Mango Spinach Smoothie
Saturday is for smoothies! This is light and refreshing. Perfect for breakfast, lunch or after a great workout.
VEGAN RECIPES
Saturday is for smoothies! This is light and refreshing. Perfect for breakfast, lunch or after a great workout.
Spinach pesto pasta is a super quick and delicious meal. The pesto is raw and comes together in just a few minutes, so it is great for a weeknight dinner. I use walnuts in the pesto sauce and no extra oil to cut the calories a little bit. Jut serve it over your favorite whole wheat pasta.
Serves 4
1 5 oz box of fresh spinach rinsed
1 clove of garlic
1 cup fresh basil
juice of 1 lemon
1 cup of walnuts
2 TBSP nutritional yeast
1 tsp salt
1/2 cup water
1 Lb whole wheat pasta (any shape)
Bring a large pot of water to a boil and cook the pasta according to the package directions. Put 1/2 of the spinach and the rest of the ingredients in a food processor. Pulse the processor until the spinach is blended a little and then add the rest of the spinach. Blend until the pesto sauce is smooth. When the pasta is finished, drain it and put into a large bowl. Add in the pesto and mix until the pasta is evenly coated with the sauce.
Tonight was another night when I needed a quick dinner. We got home really late last night from our trip and were busy at church today, so I didn’t want to spend a lot of time in the kitchen. This pasta was finished in about 15 minutes. The longest part of cooking this meal is waiting for the water to boil. Even though it is quick it has tons of flavor.
1 LB whole wheat pasta (any small shape)
1 small onion
1 clove of garlic minced
1 cup of chopped sun dried tomatoes that have been reconstituted ( do not get the oil packed)
2 TBSP balsamic vinegar
1 bag of spinach
1 14 oz can of cannelloni beans darned and rinsed
1/2 cup chopped fresh basil
1 TBSP Extra Virgin Olive Oil
salt and pepper to taste
Bring a large pot of water to a boil and cook the pasta according to package directions. While the pasta is cooking bring 1/2 cup of water to a boil in a pan. Add in the onions and cook for 5 minutes. Add more water if needed to keep the onions from sticking. Add in the garlic, sun dried tomatoes, balsamic vinegar and beans. Cook it for a couple more minutes. When the pasta is finished cooking drain it and return it to the pot. Add in the onion mixture, the spinach, the basil, olive oil and salt and pepper.
When I lived in Colorado, I became addicted to green chili sauce. They put it on everything out there. It usually has pork in it, so I had to come up with my own version when I became vegan. It is a little spicy for my kids, so I usually bake the enchiladas ( or whatever I am putting it on) without the sauce and then add it to mine.
1 large package of corn tortillas (about 24)
1 lb bag of white beans cooked (I cook mine in the crock pot, about 4 hours on high with a couple of bay leaves)
5 cloves of garlic
salt and pepper
1 bag of spinach
1 cup of Cheddar Diaya
1 cup of Mozzarella Diaya
Green Chili Sauce (recipe below)
Heat the oven to 375. Heat the tortillas in a skillet or on a griddle sprayed with cooking spray until they begin to brown to each side. Put the garlic in the food processor and blend until it is finely chopped. Add in the cooked beans and blend until most of the beans are pureed. You want it to have a little texture. Lightly oil or spray and large casserole dish. Fill each tortilla with 2 TBSp of the bean mixture and a little bit of spinach. Roll them up tightly and place the enchiladas in the dish. When all of the enchiladas are filled, cover them with the green chili sauce and top with the cheese. (You can also bake the enchiladas without the sauce and add it later if not everyone likes spice.) Bake the enchiladas for about 25 minutes until the cheese is all melted and the sauce is bubbly.
Green Chili Sauce
1 TBSP canola oil
1 medium onion diced
3 cloves of garlic diced
2 tomatoes diced
3 7 Oz cans of diced green chilis
2 cups of water or vegetable broth
2 tsp cumin
1 tsp chili powder
1/2 tsp liquid smoke to 1 tsp of smoked paprika
Heat the oil in a large sauce pan. Add in the onion and cook for 5 minutes. Add in the rest of the ingredients and bring to a simmer. Let the sauce simmer for at least 1 hour. You can also let it cook in the crock pot on low all day. Use a standing blender or immersion blender to blend the sauce until it is smooth. Any leftover sauce can be frozen or refrigerated for a few days.