Tag Archives: vegan

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.

Smashed White Bean and Avocado Club

Notes:

Ingredients:
2 15-ounce cans white beans, rinsed and drained
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
12 slices multigrain bread
1 small red onion, thinly sliced
1 cucumber, preferably hothouse (seedless), thinly sliced (peeled, if desired)
1 4- to 5-ounce container sprouts (such as alfalfa, radish, broccoli, or a combination)
2 avocados, pitted and thinly sliced

Directions:
In a medium bowl, combine the beans, oil, salt, and pepper. Roughly mash the mixture with the back of a fork.
Place 8 of the bread slices on a work surface. Divide the mashed beans among them. Top with the onion, cucumber, sprouts, and avocado.
Stack the open-faced sandwiches on top of one another, avocado-side up, to make 4 double-decker sandwiches. Top with the remaining 4 slices of bread.
Slice each sandwich in half, if desired, and serve.

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

Banana Walnut Muffins

Notes:

Ingredients:
3 ripe bananas
1/4 cup oil
1 cup raw sugar
2 cups whole wheat flour
1 tsp salt
1 tsp baking soda
1 cup chopped walnuts

Directions:
Preheat oven to 360.
In a large bowl mash the bananas until soft.
Add the oil, sugar and mix together.
In another bowl mix the flour, salt, and baking soda.
Combine and mix with banana mixture.
Stir in walnuts.

Line muffin pans and fill 2/3 full with batter.
Bake for about 25 minutes.

Source: Unknown.

Indian Spiced Cauliflower

Notes: We both thought this was just so-so. I was trying to clear out the fridge so I served it with what we hand on hand, fried potatoes and roasted brussels sprouts.

Ingredients:
1½ cup walnuts
4 Tbsp. olive oil
1 head cauliflower, broken up into small florets (about 1½ pounds)
½ tsp. chili powder
1 tsp. turmeric
1 Tbsp. garam masala
¼ tsp. cayenne pepper
1¼ cups vegetable stock
3 Tbsp. tomato paste
¼ tsp. kosher salt

Directions:
Preheat oven or toaster oven to 350°. Spread walnuts on a sheet tray and toast until fragrant, 6 to 8 minutes. Cool, then roughly chop and set aside.
In a medium skillet, heat olive oil over medium-high heat. Lightly brown cauliflower, stirring frequently, then remove from skillet and transfer to a bowl. Add chili powder, turmeric, garam masala, and cayenne pepper to the hot pan and toast lightly, about 30 seconds. Immediately add the vegetable stock, tomato paste, and salt; mix well. Stir in cauliflower and simmer for 2 minutes. Garnish with ground walnuts and serve.

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.