Tag Archives: main dish

Sesame Rice Bowl

Notes: Serves 2. We both really like this.

Ingredients:
1 cup (uncooked) brown rice
2 roma tomatoes
3 green onions
1/2 large cucumber
1 avocado
2 tablespoons tamari
2 teaspoons sesame oil
Sesame seeds to taste
Black pepper to taste

Directions:
Cook the rice.
Dice the veggies.
When the rice is done, fluff it with a fork and let it sit to cool.
Transfer the rice to a bowl for mixing. Add the sesame seeds, sesame oil and tamari and toss with the rice.
Add the diced veggies to the rice and gently toss again.

Shepherds Pie

Ingredients:
3 Yukon Gold potatoes, cut into quarters
1 tube Gimme Lean cooked
½ cup rice milk
Cracked pepper to taste
16 ounces fresh or frozen green beans
1 onions, diced
8 ounces mushrooms, sliced
2 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 cups cooked lentils (any color)
½ teaspoon ground black pepper
1 tablespoon Bragg Liquid Aminos
6 ounce can tomato paste
1 tablespoon vegetarian Worcestershire sauce

Instructions:
Steam potatoes for 15 minutes, until soft.
Drain and mash in a bowl with soymilk, rosemary and pepper. Set aside.
Steam green beans for 7 minutes, or until bright green and still firm.
Sauté onions on medium heat in a large skillet for 5 minutes, until translucent
Add mushrooms, garlic, and rosemary to the onions. Cook for 5 minutes, until the mushrooms begin to release their juices.
Add lentils, black pepper, and Bragg’s.
Stir in tomato paste and Worcestershire sauce, adding a small amount of water as necessary to combine ingredients.
Place the vegetable meat crumble mixture in a 10-inch cast-iron skillet or casserole dish.
Spread green beans atop mixture.
Spread the mashed potatoes over the top.

Cover with aluminum foil and bake for 30 minutes.

Remove foil and bake another 5 minutes, or until potatoes begin to brown lightly.

Variations: Use frozen peas in place of green beans.

Before going into the oven.

Vegan Kale And Chorizo Hash

Notes: We both liked this. I don’t have measurements for the ingredients.

Ingredients:

Diced potatoes
Fresh kale
Vegan chorizo
ginger

Directions:

In a large skillet, over medium heat sprayed with oil. Add the chopped potatoes and stir occasionally making sure all the potatoes get cooked through. When potatoes are nearly done add the chorizo and ginger. Cook till chorizo is heated through and add kale. Cook till kale softens.

The next time I made it I removed the chorizo from its casing. It wasn’t as good as I remember it being the first time.

Migas

Ingredients:
1 onion, chopped
8 ounces mushrooms, sliced and chopped
2 tomatoes, chopped
1 pound firm tofu, drained, pressed with a cloth, and mashed
1 teaspoon turmeric
1/2 teaspoon cumin
1 jalapeno chopped with or without seeds.
4 corn tortillas cut into 1 inch strips and then halved

Directions:
In a sprayed skillet on medium heat toast the tortilla strips till they firm up then set them aside.
Next sauté the onion with a little water or low sodium vegetable broth until translucent.
Add mushrooms, jalapeno and tomatoes. Cook for 7 minutes or until most of their juices have been cooked away.
Add tofu, turmeric, cumin and tortillas squares. Cook for a few minutes, or until mixture is warmed through.
Served topped with salsa and refried beans and corn tortillas on the side.

Avocado Quesadilla

Notes: I didn’t have any butter so I used a little oil and veggie broth. I included pickled jalapenos.

Ingredients:
1 wrap or tortilla
1/2 ripe avocado, sliced
vegan butter
1-2 tsp maple syrup
additional spices

Directions:

1. Heat the skillet, medium-high heat with butter.
2. Add the tortilla and heat up flipping once.
3. Add and mash the avocado into the tortilla and fold over one side of tortilla.
4. Drizzle the maple syrup over top the hot tortilla and wait for the sizzling to begin. The maple syrup will caramelize with the butter to brown the edges of the wrap.
5. Flip the tortilla so that both sides brown.

Continue reading “Avocado Quesadilla”

Thai Quinoa Salad

Notes: We both liked this. I used red quinoa. I also included some chopped Baby Bella mushrooms.

Ingredients:

1.5 cups uncooked quinoa

10 oz package broccoli & carrot slaw
12 oz fresh broccoli
1/3 cup chopped peanuts
1/4 cup fresh cilantro, chopped
2 tbsp olive oil
Add Avocados Fresh Flavor
1/2 cup sweet chili sauce
1/3 cup Pad Thai sauce

Directions:

Cook quinoa according to package instructions.

Place the broccoli in a microwave safe dish and microwave for 6-7 until soft but not mushy. Make sure it does keep its vibrant color and some crunch. Alternatively you can steam it but the microwave works faster for me.

In a small mixing bowl mix the sweet chili and pad thai sauce and set aside.

In a large skillet add the olive oil, broccoli slaw and shredded carrots. Cook for about 5 minutes until they soften up a bit.

Turn the heat off and add the peanuts, broccoli, quinoa, cilantro and sauce. Mix through and serve while still warm.

Source: Based on the recipe at eatgood4life.com

Quinoa with Veggies

Notes: Pictured with Maple Glazed Brussels Sprouts. I liked it better than Nova did. She not a big fan of quinoa.

Ingredients:

1 cup quinoa
3 cups water
1 pinch salt
3 tablespoons olive oil
3 cloves garlic, minced
1 red bell pepper, chopped
1/2 cup corn kernels
1/2 teaspoon cumin
1 teaspoon dried oregano
salt and pepper to taste
2 green onions, chopped

Instructions:

Bring the quinoa, water, and 1 pinch of salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. Once done, drain a mesh strainer, and set aside.

Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Add the red pepper, and corn; continue cooking until the pepper softens, about 5 minutes. Season with cumin, oregano, salt, and pepper, and cook for 1 minute more, then stir in the cooked quinoa and green onions. Serve hot or cold.