Tag Archives: main dish

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.

Rice Cooker Black Bean Chili

Notes: Prep Time: 10 mins Cooking Time: 45 mins to 1 hour. Makes 6 servings.

Ingredients:
1 tablespoon olive oil
2 carrots diced
1/2 onion diced
2 cloves crushed garlic
2 cans black beans (drained + rinsed)
1 can black beans (not drained)
2 tablespoons chili powder
1 tablespoon cumin
1 can vegetarian refried black beans
1 large can or box of chopped tomatoes
1 cup vegetable broth
pinch of salt
shredded cheddar for serving
chopped avocado for serving

Directions:
Saute onions and olive oil in large pot over medium heat. Add onions and cook until translucent. Add carrots and garlic and cook until carrots just begin to soften. Transfer to a rice cooker and add broth, tomatoes, cumin and chili powder and start your rice cooker on the quick cook setting. (Or just put it on the regular setting.) After the quick cook has ended (or 20 mins later if you don’t have a quick cook setting) add the black beans and cook for another quick cook cycle (or continue to cook on the same cycle). When the second cycle is done, add refried beans and stir to combine. Leave your rice cooker on “warm” while you set your table allowing the refried beans to come up to temperature. Serve with cheddar cheese and avocado.

Meatless Chorizo

The faux chorizo was made with quinoa, pinto beans and a lot of spices. I originally made it into patties for burgers. The next day I broke the leftover patties apart and reheated in skillet for tacos. I think I liked it better crumbled than in patty form.

Armadillo Sweet Potatoes

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.

Spicy Italian Wheat Balls

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.

Quinoa Salad

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.