This blog has an alter ego: It’s called The Bean Bake Blog.
It’s both the same and different than The Food Refashionista:
- Same—it only has recipes that are gluten-free, dairy-free, and low-calorie.
- Different—it provides sweet and savoury variations on one basic recipe only: a mix of white navy beans, eggs, and baking powder.
How did this alter ago come to be?
One day, as I was digging through my two messy shelves of cookbooks, I found an old brochure from Ontario White Bean Producers, called The Supreme Bean. In it, I found a recipe: “Lemon Bean Cake with Fresh Fruit Sauce.” Worth a try, I thought.
And then it came out of the oven. Wow! It kind of tasted like cheesecake!
So, every once in a while, I’d make a Lemon Bean Cake. Then, during one of those brain-idling times, I had a “lightbulb” moment.
What would happen, I asked myself, if I altered the recipe into a savoury instead of a sweet? And what should I add to give it nutrition and flavour? I chose what I had in the kitchen: some cooked cauliflower, grated Pecorino romano cheese (made from sheep’s milk), fresh dill, and olives.
The result? A delicious and completely new eating experience! With only 126.25 calories per 1/8 serving! Wow x 10!
With another wow-moment under my belt, I tried a Banana-Coconut Bean Cake, then a Pumpkin “Pie” Bean Bake, then a…in short, I was beginning to build an inventory of bean bakes—both sweet and savoury.
Pretty soon, the bean bakes were starting to take over The Food Refashionista, and I kept having more ideas. Clearly, it was time for the bean bakes to have a blog of their own and The Bean Bake Blog was born.
On it, you’ll find:
- Constant experimentation with the bean bake recipe.
- A description of bean bakes from cost to calories.
- Two recipe indexes: one for sweet bean bakes, and one for savoury.
- A catalogue of main ingredients.
I hope you enjoy!