Sunday, January 27, 2013

Cannellini Bean Stew

Although the weather today is beautiful and the high is about 70 I wanted some soup for lunch. I based this on a recipe from Kalyn's Kitchen. Her presentation was beautiful and although her version goes in the crock pot I decided to throw everything (except the sausages) in a soup pot and let it go. My version could also be made in the crock pot.
  • 1 package Tofurky Italian sausage, sliced into coins
  • 2 teaspoons olive oil
  • 2 cans (14.5 oz.) dice tomatoes with juice
  • 2 cans (15 oz.) cannellini beans, drained and rinsed
  • 2  cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon  dried oregano
  • 1 teaspoon fennel seeds
  • 1 1/4 cup no-chicken chicken bouillon
  • 4 cups greens (I used 2 big kale leaves and the rest was spinach)
Heat the oil in a large heavy skillet, add sausages coins and brown on both sides. Set aside.

Put drained beans, tomatoes with juice, garlic, dried basil, dried oregano, fennel seed and chicken bouillon into a soup pot and stir.

Bring to boil. Slice the kale into ribbons (I used baby spinach to make up the rest of the 4 cups of greens - so I didn't bother to cut it). Add the greens to the stew and reduce the heat. Simmer for about 30 minutes or until the greens are cooked and wilted.

To serve ladle the soup into bowls and top with sausage coins. Stir well and enjoy! I served this with some crusty bread for dipping.

Wednesday, January 23, 2013

Four Bean Chili

Here in Florida the weather last week was in the high 70's and low's in the mid-50's. Boy what a difference a few days makes, last night there were freeze warnings. I used that as an excuse to make a big pot of chili. Yes, this is one of those dishes that has a lot of canned stuff in it, but I don't eat like this everyday, so once in a while is okay, right? This cooks really quick so you can come home from work, get it all in a pot simmering and eat within an hour or less. Yum, it was delicious! You could also dump all these ingredients into your slow-cooker, turn it on low and dinner would be ready when you got home.
  • 1/4 cup water
  • 1 large Vidalia onion, chopped
  • 1 poblano pepper, chopped  
  • 3 garlic cloves, minced 
  • 4 cups water
  • 2 tablespoons sugar
  • 2 tablespoons chili powder
  • 1 tablespoon cumin 
  • 2 tablespoons Worcestershire sauce
  • 2 cans diced tomatoes, undrained
  • 1 can navy beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 1 can cannellini beans, rinsed and drained
  • 1 can whole kernel corn, drained
  • 1 (6-ounce) can tomato paste
  • Garnishes: shredded cheddar cheese, sour cream, chopped scallions, hot sauce, chopped cilantro, sliced jalapenos, avocado, etc.
    (somehow I either forgot to take an ingredients pic, or accidentally deleted it!!!)
Heat water in a large Dutch oven over medium-high heat. Add onion, poblano and garlic; steam 3-5 minutes or until tender.

Add the remaining ingredients, stirring to combine.

Bring to a boil; reduce heat, and simmer 15 minutes or more until thoroughly heated.

Ladle soup into bowls. Top with garnishes of your choice (we chose scallions and lots of Frank's Hot Sauce) and enjoy!

Tuesday, January 22, 2013


I needed a snack for the football games this past Sunday. I looked around at all of the produce on the kitchen counter and bam, Pico was in our future. I had huge jalapenos (future post for chocolate covered jalapenos - coming), fresh local tomatoes and a huge bunch of cilantro. I only made a small amount since I like Pico at room temperature. Feel free to double or triple this to feed a crowd.

  • 1 large tomato
  • 1 Roma tomato
  • 1/2 cup chopped cilantro
  • 1 clove garlic, minced
  • 1 large jalapeno, seeded, deveined and minced
  • 1 teaspoon kosher salt
  • 1/2 lime, juiced

Chop the tomatoes over a bowl to catch the juice. Add chopped tomatoes and the rest of the ingredients to the bowl.

Give it all  a good stir and let sit for about an hour for the flavors to marry. Serve with tortilla chips, jicama slices or on your favorite Mex or Tex/Mex food. This dip had such a fresh, delicious flavor we devoured it that afternoon.

Saturday, January 19, 2013

Bowties with Sausage, Cannellini Beans & Kale

I came across this recipe from Cooking Light that I decided to make vegan. I had all the ingredients in the house and used the thawed Field Roast Sausages that were in the frig. We loved this dish for the healthfulness, flavor and of course the superfood kale. The leftovers were also delicious!
  • 8 ounces uncooked bow ties (farfalle pasta)
  • 1/4 cup oil-packed sun-dried tomatoes
  • 1 Vidalia onion, chopped
  • 3 links Field Roast sausage (I used 2 chorizo and 1 italian, crumbled
  • 6 garlic cloves, minced
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon crushed red pepper
  • 14 -ounces no-chicken chicken broth
  • 1/2 large bunch fresh kal, sliced
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • sprinkling of nutritional yeast for garnish and flavor

Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 cup cooking liquid; keep warm.

Drain tomatoes in a small sieve over a bowl, reserving 2 teaspoons oil; slice tomatoes.

Heat a large Dutch oven over medium heat. Add sliced tomatoes, reserved 2 teaspoons tomato oil and onion to pan; cook 5 minutes.

Add sausage and garlic; cook 4-5 until sausage starts to brown.

Add seasoning, pepper, and broth to pan.

Stir in kale; cover and simmer 5 minutes or until kale is tender.

Stir in pasta, reserved 1 cup cooking liquid, and beans.

Serve with a sprinkle of nutritional yeast. I wish we'd had some nice bread to soak up the juices, but we didn't   :-(              Enjoy!

Sunday, January 13, 2013

Beef Noodle Bowl

Here's another tasty, filling and easy Asian dish to try. As usual you can play around with the veggies and use what  you have on hand and enjoy eating! I love international flavors and one dish wonders and it makes clean up a snap!
  • 1 package Gardein Beefless Tips, (defrosted)
  • 4 tablespoons sesame oil , divided
  • 1 teaspoon cornstarch
  • 6 tablespoons soy sauce
  • 8 ounces fettuccine, cooked according to package directions
  • 2 tablespoons ginger, minced
  • 2 garlic cloves, minced
  • 1 cup edamame peas, I used frozen and just sat aside til needed
  • 1 can water chestnuts, drained
  • 1 can baby corn, drained
  • 1 small yellow squash, sliced
  • 1 large carrots, sliced
  • 4 ounces mushrooms, sliced - I used baby bellas
  • 3/4 cup vegetable broth 
  • 1/3 cup rice vinegar
  • 1/3 cup agave
  • 1/4 teaspoon red pepper flakes 
  • 3 scallions, diced for garnish

Slice each piece of Gardein in half and put in a bowl. Add 1 tablespoon sesame oil, cornstrach and 1/2 teaspoon soy sauce. Toss well and set aside.

Start your water to cook the pasta. Cook according 1 minute less than the package directions indicate, drain, add 1 tablespoon sesame oil and toss well. This will keep the pasta from sticking together.

Heat a large wok or non-stick skillet over medium heat. Add 1 tablespoon sesame oil and shake to coat. Add ginger and garlic; cook for 30 seconds.

Add all of the veggies and stir fry until they are tender but still crisp. Remove vegetables and set aside.

Add 1 tablespoon sesame oil to the pan, coat the bottom. Add the Gardein and marinade and stir fry for about 4 minutes. You want it nice brown on the outside. Remove the Gardein and place over the veggies that are setting aside.
I had already removed most of the Gardein when I remembered to take a pic!
Add broth, vinegar, agave, remaining soy sauce, and red pepper to the skillet.

Stir in your noodles and increase the heat slightly. Toss and cook for no more than 2 minutes.

Now, stir in the Gardein and vegetables. Cook for around 1 minute.

Sprinkle with the scallions and enjoy!

Saturday, January 5, 2013

Vegetable Fajitas

I went to a new Mexican restaurant for lunch with some co-workers before the holidays. The menu was extensive and looked delicious, but didn't have much for a plant based girl to eat. I ended up with vegetable fajitas (hold the cheese and sour cream) that were delicious. This is my attempt to remake them, and these are delicious as well, you won't be disappointed! Add what  you like and leave out what you don't - but these are pretty much the veggies I remember being in their fajitas and I love 'em all.
  • 1 red bell pepper, cut into strips
  • 1/2 green bell pepper, cut into strips
  • 4 ounces mushrooms, thickly sliced
  • 1 large jalapeno, seeded and ribs removed sliced into 1/2 moons
  • 1 small yellow squash, sliced
  • 1 zucchini, sliced
  • 2 scallions, sliced into 1 inch lengths
  • 1 sweet onion, peeled, cut in half and then sliced into wedges,
  • 1 large tomato, cut into wedges
  • Garnish: shredded lettuce, avocado, toffuti sour cream, pickled jalapenos and salsa
  • Fajita seasoning (recipe below)

Fajita seasoning:
  • 1 tablespoon cornstarch
  • 2 teaspoons chili powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon cumin

Mix all ingredients together.

Place all the prepped veggies (except the ones for garnish) in a gallon sized zip bag.

Add 1 or 2 tablespoons of your favorite oil, shake well. Add your seasoning mix, all of it, and shake well.

Heat your cast iron skillet and then pour in all the seasoned vegetables. Cook until tender, but not mushy. They still need to bite to them.

While the veggies are cooking get your tortillas out and your garnishes together. I warmed my tortillas in the microwave for about 12 seconds each. Then added a smear of sour cream, a healthy servings of veggies, a little lettuce, a few jalapeno slices and a slice of avocado. Roll up and Enjoy!