Beanfields Recipe #2: Roasted Bell Pepper and Eggplant Dip!

Who doesn’t love a good dip? I absolutely love hummus, but I don’t want to eat hummus all the time. So I decided to create this Beanfields Snacks recipe for a dip that I know you’ll enjoy! It’s vegan and gluten-free and it can be used as a spread or, as I can attest to, be eaten straight out of the bowl!  And do you see those ingredients? It’s completely guilt-free and full of nutrients! That’s what I call Food As Medicine.

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Nutrients of this recipe (only some!):

Bell peppers – Vitamin C (157% in 1 cup!), B6, Vitamin A

Eggplant- Not an excellent source of vitamins and minerals, but a source nonetheless. Instead, though, eggplant provides us with nasunin, a potent antioxidant compound that protects cell membranes from damage.

Chickpeas- Manganese, Folate, Copper, Fiber, Phosphorus, Protein, Iron, Zinc

Health Benefits: In short, this recipe is packed with vitamins, minerals, and phytonutrients to keep us well. Don’t know what phytonutrients are? Think again. I’m sure you’ve heard of  carotenoids, flavonoids, and polyphenols before. Well, this recipe is full of phytonutrients that work to keep our body healthy and functioning properly. I won’t make specific health claims, but I recommend that if you are really curious about them, visit WHFoods.com to research some of the foods in this recipe and read about the numerous health benefits and you can follow up with the studies that support the claims.

Admittedly, as I’m learning as a nutrition student, it is best to eat bell peppers and many other vegetables without exposing them to heat (i.e. raw) due to the loss of some nutrients, but who says both can’t be done? I mean, what’s to stop you from enjoying this dip with slices of bell pepper, carrots, or celery? So, go ahead and have fun making this dip and eating it too!

ROASTED BELL PEPPER & EGGPLANT DIP

Ingredients

Red bell pepper- 1 medium

Eggplant- ½ medium

Chickpeas- 1 cup

Beanfields Jalapeno chips- ¼ cup crushed

Nutritional yeast- 1tbsp (optional)

Garlic- 1-2 cloves

Onion- ½ onion, sautéed

Olive oil- 4 tbsp (1/4 cup)

Water- 2-3 tbsp

Salt- ¼ teaspoon (more or less to taste)

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Instructions

  1. Preheat oven to 400°.
  2. Coat roasting dish with 1/2 tablespoon of olive oil.
  3. Slice bell pepper and eggplant and coat with oil using an oil brush. Place on roasting dish and roast in oven for 45 minutes.
  4. Pour and spread teaspoon of olive oil on sauté or frying pan and heat skillet on low heat.
  5. Chop onion and garlic and sauté in skillet on medium heat until almost fully cooked (approx. 5 minutes).
  6. Add chickpeas to pan for another 3-5 minutes. Add another teaspoon of olive oil if necessary.
  7. Take out the bell pepper and eggplant and place all ingredients in a blender, including remaining olive oil, Beanfields chips, and nutritional yeast if you are using it.
  8. Blend the ingredients on a lower mode until a proper dip texture is formed; the dip should not be too thick when in blender as it will thicken more when it sits and cools. Pour/scoop the dip into a bowl or container and place in fridge for an hour or so to cool. (This dip can also be enjoyed hot as a topping or as a side.)
  9. Enjoy however and with whatever you please!

 

Happy Eating & Cooking!

Baked Tofu Fries: A Beanfields Recipe

I’m so grateful for the opportunity to join Beanfields Snacks as a food/recipe blogger. I’ll be writing up a more detailed post about why I love Beanfields, so I’ll keep this post to just sharing my first recipe for them that it also available on their site.  This recipe for baked tofu fries is dairy-free, gluten-free, corn-free, and vegan!

I hope you enjoy!

Print

Baked Tofu Fries

Ingredients    (Serves 2)

Tofu – 1 package

Beanfields Nacho Chips- 1/3 bag (or another flavor you love!)

Olive oil – 2 tablespoons

Nutritional yeast – 2 tablespoons (more or less based on preference)

Sesame seeds – 1 teaspoon

Garlic powder – 1/4 teaspoon

Onion powder – 1/4 teaspoon

Cayenne pepper – 1/4 teaspoon

Smoked paprika – 1/4 teaspoon

Salt – 1/4 teaspoon (a tad more if desired)

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Instructions

  1. Preheat oven to 350°.
  2. Spread the olive oil in baking sheet or baking dish.
  3. Slice the block of tofu into strips resembling French fries. Keep in mind that the thicker they are, the longer they will need to bake and if the strips are too thin, they make break apart as you try to handle them.
  4. With an oil brush, or something similar, brush the tofu strips with oil and place in baking sheet or dish.
  5. Crush the Beanfields chips until they are finely ground (can be done mortar-and-pestle-style or using a blender).
  6. Mix powders, ground chips, spices, salt, sesame seeds, and nutritional yeast in a bowl and, with a spoon, distribute the flavor mix onto the light oil-coated tofu strips. Be sure to not only coat one side of the strips with the mix.
  7. Spread out the tofu strips so they are not touching each other. Place coated tofu strips into the oven for 35-45 minutes (length of time depends on the quality/power of your oven).
  8. Enjoy with or without your favorite condiment(s)! My favorite is Valentina’s hot sauce!

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Happy Cooking!