Some nights, around dinner time, my husband, Jon, and I will look at each other with an old familiar stare, filled with mischief and a sense of plotting – scheming even – until one of us finally breaks and asks the other, “Should we just order a pizza?” I can’t tell you how many times we’ve pulled this ruse over the years or how many times it took our night from good to great, but now we’re in our 30s. As we get a little older, we have to face the harsh reality that splitting an impromptu pizza before bed kind of just leaves us feeling sick to our stomachs. Luckily, I came across a recipe recently for a dish that happens to taste a lot like pizza but is in fact healthier, cheaper and undeniably quicker than delivery!

This is inspired by recipe creator Sophie Macfie’s “Creamy Tomato and Basil Beans” (Instagram.com/sophsplantkitchen). Sophie specializes in plant-based meals that are quick and easy to prepare and packed with protein to keep you feeling full and satisfied! Jon and I lovingly refer to this dish as “Pizza Beans,” and we’ve found it is a great recipe to turn to when we are feeling a bit lazy and that familiar stare comes back around.

The base of this recipe is cannellini beans and freshly diced tomatoes, but there are a few ingredients in the mix that you may not be familiar with if you are new to plant-based cooking. First, this recipe utilizes silken tofu to bulk up the protein content in combination with the beans. I know, I know, I lose a lot of you at tofu, but hear me out: tofu is a widely used ingredient in vegan diets because it is a complete protein source, meaning it contains all nine of the essential amino acids our bodies don’t naturally produce. This recipe might make for a good introduction to tofu for those of you who are reluctant to try it, since it’s an incredibly adaptable ingredient that can be prepared in many different ways – in this case, simply blended into the dish to make for a creamy texture.

Another ingredient in this dish you may have never heard of is nutritional yeast, hilariously known as “nooch” for short. Nutritional yeast is a deactivated, edible yeast that is commonly used as a seasoning in vegan and plant-based cooking. It has a nutty, umami flavor profile that can mimic the flavor of cheese in dishes. In addition to tofu, it is also a complete protein source, as well as an excellent source of vitamin B-12, which is a vitamin many vegans can find it hard to get enough of without supplementation. You can find this ingredient on the baking aisle of the grocery store, usually near the bread yeast!

To add a bit of depth to this dish, I like to add in some sun-dried tomatoes and garnish with a dollop of ricotta cheese and a little drizzle of balsamic vinegar. If you wanted to make this recipe completely vegan, you could add a dollop of a plant-based yogurt or sour cream instead. We love to eat this with a perfectly crusty piece of sourdough bread so that we can scoop up the beans and get that nice crunch like we would from a pizza crust!

Don’t get me wrong, we still love a delicious pizza from time to time, but it’s super exciting to find a way to enjoy the flavors of your favorite food in a more conscientious and healthy way! If you’re like me and Jon and looking to cut back on the unhealthy cravings and trying to be a little more mindful about eating at home, this is a super delicious weeknight meal to try! And who knows, maybe you’ll even be surprised by how delicious plant-based cooking can really be!

PIZZA BEANS

Ingredients:
2 Tbsp. olive oil
1 purple onion, finely chopped
5 cloves garlic, crushed
4 Tbsp. tomato paste (divided)
3-4 large tomatoes, diced
1/4 cup sun-dried tomatoes, chopped
3 cans cannellini beans, lightly drained
Small handful of torn fresh basil
Salt and pepper to taste
250 g silken tofu
3 heaped Tbsp. nutritional yeast
2 Tbsp. white miso paste
Splash of water

For garnish: Ricotta cheese, olive oil, balsamic vinegar, black pepper and fresh basil

Instructions:
■ In a Dutch oven, heat the olive oil over medium heat, then sauté the diced onions with a pinch of salt for about 5-8 minutes. Add the garlic and fry for a few minutes more until fragrant. Add 3 tablespoons of the tomato paste, the chopped fresh tomatoes, the chopped sun-dried tomatoes and a big pinch of salt.
■ Bring to a boil, then simmer for 5-6 minutes. Pour off a little bit of liquid from each of the cans of beans, then add the rest into the mixture along with the fresh basil. Let simmer for another 5 minutes until it is thickened and jammy.
■ To a blender, add the tofu, 1 tablespoon tomato paste, nutritional yeast and miso paste. Then scoop about two cups of the tomato and bean mixture into the blender and blend on high until smooth and creamy. You can add a splash of water as needed if the mixture is too thick.
■ Add the blended mixture back into the Dutch oven and stir to combine. Taste and season with more salt and black pepper until it is to your liking.
■ Serve with a scoop of ricotta cheese (or a non-dairy substitute), a drizzle of olive oil and balsamic vinegar, a crack of fresh black pepper, more fresh basil and crunchy sourdough bread! Enjoy!

Kristin is a Columbus local and a graduate of MUW’s Culinary Arts Program. She lives downtown with her husband, Jon, her naughty cat Sokka and her retired sled dog, Megan. In her free time she enjoys baking, making stained glass art and hanging out with her friends. If you see her in town, say hi!

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