Category Archives: Makes Great Leftovers

Lentil Quinoa Stew with Red Chard

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This is one of our new favorites FOR SURE! My hubby loved it and so did our toddler, she ate two bowls! I reduced the amount of spice for her and I have to admit, I was a little surprised she ate so much because it still had quite a kick!

The original recipe is from Melody from Melomeals – I made a few changes to make it a wee bit healthier.

This recipe calls for her Goaty Cashew Cheeze and Easy Garlic-Roasted Marinara Sauce (Oil-Free) so if you just made the sauce from my post yesterday… save some for this! The Goaty Cashew Cheeze is excellent to have on hand so whip up a batch of that tonight so it will be ready to use!

I’ve learned a ton from Melody’s website! She uses a few base recipes to make a bunch of different dishes, all delicious!

This stew is nice and thick, perfect for turning into burgers!! I mixed 1 cup of the leftover soup with 3/4 cup rolled oats and 1 Tbsp flax meal. It’s sitting in my fridge tonight and will make perfect burgers tomorrow! I think I’ll wrap them in collard greens, that sounds delish! Here’s the “How to Make Burgers Out Of Leftover Soup” recipe if you need a reference.

Lentil Quinoa Stew with Red Chard

  • Water or broth for sautéing
  • 1 tsp good quality Italian Seasoning
  • 1/4 – 1/2 t crushed red pepper flakes (omit if you don’t like hot – I only used a few dashes and it was a little spicy but good)
  • 1 large onion, diced
  • 4 cloves garlic
  • 3 c cooked lentils – I used 2 cans of Lower Sodium Organic Black Lentils, rinsed well (Sprouts sells them)
  • 3 cup water or broth – I used water
  • 2 cup Easy Garlic-Roasted Marinara Sauce (A MUST!)
  • 3 Cup greens of choice, chopped – I used a whole bunch of red chard, stems included
  • 1 cup sliced mushrooms – I used one whole package of sliced mushrooms
  • 1/2 cup quinoa, rinsed
  • 2 Tbsp balsamic vinegar
  • 2 – 4 Tbsp Goaty Cashew Cheeze (I used 4Tbsp)
  • 1/4 tsp freshly grated nutmeg
  • 1/2 – 1 tsp t lemon zest (I zest all citrus before using and freeze it!)
  • Pepper to taste
Method:
  1. Saute dried spices, onions, chopped chard stems and garlic for 3 minutes
  2. Add the rest of the ingredients EXCEPT the chard leaves, balsamic vinegar, Goaty Cashew Cheeze, nutmeg, lemon zest and pepper – cover and bring to a boil for 15 minutes
  3. Remove lid, add chopped chard leaves and cover, cook for a few minutes or until chard wilts
  4. Take off heat, stir in vinegar, goat cheese, nutmeg, zest and add pepper to taste

Saute onions, garlic and chard stems with red pepper flakes and italian seasoning

Add selected ingredients (I messed up and added the Cheeze early but it was still good!)

Add chard leaves

Add balsamic, Goaty Cheeze, fresh nutmeg, lemon zest and pepper

Enjoy!!!

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Easy Roasted Garlic Marinara (Oil-Free)

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I’ve tried a lot of marinara recipes but this one is my absolute favorite! That’s it, I’m never making another one again! This is really easy to make and the roasted garlic is a nice touch! Plus it freezes nicely. My toddler loved this too!

In an effort to reduce my pasta intake, I mixed the sauce with beans and pasta and served it over spinach (I got the idea from Melomeals!). It was delish!!!

Roasted Garlic Marinara with beans and pasta over spinach

Original recipe is from Melomeals… I changed it a bit to make it oil-free and a bit lower sodium.

Roasted Garlic Marinara

  • 2 Tbsp balsamic vinegar (for roasting the garlic)
  • 10 cloves garlic sliced
  • 1/2 t crushed red pepper flakes (I did less to make it toddler friendly)
    • 1 t marjoram
    • 1 t rosemary
    • 2 t dried basil
    • 2 T balsamic vinegar (for deglazing)
    • 28 oz can crushed tomatoes (I used no-salt added canned tomatoes)
    • 28 oz can diced tomatoes with their liquid (I used tetra packed tomatoes)
    • Salt/Pepper to taste
    • 1 c fresh basil or parsley
    • 1 carrot, shredded (add to cut acidity instead of sugar)

    Method:

    1. In a cold pan place the balsamic vinegar and garlic in the pan. Turn heat to low and slowly caramelize the garlic This took me about 25-30 minutes.
    2. When garlic is golden and fragrant, turn heat up to medium and add the spices.
    3. Cook spices for 1 minutes, then deglaze with balsamic vinegar
    4. Add tomatoes, bring to a simmer, cover for 20 minutes
    5. Taste and adjust seasonings, stir in fresh herbs
    6. If the sauce is too acidic, add 1 shredded carrot or 2 t sugar (I added a shredded carrot)

    Roast garlic

    Add spices then tomatoes, simmer

    Add fresh basil

    Add carrot to cut acidity

    Yum!

     

Balsamic-Glazed Chickpeas & Mustard Greens

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I really like mustard greens, if you’ve never tried them this is a great starting point! This can be served as a side dish or a warm dinner salad. I like mine over quinoa for dinner! My toddler enjoyed this, she likes chasing the chickpeas around her plate. 🙂

Balsamic-Glazed Chickpeas & Mustard Greens

This recipe is from one of my favorite plant-based food blogs, Fat Free Vegan. She has such delicious recipes and lots of them! I changed the original recipe in an effort to reduce my sodium intake. 🙂

Ingredients

  • 10 ounces mustard greens – (I used one whole bunch)
  • 1/2 large red onion, thinly sliced
  • 4-6 tablespoons vegetable broth, divided – (I used water to saute to reduce sodium)
  • 4 cloves garlic, chopped
  • 1 pinch red pepper flakes
  • 1/2 teaspoon salt (optional)
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon soy sauce – (I used light soy sauce)
  • 1/4 teaspoon agave nectar or sugar – (I used agave)
  • 1 cup cooked chickpeas, rinsed and drained – (I used cooked beans but you can used one can too)

Instructions

  1. Remove any large stems from the greens and discard. Tear the leaves into bite-sized pieces.
  2. In a deep pot or wok, sauté the onion in a tablespoon or two of vegetable broth (or water saute) until mostly faded to pink, about 4 minutes. Add the chopped garlic and red pepper and another tablespoon of broth and cook, stirring, for another minute. Add the mustard greens, 2 tablespoons of broth, and cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Stir in the salt, if using. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan.
  3. Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in the pan (if there is no liquid, add 2 tablespoons of broth). Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half. Spoon the chickpeas over the greens and drizzle the sauce over all.
  4. Serve warm, with additional balsamic vinegar at the table.
  5. YUMMY!!

Saute onions, add garlic and red pepper

Add greens, cook until wilted but still bright green. Remove from pan and place in serving dish.

Glaze the chickpeas and top

Delish!

Oil-Free Raspberry Vinaigrette

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This is a great oil-free dressing with lots of lemon zing to it!

Salad with No-Oil Raspberry Vinaigrette

Ingredients:

* 1/2 cup fresh lemon juice

* 1 Tbsp parsley

* 1 tsp fresh basil, finely chopped

* 1 Tbsp shallot, finely chopped

* 1/2 cup raspberry vinegar

* 2 tsp Dijon mustard, grainy style (I like the Trader Joe’s brand one)

* I add a teeny bit of Stevia to sweeten it up a bit

Directions:

* Blend all ingredients together until smooth, season to taste. I used my Magic Bullet to make this, so easy!

Makes about 1 cup

Blend all ingredients

Yum!

Oil-Free Roasted Red Pepper Hummus (AND Plant-Based RD info for you!)

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Ever since we watched the movie Planeat, I’ve been on a quest for a good oil-free hummus! I’ve been making these Kale Sandwiches from that movie about every other day, they’re so good! (Terrible picture, sorry! I was too busy eating the hummus to take a good pic!)

Kale Sandwich with Oil-Free Hummus

If you haven’t already read, we are trying to eliminate all added oils from our diet in an effort to “kick it up a notch” in the health department. I’ve been working with a fabulous plant-based registered dietician, her name is Elisa Rodriguez, RD, LDN and she’s available for online consultations through her website EatUrVeggies.com. So if you’re looking to get your health on track I HIGHLY recommend her!

I used up about 6 cups of chickpeas trying to create a tasty oil-free hummus recipe, this one was a hit!

Oil-Free Roasted Red Pepper Hummus

* 2 cups dried chickpeas, soaked overnight and cooked in pressure cooker (You could use about 3 cans chickpeas, drained and rinsed)

* Juice of 3 lemons, zest of 1 (Hey, I like lemon!)

* 2 roasted red peppers – I used roasted red peppers from a jar (COSTCO) and they were HUGE so maybe use a few more if they are small

* 2 pinches of sumac – great touch but if you don’t have any don’t worry

* 1/2 – 1 tsp salt, to taste

* 1/3-1/2 cup bean cooking liquid (Save from pressure cooking beans) OR use canned bean liquid OR water

* Handful of parsley, to taste

Blend in food processor until smooth and enjoy on sandwiches, pita chips, veggies and whatever else you like!

Yummy!

Taco Soup with Quinoa

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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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