Rice and Corn cakes with Spicy Black Beans

serves 4

I got this recipe from a April/May 2005 Eating Well magazine.  The crispy corn cakes and side of black beans made a complete meal, super filling and the kids loved it.

1 c. short brown rice
2 c. water
6 scallions, trimmed and sliced
2 t. minced garlic
1/2 t. dried thyme
16 oz. canned corn, drained
1 c. panko bread crumbs
1/2 t. sea salt
1/4 t. black pepper
3 t. egg replacer
4 T. warm water
4 t. coconut oil, or olive oil
15 oz. black beans
1 c. homemade salsa, or canned salsa
1 avocado, sliced (optional)

cook rice, scallions, garlic and thyme in 2 c. of water.  stir and bring to a boil.  Reduce and simmer for about 10 minutes, until rice is cooked.

Mix in a sauce pan black beans with salsa and heat through.

In a separate bowl mix corn, panko, salt and pepper.  When rice mixture is finished add to the corn and panko bowl mix and mix well.  In a small cup mix 4T. warm water with 3 t. egg replacer, whisk well.  Add to corn mixture and stir well.

Take handful of mixture and make 8 patties.

Heat 2 t. oil in a skillet on med/high heat.  Add patties and cook until slightly browned.  Flip and cook on other side. 

Place a large spoonful of black bean salsa on a plate and place 2 corn patties on plate.  Top black beans with slices of avocado and serve warm.

No Beef, Beef Stroganoff

2 portobello mushrooms, sliced thinly and then cut in half
1 c. flour
1 onion, sliced thinly
1 T. chopped garlic
1 T. worchestershire sauce, gluten free
2 T. Olive oil
2 T. Earth Balance
10 1/2 oz. Vegetable broth
1 pkg. of eggless, diary free egg noodles, gluten free
1 c. non dairy sour cream
pepper and salt to taste

Cook noodles as directed on package.  Place sliced mushrooms in bowl of flour and turn to coat the mushroom pieces.  In a separate sauce pan, preheat olive oil and earth balance butter on Med.  Add garlic, mushrooms and onions.  Cook for approximately 5-8 minutes or until the mushrooms are cooked through.  Add vegetable broth, worchestershire sauce, pepper, salt and no dairy cream cheese.  Cook until heated through.  Serve sauce over cooked noodles.

Serves 6-8

Bean Burritos with Green Chili Sauce

The MacDonald clan was craving Mexican food tonight and since we have been trying to go vegan, I came across this great recipe Green Chili And Almond Cream from the Vegan Chef.  We were going to try it on Portobello mushroom fajitas, until I realized I didn't have any bell peppers.  So always having beans on hand, we decided to go for Green Bean Burritos.  I have to say we were all very pleasantly surprised with how much flavor this had!  Even our 9 year old said "this is definitely a keeper mom"  So here's another one to add to our list of keepers (vegan style).

Green Chili And Almond Cream
1 cup raw almonds
2T. nutritional yeast flakes
1 t. garlic powder
1 t. chili powder
1 t. ground cumin
1/2 t. powdered kelp
1/2 t. salt
1 cup olive oil
1/2 cup water
2 T. apple cider vinegar
2 t. lemon juice
2 - 4 oz. can diced green chiles
1T. cilantro, dried or 2 T. fresh cilantro, chopped

  Begin by blanching the almonds: in a small saucepan, place 2 inches of water, and bring to a boil. Add the almonds and cook for 1 minute. Remove the saucepan from the heat and set aside for 3 minutes to cool. Remove the almonds from the water, squeeze each almond between your thumb and forefinger to remove the skin, and set them aside for 5 minutes to dry and cool. Place the almonds in a blender or food processor and process for 1-2 minutes to finely grind them. Add the nutritional yeast, garlic powder, chili powder, cumin, kelp, and salt, and process for 30 seconds to combine.
In a small measuring cup, combine the oil and water, and add the mixture to the blender in a slow stream while the machine is running. Scrape down the sides of the container, add the vinegar and lemon juice, and continue to process the mixture an additional 1-2 minutes or until thickened. Transfer the mixture to an airtight container and stir in the green chiles and cilantro. Chill in the refrigerator for 30 minutes or more, to allow the flavors to blend. Use as a replacement for sour cream in recipes, also as a condiment or spread on sandwiches, a dip for raw veggies or chips, or as a sauce for steamed vegetables and grains.
Yield: 3 cups



Burrito filling:

1 T. olive oil
1 can refried beans or 1 can black beans, rinsed and drained
1 1/2 c. corn (canned or frozen) I use the Trader Joes roasted corn.
2 T. chopped garlic
1 t. chipotle pepper
1/2 t. redmond real salt
1/2 white onion, chopped
2 c. cooked rice
6 gluten free flour tortillas
1 jar of your favorite green sauce
Green Chili and Almond Cream

Place olive oil in a pan and add beans, corn, garlic, chipotle pepper and salt.  Mix well stirring until heated through.  Add rice and mix well until warmed.

Warm tortillas in the oven for a few seconds.  Place Rice and bean mixture on tortilla (approximately 1/2 c. on a large tortilla).  top with Green chili almond cream, green sauce and chopped onions then roll up and serve.  You can place them in an oven to warm them first if you like.

Stuffed Bell Peppers with quinoa and black beans

We have been wanting to try Quinoa and I came across this recipe for Quinoa with black beans.  I wasn't sure what to serve with it so we decided to use it as a stuffing for some bell peppers instead and it was a Super Big Hit!

Serves 4

1 t. olive oil
1 onion, chopped
3 cloves garlic, minced
3/4 c. quinoa
1 1/2 c. vegetable broth
1 t. gr. cumin
1/8 to 1/2 t. cayenne (we used a lot less to make it less spicy)
1 can diced tomatoes (15 oz)
1 can corn (15 oz)
1 can black beans (15 oz)
1/8 c. dried cilantro or 1/4 c. fresh cilantro
4 green or red bell peppers, cut tops off and clean out the insides
salt and pepper

Preheat oven to 375
Place peppers in a baking dish fill 1/4 of the way with water and cover with tin foil and cook for 20-25 min.  until tender.

Heat oil in a sauce pan on med heat.  Add onion and garlic and saute until translucent.  Add quinoa, and veg broth.  Season with cumin, cayenne, salt and pepper.  Bring to a boil.  Cover and reduce heat to low and simmer for 20 min.  Remove lid turn heat to med and add corn, beans, cilantro and tomatoes and cook simmering for 5 min. 

Remove peppers from oven, drain water, and fill each pepper with quinoa and black bean filling.  Place back in baking pan and place in the oven for 5 minutes.  Serve.

Black bean lettuce wraps

Though these are not very beautiful to look at, they are so good, super easy and very low in fat and calories. 
2- 15 oz. cans black beans, drained
1 avocado, diced
1/2 green bell pepper, chopped
1/2 onion, diced
2 cloves garlic, minced
1-2 c. favorite salsa
2 T. lime juice
1 t. ground cumin
1/2 - 1 t. chipotle pepper seasoning (optional)
1 c. cilantro, finely chopped
8 large romaine lettuce leaves

Place beans over med heat.  Add remaining ingredients, excluding romaine and heat until heated through about 5 min.  Place 1/4 c. of filling in the center of each lettuce leave like a taco and serve.

Serves 4

Chickpea Taco's (from Kevin Nealon)

1 small onion, chopped

1 tablespoon olive oil

1 celery stalk, chopped

1 green bell pepper, seeded and chopped

1 15-ounce can chickpeas, drained

3 - 5 tablespoons salsa

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1 dash cayenne pepper, or to taste

8 - 10 taco shells



In large sauté pan, heat oil over medium heat.



Cook onion, celery, and green pepper until softened. Add chickpeas, salsa, cumin, and chili powder. Stir and cook until warmed. Mash chickpeas slightly with a fork for better texture.



Fill shells evenly with mixture from sauté pan. If desired, top with any of the following: chopped tomatoes, shredded soy or rice cheese, low-fat guacamole, shredded lettuce, hot sauce, or salsa.

Vegan Fettuccini Alfredo

1 T. Olive Oil
8 fresh mushrooms, sliced
7 garlic minced
1 cup coconut milk, almond milk or soy milk
1 pinch nutmeg
1/2 t. smoked paprika
2 T. earth balance
1 t. black pepper
1/4 c. nutritional yeast
1/2 c. vegan sour cream
juice 1/2 lemon
2 T. Gluten free flour mixed with 1/2 c. coconut milk

Saute mushrooms and garlic in olive oil.  Place Mushrooms, garlic, coconut milk, nutmeg, paprika, earth balance, black pepper and nutritional yeast in a blender and blend until smooth and creamy.

Remove pan and place in a saucepan.  Cook on med heat.  When slowly boiling add sour cream.  Stir well.  Bring to a rolling boil and add flour and milk mixture.  Stirring constantly to avoid burning.  When sauce has thickened and become the correct consistency, remove from heat and add lemon juice to taste.

Serve over fettuccini noodles.

Super Yummy Vegetarian meatloaf

2 cups water

1 t salt

1 c. lentils

Boil water and cook lentils until soft.  Approximately 25 min. 

1 white onion, diced

1 c. quick-cooking oat or 1 c. bread crumbs

3/4 c. grated cheese (no cheese sauce would work or use vegan cheese)

1 egg, beaten (egg replacer)

1/4 c. tomato sauce

1/4 c. BBQ sauce (with no corn syrup or frutose)
2 T. garlic, minced

1/2 c. BBQ sauce for topping

Remove lentils from stove top and add to blender.  Blend until smooth, adding small amounts of water to a (peanut butter like consistency).  In a bowl mix onions with oats/bread crumbs, grated cheese and garlic.  Add lentils to mix and stir well incorporating all ingredients.  In small bowl mix tomato sauce with BBQ sauce and egg.  Add to lentil mix and mix well. 

Grease a loaf pan/bread pan and pour lentil mix into pan.  Pat down top to make it smooth.  Bake at 350 for 30-35 min.  Top with 1/2 c. BBQ sauce and cook an additional 10 min. 

Let cool and serve.

Fast and Healthy Burritos

1 can black beans, drained
1 can Hatch's tomatoes
2 c. brown rice, cooked
1/4 c. chopped cilantro
1/2 white onion, chopped
2 T. minced garlic
2 T. lime juice
2 c. grated cheese
6 flour tortillas
sour cream
1 avocado

Place beans in a sauce pan, add Hatch's tomatoes, cilantro, onions, garlic and lime juice.  Cook until boiling, then turn down to a simmer.  Heat tortilla shells on the grill or microwave to soften.  Top tortilla with cooked rice & bean mixture, top with cheese, sour cream & sliced avocados.  Roll up into a burrito and serve with chips and salsa.

Mizithra Lemon baked pasta-- SOOOO yummy.

Our new family favorite!  Dad could not get a enough of it and it is on his top 5 list now! 

Mizithra is a hard greek cheese that can be found at your local grocery store (usually in the deli department).  You could also use parmesan or pecorino romano.

Ingredients


1 pound linguine

6 Tablespoons Olive oil

2 Tablespoons Garlic, Minced

1 whole Lemon, Juiced And Zested

2 cups Sour Cream

½ teaspoons Kosher Salt, Or More To Taste

Plenty Of Grated Mizithra Cheese

Flat-leaf Parsley, Chopped

Extra Lemon Juice



Preheat oven to 375 degrees. Cook pasta until al dente.

In a skillet, heat olive oil over LOW HEAT. Add minced garlic. Squeeze lemon juice into the pan. Turn off heat.

Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained pasta and stir together, then pour pasta into an oven safe dish.

Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)

When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with mizithra cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.

Black bean Quesadilla

We have been on quest recently to find good healthy vegetarian foods that the kids will love too.  Today we came home from church and everyone requested quesadillas.  Regular quesadillas though not vegan are vegetarian, but the plain old cheese one's just didn't sound as good for me, plus how healthy is a flour tortilla with just a slab of cheese in the middle?  What's a mom to do? Come up with a healthy alternative, of course!
BLACK BEAN QUESADILLA

Makes: 6-8 quesadillas

2 cans of black beans, drained
1 handful of cilantro, chopped
3 T. sour cream
1 onion, chopped
1 can green chilis
1/2 red bell pepper, chopped
1/2 orange bell pepper, chopped
1/2 pkg of taco seasoning, or use the taco seasoning mix found below
6-8 large flour tortillas
1 1/2- 2 c. grated mexican cheese
coconut oil

In a saucepan heat a little coconut to coat bottom of pan.  Saute onions & bell peppers until just softened (don't overcook because you'll still want a little bit of crunch), add black beans, sour cream, green chilis and taco seasoning, stir and heat until boiling.  Turn off heat and remove from stove top. 

Heat small amount of coconut oil in a frying pan, place 1 flour tortilla in pan and cook until just browned, then flip over, top 1/2 of the tortilla with 1/2 c. of black bean mixture and 1/4 c. cheese flip the other half over the tortilla to fold in half.  Cook until just browned, then flip over and brown the other side.  Cut into 3-4 triangular wedges and serve with sliced avocado.

Other ideas to use the black beans mix:

Taco filling

bean dip

(you could also puree it for the bean dip)

Enchilada filling

burrito filling

(add some tomatoes and lettuce, or not)

Taco salad topping

This Ain't your Mama's Chicken Salad (lovingly named by my husband)

1 large can (kirkland brand) chicken, drained and shredded
1/2 c. mayo
1/2 t. paprika
3/4 c. cranberries
1/2 c. celery, chopped finely
1 green onion, sliced finely
1/4 c. red bell pepper, chopped finely
1/2 c. slivered almonds
1/2 t. salt
pepper to taste.

Mix  all ingredients in a bowl.  Serve on bread, as a sandwich, on lettuce cups, inside half a red bell pepper shell, in a tomato or on a tortilla and wrapped.

Smoky best chili

3 white onions, chopped
2 T. garlic, minced
1 # turkey hamburger
2 c. chicken broth
2 cans tomato sauce (small cans)
1 can Rotel tomatoes w/green chilis
1/2 bag of chipotle flavored taco seasoning
1 T. Reg Taco seasoning
2 dashes of cayenne
1 can creamed corn
1 can regular corn, drained
4 cans kidney beans, rinsed and drained
1 T. liquid smoke
1 T. regular hot chocolate (secret ingredient)
2 T. BBQ sauce
4 1/2 t. ranch seasoning

Brown onions and garlic in oil (we use coconut oil) in a large sauce pan. Brown turkey hamburger in a separate pan. When onions are translucent add chicken broth, browned meat, tomato sauce, rotel, taco seasonings, kidney beans, cayenne, corns, beans, liquid smoke, hot chocolate, bbq, and ranch. Cook on med/high until brought to a boil. Then turn heat down and simmer for 15 min. Serve with sour cream, chopped cilantro and top with cheese

Quick Chicken Enchiladas

1 T. Butter or I use Coconut oil
1 c. onions, chopped
1 t. garlic, minced
4 oz. can of green chilis
1 can cream of chicken soup
1 c. sour cream
1 c. enchilada sauce
3 c. cooked chicken, I use a rotisserie chicken
3 c. grated monterey jack cheese or mexican cheese mix
1 bunch of cilantro, chopped
8 flour tortillas

preheat oven to 350. pour 1/2 cup enchilada sauce on botton of a 9x13 baking pan, coating evenly.
Melt coconut oil or butter in a sauce pan. Add onions and garlic and saute until translucent. Add green chilis, soup, sour cream and 1/2 c. enchilada sauce. Mix well and heat through.

Assemble enchiladas. Place of the chicken on top of the tortilla, add sauce and top with cheese, roll tortilla and place in baking pan. Continue with all 8 tortillas. Top the enchiladas in the pan with remaining sauce and cheese. bake for 15-25 min. or until cheese has melted. When done garnish with chopped cilantro.

yummy Chicken Corn Chowder and Homemade Cornbread

CHICKEN CORN CHOWDER

serves 8

1 1/2 # chicken breast

1 onion, chopped

2 cloves of garlic, minced

4 T. coconut oil

1 T. cumin

1 c. whipping cream

4 c. shredded monterey jack cheese

4 c. chicken broth

2 T. chicken seasoning, or chicken bouillon

2 c. frozen corn (I use Trader Joes' frozen roasted corn)

1 can of green chili's

1 can of creamed corn

1 roasted bell pepper, chopped

1 tomato, chopped (for topping)

1 avocado, chopped (for topping)

cilantro chopped (for topping)

hot sauce, if desired

Heat coconut oil in sauce pan and add chicken, cook until just about done and then shred chicken, add onion, cumin & garlic and cook until chicken is all the way done. Add remaining ingredients, cook on med-high heat, stirring occassionally until cheese is melted. Serve warm topped with tomatoes, avocado, cilantro and cheese.

HOMEMADE CORN BREAD

Perfectly moist, and crumbly..

Makes 24 large muffins

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup cake flour
1 cup sugar
2 tablespoons baking powder
1 1/2 teaspoons salt
4 large eggs, at room temperature
3 ounces (3/4 stick) unsalted butter
1/3 cup vegetable oil
1 cup coconut milk or regular milk
1/2 cup yogurt or buttermilk
For glaze:
3 ounces (3/4 stick) unsalted butter
1/4 cup honey
1/3 cup water

preheat the oven to 350 degrees. line muffin tin with paper liners.

Sift together cornmeal, all-purpose flour, cake flour, sugar, baking powder, and salt 2 times. Set aside.

In a medium bowl, whisk together eggs. Melt butter and immediately whisk into eggs in a slow stream. Whisk in oil, milk, and yogurt. Whisk in dry ingredients just until combined.

Scoop about 1/2 cup of batter into large muffin tins. Bake for 30 minutes, or until a tester inserted in the center comes out clean.

To make the glaze: While corn bread is baking, place butter, honey and water in a microwave safe bowl. Microwave on high for 1 min, or until butter is melted. Whisk until blended.

When corn bread is done, remove from oven and brush top of the bread with honey butter mixture. Then serve.

Kid's Favorite Thai Peanut Butter Noodles

Kids enjoying our littlest one couldn't get it in fast enough and they all ate every last bite

• 1/2 cup chicken broth
• 1 1/2 tablespoons minced fresh ginger root
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 2 teaspoons hot chile paste (optional) (I add this after the kids have been served)
  
• 3 cloves garlic, minced
• 16 ounces Udon noodles or Spaghetti
  
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts

1. Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.
2. Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts. This would also be good garnished with cilantro and topped with teriyaki or thai flavored chicken.
   

Serves 4-6

Fish Tacos with Chipotle cream sauce

John was craving fish tacos tonight so we went to costco and picked up a package of Tilapia and this is what we came up with. They were soooo good. Way better than Chili's fish tacos dad said and those were his favorite until now.

Crunchy Fish:
1 # Tilapia
(we used the Costco's breaded tilapia in the fish section using half & freezed the other half)

*To make your own crunchy topping:
1 large egg, beaten
1 c. panko bread crumbs (we love panko it makes such a good crunchy crust, you could use bread crumbs or whatever you like as well.)
1 1/2 T. Taco seasoning (recipe on this blog)

Preheat skillet on Med. Mix the panko bread crumbs with the taco seasoning in a container. In separate container beat egg well. Dip tilapia in egg then panko mixture to coat well. *if using Costco's pre-breaded fish sprinkle both sides of the fish with the taco seasoning. Then place on skillet. Cook fish on both sides until browned and fish flakes easily. Set aside to rest.


Chipotle Cream sauce:
1 c. sour cream
1 can chipotle chili in adobo sauce
1 can diced tomatoes with green chilis
1 t. taco seasoning (recipe here on blog)
1/2 lime juiced

Mix all above ingredients in a bowl. set aside.

Cook corn tortillas in a lightly oiled skillet warming on both sides. Place two corn tortillas on plate, top with fish, chipotle cream sauce, cheese, avocados, shredded cabbage, cilantro, and tomatoes. Then serve.

Our Favorite Chicken Pot Pie Recipe

This recipe takes some time. But it is OH SOOO worth it! We have been making this for our family for the past 7 years and we still haven't found a chicken pot pie we like better. It's great when you need some comfort food. You can also use this recipe using left over turkey from thanksgiving.

This recipe serves 6-8


8 T. unsalted butter
1/2 # button mushrooms sliced
2 carrots peeled and diced
1 yellow onion, chopped
1 small red bell pepper, seeded and diced
salt and black pepper to taste
1 garlic clove, minced
1 t. chopped fresh thyme
1 1/4# boneless skinless chicken thighs, cut into bite sizes
1/4 c. all purpose flour
2 c. chicken stock
1 c. half and half
1 c. peas (frozen or canned)
2T. fresh chives, chopped
2 T. fresh parsley, italian chopped

Biscuit topping:
1 c. all purpose flour
1 T. sugar
2 t. baking powder
1/2 t. salt
pinch of cayenne
5 T. unsalted butter
1/2 c. buttermilk *

Make filling in a oven proof frying pan. Melt 2 T. butter over med. heat. Add mushrooms, carrots, onions and bell pepper and season with salt and pepper. Cook, stirring occassionally until lightly browned and just barely tender bout 10 min. Add the garlic and thyme and cook, stirring until fragrant about 1 min. Transfer to a large plate.

Raise heat to med-high and add 2 T. butter. Then add the chicken and season with salt and black pepper. Cook until chicken is lightely browned and barely cooked through about 4 min. Add chicken to plate with veg. mix.

Reduce heat to med-low and melt 4 T. butter in the pan. add flour and whisk constantly until bubbling but not browned about 1 min. scraping up any browned bits on the the pan bottom. Pour in the stock and the half and half, raise heat to med-high and bring to a boil. Reduce the heat to low and simmer stirring occassionally until thickened. About 3 min. Add the vegetables and chicken, peas, chives and parsley. Season with salt and pepper. Remove from heat and cover with aluminum foil to set aside while you make the biscuit topping.

*You may make the recipe up to this point and then refrigerate filling for up to 6 hours, then uncover and reheat gently, stirring frequently while making biscuit topping.

Preheat oven to 400

Biscuit topping:
whisk flour, sugar, baking powder, salt and cayenne until blended well. cut in butter until the pieces are no larger than a pea. add the buttermilk and stir until a soft dough forms.

Uncover the filling. bring to a boil over med high heat, about 3 min. reduce heat to med-low and using a spoon scoop up small amounts of the biscuit topping and drop onto the hot filling. The topping will almost completely cover the filling.

Move pan to oven and bake until the biscuits are lightly browned about 25 min. Then serve.

Vegan Chili

This is kind of a sweet chili, the kids and husband LOVED it!!

3/4 c. water
1 c. dehydrated TVP (you can sub this for 1# of cooked ground beef or turkey if like, however it would no longer be considered vegan)
1 T. olive oil
1 onion, diced or 1/2 - 1 c. of dehydrated onions, reconstituted
2 t. garlic, minced
1 large can of bushs baked beans (we used the Vegetarian style)
2 cans kidney beans
1 large or 2 small cans of tomato sauce
1 can Rotel diced tomatoes with chilies
1 pkt of chili seasoning (we used lowry's)
1/4 c. masterpiece bbq sauce.

Reconstitute TVP by boiling the water then add the tvp. Stir well, so it doesn't burn. Turn off burner. While the TVP sits, add 1 T. Olive Oil to a large sauce pan, when hot add onions and garlic. Cook until onions are translucent. Then add the Tvp, mix well to coat the TVP with onion mixture. Cook about 2 more minutes. Then add remaining ingredients. Cook for 15-20 minutes. Then serve. You can garnish with sour cream and cheese if you like.

Mexican Chili