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
Monday, February 26, 2018
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.
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
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.
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.
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.
Green Rice
This is my version of Cookie + Kate's green rice.
Ingredients:
oil
1 1/2 c. long grain brown rice
3 cups broth
2 handfuls of spinach
2-3 peppers (poblano or serrano or jalapeno or combination)
1-2 T. minced garlic
sprinkle of Kosher salt
In the food processor or blender, puree spinach peppers, garlic, and a sprinkle of salt. (I just pack the food processor full of spinach after putting the sliced peppers on the bottom.)
Rinse rice.
Heat a few table spoons of oil in the bottom of a heavy pan with a lid. Add the rice and stir. Lightly brown the rice for about 10 minutes. Put green puree in with the rice and stir then let simmer for 5 to 10 minutes. Add broth, cover pot, bring to a boil, cover and reduce heat. Simmer until liquid is absorbed. It is DECEIVING. I tilt the pot to see through the clear lid how much liquid is left to be absorbed. It takes about 60-75 minutes for mine to be cooked completely.
Remove from heat. Stir and top.
Topping ideas:
Baked, spiced sweet potato chunks
Black beans
Avocado
Salsa verde
Cheese
Sour cream
Pepitas (green pumpkin seeds)
Ingredients:
oil
1 1/2 c. long grain brown rice
3 cups broth
2 handfuls of spinach
2-3 peppers (poblano or serrano or jalapeno or combination)
1-2 T. minced garlic
sprinkle of Kosher salt
In the food processor or blender, puree spinach peppers, garlic, and a sprinkle of salt. (I just pack the food processor full of spinach after putting the sliced peppers on the bottom.)
Rinse rice.
Heat a few table spoons of oil in the bottom of a heavy pan with a lid. Add the rice and stir. Lightly brown the rice for about 10 minutes. Put green puree in with the rice and stir then let simmer for 5 to 10 minutes. Add broth, cover pot, bring to a boil, cover and reduce heat. Simmer until liquid is absorbed. It is DECEIVING. I tilt the pot to see through the clear lid how much liquid is left to be absorbed. It takes about 60-75 minutes for mine to be cooked completely.
Remove from heat. Stir and top.
Topping ideas:
Baked, spiced sweet potato chunks
Black beans
Avocado
Salsa verde
Cheese
Sour cream
Pepitas (green pumpkin seeds)
Sunday, January 3, 2016
Tessa's Ham and Bean Soup
In all honesty, this recipe is copied from allrecipes.com However, I've asked Tessa to send me the recipe twice. She says it is most like the soup her Grandma made. We liked it the first time when I had no clue what I was doing and with two more ham bones in our house, I will be trying this again.
1# dry pinto beans
8 cups water
1 large, meaty ham hock
1 large onion chopped
2 cloves garlic, minced
1 tsp chili powder
1 tsp salt, or to taste
1/4 tsp pepper
1) Place the beans and water in a large stock pot. Add the ham hock, onion, garlic, and spices. Bring to a boil. Boil 2 minutes. Cover and remove from heat. Let stand for an hour.
2) Return the pot to the heat and bring to a boil. Cook for three hours. The longer it cooks the thicker it will be. (My 1st attempt was less than three hours.)
3) Removethe ham hock from the water and let cool. Remove meat from the bone and put it back in the pot. Discard the bone (give to Winston).
4) Adjust seasoning and serve with cornbread.
1# dry pinto beans
8 cups water
1 large, meaty ham hock
1 large onion chopped
2 cloves garlic, minced
1 tsp chili powder
1 tsp salt, or to taste
1/4 tsp pepper
1) Place the beans and water in a large stock pot. Add the ham hock, onion, garlic, and spices. Bring to a boil. Boil 2 minutes. Cover and remove from heat. Let stand for an hour.
2) Return the pot to the heat and bring to a boil. Cook for three hours. The longer it cooks the thicker it will be. (My 1st attempt was less than three hours.)
3) Removethe ham hock from the water and let cool. Remove meat from the bone and put it back in the pot. Discard the bone (give to Winston).
4) Adjust seasoning and serve with cornbread.
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