Monday, August 7, 2017

Farmer's Market Summer Chili

This hearty bowl full of veggies is the perfect summer chili. These ingredients are readily available at your local farmer's market and you can add or delete some items, just remember to keep it thick.
  • 1 sweet onion, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeno, chopped
  • 1 package Beyond Meat Crumbles
  • 3 garlic cloves,  minced
  • 1 tablespoon shili powder
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon ground coriander
  • 1 teaspoon chopped fresh oregano
  • 1 (28 -oz) can crushed tomatoes
  • 1 (15-oz) can pinto beans, drained
  • 12 ounces shelled fresh lady peas
  • 2 large tomatoes, diced
  • 2 medium zucchini, cut into 1/2" pieces
  • 2 medium yellow squash, cut into 1/2" pieces
  • 1 cup fresh (or frozen) corn kernels (about 2 ears)
  • 1 cup water
  • 1/2 cup chopped fresh cilantro
  • Garnish: Hot sauce, Sour cream, scallions

Heat 1/4 cup water in a large soup pot over medium-high. Steam onion, bell pepper and jalapeno, Stirring occasionally until onions are translucent, if you need to add more water so they don't burn. **If you wanted to make this in a slow-cooker, just add all of the above ingredients except cilantro and garnishes and cook on low about 4-5 hours.

Add crumbles and garlic, stir to break up crumbles, about 3 minutes.

Stir in chili powder, cumin, salt, coriander, and oregano. Cook, stirring often, until fragrant, about 1 minutes. Stir in crushed tomatoes, pinto beans, lady peas, diced tomatoes, zucchini, squash and corn. Bring to a boil, reduce heat to medium-low, and simmer about 45 minutes, stirring occasionally.

Stir in water, 1/4 cup at a time if chili is too thick.

Stir in cilantro and garnish as desired.

Serve immediately.


Thursday, August 3, 2017

Italian Drunken Noodles

I've seen several recipes lately for Drunken Noodles. I had everything except a yellow bell pepper. So, off to the store I went and made this vegan version. I would use more noodles, this called for 8 ounces and it was amazing, but there is enough sauce for a few more ounces. Don't let the ingredient list and directions run  you off. Just prep all of your ingredients before you begin because it actually comes together quickly.

  • Olive oil
  • 1 package Field Roast Italian sausages, cut into coins or half-moons
  • 1 large sweet onion, quartered and sliced thinly
  • 1 1/2 teaspoons salt
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon cracked black pepper
  • 1 each, red, yellow and orange bell pepper, cored and thinly sliced
  • 5 cloves garlic, minced
  • 1/2 cup white wine
  • 2 tablespoons parsley, chopped
  • 1/4 cup fresh basil leaves, julienned, divided
  • 8 ounces (or more) Pappardelle or wide short-flat noodle

Prepare your noodles according to the instructions on the package; then, drain very well. Set aside until sauce is ready.

Place a large, heavy pan over medium-high heat, add 2 tablespoons oil and add sausage. Allow to brown and remove from pan. 

Using the same pan, add the sliced onion (and a little oil if needed) and allow to caramelize and become golden, about 5 minutes or so. Stir occasionally so they don't burn.

Add the salt, Italian seasoning and black pepper, stir to combine.

Add the bell peppers and allow to cook about 2 minutes until slightly tender.

Toss in the garlic, stir, once aromatic (30 seconds to 1 minute) add the white wine and allow to reduce for a few minutes.

Next add in the diced tomatoes with their juice, return the sausage and gently fold the mixture to combine. Allow to simmer 4-5 minutes then turn heat off.

To finish the sauce add a drizzle of 2-3 tablespoons olive oil (or not) and add the chopped parsley and half of the basil. Stir.

Add the prepared noodles and toss well. Check to see if extra salt or pepper are needed. Divide between 4 bowls and top with remaining basil. You can top it off with nutritional yeast if desired.


Thursday, July 27, 2017

Quick Veggie Burrito Bowls

This recipe is delicious. It was already vegan and all the credit goes to fine folks behind Gimme Delicious Food. I made this with only one change. I cooked one bag of the Multi-Grain Medley Rice and divided it between two bowls. Here are my pics of this yummy dish, be sure to head over for the full recipe.

Lay cooked Rice Medley in bowl

Add your toppings:

Add sauce:

Sunday, July 23, 2017

Crab(less) Pasta Salad

During these dog days of Summer, I love a pasta salad, you can mix up the flavors and wind up with totally different tastes in each one you make. I like that you eat them cold and can go back for lunch the next day or two and have a tasty meal with no effort. The only draw back is that the pasta does tend to absorb all the moisture and gets bigger and bigger and bigger. I saved some of the dressing so I can could refresh each serving of the leftovers.  The flavors of this salad make it a keeper and it is so simple to make. This makes a lovely light lunch or can be a side-dish at your next cookout.

  • 1 pound medium pasta shells (or rotini, ziti,- whatever you have)
  • 1 can Hearts of Palm, sliced into strips
  • 1 can large black olives, halved or quartered
  • 1 medium red bell pepper, diced
  • 4-5 green onions, sliced thin, use green and white
  • 3 stalks celery, diced
  • 1/2 cup plain (non-sweet) vegan yogurt
  • 1 cup Just Mayo (or your fav vegan mayo)
  • 1 tablespoon Old Bay seasoning
  • 1 teaspoon celery salt
  • 1 tablespoon yellow mustard
  • 1/2 tablespoon liquid aminos

Cook pasta according to package directions. Rinse with cold water and drain well.

While the pasta is cooking, in a very large bowl, mix the hearts of palm, olives, red peppers, green onions and celery.

In a small bowl, whisk together yogurt, mayo, Old Bay, celery salt, yellow mustard and liquid aminos. Taste and adjust seasonings to your liking. (I added extra Old Bay)

Add the cooled pasta to the bowl of veggies and toss well.

Add about 3/4 of the dressing and stir gently to coat everything.

Serve cold and enjoy!

Wednesday, July 12, 2017

Chick'n & Cauliflower Curry

I enjoy curry dishes, Jack doesn't. He tolerates them on occasion. If you are in the same camp as Jack then try a different dish. Just use the Search button on the right and find something non-curry. But every now a then a girl's gotta have some curry in her life. If you don't have Gardein or prefer not to use processed foods you could certainly use seitan or browned tofu in this dish.
Apparently Curries are hard to photograph well.
  • 1 package Gardein Teriyaki Chick'n (save sauce for something else)
  • 1 large sweet onion, thinly sliced 
  • 3 garlic cloves, minced 
  • 1" piece fresh ginger, minced 
  • 2 bell peppers (red, yellow, orange), cut into short strips 
  • 1 tablespoon olive oil 
  • 1 can (14 oz) coconut milk 
  • 1 tablespoon agave syrup
  • 2 tablespoons yellow curry powder (adjust amount depending on strength of curry) 
  • 2 tablespoons flour
  • salt and fresh ground, to taste 
  • 1 large cauliflower, cut into small florets 
  • garnish: fresh cilantro, chopped garnish green onions, chopped

Cut each strip of chicken into 3 pieces. Cook in a small amount of oil until brown, set aside. Preheat non-stick deep skillet with olive oil at medium heat. Add onion, garlic, ginger, peppers and cook stirring occasionally until soft, about 5 minutes.

Add coconut milk, agave syrup, curry powder, flour, salt, pepper and stir well.

Bring to a boil and add cauliflower. Return to boil, then reduce heat, cover and cook for 15 minutes.

Add the Chick'n pieces and cook another 5 minutes. Garnish with scallions and cilantro.

Serve the curry chick'n and cauliflower over your choice of brown rice or basmati rice.

Wednesday, July 5, 2017

Asian Peanut Noodles with Chick'n

You know I'm a sucker for any Asian dish AND peanut sauce. I saw this recipe while surfing the web and knew it would be easy to make vegan. So here is my version. The first time I made it I used the bean sprouts - the second time I didn't have any. I really didn't miss them so don't let them keep you from making this dish. You could also just use the entire bag of broccoli slaw and call it a day. I think I'll do that next time. But I will make this again for sure.
Peanut Sauce:
  • 14 ounces No Chicken - Chicken Broth
  • 1/3 cup fresh peanut butter
  • 1 tablespoon Sriracha chili sauce
  • 2 tablespoons honey
  • 2 tablespoons Bragg's Liquid Amino Acids
  • 1 tablespoon fresh ginger, grated 
  • 3 cloves garlic, minced

Chick'n Mixture: 
  • 1 package Gardein Teriyaki Chick'n Strips (save sauce for something else)
  • salt and pepper to taste
  • 1 tablespoon Sriracha chili sauce
  • juice of 1/2 lime
  • 6 cloves garlic, crushed
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon Bragg's Liquid Amino Acids
  • 1/1 tablespoon sesame oil
  • 8 ounces rice noodles
  • 3/4 cup green onions, chopped
  • 1 1/4 cup carrots, shredded
  • 1 1/4 cups broccoli slaw
  • 1 cup mung bean sprouts
  • 1 lime, sliced
  • cilantro for garnish

Start to boil water for noodles.

Peanut Sauce: Combine 1 cup chicken broth, peanut butter, sriracha, honey, 2 tablespoons Bragg's, ginger and garlic in a small saucepan. Simmer over low heat, stirring occasionally until sauce is smooth and well blended, about 5-10 minutes. Set aside.

Cook noodles according to package directions. Drain and set aside.

Season chick'n with salt, pepper, sriracha, lime, 3 cloves garlic, ginger and Bragg's. Set aside.

Heat a large skillet or wok until hot. Add oil and saute chick'n on high until lightly brown. Remove chick'n and set aside.

To same pan add 3 cloves crushed garlic, scallions, carrots, broccoli slaw and bean sprouts if using. Add a little salt and saute until tender crisp. About 1-2 minutes. Add chick'n to veggies. Toss well.

Toss noodles with peanut sauce.

To serve: Plate noodles and add chick'n/veggies over top. Garnish with cilantro and lime wedges.

Saturday, July 1, 2017

Spanish Rice with Chorizo

I don't do a lot of cooking with boxed products. However, when they are on sale I pick up one or two to have in the pantry. Some nights when you get home, you just don't feel like spending a lot of time in the kitchen but you do want a yummy meal. This is one of those dishes.

  • 1 box Zatarain's Spanish Rice
  • 1 1/2 cups water
  • 1 can (14 1/2 oz) fire-roasted diced tomatoes (do not drain)
  • 1 tablespoon Earth Balance vegan spread
  • 3 Field Roast Chorizo sausages, cut into 1/2 moons

Mix the water, tomatoes, rice mix and Earth balance in a 2-quart saucepan until well blended. Bring to a boil. Reduce heat to low. Cover and simmer 25 minutes. Remove from heat and set aside for 5 minutes. Fluff with a fork.

While the rice is cooking saute the sausages in a tiny bit of oil. When brown, set aside.

When the rice is ready, dump the sausages in and give it all a good stir.

Serve with hot sauce if desired.