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Quinoa with Roasted Chickpeas & Yellow Squash Bowl

It had been a while since I had made quinoa for us. It is probably because I very rarely make dish more than a couple of times. It keeps my husband guessing on what we will have for dinner, and me too sometimes. It forces me to be creative with our meals.

This time I took inspiration from the ingredients in my refrigerator that I wanted to use up. I was already making some quinoa and chickpeas for a client so I doubled the amount of quinoa and chickpeas and split it between my client and ourselves. Here is what else I used for our bowls. It is simple and easy. The measurements are for two bowls.

Preheat oven to 400 degrees. Line baking sheet with parchment paper.

In a large bowl combine the chickpeas, yellow squash and JB’s All- Purpose Blend or you can use the All-Purpose Seasoning that has a few more herbs. Either one is a great addition of flavor. Stir all the ingredients so that the seasoning thoroughly coats the  chickpeas and yellow squash. Spread the chickpea mixture onto the prepared baking sheet. Bake for 25 minutes. Stir the chickpeas and squash about halfway through the baking time.

Assemble bowls and serve with the Creamy Cilantro Sauce/Dressing.

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Serve. Eat. Enjoy.

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Easy Refried Bean Casserole

I came up with this Easy Refried Bean Casserole when I was looking through my pantry to see what I could make for dinner. At first I was going to make taquitos, but the corn tortillas kept falling apart. It was just not going to work. That is when I came up with this casserole. It is basically refried bean taquitos in a casserole form. It  can be ready in about 30 minutes, is easy to assemble and requires very few ingredients. It turned out to be a winner.

Preheat oven to 350 degrees.

Layer tortillas into an 8 inch pie plate. Spread a layer of the Shortcut Refried Beans on top of the tortillas. Sprinkle half the corn on top of the beans. Sprinkle some Smokey Southwestern Seasoning on top of the corn. Repeat 1-3 more times It just depends on how deep is your pie plate.

Bake until it is hot, about 20-25 minutes.

You can use a number of different toppings: Guacamole, your favorite salsa, or my Creamy Cilantro Sauce/Dressing.

Serve with a salad or your favorite green vegetable.

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Note: Make sure you get Non-GMO corn products.

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Pinto Bean Burgers

These Pinto Bean Burgers turned out better than I thought they would. I was afraid the texture would be too mushy. It is hard to make a bean burger that is not mushy. I have been able to make a firm burger with my Black Bean Burgers, but I wanted to try hand with a different type of bean. If you want to try something other than black beans, give this one a try. They are pretty tasty.

  • 1 onion, medium, diced
  • 1 tsp garlic, minced
  • vegetable broth for sautéing
  • 1 1/2 c pinto beans
  • 1/2 c gf rolled oats
  • 3 tbsp aquafaba (liquid from canned chickpeas)
  • 2 tbsp walnuts, chopped
  • 2 tbsp cilantro
  • 2 tsp Smokey Southwestern Seasoning

Cook onions and garlic in a medium skillet over medium heat. Stirring frequently cook the onion mixture until it is soft and translucent. Use vegetable broth as needed to keep the onions from sticking to skillet. Transfer to a food processor.

Add beans, oats, aquafaba, walnuts, cilantro and Smokey Southwestern Seasoning. Process until the mixture is a chunky paste. Shape into 4 patties.

Make sure your skillet is hot before you begin to cook the patties. Cook the patties at medium heat, turning the patties when they are browned, about 6 minutes. Brown the second side of the patties.

Serve. Eat. Enjoy.

Note: These are good with BBQ sauce, salsa or a spicy aioli.

 

 

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White Bean Spread/Dip

I wanted to make a type of sandwich spread or dip for JB. It is very simple and delicious. It also freezes well. This White Bean Spread/Dip is made entirely in the food processor, which is another plus.

Combine all the ingredients, with the exception of the parsley into a food processor. Process until smooth and creamy. Add parsley and pulse 2-3 times to incorporate the parsley.

Note: White Bean Spread/Dip can be used as a sandwich spread or dip for veggies. You could also thin it out with some plant milk and turn it into a sauce. It is very versatile and adaptable to different flavor profiles.

Serve. Eat. Enjoy.

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Strawberry Chocolate Hazelnut Smoothie

I do not drink smoothies very often, but this is more like a dessert, and that is how I treated this smoothie. It was a fruity, chocolatey treat. This recipe makes two servings and only contains 3 ingredients.

Combine all the ingredients into a high-speed blender. Blend until smooth and creamy.

Serve. Drink. Enjoy.

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Spinach Quinoa Herb & Chickpea Salad with Green Goddess Dressing

I love to take base ingredients and put them together and make something new. By adding some fresh greens and the Green Goddess Dressing I turned the Quinoa Herb Salad into something incredibly tasty and different from its original form.

This recipe is for one salad. All you have to do is increase the ingredients to increase the servings.

In a medium/large bowl layer Quinoa Herb & Chickpea Salad, baby spinach and tomatoes. Dress the salad with the Green Goddess Dressing.

Serve. Eat. Enjoy.

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Green Goddess Dressing

I think just about everything needs a sauce or a dressing. It just makes the dish come together and amps up the flavor. I made this dressing for a client. It is nutrient rich, flavor packed and completely delicious. Thank goodness I made extra for my home.

Oh, and another thing, it is made in the blender. Now that is easy.

Note: You can use any cultured plant that you like. You can even make it yourself. Also, you can use any type of nuts that you like.

Combine all the ingredients into a high-speed blender and blend until smooth and creamy. Chill for about 30 minutes before serving.

Serve. Eat. Enjoy

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Quinoa & Chickpea Herb Salad

This is a simple quinoa dish that takes regular quinoa and up the ante. It is flavor packed with dried and fresh herbs. You can use this as a base to tasty lunch bowl or add some mixed greens and have a protein packed salad. It is all good any way you like it.

Cook quinoa with Jb’s All-Purpose Blend or All-Purpose Seasoning according to the package instructions.

Combine all the ingredients together and stir until well combined.

Note: I like the multi-colored quinoa for this dish because of the variety of flavors, but you can use whatever type of quinoa you have on hand.

Serve. Eat. Enjoy.

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Healthier Chocolate Hazelnut Spread

This Chocolate Hazelnut Spread is divine and decadent. It is light and airy and irresistible. Most Chocolate Hazelnut Spreads use whole hazelnuts that need roasting, coconut oil, sugar and other ingredients I do not want to eat. Mine is much simpler (only 6 ingredients) and delicious.

I did not have hazelnuts when I made this, but I did have hazelnut flour/meal. It worked perfectly. WARNING: This is definitely an indulgence so do not go overboard. I  know it will be hard, but you can do it.

Uses for the Chocolate Hazelnut Spread are numerous: fruit dip, added to smoothies, crepe filling, spread onto waffles and to make truffles. Oh my, so many options.

  • 1 c hazelnut flour/meal
  • 1 tsp pure vanilla
  • 1/2 tsp salt
  • 2/3 c dark chocolate chips, melted
  • 3/4 c plant milk
  • 1/2 c Date Paste

Combine all the ingredients into a high-speed blender. Blend on the nut butter setting. You may need to stop and scrape the sides down. Just start over. This actually only took about 3 minutes to blend.

Taste for sweetness and adjust as needed.

Share. Eat. Enjoy.

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Millet Chickpea Salad

I had some cooked millet that I wanted to use in another way. Instead as a base for a grain bowl I made a salad. This salad is good as is, or you can bulk it up with some salad greens. Also, it is good cold or warm. Either way you choose to eat it – Delicious.

Combine all the ingredients into a large bowl and thoroughly stir them until they are well incorporated.

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Serve. Eat. Enjoy.

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