Thursday, February 23, 2017

20-Minute Chick'n Enchilada Bowl

This was definitely a make-again dish. It came together pretty quick (about 20 minutes or so) and was very flavorful. Serves 4.
  • 2 tablespoons olive oil
  • 1 small sweet onion, diced
  • 2 cloves garlic, minced
  • 1 small zucchini, diced
  • 1/2 cup grated carrot
  • 1 package Gardein Teriyaki Chicken (use sauce pack for something else), cut strips into bite-sized pieces
  • 1 4-ounce can diced green chiles
  • salt and pepper to taste
  • 1/2 teaspoon cumin
  • 1 15-ounce can black beans, rinsed and drained
  • 1 12-ounce can enchilada sauce
  • 4 corn tortillas, sliced
  • 1 1/2 cups Daiya cheddar shreds
  • Garnishes: avocado, sour cream, cilantro, etc
  • Rice to serve over

Heat olive oil over medium heat in a large skillet. Saute onion, garlic, zucchini and grated carrot until they start to become tender, about 5 minutes.

Stir in chicken and cook 3 minutes or until heated through.

Stir in green chiles, salt,  pepper, cumin, beans and enchilada sauce. Stir well and add corn tortillas.


Add cheese and cook on low until cheese begins to melt.

Serve over rice (I used riced Cauliflower).

Garnish as desired:

Enjoy!

Friday, February 17, 2017

Thai Stuffed Sweet Potatoes

Sweet potatoes have been on sale everywhere lately and we love them. I've made several different styles of stuffed sweet potatoes. This dish is easy to make and if you love peanut sauce like we do you're definitely going to want to give this one a try. 

For Sweet Potatoes
  • 3 medium sweet potatoes, scrubbed
  • 2 tablespoons Sriracha sauce
  • 1/4 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 1 red bell pepper, seeded and chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 4 scallions, white and light green parts, thinly sliced
  • 1/4 cup cilantro, roughly chopped
  • Garnish: chopped cilantro, roasted peanuts

For Peanut Sauce
  • 1/4 cup peanut butter
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon Bragg's liquid aminos
  • 1 tablespoon honey or agave
  • juice from 1 lime

Preheat oven to 400. Prick sweet potatoes all over with a fork. Place on a foil covered baking sheet and roast for 50-60 minutes. Once done, remove and set aside to cool slightly. Leave oven on.

When potatoes are cool enough to handle, cut in half, lengthwise. Use a spoon and scrape out most of the flesh into a bowl. Leave some in so they don't fall apart. Put potatoes back on baking dish and set aside.

To the bowl of scooped out sweet potato add the Sriracha sauce and salt. Blend well. Set aside.

In a small frying pan, over medium heat, warm the olive oil. Add the bell pepper, ginger and garlic. Saute 2-3 minutes, stirring occasionally. Add scallions and cook another 2-3 minutes.

Spoon this into the sweet potatoes in the bowl. Add cilantro and blend gently.

Spoon this filling back into the potato skins. Place the stuffed sweet potatoes in the oven for 6-8 minutes to warm all the way through.

While they are heating, make the peanut sauce. Combine all sauce ingredients in a small bowl and wish well. Add 1-2 tablespoons of water to make it the consistency you like.

Serve tje potatoes drizzled with the peanut sauce and garnish of choice.
Enjoy!

Sunday, January 29, 2017

Coconut Curry Noodle Soup

I found this recipe online a while back and wanted to make it vegan. I am so glad I did, this soup is amazing!!! You probably have most or all the ingredients on hand. If it cool or cold where you are do yourself a favor and get to cooking. I cannot wait to make this again!!! Serves 6.

  • 3 tablespoon oil
  • 6 garlic cloves, chopped
  • 2 tablespoons fresh ginger, grated
  • 5 tablespoons Thai red curry paste
  • 1 package Gardein Teriyaki Chick'n Strips (toss the sauce packet in the freezer for some other time), cut each piece into 4 equal size pieces
  • 8 cups broth (I used No Chicken- Chicken Bouillon made according to package directions)
  • 3 tablespoons Bragg's liquid aminos
  • 1 can coconut milk
  • 12 ounces dried thin spaghetti noodles, broken into 1-1/2" lengths
  • 1 lime, juced
  • Garnish: sliced red onion, cilantro


In a large soup pot over medium heat, add the oil, garlic, ginger and Thai red curry paste. Stir well and cook about 5 minutes. Add chicken and stir until it's defrosted.

Add broth, liquid aminos and coconut milk.

Bring to a slow boil and add the noodles. Cook according to package directions for noodles to get done.

Serve with garnishes and enjoy!