One Pot Burrito Bowls

The flavors in this bowl are amazing. This also is a pretty quick dinner in a tad over 30 minutes. I had a half of jar of roasted red bell peppers that I used (didn't want to waste them), but you obviously could use fresh bell if that is what you have. I served this with cheese, pickled jalapenos and tortilla chips on the side. Use whatever your favorite Tex-Mex condiments are or you have on hand. This serves 6-8 and leftovers reheat well.

• 1 tablespoon olive oil
• 1/2 jar roasted red bell peppers, chopped
• 1/2 sweet onion, diced
• 1 package Beyond Meat Crumbles
• 1/3 cup Salsa
• 1 can black beans, rinsed and drained
• 1 can corn, drained
• 1 can fire-roasted diced tomatoes
• 1 can diced green chilies
• 1 cup long grain rice (I had Basamati so that is what I used)
• 1 package taco seasoning
• 1/2 teaspoon chili powder
• 2 cups beef-less beef broth
• Garnish: shredded non-dairy cheese, sour cream, scallions, avocado, cilantro, etc

In a large stock pot heat oil over medium heat. Saute onions and red peppers.

Add crumbles, stir well. Cook 2-3 minutes.

Stir in salsa, black beans, corn, tomatoes, green chilies, rice, taco seasoning, chili power. Stir well. Add stock and bring to a light boil. Cover the pot and reduce heat to low. Cook for an additional 15-20 minutes, or until the rice is cooked all the way through. Be sure to stir every now and then.

When the rice is done add salt and pepper to taste. We garnished each bowl instead of adding the garnish to the pot.

Enjoy!

Sweet Potatoes Stuffed with Quinoa & BBQ Chickpeas

Still loving sweet potatoes as savory dinner dishes. Over the weekend I baked sweet potatoes, wrapped in foil, in the toaster oven. While they were cooking I made a quinoa and the BBQ Chickpeas. Yummy!!!

• 2 large sweet potatoes, wrapped in foil
• 1/2 cup quinoa, rinsed
• 1 can chickpeas, rinsed and drained
• 1/2 cup BBQ sauce
• vegan Parm shreds

Cook sweet potatoes in toaster oven (or regular oven) at 375 until done. Depending on the size this can take from 45 minutes to over an hour.

Place the quinoa in a saucepan with 1 cup lightly salted water. Bring to a boil over high heat, then reduce and simmer for 10-15 minutes or until the water has been absorbed.

Toss chickpeas in a small skillet with the BBQ sauce. Warm over medium heat and stir occasionally.

To serve, put the sweet potato on your plate and split down the middle, stuff with quinoa and chickpeas. Garnish with shredded vegan parm if desired.
Enjoy!!

Tartar Sauce

When we use Gardein Fishless Fillets to make fish tacos, this is the tartar sauce I make. You can add more or less Sriracha to suit your tastes. This is so easy to make and taste amazing. Give it a try.

• 2 tablespoons fresh dill, finely chopped
• 3 tablespoons dill pickle relish
• 3 tablespoons sweet pickle relish
• 1/3 cup Just Mayo
• 1 large shallot, finely diced (I sometimes use sweet yellow onion)
• 2 tablespoons lime juice
• 1/8 teaspoon sea salt
• a few dashes Sriracha sauce

Remove fronds from dill and chop finely. Add to mixing bowl with all the other ingredients. Stir well and refrigerate til good and cold.

*** You can use all dill or sweet relish if you prefer. This is all about what you like.

Potato, Leek & Barley Soup

I made this soup yesterday. I had bought leeks at the store and they were  just hanging out in the frig. It was on the chilly side and windy and my son was moving out, so the doors were open a lot. I decided we needed soup for dinner. This was the amazing results.

• 2 tablespoons vegan margarine (I used Earth Balance)
• 3 large leeks, cleaned and sliced**
• salt and pepper
• 32 ounce vegetable broth
• 2 pounds russet potatoes, peeled and chopped
• 1/4 cup uncooked barley
• 1-2 bay leaves
• Garnish: fresh chopped parsley, crusty bread

In a large dutch over, heat butter over medium-high heat. Add leeks and season with salt and pepper.

Cook, covered, stirring occasionally until leeks are soft, about 10 minutes.

Add broth, potatoes, barley and bay leaves. Stir well and bring to a boil Simmer until potatoes are tender 15-20 minutes.

Remove bay leaves. Use your immersion blender and blend until mostly smooth. Taste and add more salt and pepper if needed.

Serve garnished in coffee mugs or bowls.

NOTE: To clean leeks, I slice mine in half and then sliced that into half moons. Fill a large bowl with water and toss sliced leeks in. Swirl a time or two and the dirt and sand will sink and the leeks will float. Use your hands and just scoop them from the top. Be sure not to pour the water over them or the yuck will get stuck on the leeks.