It is crazy how this cashew dip tastes so cheesy with no cheese. The cashews make it super creamy and rich. I love to make this for company or to take to a party.
Veggie Gumbo has become one of our new family favorites. It is so warm and filling with just enough spice. This time of year I use frozen okra, but in the summer it would great with fresh. Feel free to add more spice if you like it. My husband and I just add hot sauce at the table because the kids don’t like spice like we do.
Serves 6 -8
2 cups brown rice
3 TBSP canola oil
3 TBSP whole wheat flour (white will work too)
1 onion diced
4 stalks celery chopped
1 green bell pepper diced
2 carrots diced
2 cups okra
1 28oz can diced tomatoes
3 1/2 cups vegetable broth
1 tsp salt
1 tsp pepper
1/4 tsp cayenne pepper
1 tsp dried thyme
1 TBSP paprika
1 can chick peas drained and rinsed
Bring 4 cups of water to a boil and add a few pinches of salt. Add in the rice and stir. Turn down to heat to a simmer and cover. Cook the rice for 45 minutes. Remove it from the heat and let it sit covered for 10 minutes.
While the rice is cooking make the gumbo.
In a large pan heat the oil over medium high heat. Add in the flour and whisk it in with the oil. Cook the flour for about 5 minutes stirring frequently. Add in the onion, celery, bell pepper, carrots and okra. Stir until all the veggies are coated in the flour mixture. Lower the heat and cook for about 10 minutes. Add in the tomatoes, vegetable broth, salt, pepper, thyme, paprika and cayenne. Let it simmer all together for about 15-20 minutes, it should get much thicker. Add in the chick peas and cook a few more minutes to heat them through. Serve over the brown rice.
Taco lasagna is a fun twist on ordinary tacos. You get all the great taco flavors in lasagna form. The base of the lasagna is baked, but then it is topped with fresh lettuce and tomatoes for a nice contrast. I usually use black beans when I make this, but you can substitute TVP or soy beef style crumbles for the beans. There are hidden veggies in this lasagna as well for any picky eaters. The shredded zucchini in the filling blends in nicely with the other flavors, so if you don’t tell anyone it’s in there no one won’t notice.
2 TBSP Canola or olive oil
1 medium onion diced
2 large zucchinis shredded
2 cloves garlic minsed
2 14 oz cans of black beans drained and rinsed
2 TBSP chili powder
2 tsp cumin
salt and pepper
1/4 cup water
10 8″ flour tortillas cut in half
1 cup cheddar style Daiya cheese
1 cup mozzarella style Diaya cheese
1 small head of romaine sliced
2 tomatoes chopped
1/2 cup black olives sliced
optional garnishes: Vegan sour cream, guacamole, salsa, hot sauce
Heat the oil in a large skillet over medium heat. Add the onions and cook for 5 minutes. Add in the zucchini and cook 5 more minutes. Add in the garlic and black beans and cook for 2 minutes. Add in the chili powder, cumin, salt, pepper and water. Turn down the heat and let it simmer for about 5 minutes while you prepare the pan and tortillas.
Preheat the oven to 375. Lightly oil a large casserole dish. Layer 1/2 of the tortillas on the bottom of the dish. Add in the filling then cover it with the rest of the tortillas. Sprinkle the cheese across the top of the tortillas like a lasagna. Bake for 15 minutes. Remove the taco lasagna from the oven and let it cool for at least 5 minutes before serving.