Pure Thyme

For a Balanced Life

Squash Bloghop: Saffron Risotto with Butternut Squash and Spinach

By

untitled (24)

It’s a Bloghop and #squashlove time. What fun!

I decided to try something completely different with butternut squash this time. I’ve stuffed it, made soup out of it, roasted it, you name it. While searching the internet for new and creative ways to cook with butternut squash, I found this wonderful recipe for risotto from the Barefoot Contessa. I thought this is different – I must try it. I modified it to be vegan, took out all the butter and added some spinach.

This dish is creamy, flavorful and can be eaten as a meal, a side or use it to stuff some mushrooms – like I did at my house – for a delectable appetizer.

This recipe is adapted from The Barefoot Contessa: Saffron Risotto with Butternut Squash

Printable Recipe

Saffron Risotto with Butternut Squash and Spinach

Yield: 4-6 servings

Ingredients:

2 cups butternut squash, peeled and cubed

1 small onion, chopped

2-3 cloves garlic, minced

1/2 cup dry white wine

6-8 cups no salt added or low sodium vegetable stock

1 1/2 cups Arborio rice

2 cups baby spinach

1 tsp saffron threads

2 tbsp chopped chives

Fresh black pepper, to taste

Directions:

Preheat oven to 400 degrees F.

Place squash on non-stick baking tray and bake for 20 minutes or until tender.

Meanwhile, heat the vegetable stock on low heat in small saucepan.

In a 3 quart saute pan, add the chopped onion and garlic with 1 tablespoon of vegetable stock. Water saute onions and garlic for about five minutes on medium to medium-low heat until onions are translucent.

Add the rice to the onions and stir. Add the white wine and cook, stirring until wine has been absorbed into rice.

Add two ladles of vegetable stock to the rice with saffron and black pepper. Cover and simmer until the stock has been absorbed.

Continue to add a couple more ladles of stock, each time cover and stir until most of the stock is absorbed. Continue to do this until the rice is tender, but still al dente, about 30 minutes.

When rice is done, remove from heat and add the roasted squash cubes and spinach. Stir until the spinach is slightly wilted. Garnish with chopped chives and serve.

What’s your favorite way to cook butternut squash?

Come join the fun and Bloghop with us.

November is #squashlove month!
Please join in on the #squashlove fun by linking up any squash recipe (pumpkins, winter squashes, zucchini, anything!) from the month of November 2011. The twitter hashtag is #squashlove :).
xoxo,
Jennifer

 

Asian Baked Tofu

By

untitled (23)

Occasionally I enjoy eating tofu – I REALLY have to be in the mood for it though – and I only like it marinated and baked until it’s super crispy and firm. Tofu sauces – BLECH – tofu desserts – DOUBLE BLECH BLECH – maybe I will experiment with desserts again, but for now here is my favorite way to enjoy tofu.

This is my go-to marinade for baking tofu because I love to have it in a stir-fry with whatever vegetables I have on hand over some rice noodles or brown rice. This is also great thrown in a salad with a nice spicy peanut dressing or served with a dipping sauce. Go ahead, just eat it straight out of the oven, allowing it to cool slighty so you don’t burn your little tongue of course.  =) My family gobbles it up right away after I take it out of the oven before I can even make my beloved stir-fry – so make a double portion if you think this might happen at your house. It actually doesn’t seem like that much tofu anyway after it’s baked, so make the double batch and eat it all the ways I suggested because you are going to love this recipe.

I don’t press my tofu, but I guess you can if you want. Pressing tofu allows it to soak up more flavor. I’ve found by marinating my tofu overnight it soaks up plenty of flavor, so I skip the pressing part. I bake it at a high enough temp and long enough that it is the perfect texture for me – crispy, crispy, crispy!

Printable Recipe

Asian Baked Tofu

Yield: 4 servings

Ingredients:

1 (14) oz container extra firm tofu

2 tbsp Bragg Liquid Amino

1/3 cup brown rice vinegar

½ lime, juiced

1 tsp ground ginger

1 tsp garlic powder

1 tbsp date syrup, Organics are for Everyone, or maple syrup (optional)

3/4 cup vegetable stock

Pinch black pepper

Directions:

Cut tofu into equal sized cubes or desired shape of choice. Set aside.

In a medium-sized bowl, whisk together Braggs, brown rice vinegar, lime juice, ginger, garlic, date syrup, vegetable stock and black pepper.

Transfer tofu cubes to a casserole dish and pour marinade over tofu. Let marinate in the refrigerator overnight, turning once halfway through.

Preheat oven to 400 degrees F. Lightly spray a non-stick baking
tray with cooking spray. You can also line a baking tray with parchment or a
baking mat.

Bake tofu for 30-40 minutes, turning once.

 

Enjoy!

What are some of your favorite ways to eat tofu?

Do you have a must try recipe using tofu in a sauce or dessert?

Summer Fest: Thai Corn Soup

By

thaicornsoup

Welcome to my new blog design. I am just loving it and I hope you all love it too. I’m still working on some sections so bear with me while I get it all done. It has been a lot of work to get it switched over, but well worth it! Now I can concentrate on posting all the wonderful recipes I have planned to make for my wonderful family and share with all of you. I started a Facebook Page so please give a LIKE if you like, thank you!

This week for Summer Fest, corn is on the menu and I knew exactly what I wanted to make. I wanted to make my favorite Thai soup because I have been craving it. I just love spicy soups like my Toasted Quinoa Mexican Soup and have been eating that often. Now that delicious Jersey Corn is in season – I guess you could use frozen corn in the winter months, but fresh is best when you’ve got it – I had to make this fresh soup to eat all week and I hope you try it because you will not be disappointed.

If you want you can decrease the coconut milk to one can – which will decrease the fat – and just add more vegetable stock. If you want more vegetables in this soup, add some sliced mushrooms and/or carrots. To add more protein and fiber, a can of beans wouldn’t hurt or some jasmine rice or quinoa – definitely toasted. Get creative, add what you like, the base is so tasty anything would work. I served this soup warm, but it would also be delicious chilled. I’m having it that way myself today for lunch. How about some toasted coconut and/or peanuts in there as well?

YUM! Enjoy!

Thai Corn Soup

Yield: 6 servings

Ingredients:

2-3 ears fresh corn, kernels scraped from cob, 2 cups

4 cups fresh baby spinach

1 cup yellow onion, thinly sliced

1 cup red bell pepper, thinly sliced

2 cloves garlic, finely chopped

2 (15 oz) cans light coconut milk

1 cup no salt added vegetable stock

1-3 tsp red curry powder, adjust to taste

1 tbsp date syrup or maple syrup, optional

Black pepper, to taste

Fresh basil, chopped

Directions:

Heat a medium-sized saucepan over medium-high heat, add the onions and two tablespoons of water. Saute until onions are translucent, stirring often adding a tablespoon of water if onions start to stick, about 5 minutes.

Add garlic and sauté for an additional 1 minute.

Add corn and sauté for 5-8 minutes stirring constantly, adding a tablespoon of water when needed.

Add bell pepper and sauté for an additional 2 minutes.

Add coconut milk, vegetable stock, date syrup, and curry powder. Bring to a simmer and cook for 5 minutes.

Add spinach and cook until just wilted, about 3 minutes. Season with pepper and adjust to taste.

Serve with fresh chopped basil and lime wedges.

summerfest

 

Summer Fest is a season long event where Food Network Editors team up with blogs to share tips and recipes about seasonal produce. During Summer Fest, we celebrate the season’s bounty of fresh fruit and veggies. This week we are sharing recipes using cucumbers. For more inspired dishes cooking with cucumbers, be sure to check out all these great sites that are participating in Summer Fest this week.
Big Girls Small Kitchen: Fresh Corn Salsa with Basil and Mint
Zaika Zabardast: Fresh Corn Risotto
What’s Gaby Cooking: Spicy Corn Salsa
CIA Dropout: Truffle Roasted Corn Kohlrabi Soup
Cooking Channel: Fresh Corn Muffins
Food for 7 Stages of Life: Corn on the Cob Korma
FN Dish: Southwest Corn Recipes
Daily*Dishin: Sweet Corn and Couscous Main Dish Salad
Pinch My Salt: Peter Reinhart’s Fresh Cut Corn Bread with Bacon
Napa Farmhouse 1885: Corn & Watermelon Salad
Virtually Homemade: Summer Corn Salad
Food2: Creamed Corn Cornbread
Sunshine and Smile: Scallops with Corn and Pepper Sauce
Spices N Aroma: Corn Pilaf
The Sensitive Epicure: Fresh Corn Fritters with Chive Lemon Chipotle Yogurt (Gluten-Free)
Dixie Chick Cooks: Fresh Corn with Basil Slaw and Feta
Cooking With Books: Corn Favorites
Purple Cook: Corn on the Cob with Cilantro

Glory Foods: Skillet Corn Muffins

 

Black Bean Apple Burgers with Caramelized Onion Chipotle BBQ Sauce and Shiitake Bacon

By

blackbeanburgers

It’s BBQ season and what better way to celebrate this Memorial Day weekend with these healthy and delicious Black Bean Apple Burgers. I’ve had this BBQ sauce recipe filed away since I created it in January and I’ve been counting the days until the nice weather arrived to use it. This was my first attempt at a healthy, fakin’ bacon recipe and I am happy with the way it came out. I definitely want to experiement with different ways of making it to find the best one. If you have a recipe perfected, please share it with me.

The flavors of each recipe combine for the perfect sweet, spicy, and earthy summer meal.

* Note: I would make the BBQ sauce ahead of time. Also, when there is ten minutes left on the mushrooms, throw the burgers in the oven to finish them off.

Black Bean Apple Burgers with Caramelized Onion Chipotle BBQ Sauce and Shiitake Bacon


Yield: 4 servings

Ingredients:

1 (15.5) oz. can no or low sodium black beans, drained and rinsed with cold water

½ cup apple, peeled and diced

½ cup cornmeal

3 cloves roasted garlic

¼ tsp cumin

¼ tsp black pepper

½ tsp onion powder

2 tbsp lemon juice

4 whole wheat or gluten-free buns

Directions:


1.    Preheat oven to 400 degrees F.

2.    Place all ingredients in a food processor with an S-shaped blade and process until well combined.

3.    Form burgers into four equal patties and place in refrigerator for one hour.

4.    Heat a non-stick skillet over medium-heat. Spray with non-stick cooking oil and cook each patty for 4 minutes on each side or until browned and crispy. Place in oven for an additional 4 minutes per side.

5.    Serve on rolls with sliced tomato, lettuce, BBQ sauce and Shiitake Bacon. Or, serve with a big green salad without a roll – that’s how I had it.

* I kept the seasoning mild in these because I serve them to my kids, but you can always get creative and throw some other one’s in there if you want. The best part about making veggie burgers is you can taste the uncooked batter and adjust the taste to your liking. 😉 However, the Chipotle BBQ Sauce added enough kick that you might just want to leave them alone.
Caramelized Onion Chipotle BBQ Sauce
bbqsauce


Yield: 1 ½ cups

Ingredients:


1 large yellow onion, cut in half and thinly sliced

3 cloves roasted garlic

1 tbsp date paste

2 tbsp apple cider vinegar

3 tbsp no or low sodium tomato paste

1/3 cup low sodium ketchup

¼ tsp ground mustard

¼ – ½ tsp chipotle powder (adjust to taste)

1 tbsp vegan Worcestershire sauce

¼ cup chopped fresh cilantro

1 cup water

Directions:


1.    Heat a skillet over medium heat.  Add diced onions and stir. Keep stirring until the onions start to stick and add 1 tablespoon of vegetable stock. Repeat this step, stirring often for 30 minutes, deglazing pan every so often with a small amount of vegetable stock. Cook onions for 30 minutes or until onions are dark in color with the desired caramelized flavor.

2.    Place onions with remaining ingredients in a blender or food processor with an S-shaped blade and process until smooth.

3.    Transfer to a container and chill in the refrigerator until ready to use.


Shiitake Bacon

Ingredients:

1 (3.5) oz container shiitake mushrooms, stems removed and sliced

1 tbsp Bragg Liquid Amino Acid

¼ cup no salt added vegetable stock

Directions:


1.    Combine mushrooms, Bragg’s and veggie stock in a shallow bowl. Marinate for one hour, stirring once after 30 minutes.

2.    Preheat oven to 400 degrees F. Line a baking sheet with a nonstick baking mat or parchment paper. Spread mushrooms onto baking sheet and roast for 40 minutes until crispy.

* make sure you get these nice and crispy otherwise it will just be roasted mushrooms. Increase your oven temp if you need to or throw on the broiler for a few minutes to crisp. =)
Enjoy!

Portobello Wellington

By

Portobello Wellington
with Shiitake Duxelle, Vanilla Glazed Baby Carrots and Roasted Red Potatoes
Portobello Wellington with Shiitake Duxelle, Vanilla Glazed Baby Carrots and Roasted Red Potatoes
It was finally time to plan out a Vegan Dinner Menu to show all you doubters out there – you know who you are – that gourmet vegan is not only possible , but can stand up to its non-vegan counterparts. This recipe is only the beginning – I have so many recipes swimming through my head.  I even got someone who would never eat a mushroom to devour this – literally lick their plate clean – you know you have done it when that happens. This meal could not have come out any better and was well worth the planning and preparation. My old friend Beef Wellington can take a back seat to my new vegan version. Say hello to Portobello Wellington!
This dish is earthy, naturally sweet and full of flavor. Make this for your next dinner party and you will be sure to impress your friends.
Thank you to Tyler Florence’s Ultimate Beef Wellington recipe for baking times and duxelle inspiration.
This recipe is pretty easy to make as you can see.
Blend up your ingredients for the duxelles…
duxelle

Add the mixture to a large sauté pan with a small amount of butter and veggie stock and cook for 10 minutes…

duxellepan

Slice your pastry into four equal parts…
pastry

Using a spoon, cover each mushroom with a layer of the duxelles…

stuffinf

Place a mushroom in center of each pastry sheet, cavity side up…

stuffing2

Fold pastry around the mushrooms and enclose entirely, press down lightly with fingers to make sure it is sealed tight.

wrapped

Place mushrooms, with folded side down, on baking tray lined with parchment paper or non-stick baking mat…

 glazed

Bake mushrooms in oven until pastry is golden brown for 20-25 minutes…

 baked

Serve with roasted red potatoes, glazed baby carrots and drizzle with red wine reduction…

5.0 from 2 reviews

Portobello Wellington with Shiitake Duxelle, Vanilla Glazed Baby Carrots and Roasted Red Potatoes
 

Print

Prep time

Cook time

Total time

 

This dish is earthy, naturally sweet and full of flavor. Make this for your next dinner party and you will be sure to impress your friends.
Author:
Recipe type: Entree
Serves: 4

Ingredients
  • 4 Portobello mushrooms
  • 1 sheet vegan puff pastry (Aussie Bakery All Natural Puff Pastry Sheets)
  • 3½ ounce(s) of shiitake mushrooms
  • 1 cup(s) of white button mushrooms
  • 2 cup(s) of baby spinach
  • 3 small shallots, peeled and roughly chopped
  • 3 cloves garlic, peeled and roughly chopped
  • 2 sprigs fresh tarragon, stemmed
  • 6 red potatoes, cut into ½ inch pieces
  • 1 tbsp. of minced fresh parsley
  • 8 ounce(s) of baby carrots
  • ½ cup(s) of red wine
  • 1¾ cup(s) of no salt added vegetable stock
  • 3 tsp. of vegan butter
  • 2 tbsp. of date syrup
  • ¼ tsp. of pure vanilla extract
  • 2 pinch of freshly ground black pepper
  • 1 tsp. of olive oil

Instructions
  1. Preheat oven to 400 degrees F.
  2. For the Red Wine Sauce: Combine ½ cup red wine and 1 cup vegetable stock in small saucepan. Simmer uncovered for 20 minutes. Stir in 1 tbsp date syrup and set aside. Reheat on low right before serving and drizzle over Wellington’s.
  3. For the Roasted Red Potatoes: Combine potatoes, olive oil, ¼ cup vegetable stock, fresh parsley and black pepper in a small Pyrex or roasting pan and toss to coat potatoes. Roast 40 minutes or until tender and golden brown. Add extra vegetable stock if needed and stir occasionally to prevent sticking/burning.
  4. For the Duxelles: Add spinach, shiitake, button mushrooms, shallots, garlic, and tarragon to a food processor and pulse until finely chopped. Add 2 tsp. Earth Balance Butter to a large sauté pan and set over medium heat. Add the mushroom mixture, ¼ cup vegetable stock and sauté for 10 minutes until most of the liquid has evaporated. Season with a pinch of black pepper and set aside to cool.
  5. For the Glazed Baby Carrots: Combine 1 tbsp date syrup, vanilla and ⅓ cup vegetable stock in small bowl, stir to combine. Melt 1 tsp. Earth Balance butter to a large sauté pan over medium heat. Add carrots and sauce; simmer on medium heat until carrots are cooked through about 20 minutes. Deglaze the pan with more vegetable stock if needed.
  6. For the Portobello Mushrooms: Gently scrap gills from Portobello mushrooms with a spoon. Place mushrooms on baking tray lined with parchment paper or non-stick baking mat. Bake in preheated oven for 10 minutes, set aside. Cut pastry sheet into 4 equal parts.Using a spoon, cover each mushroom with a layer of duxelles (make sure to fill the back cavity of the mushroom with the duxelles).
  7. Place a mushroom in center of each pastry sheet, cavity side up. Fold pastry around the mushrooms and enclose entirely, press down lightly with fingers to make sure it is sealed completely.Place mushrooms, with folded side down, on baking tray lined with parchment paper or non-stick baking mat. Bake mushrooms in 400 degree oven until pastry is golden brown for 20-25 minutes.

You can serve this with any sides of  your choosing. Any way you choose this recipe will be a hit for sure!

xoxo,

Jennifer

Toasted Quinoa Mexican Soup

By

Toasted-Quinoa-Mexican-Soup-Vegan--1198x800
I am a big fan of Mexican food and making healthy, vegan versions of traditional favorites is super easy to do. I’m always making healthy quesadillas, tacos, salsas, guacamole – the list goes on – and these recipes will appear here eventually don’t worry folks. I can’t wait to share all our family favorites and the new ones I create here.
I thought I would start with this one because who doesn’t love a spicy Mexican soup to warm your spirit. I’ve been dreaming up this healthy soup over the past week to add to my recipe collection. I based this soup on traditional Tortilla Soup which I have had plenty of times at some of my favorite restaurants. I know what I love about it – it’s kind of like the soup version of an enchilada – and I knew exactly what I could do to it to make it even better. In planning this, I knew I did not want to add crisp tortilla strips to the recipe until I purchase my tortilla press so I can make sodium-free fresh tortillas. You can make tortillas without a press and I thought about doing that, but I had a fantastic idea while planning this recipe and decided to go with it.
I added toasted quinoa for the crunch instead of tortilla strips. This was such an exciting and delicious addition to this soup and I like it even better this way. Toasted quinoa adds a wonderful nuttiness that deepens the flavor of this soup, it’s unbelievable.
My husband loves to roast poblano peppers and we use them in several recipes like his homemade salsa, so I knew they were going in this soup. I also added roasted red peppers and caramelized red onions for natural sweetness, flavor and color. This blends incredibly well with the fire-roasted tomatoes, avocado, cilantro and fresh lime juice.
This soup is smoky, spicy, creamy and unbelievably fresh tasting with layers upon layers of flavors. This soup is so delish and is also loaded with healthy nutrients so you can’t go wrong with this one. Try this soup out and you will not be disappointed.
Since this soup might be considered slightly time-consuming, I suggest making a double or triple batch and freezing some – it freezes amazingly well. That way when you crave it again soon after devouring it all – and you will – all you have to do is reheat, roast some peppers and toast some quinoa. Voilà!
I am proud to say that this soup was Made Just Right Spring to Life Recipe Contest Side-Dish Winner here check it out Toasted Quinoa Mexican Soup. It’s that good. =)
Toasted Quinoa Mexican Soup
 

Print

Prep time

Cook time

Total time

 

This soup is smoky, spicy, creamy and unbelievably fresh tasting with layers upon layers of flavors. Toasted quinoa adds a wonderful nuttiness. Roasted peppers and caramelized red onions give the soup a natural sweetness that deepens the flavor of this soup.
Author:
Recipe type: Entree
Cuisine: Mexican
Serves: 6

Ingredients
  • 4 cups sodium-free or reduced sodium vegetable stock
  • 1 (28) oz can no or low-sodium fire roasted crushed tomatoes
  • 1 medium red onion, chopped
  • 4 cloves garlic, minced
  • 1 poblano pepper, roasted
  • 1 red pepper, roasted
  • 1 jalapeno, ½ of seeds removed and diced (you can remove all the seeds to reduce spice)
  • 1 cup quinoa
  • 1 tbsp paprika
  • ½ tsp chipotle powder, you can substitute Mexican chili powder if you don’t have it. (reduce amount if you want a less spicey soup)
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • 2 bay leaves
  • Pinch ground cinnamon
  • 1 avocado, cut into ½ inch cubes
  • Lime wedges, for serving

Instructions
  1. Roast peppers over a gas flame on your stove, turning with tongs until skin is evenly charred. Transfer to a plastic bag, close and allow to steam until cool to the touch. Peel the charred skin by hand. Once peeled cut away the stems, seeds and veins. (this can be done the day before to save time)
  2. Heat a skillet over medium heat. Add diced onions and stir. Keep stirring until the onions start to stick and add 1 tablespoon of vegetable stock. Repeat this step, stirring often for 30 minutes, deglazing pan every so often with a small amount of vegetable stock. Cook onions for 30 minutes or until onions are a dark in color with the desired caramelized flavor.
  3. While onions are caramelizing, cook quinoa according to package instructions and set aside. (this can also be done the day before if you want)
  4. In a stock pot, add vegetable stock, fire roasted tomatoes, garlic, jalapeno, paprika, coriander, cumin, bay leaves, cinnamon, chipotle powder and stir. Bring to a boil. Reduce heat and simmer uncovered for 25 minutes, stirring occasionally. Stir in caramelized onions and continue to cook uncovered for 5 more minutes, remove bay leaves.
  5. Add cooked quinoa to non-stick skillet (I love my Cuisinart Green Gourmet Cookware) and cook over medium heat stirring occasionally for 15 minutes or until lightly browned. Remove from heat.
  6. To serve ladle soup into bowls and top with toasted quinoa, diced roasted peppers, diced avocado and fresh chopped cilantro. Serve with lime wedges.

Notes
Alternatively, if you do not have a gas flame to roast the peppers, this can be done in the oven. Set your oven to broil. Place peppers on a baking sheet. Spray lightly with cooking spray on all sides. Roast for 5-10 minutes on each side or until charred and black. Keep a close eye on peppers so they do not burn. Follow directions I have provided in recipe to remove skin. You also do not have to toast the quinoa if you want to skip this step, but it does add a nice crunchy bite to the soup. Cook quinoa according to package instructions and add desired amount to finished soup.

 

It’s nutrient-rich and delish. Enjoy!

Divine Vegan Caesar Salad

By

divinevegan

I was just craving Caesar Salad this week…I just had to have it! Caesar dressings are certainly not vegan because they contain dairy, eggs and anchovies…can’t touch that right now! So, I was able to come up with this nutrient-rich version that is just divine!  I added beans in the dressing which is honestly my new favorite thing to do with most dressings, sauces, and almost all the experimenting I am doing in the kitchen right now includes beans. Why, you ask…well, don’t you know? Okay, I’ll tell you. =) Beans are allowed to be eaten in unlimited quantities if you are Eating for Optimum Health and want to be Plant Strong! Just buy the books, follow those links on the side over there, this information will change your life…it has changed mine. The benefits of eating beans are so numerous I can’t even list them all here. Beans are rich in fiber, protein and fill you up so you feel satisfied way longer. I always have more energy when I eat beans and I find when I blend them, I digest them easier, you know what I’m saying?  You can even serve this to your non-vegan friends at a dinner party and they won’t complain…I promise. The blended cashew pieces look like parmesan in there too and add a nice nutty flavor to the dressing. I love it and you will too! Okay, so give it a try.


Divine Vegan Caesar Salad
White Bean and Cashew Caesar Salad Dressing
Yields: 1 cup (maybe a little more)
¼ cup raw cashews, soaked in cold water for 6 hours
½ cup white northern beans, drained and rinsed
1-2 garlic cloves, peeled and minced
½ tsp horseradish sauce
½ tsp dijon mustard
3 tbsp fresh squeezed lemon juice
4 tbsp Dr. Fuhrman’s Riesling Raisin Vinegar, Apple Cider Vinegar or Vinegar of your choice
1 tsp Bragg’s Liquid Aminos
1/2 cup unsweetened almond milk
1 tbsp flaxseed meal
½ tsp onion powder
1-2 tbsp fresh minced parsley
2 tbsp nutritional yeast
Freshly ground pepper, to taste
Salad
Serves 2
Salad is the main dish =)
1 head of romaine lettuce leaves washed and torn
½ cup or more cherry tomatoes, halved
1 cup diced pear
2 sliced of whole wheat or gluten-free bread, cut into 1 inch cubes
Directions:
Preheat oven to 375 degrees F.
Make breadcrumbs:  Cube two sliced of bread and toss with a teaspoon of no-salt seasoning like Dr. Fuhrman’s Vegizest. Place on non-stick baking tray and bake 10-12 minutes or until well toasted. Set aside.
Make the dressing: Put all ingredients in Mini-prep, Cuisinart or blender (whatever you have) and process for 30 seconds or until combined. Stir in black pepper to taste, set aside. Dressing can be refrigerated for up to 5 days.
Assemble the salad: Put the prepared romaine in a large bowl. Add cherry tomatoes, pear and croutons. Add enough dressing to coat the salad. Toss and serve immediately.

Enjoy! YUM!

 

Mini Quinoa-Chickpea Cakes with Roasted Red Pepper Cashew Cream Sauce

By

DSC_0073
These scrumptious little mini cakes are not only going to please your palate, but also pack a nutrient-rich power punch. I combined quinoa and chickpeas as the base of these cakes which added firmness, moisture and a great texture. Quinoa also has a creamy, nutty and somewhat crunchy texture that always makes it a great addition to this recipe. Quinoa is a complete protein that provides all nine essential amino acids and it’s a good source of manganese, magnesium, iron and cooper to name a few. It has lysine, which is essential in helping the body grow and repair tissues. It’s been shown to help ease migraine headaches, prevents clogging of the arteries, and is low in saturated fat and cholesterol. Then we have our garbanzo bean a.k.a. chickpeas, a yummy legume that is a valuable course of fiber and protein. Garbanzo beans contain antioxidant rich nutrients like vitamin C, E, and beta-carotene.  Garbanzo beans aid in detoxification, build immune defenses, aid in digestion and are good for the heart. Such a great addition to your diet and super yummy too.
DSC_0005
I also threw some of my favorite veggies in there; zucchini, red pepper, and celery and it’s all topped off with a heavenly cashew cream sauce that is bursting with flavor. 
This recipe has had a well-needed makeover. =) The original recipe contained diced onion and I had to remove it because it was stopping these from holding together. I also added some bread crumbs and a little more vegan mayo. Make sure when you dice your red pepper and celery, you have very fine small pieces, too chunky and it will mess with the results. I took some new pictures for you so you can see how awesome these are.
IMG_04281
4.5 from 2 reviews

Mini Quinoa-Chickpea Cakes with Roasted Red Pepper Cashew Cream Sauce
 

Print

Author:
Recipe type: Appetizer

Ingredients
For the Roasted Red Pepper Sauce: makes 1 cup
  • ½ cup of raw cashews, soaked in water for 4 hours
  • 1 tsp dried dill weeds
  • 4 tbsp lemon juice
  • 1 tsp dijon mustard
  • 1½ tsp horseradish
  • ¼ tsp onion powder
  • ¼ cup diced roasted red pepper
  • 1 clove garlic minced
  • 4 tbsp unsweetened almond milk
  • fresh black pepper to taste
  • pinch sea salt
For the Cakes: Makes 24 cakes
  • 1 cup cooked quinoa
  • 2 tbsp ground flaxseed meal plus 6 tbsp warm water, set aside for five minutes until thickened
  • 1 (15 oz) can low-sodium garbanzo Beans
  • 1 cup shredded zucchini
  • ¼ cup finely diced red bell pepper
  • ¼ cup finely diced celery
  • 1 tsp vegan worcestershire sauce
  • 1 tbsp fresh lemon juice
  • ¼ cup vegan mayo
  • ¼ cup whole wheat bread crumbs
  • ¼ tsp cayenne pepper
  • ¼ tsp mustard powder
  • ¼ tsp paprika
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • fresh black pepper to taste
  • sea salt, to taste
  • fresh scallions or chives, thinly sliced for garnish

Instructions
For the roasted red pepper sauce:
  1. Drain cashews; add to a food processor or blender with remaining ingredients. Puree until creamy and smooth. Serve either chilled on top of cakes or you can warm it on the stove.
For the cakes:
  1. Preheat oven to 375 degrees F.
  2. Cook quinoa according to package instructions. While quinoa is cooking, mix 2 tbsp ground flaxseed meal with 6 tbsp warm water and set aside until thickened. Drain and rinse garbanzo beans with cold water. In a large mixing bowl, add garbanzo beans and mash with potato masher until chickpeas are no longer whole and blended. Add all remaining ingredients and stir until well combined.
  3. Lightly spray a non-stick mini-muffin pan with cooking spray. Spoon batter into each muffin cup filling almost to top. Press down firmly with back of spoon and fingers. Place in oven and bake for 35-40 minutes or until golden brown and crisp. Cool for five minutes. Run knife around edges and gently remove from pan.
  4. Place on a serving platter with some cashew sauce on top and garnish with chopped scallions or chives.
  5. These can be made a couple of hours ahead. Let stand at room temperature. Rewarm in 350°F oven 6 to 8 minutes.

Notes
If you do not have a mini-muffin pan, you can line a baking tray with parchment paper. Spoon mixture onto parchment paper and form them into 1½ inch cakes. Take your time with these and make sure they are firm. The batter will seem very moist, but I assure you they will cook just fine.

Adapted from Epicurious 
Happy healthy eating!
xoxo, Jen

Vegetable and Brown Rice Stuffed Peppers

By

untitled (42)
I love to make stuffed peppers. It’s an easy and great tasting dish to make when you have extra veggies lying around and don’t know what to do with them!  Peppers are rich in vitamins A, C and K, to name a few, especially the red ones. Peppers have powerful antioxidants that prevent cancer, disease and support a healthy immune system.

I like to stuff an assortment of peppers from green to yellow, but reds are definitely my favorite! My old standby recipe is made with ground turkey, vegetables, brown rice and canned Amy’s Tomato Bisque soup (so good). I can easily change that recipe around to be even healthier, still great tasting and hopefully please the whole family!  My husband went to the supermarket for me (boy, do I love when he does that) and brought home some assorted peppers that he found on sale. I made these with the vegetables I had, but you can make it with whatever you have or like. You can also add tofu or seitan, or maybe some slivered raw almonds would taste great.

That’s the best part about making stuffed peppers; anything you throw in will usually work and it’s hard to ruin this meal!

Vegetables and Brown Rice Stuffed Peppers
Serves: 4
Ingredients:
4-5 medium assorted bell peppers
1 cup of brown rice, cooked on the firmer side
2 cloves garlic, minced
1 cup onions, diced
1 cup mushrooms, chopped
1 cup string beans, trimmed and chopped
1 cup carrots, halved lengthwise and chopped
1 cup frozen spinach
1 cup peppers, chopped (from the tops of the stuffing peppers)
1 cup tomato, chopped
1 ½-2 cups tomato soup (no or low-sodium store bought or homemade) I used my Vegan Cream of Roasted Tomato Soup and it was the perfect substitute for the Amy’s brand!
1 tbsp Dr. Fuhrman VegiZest or other no-salt substitute
1 tbsp Bragg Liquid Aminos
Handful of chopped fresh parsley
Black pepper to taste
Directions:
Preheat oven to 400 degrees. Cook rice according to package instructions. While rice is cooking, slice the tops of peppers and remove all ribs and seeds. Add vegetables to a saucepan with 2 tablespoons of water. Add VegiZest, Braggs , pepper and fresh parsley. Stir and water sauté vegetable for about 10 minutes, just enough to soak up seasonings.
untitled (43)
Transfer vegetables to a mixing bowl and stir in brown rice and 1 cup of tomato sauce (add more tomato sauce if it seems too dry). Ladle ½ cup of tomato sauce into a baking dish. Arrange peppers in baking dish. Spoon the vegetable mixture into peppers. Spoon the vegetable mixture into the peppers. Cover with dish with foil and bake for 45 minutes. Remove foil and broil peppers for 5 minutes (I love a crunchy top). Remove from oven, transfer stuffed peppers a to serving platter.

Enjoy! YUM!