Sunday, May 29, 2011

Quinoa, Black Bean and Corn Salad

Since discovering quinoa I've been trying to make it more often. I really like the nutty taste and texture. I made a wonderful Black Bean and Quinoa Chili during the winter, today it's a salad to serve at tomorrow's cookout.

  • 1 1/2 cups quinoa
  • 1 can black beans, drained and rinsed
  • 1/4 cup red onion, diced
  • 1/4 bell pepper, diced
  • 2 ears of roasted corn, kernels cut off the cob
  • 1/2 cup cucumber, sliced and cut into fourths
  • 1 lime, juiced
  • 1 tablespoon olive oil
  • 1 teaspooon salt
  • 1 teaspoon ground black pepper

Cook quinoa according to package directions. Set aside to cool.

Combine all other ingredients in a large bowl.

Stir ingredients well. Add quinoa and allow to sit for at least 30 minutes for flavors to marry.

Add extra salt or pepper as desired.

Monday, May 23, 2011

Cauliflower and Potato Curry

I've been sick for almost a week now and haven't really cooked. I made this dish once before and decided I'd give it another go since I had all the ingredients and it's fast. You have to give it a try, it's delicious. Look for a new blog from me soon.
Photo from:

Wednesday, May 18, 2011

Buffalo Chicken Wraps

Spicy food, food with a kick - it's one of favorite food types, doesn't matter how simple or difficult, which cuisine.. just bring it. This wrap feeds one so you will need to increase the ingredients depending on how many wraps you want to make.

  • 1 9-inch whole wheat tortilla
  • 3 pieces Gardein Crispy Tenders
  • 1/2 small tomato, chopped
  • 1/2 medium shallot, chopped (or whatever your fav onion is)
  • 1/2 cup lettuce, spinach or other green (I had spinach on hand)
  • 1/2 cup shredded Diaja or other vegan cheese (I had a Monterey Jack)
  • 1 tablespoons Frank's Hot Sauce
Sorry this is such a crappy pic
Cook chicken tenders according to package directions. Let sit for a moment, then chop into bite sized pieces.

While the tenders are cooking chop up all those veggies if you haven't already.

Put hot sauce in a bowl and add chicken pieces to sauce - mix to coat.

Add chicken strips to tortilla with the additional ingredients in layers.

Roll it all up and enjoy!

Friday, May 13, 2011

Black Beans and Coconut Lime Rice

This recipe originally appeared in Southern Living magazine last year and I had made it once before. To make it vegan I used homemade veggie broth instead of chicken broth and vegan margarine. I also didn't have basmati rice so I used jasmine rice.
  • 1 cup sweetened flaked coconut
  • 1 1/2 cups vegetable broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons vegan margarine, divided
  • 1 1/4 cups uncooked jasmine rice
  • 1 small onion, chopped
  • 1 poblano pepper, diced
  • 2 (15-oz.) cans black beans, drained and rinsed
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 lime
  • 2 green onions, thinly sliced
  • 1/2 cup chopped fresh cilantro
  • Toppings: lime wedges, diced mango, sliced radishes, sliced fresh jalapeño peppers, sour cream

Preheat oven to 350°. Bake coconut in a single layer on a baking sheet 8 to 10 minutes or until toasted.

Bring broth, next 2 ingredients, 2 tablespoons margarine, and 1 cup water to a boil in a large saucepan. Stir in rice. Cover, reduce heat to low, and cook 15 to 20 minutes or until rice is tender and water is absorbed.

Meanwhile, melt remaining 1 tablespoon margarine in a medium saucepan over medium-high heat; add onion and poblano pepper, and sauté 5 minutes or until tender.

Stir in black beans, chili powder, cumin, and 3/4 cup water. Cook over medium-low heat, stirring occasionally, 15 minutes.

Grate zest from lime, avoiding pale bitter pith, into a bowl; squeeze juice from lime into bowl.

Fluff rice with a fork. Fold lime zest and juice, coconut, green onions, and cilantro into hot cooked rice.

Serve bean mixture over rice with desired toppings.

Sunday, May 8, 2011

Spinach Pasta Toss

A simple, delicious, fast pasta dish is always a win in my book. I found this at and added a protein and made it vegan. Yummy. This is ready in 30 minutes (or less).
  • 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
  • 2 cups  penne pasta, uncooked
  • 1 cup water ( you may need a little more) 
  • 1 package  (9 oz.) baby spinach leaves
  • 1 cup Diaya Cheddar Cheese  
  • 2 pieces Gardein Chick'n Scallopini (cut into cubes)

 Bring tomatoes, pasta and water to boil in large saucepan; stir. Cover; simmer on medium-low heat 10 min. or just until pasta is tender. 

Add half the spinach; simmer, about  2 minutes or just until wilted. Stir. Add the remaining spinach.

Toss in chicken cubes and cook about 3-4 minutes, stirring occasinally. Top with cheese and serve.

Wednesday, May 4, 2011

Pickled Jalapenos

Our jalapenos are doing great, we planted 12 plants in the early spring. Here is my first harvest. I decided to pickle them since I buy jars of jalapenos every other week. We put them on any Mexican type dish, baked potatoes, in breakfast burritos, you name it.

I just sliced them and put them in jars to which I had added a bay leaf, 1/2 teaspoon salt and a peeled garlic clove in each jar.

Mix equal parts water and apple cider vinegar over a medium heat til bubbly. Fill each jar with this mixture, screw on the lids and water bath for 10 minutes.

Umm Umm, love me some peppers.

Sunday, May 1, 2011

Spaghetti with Sausage and Peppers

Sunday lunch - this was pretty fast, had awesome flavor and there are leftovers! My bell peppers were huge and so was the Vidalia onion so there was lots of sauce, which in my opinion is a huge plus. Enjoy!
  • 13 ounces Dreamfields uncooked spaghetti
  • 1 (1-lb.) package Italian sausage, casings removed and sausage crumbled (I used Field Roast)
  • 1 large onion, cut into tenths (or more)
  • 1 large green bell pepper, cut into strips
  • 1 large red bell pepper, cut into strips
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 (28-oz.) can diced tomatoes with basil, garlic, and oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Prepare pasta according to package directions.  Meanwhile, crumble sausage with your fingers into a bowl. 
Sauté onion and next 3 ingredients in hot oil in Dutch oven over medium-high heat 6 to 8 minutes or until vegetables are crisp-tender.

Stir in sausage and cook about 2-3 minutes. 

Add tomatoes, salt, and pepper; cook 4 minutes or until thoroughly heated.  

Stir in pasta and cheese. Transfer mixture to serving platter, and serve immediately.

You could add some bread and a tossed salad for a big hearty dinner.