Sauteed White Bean Crostini {VEGAN}

I just made the most delicious dinner in like 20 minutes.  You need to give this one a try!

Sauteed White Bean Crostini {VEGAN}

adapted from the original recipe HERE

2 TBS extra-virgin olive oil
1 medium onion, chopped
salt
2-4 cloves garlic (to taste)
2 tsp ground cumin
1 cup vegetable broth
2 cans white beans, drained and rinsed
4 tsp dried oregano
Fresh ground black pepper
1 loaf of bread of choice for crostini, sliced and toasted

1. Heat olive oil over medium heat
2. Add onion and a little salt.  Saute until onion is soft, about 5 minutes.
3. Add the garlic and cumin, cook until fragrant, about 2 minutes.
4. Add broth and turn up the heat.  Cook until the liquid has reduced by half.
5. Stir in beans, oregano, salt and black pepper.  Cook for another 15 minutes until flavors have melded together.

Serve beans atop slices of toasted bread and with a green salad or with bruschetta.  I absolutely LOVED this.  I will make this again and again!

Spring Rolls {Vegan}

Any time my honey and I go to an asian restaurant and there are spring rolls on the menu I have the hardest time passing them up.  They are just so fresh and light and cool and delicious.  Did you know they are like INCREDIBLY easy to make at home?  You'll feel like your getting a real treat with out much effort at all.

Spring Rolls {Vegan}

1/4 of a small head of cabbage, thinly sliced and then sliced once in half

1 red bell pepper, 2 inch thinly sliced pieces

half of an english cucumber, 2 inch thinly sliced pieces

2 carrots, shredded

1/2 cup loosely packed fresh cilantro, rough chop

1/3 cup loosely packed fresh mint, rough chop

1/3 cup loosely packed fresh basil, rough chop

juice of 2 limes

15 rice paper wrappers

Marinade (optional)

2 TBS peanut butter

1 TBS seasoned rice vinegar

1 TBS honey

1 TBS vegetable oil

1 TBS agave

1 TBS water

1 TBS soy sauce

dash of cayenne pepper

pinch of crushed red pepper

Dipping Sauce

1/4 cup of soy sauce

1/4 cup of water

2 TBS seasoned rice vinegar

1/2 TBS minced garlic

1/2 TBS agave

1 TBS scallion, minced

crushed red pepper flakes to taste

1. Prep all of the vegetables and put them in a large bowl.  Toss with the lime juice.

2.  If you want the peanut marinade, put all of the marinade ingredients in a small bowl, whisk to combine while.  Pour over vegetable mixture just enough to coat all of the veggies (you can use leftover sauce as a dipping sauce if you have any left).

3.  Fill a large bowl (I use my wok - its the perfect size) with warm water.  Place a rice paper wrapped in the water and let it soak in the water for about 10-15 seconds. Remove from water and place on a clean cutting board.

4.  Take 1/3 cup of vegetable mixture and  place it on the wrapper, in the middle and near the bottom leaving about an inch of space from the edge.  Fold in the two sides of the wrapper, and then starting at the bottom starting rolling your spring roll.  I've tried it a few different ways but this one is the best.

5. Place finished spring roll on a plate or platter, making sure not to let them touch each other.  When they are all done, put them in the refrigerator.

6. In a small bowl combine the dipping sauce ingredients.  Refrigerate for at least 15 minutes before serving.

Sesame Soba Noodles {Vegan}

Are you in the need for another quick and easy recipe for your arsenal?  Hope you are because this is a good one.

{Vegan} Sesame Soba Noodles

2 bundles of buckwheat soba noodles
2 TBS soy sauce
2 tsp agave (or sugar)
2 cloves garlic, minced
1 TBS rice vinegar
1/2 - 1 TBS toasted sesame oil (this is a strong flavor, so add it to your taste)
1/4-1/2 Srichacha (this is hot, also add this to your taste)
1 1/2 TBS canola oil
1 TBS hot pasta water
2 green onions, thinly sliced

1.  Start heating a pot of water.  When you see little bubbles starting to form on the bottom of the pan and the water is steaming (just before it starts to boil) add the noodles to the water and turn the heat down just a little bit, you don't want the water to hard boil.  Cook noodles, stirring occasionally for 5-6 minutes.
2.  While the noodles are cooking mix the rest of the ingredients together in a small bowl.  Make sure to add the pasta water to your sauce before draining the noodles.
3.  Drain the noodles and then rinse with cold water.  Using your hand swirl the noodles around a little bit to make sure that all of starch is rinsed away really well.

4.  Put the noodles back into the pot and coat with the sauce.  You can eat them cold or you can put them back on the heat to serve them warm.

This makes two servings....but I eat the whole thing. Oh and P.S. feel free to add brocoli or green beans or any other vegetable that you like to this.  Yummy.

You can serve these noodles with Spring Rolls to make a great tasting light summer meal.  Be on the look out for my recipe for Spring Rolls...coming soon!

Cowboy Caviar {Vegan}

A few weeks ago I showed up at my moms house for dinner to find this bean and corn salad and fell in love.  She called it Cowboy Caviar and served it with tortilla chips.  I will be making this regularly through out the hot summer months.

Cowboy Caviar {Vegan}  

2 TBS Rice Vinegar (I didn't have any so I used regular white vinegar)

1 1/2 tsp salad oil

3-4 TBS lime juice

1 clove garlic, minced (about 1/2 tsp)

1/8 tsp pepper

1 large firm ripe avocado

1 can black-eyed peas, rinsed well

1 can corn or 1 1/2 cups of frozen corn

2/3 c. thinly sliced green onions

2/3 c. chopped fresh cilantro

1/2 lb. Roma tomatoes, seeded and coarsely chopped

Salt, to taste

1 bag tortilla chips

1.  In large bowl, mix vinegar, lime, oil, garlic and pepper.  Peel, pit and cut avocado and add to vinegar mixture, mixing to coat.

2.  Drain and rinse black-eyed peas and corn.  Add everything together, mixing gently to coat.  Add salt to taste.  Let it sit and marinate all together for at least 15 minutes.


Enjoy!!!

Summer of Raw Food Mini Series: Wilted Zucchini and Asparagus Salad with a Creamy Garlic White Miso Dressing {RAW}

My first attempt at raw food "cooking" was a success!  Ready???

Tonight I made a Wilted Zucchini and Asparagus Salad with a {Raw} Creamy Garlic White Miso Dressing - adapted from Addicted to Veggies.  TALK ABOUT DELICIOUS!

In order to make this meal you'll need to do a little prep work in advance.  You'll need Raw Vegan Sour Cream (RECIPE) and Date Paste (RECIPE).  Both things are very easy and will keep in your fridge for about 3 weeks (I froze some of the date paste as well) so you'll get a lot of use out of both of them.

First thing to do is prep the "noodles" for your salad, you'll need:

one bunch of asparagus
and about 4-5 medium zucchini's
2 TBS raw pumpkin seeds
1 tsp dried dill
1/4 tsp black pepper
1/2 tsp salt

1. Wash all produce and snap off the ends of the asparagus.
2. Take a vegetable peeler and peel the asparagus and zucchini into thin "ribbons".  For pictures step by step go to original recipe: HERE
3. Grind up pumpkin seeds with spices in spice grinder or food processor and then sprinkle over ribbons and toss gently to completely coat.
4. Place the vegetable ribbons on a baking sheet lined with parchment paper or a silmat and dry/wilt in the oven.  To do this, turn the oven on the lowest possible setting (mine actually starts at between 150º - 200º) and leave the door cracked open.  I put a thermometer on the baking tray with the vegetable ribbons and found that my oven was at about 110º which is within Raw heating standards.  For more information on Raw warming/dehydrating methods click HERE.
5. Let vegetable ribbons warm for about 30-40 minutes.

While the ribbons are wilting prep the rest of the salad, you'll need:

1 red bell pepper, fine chop
1/2 cucumber, cut into small quarter chunks
2 TBS of onion, minced
half a pint of grape tomatoes, quartered

and for the dressing, you'll need:

1 cup of your homemade raw vegan sour cream
1 TBS unpasturized white miso paste
1 TBS of your homemade date paste
1/2 TBS onion powder
1/2 tsp mustard powder
1 tsp lemon juice
1/2 tsp raw apple cider vinegar
1 tsp garlic, minced or pressed
cracked black pepper to taste
add water to desired consistency (start with about 2 TBS)

1. Whisk together until completely combined and then chill.

So now all you have to do is put it all together.  Take your vegetable ribbons and place them in your serving dish, top with other vegetables and gently toss.  Drizzle dressing over the top and SERVE.

I served this to my husband, my (carnivorous) brother and a couple of neighbors and everyone loved it! 

Spring Quinoa Salad {Vegan}

I fell in love with Peruvian food when I was a missionary in.....Nebraska.  Yeah, there are a lot of Peruvians in Nebraska and they are wonderful!  I love them and I LOVE their food.  When I moved to Philly my first visiting teaching companion turned out to be from Peru!  She is a WONDERFUL person and OH how it was wonderful to live near her and every so often get to eat her food.  I have never eaten anything of hers that wasn't absolutely mouthwatering and delicious!  The last time we ate with her and her husband (Hey, Mike!) before we moved she made this salad and it was so simple and refreshing and DELICIOUS that I have been dreaming of it ever since.  I finally got around to getting the recipe from her and so now I will share.  This is the perfect hot summer meal.

From Karen's Peruvian Kitchen

Spring Quinoa Salad {VEGAN}

2 cups of water
1 cup of quinoa, soaked for 20 minutes and rinsed well

1/2 lb asparagus (could use frozen)
1 ear fresh corn or 3/4 cup frozen corn
1/2 red bell pepper
1/2 cucumber

Herb Lime Vinaigrette Recipe

2oz fresh lime juice (about 2 fresh limes)
4 oz olive oil (~1/2 cup)
2 tbsp chopped fresh parsley
salt pepper to taste

1. Rinse and drain Quinoa in a fine mesh strainer. Combine the 2 cups of water and the Quinoa in a 2qt sauce pot bring to a boil. Cover, reduce the heat to low and cook until the water is absorbed, about 15 minutes. The grain should be soft and the germ should be visible. Spread out on a baking sheet to cool.

2. To cook the asparagus and corn, bring a large pot of water to boil. Cut off the tough ends of the asparagus (cut about 2" off the bottom the spear). Have a large bowl of ice water ready. Cook the asparagus spears in the boiling water for 2-3 minutes and the using tongs or a slotted spoon, remove them from the water and plunge them into the ice water to stop from boiling. You want the asparagus to be tender-crisp. In the same boiling water cook the ear of corn for 5 minutes and then put it in the ice water too.

3. Cut the asparagus on the bias into 2" pieces. Cut the corn off the cob and separate the kernels. Cut the red pepper into julienned strips, about 1/4'x2". Peel the cucumber, cut into 2" sections and then into 1/4" strips.

4. Put the Quinoa and vegetables into a large bowl.

5.  In a medium sized bowl combine lime juice, parsley and whisk together while adding in the olive oil slowly.

6. Add all the dressing to the Quinoa and vegetables and combine.  Salt and pepper to taste.

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!

 

White Bean and Lime Chili

The weather is finally starting to feel cold here in Nebraska. I'm not complaining, mind you, but it takes some serious cold to start getting me in the mood for some of my hearty winter food. This White Bean and Lime Chili is a cold weather go to favorite of mine. I'm going to get the groceries tomorrow, and this is on my list.

One of the things I love about it is how light and fresh it tastes, while still being hot and filling. It is a good way to use the underused white bean. It also features millet, which is one of my favorite grains to cook with. It has a fun texture that I think you will enjoy. If you don't have millet on hand you could substitute in brown basmati rice, soaked and rinsed quinoa, or possibly barley. It just wouldn't be exactly the same. Learn about Millet here.

White Bean and Lime chili

9 Cups vegetable broth (or nine cups water with 2 TBLS better than bullion vegetable bullion)
1 Onion diced
1 C carrots diced
1 C celery diced
2 C cabbage finely diced (using purple cabbage makes for a fun color in the soup)
1 red pepper
1 small can canned green chilies
6 cloves garlic minced
1 TBSP sea salt
1 TBSP Cumin
4 Limes
2-4 C cooked or canned white beans
1 C chopped fresh cilantro
1/2 C dried millett
1 can corn

Bring broth to boil- add onion, carrot,celery, and millett. Boil for 7-8 minutes then add remaining ingredients and boil 5 more minutes.

Turn heat off and add:
Juice of 3 lemons or 4 limes
2-4 cups cooked white beans
1 C fresh cilantro
1 Can of corn

Let sit with lid on pot until Millett is fully cooked. When ready, Garnish individual bowls with: diced fresh tomatoes ,more cilantro, diced green onions or chives, or diced avocado. My kids love to dip tortilla chips or warm tortillas in this also.

Enjoy it with some people you love!

Amazing Cookie Recipe

I came across this recipe on the Vegetarian Times website this week. It was a bitter cold blustery day. I had yummy thick potato soup on the stove for my family, and it was almost time for every one to return from school. What a better way to great them than with hot cookies. I started out with the plan to make chocolate chip, but halfway through the mixing found that some little pig tailed mice had been munching on the chocolate chips. I went for plan B which turned into oatmeal raisin cookies. The amazing thing about this recipe is that it could really do either. The raisin cookies were absolutely divine. I mean like hand it out to your neighbors as they return home from work you are so proud of them, DIVINE. It is always particularly enjoyable when you know what your loved ones are putting in their body. For me watching my frequently finicky chickies gobbling down walnuts hand over fist was extra delightful. I hope you find this as exciting as I do. Give The Vegetarian Times a shout out for their help here.

And I would challenge somebody in Utah to make these little gems for Amy who is recovering from the successful HOME BIRTH of her new baby boy Henrick! Way to Go, Amy. We are all so happy for you.

3 Tbs. canola oil
2 cups walnuts1 cup light brown sugar
2 tsp. vanilla extract
1½ cups oat flour
1 tsp. baking soda
1 tsp. salt
¼ tsp. ground cinnamon
2 cups rolled oats
3 3.5-oz. bars bittersweet vegan chocolate, chopped, or 1½ cups vegan chocolate chips (12 oz.)Or Raisins

1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray, or line with parchment paper.

2. Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add canola oil, and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down sides of food processor occasionally. Transfer to bowl.

3. Whisk together brown sugar and ½ cup water in small saucepan, and bring mixture to a boil. Pour brown sugar mixture over ground walnut butter, add vanilla extract, and stir until no lumps remain.

4. Whisk together oat flour, baking soda, salt, and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Leave until cool enough to not melt chocolate. Approximately 15 minutes. Fold in oats, then chocolate chips.

5. Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown and tops look dry. Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.

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

How to use that left over cranberry sauce

I made some delicious cranberry sauce for Thanksgiving and of course barely any of it got eaten. I had about 3 full cups of it left over. I did not want to throw it away because it was so delicious! I know I'm a little late on posting this recipe because it's been like 3 weeks since Thanksgiving, but I found this great muffin recipe using the leftover cranberry sauce.

I hope you'll try them out!

Morning-After Cranberry Sauce Muffins
Recipe slightly adjusted (Original Recipe HERE)

1 cup flour
1 cup whole wheat flour
1/2 cup wheat germ
1/3 brown sugar
1 Tbs baking powder
1/2 tsp baking soda
1/2 salt
1 1/2 leftover whole berry cranberry sauce
1/2 cup milk (or milk substitute)
1/3 cup vegetable oil
1 egg (or flaxseed egg substitute)

1. Heat oven to 400°F. Line muffin tin with paper baking cups.

2. In a large bowl, combine regular flour, whole-grain flour, oats, brown sugar, baking powder, cinnamon, baking soda and salt; mix well. In medium bowl, combine milk, oil, cranberry sauce and egg; blend well. Fold into dry ingredients all at once; stir until dry ingredients are moistened.

3. Fill muffin cups about three-quarters full.

4. Bake 20 to 22 minutes or until golden brown.

Brussels Sprouts are GOOD! {Vegan}

Up until Thanksgiving day I had never had Brussels Sprouts before. I had heard so many horror stories about them I never wanted to try them. Well, it turns out my mom loves Brussels Sprouts and I had come across a Thanksgiving recipe for them and so I decided to make them as a special treat for my mom. THEY TURNED OUT GREAT! Not necessarily that specific recipe but the sprouts themselves my whole family loved. Freddy, my two year old had been sharing a chocolate milk with his dad and when I gave him one to try he actually turned down more chocolate milk for more "chips" as he called them. My husband (who had never had them either and was scared of them as well) loved them too and requested them on a regular basis. No problem there - they are easy-peasy!

Speaking of Thanksgiving, how was yours? Did you have anything absolutely delicious that you feel like sharing? Please do!

Oven Roasted Brussels Sprouts

1 lb Brussels Sprouts, trimmed and quartered
about 2 Tbs Olive Oil
Salt and Pepper, to taste

1. Preheat oven to 400°
2. Trim sprouts by removing the outer leaves and cutting off the rough end of the bottom (keep some of the core so they stay together when cut). Then quarter the sprouts and put them in a bowl.
3. Toss them with olive oil, salt and pepper to taste.
4. Spread them out on a baking sheet and roast for about 30-35 minutes until crisp on the outside and tender on the inside. Make sure to give them a little toss here and there while roasting to brown them on all sides.
5. Enjoy with pretty much anything!

{Vegan} Pumpkin Peanut Curry Noodles

I've been dying to try this recipe since I saw Rachel Ray make it on her 30 minute meals around Halloween. It didn't disappoint, but then again....I love spicy curry dishes!

Pumpkin-Peanut Curry Noodles
see original recipe here

1 lb spaghetti (preferably whole grain)
Salt
About 5 TBL of vegetable or peanut oil
3 cloves garlic, minced
2 inches ginger root, finely grated
1 Red bell pepper, thinly sliced
1/2 tsp crushed red pepper flakes
1/4 cup creamy peanut butter
1/4-1/3 cup tamari dark soy sauce (I just used regular)
1 15 oz can cooked pumpkin (NOT pumpkin pie filling)
2 TBS of mild curry paste (Patak's is vegetarian)
For Garnish, 4 scallions, chopped

1. Cook pasta to al dente in salted boiling water.
2. While pasta is cooking, heat a large skillet with 2 TBS of oil over medium heat. Add garlic, ginger, red pepper and red pepper flakes. Cook together for just a couple of minutes.
3. Add peanut butter and melt into other ingredients. Then add soy, pumpkin, and curry paste. Stir well to combine.
4. Turn heat to low and add about a cup of pasta cooking liquid to the sauce to thin. Simmer for a minute or two, taste and adjust flavors with salt and pepper.
5. Add drained pasta to the sauce (or sauce to the pasta...) and toss to coat all the noodles in the sauce.
6. Garnish with chopped scallions.

p.s. the original recipe calls for shrimp and scallops which we just left out :)

{Flaxseed} Crunchy Peanut Butter

A while back I was at a play group and a friend was telling me about this specialty peanut butter she had received as a gift. She said it was "healthy peanut butter with flax seed" and asked if I wanted to try it. Uh, you don't have to ask me twice. Let me tell you it was the best peanut butter I'd ever had. The peanut butter was smooth and rich (but not sweet) and then it had this awesome flax seedy crunch. It was amazing. Now I make my own version of it since I have never been able to find it in a store.

{Flax Seed Crunchy} Peanut Butter

15 oz shelled and skinned roasted peanuts
1/4 - 1/3 cup flax seeds
1 1/2 tsp salt
3 tsp of honey or agave
up to 3 TBS of peanut oil (if desired)

1. Place peanuts, flax seeds, salt, honey or agave in the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl and then process more until smooth while drizzling in the oil if desired. Place the peanut butter in an air tight container and store in the fridge for up to 2 months.

ENJOY!!!!

{Vegetarian} Nachos

My husband and I were having some friends over for dinner to watch a football game and I told my husband I didn't know what I should make. He said, "Can we have vegetarian nachos?" It's not often my husband requests something for dinner or asks for something we have not had before. He wanted "game food" but he wanted it to be vegetarian for sure. I decided I had to try and come up with something that even our non-vegetarian friends would enjoy. IT WORKED! Vegetarian Nachos are a new family favorite.

Vegetarian Nachos

1 large bag of tortilla chips

Taco Seasoned Lentils

1 cup of lentils
1-2 TBS olive oil
1 10 oz a can of rotel, blended
1/2 TBS chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/4 tsp paprika
1 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
water

1. Rinse lentils well. Then place in pot and cover with about 2 inches of water. Bring to a boil and cook for about 10 minutes. Drain and return lentils to the pot.

2. Add the olive oil, rotel and spices and mix well. Add 1 cup of water and let lentils cook on medium to medium-low heat for about an hour. Check regularly to make sure the water hasn't cooked out completely. Add a little more water if needed through out the cooking process. Lentils are done when they are al dente (to your liking) and the water is almost all the way cooked out.

Salty Beans

Spicy Corn

Cheese Sauce (or Cilantro Bean Dip to keep this Vegan)

3 TBS butter
3 TBS flour
1 1/2 cup milk
2 1/2 cups shredded cheese (I used a combination of cheddar, monterey jack, and pepper jack)
salt and pepper (optional)
hot sauce (optional)

1. Melt butter in a sauce pan. Add flour and whisk together to make a rue.

2. When rue is bubbling, remove from heat and slowly add milk while whisking. Return to heat. Continue stirring until mixture is thick.

3. Add cheese and seasonings and stir until cheese is completely melted.

Garnish Nachos with any of the following:

Sour Cream (NOT vegan)
Salsa
Pico de Gallo
Suped-Up Guacamole
Tomatoes, chopped
Scallions, chopped
Black Olives, chopped
Jalepenos, small diced
Extra Cheese, shredded (NOT vegan)

Assembly
Spread chips onto a large plate. Top with cheese sauce (or cilantro bean dip). Add favorite toppings. DEVOUR!!!!

Two 2 year olds LOVED this, direct quote, "I YIKE DIS!" Our non-vegetarian friends really liked it (OK, they could have been just being nice, but they went back for seconds....) and my husband and I couldn't get enough.

*You could also use these same ingredients for tacos, burritos...lots of different things. Hope you enjoy!

Vegetarian Chili Verde {VEGAN}

Comcast has "accidentally" (do you think they give you more channels than you originally asked for because they are trying to trick you into upgrading your service?) gave us more channels than we signed up for. We asked them about it and said sometimes that happens but it should be corrected soon. Well, for the past 2 days I have had the Food Network. I've had it on as much as possible and found a few recipes to try. I made one of them tonight and it was YUM-MY!

Vegetarian Chili Verde (click here to go to the original recipe)
Only slightly adjusted from original recipe by Giada De Laurentiis

1/4 cup olive oil
1 cup chopped onion
8 oz potato, peeled and cut into 1/3 inch cubes
8 oz yam, peeled and cut into 1/3 inch cubes
4 cloves of garlic, minced
4 large tomatillos (about 8 oz), husked, rinsed, cored and chopped
2 large poblano chilies (about 8 oz), stemmed and seeded; 1 chopped, 1 cut into 4 pieces
2 TBS oregano
1 TBS flour
2 tsp ground cumin
salt and pepper
28 oz can corn, with liquid
1 cup vegetable broth
7 oz can diced green chilies

1. Clean, peel and chop all vegetables.
2. Heat oil over medium heat in a large heavy pot. When the oil is hot dump in all the vegetables together. Stir to coat vegies in oil and lightly salt and pepper. Cover and let vegetables sweat until onions are tender making sure to stir often.
3. Mix in the oregano, flour and cumin and a little more salt and pepper. Then add the can of corn and the broth and bring to a simmer.
4. Carefully remove the 4 large pieces of poblano chilies from the pot and place in a food processor or blender with the canned green chilies. Process until smooth and scrap mixture back into the pot. Stir to combine well.
5. Cover and simmer about 2o minutes. Then uncover and continue to simmer until yams and potatoes are tender and chili is reduced to the desired consistency, about 20 more minutes.
6. Taste, salt and pepper if needed and garnish with any or all (or none) of the following: chopped green onions, sliced avocado, lime wedges and/or chopped serrano chilies.
7. Serve with Cornbread

This really was SO SO good! I was worried that it would be too spicy for my pregnant self and for my two year old but he didn't seem to mind and neither did I. We all loved this. I'm glad I made a double batch because now we have lots of yummy left overs. Next time I make this I might add some white beans for added protein and see how that tastes. I hope you all try this!

One Pot Pasta Primavera

I've never seen my dear, sweet, hard working husband more stressed out. I hate seeing him this way. Today I felt like the only thing I could do for him was welcome him home (bullet hole and all) to a clean house and a nice satisfying meal (which he hasn't seen much of lately).

I found THIS recipe on The Vegetarian Times website tried it and really loved it. It also couldn't have been easier to make and it's vegan (if you leave out the Parmesan - which I don't think it absolutely needs anyway).

One Pot Pasta Primavera

3 TBS olive oil
1 TBS garlic, minced (I used more)
1 tsp grated lemon peel
8 oz Fusilli pasta (I used whole grain pasta and the box was like 13.5 oz - I used the whole thing)
2 small yellow squash, halved and cut into 1/2 inch pieces
1 medium orange red pepper, cut into 1 inch pieces (I used a red pepper)
8 oz of broccoli florets (I used frozen)
2 cups cherry tomatoes, halved (I used 1 carton of grape tomatoes)
1/2 cup sliced green onions
1/2 cup fresh basil leaves, torn or coarsely chopped
Grated Parmesan (optional)
Salt and Pepper

1. Start water boiling. Combine oil, garlic and lemon zest together and let sit.
2. While water is heating up, prepare all vegetables, keeping separate.
3. Add pasta to boiling salted water. Cook about 5 minutes then add squash and red pepper. Cook one more minute and then add broccoli. Cook another 2-3 minutes. Reserve 1 cup of hot pasta water and then drain.
4. Turn heat down to a medium low. Add pasta and all vegetables back into the pot with the olive oil mixture. Stir to combine. Add 1/2 the pasta water to start and cook pasta and vegies just a couple minutes longer to finish off noodles and coat everything really well. Add in a little more if needed.
5. Taste and season with salt and pepper to taste. Add grated Parmesan if desired on individual portions.

I served this with homemade Italian bread (I used this recipe) and it is just turned out to be the best dinner we've had in a really long time!

Have you noticed?

Have you noticed that the regular Monday, Wednesday, Friday posts....have stopped? If you've been missing the posts I'm so sorry....let me explain.

When I first started this blog I had so much to post. I was cooking and baking up a storm! I would spend a chunk of my mornings, all of nap time, and then my after bedtime hours (waiting for my filmmaker husband to get home from shooting) writing recipes and typing blog posts. I got to where I had months worth of posts pre-scheduled...every Monday, Wednesday and Friday.

Then the most wonderful thing happened! I GOT PREGNANT! YAY! After a year of trying we were finally blessed with this wonderful gift of a baby in my belly....which also brought, dizziness, fatigue, NAUSEA (oh the nausea), grouchiness, depression (from being so sick all the time) and an aversion to FOOD and my KITCHEN. I stopped cooking. I stopped thinking about food. I was in survival mode ladies. Big time.

I kept thinking, "Man, I'm sure glad I wrote all those blog posts before I got pregnant! Now I don't have to feel bad about neglecting the blog along with my son and husband while I lay in bed miserable all day." I had guessed by the time the nausea was suppose to go away I would have just run out of scheduled posts and be ready to start cooking again...it was suppose to work out just perfect.

Did it work out that way? NO. Obviously not. You see, then I got food poisoning (word to the wise: DO NOT GET FOOD POISONING. Especially when you are with child). I didn't eat anything for 3 days...food is scary after an experience like that.

Also...I am 13 weeks pregnant today and still nauseous. I'm not at my worst but I'm not 100% - that's for sure. I still don't want to go in the kitchen and the smell of pretty much all food just makes me so sick. So sorry guys...I don't know when I'll be back but hopefully it will be soon. Will you all pray that it will be soon? Thanks...you're awesome.

But because I'm nice...and trying to crawl out of my whole...I will share a recipe with you.

We are going to Pittsburgh this weekend for a Pirates Baseball Vacation (YAY!) and I want to try to bring as much healthy vegetarian fare with us as possible so I started looking for recipes and found this one. I am going to make these, wrap them up tight in some plastic wrap and foil and stick them in the cooler. I hope they are as good as they sound!

Hummus and Grilled Vegetable Wraps (click title to go to original recipe)

2 medium zuchinni, cut lengthwise into 1/4 in slices
2 tsp olive oil
salt and pepper
1 cup hummus
4 pieces whole wheat wrap bread
1/4 cup pine nuts
1 red bell pepper, thinly sliced
2 cups of fresh baby spinach, lightly packed
1/2 cup red onion, thinly sliced into half moons
1/4 cup fresh mint leaves

1. Brush olive oil onto zucchini and lightly salt and pepper. Grill until slightly browned and tender.

2. Spread 1/4 cup of hummus onto each piece of bread. Sprinkle pine nuts of top of hummus. Then evenly distribute the rest of the wrap ingredients onto each piece of bread.

3. Roll them up tight and cut in half. ENJOY!

p.s. I actually LOVE the Sabra Hummus with Roasted Pine nuts...so I'm using that instead of buying the extremely expensive little pack of pine nuts.

Have you tried it? So yummy!

{Vegan} BBQ Sandwiches

I don't know about you but when I smell summer in the air it's usually because I smell a BBQ. I've been wanting to grill something or smother something in BBQ sauce ever since it started heating up outside. But when it came to a menu I was coming up BLANK.

I am bound and determined to come up with many summer BBQ favorites for my family's vegetarian diet. Here is my first recipe and lucky for you - it's a SUPER simple one!

{Vegan} BBQ Sandwiches

2 packages of chicken seitan, roughly chopped
1 small onion, thinly sliced
tad bit of olive oil
about 1 - 1 1/2 cups of favorite HOMEMADE BBQ Sauce

1. Heat a tiny bit of oil in pan and then add onion. Cook until almost caramelized.
2. Add seitan and toss together with onion.
3. Turn heat down to low and add BBQ sauce. Let cook about 20 minutes stirring every so often.

Serve on vegan whole grain buns with a summer salad and a big slice of watermelon - or whatever you want...I just think that sounds great!

p.s. if you are wondering what I'm talking about when I say chicken seitan, this is what mine looks like:

Garlicky {Vegan} Black Beans

I wanted some beans to go with my Tofu Fajitas but it was getting late and we were all hungry so I threw these together and they turned out great! Very fast, very easy and very good!

Garlicky {Vegan} Black Beans

1 can black beans
1 tsp onion powder
2-3 cloves garlic, minced
1/2 tsp cumin

1. Throw everything in a pot, stir to combine flavors really well, heat until completely heated and serve!

*I'm going to try a version of these beans using dried beans and my crock pot next time.