The flavors in this salad are so good. We just had it last night for dinner for the first time and I'm already craving it! Yum!
Ingredients:
2 cobs of corn, kernels cut from cob (or use frozen)
1 1/2 tablespoons extra-virgin olive oil
1/4 cup red onion, chopped
1 jalapeno peppers , seeded & finely chopped
1/2 red bell pepper, chopped
1 teaspoon garlic, minced
1 can black beans, drained and rinsed
1 large avocado, peeled and cut in 1/2 inch dice
1 large fresh tomatoes, diced
For the Dressing:
1/2 teaspoon sea salt, or to taste
1/2 teaspoon ground cumin
3 tablespoons fresh lime juice
2 1/2 tablespoons vegetable oil
1 tablespoon apple cider vinegar
1. Preheat oven to 450 degrees. In a medium bowl, combine corn and oil,
toss to coat. Spread corn in ungreased baking pan. Bake in oven 18-22
minutes or until corn begins to turn light golden brown, stirring every
5-10 minutes. Cool 10 minutes.
2. Meanwhile prepare dressing. Combine all ingredients in a small jar with tight fitting lid and shake well until blended.
3.
In a large bowl, combine chopped onion, tomatoes, jalapenos,
bell pepper, garlic, beans and corn. Mix well. Add dressing and mix
again. Add avocados; toss gently to combine.
4.You can eat this with or with out lettuce, but we put 2 big scoops over the top of 1-1.5 cups packed romaine and it was delicious!
Recipe taken from Vegan Coach.
Wednesday, July 25, 2012
Wednesday, July 18, 2012
Cheesy Potato Soup
I must admit I only tried this recipe because the pictures of it were so beautiful, but once I started making it and realized how strange the ingredients were I was very nervous about it. Apple cider vinegar and spinach? However, it was actually very good. Jackson even at 2 servings!
We served these in homemade bread bowls! yum!
2 1/2 cups white potatoes (tiny or large or a mix of both)
1 small sweet potato, peeled, diced
1/4 cup apple cider vinegar
5 cups veggie broth
3 Tbsp extra virgin olive oil
2 Tbsp garlic powder
1/4 cup vegan cheese (cheddar or pepper jack) *Daiya is my fave*
1/2 block frozen spinach
salt & pepper to taste
2 bay leaves
Directions:
1. Start on your soup by prepping all the potatoes. Toss them into your pot along with most your required ingredients. Leave out the spinach and cheddar cheese.
2. Bring your soup to a boil, reduce to med-high and half-cover with lid. Simmer until all the potatoes are tender.
3. Add in the spinach. I just threw in half of the frozen block and let it thaw in the pot. And remove the bay leaves. Once the spinach has mixed in blend the soup with an immersion blender or in your regular blender until well blended, soup should pretty much turn green and there shouldn't be any visible chunks of spinach in it.
4. Put soup back in pot and add cheese.
Recipe very slightly adapted from Healthy Happy Life.
We served these in homemade bread bowls! yum!
2 1/2 cups white potatoes (tiny or large or a mix of both)
1 small sweet potato, peeled, diced
1/4 cup apple cider vinegar
5 cups veggie broth
3 Tbsp extra virgin olive oil
2 Tbsp garlic powder
1/4 cup vegan cheese (cheddar or pepper jack) *Daiya is my fave*
1/2 block frozen spinach
salt & pepper to taste
2 bay leaves
Directions:
1. Start on your soup by prepping all the potatoes. Toss them into your pot along with most your required ingredients. Leave out the spinach and cheddar cheese.
2. Bring your soup to a boil, reduce to med-high and half-cover with lid. Simmer until all the potatoes are tender.
3. Add in the spinach. I just threw in half of the frozen block and let it thaw in the pot. And remove the bay leaves. Once the spinach has mixed in blend the soup with an immersion blender or in your regular blender until well blended, soup should pretty much turn green and there shouldn't be any visible chunks of spinach in it.
4. Put soup back in pot and add cheese.
Recipe very slightly adapted from Healthy Happy Life.
Sunday, July 15, 2012
Healthy No Bake Cookies
Best No Bakes I've ever had, hands down! Delicious!
3 tablespoons almond milk
1/3 cup turbinado sugar
1 tablespoon cocoa powder
1 1/2 teaspoons vanilla
1/3 cup all natural crunchy peanut butter
1/8 cup wheat germ (heaping)
1 1/2 teaspoons ground flax meal (optional)
1 cup quick oats (scant)
~yield 12 cookies
3 tablespoons almond milk
1/3 cup turbinado sugar
1 tablespoon cocoa powder
1 1/2 teaspoons vanilla
1/3 cup all natural crunchy peanut butter
1/8 cup wheat germ (heaping)
1 1/2 teaspoons ground flax meal (optional)
1 cup quick oats (scant)
~yield 12 cookies
Snobby Joes
1 cup uncooked green lentils
4 cups water
1 tablespoon olive oil
1 medium yellow onion, diced small
1 green pepper, diced small
2 cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons oregano
1 teaspoon salt
8 oz can tomato sauce
1/4 cup tomato paste
3 tablespoons maple syrup
1 tablespoon yellow mustard
4 to 6 kaiser rolls or sesame buns (optional – for serving)
Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.
About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more. Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes.
Add the maple syrup and mustard and heat through.Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can’t wait.
Recipe taken from The Post Punk Kitchen.
4 cups water
1 tablespoon olive oil
1 medium yellow onion, diced small
1 green pepper, diced small
2 cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons oregano
1 teaspoon salt
8 oz can tomato sauce
1/4 cup tomato paste
3 tablespoons maple syrup
1 tablespoon yellow mustard
4 to 6 kaiser rolls or sesame buns (optional – for serving)
Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.
About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more. Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes.
Add the maple syrup and mustard and heat through.Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can’t wait.
Recipe taken from The Post Punk Kitchen.
Saturday, July 14, 2012
Broccoli Curry Udon
8 oz dry round udon noodles
Olive oil for sauteeing
1 pound broccoli florettes (6 cups)
Medium red onion, thinly sliced
2 teaspoons fresh minced ginger
3 cloves garlic, minced
Big pinch red pepper flakes
2 cups vegetable broth mixed with 2 teaspoons cornstarch
2 teaspoons curry powder
1 Tablespoon soy sauce
1/2 cup light coconut milk
4 teaspoons toasted sesame seeds
First boil water for the udon. Cook udon according to package directions. Once cooked, drain and rinse with cold water and set aside.
Meanwhile, preheat a large pan over medium heat. Saute broccoli in a few sprays of oil and a pinch of salt for about 7 minutes. Keep covered while cooking, lifting the lid just to stir a few times. In the meantime, prep everything else.
When broccoli is done, remove from pan and set aside. Next saute onions in a bit of oil, with a pinch of salt for about 3 minutes. You want them to retain some crunch. Remove from pan (transfer to the same bowl as broccoli to cut down on dishes). Now you’ll make the sauce in the same pan.
Saute the garlic and ginger in a little oil for about 1 minute. Mix in the red pepper flakes. Add the vegetable broth/cornstarch, the curry powder and soy sauce. Cover pan and bring to a boil. Let thicken a bit, for about 3 minutes. Mix in coconut milk and turn off the heat.
Add noodles to the pan and mix to coat. Then fold in the broccoli and onions. Divide between bowls and top with garnishes (if using) and sprinkle with sesame seeds.
Recipe taken entirely from Post Punk Kitchen.
Olive oil for sauteeing
1 pound broccoli florettes (6 cups)
Medium red onion, thinly sliced
2 teaspoons fresh minced ginger
3 cloves garlic, minced
Big pinch red pepper flakes
2 cups vegetable broth mixed with 2 teaspoons cornstarch
2 teaspoons curry powder
1 Tablespoon soy sauce
1/2 cup light coconut milk
4 teaspoons toasted sesame seeds
First boil water for the udon. Cook udon according to package directions. Once cooked, drain and rinse with cold water and set aside.
Meanwhile, preheat a large pan over medium heat. Saute broccoli in a few sprays of oil and a pinch of salt for about 7 minutes. Keep covered while cooking, lifting the lid just to stir a few times. In the meantime, prep everything else.
When broccoli is done, remove from pan and set aside. Next saute onions in a bit of oil, with a pinch of salt for about 3 minutes. You want them to retain some crunch. Remove from pan (transfer to the same bowl as broccoli to cut down on dishes). Now you’ll make the sauce in the same pan.
Saute the garlic and ginger in a little oil for about 1 minute. Mix in the red pepper flakes. Add the vegetable broth/cornstarch, the curry powder and soy sauce. Cover pan and bring to a boil. Let thicken a bit, for about 3 minutes. Mix in coconut milk and turn off the heat.
Add noodles to the pan and mix to coat. Then fold in the broccoli and onions. Divide between bowls and top with garnishes (if using) and sprinkle with sesame seeds.
Recipe taken entirely from Post Punk Kitchen.
Friday, July 13, 2012
Kathy's Veggie Pasta Stew
4 ounces sliced mushrooms (I used shiitake)
1 medium tomato
1 large sweet onion
1/4 cup extra virgin olive oil
1/2 tsp pepper
1 tsp garlic powder or 2 Tbsp chopped fresh garlic
2 bay leaves
4 cups vegetable broth
1 cup water
2 Tbsp Italian Herbs
1 potato, diced
1/3 cup nutritional yeast or 1/4 cup vegan cheese
1 cup dry fusilli pasta
1/3 cup leftover roasted tomato salsa
2 Tbsp apple cider vinegar
1/4 tsp salt (or to taste)
1 can of beans, drained (I used white cannellini beans)
6 ounces leafy greens (spinach, kale, chard, collard..)
optional: a few dashes of cayenne for added heat.
Directions:
1. In a large soup pot, add the onions, tomato, mushrooms, garlic and olive oil. Stir and saute for about 5 minutes, until the onions become translucent.
2. Add in all the remaining ingredients (except the beans and leafy greens). Bring to a boil, then reduce to a simmer and cover with lid. Allow to simmer for 20 minutes. Do a few taste tests midway through and check on the salt/spice levels.
3. When you are just about ready to serve the soup, you can add in the beans and greens. Adding the last keeps them tender and not mushy. If you want your greens a bit more hearty, use kale or collard. Spinach wilts very easily.
4. Serve warm! With a nice slice of crusty bread.
1 medium tomato
1 large sweet onion
1/4 cup extra virgin olive oil
1/2 tsp pepper
1 tsp garlic powder or 2 Tbsp chopped fresh garlic
2 bay leaves
4 cups vegetable broth
1 cup water
2 Tbsp Italian Herbs
1 potato, diced
1/3 cup nutritional yeast or 1/4 cup vegan cheese
1 cup dry fusilli pasta
1/3 cup leftover roasted tomato salsa
2 Tbsp apple cider vinegar
1/4 tsp salt (or to taste)
1 can of beans, drained (I used white cannellini beans)
6 ounces leafy greens (spinach, kale, chard, collard..)
optional: a few dashes of cayenne for added heat.
Directions:
1. In a large soup pot, add the onions, tomato, mushrooms, garlic and olive oil. Stir and saute for about 5 minutes, until the onions become translucent.
2. Add in all the remaining ingredients (except the beans and leafy greens). Bring to a boil, then reduce to a simmer and cover with lid. Allow to simmer for 20 minutes. Do a few taste tests midway through and check on the salt/spice levels.
3. When you are just about ready to serve the soup, you can add in the beans and greens. Adding the last keeps them tender and not mushy. If you want your greens a bit more hearty, use kale or collard. Spinach wilts very easily.
4. Serve warm! With a nice slice of crusty bread.
Thursday, July 12, 2012
Cobb Salad (vegan style)
6-8 cups of chopped romaine
1 cup mandarin oranges, drained
1/3 cup sliced black olives
1/2 cup chopped sweet onion
1 avocado, chopped - tossed in the juice of 1 large lemon
1 cup cherry tomatoes, halved
1 cup chilled kidney beans, drained
Place lettuce in large bowl and arrange other toppings in rows on the lettuce. Serve with your favorite ranch dressing. Recipe slightly adapted from Healthy Happy Life.
1 cup mandarin oranges, drained
1/3 cup sliced black olives
1/2 cup chopped sweet onion
1 avocado, chopped - tossed in the juice of 1 large lemon
1 cup cherry tomatoes, halved
1 cup chilled kidney beans, drained
Place lettuce in large bowl and arrange other toppings in rows on the lettuce. Serve with your favorite ranch dressing. Recipe slightly adapted from Healthy Happy Life.
Ultimate Panini
sliced sourdough bread (or multigrain)
buttery spread – spread on the outside layer of each slice of bread
thin slices tomato
handful fresh basil leaves
pepper jack cheese (vegan style if desired)
a few thin slices roasted red or yellow pepper (from a jar)
handful of baby spinach
Butter the outside of the bread. Layer on the sliced tomatoes, a roasted pepper, basil, spinach and the pepper jack cheese. Place in a panini grill if you have one or your George Foreman and cook until cheese is melted and bread has a nice crust. yum!
Recipe adapted from Healthy Happy Life.
buttery spread – spread on the outside layer of each slice of bread
thin slices tomato
handful fresh basil leaves
pepper jack cheese (vegan style if desired)
a few thin slices roasted red or yellow pepper (from a jar)
handful of baby spinach
Butter the outside of the bread. Layer on the sliced tomatoes, a roasted pepper, basil, spinach and the pepper jack cheese. Place in a panini grill if you have one or your George Foreman and cook until cheese is melted and bread has a nice crust. yum!
Recipe adapted from Healthy Happy Life.
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