Monday, February 26, 2018

Crockpot Orange Chicken

Adapted from Averie Cooks- Slow Cooker Orange Chicken

Oil bottom of crockpot.

2 lbs boneless skinless chicken breasts, 1-inch pieces

MIX:
1/3c. cornstarch
sprinkle Kosher salt
sprinkle pepper
1c. orange marmalade
1/4c. orange juice
1/4c. low-sodium soy sauce
1T. rice wine vinegar
1t. sesame oil
1t. ginger
2t. minced garlic

Place chicken in oiled crockpot.  Pour orange mixture evenly over chicken.  Cook on low for 4 hours or high for 2 hours.

Serve over rice.

Toppings- green onions, sesame seeds, orange slices


(Does not reheat well.)

Crockpot Tacos

Adapted from Vegan in the Freezer- Slow Cooker Chipotle Tacos

Put everything in the crockpot on low for 3 hrs or high for 1 1/2 hrs.

2 cans pinto beans
1 small bag frozen corn
3 chipotle peppers in adobo sauce, chopped
6oz tomato paste
1 can diced tomatoes
2T. chili powder
1T. cocoa powder
1T. cumin
1t. cinnamon


Put in hard or soft shell tacos and use toppings- cheese, lettuce, avocado, sour cream.
Use leftovers on baked potatoes!

Budda Bowl

Adapted from Mind Over Much- One Pan Healthy Sheet Pan Dinners!

Cook quinoa (or brown rice).

Veggies to Roast:
Chickpeas (a can or cooked)
Brussels sprouts, halved
Sweet potato, cubed
Onion, wedged

Put on foil lined baking sheet, drizzle with oil and toss then sprinkle with paprika, garlic powder, salt & pepper.
Bake at 400 degrees for 40 min.

Make dressing: (THIS MAKES THE MEAL!)
1c. hummus
1 T. Dijon mustard
1 T. maple syrup or honey
juiced lemon (or 1 T. lemon juice)
4T. water for consistency
sprinkle Kosher salt
sprinkle black pepper


Assemble- quinoa, roasted veggies, and topped with dressing

Topping suggestions- avocado and/or mango

Teriyaki Bowl

Adapted from Yup It's Vegan- Teriyaki Cauliflower Rice Bowls

Make brown rice. Mix in sauteed garlic and ginger, if desired.

Bake cubed sweet potatoes for 45min at 400 degrees.  Sweet potatoes can be tossed in teriyaki sauce and sriracha or any other spices.

Saute or microwave cauliflower.

Cook frozen edamame.

Saute corn.

Slice avocado.

Dice green onion.

Top with sesame seeds and Teriyaki sauce.

Easily adaptable.  A great teriyaki sauce makes this dish amazing.  Easy to serve to a large group.

Fast Vegan Chili

Adapted from Minimalist Baker- 5-ingredient Sweet Potato Black Bean Chili

Onion
2 sweet potatoes, cubed
16oz jar salsa
15oz can black beans, rinsed
2c. broth
2 c. water
Desired spices- 1-2T. chili powder, 1T. cumin, 1/2 t. cinnamon

Can saute onion, if time and desired.  Dump everything else in, stir, and simmer until potatoes are cooked.  Or dump into the crockpot on low until ready to eat.

Toppings: avocado, red onion, tortilla chips, lime

Fast Bars

Adapted from Genius Kitchen- No-Bake Rice Krispies Peanut Butter Granola Bars

 Melt on stove or in the microwave:
1c. peanut butter
1c. honey
1c. brown sugar

Mix
3 c. Rice Krispies
3 c. Quick Oats
2t. vanilla
sprinkle of Kosher salt

Pour melted peanut butter mixture over the cereal mixture and stir.  Press into a 9 by 13 pan. Sprinkle toppings over and press down.  (Chocolate chips!)  Put in fridge. 

Easy Vegan "Meat"

Adapted from Oh She Glows- Ultimate Green Taco Wraps

Ingredients:
1c. uncooked French green lentils (Not red, too mushy)
1c. walnuts

Spices-
For a Mexican Meal
2-3T. Penzeys Bold Taco seasoning
or
2t. each of cumin, chili powder, oregano

For an Italian Meal
2-3T Penzeys Italian seasoning
or
2t. each of minced garlic, thyme, oregano, basil


Rinse lentils and add to pot then cover with water and a sprinkle of salt.  Cover and bring to a boil then reduce heat to medium to simmer for 20 minutes or until tender.  Drain water.  Cool lentils.

 In the food processor, add 1c. cooled lentils (you will have some lentils leftover), 1c. walnuts, and seasonings.  Pulse to combine.  (DO NOT OVER PULSE.  It will turn to mush.) Pulse until it looks like ground meat.

I have used this in tacos, burrito bowls, topping spaghetti, lasagna, and topping Zuppa Toscana soup.