Tomato and Dill Beans

I’ve always wanted to cook more dry beans in my kitchen. I admire them because they’re a plant-based protein and inexpensive.  It wasn’t until this devastating disaster, Covid19, that I had very good reason to, they’re shelf stable.

Before the crisis I became obsessed with gigante beans in tomato sauce. I would buy this prepared dish from a local shop, Sahadi’s or a Greek restaurant, Avlee. This mediterranean dish inspired my recipe. Unfortunately, sourcing dried gigante beans proved to be difficult so I settled on cannellini, and they are just as delicious.

What I love about this recipe is it uses minimal ingredients and has lots of flavour. You will be amazed to how delicious bean broth can be when seasoned properly.  Make sure you keep the leftover bean broth. I use it to cook my rice and it can also be a great base to a soup.

I love to serve these beans with roasted potatoes and a garlicky dressed salad. These beans would also be fantastic with rice! You can watch my how-to video for this recipe on my instagram highlights.

Tomato and Dill Beans
Servings: 4 people
Ingredients
  • 1 cup dry cannellini beans, soaked overnight
  • 1 large yellow onion, halved
  • 1 head of garlic, two cloves removed and set aside, and remainder halved crosswise
  • 10 oz (or close to) container of cherry or grape tomatoes
  • 1 tbsp olive oil
  • 1/4 cup chopped dill
  • 1/2 cup crumbled feta
Instructions
  1. Drain the beans and add to a large pot along with the halved head of garlic and half the onion. Generously salt the water (little less than pasta water). Bring to a simmer and cook until beans are soft and creamy but not falling apart, about 40-50 minutes.

  2. While beans are simmering prep the remaining ingredients. Slice the onion, finely chop the garlic, and halve the tomatoes.

  3. Once beans are finished, strain the broth from the beans. Measure out 1 cup of broth (keep remaining broth for another use). Discard cooked onion and garlic from beans and set beans aside.

  4. Give the pot a quick clean and add 1 tbsp of olive oil over medium high heat. Add the sliced onion and chopped garlic and cook until onion begins to brown. Add the tomatoes and cook until they begin to release their liquid and collapse. Add the 1 cup of the bean broth and bring to a simmer, simmering for 5 minutes. Add the beans and cook for a remaining 2 minutes. Season with salt and pepper. Pour beans into a bowl and top with dill and feta.

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Early Autumn Vegetable Soup


The end of September is a wonderful time to visit the farmers market. There’s lots of the summer produce like peaches, corn, and tomatoes still lingering, and new crops like winter squash are appearing. I created this hearty and flavourful soup for the changing season.

I love this recipe because it doesn’t require a pre-made vegetable stock. I don’t like when recipes call for a stock, because I usually end up purchasing a boxed one. I’d rather not when I’m adding so many fresh and flavourful vegetables to a soup. However, because there is no stock, make sure you season generously with salt and pepper. 

Feel free to personalize this soup with ingredients that are available to you.  If there’s no more fresh corn, or if you can’t find honeynut squash, then omit or make substitutions! Butternut or kabocha would make a great swap for honeynut. I like for my recipes to be a guide rather than a strict outline. 

Early Autumn Vegetable Soup
Servings: 4 people
Ingredients
  • 1 tbsp avocado oil
  • 1 cup carrots, finely chopped
  • 1 cup celery, finely chopped
  • 1 medium onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 tsp garam masala
  • 1/2 tsp paprika
  • 2 large beefsteak tomatoes, chopped, about 4 cups
  • 1 small 1 honeynut squash, peeled, seeded, and chopped
  • kernels from two ears of corn
  • 1 zucchini, chopped
  • 1 yellow potato, chopped
  • 4 cups water
  • 1 can full fat coconut milk approx. 13.5 fl oz.
  • 3 cups kale or swiss chard, chopped
  • salt and pepper to taste
  • to serve: chopped cilantro, parsley, or mint
Instructions
  1. Heat oil in a large pot over medium high heat. Add the carrots, celery, onions, and garlic and sauté until onion starts to golden, approx. 10 minutes. Stir in the spices and 1 tsp of salt and cook for 1 minute longer. Add the tomatoes and cook until they begin to release their liquid and break apart, about 5 minutes. Add the squash, corn, zucchini, potatoes, water and coconut milk and simmer for 20 minutes. Add the kale, and continue to simmer for an additional 10 minutes. Season generously with salt and pepper. Serve with chopped fresh herbs. 

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A Greek Salad

I’m not reinventing the wheel with this recipe, it’s my spin on a Greek salad. Nonetheless, I’ve been making it non-stop and it’s too good not to share. It takes advantage of summers gorgeous ripe tomatoes and crisp cucumbers. Continue reading

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Cheesy Vegan Lasagna with Squash and Kale

I was close to not sharing this recipe because I had such a hard time taking a decent photo. Well lets just say that sometimes food taste better than it looks, and in this case it’s very true. It would be a shame not to share this plant based lasagna because it’s pretty freaking delicious. Creamy butternut squash, a velvety cashew based béchamel sauce, and garlicky kale makes for the ultimate comfort food that’s nourishing and seasonal. Continue reading

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