Sweet Potato Hash

January 27, 2013 by aprilcmast

I made this in a hurry but it turned out delicious! Our 18-month old was screaming at the top of his lungs in his high chair most of the time, flinging bananas across the kitchen. Once his portion cooled off he started eating the screaming stopped. Phew!!

Sweet Potato Tofu Hash

Sweet Potato Tofu Hash

Ingredients

Water/Veggie Broth for sauté

1 package Trader Joe’s Organic Sprouted Tofu (or any other package of firm tofu) drained and pressed OR 1 package of tempeh, shredded

1 1/2 cups garbanzo beans/chickpeas – I was going to use black beans but I was out. Turned out great with these!

2 small-medium sized sweet potatoes, peeled and diced

1 onion, diced

3-4 cloves garlic, minced

1 red bell pepper, diced

2-3 cups diced mushrooms

2-3 cups spinach or kale (I didn’t get a chance to add this in because I ran out of pan space but I recommend it!)

1 Tbsp coconut aminos (or tamari, soy sauce)

2 Tbsp nutritional yeast

1 tsp ground cumin

1 tsp onion powder

1 tsp garlic powder

1 tsp dried oregano

1 Tbsp dried parsley

1/2 tsp turmeric

1/4 tsp smoked paprika

Salt and pepper, to taste

* Topping/Mix in suggestions: chopped cilantro, green chilies (?), avocado, hot sauce…

Directions

1. Water/broth sauté sweet potatoes, onions, garlic and red pepper together until soft. I covered my pan with a lid, I feel like it helps the sweet potato cook faster.

2. Add in beans, greens, mushrooms and sauté until mushrooms are soft.

3. Crumble tofu into the mixture and stir, add in nutritional yeast, coconut aminos and all the spices. Cover and cook for 5 minutes or so, stirring occasionally. Taste and adjust seasonings.

Saute veggies, add in crumbled tofu

Add in beans (greens would go here)

Ready for toppings!

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Indian Veggie Curry

January 21, 2013 by aprilcmast

This is a really delicious curry dish without all the crazy ingredients. We all enjoyed this very much, even the kids! Again, not the best picture but as you know I’m usually pressed for time!

This makes about 6-8 decent sized servings, plenty for leftovers!

Indian Veggie Curry

Ingredients:

Water/Veggie Broth for sauté

1 large onion, chopped
4 cloves garlic, minced
2 to 3 Tbsp minced ginger (I like 3)
2 tsp ground cumin
1 tsp ground coriander
1 to 2 tsp curry powder (I used 2 tsp of Kashmiri Curry from World Spice. It’s very mild, my kids like it!)
1/2 tsp turmeric
1 cinnamon stick
4 carrots, peeled and sliced
4 small sweet potatoes OR 2 large ones , peeled and chopped
5-6 cups spinach or kale (I used lacinato kale)
3 celery stalks , chopped
1 green pepper ( optional)
2 cans coconut milk (I used one regular and one lite)
2 Tbsp tomato paste
1 tsp sea salt, or to taste
1/2 cup of chopped cilantro

1 block of extra firm tofu – drain, press and cubed – optional

( you can add any other type of veggies or herbs you would like)

INSTRUCTIONS

1. Water/broth sauté diced onions until soft. Add garlic , ginger, ground cumin, ground coriander, curry powder, turmeric, cinnamon stick and sauté for 5 min.

2. Add carrots, spinach/kale, celery , carrots, sweet potatoes, green pepper or any other veggies, coconut milk , tomato paste , cilantro, sea salt. Add in some veggie broth or water if you feel as though there isn’t enough liquid.

3. Stir well, bring to a boil then cover simmer on medium heat for 25 to 30 min or until all veggies are soft. If using tofu, add it in 10-15 minutes before it’s all done.

4. Remove cinnamon stick. Let it sit for a few minutes before serving to let the sauce thicken.

5. Serve over rice or quinoa (I used quinoa)

** Note: you can add vegetable broth or a little water if you feel you need more liquid

Saute onions until soft then add garlic, ginger and spices. Cook for 3 more minutes.

Add in all the veggies, coconut milk, tomato paste and stir well. Bring to a boil cover and simmer over medium until veggies are done. About 20-25 minutes…

Add in the cubed tofu 10 minutes before it’s done, stir well.

Ready to serve! I let mine sit for a few minutes to let the sauce thicken.

Cash loves it!

Ava does too!

The Best Lentil Chili Ever (Slow Cooker)

December 17, 2012 by aprilcmast

I’m serious, this is the best lentil chili I’ve ever tasted and trust me, that means something because I’ve made a ton in my day. Both kids love it too, especially as leftover burgers! This would be great as a taco or burrito filling, nachos or anything with a Mexican flair! Plus it’s super easy to make and who doesn’t love that!

Best Lentil Chili Ever

The original recipe is from the cookbook “Fresh From The Vegan Slow-Cooker“. I’ve made a few things from this book and loved them all.

Best Lentil Chili Ever!

Ingredients:

* Water/broth for sautéing

* 1 medium yellow onion, chopped

* 4-6 cloves garlic, minced

* 1 or 2 jalapeños, seeded and minced (I omitted this for the kid’s sake)

* 1 bell pepper, seeded and chopped (any color – I usually use a fresh red one but I used a jarred roasted red pepper last time and it was GOOD!)

* 3 Tbsp chili powder (Yes, 3)

* 1 tsp dried oregano

* 1 tsp ground cumin

* 1 cup dried brown lentils, rinsed and picked over (I’ve been using the sprouted lentil/bean mix from Costco)

* 1 cup dried red lentils, rinsed and picked over

* 1 (29oz) can crushed or diced tomatoes

* 1 Tbsp coconut aminos (or tamari or shoyu)

* 1 tsp sugar (optional but gives it a different flavor)

* 1 tsp unsweetened cocoa powder

* Salt and fresh ground pepper

* 4 cups water

Directions:

1. Water sauté onions in a skillet over high heat. Add onions, garlic, chilies and bell pepper and sauté for about 4 minutes or until soft. Add the chili powder, oregano and cumin and saute for 30 seconds longer.

2. Transfer the onion mixture to the slow cooker/crockpot. Add both lentils, tomatoes, soy sauce, sugar and cocoa. Stir in the water, cover and cook on LOW until the lentils and veggies are tender, about 6 to 8 hours. (Mine took closer to 6 since I used the sprouted and red lentils) DO NOT ADD SALT YET! Salt tends to toughen/harden the lentils.

3. Once it’s done, add salt and pepper. Taste and adjust seasoning, if needed. Serve hot with your favorite chili toppings!

Saute onion, garlic and peppers. Add in spices and saute a minute more then throw that and the rest of the ingredients into the crockpot.

5-6 hours later… Done!

It’s so easy and SO GOOD!

Cash likes it!

Ava likes it too! SOLD!!

Quick Black Bean & Sweet Potato Chili

May 1, 2012 by aprilcmast

Our son is now 9 months old and almost walking, needless to say my life is getting crazier by the second! I’ve been cooking dinner at nap time when my hubby is at work for 24 hours, that’s the only way I can feed both kids and have any chance at a meal myself. I save the complicated recipes for when my hubby is home, he watches the kids while I dice and chop in the kitchen for what feels like hours (to him! LOL!)

Quick Black Bean & Sweet Potato Chili

I just LOVE Veg Kitchen with Nava Atlas!! If you’ve never been on her site, you need to set aside some time to bookmark recipes soon! I’ve made so many of her recipes and I’m never disappointed. This is another winner and it’s super easy to make with tons of leftovers for the next few days. What more can I ask for!?! Our toddler loves this chili and my hubby and I often fight over the leftovers

Quick Black Bean & Sweet Potato Chili

Serves: 8 or more

3 medium-large sweet potatoes
1 cup chopped onion
2 to 3 cloves garlic, minced
1 medium red bell pepper, diced
Two 28- to 32-ounce cans black beans, drained and rinsed – I used fresh cooked beans
One 28-ounce can diced tomatoes (I used no-salt added fire roasted flavor!)
One 16-ounce can crushed tomatoes
1 or 2 small fresh hot chiles, minced, or one 8-ounce can chopped mild green chiles – I used green chiles
2 teaspoons ground cumin, or more, to taste – I used 4 tsps
1 teaspoon dried oregano
1/4 cup minced fresh parsley or cilantro, or more, to taste – I used cilantro
2 to 3 scallions, thinly sliced, optional – I used 2
Salt and freshly ground pepper to taste

Bake or microwave the sweet potatoes until just firm. When cool enough to handle, peel and cut into 3/4-inch dice. Set aside until needed.

Water sauté the onion and garlic and sauté over medium heat until the onion is golden. Add the remaining ingredients except the last three. Bring to a simmer, then simmer gently, covered for 15 minutes.

Add the sweet potato dice and continue to simmer for 10 to 15 minutes longer, or until the vegetables are tender.

Stir in the parsley or cilantro and optional scallions, then season gently with salt (or not). If time allows, let stand off the heat for an hour or two, then heat through as needed. Top each serving with extra parsley or cilantro, if desired.

Water sautee onion and garlic

Add remaining ingredients, except the last three and bring to simmer and cover

Add sweet potato

Stir in parsley and optional scallions

Let sit if possible or enjoy immediately!

Sun-Dried Tomato & Basil “Cheese”

April 18, 2012 by aprilcmast

I’ve been stockpiling raw food recipes lately; I love collard wraps so much but I’m getting bored with the combinations I already have. Since most raw foodist have perfected the collard wrap, I figure it’s about time I do the same. I don’t plan on going 100% raw anytime soon (yeah, like I have that kind of time in the kitchen!) but I’m dabbling. I guess you could say we already eat a pretty raw diet but I’m enjoying learning about the more traditional styles of real raw food… if that makes any sense.

I found this recipe on a Choosing Raw and I had to make it. Not only is this one of the BEST nut cheeses I’ve ever tasted, it’s probably one of the best FOODS I ever tasted! I’ve been slathering it on so many things but I haven’t had a chance to take a better picture to represent all the glory of this beautiful “cheese”. Nevertheless, I had to post this so that you guys have a chance to make it yourselves. I plan on using it in collard wraps, salads, as a dip, I’ve been spreading it on my Pulp “Crackers” (post to follow soon – “crackers” made out of chia seeds and leftover juicing pulp… BRILLIANT!!!), eating it with a spoon, dreaming of putting it on pizza and well, dreaming of putting it on just about anything! This reminds me of sun dried tomato basil cream cheese, I bet it would be excellent on a warm toasted bagel! I haven’t had a bagel in so long…. hmmm…..

Sun-Dried Tomato & Basil "Cheese"

Sun-Dried Tomato & Basil “Cheese” (AKA Italian “Pizza Cheese”)

1 cup raw cashews, soaked for two hours or more
Juice of one lemon
¼ tsp salt
½ tsp white miso (optional)
4 sundried tomatoes, chopped
¼ cup basil

Throw nuts in a food processor and process the heck out of them! Then add salt, lemon juice and miso (if you’re using it). Scrape the sides of bowl and run your processor again, this time drizzling some water in. Keep doing this until the cheese reaches the consistency you like. I aim for mine to look like ricotta.

Ready, set, blend!

Smooth like ricotta

Add tomatoes and basil and pulse until they are well combined into the cheese.

Add sun-dried tomatoes and basil

Don't cut yourself licking the blade!

DONE!! Now try not to eat the whole batch by yourself!!

Again, sorry for the terrible photo but I just had to get this to you sooner!!

Citrus Black Bean Quinoa Salad

April 12, 2012 by aprilcmast

Ever since I discovered the oil-free cold salads at Whole Foods, I’ve been on a quest to find good quinoa and lentil salad recipes. While I thoroughly enjoy my sampler box of all the oil-free salads they offer, I cannot continue that type of expensive habit!

My youngest is now eating solid food three meals a day which means I REALLY have limited time to eat! That’s why I love this quick and easy salad recipe. It’s easy to make and the leftovers are fantastic for days!

I often pack this in my diaper bag for an after-workout snack and I’ve even eaten it for breakfast. I keep steamed greens ready in my fridge at all times and I often add those to this salad as well. Enjoy!

Citrus Black Bean Quinoa Salad

Original recipe from Healthy Mammas.

Citrus Black Bean Quinoa Salad

(2) 15-oz cans no-salt added black beans, drained and rinsed OR 4 cups cooked black beans
1/4 – 1/2 minced red onion, diced small (I used 1/2 of a medium sized red onion)
1 large grapefruit, divided into segments and cut into cubes (An orange would work too!)
1-2 roasted red bell peppers (in water), diced (you could also use 1 large fresh red bell pepper)
1 cup frozen corn, thawed
2 cups cooked quinoa
2 large (ripe but firm) avocado, diced
1 small bunch fresh cilantro (about a handful), chopped into small pieces (also rinsed well!)

Dressing Ingredients – Simple yet so good!

juice of 3-4 limes (I like lime so I used 4)
2 tsp cumin
3 T water or low-sodium broth (I use leftover bean cooking liquid)

Instructions

.   Rinse and chop all your veggies.
.   Place black beans, red onion, grapefruit, cilantro, bell pepper, avocado and corn in a large bowl. Toss to combine.
.   In a small bowl, whisk together all dressing ingredients. Add quinoa and dressing to salad, then toss well and serve.
.   Salad will keep in sealed containers for up to five days in the fridge..

Quick and easy dressing!

Yummy!

Easy Black Bean Soup (kidtestedfirefighterapproved.com)

Easy Black Bean Soup

February 27, 2012 by aprilcmast

Black beans were up next in our bean rotation so I decided to make this soup. It’s super easy to make and pretty darn good! Our toddler loved it! I mixed hers with a little leftover tricolor quinoa to thicken it up a bit.

Easy Black Bean Soup

This recipe is from Whole Foods.com. I love Whole Foods! My hubby calls it “Whole Paycheck” because it’s a little spendy. LOL! I like the salad bar the best! Ah the cold lentil salads, California Quinoa Salad and all the other goodies offered at your fingertips. YUM! I’ll be recreating those salads next so watch for those recipes soon!

Serves 8

Cooking dried beans is low maintenance and a great value. Make sure to plan ahead and allow time for soaking the beans.

Serve with hot sauce or salsa, if you like. I served this with Habanero Sauce… A MUST HAVE ADDITION!! I keep this sauce in the fridge at all times, it’s that good. Our toddler like a little in her food too so if she can handle it, so can you!

Ingredients

1 pound dried black beans (about 2 1/2 cups), rinsed
2 medium onions, chopped
1 large red bell pepper, seeded and chopped
4 cloves garlic, finely chopped
1 tablespoon ground cumin
1 teaspoon ground chipotle pepper
2 tablespoons chopped fresh cilantro
2 tablespoons nutritional yeast
1 tablespoon fresh lime juice
1/2 ripe avocado, chopped

Method

Soak the beans overnight or 6 to 8 hours prior to cooking. Drain and rinse.

In a large pot, bring 1/2 cup water to a simmer over medium-high heat. Add onions, bell pepper and garlic and cook, stirring frequently, until onions are translucent and beginning to brown, about 10 minutes. Stir in cumin and chipotle and cook 1 minute, stirring. Add drained beans and 10 cups water. Bring soup to a boil, then lower to a simmer and cook, uncovered, for 1 1/2 to 2 hours, until beans are tender. Remove 4 cups soup and carefully purée in a blender. Return purée to pot and stir in cilantro, nutritional yeast and lime juice. Spoon into bowls for serving and garnish with avocado.

Saute onions, peppers and garlic

Add spices, beans and water, cook uncovered for 1 1/2 to 2 hours

Puree 4 cups of soup in a blender - I used my VitaMix (of course!)

Add pureed soup back into the pot - add nutritional yeast, cilantro and lime juice.

Serve with diced avocado and your hot sauce of choice!

Nutrition

Per serving: 120 calories (25 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 15mg sodium, 20g total carbohydrate (7g dietary fiber, 2g sugar), 7g protein

Creamy Cauliflower Soup (kidtestedfirefighterapproved.com)
Yummy Bean Soup (kidtestedfirefighterapproved.com)

Really Good Chili

February 9, 2012 by aprilcmast

This is delicious and easy to make too! This recipe makes a large pot of chili – we had friends over for a last minute dinner tonight and it fed 4 adults, 1 teenage boy, 1 10-year old girl and our toddler with enough for most people to have seconds. Our toddler had two big bowls, she loved it!

I served this with Daiya shredded vegan cheese, chopped italian parsley (all I had) and Habanero Sauce.

The cocoa powder really brings out the flavor. I love using cocoa powder in my chili… and Guinness beer and strong coffee too! The chili was gone before I had a chance to take a better picture but here’s what it looked like… YUM! Next time I think I’ll add some quinoa, some chopped kale or chard and a few cups of hominy!

Really Good Chili

Toddler Approved!

This recipe comes from Nava Atlas‘s new book Vegan Holiday Kitchen, I highly recommend this book… it’s awesome!!

Really Good Chili

By Nava Atlas

Serve with stone-ground tortilla chips, guacamole, and a big salad or cole slaw.

Ingredients

2 tablespoons extra-virgin olive oil (I omitted this)
2 medium onions, finely chopped
4 to 6 cloves garlic, minced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
3 28-ounce cans beans of your choice (try a combination of pinto, pink, and black beans), drained and rinsed – I used 3 15oz cans each of pinto beans and black beans – 6 cans total
1 28-ounce can diced tomatoes, with liquid
1 16-ounce can tomato sauce
1 to 2 jalapeño or other hot peppers, seeded and minced, or one 8-ounce can mild or hot chopped green chiles – I used green chilies
1 tablespoon good-quality chili powder
1 Tbs unsweetened cocoa powder
2 teaspoons dried oregano
2 teaspoons ground cumin
Salt and freshly ground pepper to taste
Chopped ripe tomatoes for garnish
Chopped cilantro or parsley for garnish

Instructions

Heat the oil in a large soup pot. Add the onion sauté over medium-low heat until translucent. Add the garlic and sauté until the onion is golden. Add the remaining ingredients except the last three. Bring to a simmer, then cover and simmer gently for 30 minutes, stirring occasionally, until the peppers are tender and the flavors have melded.
Season with salt and pepper, and adjust the other seasonings. If time allows, let the chili stand for up to several hours before serving. Heat through as needed.The chili should be nice and thick; if it has gotten too thick, stir in a cup of water. Serve in individual bowls, garnished with tomatoes and cilantro.

Varations and optional garnishes:

* Add a cup or two of cooked corn kernels toward the end of cooking time

* Add a medium or large firm-cooked sweet potato, peeled and diced

* Add a diced zucchini or yellow summer squash about halfway into the cooking time

* Serve with grated nondairy cheddar cheese on the side for garnishing individual servings

* Put out extra “hot stuff” like minced fresh chili peppers, dried hot red pepper flakes, or hot sauce for those who like their chilies extra-spicy

Preparation time: 10 minute(s) | Cooking time: 40 minute(s)

Number of servings (yield): 12

Nutrition (per serving, including oil): 236 calories, 37 calories from fat, 4.3g total fat, 0mg cholesterol, 938mg sodium, 719.6mg potassium, 39.9g carbohydrates, 11.6g fiber, 5.8g sugar, 11.4g protein, 6.8 points.

Without oil: 216 calories, 17 calories from fat, 2g total fat, 0mg cholesterol, 938mg sodium, 719.6mg potassium, 39.9g carbohydrates, 11.6g fiber, 5.8g sugar, 11.4g protein, 6.2 points.

Saute onions and garlic

Add remaining ingredients and simmer

Didn't last long!!

Red Lentil Thai Chili (kidtestedfirefighterapproved.com)
Thai Chili Peanut Sauce (kidtestedfirefighterapproved.com)

Kale Avocado Salad

February 6, 2012 by aprilcmast

This is a super easy kale salad recipe with tons of flavor! This recipe is from my favorite food movie Planeat. I’ve served this a few times now and everyone loves it! This picture is terrible… just trust me, it’s really good!

Kale Avocado Salad

Kale Avocado Salad

1 head kale, any variety is great shredded – you can use chard or spinach

1 large tomato diced, or red bell pepper – I add both

1 1/2 avocado chopped

2 Tablespoons red onion, green onion, or leek fine diced – I like red onion the best but all three are good!

1 lemon juiced

1 Tablespoons sea salt – I use about 1/2 tsp, if that

pinch of cayenne