Tag Archives: go meatless

SWEET POTATO BLACK BEAN ENCHILADAS

THIS IS TOTALLY YUMMY!!!!!

Serves: 8 

From eatingbirdfood.com

Enchilada Sauce

  • 28 ounce can diced fire roasted tomatoes
  • 1½ Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon cinnamon
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt

Enchilada Bake

  • 1 Tablespoon avocado oil or coconut oil
  • 1 large onion
  • 4 cloves garlic
  • 2 medium sweet potatoes, peeled and chopped into small bite-size chunks
  • 2-3 Tablespoons finely chopped jalapeño
  • 1 cup baby spinach
  • 1 15 oz can black beans
  • 1 teaspoon sea salt
  • 12 corn tortillas
  • 2 cups shredded Mexican cheese
  • toppings: chopped green onions, chopped cilantro, sour cream, avocado

Instructions

  1. Preheat oven to 425°.
  2. Make sauce by combining all ingredients in a blender. Blend until smooth and set aside.
  3. Add oil to a large skillet over medium heat. Once hot add onion and garlic and sauté until fragrant, about 3 minutes. Add jalapeño and sweet potatoes. Cover and cook for 12-15 minutes or until sweet potatoes are tender. The cook time will vary based on how big your sweet potato chunks are. Just be sure they are fully cooked and tender. Add black beans and baby spinach. Toss to combine and remove from heat.
  4. Grab a 9X13 baking dish, lightly grease and start layering ingredients for the bake. Place four tortillas over the bottom of the dish, add ⅓ of the enchilada sauce, ½ of black bean and sweet potato mixture and ½ of the cheese. Add 4 tortillas, ⅓ of sauce and ½ black bean and sweet potato mixture. Add 4 tortillas, ⅓ of the enchilada sauce and top with the remaining cheese.
  5. Bake uncovered at 425° for about 20 minutes or until the top layer of cheese has melted and the bake is hot throughout.

Mushroom Lentil Barley Stew (slow cooker)

Another great slow cooker stew recipe. Great for Michigan winters!soup bowls and dried lentils

Ingredients

  • 2 quarts vegetable broth
  • 2 cups sliced fresh button mushrooms
  • 1 ounce dried shiitake mushrooms, torn into pieces
  • 3/4 cup uncooked pearl barley
  • 3/4 cup dry lentils
  • 1/4 cup dried onion flakes
  • 2 teaspoons minced garlic
  • 2 teaspoons dried summer savory
  • 3 bay leaves
  • 1 teaspoon dried basil
  • 2 teaspoons ground black pepper
  • salt to taste
  1. In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
  2. Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.

GRANDMA’S SLOW COOKER CHILI

RECIPE CORNER.different chili spices

NOW THAT WINTER IS UPON US, SLOW COOKERS ARE THE WAY TO GO.

I LIKE TO THROW EVERYTHING IN THE CROCK THE NIGHT BEFORE, PLACE THE CROCK POT OUT IN THE MICHIGAN FRIDGE TILL MORNING AND SET IT ON LOW WHILE I AM IN THE office…..there is nothing nicer than coming home to the smell of a healthy meal waiting for you.

1 (19 ounce) can black bean soup

1 (15 ounce) can kidney beans,

rinsed and drained

1 (15 ounce) can garbanzo beans,

rinsed and drained

1 (16 ounce) can vegetarian baked

beans

1 (14.5 ounce) can chopped

tomatoes in puree

1 (15 ounce) can whole kernel

Corn drained

1 onion, chopped

1 green bell pepper, chopped

2 stalks celery, chopped

2 cloves garlic, chopped

1 tablespoon chili powder, or to

taste

1 tablespoon dried parsley

1 tablespoon dried oregano

1 tablespoon dried basil

In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High  or 8-10 hours on low.

ROASTED CAULIFLOWER AND GRAVY

ROASTED CAULIFLOWER AND GRAVY   for 6roasted-cauliflower-and-gravy

Ingredients

  • 1 big head of cauliflower
  • 4 tbsp. butter, melted (divided)
  • 4 garlic cloves (skin-on)
  • 6 sage leaves
  • 4 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • kosher salt
  • Freshly ground black pepper

Gravy

  • 1 tbsp. butter
  • 1/2 Onion, finely chopped
  • 4 oz. cremini mushrooms, finely chopped
  • 3 tbsp. unsalted butter
  • 3 tbsp. all-purpose flour
  • 2-4 c. vegetable stock

Directions

  1. Preheat oven to 450 degree F.
  2. Rub the cauliflower all over with melted butter. Season with salt and pepper. Place in cast iron skillet, surrounded by garlic, 4 sage leaves, 2 sprigs of thyme and 2 sprigs of rosemary. Bake for 1 – 1/2 hours until charred in parts and tender throughout, brushing with more melted butter
  3. Pierce the cauliflower with a paring knife skewer to check the tenderness.
  4. Make gravy. Chop remaining thyme and rosemary leaves. Melt remaining butter in a small saucepan over medium heat. Add the onion and sauté until beginning to soften, about 3-5 minutes. Stir in the mushrooms and season mixture with salt and pepper. Add herbs and cook until the mushrooms are tender and browned. Add 1-2 cloves of the roasted garlic (skins removed), breaking up the cloves with a whisk or wooden spoon. Stir in flour and cook for 1 minute. Whisk in 2 cups of vegetable stock and bring mixture to a boil. Reduce heat slightly and simmer for 5 minutes, until the mixture has thickened to your desired consistency. Add more vegetable stock if desired.

 

WILD RICE PILAF

Great as Stuffing!

Ingredients

  • 2/3 cup wild rice, rinsed
  • 1 3/4 cups water
  • 1 vegetable bouillon cube
  • 2/3 cup long-grain brown rice, rinsed
  • 2 tablespoons extra-virgin olive oil
  • 1 large red onion, finely chopped
  • 1/2 cup finely diced celery
  • 2 medium tart apples, such as granny smith, peeled, cored and diced
  • 1/3 cup orange juice (from 1 large orange)
  • 2 scallions, green parts only, thinly sliced
  • pinch each: cinnamon and nutmeg
  • 1/2 tsp salt and freshly ground pepper OR to taste
  • 1/4 to 1/2 cup minced fresh parsley
  • 1/2 cup finely chopped pecans

Directions

  1. Combine the wild rice and the bouillon cube with 1 3/4 cups of water in a medium saucepan
  2. Bring to a gentle boil, then lower the heat to a simmer for 5 minutes.
  3. Stir in the brown rice, return to a slow simmer, then cover and cook until the water is absorbed, about 35 minutes
  4. Heat the oil in a large skillet.
  5. Add the onion and celery and sauté until the onion is golden.
  6. Add apple and sauté 5 minutes longer.
  7. Stir in the cooked rice mixture along with the juice, scallions, cinnamon, and nutmeg.
  8. Season with salt and pepper.
  9. Sauté over low heat, stirring frequently, another 5 minutes.
  10. Stir in the parsley and pecans

NOTES:

The rice is slightly under-cooked in this recipe, because it’s intended to be used as a stuffing, and cooks more inside the peppers or squash.

When serving this dish as a side, instead of using it as a stuffing, increase the cooking time to 45 minutes, adding the juice, scallions, apple, cinnamon and nutmeg in the last five minutes.

Sauteed mushrooms are a nice alternative to apples in this dish, especially when served as a side.

This can be used for peppers, buttercup squash, acorn squash or even a pumpkin… and it’s wonderful on its own.

Vegetarian Bolognese Sauce

 

The new fave recipe in the Lanjopoulos household (here and Norway!)

vegetarian bolognese sauceServes 4 

Prep Time: 35-45 minutes

Ingredients

  • 1 cup boiling-hot water
  • 1 ten ounce packet of dried porcini mushrooms
  • 2 medium carrots, shredded
  • 2 celery ribs, minced
  • 1 medium onion finely chopped
  • 3 cloves garlic minced/grated
  • 3 tablespoons olive oil
  • 2 teaspoons chopped fresh rosemary
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine
  • 3/4 lb dried noodles of choice
  • 1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving (optional)
  • Optional…I add a cup of cooked lentils
  • Also optional   8ozs finely chopped baby bella mushrooms

Directions:

      1. Soak mushrooms in boiling-hot water 15 minutes.
      2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Add chopped vegetables and garlic (including baby bellas if using), rosemary, salt, and pepper and sauté, stirring occasionally, until vegetables are golden brown and tender, about 12 minutes.
      3. Lift mushrooms out of soaking liquid, squeeze excess liquid back into bowl (reserve liquid), and rinse mushrooms well to remove any grit.  Filter the soaking water through a coffee filter to remove any residue. Set aside.  Finely chop mushrooms, then add to vegetables in skillet along with tomato paste. Cook over moderate heat, stirring, 1 minute. Add wine and boil until wine is reduced by about half, about 2 minutes. Stir in lentils if using.
      4. While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta-cooking water in a heatproof measuring cup, then drain pasta in a colander.

 

Quinoa and Spinach Stuffed Portobello Mushrooms

quinoa stuffed portobello mushrooms

Ingredients

  • 4-6 Portobello mushrooms
  • Olive oil
  • Kosher salt
  • Black Pepper

Ingredients for the stuffing:

  • 1 large onion, finely diced
  • 2 cups chopped spinach (frozen and defrosted spinach works nicely)
  • 1 1/2 teaspoons salt
  •  1/2 teaspoon black pepper
  • 2 teaspoons lemon juice
  • 1 1/2 cups cooked quinoa

Instructions:

  1. Preheat oven to 375.
  2. Drizzle olive oil over the mushrooms and sprinkle with some salt and pepper. Place in the oven and bake at 375 for 15 minutes.
  3. While mushrooms are cooking, prepare the stuffing.
  4. Sauté the diced onions in a bit of olive oil (or Pam) until translucent. Add the spinach, salt, pepper and lemon juice. Stir and cook for a couple of minutes. Remove the mixture from the heat and add the cooked quinoa. Stir to combine everything equally.
  5. Once mushrooms have finished roasting, remove from oven. Distribute the spinach mixture among them. Return to oven and bake at 375 for an additional 20 minutes.
  6. Remove from oven and serve hot.

Tip: for a different presentation, cook the mushrooms fully, then dice and toss with the spinach/quinoa mixture for a delicious warm quinoa salad.

Enjoy!

Healthy Road Trip Snacks

healthy road trip snacks How to you fit in healthy road trip snacks when you vacation?

By Matt Frazier, ultra-marathonner and vegan advocate

Matt Frazier runs the popular fitness site No Meat Athlete.

In this excerpt he talks about healthy road trip snacks.

“So I learned an important rule for road trips: when you find a good grocery store, stock up. On foods that you can eat on the go, with no prep.” ~Matt Frazier

Very quickly, I learned what foods worked best in the car to keep me from resorting to junk:

  • Fresh fruit
  • Fresh vegetables
  • Hummus (I’d eat it fast because it wouldn’t last more than a day without a fridge)healthy road trip snacks fruit
  • Trail mix/granola
  • Smoothies made from just fruit (the pre-made kind — definitely not ideal, but a way to get a lot of good calories quickly)
  • Giant salads from the salad bar — I’d grab enough to last for two meals, dump a bunch of chickpeas on top, and if I was lucky enough to be at a Whole Foods, add some oil-free tahini garlic dressing.
  • Anything cracker-like but still healthy (could be baked corn chips, Wasa crispbreads, rice cakes, etc.)

What do you eat on the road? helahty road trip snacks salad

We want to hear from you. What are you favorite healthy road trip snacks?

Moroccan Chickpeas with Roasted Peppers, Parsley and Mint

Recipe courtesy of Saskatchewan Pulse Growers and Simon’s Fine Foods

Moroccan Chickpeas with Roasted Peppers, Parsley and Mintchick peas

Serves lots!

Ingredients:

  • canola oil, for cooking
  • 1 yellow onion, finely chopped
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 2 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp cardamom
  • 1/2 tsp nutmeg
  • 1/2 tsp cayenne
  • 1 Tbsp grated fresh ginger
  • 2 garlic cloves, crushed
  • 1 small can tomato paste
  • 2 Tbsp raisins
  • 1 Tbsp chopped dried apricots (we used more!)
  • 4 cups cooked chickpeas (keep the cooking liquid)
  • 1 roasted red pepper, chopped
  • 2 Tbsp chopped fresh mint leaves
  • 1/4 cup chopped fresh parsley (we used more!)
  • juice of a lemon

Directions:

  1. In a large skillet, saute the onion in a skiff of canola oil over medium-high heat until soft.
  2. Add the cumin, coriander, turmeric, cardamom, nutmeg and cayenne and cook for a minute.
  3. Add the garlic and ginger and cook for 30 seconds. Add the tomato paste, raisins and apricots and a splash of cooking liquid (or tomato juice) and bring to a simmer – it should be saucy.
  4. Add the chickpeas to the pan and stir to coat. Cook for a bit to cook off any excess liquid if need be.
  5. Add the red pepper, mint and parsley and squeeze over the lemon.
  6. Toss to combine and serve warm or refrigerate until chilled – allowing the mixture to marinate for a few hours (or a day) will help the flavors improve.

Enchilada-Stuffed Grilled Portobello Mushrooms

Enchilada-Stuffed Grilled Portobello Mushrooms

Serves 4

portobello mushrooms

Ingredients:

  • 4 portobello mushrooms
  • 2 tablespoons olive oil
  • ½ cup corn kernels
  • ½ cup black beans, drained and rinsed
  • 1 cup enchilada sauce
  • ¼ teaspoon salt
  • 1 tablespoon flour (important…helps absorb mushroom juiceness)
  • 1 cup mozzarella or Monterey jack cheese, shredded
  • 2 tablespoons chives

Directions:

  1. Pre-heat your barbecue to medium-high heat.
  2. Using a small spoon, scoop the gills out of the mushrooms.
  3. Brush mushroom exteriors with olive oil and place on a large plate.
  4. In a medium bowl, whisk together the enchilada sauce, salt and flour until no lumps remain.
  5. Spoon around 2 tablespoons of corn and black beans into each mushroom. Drizzle with the sauce. Top with shredded cheese.
  6. Grill over direct heat (on a veggie grilling plate, or directly on clean grill) for 5-6 minutes, until cheese is melted and sauce is bubbling.
  7. Sprinkle with chives and serve with a side salad.