Tag Archives: black beans

Jerk Tempeh with Black Beans and Quinoa

27 Jun

I don’t know about you, but the warm weather always makes me want spicy food. Apparently, warming foods, those made with spicy ingredients, actually help to regulate the body’s internal temperature when our climate becomes warmer. How does it work?

Jerk Tempeh with Black Beans and Quinoa | xtinaluvspink.wordpress.com

“Chilis like cayenne, jalapeño, and habanero peppers get their heat from the chemical capsaicin, which acts as an irritant for certain animals—including humans. When you ingest capsaicin, it triggers a neural response from your body.

“As Yale professor Barry Green explained in Scientific American: ‘…spicy foods excite the receptors in the skin that normally respond to heat…The central nervous system reacts to whatever the sensory system tells it is going on. Therefore, the pattern of activity from pain and warm nerve fibers triggers both the sensations and the physical reactions of heat, including vasodilation, sweating, and flushing.’

“The ‘burn’ you feel in your mouth from eating spicy food can be followed by a similar warming sensation across the rest of your body, causing you to sweat as you eat. Sweating is one of the primary methods the human body has to regulate its temperature—specifically, it’s the evaporation of sweat that removes heat from your body. So as long as you stay hydrated while eating spicy food, the perspiration that comes from enjoying a good three-alarm chili will force your body to cool itself quickly and more efficiently.” – Quartz’s Jean-Luc Bouchard.

Jerk Tempeh with Black Beans and Quinoa | xtinaluvspink.wordpress.com

Well, bring on the hot sauces, dried spices, and jalapeños! This recipe for jerk tempeh with black beans and quinoa can easily be modified to your preferred spice level. In the mood for a good sweat? Kick it up a notch when you make the black beans and quinoa! The recipe, as listed, will result in a dish that has just enough heat.

Jerk Tempeh with Black Beans and Quinoa | xtinaluvspink.wordpress.com

This also comes together quickly, so you can spend more time sweating while eating, than sweating while cooking 😉 Prepared jerk sauce, of which I used a version from an African-Jamaican fusion restaurant in Milwaukee (shout-out to Irie Zulu!), makes this dinner come together in a flash. No need to marinade the tempeh – the sauce will bake in after 15 minutes in the oven. And the stove top black beans and quinoa take 25 minutes, tops. A healthy, hearty, delicious dinner really can be ready in 30 minutes!

This recipe was also created as part of #CookoutWeek 2017. Be sure to enter the giveaway by July 1 at 11:59 PM est for your chance to win this prize pack, valued at over $400! Enter by following our sponsors and bloggers on social media via a Rafflecopter giveaway

Jerk Tempeh with Black Beans and Quinoa | xtinaluvspink.wordpress.com

Jerk Tempeh with Black Beans and Quinoa

Serves 4

  • 2 packages tempeh
  • 1/2 C prepared Jamaican Jerk sauce
  • 1 tsp avocado oil
  • 1 small onion, minced
  • 1 clove garlic, minced
  • 1/2 C bell pepper, minced
  • 1/2 C uncooked quinoa
  • 1-1/2 C vegetable stock or wheat beer
  • 1/2 tsp cumin
  • 1/2 tsp curry powder
  • 1/4 tsp cayenne powder
  • Sea salt and black pepper, to taste
  • 2 C cooked black beans

Preheat oven to 350. Line a small baking sheet with foil and grease with a spray oil.

In a stock pot, heat the avocado oil over medium-high. Add the minced onion, garlic, and bell pepper and saute for five minutes. Add in the uncooked quinoa and saute another two minutes.

Then, add the stock or beer, bring to a boil, cover with the lid, and reduce heat to simmer for 20 minutes.

While the quinoa cooks, cut the block of tempeh in half so you have two thin blocks. Then, cut them into bite-sized triangles. Transfer to the prepare baking sheet. Spoon about 1/2 tsp of the Jamaican Jerk sauce onto each piece and spread around with the back of the spoon. Bake at 350 for 10 minutes, then remove, flip the pieces over with a spatula, and spoon another 1/2 tsp of the sauce on the other side of each piece. Return to the oven for 5 minutes.

Once the quinoa finishes cooking, stir in the spices and black beans.

Divide the black beans & quinoa equally among four plates, and then add the jerk tempeh. Serve with fresh vegetables.

An InLinkz Link-up

As one of the bonus entries in the giveaway, leave a comment on this blog post…what dish do you look forward to most at a cookout? I love my Oma’s potato salad!


Red Velvet Black Bean and Beet Protein Brownies {vegan, gluten free, low fat, dye-free}

21 Apr

Over the years, I’ve dabbled with a variety of new-to-me foods: vegetables, fruits, grains, superfoods, and preparations. I’ve learned to love all the beans, figured out the best way to make tofu so it tastes good, and even started putting any manner of frozen vegetable in my healthy smoothies. Inspiring, right?

Except when it comes to beets.

Red Velvet Black Bean and Beet Protein Brownies | xtinaluvspink.wordpress.com

I’ve tried them pickled, diced, sliced, hot, cold, with feta, without feta, and as juice. And I just cannot.

Red Velvet Black Bean and Beet Protein Brownies | xtinaluvspink.wordpress.com

Seriously, they taste like dirt. Not in the way that vegetables fresh from the garden might have specks of dirt left on them after washing. No, beets legitimately taste like licking a playground.

However, I’m not one to give up! I don’t know what was going through my head on the day when I saw prepared beet juice in the store. Maybe it was the display, maybe I had just read an article about how beets can prevent death from a variety of causes, maybe I was just a tad crazy. But I bought it! And promptly put it in my fridge door, where it sat for a solid two months (thankfully it was a shelf-stable variety).

I remember reading that beet juice is particularly beneficial after hard workouts, so in my post-race delusion, I finally popped open that lonely bottle and poured myself a glass.

And it was AWFUL. I chugged it down, just to get it over with. Then, I immediately began recipe planning.

You see, I dislike wasting perfectly good food. My thought was that while beet juice might taste like pureed dirt when on its own, it might actually be ok in baked goods. Ridiculous, right?

Red Velvet Black Bean and Beet Protein Brownies | xtinaluvspink.wordpress.com

No. Not ridiculous at all. Beet juice adds a moisture that water and milk (dairy or otherwise) can’t hold a candle to. I’ve heard of bakers using beet powder as a replacement for red food dye, particularly in red velvet desserts. And I had some leftover crock pot black beans in the freezer, waiting to be used.

Pair all of this with the Recipe Redux challenge this month, which asked us to develop a recipe that reduces food waste, in honor of Earth day.

Naturally, I thought of brownies! I know, that doesn’t seem totally natural. But have you ever had black bean brownies? Have you had red velvet cake? Do you see where I’m going here…

Red Velvet Black Bean and Beet Protein Brownies | xtinaluvspink.wordpress.com

These brownies taste NOTHING LIKE black beans or beets!

They simply taste and look like a delightfully red brownie that’s chewy, sweet and full of chocolate flavor. And it just so happens that the chocolate comes from chocolate protein powder. So these are an absolutely viable breakfast option! No joke, one brownie has 3 grams protein and 2 grams fiber. They’re gluten free, vegan, low fat, and contain no dye whatsoever!

For the record, since I opened this bottle and made these brownies, I have since found additional ways to consume beet juice without actually tasting it. My smoothie-matching series on Instagram might give it away – I love beet juice smoothies now!

Red Velvet Black Bean and Beet Protein Brownies | xtinaluvspink.wordpress.com

Red Velvet Black Bean & Beet Protein Brownies, partially adapted from Vegan Richa

Makes 20 brownies

  • 3/4 C ground oats (measure after you grind them)
  • 1/2 C almond flour
  • 2 tbsp  cornstarch
  • 1/8 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 scant tsp salt
  • 3/4 C coconut sugar
  • 2 tbsp cacao nibs
  • 1/3 C vegan chocolate protein powder
  • 2 tbsp flax seed meal
  • 1/2 C prepared beet juice
  • 3/4 C cooked black beans, rinsed & drained
  • 1 tsp vanilla extract
  • 1/4 C nondairy milk
  • 3 tbsp melted coconut oil

Preheat oven to 350. Line an 8×8″ baking dish with parchment paper, so the sides fold over the edges.

In a medium bowl, mix together the oat flour through the flaxseed meal.

In the jug of your blender, combine the beet juice, beans, vanilla, and milk. Puree until completely blended. You don’t want to be able to see that there are black beans in it.

Pour the beet-bean puree into the dry ingredients, along with the melted coconut oil.

Stir with a wooden spoon until completely incorporated. The batter will be thick – thicker than most brownie batters.

Scoop the batter into the prepared dish and press down into an even layer using your hands.

Bake at 350 for 25-27 minutes.

Remove and let cool completely before slicing into squares of your desired size. I cut mine into 20 brownies.

One more meme for good measure, courtesy of The Office:

Red Velvet Black Bean and Beet Protein Brownies | xtinaluvspink.wordpress.com


Spicy One-Pot Southwestern Pasta

30 Mar

One-pot dishes have clearly taken off recently. What’s not to love about healthy meals cooked in one pot (with usually just one cutting board and one knife for prep), that are ready in a half hour from start to finish?

Spicy One-Pot Southwestern Pasta | xtinaluvspink.wordpress.com

Not all meals need to be multi-part gourmet dinners that are composed of five dishes! This one-pot pasta is too easy – whole wheat pasta joins a pot of water with black beans, bell pepper, onion, celery, and seasonings for a protein- and fiber-packed dish that’s perfect for busy weeknights or after a workout. Kick up the spice factor by stirring in some hot sauce before serving!

Spicy One-Pot Southwestern Pasta

Serves 4

  • 2 C water
  • 8 oz whole wheat pasta, such as penne, macaroni or shells
  • 1 can or 1.5 C black beans, rinsed and drained
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 3 stalks celery, diced
  • 1/2 tbsp cumin
  • 1/2 tbsp coriander
  • 1/2 tbsp paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried minced garlic, or 2 cloves, minced
  • 1 tbsp dried parsley
  • 2 tbsp hot sauce
  • Shredded cheddar, option, to serve

Place all ingredients in a large pot. Cover and bring to a boil.

Once boiling, remove lid and let cook about 8-10 minutes, until most of the liquid is absorbed/evaporated.

Stir in the hot sauce and serve into bowls. Sprinkle with shredded cheddar cheese, if desired.

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