1 tsp olive oil
2 cloves garlic, minced
1 small can diced green chilis, drained
2 cups bell peppers, chopped (any color you like)
1/2 cup onion, chopped
1 can black beans, drained & rinsed
1/2 cup corn
1/2 avocado, diced
salsa
tortillas
in a large skillet heat oil over medium . add garlic and chilis. cook 2 minutes, then add bell pepper and onion. cook until tender. (peppers should still be bright in color, and have a bite to them) add black beans and corn. heat thoroughly. serve on warm tortillas, and top with avocado and salsa.
i’ve been making these burritos for quite a few years, and almost every time they turn out slightly different, mostly because i usually have all the ingredients on hand, but sometimes i’ll have to skip something. either way, they turn out great.
if you have ranch or sour cream, i would highly recommend topping the burrito with one.
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April 23rd, 2008
1 banana, sliced into 1 inch pieces
1 apple, cut into 1 inch pieces
1 pear, cut into 1 inch pieces
1 tbsp brown sugar
1 tbsp cinnamon
1 tbsp lemon juice
6 skewers
preheat grill. (i use an indoor one similar to a george forman) soak skewers in water. meanwhile, mix together the sugar and cinnamon until well combined. add lemon juice and mix. slide fruit pieces onto skewers, alternating. brush sugar mixture over the fruit and place on grill. cook about 6 minutes, turn over and cook another 6 minutes.
this is enough to make about 6 skewers, but it all really depends on how big each piece of fruit is.
you can use any fruit you like, or just have on hand. i actually used 2 slices of canned pears and it worked out great. strawberries, pineapple, and kiwi are just a few other options.
i ended up looking at all 4 grocery stores in my town to find the skewers i needed, so if you don’t have any just place the fruit directly on the grill.
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April 21st, 2008
1 tsp olive oil
1/2 onion, chopped
1 can (14 oz) beans; black, pinto, or kidney, any you like
1/2 cup frozen corn
1 can (14 oz) diced tomatoes
1 can diced green chilis
1/2 tsp garlic powder
1/2 tsp chili powder
1 pinch cayenne pepper (optional)
avocado, chopped (for garnish)
tortilla chips
in a large sauce pan, heat oil over medium heat. add onion and cook until tender, about 3 minutes. add the rest of the ingredients and cook thoroughly. garnish with avocado & serve with tortilla chips.
you can top the soup off with sour cream, cheese, and chives for something a little different.
also, you can use kidney, pinto, white or any other bean you may have on hand.
i make this soup all the time; i usually have all the ingredients in my pantry. it cooks up quick, so it’s great for those times when you just can’t wait any longer. you could also throw all the ingredients in a bowl and microwave until hot.
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April 19th, 2008
1 box yellow cake mix
1 large can sliced peaches
1 can sprite or 7-up
in a large dutch oven, mix together cake mix and peaches. add soda. bake in the oven at 350 degrees for 45-60 minutes, until desired consistency. serve warm, plain or with vanilla ice cream.
before getting this recipe from my brother, i never realized you can use a dutch oven pan in a regular oven. i love how easy, and delicious this peach cobbler is. you can also try pears, or any other fruit you want, fresh or canned.
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April 17th, 2008
1/4-1/2 cup apple sauce (depends on the size of bread)
2 slices bread
margarine
1/8 tsp cinnamon
1 tsp sugar
heat a small skillet over medium heat. meanwhile in a small bowl mix together cinnamon and sugar. butter the bread and place one slice in skillet, butter side down. spread applesauce over bread and top with other slice. sprinkle with cinnamon sugar mixture, and flip when bottom slice is browned. repeat on the other side. cut in half to serve.
probably the strangest use for apple sauce, i was a little apprehensive to making these but they turned out much better than i imagined. this sandwich is great for any meal, or snack. i usually make extra cinnamon sugar to use later and for other recipes. i’ve always used plain unsweetened applesauce, but they now have flavored kinds which would also work.
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April 15th, 2008
1 lb whole-wheat spaghetti (or regular pasta if you prefer)
1 tbsp. vegetable oil
1 red bell pepper, thinly sliced
½ onion, thinly sliced
1 cup frozen peas
4 cloves garlic, grated
1 (2-inch) piece ginger root, grated
1 (10-ounce) pkg frozen edamame
3 tbsp. hoisin sauce
2 limes, juiced
hot sauce, to taste
¼ cup chopped cilantro
¼ cup chopped mint leaves
cook pasta according to directions, reserving 1/2 cup liquid before draining.
heat oil in a large skillet over high heat. add peppers, onions, peas, garlic and ginger. cook 2 minutes. add edamame and heat through. add hoisin, juice of limes, hot sauce and pasta liquid. add pasta and toss to coat. turn off heat and add cilantro and mint. serve in bowls.
hoisin sauce is common in asian cooking and can be found in the asian section at most grocery stores.
i love watching the food network, & i have seen a few shows feature vegetarian recipes, but not many & some contain eggs so that makes many vegetarians turn away. i was pretty excited when rachael ray did a vegetarian, asian style dinner that actually turned out to be vegan. the dinner included hoisin noodle bowls, cucumber salad, and roasted yakitori mushrooms. everything was delicious. i’ve posted all three recipes, using my own versions.
i haven’t been able to find frozen edamame shelled, so i’ve been thawing in it the shell and shelling it myself. this takes a lot more time, so if you can find it shelled definitely go for that.
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April 12th, 2008
2 lbs fresh mushrooms
½ cup teriyaki sauce
1/2 cup green onions, chopped
1 tbsp vegetable oil
1 tbsp grill seasoning
preheat oven to 450 degrees. coarsely chop mushrooms and place on baking sheet. coat mushrooms in teriyaki sauce and add green onions, oil and grill seasoning. mix well and spread evenly. cook 20 minutes, turning once.
if you want a quicker way to cook these, you can sauté them in the oil instead of roasting. i used regular white mushrooms, but you can use any you like or have on hand.
this recipe came from rachael ray’s 30 minute meals (served with hoisin noodle bowls & cucumber salad), but i made it a tiny bit different - mostly because i can never stick to an actual recipe - and posted the recipe i used.
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April 9th, 2008
1 1/2 cups tortilla chips
1 large can pinto beans, drained
1 can diced tomatoes, drained
1/2 cup onion, chopped
1/2 cup corn
1 tsp chili powder
1 tsp steak seasoning
1 tsp garlic powder
grease an 8 x 8 inch baking dish. crush tortilla chips, or use what’s at the bottom of the bag, and cover bottom of dish. in a bowl mix together the rest of the ingredients. pour over chips. place in 350 degree oven and cook 30 minutes, or until heated through.
if you have cheese grate about 1/2 cup and sprinkle over mixture before baking.
salsa can be used to top this off after cooking.
you can also skip the crushed tortilla chips, and use whole ones to eat the casserole with instead of a spoon.
despite the name steak seasoning is vegan. it’s just a blend of spices that tastes great on nearly everything and it adds tons of flavor to this dish.
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April 7th, 2008
2 limes, juiced
2 tbsp rice wine vinegar
1 tbsp imitation honey
1 tbsp toasted sesame oil
1 cucumber, thinly sliced
½ red onion, thinly sliced
2 tbsp sesame seeds
combine juice of limes, rice wine vinegar, honey and sesame oil. add cucumber and onion, season with salt and toss in sesame seeds.
i’ve also made this salad with sliced green pepper ; red, yellow, or orange pepper slices would be great and add tons of color.
seedless cucumbers would probably work best, but i can’t always find them so i usually just use regular. if it’s waxy, you’ll want to peel it first.
serve with hoisin noodle bowls & roasted mushrooms.
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April 4th, 2008
2 1/2 cups potatoes, peeled and chopped
2 tbsp plain soy milk
1 tsp margarine
1 tsp olive oil
2 cups mushrooms, sliced
1/2 cup onion, chopped
3 cloves garlic, minced
1 cup corn
1 can (14 oz) diced tomatoes
1/2 pkg. taco seasoning
boil the potatoes until very tender. place in a bowl and mash, (either with a fork or you can use a hand mixer) adding milk and margarine.
heat oil in a large skillet over medium-high heat. add onion and mushrooms. cook about 3 minutes then add garlic. cook another minute or so, then add corn, diced tomatoes, and taco seasoning. mix well. pour into an 8 x 8 inch baking dish. spread the potatoes evenly over the mixture and cook at 350 degrees for about 30 minutes, or until heated through.
in this recipe, the mushrooms add bulk and texture while skipping the meat so it’s a great vegan comfort food. however, if you have soy ground beef (i often use 1 pkg. of boca), you can use that instead or in addition to the mushrooms. also, if you have cheese just sprinkle some on top of the potatoes before putting them in the oven.
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April 2nd, 2008
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