Friday, January 30, 2015

Taco Casserole

There is nothing better on a weeknight for dinner than a quick fix, yummy dish. This dinner meets those needs. Everything in a skillet to get nice hot, then into a casserole with some topping, bake, garnish and eat. The idea behind this dish was from looking at several other casseroles and taking the parts I like from each.
  • 1 package Gardein Beefless Ground
  • 1 package low-sodium taco seasoning
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (6 ounces) tomato paste mixed with 1 can of water
  • 1 can (15 ounces) diced tomatoes
  • 1 can (4 ounces) diced green chilies
  • 1 cup whole kernel corn
  • 1 cup Daiya cheddar shreds
  • 1 cup crushed tortilla chips

Preheat oven to 400°F.  Stir all ingredients except for cheese and tortilla chips into a large skillet on medium-high heat. 

Bring to boil. Reduce heat to low; simmer 5 minutes. Spoon into 2-quart baking dish. 

Sprinkle with cheese and tortilla chips.

Bake 10 to 15 minutes or until cheese is melted. 

Serve with assorted toppings, if desired. I used cubed avocado, Toffuti sour cream and pickled jalapeno slices.

Sunday, January 25, 2015

Quinoa Chili

Yes, it's another type of chili. Have I mentioned lately how much I love soups, stews, chili? Comfort in a bowl. I've been trying to incorporate more quinoa in our diet since it's such a super-food. I found the tri-color quinoa on my last shopping trip and love how colorful it is. This made a large pot of delicious chili. If you don't have lots of people to feed you can freeze half of it.
  • 1 cup tri-color quinoa
  • 1 tablespoon olive oil
  • 5 cloves garlic, minced
  • 1 sweet onion, diced
  • 2 (14.5-ounce) cans fire-roasted, diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 (4.5-ounce) can diced green chiles
  • 1 1/2 tablespoons chili powder, or more, to taste
  • 1  tablespoons ground cumin
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper, to taste 
  • 1 link chorizo, crumbled (I used Soyrizo)
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 1/2 cups corn kernels, frozen or canned
  • 3 tablespoons chopped fresh cilantro leaves
  • Juice of 1 lime, optional
  • Garnish: 1 avocado, halved, seeded, peeled and diced --- sour cream --- scallions --- cheese shreds --- cilantro (I dug in before I took a pic with the garnishes!! oops)

In a large saucepan, cook quinoa according to package instructions; set aside.

Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, cayenne pepper and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste. Reduce heat to low; simmer, covered, until thickened, about 30 minutes.

Stir in beans, corn, cilantro and lime juice, until heated through, about 2 minutes.

Serve immediately with avocado, if desired.

Thursday, January 22, 2015

Cheesecake Crescent Rolls


Did you know that Pillsbury Crescent Rolls are vegan. Yeap, they are. I am not saying they are healthy, just saying no animal products. Get a roll of them today and make this easy dessert for dinner.

Whoop, Whoop -- just received note that this recipe was the recipe of the day (2/19) over at -- go check it out!!!!
  • 1 can of Pillsbury Crescent rolls
  • 1 (8oz each) package Toffuti cream cheese, softened
  • 3/4 teaspoon vanilla
  • 1/2 cup sugar
  • 2 tablespoons Earth Balance margarine, melted
  • cinnamon
  • sugar
Unroll and spread 1/2 of the can of crescent rolls on the bottom of a 9 x 9 baking dish.
Combine softened cream cheese, 1/2 cup sugar, and vanilla. 
Spread over crescent roll layer. 
Unroll and layer remaining crescent rolls over cream cheese layer. 
Melt your butter and spread over top of crescent rolls. 
Sprinkle generously with cinnamon and sugar.
Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned. 
Cool a bit, slice and eat.

Sunday, January 11, 2015

Beef & Bean Chile Verde

It's been cold here, yeah, even here in sunny Florida. I decided to have a Mexican feast last week and not only made this soup but I also made a deconstructed enchilada casserole. Both dishes were delicious and this is my take on the Chile Verde I found over at Eating Well. We loved this dish and will be making it again and it is ready in about 30 minutes. 
  • 1 package Gardein beefless ground
  • 1 large red bell pepper, chopped
  • 1 large sweet onion, chopped
  • 6 cloves garlic, chopped
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1 16-ounce jar green salsa
  • 1/2 cup water
  • 2 cups no-chicken chicken broth 
  • 1 15-ounce can pinto beans, rinsed
  • Garnish: cheese, sour cream, chopped scallions

In a large saucepan add 1/2 cup water, bring to a boil over medium heat. Add bell pepper and onion and sweat until veggies are tender.

Add beefless ground, garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds.

Stir in salsa and broth; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute.

Garnish with toppings.


Friday, January 2, 2015

One-Pot Taco Chili Mac

Happy New Year everyone. I can't get over the fact it's 2015. For New Years day we had the traditional black-eyed peas, turnip greens, hot pepper sauce and cornbread. Ummmm guess what we're having for dinner tonight. Leftovers!

I made this was an amazing dish the last few days of 2014. I found the original over at SkinnyTaste and knew I wanted to make this one pot wonder vegan. I had some Tofurky Chorizo thawed in the frig and substituted a few other ingreidents to make this a vegan delight. I LOVED this dish. I will definitely be a make-again. Also, Jack loved that it all cooked in one pot so there were very few dishes to wash. The leftovers are amazing as well.
  • 1 package Tofurky Chorizo
  • 1 medium sweet onion, chopped
  • 1 package reduced-sodium taco seasoning (or homemade) 
  • 3 cloves minced garlic
  • 1 yellow bell pepper, chopped
  • 1 can (10 oz) rotel tomatoes with green chilies
  • 14.5 oz can pinto beans, drained and rinsed
  • 1 can (8 oz) tomato sauce 
  • 1/2 can  refried black beans
  • 15-oz no-chicken chicken broth (I used Better Than Bouillion)
  • 1 3/4 cups water
  • 8 oz elbow pasta
  • 3/4 cup Daiya cheddar shreds
  • Garnish: fresh cilantro, chopped, chopped scallions

Heat a large Dutch oven or pot with a fitted lid over medium-high heat and spray with oil, add the onions, garlic, pepper and taco seasoning and 1/4 cup water; cook 2-3 minutes.

Add the canned tomatoes, beans, tomato sauce, refried beans, chorizo, chicken broth and water. Bring to a boil, cover and simmer about 15 minutes. Adjust salt to taste.  

Stir in the uncooked pasta and simmer uncovered over medium heat until al dente, according to package directions.

Remove the pot from heat and top with the cheese, cover and let sit for about 2-3 minutes, until the cheese melts. Serve immediately garnished with fresh cilantro and scallions.