White Bean Dip (vegan, gf)

by | Sep 20, 2018 | Snacks, Favorites | 1 comment

Happy Thursday! How are the kids adjusting to the new school schedule? More importantly, how are YOU adjusting? We are slowly getting back into the swing of things.

As you know, Caro is in school longer hours which means I now meal prep for her too. Fresh fruit cups, veggies slices, and single serving smoothie packs are some of our favorites.

Another quick meal prep idea is this White Bean Dip. Best part? It’s impossible to mess up, creamy
and so flavorful. Plus it’s packed with protein and healthy fat which helps keep us full longer.

Double the recipe to make a big batch and store it in the fridge for 3-4 days. Feel free to skip the cilantro and substitute for fresh parsley!

Let us know what you think by sharing your comments and pictures on social media @ourflipsidelife and tagging us #ourflipsidelife

Ingredients

1 (15oz) can cannellini beans, drained and rinsed

2 garlic cloves, minced

¼ cup onion, chopped

¼ cup olive oil

¼ cup fresh cilantro, chopped

Salt and pepper to taste

Instructions

  1. Place the beans in a food processor and puree until smooth. Set aside.
  2. Heat a pan over medium heat. Once hot, add the olive oil, garlic, and onions and sauté until the garlic is golden brown and the onions are translucent
  3. Add the bean puree and chopped cilantro into the pan stirring frequently for 1-2min until all the ingredients are combined. Season with salt and pepper
  4. Remove from heat and transfer to a serving bowl
  5. Top with chopped veggies and more cilantro (optional)
  6. Serve hot (or at room temp) with crackers, assorted vegetables, tortilla chips, or toasted GF bread!

 

PS – those delicious crackers you see in the back are Jilz Gluten Free Tuscan Crackerz (Lemon and Herbs) and they are AH-Mazing!

Print Recipe
Print Recipe
Acorn Squash Stuffed With Quinoa And Mushrooms
Made with simple ingredients and ready in minutes, this healthy recipe will please picky and non-picky eaters alike. Plus it’s a great option for vegetarian, gluten-free and dairy-free guests.
Acorn Squash Stuffed With Quinoa And Mushrooms
Servings
Ingredients
  • 2 acorn squash halved crosswise, seeded
  • Salt and pepper
  • 3 tablespoons olive oil
  • 1 cup button mushrooms trimmed and chopped
  • 2-3 garlic cloves minced
  • 1 medium yellow onion diced small
  • 1 cup quinoa
  • 1 1/2 cup vegetable broth
  • 1 cup fresh spinach chopped
  • 1/4 cup nutritional yeast optional
  • Fresh parsley chopped (optional)
Servings
Ingredients
  • 2 acorn squash halved crosswise, seeded
  • Salt and pepper
  • 3 tablespoons olive oil
  • 1 cup button mushrooms trimmed and chopped
  • 2-3 garlic cloves minced
  • 1 medium yellow onion diced small
  • 1 cup quinoa
  • 1 1/2 cup vegetable broth
  • 1 cup fresh spinach chopped
  • 1/4 cup nutritional yeast optional
  • Fresh parsley chopped (optional)
Acorn Squash Stuffed With Quinoa And Mushrooms
Instructions
  1. Preheat oven to 450 degrees. Place squash cut side down on a baking sheet and drizzle with 1 tbsp. olive oil and season with salt and pepper. Place baking sheet in the oven and roast the squash, 30-35 minutes or until golden brown and tender. Remove from the oven and set aside
  2. Place a pan (or skillet) over medium heat and heat 2 tbsp. of olive oil. Add onions and garlic and sauté 1-2min. Add mushrooms and cook, 3-5 minutes
  3. Mix in the quinoa and vegetable broth and bring to a boil; cover and reduce heat to a simmer. Cook until liquid is absorbed, about 15 minutes
  4. Carefully scoop out 2 to 3 tablespoons of pulp from each squash half and stir into quinoa mixture. Mix in the spinach, Nutritional Yeast and season with salt and pepper
  5. Divide quinoa mixture among squash halves and top with fresh parsley (optional)
  6. Plate, serve and enjoy!
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

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1 Comment

  1. ADDIE

    Great recipe. Will definitely make this.

    Reply

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