{"id":1011,"date":"2011-01-13T16:50:58","date_gmt":"2011-01-13T22:50:58","guid":{"rendered":"http:\/\/journeythru.wordpress.com\/?p=1011"},"modified":"2024-05-16T11:38:06","modified_gmt":"2024-05-16T15:38:06","slug":"cannellini-al-gratin","status":"publish","type":"post","link":"https:\/\/amyhood.biz\/site\/cannellini-al-gratin\/","title":{"rendered":"Cannellini al Gratin"},"content":{"rendered":"<p>I received a subscription to <a title=\"Vegetarian Times Magazine Website\" href=\"http:\/\/www.vegetariantimes.com\/\" target=\"_blank\" rel=\"noopener\">Vegetarian Times<\/a> magazine as a gift.\u00a0 Within the first month I have made three excellent dishes from it&#8217;s pages.\u00a0 I have had to make some changes to the recipes to use them (remove gluten and dairy) but so far have been successful in the outcomes.<\/p>\n<p>I am making one of the dishes again this weekend for company on Saturday night:\u00a0 Cannellini al Gratin (Vegan, Gluten-Free).\u00a0 This recipe is converted from January\/February 2011.<\/p>\n<ul>\n<li>1 1\/2 lb dried cannellini beans<\/li>\n<li>6 sprigs plus 1 1\/2 Tbsp Thyme<\/li>\n<li>3 sprigs pluss 3 Tbsp chopped fresh parsley<\/li>\n<li>1\/2 medium onion, unpeeled, plus 1 large onion, diced<\/li>\n<li>3 whole cloves<\/li>\n<li>1 medium fresh fennel bulb, stalks and fronds reserved, bulb quartered and diced.<\/li>\n<li>12 cloves garlic (6 cloves peeled and halved, 6 cloves minced)<\/li>\n<li>3 Tbsp olive oil, divided<\/li>\n<li>2 cups diced carrots<\/li>\n<li>1 tsp white vinegar<\/li>\n<li>1\/4 cup ground walnuts<\/li>\n<li>1\/2 cup ground cashew nuts<\/li>\n<li>3 T Nutritional Yeast<\/li>\n<li>1 1\/2 cups <a title=\"Glutino Gluten Free Bread Crumbs Link\" href=\"http:\/\/www.glutino.com\/our-products\/other\/bread-crumbs\/bread-crumbs\/\" target=\"_blank\" rel=\"noopener\">Glutino gluten-free bread crumbs<\/a><\/li>\n<\/ul>\n<p>Soak the dried beans in cold water over night.\u00a0 Drain.<\/p>\n<p>Stir together walnuts, cashew nuts, and nutritional yeast together and set aside.<\/p>\n<p>Put beans in a 6 qt dutch oven and add enough water to cover by 2&#8243;.\u00a0 Tie together thyme and parsley sprigs and add to pot.\u00a0 Pierce onion half with cloves and add to pot with 6 halved garlic cloves.\u00a0 Partially cover and bring to a boil.\u00a0 Uncover and reduce heat to a medium low simmer.\u00a0 Cook 40 minutes or until beans are just tender.\u00a0 Drain beans reserving cooking liquid,\u00a0 Discard herb bundles, onion and fennel.\u00a0 Wipe out dutch oven for next step.<\/p>\n<p>Preheat oven to 400\u00b0F.\u00a0 Heat 2 Tbsp oil in dutch oven over medium-high heat.\u00a0 Add carrots and diced fennel and season with salt.\u00a0 Cover and cook 10 minutes or until beginning to brown, stirring frequently.\u00a0 Add diced onion, and cook, covered, 6-8 minutes or until onion is soft and bottom of pan is browning, stir occasionally.\u00a0 Add minced garlic and cook 1 minute or until fragrant.\u00a0 Remove from heat and stir in vinegar using spatula to scrape up brown bits.<\/p>\n<p>Add beans, chopped thyme, parsley, 1\/2 cup of the nut mixture and 2 cups of the cooking liquid.\u00a0 (Liquid should come up to about 1 1\/2 inches below the top of the beans, add more if necessary).\u00a0 Stir well to combine.<\/p>\n<p>Combine breadcrumbs, remaining parsley, and remaining 1\/4 cup of nut mixture in a small bowl.\u00a0\u00a0 Drizzle 1 Tbsp olive oil into breadcrumbs and toss to moisten mixture.<\/p>\n<p>Spread crumb mixture over bean mixture.\u00a0 Bake uncovereg 10-45 minutes or until top is browned and juiced have bubbled down below surface, leaving a brown ring around the edge of crust.\u00a0 Cool 20-25 minutes to let beans finish absorbing juice.\u00a0 Serve warm.<\/p>\n<p>Let me now how you like it when you try it!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I received a subscription to Vegetarian Times magazine as a gift.\u00a0 Within the first month I have made three excellent dishes from it&#8217;s pages.\u00a0 I have had to make some changes to the recipes to use them (remove gluten and dairy) but so far have been successful in the outcomes. I am making one of [&hellip;]<\/p>\n","protected":false},"author":13,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[29,187],"tags":[],"class_list":["post-1011","post","type-post","status-publish","format-standard","hentry","category-healthy-living","category-work-thoughts"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cannellini al Gratin - Amy Hood<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/amyhood.biz\/site\/cannellini-al-gratin\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cannellini al Gratin - Amy Hood\" \/>\n<meta property=\"og:description\" content=\"I received a subscription to Vegetarian Times magazine as a gift.\u00a0 Within the first month I have made three excellent dishes from it&#8217;s pages.\u00a0 I have had to make some changes to the recipes to use them (remove gluten and dairy) but so far have been successful in the outcomes. 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