Tag Archives: Fruit and Vegetable

Cheezy Rice/Quinoa & Lentil Bake

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I’ve made this a few times and the kids always love it. There are so many different variations of this dish so get creative! You can make this with or without the spinach and tomato addition. A few people said they used the leftovers as dip! I used it (in my next post) for Leftovers Lasagna! Enjoy!

Cheezy Rice & Lentil Bake

Cheezy Rice & Lentil Bake

Cheezy Rice & Lentil Bake (with Spinach/Tomato/Quinoa option!)

INGREDIENTS

3 cups low sodium veggie broth or water
3/4 cup uncooked lentils – I used green lentils
1/2 cup uncooked brown rice or quinoa
3/4 cup chopped onion
1 Tbsp italian seasoning
1 tsp garlic powder
* 10oz package frozen spinach (optional)
* 1-15oz can diced tomatoes, drained OR 1 box Pomi chopped tomatoes, drained (optional – you could use 1 cup chopped sun dried tomatoes here too!)
** Cheeze recipe below

Possible additions – artichoke hearts (add to the spinach version!), 1 cup chopped sun dried tomatoes, soaked for 30 minutes (instead of Pomi or canned), green chiles, red pepper flakes, use leftovers from Spinach Artichoke Dip instead of the LowFat Nacho Cheese…

INSTRUCTIONS

1. Preheat the oven to 350 degrees.
2. Mix all ingredients except the cheese in a baking dish (I use an 11 x 7 for the original recipe – used a 9 x 13 with the spinach and tomato addition).
3. Cover with foil and bake for 1 hour 10 minutes – (the quinoa/lentil/spinach took about an hour)
4. Make the cheese sauce before the time is up – takes about 5 minutes.
5. Remove the foil, add the cheese (recipe below), stir well and bake for an additional 15 minutes or until golden brown and bubbly.

** If using tomatoes, add them in and stir 5 minutes before it’s done.

Low Fat Vegan Nacho Cheese

Ingredients
¼ cup raw cashews – I soaked mine for a few hours first
⅔ cup non-dairy milk – I used unsweetened almond milk
2 tsp yellow miso paste
½ tsp lemon juice
2 tbsp nutritional yeast
½ tsp onion powder
½ tsp salt
2 tsp arrowroot or cornstarch
¼ cup roasted red bell peppers – I use a whole one from the jar
½ tsp cumin
¼ tsp black pepper
a dash of cayenne pepper

Cheese Instructions

Combine all ingredients in a food processor or Vitamix type blender and process until smooth and creamy.

Cheezy Quinoa & Lentil Bake made with spinach and tomatoes - stir all ingredients in one pan before baking!

Cheezy Quinoa & Lentil Bake made with spinach and tomatoes – stir all ingredients in one pan before baking!

Make your cheeze sauce!

Make your cheeze sauce!

Quinoa & Lentil Bake - ready for cheeze and tomatoes!

Quinoa & Lentil Bake – ready for cheeze and tomatoes!

Add in cheeze sauce and stir

Add in cheeze sauce and stir

Put back in oven, uncovered

Put back in oven, uncovered

Add in tomatoes 5 minutes before cook time is done

Add in tomatoes 5 minutes before cook time is done

Yummy!

Yummy!

Quinoa & Lentil Bake with Spinach & Tomatoes

Quinoa & Lentil Bake with Spinach & Tomatoes

Awesome Guacamole

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I’ve been making this guacamole for years, it’s so easy and so good!! I’ve been dabbling in a mostly raw menu lately so this was perfect for our Raw Taco Night!!! This is great on chili or sweet potato nachos! 

Awesome Guacamole

Awesome Guacamole

Awesome Guacamole

INGREDIENTS:

4 large avocados

8 dashes Tabasco or Cholula

3 T lemon juice, fresh

1/2 cup red onion, diced small

1-2 minced garlic clove

1 Tbsp chopped cilantro

1/4-1/2 tsp kosher salt or to taste

1/4 tsp ground cumin (optional but good)

1 tsp black pepper

1 small seeded diced tomato (optional but good)

smoked paprika for serving (if you’re serving this at a party, makes it look nice)

INSTRUCTIONS

1. Combine all with knife – makes for a chunky guacamole!

2. Stir in tomatoes, sprinkle with paprika (optional) and serve.

Add all ingredients in the same bowl (I ran out of cilantro for this batch)

Add all ingredients in the same bowl (I ran out of cilantro AND tomatoes for this batch – oops!)

Combine with a knife

Combine with a knife

Sprinkle with smoked paprika and serve!

Sprinkle with smoked paprika and serve!

Carrot Dogs

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“Carrot what?”

“Carrot dogs, you know… like hot dogs but carrots”

My husband was very confused with this one which says a lot because he’s so used to eating my random weird concoctions. He was confused for only a minute though because once he tried them he LOVED them! He said the guys at the station would love them and if you know firefighters, that says a lot.

We don’t usually eat a ton of bread but I really wanted to try these for camping so I bought some buns instead of wrapping them in collard wraps or something else creative. I had to give my hubby the full “hot dog” experience, right!?!

Carrot Dogs

Here goes the test bite…

Looks tasty!

He loved it!!!

Original recipe from Healthy Slow Cooking. I found this one on Pinterest!!

All Natural Carrot Dogs
soy-free gluten-free
serves 4 but can be easily doubled or even tripled (I doubled the recipe)

  • 4 carrots (cut into bun lengths)
  • 1/4 cup seasoned rice vinegar (or apple cider vinegar and a dash of salt)
  • 1/4 cup water
  • 1 tablespoon sesame oil (Optional – I used bean liquid)
  • 2 tablespoons coconut aminos (can sub soy sauce but use unseasoned vinegar)
  • 1/4 teaspoon garlic powder (or 1/2 clove garlic minced)
  • a dash or two liquid smoke
  • pepper to taste
  • Ezekiel sprouted hot dog buns

Fill a pot about half-way full of water, heat it on high until it boils. Turn down to medium heat and add the carrots. Cook until you can just pierce it through with a fork. You want it to still have a snap when you eat it. Run cold water over them to stop them from cooking more.

Combine the other ingredients to make the marinade. Use a container that has a tight lid so you can easily shake it without spraying it all over your kitchen. Marinate at least 3 to 4 hours, though they are fine for almost 2 days.

Put the carrots in the container and marinade for a few hours to up to a few days. If you marinate them longer they take on more of the vinegar flavor. If the carrots are very skinny I would not marinade them for more than 1 1/2 days so they don’t taste too sour.

To serve heat the carrots in a 350 degree oven or on in a grill pan on a hot grill until heated through. It should take about 10 to 15 minutes.

Serve in a toasted hot dog bun with your favorite toppings. They’re great the southern way  topped with chili and cole slaw! Prep these on a weekend and you’re ready for a quick weeknight treat.

You could also cook them in your slow cooker in the marinade. You will need to check on them so they do not get mushy, so it’s not an overnight or all day affair. If they get mushy when you re-heat them it will make a mess. Cook until a fork just goes through the carrot, but the carrot is still slightly firm.

Cut carrots into bun lengths – I cut the leftovers to add in too, testers!

Boil carrots until you can pierce with a fork but they’re still crisp – I think mine went about 4 minutes but they needed a bit longer. Remove from water and rinse with cold water to stop from cooking any more.

I left my carrots in the marinade for about 1 1/2 days.

Cook at 350 until heated through OR grill them. I used my toaster oven because my hubby was anxious to try them. Top with your favorite toppings!

It looks like a real hot dog….

Cauliflower Chickpea Curry

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I’ve been craving curry with cauliflower and chickpeas for a while now so I decided to try this since cauliflower is on sale at Sprouts this week. This was really good and pretty easy to make. My hubby ate two small bowls of it before I even started the quinoa and our 14 month old son ate a ton of it! He’s learning how to use a spoon and did quite well with this dish! I served this over quinoa but I bet brown rice would work too.I also doubled the recipe in order to have lots of leftovers.

Cauliflower Chickpea Curry

Yummy!

Ingredients:

1⁄2 yellow onion, finely chopped

1⁄2 head cauliflower (about 1 pound), cut into florets

2 tablespoons curry powder – I used Kashmiri Curry from World Spice

1 vine-ripened tomato, chopped OR 1 can diced tomatoes

1 1⁄2 cups chickpeas, cooked OR 1 can chickpeas, drained and rinsed

2 tablespoons tomato paste

1 can full-fat coconut milk – (I used one can of regular and one can of lite)

1 tablespoon ume plum vinegar or apple cider vinegar

1 teaspoon freshly grated ginger root

1/3 cup cilantro leaves, chopped – a few extra for garnish

Cooked quinoa – I served this over quinoa and it was really good! You could use brown rice too.

Procedure

  1. Water sauté the onion and cauliflower. Cook until the onions caramelize and the cauliflower is browned.
  2. Add the curry powder and tomatoes. Cook, stirring, until the tomatoes break down and soften, about 6 minutes.
  3. Mix in the chickpeas, tomato paste, ginger and coconut milk. Stir everything together. Reduce the heat to medium-low, cover and simmer until the cauliflower istender, about 15 to 20 minutes.
  4. Uncover and continue cooking until the excess moisture has evaporated and the cauliflower and chickpeas are coated with a thick gravy. Add ume vinegar/apple cider vinegar. Garnish with cilantro before serving.

    Saute cauliflower and onions until onions are caramelized and cauliflower is brown

    Add curry powder and tomatoes, cook until tomatoes break down and soften

    Add coconut milk, tomato paste and chickpeas… stir, cover and simmer for about 15-20 minutes

    Uncover and cook until most of the excess liquid cooks and a nice thick sauce is left

    Add chopped cilantro, stir and cook a few more minutes

    Serve over quinoa, garnish with cilantro!

     

Brown Rice & Lentil Burgers

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Hey there!

Sorry I’ve been absent lately, operation “Daily Toddler Energy Drain” is in full effect this summer which means I haven’t been spending a ton of time at home. We’ve also been camping quite a bit since we bought our RV. So much fun!

I haven’t done a ton of cooking lately but I decided to make these burgers tonight since I need a burger recipe for our upcoming camping trip. Our son is turning one soon and I also needed a new menu item for him to try. These burgers were a hit all around, our kids LOVED them! I ate mine in a lettuce wrap with horseradish mustard, Habanero Sauce, avocado, relish and heirloom tomato slices. YUMMO!!

Brown Rice & Lentil Burgers

Kid Tested AND Approved!!!

The original recipe is from the blog For The Love of Food. I altered it a bit and I may continue to do so the next time I make them. I want to play with the spices a bit, maybe make a spicy batch next time.

Brown Rice & Lentil Burgers

1/2 cup dried green or brown lentils, rinsed (I used brown)
1/2 cup brown rice
1 medium yellow onion, chopped
1 carrot, grated
4 garlic cloves, minced
3 teaspoons ground cumin
1 teaspoon ground sage
1/4 – 1/2 teaspoon sea salt
1 1/2 cups water
1 cup vegetable broth
1 cup quick oats
Combine the lentils, brown rice, onion, carrot, garlic, cumin, sage, and salt in a medium-size saucepan. Add the water and vegetable broth. Cover and bring to a boil then reduce the heat and boil gently until the rice and lentils are tender and all the liquid is absorbed, about 40 minutes.
Drain in a colander to remove any excess liquid. Add mixture to large mixing bowl and add the quick oats, stir until combined. Let cool until able to handle. Form into 8 large burger patties.
Preheat oven to 350F. Line baking sheet with parchment paper – you can spray the paper with a little cooking spray if you’re worried about them sticking (I did). Bake them for 15 minutes and flip. Bake an additional 15 minutes and remove from oven. Let cool slightly, they will harden a little and become easier to handle.

Add ingredients to medium-sized saucepan, cover and bring to a boil. Lower temp and continue to cook at a low boil for about 40 minutes.

Cook until lentils and rice are done and liquid is almost all absorbed.

Transfer to mixing bowl, add quick oats and combine. Let cool until able to handle.

Form patties and place on parchment paper (spray if you wish). Makes 8 large patties, I had to make them in two batches!

Almost done! Mini patty for our one-year old 🙂

Yummy!!!

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Chipotle Lentil Burgers

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I’ve had my eye on this recipe for a while so I decided to try it since my hubby requested burgers this week. SO GLAD I DID because this one’s a keeper!!! This was a little too spicy for our toddler since I left the seeds in the ancho chiles. I’m going to remove more seeds next time I make it and see if she likes it. I’m sure she will!

                              
                Chipotle Lentil Burgers

I served these in collard wraps instead of buns but you can do as you like. I topped the burger with Cashew Basil Cheese, leftover from Portobello Mushroom Pizzas. Yummy!!!

The original recipe is from “Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes cookbook by Isa Chandra Moskowitz (Buy it here).  Her recipes are AWESOME! I love her other book, Veganomicon too.

Ingredients:

* Bean cooking liquid/water for saute

* 1 small red onion, cut into medium dice

* 1/2 pound zucchini, halved lengthwise and sliced 1/2 inch thick (about 2 medium to large-sized zucchinis)

* 3 cloves garlic, minced

* 1 (15oz) can cooked lentils, drained and rinsed (1 1/4 cups)

* 1 cup lightly packed fresh cilantro, chopped (stems and leaves) 1 (15-ounce) can cooked lentils, drained and rinsed (1 1/4 cups)

* 1 1/2 cup bread crumbs (Recipe called for 1 cup but I needed more. I’m going to try using rolled oats or quick oats next time, maybe let the mixture sit overnight before cooking)

* 1/4 cup chipotles in adobo sauce, seeds removed if you wish (I didn’t remove any and they were nice and spicy but not too hot)

* 2 Tbsp soy sauce

* 2 tsp red wine vinegar

* 2 tsp smoked paprika

Directions:

1. Saute onion for about 3 minutes, use bean liquid/water to keep from sticking. Add zucchini, garlic and cilantro and sauté for 7-10 minutes, until the zucchini is soft. 2. Transfer veggie mixture to food processor, add all other ingredients EXCEPT 1 cup breadcrumbs – SAVE FOR LATER. Pulse until mostly smooth, transfer to a large mixing bowl. 3. Add remaining breadcrumbs and mix with a fork to combine. 4. Divide burger mixture into six equal pieces and form patties with your hands. 5. Spray the pan with non-stick cooking spray (just a little!) to keep them from sticking. Cook burgers about 10-12 minutes turning a few times until done. I cooked three at a time.

Chop your veggies!
Saute onions
Add zucchini, garlic and cilantro
Add veggie mixture to food processor with all other ingredients but RESERVE SOME BREADCRUMBS – pulse to combine
Pulse until almost smooth
Add remaining breadcrumbs and combine with fork
Form into six patties (stray zucchini in there, I see…)
Don’t crowd them in your pan, flip a few times until done
Done! Gee, this pic makes them look burnt but they aren’t, PROMISE!
Rolled mine up in collard greens… yummy!
Now that’s a burger!!
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