Chipotle Roasted Sweet Potato and Black Bean Tacos/Quesadillas with Swiss Chard Pesto {VEGAN}

Original Recipe HERE

 For Filling

2 large sweet potatoes, diced into 1/2 inch pieces
1 small onion, diced
1 clove garlic minced
2 TBS cooking oil
up to 2 TBS chipotle chili powder, divided in half (2 TBS will be VERY spicy)
up to 2 tsp cumin, divided in half
1 can of black beans
12 small tortillas, warmed

For Pesto

1 bunch swiss chard, rough chop
1 handful cilanto
1 jalepeno, for less spice - remove the seeds
2 cloves garlic
1/4 cup pepitas (pumpkin seeds), toasted
1/2 cup olive oil
juice of 1/2 a lime

For Garnish

1 Avocado, chopped
Cilantro
Lime wedges 

1. Preheat oven to 400º
2. Scrub and dry sweet potatoes and chop.  Drizzle with 1 TBS of olive oil.  Toss with half of the chipotle chili powder and half of the cumin.  Place them on baking sheet and roast from 30-45 minutes.
3. While potatoes are roasting prepare pesto.  Place all the pesto ingredients in food processor and process really well.  Place in a food storage container and refrigerate.
4. Now start your black beans.  Heat the last TBS of olive oil in a large pan over medium high heat and saute onion until soft. 
5. Add the garlic and the last of the spices to the onion and cook, stirring until fragrant. 
6. Add black beans and cook until hot.
7. Toss potatoes in the bean mixture until well combined and remove from heat.
8.  Warm tortillas


For Tacos:
1. Assemble by placing filling in the tortilla.  Top with pesto and desired garnishes.


For Quesadillas:
1. Butter one side of the tortilla.
2. Take 2 TBS of filling and mash it up a little bit with a fork.  Place inside the unbuttered sized of the tortilla (you could also add 1 TBS of cheese if you'd like).
3. Place in a hot pan and cook until browned on one side, then flip and brown the other side.
4. Cut in half and serve with pesto for dipping and garnishes on top.

 I followed the original recipe without thinking (crazy) and these were really good but WAAAY too spicy for our taste buds (and we are not opposed to spice around here).  Next time I'll likely just use 1 TBS of Chipotle Chili powder.  Burgess and I ate them as tacos and we made a little quesadilla for Freddy.  It was a great summer dinner.  I hope you enjoy!

 

Happy New Year 2012

I don't know about you, but as soon as the holiday food clears out of my refrigerator, the first thing I want to do is get back to my basics. For me this would be a crock pot full of beans. This year I could tell that my children were also delighted to get back to the hearty filling food of vegetables and grains.

Last night we had a great meal of vegetable fajitas soaked in lime juice and olive oil with cumin, oregano, salt, and cayenne pepper then broiled on high a for a few minutes. We rounded this out with salty beans, avocados, corn tortillas, lettuce, and this fun Chipotle restaurant knock off Cilantro Lime Rice Recipe. It was DIVINE! My little chickies marched off to their long day of school today with cilantro rice and bean burritos all snug in their lunch box.

I hope you can find a night next week to enjoy the flavorful cilantro and lime rice with people you love.

Cilantro Lime Rice
Found on Food.Com adjusted to my liking :0)
1 teaspoon vegetable oil
1/4 cup fresh cilantro chopped
2/3 cup brown basmati rice (Soak and Rinse for less nuttiness)
2 cup water
1/2 teaspoon salt
1 lime
2 tsp better than bullion chickenless chicken flavor
Directions:
1In a 2-quart heavy saucepan, heat oil over low heat, stirring occasionally.
2Add rice and lime juice, stir for 1 minute.
3Add water, bullion, and salt, bring to a full rolling boil.(Some people have had success with 1 cup of water, but when I've made it with 2 it worked for me).
4At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.
5Add in the cilantro and fluff rice with a fork.

Read more: http://www.food.com/recipe/chipotle-copycat-lime-rice-recipe-147335#ixzz1ibQWuah8

{Vegan} Fajitas

Graduation.

It's graduation in just two days! Not my graduation but my husbands!!! OH MY PEAS I am so so so excited! Today was my filmmaker husbands last day of classes so we needed to have an amazing dinner to celebrate. We thought about going out but that's kind of a hassle nowadays. Vegetarians don't have many choices on many menus and vegans have even less. After looking at some menus online we couldn't find anything that looked good enough for this kind of celebration.

Finally I thought, what about fajitas? That's kind of like a party on your plate with all those flavors and colors. YUM! Burg was on board the moment those words left my mouth!


Here's what I did:

{Vegan} Fajitas

1 package super firm tofu, sliced and really well pressed
1 package of fajita seasoning
oil
water

1. Add a little bit of oil and a little water to a pan and heat on a medium high heat. Add seasoning and mix together then add tofu and cook until well coated and hot. Remove from pan and reserve on a plate.

2 green peppers, sliced
2 red peppers, sliced
1 yellow pepper, sliced
1 large red onion, sliced
4-6 portobello mushrooms, sliced
oil
1 package of fajita seasoning

1. Put all sliced vegi's into a large bowl, drizzle with a little oil and sprinkle the seasoning over everything and toss until well coated.

2. Heat a large pan over medium high heat and then add vegi's and cook until done to your liking. Traditionally vegi's should be soft but still have a little crunch to them.

Serve on warmed tortillas with Suped-up Guacamole, Spicy corn and Black Beans.

***Now that I've discovered Seitan I'll probably use that next time!

Kid Friendly {Vegan} Quesadilla's

And you will love these too!

I was in the middle of making dinner when my son asked me for a quesadilla. I'd only ever made him a quesadilla once and it was a while ago. He also sat in his chair for at least an hour not wanting to touch them, but the rule in my house is you sit there until you eat a fair amount of dinner. If you really don't like it you don't have to eat it all but you have to eat something and if you don't finish it - nothing else for the rest of the night. I'm a mean mom. After that time he picked it up and finished the whole thing and thought it was delicious but I was surprised he remembered how good they were rather than the fact that I made him sit there for an hour crying.

Anyway, I decided to make him a quesadilla since the dinner I was making would be a little hard for him to eat.

I came up with this filling and oh.my.gosh I wish I would have made these for my husband and I too! SO GOOD and very healthy. I seriously hoped my son wouldn't finish his dinner tonight.
OK, ready?

Kid Friendly {Vegan} Quesadillas

16 White corn tortillas (just use what you like - this is what I had on hand)
3/4 cup salty pinto beans, drained and pureed
3/4 cup brown lentils, drained
3 cups vegetable broth
salt, to taste
1 small red onion, finely diced
1 small yellow summer squash, finely diced

1. Rinse lentils, put them in a small pot with vegetable broth and salt to taste. Bring to a boil and then turn heat to low and simmer for 45 min to an hour. You want the lentils to be pretty soft.
2. In the meantime, add onion and squash to a hot pan. Fry them up until slightly browned and tender. Remove from pan and wipe it clean.
3. Then add pinto beans to food processor or blender and puree. Add lentils to the puree and pulse until combined.
4. Assemble quesadillas by spreading bean mixture onto one side of each tortilla. Spoon squash and onion mixture onto every other tortilla and then top it off with the left over tortillas. Really squish them together.
5. Use cooking spray or brush each tortilla with a little oil. Place each tortilla in a hot pan until browned on each side. Cut into quarters and ENJOY!

Beans, Beans, The Magical FRUIT! Week 5

Beans, Beans, The Magical Fruit! Mini Series, Week 5: Cilantro Bean Dip and Mexican Pizza

Cilantro bean dip

Take 2 cups of cooked salty beans or 1 28-30 oz can of pinto beans,

put in food processor with:

1 cup of your favorite salsa,

1/3 cup of washed fresh cilantro,

and 1 TBS cumin or more to taste.

Process until smooth and creamy

Add more salsa to get the consistency of your liking.

This is a great party food served with chopped vegetables and tortilla chips on the side. We like to make this and put it in quesadillas. Which are great for a packed lunch to school.

It is also our very favorite on top of our home made Mexican pizza.

Mexican Pizza

One home made pizza dough (or Trader Joe's 100% Whole Wheat Pizza Dough if you're in a pinch)

One part pizza sauce mixed with one part salsa on top of crust (about 1/4 -1/3 cup total).

Spread Cilantro bean dip on top of sauce (1/2-3/4 cup should do it).

Bake until dough is ready (about 8 minutes at 450).

Take out of oven, add shredded Colby jack cheese sparingly (only if you need cheese) or go without.

Continue topping with shredded lettuce, tomatoes, avocados, and green onions.

Nothing makes a Friday night shine like home made Mexican Pizza!

Well, that's it for our Beans, Beans, The Magical Fruit! Mini Series This Mini Series has been a great start to my love for beans. All of these recipes have been introduced with the salty pinto beans, but you can cook any bean in the crockpot with the same success. Sad it's over? Don't worry... I haven't even touched my white bean and lime chili, hummus, enchiladas, or falafels. My love for beans is long and deep. You can't go wrong with making this one of the first things you use to show your family that "Vegetarian" food still tastes good. It has the added bonus of being an extremely affordable food item. I hope you give all of these bean recipes a try and remember,

The secret ingredient is love!

-Ronda

*Dear Beloved Readers of The Vegetarian Tree, Did you like this post? Do you have a comment or question? Let us know! Comments help us know what you want to read about. Don't be shy, we want to hear from you! Also, if you like this post share it with your friends using the sharing toolbar at the bottom of the post! LOVE - Amy & Ronda*

Quinoalicious Casserole {Vegetarian}

Casseroles are a wonderful thing for busy moms. They are almost as handy as crockpots. It is nice to put things together in the morning and then heat right before dinner. It is fantastic to feed the family from one dish then add a little side salad and ta-da dinner is served! That said, casseroles are something I have missed as a vegetarian. The only casseroles I knew how to make before consisted of some kind of meat, with some kind of cream-o-something, with some kind of pasta or rice. Once I decided not to cook with meat and canned creams my casseroling went out the window. I decided it was time to reclaim casseroles for my vegetarian self (and friends :0) I took a recipe from my friend Kindee and tweaked it. I am happy to report that it was absolutely delightful. I hope you enjoy this Quinoalicious casserole on a busy day!

Quinoalicious Casserole

3 Cups Dried Quinoa - Soak for at least 20 minutes then rinse

1 TBS Better Than Bullion Vegetable Broth (or 4 cups of your favorite vegetable broth)

1 can Rotel Tomatoes

1 1/2 TB Cumin

1/2 tsp Salt

1/4 tsp pepper

1/2 onion

1 green pepper

2 garlic cloves pressed or minced

1/2 bunch cilantro chopped, 1/4-1/3 cup

2 cans black beans

1 small can sliced olives

2-3 cups frozen corn

8 oz block of pepper jack cheese

1. Placed soaked and rinsed quinoa in pot with 4 cups water, BTB Vegetable Broth (or just use 4 cups of vegetable broth instead of the water and BTB Vegetable Broth mix) and Rotell Tomatoes. Bring to a boil and then turn heat to really low and simmer uncovered.

2. While quinoa is simmering, dice onion, pepper, and garlic.

3. Place chopped onion, pepper and garlic in a saute pan with a little olive oil. Saute until onions are translucent.

4. Add sauteed onion, pepper, garlic, most of cilantro, salt, pepper, and cumin to simmering quinoa. Cook quinoa until water is absorbed. Remove from heat. Add corn, beans

and 3/4 of shredded cheese, stir until cheese is melted and it is a little gummy.

5. Place in casserole dish and place remaining cheese and cilantro on top.

Bake at 350 until cheese is desired meltedness.

***Make this vegan by simply leaving out the cheese. That was easy.

Top with Suped up Guacamole, add a nice side salad or a baked sweet potato, and bask in the savory quinoaliciousness of this casserole!

*Dear Beloved Readers of The Vegetarian Tree,

Did you like this post? Do you have a comment or question? Let us know! Comments help us know what you want to read about. Don't be shy, we want to hear from you! Also, if you like this post share it with your friends using the sharing toolbar at the bottom of the post!

LOVE - Amy & Ronda*

Beans, Beans, The Magical FRUIT! Week 3

Beans, Beans, The Magical FRUIT!, Week 4:

Meatless Tortilla Soup

3 cans great white northern beans (mix it up! You don't have to use all white beans)
1 15 oz can diced tomatoes (I used a big 28 oz can cause it's what I had)
1 TBS oil
1/2 onion diced
3 cloves garlic, minced (1/8 tsp dried)
4 oz can chopped green chili's
2 tsp ground cumin
1 tsp oregano
3/4 -1 1/2 tsp cayenne pepper
1/2 tsp salt
14 oz vegetable broth
3 cups shredded Monterrey jack cheese
12 oz lite sour cream
leftover salty beans (optional)
1-2 cups of frozen corn (optional)
1-2 carrots, chopped (optional)

Garnish with SUPED-UP Guacamole, diced fresh tomatoes and chopped fresh cilantro.

Start a cookin' your rice (enough for your family) and then....

1. Saute onions and spices until transparent.

2. Add everything else to the pot except cheese and sour cream. Bring to a boil and then simmer 20-30 minutes.

3. Just before serving add cheese 1 cup at a time and then sour cream*

This is also a great soup recipe for the crock pot. Saute the onions with spices until transparent and then just add everything to the crock pot and set to low.

Place rice in bottom of bowl, pour soup over, top with tortilla chips, chopped tomatoes, avocados or SUPED-UP Guacamole, chopped cilantro (*and sour cream and cheese if you want to add this individually instead of to the entire pot of soup) for fancy nights. Or, eat it plain when you are in a hurry. You can't go wrong.

I can't tell you how yummy this soup is, you will have to find out for yourself!

Salty Beans are also a hit when I make my half hour chili from the Dean Ornish Cookbook. It really is half an hour to make and you'll be interested to hear what one of the main ingredients is....find out next week on our next installment of Beans, Beans, The Magical Fruit! Mini Series.

*Dear Beloved Readers of The Vegetarian Tree,

Did you like this post? Do you have a comment or question? Let us know! Comments help us know what you want to read about. Don't be shy, we want to hear from you! Also, if you like this post share it with your friends using the sharing toolbar at the bottom of the post!

LOVE - Amy & Ronda*

Spinach and Mushroom Quesadillas with Mexican Style Slaw (Vegan and Raw)

(I need a better camera...I know...)

Vegan Spinach and Mushroom Quesadillas
(Original recipe from The Complete Vegan Kitchen. The recipe below is only slightly adjusted)

oil
1 pound spinach (you could use frozen)
2 tsp garlic, minced (I always use more garlic than the recipe calls for)
1 onion, sliced or diced
8 oz mushrooms, sliced
1 cup of your favorite bean dip, or refried beans
6 large whole wheat tortillas

Garnish
Pico de Gallo or favorite prepared salsa
SUPED-UP Guacamole

1. Heat a little oil in a large skillet. Add spinach and half the garlic. Season with salt and cook until spinach is wilted. Remove spinach into a colander and let cool.

2. Wipe pan clean with a paper towel and then heat a little more oil (we're talking a tsp here). Add the rest of the garlic, the onion and mushrooms and a little more salt. Cook until the mushrooms start to release their liquid and then cook until everything is dry.

3. Once spinach is cool squeeze it dry and combine it with the mushroom mixture. Saute for another minute or so just to ensure all the excess moisture is cooked out. Place vegetable mixture back in colander.

4. Wipe pan clean again and start heating a little more oil in the pan over medium heat.

5. Assemble the quesadillas by spreading 2-2 1/2 TBS of bean dip onto the tortilla. Then place 1/6 of the vegetable mixture onto half of the tortilla and fold the tortilla in half. Press with your hands to make sure it is firmly held together. Repeat until all the tortillas are filled and folded.

6. Then brush hot oil onto each side of each of the quesadillas. Turn up the heat a little and then one at a time brown each quesadilla on both sides.

Serve hot with your favorite salsa and SUPED-UP Quacamole - Enjoy!

Mexican Style Slaw
(recipe by Marcela Valladolid)

1 small jicama, peeled and shredded
3 medium raw beets, washed, peeled and shredded
1 cucumber, peeled, seeded and shredded

Dressing
2 TBS soy sauce
4 TBS lime juice
1 TBS toasted sesame oil*
1 TBS Sugar
1 dried arbol chili, stemmed, seeded, cut into rings
1 tsp salt
1 tsp pepper

*I used about half this and then added a little canola oil. I don't LOVE toasted sesame oil. I always think it's a little overpowering.

I used my food processor to shred everything in this salad this salad. I then just dumped everything from my work bowl into a salad bowl and mixed everything up.

I combined all the dressing ingredients in a separate bowl and whisked until sugar was dissolved. Then I poured the dressing on top of the salad and mixed everything together. I let it chill in the fridge for a while before dinner and served it cold.

It turned out to be a very refreshing side dish for my vegan quesadillas. I try to eat something in the raw form with every meal and many times it ends up being a green salad - but this time it was a bright red one and I loved it!

*Dear Beloved Readers of The Vegetarian Tree,

Did you like this post? Do you have a comment or question? Let us know! Comments help us know what you want to read about. Don't be shy, we want to hear from you! Also, if you like this post share it with your friends using the sharing toolbar at the bottom of the post!

LOVE - Amy & Ronda*

Beans, Beans, The Magical FRUIT! Week 2

Beans, Beans, The Magical Fruit! Mini Series, Week 2:

Salty Bean Burrito Bar



1. Prepare Salty Beans as directed in THIS post

2. Warm enough burrito sized whole wheat tortillas for the whole family

3. In separate bowls prepare some or all of:

chopped tomatoes

diced avocados

onions

spicy corn

cilantro

sprouts

chopped lettuce

salsa

brown rice

etc.

Let each family member load up their tortilla with their favorites toppings. My children, I am embarrassed to say, like theirs with a little shredded cheese, lettuce, and ketchup.

*If you serve this in whole wheat tortillas or add corn to your beans you have arrived at complete protein power.

I use these same salty beans when I make a true "One Bowl Wonder" - my meatless tortilla soup. Everybody, carnivores included love this dish so check back for the next edition of our Beans, Beans, The Magical Fruit Mini Series.

*Dear Beloved Readers of The Vegetarian Tree,

Did you like this post? Do you have a comment or question? Let us know! Comments help us know what you want to read about. Don't be shy, we want to hear from you! Also, if you like this post share it with your friends using the sharing toolbar at the bottom of the post!

LOVE - Amy & Ronda*

Beans, Beans, The Magical FRUIT! Week 1

Beans, Beans, The Magical Fruit!

Mini Series, Week 1

If we are going to center this blog around the fruits of the vegetarian tree, it is imperative that we start with beans. When I jumped feet first into vegetarian eating I had no idea what to feed my family. Moms cannot live on tofu alone, but at that point that was what I thought vegetarians ate. Over time I have learned to eat, serve, and enjoy tofu, but my life and family staple are beans in all forms. They are hearty filling protein alternative. When combined with brown rice, seeds, nuts, corn or wheat they are a complete protein with all of the amino acids needed. For a great article on what beans can do for you and your family check out this article on webmd.com.

With all of the praise I sing for beans I will warn you. They didn't make up the magical fruit ditty for nothing! When your body is not used to all of that fiber it might take a while for your digestive track to become adjusted, but give it time! Our household had an interesting four to six weeks and then we leveled out. Now when we eat fatty or sugary foods we have more gassy problems then most people do over a bowl of chili. Your body will adapt. When you feed it well it will expect it in the future.

Be Brave, BE Bold, eat BEANS!

To start off our Beans, Beans, The Magical Fruit! Mini Series: Salty Beans (a real staple, see another post HERE) and Garlic Onion Mexican Rice

First off I learned this simple recipe from my friend with a Mexican heritage, Jose. His mother was an expert at pots of beans. I was shocked at the simplicity of this food.

Salty Beans

5 cups dried pinto beans

1 onion peeled and halved

Water to the top of the crockpot

Cook on high all day. 1 hour before serving salt to taste. I use about 2 TBL of Salt for an entire 5 cup crock pot.

I use these beans for absolutely everything. The day I first cook the beans we might eat them over mexican rice. Which was another gift from my Mexican friend, Jose.

Garlic Onion Mexican Rice

1 TBS Olive Oil

3 cloves garlic, minced
1 onion, chopped
2 cups rice
salt

Saute garlic and 1 chopped onion in the bottom of a stock pan with olive oil. When onions are translucent add 2 cups of rice. Stir until slightly browned. Add water according to pkg directions. Bring to a boil with lid off. Once water is boiling add salt by small increments until it tastes like broth. The only thing I can tell you is to keep tasting. You will know when it all of a sudden tastes yummy. Turn heat down to low, cover until water is absorbed.

Enjoy under your salty beans with a yummy green salad on the side and serving of corn.

*Next up on our Beans, Beans, The Magical Fruit! Mini Series: The Salty Bean Burrito Bar

*Dear Beloved Readers of The Vegetarian Tree,

Did you like this post? Do you have a comment or question? Let us know! Comments help us know what you want to read about. Don't be shy, we want to hear from you! Also, if you like this post share it with your friends using the sharing toolbar at the bottom of the post!

LOVE - Amy & Ronda*

Quinoa and Black Bean

My mom just sent me a link to a friends blog who made Quinoa and Black Beans and served them on greens with pico de gallo and sour cream* to make it like a Taco Salad. Looks great doesn't it?

(Picture taken by Megan Laing)

*Dear Beloved Readers of The Vegetarian Tree,

Did you like this post? Do you have a comment or question? Let us know! Comments help us know what you want to read about. Don't be shy, we want to hear from you! Also, if you like this post share it with your friends using the sharing toolbar at the bottom of the post!

LOVE - Amy & Ronda*

Spicy Corn and Salty Beans with SUPED-UP Guacamole!

Spicy Corn and Salty Beans over Brown Rice with SUPED-UP Guacamole!

Brown rice in rice cooker (1 to 2 1/2 ratio Rice to Water) Easy - Done

Salty Beans
1 16 oz bag of Pinto Beans, rinsed
9-10 cups water
1 onion, peeled and halved
1-2 TBLS of Sea Salt - basically salt until it's salty to your liking.

Put all ingredients BUT SALT in the crockpot. Cook on High all day. About an hour before serving add salt. Also easy - done :)

Spicy Corn*
2 TBLS Vegetable Oil
1 Medium Onion, chopped
2 Cloves Garlic, minced
1-2 Medium Carrots, grated
1 chili, jalepeno, minced (and seeded for a milder flavor) or 1/4 tsp cayenne
3 cups fresh or frozen corn
2 tsp cumin
1 tsp coriander
1-2 tsp cilantro
Salt and Pepper to taste

Heat oil over medium heat, add onion and garlic. Cook until onion starts to soften. Stir in grated carrot and cook a few more minutes. Add chili and spices, corn and cilantro. Stir and cover. Cook a 3-4 more minutes stirring often. Taste and add salt and pepper to taste.

Suped-Up Guacamole
1 Large Raw Kale Leaf, pureed in processor or very finely minced
1 Handful of Raw Spinach, pureed in processor or very finely minced
4 Ripe Avocados, mashed
1-2 Jalepenos, minced (if you like spicy)
2-4 cloves garlic (to taste), minced
1-2 tsp lime juice
salt to taste

This Guacamole tastes like the regular stuff it's just suped up with tons of vitamins and minerals making it a really tasty raw condiment or snack!

Serve beans and spicy corn over brown rice and serve with guacamole! ENJOY!

*Spicy Corn Recipe is actually a recipe for Spicy Corn Quesadillas. You can try those too. Just add 1 1/2 cups Organic Jack Cheese (this is obviously not vegan) or organic cream cheese to the pan of sauteed vegetables. Stir in gently, remove from heat but return lid to pan and let sit until cheese is melted. Spoon mixture in equal amounts onto 8 tortillas, heat in skillet and serve hot with SUPED-UP Guacamole!

As a side note, I always try to serve a fruit juice or fruit as a dessert with a meal that contains beans or leafy greens. The vitamin c helps your body to absorb the nutrients (IRON) easier and more fully. So don't let your nutritious meal go to waste and have a glass of juice with dinner. I like to add fresh orange juice (fortified with calcium and Vitamin D) with a low sugar apple juice. It makes it fresh and sweet and cuts down on the sour.

*Dear Beloved Readers of The Vegetarian Tree,

Did you like this post? Do you have a comment or question? Let us know! Comments help us know what you want to read about. Don't be shy, we want to hear from you! Also, if you like this post share it with your friends using the sharing toolbar at the bottom of the post!

LOVE - Amy & Ronda*