Wednesday, December 8, 2010
Sorry, I don't have a pic for this, but it was extremely delicious.
I baked some red potatoes in the oven and topped with a quick lentil chili.
For the chili I took 4 cups of water mixed with about 2 Tbs of "chicken" broth powder, added fresh garlic and red onions and 1 1/2 cups of rinsed uncooked lentils. For the spices I used chili powder, cumin, cayenne and coriander. Let it come to a boil and simmer until the lentils were almost done and added a can of rotel.
I topped my potatoes with the chili and for the vegetarians you can add sour cream and cheese and vegans add your favorite vegan cheese and sour cream substitutes. I forgot to put salt and pepper in the chili, so I topped my potato with these, some fresh red onion and sliced tabasco pimento stuffed olives. So good. I ate too much.
Monday, June 28, 2010
Sorry, I have been a horrible blogger lately, but between, school, work and my gimpy foot I have been a little busy....will try to do better. It was the hottest day of the year so far (think it got to 104) and really wanted something lite and tasty and then it hit me...tabouli! Sorry the pic is a little blurry, but it is the best out of four.
For my particular version this evening, I used 1 2/3 cup of bulgur in a glass bowl and poured in 1 2/3 cup of boiling water. I covered with a tea towel and let sit until water was absorbed and bulgur was cooled. I added one and a half medium tomatoes, a handful of mint and parsley, about 4-5 Tbs of olive oil, about 4 Tbs of lemon juice and salt and pepper to taste. This really is much better if refrigerated overnight, but I had to eat it tonight.
Thursday, January 28, 2010
Made this for a nice snack. I put two cups of cooked garbanzo beans, 1/3 cup tahini, 3 Tbs lemon juice, 2 Tbs olive oil, about a one inch piece of elephant garlic, approximately 1/4 tsp of cumin and chili powder and salt to taste and blend in food processor til smooth. Drizzle olive oil over top and sprinkle with chili powder to serve. Good with veggies, crackers, pita bread, whatever.
I cooked some pinto beans in my crockpot with a little dried garlic and onion, and added about a two inch piece of kombu. When the beans were tender I added a couple teaspoons of salt and removed the kombu. The next day the beans and the liquid all went on the stove-top with about 2-4 cups of water (depending on how thick you want your soup) mixed with veggie-broth powder. Added thyme, fresh ground pepper, salt to taste, and about 3 dashes of liquid smoke. Simmered for about an hour or so, added some fresh chopped kale and when wilted was ready to serve.
Tasted great with the fresh baked bread my son's girlfriend made topped with blackberry jam.
I was exhausted the other night, so my lovely DH made the sauce for this dinner. I am not exactly sure what spices he put in, but I do know there are some mushrooms and chickpeas-if ya want the recipe I will let him know. We used half whole wheat and half spelt noodles and I topped mine with ground cashews and nutritional yeast for a cheesy flavor.
The yellow beets I peeled and sliced and tossed in olive oil and rosemary and roasted in the oven, stirring occasionally until tender and slightly brown. I sauteed the beet greens and some kale on the stove top with a little olive oil and balsamic vinegar until the leaves wilt and the balsamic has carmelized slightly. Add a little more rosemary and some sea salt and pepper. DH used to hate beets until I made this for him. So yummy, I could eat it every day.
Thursday, January 14, 2010
Leftover Gyro toppings to make a Greek Salad-lettuce, tomato, cucumber, red onion, kalamata, tziziki, added some pepperoncinis (just luv, luv, luv pepperoncinis), and some fresh ground pepper.
Boiled some Dutch yellow potatoes, topped with some black beans mixed with canned tomatoes and jalapenos and Mrs. Dash chili and lime. Added avocado, more pepperoncinis, Chalulah hot sauce, salt and pepper and a dollop of Tofutti Vegan Sour Cream. Easy, quick and delish.
Been feeling a little tired and sluggish lately. Not sure if it is the weather or my iron level (tend to be a little anemic at times), so decided some green juice is in order. It has spinach, kale, spirulina, wheat grass, apple, banana, carrot, lemon juice, fresh grated ginger and some filtered water. Think I am feeling better already.
Wednesday, January 13, 2010
Vegan Gyros made with a greek pita, tomatoes, cucumbers, lettuce, Kalamata olives, red onion,and a vegan Tziziki sauce. And for those that wanted-fake chicken strips with Mrs. Dash garlic and herb. Tziziki is made with plain low-fat soy yogurt, granulated garlic, dill and salt.
The acorn squash was baked in the oven and during the last 10 minutes or so, added Earthbalance vegan butter, agave nectar and cinnamon.