Tag Archives: onion

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!


 

Lick-The-Bowl Cheezy Cabbage Potato Soup

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This is the ultimate comfort soup! It’s SO GOOD you’ll want to lick the bowl when you’re done! The cabbage and mushrooms are such nice additions too.

Cheezy Cabbage Potato Soup

This recipe is from Melomeals: Vegan For $3.33 A Day (FAV!) I added sliced baby portobello mushrooms because I had them and they were a nice addition! The ingredient list is long but this is actually a really easy soup to make so don’t be intimidated!!

Cooking spray (optional, you can water saute if you’re oil-free)

1 onion (around 1 cup, diced)

1 tsp dried thyme

1 tsp dried dill

1 tsp paprika

1/2 tsp caraway seeds

5 cloves garlic

pinch salt

6 cups shredded green cabbage (around 1/2 a medium head) – (I used the fresh organic cabbage from my CSA box, YUMMY!!!)

1 (8oz) pack of sliced baby portobello mushrooms (white mushrooms would be okay too)

2 cups diced potatoes (around 2 medium) – (Used the organic potatoes from my CSA, so good!)

1-2 canned chipotle pepper in adobo (use 1 if you don’t like heat in your soup) – I use 2

6 cups water

1.5 bouillon cubes – I use no salt added veggie broth cubes

black pepper to taste

Method:
1. In a large, heavy bottomed soup pan over medium heat spray with cooking spray add the onions, garlic and spices. Cook for several minutes, or until the onion is translucent.

2. Now, add the cabbage, mushrooms, potatoes and chipotle pepper(s) and coat with the spice/onion mixture for several more minutes. This part is tricky because the veggies haven’t cooked down yet so use two spoons to mix.

3. Add the water and bouillon and bring to a boil, uncovered. Simmer for several minutes, then turn the heat down to low and cover and allow the potatoes and cabbage to cook.

4. Meanwhile, prepare the ‘cheese/cream mixture’

Cheesy Cream:

1/2 block lite tofu – I used half a box of Organic Mori -Nu Firm Silken Tofu

1/4 cup nutritional yeast

1.5 Tbsp tahini

2 tsp dijon mustard

2 small cloves garlic – I used about 1 Tbsp minced garlic

1 tsp yellow mustard (prepared)

2 Tbsp umeboshi vinegar (or 1 T soy sauce and 1 T lemon juice)

1 Tbsp lemon juice

Directions:

1. Process all of the above in a food processor until totally smooth.

2. When the soup is done take it off the heat (this is VERY important or the mixture will curdle) and stir the cream mixture into the pot.

3. Let it sit, covered for 5 minutes and taste for salt/pepper.

4. If you’d like, add around 3 cups of the soup to the food processor and puree for a creamier soup (and to get all of the cheesy sauce out!). Add the pureed soup back into the pot – THIS IS WHAT I DID

This makes around 8 cups of soup… trust me you will LOVE the leftovers! This soup gets better the longer it sits in the fridge too!

Saute onion, garlic and spices. Add in cabbage, potato, mushrooms and chipotle

Add water and bouillon

Make Cheezy Cream in food processor (only takes a minute!)

I added 2+ cups of soup into the food processor with cheeze, blended then poured back into main soup

Poured back in

Yummy!

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Kool Ranch Kale Chips

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WOW these are good! I’ve made a ton of kale chips in the past but these are my new favorite!! I used my dehydrator to make these but you can use a regular cookie sheet lined with parchment paper if you don’t have one.

Kool Ranch Kale Chips

Kool Ranch Kale Chips

1 cup raw cashews, soaked in hot water for 1 hour to soften

-1 bunch of kale – I used lacinato/dinosaur kale but it would be good with any kind

-1/8 – 1/4 cup water

-1 Tbsp apple cider vinegar

-1 Tbsp nutritional yeast

-1 tsp dried parsley

-1/4 tsp garlic powder

-1/4 tsp dried dill

– 1/4 tsp onion powder

– 1/4 tsp ground black pepper

-1/4 tsp sea salt

-1/4 red onion, chopped 

-paprika and extra sea salt for pre-dehydration sprinkling

1.) Blend (great in a VitaMix!) the cashews, water and seasonings in a blender until smooth. Place mixture in the bottom of a large mixing bowl and add the chopped onions.

2.) Wash the kale and remove the stems. Tear off chip-sized pieces of the kale and add to the bowl. Using your hands, massage the mixture onto the kale bites so that each piece is well coated.

3.) Transfer the kale to your dehydrator or parchment lined baking sheet and sprinkle with paprika and additional sea salt.

4.) Dehydrate for 5-8 hours at 115 degrees – my dehydrator took about 5 hours

** If you use the oven method,  spread kale chips on a cookie sheet and bake in the oven until crisp, on the lowest setting with the door slightly ajar.

Blend cashews, seasoning and water

Add to bowl with onions

Wash kale, remove stems, tear into chip pieces and add to bowl

Massage mixture into each piece and transfer to baking sheet or dehydrator, top with salt & paprika

Dehydrate for 5-8 hours at 115 degrees

Yummy!

Bet you can't eat just one!

Original recipe from The Kurious Kale website.

Yummy Bean Soup

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This soup is delicious! It’s a little spicy and very satisfying with a side of toasted naan (if you eat bread, we do no more than twice a week) and a glass of red wine (or hemp milk for my toddler!). This recipe is from HealthyMammas.com – home of  the recently made Creamy Dreamy Superfood Pudding and Black Bean & Corn Quinoa (2 more fabulous recipes!).  This recipe is toddler approved, she ate the whole bowl but she commented on it being “spicy Mommy spicy” the whole time… you may want to back off the chili powder if you have a spice sensitive child. My daughter will eat wasabi peas and dried chili mango so she may be the exception. 🙂

Bean Soup

Ingredients (Serves 6-8)

  • 1 7/8 lbs 15 bean soup mix (I used the 8-bean soup mix from my CSA – about 5 1/2 cups)
  • 1 quart low sodium vegetable broth
  • 1 tablespoon olive oil (you can use veggie broth or water to sauté instead – I used broth)
  • 1 large onion, chopped
  • 1 garlic clove, chopped
  • 1 box frozen chopped spinach, or 10 oz of fresh, chopped spinach (I used fresh – 2 bunches organic spinach)
  • 2 carrots, thinly sliced (I used leftover shredded carrots from Healthy Veggie Muffins)
  • 1 (15 ounce) can diced tomatoes, undrained (I used fire roasted with garlic)
  • 8 tablespoons lemon juice (about 2 lemons worth) – this makes it!!
  • 2 bay leaves
  • 3 dashes Tabasco sauce (Didn’t have any so I used a big squirt of Sriracha)
  • 1 tablespoon oregano
  • 2 teaspoons chili powder
  • 2 teaspoons ground thyme
  • 1 teaspoon cayenne pepper
  • 1/2 tablespoon ground black pepper
  • 1/2 tablespoon salt (optional)

Instructions

  • Soak beans overnight, or at least 8 hours. Drain and rinse.
  • Cook beans in water until just tender by simmering on the stove in 2 qts. water for 1 1/2 hours. (or more) (Can also cook in slower cooker or pressure cooker.).
  • Shortly before the beans are done, saute onion and garlic in oil (or veggie broth) until slightly brown.
  • When beans are done, drain half the cooking water.
  • Add all remaining ingredients and simmer, uncovered, for 40-60 minutes, stirring occasionally. Adjust seasoning to taste.

Beans are cooked, adding in remaining ingredients (except spinach)

Added chopped spinach

Delish!!