellies. You definitely wanna add a few extra flourishes!

Including fruit juice is a perfect way to begin adding those flourishes when cooking sweet quinoa, and that is what helps make the taste pop in this recipe. Juicy navel oranges and crunchy walnuts combine with the special golden, slightly malty sweetness of coconut sugar to simmer into existence a little something that explodes with flavour.


Kitchen Rebellion Vegan Sweet Orange Quinoa




Sweet Orange & Walnut Quinoa with Fruit



1/2 cup quinoa, rinsed well
juice of 2 large navel oranges (around 2/3 cup)
1/2 – 2/3 cup water
2 tbsp coconut sugar*
1 tbsp maple syrup
2 tbsp walnut pieces

sliced fruit to serve; strawberries or pears are perfect!


What to do:

Add quinoa, juice and water to small saucepan. Bring to boil, reduce heat to low. Add coconut sugar, walnuts, maple syrup. Simmer for 15 minutes, until liquid is reduced and quinoa cook, adding more water if needed.

Serve with fresh fruit. Add a spoonful of gently heated, cinnamon-spiked coconut cream for extra tastiness.

Serves one (or a lil snack for two).


* you can use pure maple syrup or raw sugar instead of coconut sugar if need be. FYI, I score my coconut sugar from Commonsense Organics; some regular supermarkets around here sell it (e.g Countdown Newtown) but it is cheaper and tastier at Commonsense; worth the trip if you can make it happen, Wellingtonians!




Sweet Orange Quinoa Vegan Gluten Free


Feature image via my Pinterest



Filed under breakfast motherfucker do you eat it?, doin' it for the kids, fruit is rad, gluten free, lissa's recipes, no legumes (incl. soy!), vegan

Decadent Chocolate Creme (Or: A Surprisingly Delicious Way to Eat Avocados)

Decadent Vegan Choc Avo Creme


Avocado as dessert? Uhh… what?!

That was my initial reaction when I learned of the whole foods trick of giving chocolate sweet treats an avocado base; no way was that culinary train wreck going to taste fantastic. A couple of months went by, and I moved into might-be-crazy-enough-to-work territory.

And if there is one thing that my vegan home cooking adventures have taught me, it is to never discount food combinations that upon first encounter make you raise an eyebrow.

Time to take this whole ‘avocado sweet treats’ thing for a test drive. With fingers crossed, I gave it a shot. The result? Victory! It totally works – chocolate avocado treats take advantage of the creamy, buttery traits and mild flavour that avocados have to make a super smooth, delicious dessert.

Who needs dairy, right?

Using avocado also harnesses a whole lot of nutritional radness that tend not to be anywhere near traditional dessert recipes. As well as being full of good fat, avocados contain over a dozen vitamins and minerals; for example, they are a good source of B vitamins, which fight disease and infections, as well as folate, which is essential for cell repair.

This is truly a silky, creamy, sweet and wonderfully rich chocolate confection. I solemnly swear that you will not be able to detect the avocado.

Use it as a dip for strawberries, dollop some on top of cake or cupcakes, serve with your favourite dairy free ice cream (mine is Tommy & James’ chocolate flavoured Nice Cream) … or do what I did yesterday afternoon and just eat it by the giant, mouth-watering spoonful.




Chocolate Creme Vegan Gluten Free


Decadent Chocolate Crème



2 ripe avocados (NOT over ripe – no brown bits!)
1/3 – 1/2 cup dark cocoa powder*
1/3 – 1/2 cup pure maple syrup
2 tsp vanilla extract
A nice big pinch of salt


What to do:

Scoop flesh out of avocados.

Add all ingredients to a blender, or use a stick blender and a bowl. Blend until completely smooth.

If needed, stop blending regularly to stir the mixture with a dessert spoon; I had to stop-stir-start a bunch of times since my blender isn’t a fan of super thick concoctions, and I don’t have a handheld blender! Totally worth it, though**.

Leftovers are best gobbled up within 24 hours – otherwise you might get some avo flavour starting to peek through; store in lidded jar in your refrigerator (jam jars are perfect ♥).

Serves 2-4.


* Standard cocoa is fine to use if that’s what you have to hand
** Having said that, I do have a little Vitamix envy right now!


Decadent Choc Creme Prep Vegan Gluten Free


Decadent Chocolate Creme Vegan Gluten Free




Feature image via my Pinterest


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Filed under condiments, dessert!, doin' it for the kids, gluten free, lissa's recipes, munchies / snacks, no legumes (incl. soy!), summer nights, The Great Edmonds Cookbook Takeover, vegan, wholefoods 101

Rustic Boysenberry Lemon Cheesecake (Vegan and Gluten Free!)

Vegan Gluten Free Boysenberry Cheesecake


Summer is on its way in my part of the world, and the warmer weather has me craving chilled treats. One of the beautiful, fresh, sunny days we have had recently inspired me to make my first cheesecake of the season.

Mmmm… cheesecake season.

Come time for dessert, I tend to err on the side of chocolate flavour wise. Not that I don’t love fruit-based sweet things. It’s just that I ran the math: chocolaty + creamy = supremely delicious. Fact. And also my instinctual cocoa-brain draws me towards all chocolate everything!

But I live with a superlover of lemony cheesecakes, and reckoned it was about time that I made one with him in mind! That’s how this recipe came about.

Everyone’s favourite creamy-vegan X-factor – soaked cashews – are blended with a handful of simple ingredients to form the smooth, zesty lemon filling. The base is a breeze, a delicious combination of pecan and almonds, sweetened with dates. The vibrant boysenberry sauce pulls it all together. If extra-fanciness is required, arrange fresh berries on top, and drizzle each slice with pure maple syrup before serving.

This baby will keep very well, covered and refrigerated, for around 5 days, and actually gets even tastier as time goes by. If your household is anything like mine, it will be loooong gone before 5 days is up!




Rustic Lemon Boysenberry Cheesecake @ Kitchen Rebellion


Rustic Boysenberry Lemon Cheesecake




2/3 cup pecans
1/2 cup raw almonds
1/3 cup almond meal (packed)
1 1/2 tsp vanilla extract
a couple of pinches of salt
1/2 cup dates, halved


1 1/2 cup cashews, soaked for 24 hours
2 tsp vanilla extract
zest of two large lemons
1/2 cup fresh lemon juice (around 5 Meyer lemons)
1/2 cup pure maple syrup
1/2 cup + 2 tbsp coconut oil


1 x 400g can boysenberries in light syrup
3 tbsp raw sugar


What to do:


Add boysenberries and raw sugar to a small saucepan. Bring to simmer, reduce heat to low and cook until mixture is reduced and thickened, around 40 mins. Set aside to cool.


Add pecans, almonds, almond meal, vanilla extract and sea salt to your food processor. Blend until mixture begins to clump together. Add dates, continue blending until well combined. Press evenly into a pie dish. Put it in the freezer while you prepare the filling.


Add coconut oil to small saucepan, melt on very low heat; immediately set aside to cool.

Add lemon juice, zest, vanilla extract and cashews to blender. Blend until very smooth, then blend again! You want the filling to be completely free of any graininess. Add coconut oil and blend until well combined.

Finishing Up

Pour filling over top of pre-chilled base, spreading gently with the back of a spoon to help an ensure even thickness. Don’t worry if the mixture is not as thick as you might have been expecting.

Place in freezer for 2 hours, until filling is set hard.

Pour boysenberry sauce evenly over top of filling. Viola! Cheesecake mission complete!

Place it back in the freezer and remove 25-ish minutes before serving.


Rustic Lemon Boysenberry Cheesecake - ready to eat!

Rustic Boysenberry Lemon Cheesecake - vegan!


Feature image via Pinterest



Filed under creamy n vegan, dessert!, gluten free, lissa's recipes, no legumes (incl. soy!)

Fast ‘n Fluffy Vegan Pancakes

Vegan Fluffy Pancakes


There is something about stuffing yourself full of a warm, maple syrup drizzled plateful of pancakes that temporarily makes the world seem like a better place.

They are the ultimate take-it-easy treat.

Perfect fuel for lazy Sunday movie watching, relaxed sleep-ins and afternoon naps.

These are no nonsense, fuss free, classic pancakes. If you want to sass things up a little bit, add a small handful of chopped nuts, blueberries or dairy free chocolate chips. Do try them without any bells and whistles, though. It is a deliciously good time.

The recipe makes a small batch – a meal for one or snack for two. If you have a few hungry mouths to feed, you can just double all of the ingredients, but go easy on the milk, you might need slightly less than would be called for. Play it by ear – you will make it work!

Whether whipped up for breakfast, a snack or to sate an attack of midnight munchies, this recipe will do you right.


♥ ♥ ♥ ♥ ♥ ♥


Fast ‘n Fluffy Vegan Pancakes



1 cup all purpose flour
3/4 cup soy milk + 2 tbsp
1 tsp apple cider vinegar
1 tsp baking soda
1 tsp vanilla extract
2 tbsp rice bran oil
2 tbsp raw sugar
2 tsp Olivani (or your favourite dairy free butter substitute.)

pure maple syrup and a sliced banana, to serve


What to do:

To make the batter:

Whisk vinegar and soy milk together in a small bowl. Set aside.

Sift flour and baking soda into a large bowl.

Add oil, sugar and vanilla to soy mixture. Whisk until combined.

Add wet mix to dry, gently mixing until well blended.

Cover the bowl of pancake batter and refrigerate for 30 mins or so, to ensure maximum fluffiness!

To make the pancakes:

Place a large plate in your oven and preheat on a low temperature (around 40 C); this is to keep the pancakes warm while you work your magic.

Heat a heavy frying pan over medium heat. Grease with 1/2 tsp Olivani.

Spoon approx. 1/4 of batter into the center of the pan, smoothing it out with back of spoon to make sure it is an even thickness.

Wait until there are a lot of bubbles on the surface of the pancake, then use a spatula to carefully flip it over. Cook for another 30 seconds / 1 minute until done.

Place pancake in the oven. Repeat for rest of the batter, using 1/2 tsp Olivani to grease the pan for each one.

Serve pancakes with maple syrup and bananas.

Makes 4 medium sized pancakes.


♥ ♥ ♥ ♥ ♥ ♥


Image: via my Pinterest


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Filed under breakfast motherfucker do you eat it?, burger joint, comfort me, doin' it for the kids, lissa's recipes, munchies / snacks, The Great Edmonds Cookbook Takeover, vegan

Quickie Potato and Cannellini Bake

Vegan Potato Tomato Bean Bake


This is one of those dishes that you can quickly prepare in zombie mode, especially if you already have a jar of sauce to hand.

One night a month or so ago, I felt like making a new, super easy potato-thing that was a bit more substantial than the standard roasted chunks we usually choose.

Don’t get me wrong, lightly salted, crispy and creamy roasted potatoes are one of life’s simple pleasures. But I felt like somethin’ a little different.

The flavours here are simple but satisfying; a rich homemade sauce, creamy potatoes and cannellinis, topped off with a few dashes of parsley, because whenever there is a chance to add fresh herbs to something, I take it.

(Fresh green food is powerfully healthy, and your body counts every little bit. Also, herbs are freaking delicious!)

This makes a great side dish. We had ours with overnight-marinated tofu and broccoli sprinkled with cumin-y good pan-roasted cashews. It was sweet!


Vegan Potato Cannellini Tomato Bake
Ready for the oven ♥


Quickie Potato and Cannellini Bake



2 x med-large potatoes, thinly sliced
1 cup cannellini beans, drained and rinsed
1 cup Rich Tomato Onion Sauce (or another favourite homemade red sauce)
3 tbsp olive oil, divided
1 tsp sea salt
a big handful of parsley, finely chopped


What to do:

Preheat oven to 180 C.

Lightly oil a 9 x 5″ baking dish; layer potatoes into the dish, followed by the cannellinis, add salt and 2 tbsp of olive oil.

Dollop the sauce over top and smooth with a spoon to evenly cover the mixture.

Drizzle with remaining olive oil. Sprinkle parsley evenly on top.

Cover with foil (stab a few holes in the foil with a fork before you put the dish in the oven). Bake at 180 C for 35 minutes. Remove foil and bake for a further 10 minutes. Remove from oven and let sit for 5 minutes before serving.

Serves 2-3.


Feature image via my Pinterest



Filed under comfort me, doin' it for the kids, gluten free, lissa's recipes, somethin' on the side, vegan