14 Jun Plant-Based Summer BBQ Sides
Homemade Baked Beans
Ingredients
- 2 tablespoons olive oil
- ½ cup diced onion
- Sea salt
- ⅓ cup unsweetened apple butter
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 2 teaspoons Worcestershire sauce
- ¼ cup molasses
- 2 tablespoons brown sugar
- 1 tablespoon grainy mustard
- 2 cups cooked white beans (Great Northern or Navy beans)
- 4 strips Lightlife tempeh smoky bacon
Instructions
- Preheat the oven to 350 degrees F.
- In a medium saucepan, warm 1 tablespoon of the olive oil over medium heat. Add the onion and a pinch of the sea salt. Cook and stir for five minutes.
- To the saucepan, add the apple butter, maple syrup, apple cider vinegar, Worcestershire sauce, molasses, brown sugar, mustard and cooked beans. Stir until all of the ingredients are well combined.
- In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the Lightlife tempeh smoky bacon strips and fry for a few minutes on one side, until golden. Turn the strips to fry the other side for a few minutes.
- Pour the baked bean mixture into a lightly greased medium size casserole dish. I used an 8 x 8-inch dish. Top with the strips of tempeh bacon. I baked my beans uncovered, but feel free to cover them with a lid or aluminum foil if you like your beans more moist and less dry. Bake for 1 hour. Serve warm.
- Enjoy!
Notes
If you prefer to use less variety of sweeteners, you can substitute an equal amount of one for another. For example, instead of using the 2 Tbsp. of brown sugar, you could increase the maple syrup by 2 Tbsp.
Dairy-Free Mac ‘N Cheese
Ingredients
- 2 cups cauliflower florets
- 2 cups water or vegetable broth
- 1 teaspoon onion powder
- A couple of pinches of turmeric
- ½ teaspoon dry mustard
- 2 cups dry pasta (elbows, spirals, lumache, etc.)
- 1 ½ tablespoons sweet white miso
- Pinch or two of sea salt
- 2 teaspoons fresh lemon juice
- 2 teaspoons arrowroot flour, mixed with 1 tablespoon cold water
- Smoked paprika
Instructions
- In a medium size pot place the cauliflower florets, the water, onion powder, turmeric and dry mustard. Bring to a boil over medium high heat. Cover and reduce the heat to simmer on low for 10 minutes, or until fork-tender.
- Meanwhile, heat a large pot of water to boil the pasta. Once it comes to a boil, add the pasta and cook according to package directions. Drain the pasta.
- Carefully pour the cooked cauliflower mixture into a high speed blender. Puree until smooth. Pour the sauce back into the pot. Add the miso, sea salt, lemon juice, arrowroot flour and a shake of the smoked paprika. Cook for another few minutes on medium low heat. Whisk continuously until nicely thickened.
- Pour the cauliflower sauce over the pasta and enjoy warm, sprinkled with a little extra smoked paprika.
- Enjoy!