Category Archives: Cooking & Recipes

Quinoa Sloppy Joes

Notes: I just made this up as I went. I’m guessing on the amounts. Makes 3-4 sandwiches. Pictured with Creamy Vegan Potato Salad.

Ingredients:
2 cups cooked quinoa
1/8th cup diced onion
1/8 cup diced green bell pepper
4 tbsp ketchup
1 tbsp mustard
1 tbsp Dijon mustard
1 tsp paprika
1 tsp chile powder
vegetable broth for cooking
bread of choice (I used whole wheat)

Directions:
Saute onion and bell pepper in a little vegetable broth in a pan until they are soft. Add the ketchup, mustards and spices. Stir to mix well. Add in the quinoa and stir till mixed and heated.

Creamy Vegan Potato Salad

Notes: We both thought it was slightly bland.

Ingredients:

1 1/2 lbs. small Yukon gold potatoes (I used butter potatoes)
1 ripe avocado
2 tablespoons Dijon mustard
2 tablespoons diced red onion
2 tablespoons fresh dill, chopped (I used 1 tbsp dried)
1/2 cup cucumber, diced
1 teaspoon fresh lemon juice
1/4 teaspoon salt, or to taste
black pepper, to taste

Directions:
Scrub the potatoes well, then chop into 1-inch cubes. Add 2 inches of water to a large sauce pot, then arrange the chopped potatoes in a steamer basket inside. Bring the water to a boil over high heat, then reduce the heat and cover, allowing to steam for about 10 minutes, or until the potato chunks are just fork-tender. (Be careful not to overcook!)

While the potatoes are cooking, combine the avocado, Dijon mustard, red onion, cucumber, dill, lemon juice and salt in a medium bowl, and mash well with a fork. This mixture will be on the acidic-tasting side, until you mix it with the potatoes, but feel free to adjust any flavors to suit your taste.


Source

No Bake Chili Brownies

Notes: We both liked these. The pepper leaves just a hint of heat on the roof of your mouth.

Ingredients:

2 cups walnuts
2 1/2 cup pitted dates
1 cup cocoa powder
2 tbsp flax seed meal
1 tsp cinnamon
1 tsp chili powder
1/4 tsp Celtic salt

Ganache

1/4 cup coconut oil, melted
1/2 cup cocoa powder
2 tbsp maple syrup
1/2 tsp chili powder
1/2 tsp cinnamon
1 tsp red pepper flakes

Directions:

Line a 8×8 square baking pan with unbleached parchment paper and set aside.

In your food processor add the walnuts, chili powder and cinnamon and pulse until fine. Add the cocoa powder and pulse for 10 seconds. Add the pitted dates in 2-3 batches and process. Press the mixture into the pan.

In a small bowl, mix the topping ingredients and pour it over the brownie mixture. Sprinkle the red pepper flakes if using. Place the brownies in the fridge until set or in the freezer for about 5 minutes. Cut the brownies into squares and store in a cake stand for up to 4-5 days.

Source: eatgood4life.com

Creamy Vegan Broccoli and Rice Casserole

Notes: Made this for Thanksgiving. It must have spent too much time in the oven reheating. Some of the rice was hard. Otherwise I thought it was pretty good. Nova didn’t care for the flavor.

Ingredients:

Sauce:

1 1/4 cup plain, unsweetened soymilk (or other non-dairy milk)
1/2 cup nutritional yeast
4 teaspoons cornstarch or potato starch
1 clove garlic
1/2 tablespoon lemon juice
1/2 tablespoon sherry (optional)
1/2 teaspoon salt (or more to taste)
1/2 teaspoon onion powder
1/4 teaspoon dry mustard
1/4 teaspoon smoked paprika
pinch cayenne pepper
1 tablespoon tahini or cashew butter (optional)
very generous grating black pepper

1 head broccoli, cut into small florets (about 5 cups)
1 medium onion, chopped
1/2 red or yellow bell pepper, chopped
1/2 cup chopped celery, chopped
1 3/4 cups cooked chickpeas (or other options, see below)
1 teaspoon dried thyme
3 cups cooked brown rice (warm, if possible)
2 tablespoons sliced or slivered almonds (optional)

Directions:
Preheat oven to 375. Lightly oil or spray a medium casserole dish (about 2-1/2-quart size).
Place the sauce ingredients into a blender and process until smooth. Set aside.
Place the broccoli in a steamer basket set over water and steam, covered, until just barely tender, about 3 to 4 minutes. Remove from heat.
While the broccoli is steaming, heat a large, deep non-stick skillet or saute pan. Add the onion, bell pepper, and celery and cook, stirring constantly, for 4-5 minutes. Stir in the chickpeas, thyme, rice, and steamed broccoli. Make sure the sauce is well-blended, and add it to the skillet. Stir gently and cook until heated through, about 5 minutes. Check seasonings, adding more salt and pepper if necessary, and smooth into the prepared casserole dish and sprinkle with almonds, if desired. Bake until the top begins to brown, about 20 minutes. Serve hot.

Source

Brussels Sprouts and Shiitake Mushroom Soup

Notes: We thought this was so-so. If there is a next time I’ll change the spices. Didn’t care for the thyme or maybe I just put in too much. I halved the recipe and it still made a lot.

Ingredients:
1 medium onion, chopped
14 -16 ounces small Brussels sprouts, trimmed and cut in half
6 ounces shiitake mushrooms, stemmed and sliced
3 cloves garlic, minced
6 cups water or vegetable broth
1 1/2 teaspoon dried thyme
1 1/2 teaspoon rubbed sage
1/4 teaspoon freshly ground black pepper
1 teaspoon salt, or to taste
1/2 cup uncooked brown rice
1 15-ounce can great northern beans, drained and well-rinsed (optional)
1 cup no-chicken broth (optional)
1-2 teaspoons lemon juice (optional)

Directions:
Heat a large, non-stick pot. Add the onion and cook, stirring, until it becomes translucent. Add the Brussels sprouts and cook until onion begins to brown, about 2 more minutes. Add the mushrooms and garlic and cook for about two more minutes.
Add all remaining ingredients except for the optional ingredients. Cover and simmer on low heat until rice is cooked, about 50 minutes. Check seasonings and add more along with the lemon juice, if desired. If you’re using the beans, add them and the broth and cook for about 15 more minutes.

Source: FatFree Vegan Kitchen

Quinoa

Quinoa (the name is derived from the Spanish spelling of the Quechua name kinwa or occasionally “Qin-wah”) originated in the Andean region of Ecuador, Bolivia, Colombia and Peru, where it was successfully domesticated 3,000 to 4,000 years ago for human consumption, though archeological evidence shows a non-domesticated association with pastoral herding some 5,200 to 7,000 years ago.

I just find it interesting looking.

Dark Chocolate Pistachio Truffles

Source: Slightly altered from this recipe at My Whole Food Life. We used almond butter and regular dates.

Notes: These are pretty good.

Ingredients:
1/2 cup almond butter
1 dark chocolate bar
1 8oz bag of dates (pits removed)
1/3-1/2 cup pistachios (Chopped fine or ground into dust)
1/4 tsp salt

Directions:
In the food processor or blender, combine the pecan butter and dark chocolate. Once they are mixed well, add in the dates and salt and mix until well combined. A ball of dough will form. Spread your chopped pistachios onto a plate. Roll the dough into balls, then roll the balls through the chopped pistachios. Once that is done, place the balls on a lined baking sheet. Once all the balls are done, stick the baking sheet into the fridge to firm up.

Black Bean and Sweet Potato Quesadillas

Notes: Nova liked this better than I did. I just thought it was so-so. I used whole wheat tortillas.

Ingredients:

1 large sweet potato
1 cup brown rice, cooked
8 ounces vegetarian, no added oil, re-fried beans
1 cup of salsa
1 cup fresh spinach
8 ounces black beans, drained and rinsed
¼ teaspoon onion powder
¼ teaspoon chili powder
¼ teaspoon cumin
1 jalapeño pepper, diced (optional and HOT)
6-8 Flour or Grain Tortillas

Instructions:

1. Preheat oven to 375ºF
2. Prepare a sheet pan with parchment paper
3. An hour before you plan to eat, peel and quarter the sweet potatoes
4. Bake sweet potatoes in the oven for 45 minutes to one hour, until soft
5. In the meantime, prepare rice in a rice cooker or on stove top as directed
6. Remove sweet potatoes from oven and toss into a mixing bowl
7. Mash sweet potatoes with the salsa, rice and fresh spinach
8. Place sweet potato mash in a sauce pan and mix in black beans and refried beans, heating mixture thoroughly over medium heat
9. Add onion powder, chili powder and cumin to taste and stir
10. Place a tortilla in a frying pan on medium heat, and slather the side facing up with sweet potato and bean mixture
11. Add jalapeños if desired
12. Place another whole wheat tortilla on top
13. Press down on top tortilla with spatula with pan on medium heat for about 3 minutes
14. Flip with spatula and cook for another three minutes
15. Voila! Cut into desired number of sections
16. Serve topped with salsa

Tip: Also try this with black-eyed peas instead of the black beans or any other favorite beans.

Source: Engine 2