It’s fun to try to embody the ‘eat the rainbow’ mantra when cooking dinner and it’s super gratifying when you kick butt at it. Not only are you getting so many nourishing vitamins and minerals, but you’ve also got a fun bright meal to serve upon the table! I appeased that gratification with this Borlotti Bean and Bright Vegetable Stuffed Egg Plant. It was GOOD! I’m always looking for protein alternatives because sometimes I become bored with a menu of chicken, tuna and steak; day in, day out. Borlotti beans stood out to me at the health food shop because of their gorgeous colouring on the label! They are a white bean with read markings.
Unfortunately, I opened the packet rather disappointed. ‘Are they off? *hesitant sniff* No they smell ok…Surely this is false advertising, these are brown…WHERE IS THE RED FOR MY RAINBOW?!’ flew my thoughts. Well to be honest with you, it wasn’t until researching for this post that I confirmed they turn brown and lost their bright colours when cooked. That’s just the kind of dare devil I am really – a hungry one.
These beans have 23g protein per 100g, which makes them an excellent meat substitute! As a point of comparison, chicken and steak have 25g per 100g of protein. Yes, only 2g protein different! 100g of beans is about 1/2 can of drained beans. They have a creamy meaty texture with a chestnut flavour. SO ladies, you are now armed with facts now when you put this before your man and he whinges there’s no meat!
The closest alternative if you don’t have access to a health food shop are cannellini beans, a white creamy bean with squarish ends. I always keep a can of these in the cupboard because I also make my own baked beans with these.
- 2 carrots, diced
- 1 medium zucchini, diced
- 1 red capsicum, diced
- 1 yellow capsicum, diced
- ¼ jap pumpkin, diced
- 1 large potato or large sweet potato, diced
- 1 handful baby spinach leaves
- 1 egg plant, halved lengthways
- 1 can borlotti beans, drained and rinsed
- salt and pepper to taste
- Your Inspiration at Home Tuscan Style Capsicum Pesto Spice Mix
- Preheat oven to 200ᵒC (180ᵒC fan forced). Spray baking dish with olive oil.
- Cook all vegetables (boil, steam or bake) except for the spinach, egg plant and garlic.
- Use a knife to cut slight indents 1cm from the edge of the eggplant so that it forms an easy guide for the spoon to follow as you scoop the pulp out. Try to keep the pulp in one peice (depending on the age of the eggplant the difficulty of this can vary), leaving the egg plant as a 1cm thick shell.
- Place eggplant halves on baking dish, spraying lightly with olive oil, cook for 25 minutes or until eggplant shell is tender
- Meanwhile, dice remaining fleshy parts of eggplant pulp and cook with garlic in a medium size pan sprayed with olive oil on medium heat.
- Add garlic to pan and stir until eggplant has softened.
- Add other cooked vegetables (except eggplant shell and spinach) and the borlotti beans to the pan.
- line egg plant with baby spinach leaves
- Pour vegetable and bean mix into eggplant shell
- Top with salt, pepper and capsicum spice mix
- Serve immediately and enjoy
Want more of my simple stuffed vegetable recipes? Try these:
- Stuffed eggplant – it has more of a warm tomato flavour and is topped with cheese, half way through cooking process:
- Stuffed capsicum with baked veges and quinoa
- Stuffed mushrooms – the recipe that will cure the pizza craving without the ton of fat
- Stuffed mushroom with chicken, avocado and pumpkin
The spice mix that I used here is actually designed to be used as a dip mix, but I just thought I would use it this way to show you another way it can be used. YIAH is a pretty cool concept they are like a tupperware company but for gourmet spice mixes and other fine foods. All their products are gluten free and organic. Head over here and meet Amanda to book a party with her, or if you’re not a Brisbanite – never fear Amanda can help you find one of the 6000 other YIAH consultants.
Other ways to use YIAH Tuscan Style Capsicum Pesto
To use it for a dip all you do is combine a tablespoon of the spice mix with 3/4 cup sour cream and 1/4 cup mayonnaise you can serve it with crackers, vege sticks or even in a cob loaf. Keep watching EPW because I’ll post another healthier version using a YIAH dip mix soon – with another giveaway! You can also use this spice for pasta, chicken, brushcetta and tomato based sauces.
Recipe and image for above Cheese log here
Want to win a bottle of this spice mix? – Sorry this competition has now closed. Congratulations to the winner, Rachel!
Simply comment below and tell me how are you planning to keep active this week? Competition ends 30 February 2015 – Australian residents only.
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