Friday, August 20, 2010

Black Bean Quinoa Patties

Hooray for protein!
Serves 4


Ingredients:


1 Can of Black Beans, rinsed & drained
1 Can of Diced Green Chiles or 2 Roasted Whole Green Chiles
1/4 c. of Flour
1 Whole Egg or 3 Tbsp. of Egg Whites,
For vegan option, soak 1 Tbsp. ground flax in 3 Tbsp. water for 2 minutes and substitute for the egg.
1 Tsp. of Unsalted Mexican Seasoning
Salt to taste
1 C. Dry Quinoa
2 C. Water
1 Large Tsp. of Veggie Better than Bouillon or 1 Veggie Bouillon Cube


Oive Oil for Sauteing


Soak the quinoa in warm water for 5 minutes to release the bitter hulls. Rinse well and combine with the water and bouillon in a large saute pan or in a medium sauce pan. Bring to a boil, then reduce to a simmer until all of the water is absorbed and the quinoa is tender (add more water if necessary). While the quinoa is sauteing, combine the black beans, green chiles, flour, mexican seasoning and salt in a food processor. Taste the mix, and if everything tastes yummy, add the egg (Ew. I wouldn't taste the mix with raw egg in it if I were you, but I might just be a paranoid weirdo). Once the quinoa is done cooking, allow it to cool for 10 minutes, then combine all ingredients in a large mixing bowl. heat 1 tbsp. of olive oil in saute pan. Form the mix into patties, about 3 inches across and 1/4 inch thick, and drop them into the warm olive oil, making them as you go as you go. Flip when the patties begin to get brown and crispy. When each side is crisp, remove the patty from the pan and serve nice and hot. If you allow everything to cool in the fridge after mixing, it will be a little easier to make patties, but I don't have much trouble making patties while the mix is warm. I like to eat my patties topped with cottage cheese or salsa. Yum!


P.S. Don't get brave and try to cook your patties on the grill, unless you really enjoy cleaning it...
P.P.S. Throw in some hemp seed and/or flax see for a little extra somethin' special

Sunday, May 2, 2010

Mexican Style Pinto Beans

Beans, Beans, They're Good for Your Heart...
Serves 4


Ingredients:


1c. Dry Pintos
1 Can Rotel Tomatoes (or 1 can of diced tomatoes & 1 can of green chiles)
1 Sprig of Fresh Oregano (pull the leave off of the stem and tear them in half) or 1 Pinch of Dried Oregano.
1 Tbsp. of Veggie Better Than Bouillon or 1-2 Cubes of Veggie Bouillon
2 C. Water


Optional:
5 Sprigs of Cilantro (pull the leave off of the stem and tear them in half)


Soak the beans overnight (I rinse them and change the water once before I go to bed.). In the morning add all of the ingredients to a crock pot. Set the heat at high, then turn down to low after about 45 minutes (I start the beans when I wake up, then turn down the heat just before I leave for work.) Cook on low for about 8 hours, or until the beans are tender. You can also do this recipe in a large pot on the stove, keeping the heat on low. Make sure the pot is large enough, so that the beans don't boil over while you're gone.

Sunday, March 7, 2010

Lentil Loaf


Meatloaf, smeatloaf, double beatloaf, I actually like this un-meatloaf.

Serves 4 (plus some leftovers, maybe...if you're lucky)

Lentil Loaf Ingredients:

2 15oz Cans of Lentils, Drained and Rinsed
1 15oz Can of Diced Tomatoes, Drained
3 Tbsp. Egg Whites, or 1 Whole Egg
For vegan option, soak 1 Tbsp. ground flax in 3 Tbsp. water for 2 minutes and substitute for the egg.
2 Slices of Sprouted Grain Bread, Torn Into Small Pieces
1/4 Cup Minced Onion
3 Tbsp. Ketchup
2 Tbsp. Worcestershire (Annie's Naturals is Vegan, and SO good!)
2. Tsp. Spike (if you are using salt free Spike, add salt to taste)
1/4 Tsp. Dried Sage
1/4 Tsp. Dried Oregano
Olive Oil to Grease Loaf Pan

Combine all but the onion and tomato in a food processor. Pulse 7- 10 times, or until about 3/4 of the lentils and bread are coarsely copped up. The mixture won't combine completely, but that's okay. Scrape the mixture into a large mixing bowl and add the tomatoes and onions. The Spike is pretty salty, but you should taste the mix to see if you want to add more salt.Grease a loaf pan with about 1/2 tsp. of olive Oil. Pour the mixture into the pan and smooth with a spatula. If you want, you can make a fun little ketchup design on top. Bake at 350 or until browned on top.

Sunday, February 28, 2010

Stuffed Bell Peppers


Protein, Vitamin C, and Yumness Galore!

Serves 5

Ingredients:

1 Cup Brown Rice
2 Cups Water
5 Med-Large Multi-colored Bell peppers
(I like to find peppers that can stand up pretty well, so they don't fall over while cooking).
1 Block Extra Firm Organic Tofu
(You can substitute a can of Black or Pinto Beans, drained and rinsed, if you don't eat tofu).
1/4 Medium Onion Finely Chopped
1 Small Poblano Pepper Finely Chopped
1 Clove of Garlic Minced
1 Can Diced Tomatoes Drained
1 Cup Shredded Lowfat Mexican Cheese Blend
1 Tbsp. Olive Oil for sauteing
1 Tsp. Chili Powder
1 Tsp. Mexican Seasoning
1/2 Tsp. Spike Seasoning
Salt & Pepper to Taste

Combine the rice and water with a dash of salt in a medium sized pan. Bring to a boil, then reduce to low heat. Simmer for 40 minutes or until the rice is tender, adding more water if necessary.

While the rice is cooking heat the olive oil in a large skillet to medium heat. Add the diced onion, garlic and poblano. Cut the tofu into small cubes and add it along with the Spike to the mixture. Stir frequently to ensure that the tofu gets crispy on all sides. Cook until the tofu is golden brown.
If you are choosing to use beans instead, cook the onion, pepper, garlic mixture, but do not add the beans. Cook until the onions begin to turn a golden color.

In a large mixing bowl, combine the cooked rice, drained tomatoes, chili powder, Mexican seasoning, cheese, and tofu/veggie mixture. If you are using beans instead of tofu add them now as well. stir gently until mixed well. Add salt and pepper to taste.

Cut the tops off of the peppers and seed them. Stuff the peppers full of the mixture and bake at 350 until brown on top. If you like, you can add some extra cheese overtop of the peppers while baking.





Sunday, February 7, 2010

Chai Tea or Latte


I like coffee, I like tea, I love the chai and chai, it loves me...

Serves 3

Ingredients:

1 Tsp. Cinnamon
1/2 Tsp. Ground Clove
1/8 Tsp. Dried Ground or 1 Nickle Sized Slice Fresh Ginger
(You can add more if you like, Ginger isn't my favorite, so I go easy on it.)
4 Peppercorns
2 Cardamom Pods Cracked
1/8 Cup of Cream or milk or milk substitute. I like almond, hemp or rice milk.
3 Tbsp. Cup of Tea (Chai Tea) or Coffee (Chai Late). For decaf, try using red tea.
1 Liter of water
Honey, Sugar or Agave Nectar to taste
(I like mine a little sweet. For the whole batch I usually stir in an overflowing tablespoon.)



A French press is the easiest and least messy way to go, but if you don't have one, it's still easy to make this yummy drink on the stove. If you are using the stove top, toast the spices over medium heat, before adding the water to make the chai extra tasty.

French Press: Toss all of the spices as well as the tea or coffee into your French press. Bring 1 liter of water to a boil and pour it in. Let the mixture steep for 10 minutes before depressing the plunger. Pour into a mug (or mugs if you are nice enough to share) until almost full, add creamer and sweetener and enjoy!

Stove top: In a hot medium sized pot, toast all of the spices over medium heat for about a minute. Add the tea or coffee and 1 liter of water. Bring the mixture to a boil and reduce to low heat. Let simmer for 10 minutes. Pour the chai through a mesh strainer into a mug until almost full. Add the creamer and sweetener and enjoy!



Sunday, January 31, 2010

Thai Red Curry


This dish is spicy and sweet, vegan and gluten free! Fun for everyone!

Serves 4

Ingredients:

1 Cup of Jasmine or Basmati Rice
2. Cups of water
1 1/2 Tbsp. Store Bought or 1 Batch of Home Made Red Curry Paste
My Choice: see the Red Curry Paste recipe on my blog, and use the whole batch
My Store Bought Choice: Thai Kitchen
1 Can of Coconut milk
     To be honest, it tastes waaaaay better with whole coconut milk, but it is healthier to go light. :(
1 Tbsp. Soy Sauce (extra to taste)
1 Tsp. Dark Agave Nectar (Optional)
1/2 Lime
5 Sprigs of Cilantro
1 Tbsp. Sesame Oil
Veggies galore!
I like to use 1 med onion chopped, 1 med carrot peeled and thinly sliced, 1 med zucchini, 1 small handful of cauliflower, 1 small handful of broccoli, and 1 small handful of snow, or sugar snap peas.

Rinse the rice. combine the rice and water and bring to a boil over high heat. Once boiling, lower the heat to the "low" setting. Cook for 40 minutes, or until tender. Add water while cooking if necessary.

While the rice is cooking. Heat the oil in a large frying pan or wok. Once hot, add the veggies. Stir fry the veggies at medium-high heat until the onions become translucent; the rest of the veggies should still be fairly crunchy. Stir in the red curry paste until smooth, then add the coconut milk, lime juice, and soy sauce. If you like your curry on the sweeter side, add the agave nectar. Let the mixture simmer at low heat for 5 minutes. Add the leaves of the cilantro to garnish.

Serve over rice, and enjoy!!!

Red Curry Paste

This yummy mixture is the foundation for making Thai Red Curry. It's way more fun to say you made it all from scratch!

Ingredients:

1 1/2 Tbsp. Tomato Paste
3 Thai Chiles (If ya cant find 'em, use 1/4 tsp of Cayenne)
1 Lime
1 Large Clove of Garlic
1 Green Onion
1 Stalk of Lemon Grass, White/Yellow Part Only.
5 sprig-a-roos of Cilantro, Leaves Only
1 Thumb Sized Piece of Galangal (Thai Ginger)

You can usually find galangal at local specialty stores or asain markets. I get mine at a healthfood store. Galangal looks similar to ginger, but it is whiter and waxier. The taste is somewhat similar, so in a real pinch, you can use ginger. I don't particularly care for ginger, so I hold out for galangal.


Peel the galangal and toss it into a blender, food processor, or if you have one, a Magic Bullet (I love, love, love my Magic Bullet!). Next, wash the lime and take a 1 inch x 1/2 inch section of zest (try to only take the green part, as the white part makes it bitter). Add the zest, and half of the lime juice. Remove the stems from the cilantro and add the leaves to the mix. Add the garlic, tomato paste, chiles (I seed mine), Lemongrass, and the first 2 inches of the green onion.

I won't lie, making this paste was a little tricky. I first used my handy dandy Magic Bullet, but the mixture was to small and once it flung to the sides of the container, there was nothing left for the blades to chop. My suggestion would be to do as much as you can in a blender, food processor or magic bullet and then transfer to a mortar and pestle. Hooray for arm workouts!

See you at the Thai Red Curry recipe!!!

Saturday, January 30, 2010

"Chicken" Enchilada Casserole


Yum! This dish is so good and creamy and sooooooooooo easy! It's the perfect thing to warm you up on a cold winter day.

Serves 4

Ingredients:
1 Can of Semi-Condensed Cream of Mushroom soup
Gluten Free Choice: Health Valley Organic
My Choice: Amy's Organic
1 C. of Sour Cream
1 Can Diced Green Chiles
1 C. Shredded Cheese
1 Bag Quorn Chick'n Tenders or if you don't like Quorn, don't eat eggs or wanna go gluten free: 1 Block of extra firm tofu cubed and sauteed.
1/2 tsp. of Chile Powder
1 Tsp. of Mexican Seasoning
My Choice: Frontier Salt-Free Blend
Salt to taste

1 Pack of Corn Tortillas
Tip: If you're not buying organic, read the package, sometimes there's weird preservatives mixed in. Yuck!

I keep some Masa on hand, because I always seem to forget to buy tortillas. The tortillas are really easy to make. You just use 1 part masa and a little more than 1 part water. roll the mix into 1-2 inch balls and roll them out between a bottom layer of plastic wrap and a top layer of waxed parchment. They taste good, but they're really ugly, and they're like Pangaea. They start off whole and end up in 7 pieces...
"Ummmm...that's a tortilla?"
"Yup! Sure is"



Preheat the oven to 350.
Combine the mushroom soup, sour cream, green chiles, and spies. Stir it on up! Mix in the frozen bag or Quorn or the sauteed tofu. Line the bottom of an 8 x 8 class casserole dish with the tortillas. Next add the "Chicken" mixture, then a layer of cheese. Do it all again! Tortillas, "Chicken" mixture and Cheese. Tah dah! Stick it in the oven until golden brown and bubbly.




"Put me in Coach, I'm ready to play!
"

You'll end up with a warm an filling casserole that is a whole meal in its self!!! Enjoy!

Monday, January 25, 2010

Recipes coming soon...

Woo hoo! My first blog ever! I've gathered some really yummy vegetarian recipes over the years that I can't wait to share!!! I'm also excited to post my experiences with teaching and taking yoga classes and to share all my crafty crap that all of my "old lady at heart" friends will appreciate.