Tortilla Soup… Kinda.

Serves 8!

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Ingredients:

  • 1 cup/185g dry pinto beans
  • 1 cup/185g dry black beans

(soak the beans overnight in water; should be 3-4 inches above beans while soaking)

  • 1 cup/180g quinoa
  • 1 large red onion
  • 1 medium-large zucchini
  • 2 medium carrots
  • 1 jalapeño
  • 1 cup/180g corn kernels
  • 1 14oz can fire-roasted diced tomatoes with green chilies
  • 1 14oz can no salt added tomato sauce (+1 full can of water)
  • 1 4oz can diced green chilies
  • 1 teaspoon: cumin, coriander, smoked paprika
  • 4 large cloves of garlic, diced or grated
  • salt and pepper to taste

Directions:

  1. Make sure you soak the beans overnight!
  2. Put the beans into a slow cooker covered by an inch or two of water.  Set on high, and beans should be cooked in about 3 hours.  Once they’re done, set the slow cooker to low.
  3. Roast the onion, zucchini, carrots, and jalapeño until slightly browned.
  4. Once beans are cooked, add quinoa, tomatoes + water, and chilies.  Add spices and garlic.
  5. Allow quinoa to cook (30-40 minutes, if you turn down to low), and add the roasted vegetables.  Add the corn last.
  6. Soup should be done, but you can allow it to hang out on low for a while in the slow cooker.

Optional toppings (kind of, I mean, you should put them on top):

  • avocado
  • lime juice
  • vegan cheese shreds
  • cilantro
  • dairy free quesadilla!

Warm Lentil Salad with Tempeh Bacon and Mustard Vinaigrette

Serves 2

IMG_3875Ingredients:

  • 1 cup green lentils
  • 2 cups vegetable stock (or 2 servings of vegetable bullion, which is what I used)
  • 1 medium carrot, chopped into small pieces
  • 1 portobello mushroom cap, chopped into small pieces
  • 1 shallot
  • 3 large cloves of garlic
  • 1 teaspoon rosemary
  • 1 tablespoon turmeric
  • 1 teaspoon lemon pepper
  • 2 servings tempeh bacon
  • Baby mixed greens
  • Dressing:
    • 1/4 cup apple cider vinegar
    • 1 tablespoon dijon mustard
    • 1 tablespoon whole grain mustard
    • 1 teaspoon toasted sesame oil
    • 1/2 tablespoon of tahini

 

Directions:

  1. Boil the lentils in the veggie stock for 15-20 minutes, until cooked through and tender.  Set aside, but keep warm!
  2. Broil the tempeh bacon until it becomes crispy, flipping once.
  3. Sauté carrot, mushroom, shallot, and garlic until the carrots become soft.
  4. Add the herbs/spices and sauté an additional 5 minutes.  Add the lentils to mix.
  5. To make the dressing, put all ingredients into a container (if you find it a little tart, you can add some agave or other sweetener, but I wouldn’t add much!).

To serve:

  • Plate baby greens.  Top with vegetable mix and lentils.  Pour 1/2 the dressing over each serving.  Top with 1/2 of the tempeh bacon each.

Bahn Mi Bowl-o-rama

It’s kind of funny. I cook all the time, but I fail to ever really think I’m creating new recipes or anything worth sharing, so I don’t post here.

I am hoping to change that this year.  Really.

 

I got pretty bored the other day and decided that I had some carrots, cucumber, and radishes that needed pickling, so I figured out how to do that.  Then, I thought, oh man, I could make something like a Bahn Mi with this.  And, the bowl was born.

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Here’s the basic info on pickling that I used.

Note: I used apple cider vinegar and agave, and added a crushed garlic clove, used whole peppercorns, and played around with the herbs/spices.  And I doubled this recipe.  I love spicy food, but they aren’t kidding about the heat, here!

The Bowl

Ingredients (for 1):

  • short grain brown rice (cook however much, but about 1/2 cup cooked)
  • 1/2 bunch of kale
  • pickled veggies
  • fresh cucumber (about 1/4 should be good)
  • fresh carrot (1 medium)
  • 1/2 package of tofu, pressed, dried, and cut into cubes
  • avocado
  • vegan mayo of choice
  • sriracha
  • lime juice

Really, aside from the pickles, this is a very easy recipe.

Directions:

  1. Make the pickles beforehand, so that they are cooled and pickley!  Also, preheat your oven to 425!
  2. Cook your rice!
  3. While rice is cooking, season your tofu cubes with salt and pepper and pop them in the oven.  Bake for about 25 minutes, until a little browned and crispy!
  4. Slice your carrot and cucumber up and set aside.  Wash and destem kale, then chop into ribbons.  I like to steam my kale quickly, but it will be just fine totally raw, if you chop it up small.
  5. Assemble!  Start with the rice, then kale, veggies (fresh and pickled), tofu, avocado, and mayo.  Drizzle (or pour, no judgement) sriracha and lime juice over the top.

That’s it!

Vintage Goes Vegan: Hot-Dog-and-Eggplant Casserole

I’ve been trying to gather inspiration to try out these recipes through ingredients I already have around.  I recalled that several of the recipes in the books used hot dogs, so when I was at the store a few weeks ago, I bought a package of Smart Dogs.  All of the other ingredients are staples in my pantry and refrigerator, anyway, so when I came across this recipe, I knew I had to make it.

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I was discussing the idea of this one with my friend, and both of us agreed it was an odd combination.  I don’t think I’ve ever heard of anyone raving over eggplant and hot dog casserole, so I was a little worried about wasting a whole bunch of perfectly good food.  I knew the eggplant part would be good, but I didn’t know how to feel about the hot dogs.  But, the point of this is to try new things I wouldn’t otherwise try, so I did it!  The verdict?  It was good, and actually got better as left overs!  If you’re feeling like trying something a little off the wall, Hot-Dog-and-Eggplant Casserole may be just for you.

Ingredients:

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1 medium eggplant (mine was a little smaller; in the recipe, it says you should have 5 cups, and I had about 4)
flour
1/3 cup olive oil
1/2 cup chopped onion
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon dried basil
1 small clove garlic
1 lb frankfurters, cut in 1 inch pieces (I used 6 of the smaller sized Smart Dogs)
1 can (1 lb) tomatoes, undrained (mine was 12oz)
Cooked rice (I used farro, but also ate the left overs on pasta!)

Because of the smaller amounts on some ingredients, this went from 6 servings according to the recipe to 4 generous servings!

Directions:

  1. Peel eggplant. Cut into 1-inch cubes; measure 5 cups (note that mine only measured 4 cups). Toss eggplant with flour to coat lightly.
  2. In hot oil in large skillet, sauté onion intil tender – about 5 minutes.
  3. Add eggplant, salt, pepper, basil, and garlic. Cook, stirring ocassionally, until eggplant is lightly browned.
  4. Add hot dogs and tomatoes, mixing well. Simmer, covered, 20 minutes, stirring occasionally. Serve over rice (or in my case, farro, or really whatever you want!).

Makes 4 servings

I also made the left overs into a calzone, with a little Daiya, so be creative with your left overs!!!

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