Tag Archives: recipe

Breakfast Tacos

Notes: Great for a weekend breakfast after a week of cereal.

Ingredients:
½ tube vegetarian breakfast sausage
8 ounces frozen, fat-free hash brown potatoes
6 corn tortillas

Directions:
Sauté the sausage in a nonstick skillet on medium heat for 5 minutes until browned and crisping. Set aside. Sauté the hash brown potatoes in a sprayed skillet on high heat for 7–10 minutes, or until golden brown. Spoon ingredients into warm tortillas. Top with salsa.
Variations:
Try black beans with avocados, or scrambled tofu or hash browns with refried beans.

Source: Unknown.

Vegan Tostadas

Notes: We both really like these. Fresh, flavorful, quick and easy to make.

Ingredients:
6 Corn Tortillas
1 can fat free vegetarian Refried Beans
1 Tomato sliced
1 Jalapeno diced
1 Avocado sliced
2 cups shredded Romaine Lettuce
1/2 bunch cilantro

Directions:
Preheat oven to broil.
Place tortillas on baking sheet and broil for 2 minutes.
Flip tortillas and broil for 1 minute.
Spread the tortillas with refried beans and tomato slices.
Broil for 5 more minutes.
Remove from oven and place avocado slices, romaine lettuce and cilantro on top in that order.
Serve. Add Salsa to taste.

Source: Unknown.

Black Bean Brownies

Notes: This recipe I found on the internet and altered a little. The original called for cinnamon and less cocoa.We really like these. Opinions are mixed among others that have tried them.

Ingredients:
15 ounces Black Beans drained and rinsed
2 whole Bananas
1/3 cup Agave Nectar
1/3 cup unsweetened Cocoa
1 teaspoon Vanilla Extract
1/4 cup Raw Sugar
1/4 cup instant Oats (more to make brownies less soft)

Directions:
Preheat oven to 350.
Grease 8×8 pan.
Combine all ingredients except oats in food processor and blend until smooth.
Stir in oats.
Pour batter into pan.
Bake 30 minutes.

Blueberry Dessert

Notes: A blueberry cake/cobbler like dessert. I thought this was really good.

Ingredients:
2/3 cup whole wheat pastry flower
1 1/2 teaspoons baking powder
1 tablespoon vanilla
2/3 cup milk substitute
3 tablespoons Agave Nectar
2 cups fresh blueberries

Directions:
Mix flower and baking powder in bowl.
Combine vanilla, milk substitute, and agave nectar in measuring cup.
Add contents of measuring cup to bowl of dry ingredients. Mix until smooth.
Pour batter into 8×8 non-stick pan.
Place blueberries on top..
Bake 45 minutes at 350 degrees.

Roasted Veggie Salad

Notes: We both really like this. Serves 3 to 4.

Ingredients:
12 Brussels sprouts, cut in half
1 head cauliflower, cut into florets
8 ounces new potatoes quartered
1 onion, sliced into rounds
1 head romaine lettuce, chopped
1 can corn, rinsed (I prefer frozen)
1 red bell pepper, seeded and chopped
Salad dressing of your choice. I use this Simple Sesame Seed dressing posted at the bottom.

Directions:
For Roasting Vegetables:
Preheat oven to 350 deg F. Place the Brussels sprouts, cauliflower florets, potato halfs and onion slices facedown on one or more large sprayed baking sheets. Broil the vegetables for 15 minutes, then turn/toss and cook another 15 until veggies are soft. Check frequently for burning.
Put the romaine lettuce pieces in a large bowl. Cover with the roasted vegetables. Top with the corn, bell pepper. Toss thoroughly with salad dressing.

Simple Sesame Seed dressing…

Ingredients:
1 1/2 tablespoons Sesame Seeds
2 tablespoons pure maple syrup
2 tablespoons light Tamari
1/4 teaspoon water

Directions:
Mix all ingredients.

Portobello Mushroom Burgers

Notes: We weren’t real fond of this. Too much mushroom for us. We might eat them again but not on a regular basis.
We served them with broiled Sweet Potato Fries.

Ingredients:
Portobello mushroom – 8 ounces
Tamari (low-sodium) – 2 ounces
Worcestershire sauce (vegetarian) – 2 ounces
Pepper, cracked – 2 ounces
Red onion (large) – 6 ounces
Whole grain bun – 2 bun
Hummus – 2 ounces

Directions:
Preheat oven to 450º.
Snap the stems off the mushrooms.
Place the mushrooms face-up on a baking sheet.
Splash a few drops of tamari and Worcestershire into each cap.
Cook in a casserole dish for 10–15 minutes, until the mushrooms are soft and filled with liquid.
Cook the onion rounds on high heat in a sprayed skillet for 5 minutes, stirring often, until wilted and brown.
Spread the buns with Dijon mustard or hummus.
Place each mushroom on a toasted bun with cooked onion, tomato, lettuce or spinach, and your favorite fixings.

Source: Unknown.

Black Bean Fiesta Bowl

Notes: We both really like this. Serve with Microwaved Tortilla Chips and guacamole.

Ingredients:
1 can black beans, rinsed and drained
2 Tbsp vegetable broth
1 teaspoon red chili powder
1 teaspoon cumin
2 roma tomatoes, diced
4 green onions, chopped
1 can water chestnuts, drained
1/2 cup corn: fresh, frozen, or canned
1 red or green bell pepper, seeded and diced
1 bunch cilantro, rinsed and chopped
1-2 cups cooked brown or wild rice
Salsa or tamari, to taste

Instructions:
In a pan, heat the beans with vegetable broth, chili powder and cumin.
Chop all the vegetables and place in individual bowls.
To serve, place several big spoonfuls of brown rice into bowls. Top that with spoonfuls of beans and then all the veggies.
Top with cilantro and salsa or tamari.

Carrot Cake

Ingredients:

Cake:
2 cups all -purpose flour
2 cups granulated sugar
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
4 large eggs, lightly beaten
1 1/2 cups vegetable oil
3 cups grated peeled carrots (about 10)
1 8-oz can crushed pineapple drained
1/2 cup pecans chopped

Icing:
1/2 cup (1 stick) unsalted butter, at room temp
8 oz. cream cheese
2 tsp. vanilla extract
1 16-oz. box confectioners sugar

Directions:

Cake:
Preheat oven to 350°. Grease and flour 38 inch round cake pans. Since the dry ingredients into a large bowl. Add the eggs and vegetable oil, and stir until well blended. Fold in the carrots, pineapple, and pecans, stirring until thoroughly blended.
Poor 1/3rd of the batter into each pan. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 15 minutes, then remove from pans and let cool completely on wire racks.

Icing:
Place butter and cream cheese in a large bowl. Using an electric mixer set at medium speed, cream the butter and cream cheese until light and fluffy. Add the vanilla. Reduce the speed to low and then gradually beat in the confectioners sugar until the mixture is smooth.