VEGAN RECIPES
With the temperature heating up I want recipes that don’t require a lot of cooking. Quinoa tabbouleh salad is so refreshing and perfect for hot summer days. It is full of fresh herbs and veggies and tossed in lemon vinaigrette. The tabbouleh can be made ahead of time and is perfect for a summer picnic, BBQ or potluck.
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Sloppy joes are definitely a comfort food dinner. I am sure most of us ate these growing up. This lentil version is much healthier, but just as messy and delicious.
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This time of year is so busy for my family. It seems like we have something going on every night of the week. Both of my older kids are involved in sports and always have school stuff happening. Even with all the craziness, I still feel it is important to sit down to dinner as often as possible and I also like the kids to have a healthy meal before they play or practice. I can’t always make it happen of course, but its a goal. I also have learned the hard way that eating is essential before going to the ballpark because the concession stand food is scary and vegan options don’t exist.
Continue reading “Vegan Lemon Kale Pasta”
I can’t believe how long it has been since a lasted updated my blog. I guess life just got in the way, but I’m ready to start again. So much has happened in the last few years. Lots of happiness and sadness. But now it is time to make time for the things I love to do. I certainly haven’t stopped cooking but I really have missed my blog.
Since my last post my son has been diagnosed with a gluten allergy. He had a lot of crazy symptoms that I never would have thought were related to food. He was dizzy, had severe joint pain and developed a rash. Once we got him to the right doctor and eliminated gluten from his diet all of his symptoms went away and haven’t come back.
Continue reading “Vegan Cauliflower Pizza Crust”
In my house we use Siracha like ketchup. My husband especially loves anything spicy, the hotter the better for him. Last night the kids were with Grandma, so I made Siracha Garlic Tofu just for my hubby. Just a warning this is really spicy, but if you are a fan of heat this tofu recipe is definitely for you. I served it with a Asian cucumber salad to help put out the flames a little.
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I have never been a big fan of tofu, but I have found a new way to cook it that I really like. I have started baking the tofu for at least 45 minutes at 325 after it has been marinated. This gives the tofu a firm texture and really helps it take on the flavor of the marinade.
I love the combination of the cilantro and lime in this dish. I served the tofu with black beans, but it would be great on its own as well.
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This version of taco pasta was inspired by Pinterest. I love looking at all the pictures of food and I think I may be slightly addicted. I have been finding lots of recipes to try to veganize. We were getting into a little bit of a food rut, so I really wanted to try to veganize some of the recipes that I have seen. The kids will generally eat anything that has pasta in it and they love tacos, so I figured this would be good to start with. We all loved it! The sauce turned out super creamy with all the great taco flavors. Taco pasta will definitely be going into the dinner rotation on a regular basis.
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This is my new favorite way to eat kale. I have always cooked it, but it is so much better raw. I thought the kale would be more bitter, but it really has a great flavor when its raw. My son just wants it raw now too (unless I am making kale chips). He ate 3 huge servings of this salad. It is so colorful and it is packed full of nutrients and the quinoa gives the salad a little more protein.
I have been trying to eat more raw foods lately in an attempt to detox after the holidays. Some things, like kale, are great raw. Other things, like sweet potatoes, not so much. I have also greatly reduced my coffee consumption, which was really scary for a family for a few days, and given up refined sugar. I am feeling much better already, so hopefully I can stay on track this time.
1 Tbsp olive oil
2 sweet potatoes peeled and cut into 1/2 inch cubes
1/2 cup quinoa, uncooked, rinsed
1 bunch kale
3 oranges sectioned
3 large carrots peeled and grated
1/2 cup raisins
Balsamic vinaigrette- recipe follows
Pre heat the oven to 400. Place the sweet potatoes on a large sheet pan and toss with the olive oil and a little salt. Roast them for about 20-25 minutes until they are fork tender. While the potatoes are roasting, cook the quinoa. Bring 1 cup of water to a boil in a small sauce pan. Add in the quinoa, reduce the heat, cover and simmer for 15 minutes. Remove the stem from the kale and chop it. Put the kale in a large bowl. When the potatoes and quinoa are finished, combine them with the kale and all the remaining ingredients and toss it together.
1/4 cup balsamic vinegar
1 TBSP dijon mustard
1 TBSP agave nectar or honey
1/4 tsp salt
pepper to taste
Combine all the ingredients in a small bowl and whisk until well combined.
My family loves anything in patty form. If the kids can put ketchup on it even better, so this was a big hit with them. The quinoa and chick pea patties are not only delicious, but also a great source of protein, plus its gluten free. I actually came up with these when there wasn’t much food left in the house, so I was happy they turned out so great. I have been trying to get creative with the ingredients we already have in the house to save some money and not run to the store so much. My mom got my a huge bag of quinoa from a bulk food store, so there has been quinoa in a lot of our meals lately. Good think it is so yummy and versatile!
2 Cans of chick peas rinsed and drained
1/2 cup of quinoa rinsed, plus 1 cup water
3 TBSP Olive Oil
1 small onion finely diced
1 medium carrot finely diced
2 cloves of garlic minced
2 tsp chefs blend seasoning or Mrs. Dash
1/4 cup chick pea flour
1 cup fresh spinach chopped
1 tsp salt
fresh ground pepper to taste
Bring the water to a boil in a small pot and add in the quinoa. Lower the heat, cover and simmer about 15 minutes. Heat 1 tbsp of the oil over medium heat and then sauté the onion, carrot and garlic about 5 minutes until tender. In a large bowl smash the chick peas (I used a potato masher) until there are no whole ones left. You want it to be chunky, you are not making hummus! Combine quinoa, onions and carrots and all the remaining ingredients (except the oil) with the chick peas and mix thoroughly. Form the mixture into patties, whatever size you like. Heat the remaining oil in a large skillet or on a griddle. Cook the quinoa patties about 5 minutes on each side until they are browned.
It has been a while since I have posted, but it has been a little crazy the last few months. I have been trying to adjust to working and having the kids in school. How I miss the homeschooling days! An upcoming post will be on packing school lunches, which has turned out to be a challenge.
I have also been trying to work with an even tighter grocery budget. The job that my husband was offered fell through, so now we have more bills and less money. I have faith that it will all work out, but the waiting is hard. I know that God will provide and that a better opportunity will come about.
Honey Mustard tempeh is a quick and cheap dinner that turned out to be delicious. Tempeh is a great source of protein and it is so yummy. The key is to boil the tempeh before cooking with it. I boil mine in a marinade instead of just plain water (recipe follows). It gives the tempeh a great flavor and then you can use it for anything, even just for sandwiches.
1 package of tempeh
Tempeh Marinade (recipe follows)
2 TBSP dijon mustard
1 TBSP Honey or agave
Cut the block of tempeh into 4 slices then cut the slices in half to make 8 thin slices. Boil the tempeh in the marinade for at least 10 minutes. Combine the mustard and honey, set aside. Preheat the broiler. Remove the tempeh from the marinade and place on a lightly greased sheet pan. Broil the tempeh on high about 8 minutes on the first side until it is browned (keep an eye on it). Fill it over and broil about 5 more minutes. Take the tempeh out of the oven, spoon a little of the honey mustard on each slice and spread it into an even layer. Return to pan to the oven and broil the tempeh for a few more minutes. You just want to topping to brown a little, but it can burn quickly so watch it. Remove from the oven. You can serve it hot or cold, it is delicious either way.
2 cups water or vegetable broth
1/4 cup reduced sodium soy sauce
2 Tbsp dijion mustard
2 tbsp honey or agave
Combine all the ingredients in a sauce pan and bring to a boil. Add in tempeh and simmer for a least 10 minutes. You can always let it go longer for more flavor. This marinade can be strained and then frozen after one use to use one more time. Just make sure to bring it back up to a boil again.