Recipe Rolodex: Eating One Part Plant This Week + Cannellini Beans with Balsamic Onions

Each week, I bring you a roundup of the most inspiring dishes from around the web that can be used for your One Part Plant meals (OPP = one meal a day that is 100% plant-based (veggies, fruits, grains, seeds, and/or legumes)) and maybe a couple desserts too. I never want you to feel stuck, uninspired, or confused about what to eat. And even if you’re a pro in the kitchen, sometimes you need a burst of recipe inspiration to shake things up. 

This week, I’m dedicating the rolodex to Izy Hossack recipes, because we’re celebrating her new cookbook, The Savvy Cook. Izy has been called “The new Nigella” (yes, that Nigella) and her new cookbook is so, so good. Lots of options for every type of eater (and you’ll want to make them all). 

A week worth of Izy’s recipes below + a bonus recipe from her book! 

Remember to tag your kitchen moves and meals by tagging them with #onepartplant and @onepartplant and follow the OPP Instagram for more inspiration. 

See you next week.

1. Miso Orange Courgetti Salad
2. Sweet Potato Cinnamon Breakfast Bread
3. Mango Chilli Ginger Popsicles
4. Butternut Squash Carbonara With Coconut Bacon + Sage
5. Red Lentil Harissa Hummus
6. Creamy Cauliflower Mushroom Pasta Bake 
7. Raw Sweet Potato Satay Salad 

{ Cannellini Beans with Balsamic Onions } 
   Serves 2 as a side 
    by Izy Hossack from The Savvy Cook

1/2 cup/75g String or green beans trimmed and cut into about 1 1/4 -inch lengths
1 tablespoon olive oil or canola oil
1 red onion, cut into 1/16-inch-thick slices
Pinch of salt
2 tablespoons balsamic vinegar
1 cup/200g quartered cherry tomatoes
2/3 cup/120g cooked cannellini (white kidney) beans, drained and rinsed
Pinch of granulated sugar*
Handful of basil leaves, torn

*One Part Plant note: Use a little raw honey or maple syrup in place of the sugar

In a small saucepan, cover the green beans with just-boiled water. Bring to a boil, then reduce the heat and simmer for 3 minutes. Drain and set aside.

In a skillet, heat the oil over medium heat. Add the onion and salt and cook, stirring frequently, until the onion begins to darken in color. Splash in a few tablespoons of water and continue to cook, stirring, until the water has mostly evaporated. Add the balsamic vinegar and stir again. 

Add the cherry tomatoes and a few more tablespoons of water and cook
until the water has evaporated and the tomatoes have softened, about 7 to 10 minutes. Stir in the cooked green beans and the cannellini beans and cook just until heated through, about 1 minute. Stir in the sugar and serve warm with the torn basil.

Photo Credit: The Savvy Cook by Izy Hossack, Mitchell Beazley 2017. Photos by Izy Hossack.

Get more plant-based recipes from One Part Plant Cookbook!