Sunday, January 25, 2015

Quinoa Chili

Yes, it's another type of chili. Have I mentioned lately how much I love soups, stews, chili? Comfort in a bowl. I've been trying to incorporate more quinoa in our diet since it's such a super-food. I found the tri-color quinoa on my last shopping trip and love how colorful it is. This made a large pot of delicious chili. If you don't have lots of people to feed you can freeze half of it.
  • 1 cup tri-color quinoa
  • 1 tablespoon olive oil
  • 5 cloves garlic, minced
  • 1 sweet onion, diced
  • 2 (14.5-ounce) cans fire-roasted, diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 (4.5-ounce) can diced green chiles
  • 1 1/2 tablespoons chili powder, or more, to taste
  • 1  tablespoons ground cumin
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper, to taste 
  • 1 link chorizo, crumbled (I used Soyrizo)
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 1/2 cups corn kernels, frozen or canned
  • 3 tablespoons chopped fresh cilantro leaves
  • Juice of 1 lime, optional
  • Garnish: 1 avocado, halved, seeded, peeled and diced --- sour cream --- scallions --- cheese shreds --- cilantro (I dug in before I took a pic with the garnishes!! oops)

In a large saucepan, cook quinoa according to package instructions; set aside.

Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, cayenne pepper and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste. Reduce heat to low; simmer, covered, until thickened, about 30 minutes.

Stir in beans, corn, cilantro and lime juice, until heated through, about 2 minutes.

Serve immediately with avocado, if desired.

Thursday, January 22, 2015

Cheesecake Crescent Rolls

Did you know that Pillsbury Crescent Rolls are vegan. Yeap, they are. I am not saying they are healthy, just saying no animal products. Get a roll of them today and make this easy dessert for dinner.
  • 1 can of Pillsbury Crescent rolls
  • 1 (8oz each) package Toffuti cream cheese, softened
  • 3/4 teaspoon vanilla
  • 2 tablespoons Earth Balance margarine, melted
  • cinnamon
  • sugar
Unroll and spread 1/2 of the can of crescent rolls on the bottom of a 9 x 9 baking dish.
Combine softened cream cheese, 1/2 cup sugar, and vanilla. 
Spread over crescent roll layer. 
Unroll and layer remaining crescent rolls over cream cheese layer. 
Melt your butter and spread over top of crescent rolls. 
Sprinkle generously with cinnamon and sugar.
Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned. 
Cool a bit, slice and eat.

Sunday, January 11, 2015

Beef & Bean Chile Verde

It's been cold here, yeah, even here in sunny Florida. I decided to have a Mexican feast last week and not only made this soup but I also made a deconstructed enchilada casserole. Both dishes were delicious and this is my take on the Chile Verde I found over at Eating Well. We loved this dish and will be making it again and it is ready in about 30 minutes. 
  • 1 package Gardein beefless ground
  • 1 large red bell pepper, chopped
  • 1 large sweet onion, chopped
  • 6 cloves garlic, chopped
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1 16-ounce jar green salsa
  • 1/2 cup water
  • 2 cups no-chicken chicken broth 
  • 1 15-ounce can pinto beans, rinsed
  • Garnish: cheese, sour cream, chopped scallions

In a large saucepan add 1/2 cup water, bring to a boil over medium heat. Add bell pepper and onion and sweat until veggies are tender.

Add beefless ground, garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds.

Stir in salsa and broth; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute.

Garnish with toppings.


Friday, January 2, 2015

One-Pot Taco Chili Mac

Happy New Year everyone. I can't get over the fact it's 2015. For New Years day we had the traditional black-eyed peas, turnip greens, hot pepper sauce and cornbread. Ummmm guess what we're having for dinner tonight. Leftovers!

I made this was an amazing dish the last few days of 2014. I found the original over at SkinnyTaste and knew I wanted to make this one pot wonder vegan. I had some Tofurky Chorizo thawed in the frig and substituted a few other ingreidents to make this a vegan delight. I LOVED this dish. I will definitely be a make-again. Also, Jack loved that it all cooked in one pot so there were very few dishes to wash. The leftovers are amazing as well.
  • 1 package Tofurky Chorizo
  • 1 medium sweet onion, chopped
  • 1 package reduced-sodium taco seasoning (or homemade) 
  • 3 cloves minced garlic
  • 1 yellow bell pepper, chopped
  • 1 can (10 oz) rotel tomatoes with green chilies
  • 14.5 oz can pinto beans, drained and rinsed
  • 1 can (8 oz) tomato sauce 
  • 1/2 can  refried black beans
  • 15-oz no-chicken chicken broth (I used Better Than Bouillion)
  • 1 3/4 cups water
  • 8 oz elbow pasta
  • 3/4 cup Daiya cheddar shreds
  • Garnish: fresh cilantro, chopped, chopped scallions

Heat a large Dutch oven or pot with a fitted lid over medium-high heat and spray with oil, add the onions, garlic, pepper and taco seasoning and 1/4 cup water; cook 2-3 minutes.

Add the canned tomatoes, beans, tomato sauce, refried beans, chorizo, chicken broth and water. Bring to a boil, cover and simmer about 15 minutes. Adjust salt to taste.  

Stir in the uncooked pasta and simmer uncovered over medium heat until al dente, according to package directions.

Remove the pot from heat and top with the cheese, cover and let sit for about 2-3 minutes, until the cheese melts. Serve immediately garnished with fresh cilantro and scallions.

Tuesday, December 30, 2014

Eggplant Stacks

I stopped by Trader Joe's and they had some beautiful eggplants in stock. I decided to try my hand at something different. I've made eggplant rollatini, eggplant parm and a few casserole before but I had never made stacks. I've seen several recipes for these and used some of one and some of another for the dish below.
  • 2 teaspoons olive oil 
  • 1 large sweet onion, chopped
  • 4 ounces mushrooms, sliced
  • 1 medium zucchini, chopped
  • 1 14.5-ounce can fire-roasted diced tomatoes
  • 1 8-ounce can tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 large eggplants, sliced 1/4" thick
  • soy milk
  • 1/2 cup panko crumbs
  • 1/4 cup nutritional yeast
  • 8 tablespoons Daiya mozzarella shreds

Preheat the oven to 375 degrees Fahrenheit. Place a large saute pan over moderate heat. Heat the pan, then heat the oil. Add the onions and cook for 2 minutes (we're sweating not sauteing them, so we don't want them to get any color).

Add the mushrooms and zucchini to the pan, stir to combine, and cook for 2 minutes.

Add the spices and tomatoes, stir again, and simmer for 8 minutes.

While the tomato sauce is simmering, prepare the eggplant. Place the soy milk in a saucer and the bread crumbs in a second saucer. Dip each slice of eggplant into the soy milk using one hand, then coat in the bread crumbs using the other hand. Heat a griddle over moderate heat. Cook each slice of eggplant until the panko is brown (a couple of minutes per side.)

Place a eggplant slice in a 9x13-inch baking dish.

Top slice with 1/4 cup sauce.

Top with another slice of eggplant (you're creating eggplant stacks).

Add another 1/4 cup of sauce.  Sprinkle on nutritional yeast and the cheese.

Repeat with remaining eggplant slices.

Bake covered for 20-25 minutes, until the eggplant is tender and the cheese is melted and bubbly.

Serve with any additional sauce.

I served these with Gardein Crispy Chick'n Fillets .

Wednesday, December 24, 2014

Merry Christmas, Happy Holidays, Happy Hanukkah,etc

I just wanted to take a moment and wish everyone that visits my kitchen a happy and joyous holiday season. However, you celebrate I hope you will be surrounded by family, friends and loved ones. I've been so busy I've not posted any new recipes lately but I promise to do better once Christmas is behind me. So, today I leave you with a link to my Creamy Tortilla Soup which was the "Recipe of the Day"  over at

Thank you to everyone that makes this little blog so much fun for me!!! Happy Holidays and Happy New Year!

Friday, December 12, 2014

Whole Wheat Spaghetti with Sausage & Roasted Peppers

I saw this amazing looking recipe over at Skinnytaste and wanted to make it vegan. There wasn't a lot to switch out but I did change a few things and amounts. This is my amazing version of this delicious pasta dish.
  • 1 package Tofurky Italian (vegan) sausage, cut into half-moons, about 1/3 inch thick
  • 1 teaspoon olive oil
  • 1/2 cup chopped onion
  • 1 large can or jar roasted peppers in water, diced
  • 6 cloves garlic, diced
  • kosher salt and black pepper
  • 1 large can (20 ounce) crushed tomatoes 
  • 3/4 cup no-chicken chicken broth
  • 1 box (13.5 ounce) whole wheat spaghetti 
  • 2 tablespoons nutritional yeast flakes , plus more for serving

Heat a large skillet over medium heat and cook the sausage until browned. Set aside.

Add the oil, onions, roasted peppers, garlic and kosher salt and black pepper to the skillet and cook until golden, 4 to 5 minutes. 

Add the tomatoes and broth and return the sausage to the skillet. Bring to a boil, reduce heat and simmer on low 15 minutes.

Meanwhile cook the pasta in a large pot of salted water according to package directions. Drain and return to pot. I like to serve my sauce over my pasta OR you can add the sauce to the pasta and give it a good stir. Garnish with extra nutritional yeast if desired.

Serve with a side salad, garlic bread and your fav wine!