Sunday, May 1, 2016

One Pot Thai Peanut Pasta

Another one pot wonder for dinner. This just doesn't get any easier. Drop everything into your pot, cover, cook, a final stir and serve.


  • 1 box whole wheat linguine
  • 4 cups vegetable broth
  • 1/4 cup water
  • 4 cloves garlic, minced
  • 2 inches of fresh ginger, peeled and sliced into large discs so you can find it later
  • 1 large carrot, peeled and cut into 1/4 inch by 2 inch pieces
  • 1 red bell pepper, cut in 1/4 inch by 2 inch pieces
  • 4 green onions, sliced in half lengthwise and then into 2 inch long pieces
  • 1 cup roasted salted peanuts
  • 2 tablespoons peanut butter
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon liquid aminos
After cooking:
  • juice of two limes
  • 1 cup cilantro, chopped
  • chopped peanuts to garnish



Place all ingredients in the first list in a large skillet or pot and bring to a boil.

Reduce to a simmer and cook for recommended time on pasta box or until pasta is al dente. Cover during cooking. 

Remove from heat and fish out the ginger slices (or you can remove them while serving and you happen upon them.) Stir in lime juice and cilantro. Serve topped with chopped peanuts, extra cilantro and lime slices.
Enjoy!

Friday, April 22, 2016

Quick Black Bean Enchilada Quinoa

Another one-pot wonder. The leftovers reheat well and could also be rolled up in a tortilla to re-purpose them. You probably have all the ingredients in your kitchen now. This is definitely a make-up filling, healthy dish.

  • 1 cup quinoa, rinsed (I used multi-colored)
  • 1 can black beans, rinsed and drained
  • 1 sweet potato, peeled and cut into 1/2 inch pieces
  • 2 cups corn, fresh or frozen (I had fresh that had been cooked on the grill the day before) I just cut it off the cob
  • 1 can diced tomatoes
  • 1 packet taco seasoning, low-sodium
  • 1 can red enchilada sauce (10 ounce)
  • 1/2 cup water
  • 2 cups chopped kale or spinach
  • 1/2 cup Daiya cheddar shreds
  • Garnish, avocodo, limes, cilantro


In a large skillet combine rinsed quinoa, black beans, sweet potato, corn, tomatoes, taco seasoning, enchilada sauce and water.

Bring to a boil, cover, reduce heat and simmer until quinoa is done (about 15-20 minutes). Stir occasionally. If necessary add more water.

Stir in kale and cheese.

Serve immediately with desired garnishes.

Enjoy!

Sunday, April 17, 2016

Italian Mushroom & Seitan Bowl

This was a very flavorful bowl of food. It is not a saucy dish, which is the type of bowls I normally like, but it had wonderful flavor. You could add a splash of olive oil when you serve it or even add some vegetable broth to the dish before serving. We enjoyed it with a small side salad.

  • 1 8-ounce package baby bellas, sliced
  • 1 package Tofurky chick'n strips (not pictured)
  • 1 box penne or rotini pasta, cooked according to package directions
  • 3 garlic cloves, peeled and minced
  • 1 shallot, sliced thinly
  • 1/4 cup sun-dried tomatoes, sliced (not in oil)
  • 1 tablespoon capers
  • salt and pepper, to taste
  • a couple springs fresh oregano
  • fresh parsley
  • olive oil, for cooking


Start your water to cook the pasta. Cook according to package directions. Set aisde.

Heat olive oil in a large pan. Add shallot, cook for 1 minute. Add garlic and cook for 1 more minute.

Add mushrooms, sun-dried tomatoes, seitan, capers, salt and pepper. Cook about 6-8  minutes until mushrooms are done. Add parsley and oregano to taste.

Serve over pasta.

Enjoy!

Saturday, April 9, 2016

Asian Beefless Tips & Cabbage

It's hard to believe we've been vegan (plant-based) for six years this month. I didn't start blogging until August of 2010 so we'll celebrate our anniversary then. But I used to make this dish when we were part of low-carb craze. I've been trying to eat more whole foods and cut back on some carbs. I saw this recipe that we had made and loved and decided to make it vegan. Best part, other than no harm to animals, it's ready in under 20 minutes. Oh yeah!!!!
  • 1 package Gardein Beefless tips
  • 1/2 medium head of cabbage, sliced about 1/2 inch thick
  • 1 small onion, thinly sliced
  • 5 tablespoons olive oil
  • 2 tablespoons hoisin sauce
  • 2 tablespoons chili garlic sauce
  • 1 teaspoon Sriracha 

In a large skillet or wok, heat 3 or so tablespoons oil over high heat. Add Beefless tips. Cook until brown, remove and set aside.

If needed add another tablespoon of oil and add cabbage and onion. Cook until tender-crisp. Add the Beefless tips back to the pan.

Add the sauces.

Stir well.

Serve with extra sauces on the side.
Enjoy!

Sunday, April 3, 2016

Easy Burrito Bowls

This is sort of like the bowls you can get at Chipotle or some of the other restaurants these days. You could add fresh or pickled jalapenos or some raw chopped onion. This is a very flexible dish. I loaded up leftovers for work the next day.
For the bowls:

  • 1 cup uncooked rice (I used basamati)
  • 1 cup salsa
  • 3 cups Romaine lettuce, chopped
  • 1 can whole kernel corn, drained
  • 1 can black beans, drained and rinsed
  • 2 Roma tomatoes, diced
  • 1 avocado, halved, seeded, peeled and diced
  • 2 tablespoons cilantro leaves, chopped


For the chipotle cream sauce:

  • 1 cup vegan sour cream
  • 2 tablespoons chipotle peppers, minced
  • 1 clove garlic, minced
  • juice of 1 lime
  • 1/4 teaspoon salt


Make the chipotle cream sauce: whisk all ingredients together; set aside.

Cook rice according to package directions; let cool.

Stir in the salsa; set aside.

To assemble the bowls: divide rice among bowls.

Top rice with Romaine.

Add black beans.

Top with corn.

Next add your tomatoes.

Toss on the avocado.

Garnish with cilantro leaves.

Drizzle with chipotle cream sauce.
Enjoy!!

Tuesday, March 29, 2016

Greens, Beans and Andouille Pan Stew

This was amazing. It was fast to get on the table and had amazing flavors. This is my vegan version of the recipe I found in a magazine. Serve with a crusty bread and/or salad for a full meal.
  • 1 tablespoon olive oil
  • 1 package Tofurky Andouille sausage links, cut at an angle
  • 1 medium sweet onion, cut into wedges
  • 1 can cannellini beans, rinsed and drained
  • 2 tablespoons fresh thyme leaves
  • 2 cloves garlic, minced
  • 1 can vegetable broth
  • 7 ounces chopped kale
  • 2 tablespoons balsamic vinegar

In an extra-large skillet heat oil over medium heat. Add sausage and onion; cook and stir 6-8 minutes or until browned. Remove from skillet and keep warm.

Add beans, thyme and garlic to the skillet; cook 1 minute or until heated through.

Add broth; bring to boiling. Reduce heat. Boil gently, uncovered, 3-4 minutes or until reduced by about half.

Gradually add kale, tossing until wilted before adding more. Cook and stir 2-3 minutes or until the kale is tender.

Add sausage mixture and vinegar; heat through. Top with additional thyme.

Enjoy, makes 4 servings.

Sunday, March 20, 2016

Cheesy Stuffed Poblanos with Beefless Ground

I stuffed a few poblanos with Gardein Beefless Ground for lunch this weekend. These were fast to make and yummy. I made some yellow rice to serve with them. You could also use this filling for other veggies (bell pepper, squash, zucchini, etc.)

  • 1 package Gardein Beefless Ground
  • 2 teaspoons oil
  • 1 can (10 ounce) Green Chile Enchilada Sauce
  • 1 garlic clove, minced
  • 2 teaspoons cumin
  • salt and pepper
  • 1/2 fresh lime juiced
  • 2 Poblano Chiles
  • 1 cup Daiya mozzarella shreds
  • 1/3 cup sliced green onions


Preheat oven to 375. Lightly spray a 8x8 baking dish with non-stick spray. Set aside. Heat oil in a large pan. Add the beefless ground and stir until it's thawed. Add the enchilada sauce, garic, cumin, salt and pepper. Stir and simmer until hot.

While the filling is getting hot, cut the pobablos in half and remove the seeds and membranes. Place on a microwave safe plate and cook for 2 minutes.

Remove the filling from the heat. Stir in lime juice, sliced green onions and cheese. Stir well.

Stuff the pepper halves and place in your oiled dish. Garnish each pepper with a small amount of mozzarella.

Bake for 25 minutes.

Garnish with sour cream and salsa. I served these with yellow rice.