Author Archives: randy

Wild Rice Tacos

Notes: We both really like these. Pictured above topped with chopped fresh spinach.

Ingredients:
1 cup (uncooked)wild rice blend
Corn tortilla shells
1 can black beans, drained and rinsed
Chili powder to taste
Romaine lettuce or some other green chopped

Instructions:
Oven baked corn taco shells:
Pre-heat oven to 375
Wrap corn tortillas in a slightly damp paper towel
Microwave (to steam) for 25 seconds.
Then, place corn tortillas on your oven racks, so that they drape over the sides.
Bake for 7-10 minutes or until crispy.

Filling:
Cook rice per directions
In a pan, heat up the black beans using a couple tbs of vegetable broth.
Add in the rice and Chili powder and stir until mixture is hot all the way through.
Fill Taco shells with filling. Top with greens, jalapenos and salsa.

Mock Tuna Salad

Notes: Both of us found this to be better than we expected. It had good flavor but I didn’t notice a fishy taste. Maybe more kelp next time. Something I would do differently is finely chop the celery. The grater I used just made a stringy mess of it.
We served it on toasted whole wheat skinny buns.

Ingredients:
15 ounces chickpeas, drained and rinsed
2 whole celery stalks
2 tbsp relish (dill pickle)
½ tsp onion flakes
2 tsp nutritional yeast
1 tbsp low sodium soy sauce
2 tbsp vegan mayo (fat-free)
½ tsp kelp

Directions:
In a large mixing bowl, mash chickpeas with a fork until coarse and no whole beans are left. Alternatively, pulse beans in a food processor a few times — careful not to puree, and transfer to a mixing bowl. Shred celery with a cheese grater or pulse a few times in a food processor. Transfer to the mixing bowl and add remaining ingredients, stirring to combine. Add more vegan mayo and/or kelp as necessary or desired and black pepper to taste.

Source: The Happy Herbivore Cookbook

Ramen Stir-Fry

One of my favorite meals.
In a bowl I cover a package or two of Ramen noodles with warm water and let soak. I don’t use the seasoning packet. While the noodles soak I dice up whatever veggies I have on hand. I then wok the veggies with a little oil and tamari. After a couple of minutes I add the drained Ramen noodles and wok for a couple minutes more.
If I don’t have fresh veggies I may use frozen.

Greek-Style Pasta

Ingredients:
3 oz spaghetti (or other pasta, like penne)
1 cup cherry tomatoes
¼ cup fresh dill, chopped (or to taste)
1 cup marinara sauce
pinch lemon zest
1 tbsp vegan parm or nutritional yeast

Directions:
Cook pasta according to directions. Mix warm or chilled pasta with marinara, cherry tomatoes
(bake them in the oven at 350F for a few minutes so they wrinkle if desired, or toss in with pasta
at the end to cook slightly, or leave raw!), dill and lemon zest. Taste, adding more lemon or dill.
Garnish with vegan parm.

Source: Happy Herbivore.

Pickled Jalapenos

Ingredients:

A couple handfuls of Jalapenos sliced
A couple of Garlic Cloves peeled and smashed
1 cup Distilled White Vinegar
1 cup Filtered Water
4 tablespoons raw Sugar
2 tablespoons Kosher Salt

Directions:
In a medium sauce pan combine the garlic, water, vinegar, sugar and salt.
Heat to a boil, stirring occasionally.
Once it reaches a boil, add the jalapenos and push them down in to the liquid. Once the pot comes to boil again remove it from heat and let it sit and cool.
After they’ve cooled, move the jalapenos to a jar using a slotted spoon. Poor liquid over jalapenos to fill jar.
Put lid on and refrigerate.