Notes: We served this with a walnut sauce. The potatoes come out perfect. We might use a different spice next time. Will also probably serve with a green salad.
Ingredients:
Sweet potatoes
Garlic – crushed/minced
Fresh spice of choice crushed (I used Rosemary and I chopped it up)
Directions:
Preheat oven to 400 degrees.
Slice sweet potatoes at an angle not cutting all the way through.
Place garlic and spice inside the cuts.
Wrap in foil and bake for 45 minutes.
The recipe called these “Eat Balls” but I’m calling them “Wheat Balls” as they are mostly wheat gluten. The recipe is from a new book we just purchased “My Beef With Meat” by Rip Esselstyn the Engine 2 guy. The flavor was good but they were extremely rubbery. I don’t know if that’s they way they are supposed to be or not. I served them with whole wheat fettuccine, pizza sauce and frozen peas.
Dinner tonight consisted of roasted corn, black beans, onion, grape tomatoes and avocado all tossed in a citrusy dressing served atop quinoa over a bed of romaine lettuce.
It was a lot better than we were expecting.
Notes: I made this up as I went so I don’t have any amounts.
Ingredients:
Cumin
Garlic powder
Chili powder
Onion Powder
Black pepper
Whole wheat tortillas
Mashed potatoes – I steam cubed, new(red) potatoes, skin on, for 20 minutes and then mash
Enchilada sauce
Diced red pepper
Diced jalapeno
Chopped green onions
Black Beans
Fresh Spinach slightly chopped
Directions:
Preheat oven to 350.
Mix first 4 ingredients in to mashed potatoes.
Spray glass cooking dish.
Spread enchilada sauce on bottom of dish.
Place spinach on tortilla.
Spread potatoes on tortilla.
Sprinkle on a few black beans, red peppers, jalapeno peppers and onion on top.
Roll tortillas and place in baking dish.
Spoon enchilada sauce over the enchiladas.
Bake uncovered for 30 minutes.
Ingredients:
¼ package Silken Lite tofu
1 avocado, peeled and seeded
Juice of ½ lime
Directions:
Blend the ingredients together until smooth, adding a small amount of milk substitute or water to achieve desired consistency.
El Mezcal in Ottawa, KS. Not really in the Wichita area but it seems we do eat in this town occasionally when riding trails near there. Nice to see a vegetarian section on the menu. We split an order of fajitas and a side of guacamole. Although the menu says the fajitas contain broccoli ours didn’t. It was pretty good.
Rene’s Mexican restaurant in Haysville.
I don’t know if it’s on the menu but I just asked for a bean and rice burrito. Also a side of chips and sauce. It was pretty good but I prefer El Jalisco‘s bean and rice burrito.
Notes: I thought these were pretty good. Nova didn’t like them. Mixed reviews from others that tried them.
Ingredients:
1 1/4 cups canned (almost a full can) chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons (165 grams) natural peanut butter
1/4 cup (80 grams) honey (agave would be amazing too!)
1 teaspoon baking powder**
a pinch of salt if your peanut butter doesn’t have salt in it
1/2 cup (90 grams) chocolate chips
Directions:
Preheat your oven to 350°F / 175°C.
Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
With wet hands, form into 1 1/2″ balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes.
Yields about fourteen 1 1/2″ cookie dough balls.
Source: Unknown.
I just came across this photo of a silverware caddy in the form of a cactus that I made for our patio table many years ago. I don’t have a clue whatever happened to it.
Notes: Both the flavor and texture pretty good.
Ingredients:
2 cups of water
2 cups of milk substitute
1 cup of raw sugar
1/4 cup of all purpose whole wheat flour
1/4 cup cocoa powder.
Directions:
In a large pan combine all ingredients. Whisk over medium high heat until it begins to boil and thicken up.
Pour the pudding mix into the molds and put in the sticks. Place molds in the freezer.
