Category Archives: Makes Great Leftovers

Napa Cabbage Tacos

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I ordered a napa cabbage from my CSA and when it arrived yesterday I was blown away at how big it was!

I took the leftover TVP “meat” mixture and all of my toppings (including the Southwestern Chipotle Dressing/Sauce)and used the napa cabbage to make Napa Cabbage Tacos! Napa Cabbage isn’t as thick as regular cabbage, it’s very refreshing and has a nice crunch to it.

These turned out really good! Yay for leftovers!

Southwestern Chipotle Sauce

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This dressing/sauce goes on almost anything! My husband loves it, he’s been putting it on almost all of his meals and requested that I keep it in the fridge at all times. I’m going to order a sauce squeeze bottle to keep it ready to use at a moments notice. We love this on tacos or nachos with TVP “Meat” with Hidden Greens!

This recipe is from Melomeals: Vegan For $3.33 A Day – one of my favorites and most used food blogs lately.

Tacos with Southwestern Chipotle Sauce

Chipotle Dressing
1 c vegan mayo (Vegenaise – I like the original flavor)
4 cloves garlic
2/3  c pickled jalapeno juice
4 scallions
¼ t cumin
1-2 chipotle peppers in adobo

Blend well

* I made this in my VitaMix blender, took me about 10 minutes total.

I used this dressing on my Taco Salad and Taco Wraps and it was delicious on both!!

Chipotle Broccoli Quinoa Soup

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This tastes like regular broccoli cheese soup with a kick of chipotle but it’s really healthy, easy to make and dairy-free! The creamy hummus and the nutritional yeast give it a cheezy taste and texture. It only takes about 30 minutes to make. My husband LOVES this soup and scarfed down two bowls for dinner tonight.

I used a batch of Chipotle Hummus to flavor this soup per the recipe from Melomeals: Vegan For $3.33 A Day.

Here’s her recipe for the soup:

* 1 T olive oil
* 1 onion, diced
* 1/2 red pepper, chopped finely
* 6 cloves garlic, minced
* 1 t dried basil
* Several grates fresh nutmeg
* 1/2 t chipotle powder
* 16 oz frozen broccoli florets (or 1 pound fresh)
* 2 cups of  chipotle hummus
* 4 c water/stock
* Bouillon cube if using water
* 1/2 cup quinoa
* 1/4 cup nutritional yeast
* Salt/pepper to taste
* 1 T umeboshi vinegar (optional, but VERY good)


Method:
– Sauté the onion, pepper, garlic, basil, nutmeg and chipotle powder until the onion is soft.

– Add the broccoli, hummus and stock. Bring to a boil for several minutes.

– Turn heat down to low and add the quinoa. Cover and simmer for 15 minutes.

– Turn off heat and stir in the nutritional yeast and umeboshi vinegar then season with salt and lots of freshly ground black pepper.

Chipotle Hummus

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I love chipotle chili powder! I like to sprinkle it on my popcorn with wheat germ and a little salt. Anytime I see a recipe with chipotle in it I have to try it. This Chipotle Hummus is from one of my favorite vegan food blogs Melomeals: Vegan For $3.33 A Day. She has really delicious recipes and she teaches you how to eat healthy for really cheap by making a few base sauces and using them for other recipes. I pressure cooked a pound of chickpeas (cost me about $1.50) and I used half of them to make this delicious hummus.

My husband loves this hummus! He puts it on sandwiches, tacos and eats it with chips or crackers. I like it with jicama and lime juice or pita chips.

I used a batch of this hummus to make Cheezy Chipotle Broccoli Quinoa Soup (also from Melomeals) which turned out to be an absolutely delicious soup! Tastes like a cheesy broccoli soup with a little chipotle kick! My husband had two bowls and asked if I would save the leftovers for him!

Chipotle Hummus

  • 2 large cloves garlic
  • 1 t Tony’s creole seasoning
  • ¼ t cumin
  • ¼ t coriander
  • 2 c HOT chickpeas (reserve ½ c cooking liquid)
  • 1-2 canned chipotle peppers in adobo sauce
  • 4 T tahini or peanut butter (I used tahini)
  • 2-4 T chickpea cooking liquid as needed or Olive Oil if you aren’t watching  your calories
  • Juice of 2 limes ( around 3 T )
  • ¼ c chopped cilantro (optional)
  • Salt/pepper to taste

Method:

* I blended all the ingredients at once in my VitaMix blender and it turned out great!

* If you don’t have a VitaMix, here’s her food processor instructions:

  1. Pulse garlic and tony’s in food processor until garlic paste is formed
  2. Add the rest of the ingredients and puree until totally smooth
  3. Taste and adjust seasoning. Add more lime juice if needed.

Coconut Red Lentils With Spinach, Cashews & Lime

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This is really good served over brown or jasmine rice. If you don’t like rice, try serving it with chapti or naan bread (Costco sells both!)

This recipe is from ExtraVeganZa cookbook (Buy Here).

Ingredients:

  • 1 onion, diced
  • 2 tablespoons olive oil
  • 2 teaspoons curry powder – I use my usual, Kashmiri favorite but you can use whatever you have
  • 1/2 teaspoon black mustard seeds
  • 1/2 teaspoon turmeric
  • 1 cup red lentils, rinsed and sorted
  • 1/2 teaspoon sea salt (to taste)
  • 1 (14 ounce) can light coconut milk
  • 1 lime, juice of
  • 1 3/4 cups water
  • 1/3 cup whole cashews
  • 1 cup fresh spinach, roughly chopped – I used 2 bundles of organic spinach since it wilts down so much and we love spinach!
  • 1/4 cup fresh cilantro, finely chopped (optional)

Directions:

  1. In a large pot saute the onion in the olive oil over medium heat for about 5 minutes. While the onion cooks get the rest of the ingredients ready to go.
  2. Add in the curry powder, mustard seeds, turmeric and red lentils – cook for another 5 minutes. Watch the lentils don’t stick by stirring frequently and/or adding more oil if necessary.
  3. Mix in the coconut milk, salt, lime juice and water. Bring to a boil then reduce heat to medium low, cover the pot and let simmer for about 20-25 minutes. Stir occasionally to prevent sticking. Unlikely, but if you find the lentils have absorbed all of the liquid and are still not cooked, add a bit more water.
  4. Once the lentils are cooked they will break down quite a bit and you’ll have a reasonably thick dahl like consistency. Stir in the cashews and spinach, along with cilantro if using. Give those ingredients about 3 or 4 minutes to warm through and then you’re ready to serve. Garnish with additional cilantro, lime wedges and/or cashews. I added a bit of shredded coconut to the top of ours and it was good!

Quick Pasta Alfredo with Broccoli

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This is a quick, easy recipe with tons of flavor and versatility. It takes me about 15 minutes to make this meal which makes it an easy go-to recipe on busy nights. Not to mention this alfredo sauce is MUCH better for you than the regular kind!

As you can see, my toddler LOVES this…

Toddler Approved!

Ingredients:

  • 1 bag/box of whole grain pasta – or whatever pasta you like best
  • 1 cup soymilk (or you can use almond milk)
  • 1/3 cup raw unsalted cashews (make sure they are RAW)
  • 1/4 cup nutritional yeast
  • 3 tablespoons tamari or 3 tablespoons soy sauce
  • 1-2 tablespoon tahini
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • 1 tsp arrowroot powder
  • 1/2 teaspoon paprika (I like to use smoked paprika)
  • 1 pinch nutmeg
  • 1 pinch salt
  • pepper, to taste
  • 2 -4 garlic cloves (optional – I like to add about 3 or 4)
 Directions:
  • Boil the pasta until tender but not mushy.
  • Combine everything else in the blender and blend until smooth – I use my VitaMix blender
  • Drain the noodles, return to the pot and pour the sauce over until well heated.
  • Add cooked broccoli or whatever veggies you wish.
  • Serve hot.