As promised, I will no longer be deluging you with bean bake recipes. However, my fascination with them continues. So many foods; so many bean-bake possibilities.
Hence The Bean Bake Blog now is happily ensconced in its own little corner of the blogosphere, and I’m in the process of copying all the recipes from here to there.
And I’ll let you know when I post something new there since this dish fits the criteria of this blog as a gluten-free, dairy-free, diet food.
And, if you’re interested, I’m abandoning ship on the kiwi bean bakes. I recently learned that kiwi and pineapple can’t be used in jello because they contain an enzyme that breaks down the protein in gelatin (thanks to friend Becky, daughter Lisa, and ever-helpful Google for this cooking tip).
I think this is also happening with the protein in the eggs, and that’s why the bakes don’t set properly even when I add foods such as avocado, banana, and cauliflower which usually help stabilize the bakes.
Yes, you read that correctly. My last kiwi try was with cauliflower! Lovely taste actually.
The spouse and I are off to the Caribbean for two weeks. There he can engage in his favourite pastime—scuba-diving, while I engage in mine—sloth. If I meet any interesting foods, I’ll let you know.