Tag Archives: onion

Healthy Spinach Artichoke Dip

by

9

This is my second favorite spinach artichoke dip! (First favorite here!) I’ve made this for a few gatherings and people love it!! My kids love it too, double bonus!! I serve this with fresh veggies on the side. I love using the leftovers in my collard wraps or on sprouted bread for the kids! :-)

Healthy Spinach Artichoke Dip

Healthy Spinach Artichoke Dip

Healthy Spinach Artichoke Dip
Ingredients
  • 2 (14oz) cans artichoke hearts (in water), chopped
  • 16 oz frozen spinach
  • 1 cup raw cashews
  • ~ 1/3 cup water 
  • juice of 1/2 medium-sized lemon (a little under 2 Tbsp)
  • 1 Tbsp nutritional yeast
  • 1 Tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried basil
  • 1/2 tsp sea salt
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper
  • smoked paprika, to top (optional) 
 
Instructions
  1. Add frozen spinach and artichokes to large saucepan over medium heat and cook until thawed, stirring often.
  2. Place cashews in food processor, process until your cashews become a flour then begin to pour in your water until you get a creamy consistency. 
  3. Once your spinach is completely thawed and it’s all good and warm, drain the excess water from your saucepan and add spinach and artichoke to a large bowl.
  4. Add your creamy cashews, lemon juice, nutritional yeast and seasons to the bowl and mix thoroughly. Place in pretty dish, sprinkle with smoked paprika and serve!
  5. You can serve this now or stick it in the oven at 300 for about 10-15 minutes. Both ways are good! 
Cook frozen spinach and chopped artichoke hearts over medium heat until thawed and hot

Cook frozen spinach and chopped artichoke hearts over medium heat until thawed and hot

Process cashews into a flour using your food processor, slowly add water until it reaches a creamy consistency. (This was before I added more water to make it smooth)

Process cashews into a flour using your food processor, slowly add water until it reaches a creamy consistency. (This was before I added more water to make it smooth)

Drain water out of spinach artichoke mixture and place in mixing bowl

Drain water out of spinach artichoke mixture and place in mixing bowl

Add creamy cashew mixture to spinach/artichokes and stir well. Add in lemon juice, nutritional yeast and all the spices and combine well. Serve immediately sprinkled with a little smoked paprika or bake in the oven for 10-15 minutes at 300 degrees

Add creamy cashew mixture to spinach/artichokes and stir well. Add in lemon juice, nutritional yeast and all the spices and combine well. Serve immediately sprinkled with a little smoked paprika or bake in the oven for 10-15 minutes at 300 degrees

Yummy!

Yummy!

Original recipe from iknowsquat.com

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Sweet Potato Hash

by

8

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

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

Saute veggies, add in crumbled tofu

Add in beans (greens would go here)

Add in beans (greens would go here)

Ready for Soyrizo or toppings!

Ready for toppings!

Sweet Potato & Lentil Soup

by

7

We all really enjoyed this soup! Ava took one bite and said “Yummy!”… that rarely happens!! I decided to puree part of the soup with my immersion blender after taking these photos and it turned out even better. Enjoy!

Sweet Potato & Lentil Soup

Sweet Potato & Lentil Soup

Sweet Potato & Lentil Soup

Ingredients:

Water/Broth for sauté 

1 Medium Onion Diced

2 Cloves Garlic, peeled and minced or pressed

1 – 15oz Can Fire-Roasted Crushed Tomatoes

1 Tbsp Minced Fresh Ginger 

1 1/2 tsp Turmeric

1 tsp Cumin

1 tsp Ground Coriander

1/2 tsp Ground Cinnamon

1/8 tsp Cayenne

3 Medium Sweet potatoes, peeled & cut into 3/4″ cubes

8 Cups Veggie Broth -OR- 4 Cups Veggie Broth AND 4 Cups Water

1 1/2 Cup Red Lentils – sort and rinse before using

Salt & Pepper 

Instructions:

1. Water/broth sauté the onion and cook, stirring frequently for 2 minutes or until the onion starts to soften. (OR water sauté)

2. Add in the garlic, ginger and spices (except the salt & pepper), stir well and cook for about 30 seconds. 

3. Stir in the tomatoes and cook for 3 minutes.

4. Add the sweet potatoes, broth/water & lentils. Stir well and bring to a boil over high heat. When the mixture comes to a boil, reduce the heat, cover and simmer for about 20 minutes or until the sweet potatoes and lentils are soft. Taste, season with salt & pepper and serve. 

Chop all of your ingredients

Chop all of your ingredients

Spices

Spices

Saute onions for a few minutes then add ginger, garlic and spices. Stir well and cook for about 30 more seconds

Saute onions for a few minutes then add ginger, garlic and spices. Stir well and cook for about 30 more seconds

Add tomatoes and cook for about 3 more minutes.

Add tomatoes and cook for about 3 more minutes.

Smells so good!!!

Smells so good!!!

Add broth/water, lentils and sweet potatoes. Bring to a boil, reduce to low and cover. Cook for about 20-25 minutes or until potatoes and lentils are soft.

Add broth/water, lentils and sweet potatoes. Bring to a boil, reduce to low and cover. Cook for about 20-25 minutes or until potatoes and lentils are soft.

DSC_0009

Puree part of the soup with your immersion blender!

Puree part of the soup with your immersion blender!

Ava loved it!

Ava loved it!

Sweet Potato & Lentil Soup

Sweet Potato & Lentil Soup

Spices

Spices

Saute onions for a few minutes then add ginger, garlic and spices. Stir well and cook for about 30 more seconds

Saute onions for a few minutes then add ginger, garlic and spices. Stir well and cook for about 30 more seconds

Add tomatoes and cook for about 3 more minutes.

Add tomatoes and cook for about 3 more minutes.

Smells so good!!!

Smells so good!!!

Add broth/water, lentils and sweet potatoes. Bring to a boil, reduce to low and cover. Cook for about 20-25 minutes or until potatoes and lentils are soft.

Add broth/water, lentils and sweet potatoes. Bring to a boil, reduce to low and cover. Cook for about 20-25 minutes or until potatoes and lentils are soft.

Serve as is or puree part of it with your immersion blender.

Serve as is or puree part of it with your immersion blender.

DSC_0024

Ava loved it!

Ava loved it!

Adapted from a recipe in “The Kind Life“

 

The Best Lentil Chili Ever (Slow Cooker)

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20

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

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.

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.

Done!

5-6 hours later… Done!

It's so easy and SO GOOD!

It’s so easy and SO GOOD!

Cash likes it!

Cash likes it!

Ava likes it too! SOLD!!

Ava likes it too! SOLD!!

Curried Quinoa and Adzuki Bean Burger Wraps

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5

You’re probably saying adzuki what? That’s what I said when I first heard about these little red beans. Burgers are a staple in our house lately (easy finger food for our 1-year old) and I’m always up for a new bean so I added some to my last Nuts.com order. To be honest, these burgers came out a little bland so I decided to spruce them up a bit with a few toppings and WALAH… YUMMY GOODNESS!!! Okay… enough with the caps lock, you get the picture ;-)

Curried Quinoa & Adzuki Bean Burger Wraps

Both of our kids love these burgers smeared with a little hummus and topped with chopped avocado. I prefer the wrap thing myself. My best friend came over for dinner with her nephew a few nights ago when I served these burgers… he wasn’t a fan but our son was happy to eat his share!

First bite… not sure yet (Friend is NOT amused with these burgers!)

He likes them!! YES!!!! (Friend still not amused)

“Hey if you don’t want your burger, I’ll eat it…”

“No really… TAKE IT!”

Yummy! (Friend still not amused)

LOL!!! Had to share those pics, they’re too funny! Okay… onto the burger recipe.

NOTE: Once you make the burgers, here are the ingredients I used to make the wraps:

* Collard Greens – pick larger ones for wraps

* Mango Chutney (from Trader Joe’s)

* Plain Hummus (I make my oil-free hummus or use Trader Joe’s Mediterranean Hummus in a pinch)

* Lentil Sprouts (See my sprouting post)

* Avocado

Original burger recipe from Choosing Raw… great site!!!

Curried Quinoa and Adzuki Bean Patties (vegan, gluten free, soy free)

Makes 6-8 Burgers

1/2 cup quinoa, dry
1 3/4 cup cooked adzuki beans (I buy mine from Nuts.com - $3.99/lb for organic)
3/4 cup chopped onion
1/4-1/2 cup chickpea flour
2 tsp curry powder
1 tsp cumin
3/4 tsp sea salt (or to taste)
Black pepper to taste
Cooking spray (I use the spectrum brand) or a scant amount of coconut oil for sauteeing and grilling

1. Bring 1 cup water to boil and add the quinoa. Lower heat to a simmer, cover and cook for 15 minutes WITHOUT OPENING THE LID! Remove from heat and let sit, fluff with a fork.

2. Sautee the onion till golden and tender.

3. When quinoa is done, add quinoa, onion, chickpea flour, and adzuki beans to a food processor. Pulse quickly until the mixture is forming a dough that is uniform and sticks together, but still has some texture. Add spices and pulse a few more times to incorporate. If at any point you feel as though you’re overprocessing, you can transfer the bean and quinoa mixture to a bowl and mix with your hands!

4. Shape mixture into six patties and spray a skillet or pan with coconut oil. Cook for five minutes over medium heat, flip, and continue to cook for another five minutes or so.

Add cooked quinoa, onion, chickpea flour, and aduki beans to a food processor. Pulse quickly until the mixture is forming a dough that is uniform and sticks together, but still has some texture. Add spices and pulse a few more times to incorporate.

Spoon mixture into hot pan and smash a bit to resemble burgers

When burgers are done, let cool a bit then assemble your wrap. I did this order: collard green. hummus, burgers, mango chutney, avocado then lentil sprouts. Ready to wrap!

Pretty little wrap!

Time to eat!

Quick Black Bean & Sweet Potato Chili

by

4

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!

Tomato & Red Lentil Soup

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2

You know how much we love soup and lentils! Here’s an easy lentil soup using the unique spice sumac.

What in the heck is sumac? I found this description on WorldSpice.com (where I buy all my spices… YUM!) “The deep red sumac berry is ground and dried to impart a tart, lemony flavor with a refreshing complexity. Sumac’s traditional usage in middle eastern cuisine sees it added to rice or kebabs and sprinkled as a condiment atop bowls of hummus.”

Ah ha… that’s what that red powder is on top of the hummus served at Mediterranean restaurants!

I serve this soup with a scoop of grain (quinoa this time) and a hefty portion of greens (kale, of course)… Like my RD says – make sure to add a grain and a green at every meal! Oh and sometimes I add a scoop of plain soy yogurt on top too.

Our toddler loved the soup... our 7 month old isn't quite ready for that yet so he's enjoying his spoon for now :-)

Tomato & Red Lentil Soup

 

INGREDIENTS

* 1 medium onion , chopped

* 1 stalk celery , chopped

* 1 medium carrot , chopped

* 2 garlic cloves , minced

* 1 (28 ounce) can chopped tomatoes (I use a box of Pomi chopped tomatoes and a can of tomato sauce in a pinch too)

* 4 cups vegetable stock or water

* 1 cup red lentil

* 2 tablespoons dried parsley (or one bunch fresh, chopped – I like to use fresh)

* Salt and pepper, to taste

* 1 to 2 teaspoon sumac (I use 2)

* 1 small lemon, juice of (optional but good)

INSTRUCTIONS

1. Saute (using broth, water or bean cooking liquid) the onion, celery, and carrot, and cook until softened (a few minutes). Add the garlic, then, in a minute add the tomatoes and stock or water.

2. Simmer for about 20 minutes, season, and let it cool.

3. Puree the soup – I use my immersion blender for this. You can puree the soup after it’s done too if you’re like me and you always forget at this point! ;-)

4. Add the lentils and return to a low simmer. Taste a lentil in about 15 minutes to see if it’s tender. If not, continue cooking, but don’t let them get mushy. 

5. Add the sumac and parsley. Taste for seasoning and add lemon juice if you like.

Saute the onion, celery and carrot. Add garlic.

Add tomatoes and stock/water

Simmer for a bit then add lentils

Puree soup when done

Add parsley, sumac and lemon juice

Sumac

Serve with steamed greens, grain scoop of your choice and a little dollop of soy yogurt, if you wish

 

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Red Lentil Curry

by

4

I love anything with curry and lentils! This is quick and easy to make and it makes the house smell awesome! Our toddler enjoyed this; I added a little plain soy yogurt to hers before I tasted it, thinking it would be spicy but it wasn’t.

Red Lentil Curry

Toddler approved! She insists on wearing a bib now like her little brother ;-)

This recipe comes from Vegetarian Hostess.

Ingredients

1 cup red lentils
1 large yellow onion, diced
1 tablespoon vegetable oil – I omitted this and sauteed with leftover bean cooking liquid (my usual)
1 teaspoon mustard seed – I used black mustard seeds
1 teaspoons cinnamon
1 teaspoon fennel – I used ground fennel
1 tablespoon curry powder - I used Organic Tandoori Masala from Whole Foods
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon salt – I added less than 1/2 tsp, this seemed like too much
1 tablespoon brown sugar – I used a tiny scoop of Kal Brand Stevia instead
1 teaspoon garlic, minced
1 teaspoon ginger root, minced
2 large red tomatoes, chopped
¼ cup tomato puree – I used tomato sauce, all I had
¼ cup shredded coconut – optional but really good!!!
1   Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get “scummy”), put the lentils in a medium sized pot with water to cover and simmer until lentils tender. This should take 10-15 minutes.
2   While the lentils are cooking: In a large skillet, heat oil over medium high heat. Add the onions  and coat with oil, stirring occasionally for 10 minutes or until onions are browned somewhat.
3   While the onions are cooking, combine the mustard seed, cinnamon, fennel, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
4   Stir in the tomatoes and tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready. When the lentils are tender drain them briefly (they should have absorbed most of the water but you don’t want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately garnished with coconut.

Cook lentils, saute onions

Mix garlic, ginger and seasonings together

I used Organic Tandoori Masala from Whole Foods

Add spice mixture to onions

Add lentils, tomatoes and tomato sauce/puree

Top with unsweetened coconut and serve over brown rice

 

 

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Really Good Chili

by

10

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

  1. 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.
  2. 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!!

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Quick & Easy Collards

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0

I use my pressure cooker a few times a week to make beans – I like to keep them on hand at all times for salads, soups and random recipes (plus our toddler likes to snack on them). This is one of my favorite veggie recipes for the pressure cooker, it’s so easy and fast! Plus it’s really good… I add this mixture to other recipes when I need extra veggies.

Our toddler likes this without the red peppers – I take some out for her before I add the hotness!

Quick & Easy Collards

This recipe is from Fat Free Vegan Kitchen… one of our favorites!!

Quick and Easy Collards

Ingredients

  • 1-2 bunches collard greens (as much as your pressure cooker will hold – I used 2 bunches)
  • 1 large onion, peeled and cut into thin rings
  • 2 tablespoons water
  • 2-3 cloves garlic, minced
  • generous pinch of red pepper flakes
  • 1 cup water

Instructions

Cut off the stems of the collard greens, removing any part of the central stem that seems tough. Stack 2 or 3 leaves on top of each other, roll them up so that they form a long tube, and cut them into thin strands

Repeat with all the collards.

Spray the bottom of the pressure cooker lightly with olive oil and heat. Add the onions and 2 tablespoons water and cook, stirring, until the water evaporates. Keep cooking and stirring until the onions start to brown. Add the garlic and red pepper flakes, and cook for 1 more minute.

Stir in the collard greens, add the 1 cup of water, and seal the cooker. Bring to high pressure and then reduce heat to keep the cooker at high pressure for 3 minutes. (If you are using small, baby collards, cook at high pressure for only 1 minute.) Remove from heat and use a quick-release method to reduce the pressure. Check the collards for tenderness; if they’re still tough, put them back on the heat, but don’t seal the cooker. Cook until tender. Salt, if desired, and serve (using a slotted spoon) with additional red pepper flakes.

Preparation time: 15 minute(s) | Cooking time: 10 minute(s)

Cut collards into long strands

Cook onions and garlic in pressure cooker on "Saute" feature (if you have an electric cooker)

Add collards, cover and cook.

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Taco Soup with Quinoa

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0

I was craving taco soup when I found this recipe with quinoa added… score! Why didn’t I think of that?!? Leave it to Nava Atlas to think of something like that, she has awesome recipes! This recipe is from her site VegKitchen.com. My toddler ate two bowls of this!

Taco Soup with Quinoa

TODDLER APPROVED!!

I omitted the oil and I used no-salt added, tetra-packed tomatoes since we are working towards lowering our salt tolerance and eliminating our added oil consumption.

Taco Soup

  • 1/2 cup raw bulgur or quinoa (I doubled this)
  • 1 large onion, chopped
  • 2 to 3 cloves garlic, minced
  • 1 medium green bell pepper, finely diced
  • 4 cups cooked or canned pinto beans (from 1 1/2 cups raw beans or two 16-ounce cans, drained and rinsed) – I USED CANNED BEANS, TRYING TO USE THEM UP! 
  • One 28-ounce can salt-free crushed tomatoes
  • 1/4 cup chopped mild green chilies, fresh or canned, optional
  • 1/4 cup chopped fresh cilantro, optional
  • 1 to 2 teaspoons chili powder, or to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano

Garnishes:

  • 1 to 1 1/2 cups grated cheddar-style nondairy cheese (I like Follow Your Heart Nacho)
  • Thinly shredded romaine or green leaf lettuce (I used cilantro)
  • Finely diced firm, ripe tomatoes (about 1 cup)
  • Large triangular stone-ground tortilla chips

Bring 1 cup of  water to a boil in a small saucepan. Add the grain and simmer, covered, for 15 minutes, or until the water is absorbed.

Saute the onion in a little bit of water over medium heat until translucent. Add the garlic and bell pepper and continue to sauté, stirring frequently, until all are golden. Add more water if the mixture is sticking. 

Add the remaining ingredients, except the garnishes, plus the cooked grain and 3 cups water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 to 15 minutes, then remove from the heat.

Top with some grated cheese (I used Follow Your Heart Nacho), shredded lettuce (I used cilantro), and diced tomatoes. Serve with tortilla chips. 

I like Pomi brand tomatoes

Saute onions, green peppers and garlic

Make your quinoa

Add all ingredients together (except for toppings)

Bring to strong simmer, cover and cook for 10-15 minutes. (P.S. I LOVE my new dutch oven!!!

Serve with chips, vegan cheeze and cilantro!

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Dairy-Free Ranch Dressing

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I’ve been making this for years, tastes just like the real thing! This makes an excellent dip for veggies, salad dressing and anything else you top with ranch! My hubby likes it on his pizza. I recently served this with No-Buffalo Nuggets… Delish!!

No-Buffalo Nuggets with Vegan Ranch Dressing

INGREDIENTS

* 1 cup vegan mayonnaise

* 1/2 teaspoon garlic powder

* 1/2 teaspoon onion powder

* 1/4 teaspoon black pepper

* 2 teaspoons parsley, chopped – I usually used dried parsley, turns out great!

* 1/2 cup unsweetened soymilk (I star with 1/4 cup and add to make it thinner, depends on what I’m using it for – dip vs. dressing)

INSTRUCTIONS

1. Whisk all ingredients together (or just put all ingredients into a container and shake until mixed) and chill before serving. Add a little more soy milk if you need to thin dressing.

Put all ingredients into a container, close and shake!

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Healthy Breakfast Tacos

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The original recipe is featured in the film The Engine 2 Kitchen Rescue with Rip Esselstyn . I added extra veggies to ours, it turned out great! We’ve been trying to cut down (and eventually cut out) all added oils in our diet, this recipe was perfect! My toddler also loved this!

Healthy Breakfast Tacos

We really enjoyed this movie! (You can buy it here) My hubby requested I make these breakfast tacos, he loves anything with hash brown potatoes!

Ingredients:

1 large onion, diced

2-4 cloves garlic, minced

1 can fat-free refried beans

1 12oz package organic tofu, drained and pressed

1 package sliced mushrooms (I used baby portobellos)

2 bunches of spinach

1 16oz package frozen hash brown potatoes (fat-free, no salt added) – I used Cascadia Farms Organic Potatoes

1 tsp turmeric

1/2 tsp cumin

1 1/2 Tbsp nutritional yeast

Black pepper, to taste

Salsa, to top

Avocado, to top tacos

Tortillas of your choice (I used Ezekiel Sprouted Tortillas)

Sliced limes, to top

Directions:

1. Drain, press, and mash tofu. Saute the onion and garlic in a skillet on medium heat until translucent.

2. Add tofu, turmeric, cumin, and nutritional yeast. Mix together and cook for 4-5 minutes. Add mushrooms and saute until soft.

3. Add spinach, cover pan with lid so spinach can wilt. Once wilted and bright green, add black pepper to taste.

3. Heat potatoes in a separate skillet, on medium heat. Stir continuously to prevent potatoes from sticking to pan. Add a bit of water to help.

4. Heat refried beans in another pan.

5. Warm tortillas and assemble tacos.

6. Garnish with salsa, avocado and lime wedges.

Saute onion and garlic

Add crumbled tofu and spices

Add mushrooms and saute

Add spinach and cover until wilted and bright green

Season with black pepper

Cook hash browns in a separate pan

Assemble tacos and enjoy!

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Beer-Simmered Seitan Carnitas

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When I served this for dinner a few nights ago, my husband immediately said “this is a keeper!” after his first bite and my daughter ate her portion without throwing it. Success!!

Beer-Simmered Seitan Carnitas on a wheat tortilla with spinach, grape tomatoes, Follow Your Heart Nacho Cheese (shredded) homemade guacamole and Habanero Sauce on top!

This is a Happy Herbivore recipe, she has easy, great tasting recipes for everyone!

INGREDIENTS:

* 3/4 cup vital wheat gluten

* 1/4 cup chickpea flour

* 3 tbsp nutritional yeast

* 2 tsp onion powder

* 1 tsp garlic powder

* 3/4 cup water

* 1 tbsp low sodium soy sauce

* 1 tbsp nutritional yeast

* 1/2 tsp vegemite

* 1/4 tsp garlic powder

* 1/4 tsp onion powder

* 12 ounces beer – I used Newcastle Ale

* 1/2 tsp vegemite

INSTRUCTIONS

1. Whisk vital wheat gluten, chickpea flour, 3 tbsp nutritional yeast, 2 tsp onion powder and 1 tsp garlic powder together in a bowl and set aside. Combine warm water (hot from the tap) with soy sauce, 1 tbsp nutritional yeast, 1/2 tsp vegemite (or marmite or vegan Worcestershire sauce), 1/4 tsp garlic powder and 1/4 tsp onion powder together. Pour liquid into flour mixture and stir to form a dough. If it’s too dry, add another tbsp or two of warm water but becareful not to make it too wet or soggy. You want it to be firm, but pliable and moist. Knead 5-10 times then place into a large pot.

2. Pour beer over top (mine was room temp), cover and bring to a boil. Once boiling, add 1/2 tsp more vegemite, reduce to low and simmer until most of the liquid has absorbed, about 45 minutes to 1 hour. About 1/4 cup cooking liquid should line the bottom of the pot .

3. Use a butter knife (not a sharp knife) to shred thin slices off of the seitan. If the seitan is too wet or juicy for you, place slices on a cookie sheet and bake at 350F for 8-10 minutes on each side. Ne careful not to over bake the seitan — you want it slightly firmer but not dried out and hard.

4. For “carnitas” slap seitan into whole wheat tortillas with lettuce and tomatoes, and spoon residual cooking liquid over the filling.

Whisk vital wheat gluten, chickpea flour, 3 tbsp nutritional yeast, 2 tsp onion powder and 1 tsp garlic powder together in a bowl and set aside

Combine warm water (hot from the tap) with soy sauce, 1 tbsp nutritional yeast, 1/2 tsp vegemite (or marmite or vegan Worcestershire sauce), 1/4 tsp garlic powder and 1/4 tsp onion powder together

Pour liquid into flour mixture and stir to form a dough

Knead dough 5-10 times

Place in pan, pour beer over it, bring to boil, add 1/2 tsp more vegemite, boil 45 or until done

Done

Slice with butter knife

Ready to assemble carnitas!

Spinach, grape tomatoes, Follow Your Heart Vegan Nacho Cheese (shredded), homemade guacamole and Habanero Sauce on top!

YUMMY!!!

In case you don't know what Vegemite looks like...

Eggless Matzo Brei

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This recipe is just in time for Hanukkah! This eggless version of traditional matzo brei is really good! The mushrooms and spinach are excellent additions!

Mazel Tov!

I found this recipe from Chef Chloe’s website – I reduced the salt and changed a few more things. 

  • Vegan Matzo Brei
    • 5 sheets of Matzo – I use whole wheat
    • 7 ounces silken tofu
    • 2 tablespoons vegan margarine – Earth Balance
    • 1/2 cup soy, almond, or rice milk – I use almond
    • 1/2 teaspoon sea salt
    • 1 teaspoon ground black pepper
    • 1 teaspoon turmeric
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon garlic powder
    • 1-2 tablespoons olive oil
    • 1 onion, chopped
    • 2-3 cloves garlic, chopped
    • 8 ounces crimini mushrooms, sliced – I use baby portobellos
    • 5 ounces baby spinach – I use 3-4 large handfuls

INSTRUCTIONS

1. Place the Mazto in a large bowl and roughly break the sheets into halves or quarters using your hands. Fill the bowl with water and let soak for 5-10 minutes, or until Matzo is soggy.

2. Meanwhile, combine tofu, vegan margarine, non-dairy milk, salt, pepper, turmeric, onion powder, and garlic powder in a blender. Process until smooth.

3. In a large non-stick skillet, heat olive oil over medium-high heat and sauté onions, garlic and mushrooms until soft and slightly browned. Add spinach and let cook until wilted.

4. Drain the matzo and add it to the skillet. Add the tofu mixture to the skillet too. Turn the contents of the skillet with a spatula until the matzo is coated with the tofu mixture. Let cook until lightly browned and crispy on edges.

  • Whole wheat matzos

    Soak matzos in water for 5-10 minutes or until soggy

    Combine "egg" ingredients in food processor

    Process until smooth

    Saute onions, garlic and mushrooms

    Add spinach and cook until wilted

    Add drained matzo and "egg" mixture to skillet, coat evenly

    Cook until lightly browned and crispy

    Mazel Tov!