healthy blog recipe night

7 12 2012

kale salad with butternut white bean patty

last night i had my friend jeannie over for dinner; we planned in advance to cook healthy recipes from some of the blogs i’ve been obsessed with lately.

the butternut & white bean patties are adapted from healthy happy life‘s “toasty pumpkin chickpea fritters” recipe, and the baked apple is pretty faithful to for the love of kale‘s version.  both recipes turned out AMAZING, and it was such a fun night!  (disclosure: two bottles of red wine were also involved.)

click-through for my cooking notes and the nutritional information…

butternut-white bean patties – makes eight patties, each approx. 2 1/2″ diameter

adapted from kathy patalsky’s “toasty pumpkin chickpea fritters” recipe at healthy happy life

  • 1 cup of butternut squash puree (the recipe calls for pumpkin but jeannie is not a #pumpkinaddict like me so we substituted)
  • 1 can of great northern white beans (the recipe calls for chickpeas but i wanted to change it up, since i use chickpeas so often in other dishes)
  • 3.5 tablespoons shelled hemp seed (we used nutiva brand)
  • 2 tsp. apple cider vinegar
  • 1 1/2 tsp. garlic powder
  • 1/4 tsp. black pepper
  • 1/8 tsp. cayenne
  • 3/4 tsp. herbamare (or just plain sea salt)
  • 3.2 oz. sourdough bread
  • 2 tbsp. nutritional yeast (we used red star brand)
  1. preheat your oven to 375.  cube the bread and spread in one even layer on an ungreased cookie sheet.  we are just lightly toasting it/drying it out (check after five minutes and then every minute or so to be sure it doesn’t burn!) so that we can turn it into breadcrumbs. the original recipe calls for coating with panko and frying, but i wanted to bake my patties, so i needed a slightly fresher crumb.  NOTE: i started with 4.15oz. of bread, but didn’t use the volume of breadcrumbs i made and subtracted the weight of what i didn’t use in order to figure out the nutritional stats.  you may want to toast and grind additional bread as well, just so that your breadcrumb bowl is plentiful when you are coating the patties.
  2. when the bread is toasty, use a food processor or magic bullet to grind it to a fine crumb.  in a shallow dish, add the nutritional yeast to the breadcrumbs.  mix and set aside coating your patties.
  3. in a mixing bowl, mash the drained beans until they are mostly blended, with a few whole (or half) beans remaining.  the recipe calls for a potato masher, but we used a fork since the mixing bowl was kind of small.
  4. add the squash puree, hemp seeds and spices and mix thoroughly.
  5. press the mixture into the bottom of the bowl so that you have one uniformly thick layer.  using a butter knife or the back of a soup spoon, divide the mixture into eight “pie wedges” — this is just so that you have an idea of how much of the mixture to make into each patty so that the patties are pretty much the same size as each other.
  6. with damp hands, spoon one pie wedge’s worth of the mixture into your palm and then (using both hands) lightly roll it into a ball as best as you can.  drop the ball into the breadcrumb dish and roll it around so that it’s covered completely.  then press it down into a disc and re-coat with the crumb mixture.
  7. set the patty onto a lightly greased baking sheet (we used spectrum’s coconut oil spray) and repeat the process until you’ve used up all the patty mixture and formed eight patties.
  8. bake at 375 for 20 minutes or until the crumbs have browned up a bit.  you may want to flip them over for the last five minutes, and lightly spray the tops to ensure a golden coating.

we served these patties on top of a lovely kale salad.  first we created a dressing of juice from one fresh lemon, 2 tbsp. apple cider vinegar, 1 tbsp. dijon mustard, and a pinch each of salt and pepper, and used it to massage the raw kale (160 g. raw).  then we topped the salad with home-pickled beets (2/3 cup chopped), raw yellow pepper chunks (100 g. chopped) and radish slices (1/2 cup sliced), and chopped dried montmorency cherries (1/4 cup).  finally we added the patties and sprinkled with sesame seeds and chopped scallion.

this hearty salad was perfect for a chilly early-winter night; the warm patty was delicious chopped up and mixed in with the cold vegetable ingredients, and the tart acidity of the dressing was the perfect foil to its rich flavor and creamy/crunchy textures.  yet another variation on this squash-bean-pattie-on-top-of-kale-salad theme (um, yes, that’s a theme!) was featured on the inspiring sprouted kitchen.

i’d love to hear what type of salad you use your patties to top, or if you serve on the side of a soup or even use in a sandwich (bet they’d be great on some rustic bread, slathered with eggplant spread or aioli!).

for dessert, we feasted on these beauties:

baked apples with nutty oat crumble text

i apologize for the picture quality here; i really hadn’t intended to blog about this night — hence my lack of preparation to style the photos, and the weird lighting. these photos are of the actual dishes we ate, and literally snapped in a frenzy between removing from the oven and stuffing my face!  but, truly, these dishes were too delicious not to share, so i hope you’ll forgive my photographic flaws and focus on the flavors.

baked apples with cinnamon oat crumble & peanut sauce – serves 2 piggies or 4 daintier eaters

adapted (only slightly) from heather waxman’s “baked apples with peanutty walnut crumble” recipe at for the love of kale

  • 2 medium granny smith apples (approx. 380 g.)
  • 3 tbsp. oats or multi-grain cereal (we used country choice organic multigrain from TJ’s)
  • 1 tbsp. chopped walnuts
  • 3 tbsp. agave, divided (1 2/3 tbsp. for oatmeal mixture, 1 tsp. for each apple half)
  • 1/4 tsp. ground cinnamon
  • 3 tbsp. powdered peanut butter (we used just great stuff, but PB2 would work exactly the same)
  • 1/4 cup. unsweetened almond milk
  • 5 drops vanilla creme stevia (we used sweetleaf brand)
  • 2 2/3 tbsp. shredded coconut (i prefer the reduced fat version from let’s do organic)
  1. preheat your oven to 400 degrees.
  2. cut the apples in half and using a paring knife, carefully cut out the center portion of the core, creating a rounded-out hollow (this is where you’ll be putting the oatmeal mixture).  cut away any stems as well.
  3. in a small mixing bowl, add the oats, walnuts, and 1 2/3 tbsp. (aka 1 tbsp. and 2 tsp.) of agave, as well as most of the cinnamon; mix to combine.
  4. fill each apple core with an equal amount of the oat mixture.
  5. drizzle the surface of the apple flesh with agave (1 tsp. for each apple half), and sprinkle with a touch more cinnamon.
  6. place the filled apple halves on a lightly sprayed cooking sheet (we used spectrum’s coconut oil spray) and bake for 20 minutes or until the apple flesh is fork-tender.  you may notice some splitting or “foaming” at the sides of the apple halves… this is OK (in fact, it’s delicious).
  7. while the apples are baking, add the powdered peanut butter, almond milk, and stevia to a small mixing bowl, and whisk with a small fork until thoroughly combined (the texture should be creamy, not grainy).
  8. when the apples are finished baking and have cooled for a few minutes, drizzle the peanut sauce over each apple half and sprinkle with the shredded coconut.

YUM!  and who am i kidding, i obviously ate both apple halves.  but if i was splitting an apple with someone, i might bulk up my half with a scoop of coconut ice cream and i know i would be totally satisfied.

incidentally, both recipes are plant-based… but jeannie is by no means vegan, and didn’t even notice that we were eating a plant-based meal… there is simply no lack of flavor or substance here!

nutritional information

butternut & white bean patties (serving size = 2 patties)

  • 250 calories
  • 4.4 g. fat (0.3 g. sat.)
  • 539 mg. sodium
  • 316 mg. potassium
  • 37 g. carbs (7.5 g. fiber, 3.3 g. sugar)
  • 14.7 g. protein
  • 23% vitamin A, 2% vitamin C, 2.5% calcium, 16% iron

kale salad (serving size = 1/2 of total recipe)

  • 160 calories
  • 1.2 g. fat (0.4 g. sat.)
  • 0.7 mg. cholesterol
  • 354 mg. sodium
  • 622 mg. potassium
  • 34.6 g. carbs (4.7 g. fiber, 13.4 g. sugar)
  • 5 g. protein
  • 265% vitamin A, 342% vitamin C, 12% calcium, 13% iron

baked apples with cinnamon oat crumble & peanut sauce (serving size = 2 apple halves)

  • 300 calories
  • 8.0 g. fat (2.0 g. sat., 1.0 g. poly, 0.4 g. mono)
  • 80 mg. sodium
  • 146 mg. potassium
  • 62 g. carbs (6.7 g. fiber, 44.6 g. sugar)
  • 5 g. protein
  • 1% vitamin A, 11% vitamin C, 6% calcium, 6% iron



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