Posted on Leave a comment

Roasted Vegetables with White Beans Salad

I am utilizing the roasted vegetables from my Batch Cooking – Vegetables post for this salad. I roasted three sheet pans of a variety of vegetables. In under an hour I was able to chop and roast a large amount of veggies to be used in a variety of ways. I thought I would show you one of ways I have utilized the roasted veggies.

DSC_0043 78

This salad has a variety of textures and flavors – fresh, roasted, crunchy, creamy

  • Greens, variety, mix different kinds
  • roasted veggies – from big batch cooking
  • white beans, drained, rinsed
  • Gremolata
  • favorite dressing

Note: The vegetables could always be grilled if you do not want to use the oven. Use your favorite veggies. This is also a good way to try a new vegetable you have never had before.

DSC_0041 103

Posted on 2 Comments

Double Bean Burgers

This recipe came about because I forgot to check the pantry for certain ingredients before I went to the grocery. That is why there are two different beans in this burger. The accidental mistake turned out delicious, and now I have another burger recipe for you. My husband had a great idea for these – taco meat, Yum.

First Blend:

  • 2 c rolled oats
  • 1 c walnuts, pieces
  • 1/2 tsp turmeric

Add all ingredients into a food processor and blend until ingredients are well mixed and chopped.

DSC_0043 74

Second Blend:

  • 1 onion, large, diced
  • 2/3 c mushrooms, sliced
  • 1 15 oz can, black beans, drained, rinsed
  • 1 15 oz. can, chickpeas, drained, rinsed
  • 1/4 c tahini
  • 1/4 c nutritional yeast
  • 2 tbsp flaxseed
  • 2 tsp miso paste
  • 1 tbsp All-purpose Seasoning

Add remaining ingredients to the oat mixture.

DSC_0044 62

Blend until all the ingredients form a paste like consistency. Check the texture to see if the mixture holds together. I added 2 tbsp of water at this point so the patties would hold together. If the mixture is too wet, add a little more oats.

Form patties. Place patties onto a prepared sheet pan. Refrigerate for at least 30 minutes. this helps the patties to solidify and hold their shape.

DSC_0044 49

Preheat oven to 375 degrees. Bake burger for 30-35 minutes, until they are brown. Turn patties over about halfway through the baking time.

DSC_0041 84

Serve. Eat. Enjoy.

DSC_0045 48

Posted on 2 Comments

Mexican Fiesta Salad

This salad is so fresh tasting and filling. I made this salad for one of my assignments in a cooking class that I have been taking. I am almost done with the class (about 82% complete with 32 days left for completion). It has been a fun and learning experience.

Top this salad with Avocado Ranch Dressing and you have Fiesta City. With the combination of cooked and fresh ingredients it is a cinch to throw together.

Note: The ingredient measurements are for two salads. You can adjust according to the servings you will be making.

  • 1 bag of Sweet Butter Blend Lettuce
  • 1 c frozen corn, thawed or microwaved
  • 1 can black beans, drained rinsed (I had some extra leftover)
  • 8 grape tomatoes, quartered
  • 1 c brown rice, cooked
  • Avocado Ranch Dressing
  • Smokey Southwestern Seasoning

Note: The recipe for the Smokey Southwestern Seasoning is in the Basics section on my site. However, it is also for sale, pre-made in my store site.

Sprinkle corn, beans and brown rice with Smokey Southwestern Seasoning. Stir.

Microwave the corn, beans, and brown rice just until warm about 30-60 seconds.

Assemble salad.

DSC_0045 42

Serve. Eat. Enjoy.

Posted on 2 Comments

Black Bean Burgers

I have been wanting to make some veggie burgers for some time. Most of the ones I have had seem to have a predominant Southwestern flavor, which is okay, yet I like a little variety in flavor. Also, they always seem to fall apart. These burgers are perfect. They have a wonderful flavor and they do not crumble like most veggie burgers.

These would be great to make up in a double batch and freeze some patties for later use. That is my plan.

This recipe was inspired by the How Not to Die Cookbook. If you use Dr. Greger’s app to check off your nutrients this recipe will give you 6 checkmarks, which goes to show you this is a very nutritious veggie burger.

“I would eat these again”, that is a quote from my omnivore husband. A happy dance is going on in my head right now.

Note: This recipe makes 4 generous veggie burger patties.

First Blend:

  • 1 c rolled oats
  • 1/2 c walnuts, pieces
  • 1/4 tsp turmeric

Add all ingredients into a food processor and blend until ingredients are well mixed and chopped.

DSC_0041 83

Second Blend:

Add the remaining ingredients to the oat mixture.

DSC_0042 72

Blend until all the ingredients form a paste like consistency. Check the texture to see if the mixture holds together. I added 1 tbsp of water at this point so the patties would hold together (If the mixture is too wet add a little more oats).

DSC_0043 59

Form patties. Place patties onto a prepared sheet pan. Refrigerate for at least 30 minutes. This helps the patties to solidify and hold their shape.

DSC_0044 49

Preheat oven to 375 degrees. Bake burgers for 25 minutes, until they are brown. Turn patties over about halfway through the baking time.

DSC_0041 84

Serve. Eat. Enjoy.

DSC_0044 50

Posted on 4 Comments

Quinoa with Roasted Chickpeas & Veggies

Roasting vegetables is probably my favorite way to cook veggies. I can roast a large amount of different veggies at one time. By cooking the veggies this way I save time later in the week because most of the work is all done.

I made a big pot of quinoa and added the veggies to complete the meal. I will have plenty veggies and some quinoa leftover to do with as I wish for another meal. I will share that post another time.

Quinoa:

  • 1 c quinoa, rinsed
  • 2 c vegetable broth
  • 1 tbsp all-purpose seasoning
  • 1 tbsp garlic, minced
  • 1 lemon, zested, and half the lemon juiced

In a large dutch oven add quinoa. Toast quinoa over medium heat. This could take up to about 10 minutes if your quinoa is still wet from rinsing.

DSC_0043 53

Note: I like to toast the quinoa to develop and intensify the nutty flavor that quinoa is known for having.

Add vegetable broth, all-purpose seasoning and garlic.

DSC_0044 44

Bring broth to a boil. Reduce heat to a simmer and cover pan. Cook until the quinoa looks like it has burst open and you see little rings. Add the zest and juice from the lemon to the quinoa and stir.

DSC_0046 31

Roasted Vegetables:

  • 3 medium zucchini, cut into half moons
  • 8 oz. sliced mushrooms
  • 2 pints cherry tomatoes
  • 1 can drained, rinsed
  • 2 tbsp all-purpose seasoning, divided

Preheat oven to 425 degrees. Line two separate sheet pans with parchment paper.

Note: I learned that you do not want to put two wet vegetables on the same pan to roast. Too much liquid releases between the two vegetables. You can see this with the zucchini and mushrooms. Next time I would roast them with other vegetables separately.

Evenly spread out veggies onto the two sheet pans. Sprinkle 1 tbsp of all-purpose seasoning over vegetables on each sheet pan.

DSC_0047 29DSC_0048 28

Roast veggies for 10 minutes. After 10 minutes, stir the veggies on each sheet pan. Also, switch the sheet pans positions and roast for another 10 minutes.

Remove from oven.

Assemble bowls.

DSC_0049 19

Eat. Serve. Enjoy. Let your health start in the kitchen.

Note: The recipe for the all-purpose seasoning is in my basics section, or you can purchase it already pre-made at my store.

 

Posted on 3 Comments

Jackfruit Tacos

We tried Jackfruit for the first time about a week ago and I forgot to document with pictures and the recipe. I am making them again today so I can give you all the details.

Funny saying by my husband, “This fake meat tastes good.” That made me laugh. Jackfruit is starting to become one of my favorite vegan items. It is so versatile. I bumped up the nutritional value and flavor with some add-ins. Also, another plus is that it was an under 30 minute meal.

Make this into a taco bar, and let everyone make their own tacos. They can even help with the slicing and dicing.

Note: I had some filling leftovers, so I decided to make some enchiladas for another time. The recipe will follow soon in another post.

  • Jackfruit – Tex Mex flavor
  • 1 can black beans, drained, rinsed
  • 1 c corn kernels, frozen
  • 1 c salsa, favorite brand (we like Newman’s)
  • 1 tbsp Smokey Southwestern Seasoning
  • Vegan Cheese Shreds
  • Lettuce, shredded
  • Tomatoes (I used cherry, quartered)
  • Corn taco shells
  • avocado, garnish
  • lime, garnish
  • cilantro, garnish

In a large dutch oven over medium heat add: jackfruit, beans, corn, salsa and Smokey Southwestern Seasoning.

DSC_0042 57DSC_0043 46

Cook until jackfruit mixture is heated thoroughly.

DSC_0044 38

Cook shells according to package directions.

Assemble tacos.

DSC_0045 31

Serve. Eat. Enjoy.

DSC_0046 27

Posted on 5 Comments

Chick(en)pea Salad Nests

Recently I have read a few Chickpea Salad recipes. They were mostly mock tuna salad recipes. To be honest tuna salad was never my favorite, but chicken salad that is a whole different story. I have to admit I was a little intrigued. How can you get the same flavor and mouth feel with chickpeas??? I was on a quest…

I have to admit I am doing a happy dance right now because I did it. I am really amazed at how this Chickpea Salad turned out, and on the first try. This will be a weekly staple in my house from now on. It actually took less time (10 minutes max.) to make then when I made chicken salad. I love WFPB eating.

  • 1 can of chick peas/garbanzo beans, drained (reserve liquid – aquafaba), rinsed
  • 2/3 c vegan mayo, divided, more for creamier texture
  • 1/2 c dried cranberries, divided
  • 1 tsp all-purpose seasoning
  • 1 tbsp onion, dried, minced
  • 1 tsp spicy brown mustard
  • 1/8 tsp turmeric
  • 1/4 c celery, diced
  • 1 head of iceberg lettuce, broken into little nests

In a food processor combine: half the chick peas, half the vegan mayo, half the dried cranberries, all-purpose seasoning, dried onion, mustard and turmeric. Pulse about 5 times to combine the ingredients, yet it is still chunky.

DSC_0041 71

Add remaining chickpeas and pulse about 3 times. Check for desired consistency. Transfer mixture to a sealable container. Mix in remaining ingredients and stir well. Taste for seasoning. Chill for at least 30 minutes.

Serve. Eat. Enjoy.

DSC_0043 49

Note: Why save the aquafaba? It is great for baking. I made some blueberry muffins with this and it is amazing. It adds an incredible lightness, height and doming to your muffins. Check out the recipe on my blog. I promise you will not be disappointed.

Note 2: I used turmeric in this recipe, it gives you that hint of a curry flavor. To be honest I usually make my chicken salad, now, chick pea salad without. Both are delicious.

 

 

Posted on 2 Comments

Chocolate Covered Cookie Dough Bites

I was inspired to make these because I have read about or seen different things about cookie dough. The kind of dough that you can eat before baked and not be afraid of salmonella.

My youngest, who is going to be 25 loves cookie dough. Cookie dough ice cream was his favorite for a long time, and it maybe still. I guess you can say he inspired me to make these. Love you Josh.

This is so simple to make. there is a little hands off time in the freezer, but otherwise it is a snap to make.

Dough:

  • 1 can chickpeas/garbanzo beans, drained, rinsed
  • 4 dates soaked in hot water, drained
  • 2 tbsp maple syrup
  • 1/4 c chunky peanut butter
  • 1 tbsp vanilla extract
  • 1 tbsp water
  • pinch of Himalayan salt

Combine dough ingredients into blender.

DSC_0041 79

Blitz in blender until dough is creamy.

Spoon/dip dough onto a sheet pan lined with a silicone mat/parchment paper.

DSC_0043 56

Put into freezer for about an hour to let the dough set up.

Chocolate Coating:

  • 1 c chocolate/chocolate chips

Add the chocolate chips to a microwave bowl.

DSC_0042 68

Microwave chips in 30 second increments. Stir and repeat until chocolate is melted and smooth.

DSC_0045 38

Remove sheet pan with dough bites from the freezer. Dip each dough bite into melted chocolate and put back onto prepared sheet pan.

DSC_0046 34

DSC_0044 47

Refrigerate coated dough bites until chocolate is set.

DSC_0043 57

Store in a sealable container in the refrigerator.

Share. Eat. Enjoy.

Posted on Leave a comment

Quinoa and Garbanzo Bowl

This meal was put together in just a couple of minutes. I had prepared quinoa and garbanzo beans in the instant pot earlier in the day. Because most of the prep was already done I was able to put this together in a flash.

Layer in your favorite bowl starting with the quinoa. Add the remaining ingredients.

Serve. Eat. Enjoy.

DSC_0049 8

Posted on 5 Comments

Instant Pot Garbanzo Beans

This is probably the easiest and quickest way to make garbanzo beans, or any type of beans. It only has two ingredients. How easy is that?

I made this small batch because it was just me and I wanted a neutral flavor so I could add the garbanzo beans to any flavor profile.

  • 1 c dried garbanzo beans
  • 2 1/2 c vegetable broth

I first soaked the garbanzo beans overnight, almost 24 hours. To soak them I start them in hot water.  I learned the hard way that starting the soak with hot water helps to tenderize them.

DSC_0043 26

Rinse beans.

Add beans and vegetable broth to instant pot. Cook according to your instant pot directions. I cooked mine for 30 minutes. They came out perfect with just the right bite to them, and in only 30 minutes.

DSC_0042 33

DSC_0044 22