Rollover Jerk Lentils with Roasted Peppers and Pineapples.

A Rachael Ray favorite that I veganized by taking the chicken out and putting in lentils. Yum! I didn't have any pineapples so I roasted to oranges. Um, double yum! Totally concentrated their flavor.

1 red onions, roughly chopped and divided
4 cloves garlic
4 scallions
Juice of 1 lime
1 jalapeño or serrano peppers, seeded
1 to 2 tablespoons red wine vinegar
1/4 cup orange juice
1/2 tablespoon sweet paprika
1/2 tablespoon cumin
1 teaspoon allspice
1/2 teaspoon cinnamon (I omit)
3 sprigs fresh thyme
Extra Virgin Olive Oil, some for drizzling
Salt and freshly ground black pepper
1 pineapple, peeled, cored and cut into chunks
1 yellow bell pepper
2 red bell peppers
1 green bell pepper
1 cup dried lentils
2 cups water or vegetable stock

Preheat oven to 400°F.

Place half the red onion, the garlic, scallions, lime juice, jalapeño pepper, red wine vinegar, orange juice, paprika, cumin, allspice, cinnamon and thyme in a food processor and pulse to combine. While running, stream in the EVOO to form a thick paste.

Rinse lentils and add lentils and water to a pot. Boil, turn down the heat to a simmer and add 1/2 of the jerk paste. Let simmer 20-25 minutes until lentils are tender.

Place the pineapple, bell peppers and red onion on a baking tray. Season with salt and pepper and drizzle them with some EVOO. Place tray in the oven 30 minutes.

Serve over a bed of brown rice, lentils and veggies and pineapple on top. Or, just eat the mixture without the brown rice.

Chili Cheese Fries.

I had a craving for chili cheese fries... you'd think I'm pregnant - but I'm not. Who has those sort of cravings?! I worked up this little combo and loved it. We had a huge garden salad to make the not-even-naughty meal seem a little less not-even-naughty. It just felt like the right thing to do.

Fries
4 large Idaho potatoes, cut lengthwise into 6 wedges
grill seasoning

Chili
1-2 cups cooked lentils
1 large onion, chopped
3 to 4 cloves garlic, finely chopped or grated
1 jalapeño pepper, seeded and chopped
1-2 tablespoons chili powder
2 teaspoons ground cumin
Salt and freshly ground black pepper
3 tablespoons tomato paste
Hot sauce, to taste
2 tablespoons Worcestershire sauce
1 1/2 cups vegetable stock
(adapted from Rachael Ray)

Cheezy Sauce
2 cups vegetable broth or water
1/4 cup whole wheat flour
1 tablespoon olive oil
3 garlic cloves, minced
pinch of dried thyme (crumbled in your fingers)
1/4 teaspoon salt
several pinches of freshly ground black pepper
1/8 teaspoon turmeric
3/4 cup nutritional yeast flakes
1 tablespoon fresh lemon juice
1 teaspoon prepared yellow mustard
(from Veganomicon)


Preheat oven to 450ºF.

Place the potatoes into a large bowl. Spray them with EVOO spray and sprinkle with the grill seasoning and combine. Using a cookie cooling rack on top a baking sheet, pour the fries on top. With the cooling rack it'll allow the air to circulate all around the fries so they'll crisp everywhere. Plus it won't be necessary to flip them. Bake until golden brown, about 40 minutes.

While the potatoes are roasting, place a large, heavy-bottomed pot over medium-high heat... add the onion, garlic, jalapeño, chili powder and cumin to the pot. Cook until the veggies soften, 5-6 minutes, and season with salt and freshly ground black pepper. Add the tomato paste to the pot and cook for about 1 minute, until it smells sweet and has caramelized slightly. Add the hot sauce, Worcestershire and broth to the pot. Bring everything up to a bubble, then reduce the heat and simmer the chili until thickened, about 10 minutes. Add in cooked lentils to warm.

Cook the cheese sauce... Combine the broth and flour in a measuring cup and whisk with a fork until dissolved.

Preheat a small saucepan over medium-low heat. Place the oil and garlic in the pan and gently cook for about 2 minutes (or just steam-fry), stirring often and being careful not to burn the garlic.

Add the thyme, salt, and pepper, and cook for about 15 seconds. Add the broth, turmeric, and nutritional yeast, and raise the heat to medium. Use a whisk to stir constantly. The mixture should start bubbling and thickening in about 3 minutes; if it doesn't, turn the heat a bit higher.

Once the mixture is bubbling and thickening, stir and cook for about 2 more minutes. Add the lemon juice and mustard. The mixture should resemble a thick, melty cheese. Taste for salt (you may need more depending on how salty your vegetable broth is), turn off the heat, and cover the pan to keep it warm until ready to use. The top might thicken a bit while it sits, but you can just stir it and it will be fine.

Lay the fries out on a plate, pour over the chili and then add the cheese sauce. Yum. 

A perfect combo of Rachael Ray & Veganomicon

Mexican Millet.

We love this, Shayne loves this, and use as a side for fajitas, sweet potato black bean burritos or any other latin flared dish. Easy and I love using different grains.

1 garlic clove, minced
1 cup millet
1 small yellow onion, diced finely
1 jalapeno, seeded and minced
2 cups vegetable broth
3 tablespoons tomato paste
1/2 teaspoon salt, or to taste
1/4 teaspoon ground cumin
1/3 cup finely diced tomatoes, plus extra for garnish
2 tablespoons finely chopped cilantro
freshly squeezed lime juice, for garnish

Heat the a medium-size, heavy-bottomed saucepan over medium heat and steam-fry the garlic - about 1 minute. Add the onion and jalapeno, and fry, stirring occasionally, until the onion is soft and slightly golden, 6 to 8 minutes. dd the millet, stir to coat, and saute for 4 to 6 minutes, until the millet is lightly golden. Pour in the vegetable broth and add the tomato paste, salt, cumin, and diced fresh tomato.

Bring the mixture to a boil, stir once, and cover. Lower the heat to low and cook for 25 to 30 minutes, until all liquid is absorbed.

Remove from the heat and allow to sit, covered, for 0 minutes, then sprinkle with copped cilantro and fluff the millet with fork. Garnish each serving with a little fresh lime juice and diced tomato, if desired.

{{The original recipe calls for using 2 tablespoons of peanut or vegetable oil to fry the garlic, onion and jalapeno in.}}

Veganomicon
page 118
serves 4
time: 45 minutes

Garden Bounty Tortilla Soup.

I got this recipe from Jami, who got it from her Peacocks on My Porch cookbook (read this if you're interested in what the name means... a clue: I loved it being the wife of a cyclist and somewhat of a cyclist myself). And I just veganized it. I love all the vegetables in here... but didn't quite understand why it was tortilla soup (maybe I copied it down wrong). Either way, next time I'm going to do the crisping and pureeing of the corn tortillas like I did in Brooke's soup next time (and probably take out the potatoes). I just love that flavor in the back of it. It's got a pretty sweet kick to it too, which Shayne loved.

8 cups vegetable broth
1 red onion, diced
2 carrots, peeled and diced
2-4 potatoes, peeled and dice
1 can tomato paste
1 bay leaf
2 cloves minced garlic
1 ½ teaspoon canned chipotle in adobo (sliced)
1 teaspoon jalapeno, seeded and minced
1 teaspoon oregano
1/8 teaspoon cumin
1 teaspoon salt
1 teaspoon white pepper
1 medium zucchini, sliced
1 medium yellow summer squash, sliced
1 can corn, drained
2 tablespoons fresh cilantro
2 tablespoons lime juice
2 tablespoons orange juice
1 red bell pepper, diced
1 green bell pepper, diced
garnish: avocado, limes & toritlla strips

In a large stockpot over high heat, combine broth, onion, carrots, potatoes, tomato paste, bay leaf, garlic, chipotle in adobo, jalapeno, oregano and cumin. Bring to a boil. Reduce heat to low and simmer 20 minutes. 

Add the salt and white pepper, zucchini, squash, bell peppers and corn. Bring to a boil again. Reduce heat to low and simmer for 15 minutes. Add cilantro, lime and orange juice. Stir well and remove from heat. Garnish with fried tortilla strips, diced avocados, and lime wedges if desired.

If you don't like things very spicy, go easy on the jalapeno’s and chipotle peppers. If you find this out after making it - just add more broth.

White Corn Tortilla Soup.

This one is from my friend Brooke's, Simply Real Food blog. It's sooo yummy. I never really thought about how you make tortilla soup so yummy, til now. I honestly didn't realize you actually ground chips in with the soup. I thought that it just meant you ate it with tortilla chips. What was I thinking? Did I really just admit that? Duh. I added a little more spices to mine, and it turned out awesome. Even better the next day for lunch.

5 corn tortillas, cut into 1-inch squares
4 cloves garlic, minced
2 tablespoons minced white onion
1 1/2 teaspoons minced jalapeño pepper
1 pound white corn kernels, divided
1 can Great Northern beans, rinsed and drained
1 1/2 pounds red tomatoes, chopped
1/3 cup tomato paste
3 teaspoons ground cumin
1 teaspoon salt
1/8 teaspoon ground pepper
1 teaspoon chili powder
1 1/2 cups water
1 quart vegetable broth
Garnish: tortilla squares, fresh cilantro, etc.
 

Spray tortilla squares with cooking spray, lay on baking sheet and bake in oven at 375* for about 5-8 minutes until toasted.

 

Over medium-high heat, steam-fry garlic, onion and jalapeño; cook 1-2 minutes, until onion becomes translucent. Add half the corn along with all other ingredients (except garnishes), reserving other half of corn to be added at the end. Bring the soup to a low, even boil. Boil for 5 minutes.

Remove soup from heat. Add in tortilla squares (reserve some for garnish). Use a hand-held processor, food processor, or blender to process soup in batches to the consistency of a course puree.

Return the soup to the burner and add the reserved corn. Bring the soup to a boil once again being extremely careful to avoid scorching or burning. Serve with garnishes. Makes 6-8 servings.

Salsa.

Shayne and I love salsa. The kids love it too, especially Coco. It's probably been the hardest thing about our diet to keep. Not because of the actual salsa, because that's straight up healthy. It's those chips. The multigrain ones are our favorite... but with the oils and salt - they're still not entirely good for us. But, we've all got our Everest's, right!? {any Friends fans out there? Joey's "Thanksgiving Pants" where eating a whole turkey is his "Everest"....} Let ours be chips and salsa.

I've been on the hunt to find the best salsa recipe for quite sometime. We actually like the salsa from Chili's of all places. So I use to make a copycat version of that all the time. Until Carrie told me she had the best salsa from her sister-in-law Joleen. Well, after begging her for it... because it wasn't ever really written down. That is until now. John (Carrie's husband, and Joleen's brother) almost didn't want to give it to me because he knew I'd ruin it with cumin. I love cumin. It's seriously in the genes. That and cilantro, my mom and I both adore. Anyhow... if you're not a fan - obviously omit it and make John happy. And I changed it up even more from them by using fire roasted tomatoes. Shayne and I love the roastedness. I think I've found our new favorite salsa... the next step is eventually finding one without using cans, all fresh. Until then, I'll thouroughly enjoy this one...

2 - 14.5 oz. cans fire roasted diced tomatoes
4 garlic cloves, minced
1/2 bundle green onions
1 jalapeno pepper
1/3 bunch fresh cilantro
1 - 4 oz. can diced green chiles
1 teaspoon salt
1 teaspoon cumin

Pulse all ingredients in food processor or blender.

Black Bean Stoup

{the nonvegan picture}

I was reminded that I need to post this Ava favorite on here when she requested it for her birthday dinner. Love that my girl wants this for her pick any meal you want meal! It's a Rachael Ray Recipe (from her 365: No Repeats Cookbook) that I LOVE and could eat once a week myself! So much flavor! Shayne likes it all pureed. Which makes for a yummy, creamy texture. Here's the vegan, no oil version (which is the new lifestyle change we're on).

water
1 dried bay leaf
1 jalapeno pepper, seeded and chopped
4 garlic cloves, chopped
3 celery ribs with greens, chopped
1 large onion, chopped
1 red bell pepper, cored, seeded and chopped
3 - 15 oz. cans black beans
2 tablespoons ground cumin
1 ½ teaspoons ground coriander
Salt and black pepper
2 to 3 tablespoons hot sauce
1 qt. vegetable stock or broth (I use 3 cups because I like it a little thicker, especially if I puree it)
1 – 15 oz. can diced tomatoes
2 to 3 scallions, chopped

Heat a medium soup pot over medium-high heat. Add enough water to cover the bottom, then add the bay leaf , jalapeños, garlic, celery, and onions. Cook for 3 to 4 minutes, then add the bell peppers and continue to cook. Make sure to keep an eye on the water, if it's all evaporating out, add a little more so it doesn't burn or stick.

Drain 2 cans of beans and add them. With the remaining can, pour the juice and half the beans into the pot. Use a fork to mash up the beans remaining in the can. Stir the mashed beans into the pot and season with the cumin, coriander, salt, pepper, and 2 to 3 tablespoons of the hot sauce.

Add the stock and tomatoes to the stoup and bring to a bubble. Reduce the heat and simmer for 15 minutes over low heat.

This is when I puree or just ladle up the black bean stoup and top with scallions.

This is the face of a birthday girl super excited to eat her black bean soup!!

Sloppy Veg-Head Joes.

This is from Rachael Ray's Big Orange Book that I got for Mother's Day... this is the first recipe I've tried and it's yummy! I made whole wheat hamburger buns with it {good buns, but use half the salt - they were way too salty for us}. Made it nice and cheap being meatless and with homemade buns and all... and when you borrow the yeast from your neighbor, it makes 'em even cheaper! ;) thanks Dude

1 T. canola or vegetable oil
2 jalapeno peppers, seeded and finely chopped
1 red, green, or yellow bell pepper, seeded and chopped
1 red onion, chopped
2 large garlic cloves, chopped
1 (21-ounce) can black beans, drained and rinsed
1 t. ground cumin
1 t. ground coriander
salt and pepper
1 (15-ounce) can diced fire-roasted or chunky-style crushed tomatoes
1 rounded T. brown sugar
1 T. Worcestershire sauce (see Note below) or vinegar of any kind
1 lime
4 crusty rolls, split and lightly toasted
A handful of fresh cilantro leaves, chopped

Heat the oil in a skillet over medium-high heat. To the hot oil, add the jalapenos, bell peppers, onions, and garlic and cook until tender, 7 to 8 minutes.

Fold in the black beans, cumin, and coriander and season to taste with salt and pepper.

Stir in the tomatoes, brown sugar, and Worcestershire or vinegar and simmer the mixture for a few minutes to combine the flavors.

Squeeze the lime juice into the pan and stir. Serve the joe mixture on buns with cilantro to top.

SERVES 4

NOTE Worcestershire sauce contains everything but the kitchen sink, including anchovies. I love it, but if you follow a strict vegetarian diet you might prefer to substitute vinegar.

Tex-Mex Fried Rice.

I love this rachael ray side! It's so good with anything mexican food related. To use as a side or to put in burritos. Love the hominy! When I make it I usually cook the rice sometime during the day or use any leftovers.

extra virgin olive oil

1 14-ounce can hominy or 2 ears of corn, kernels removed

1 small red onion, chopped

1 jalapeño, seeded and chopped

2 cloves garlic, finely chopped or grated

2 cups cooked short grain brown rice

1/4 cup cilantro, chopped

2 to 3 small tomatoes, seeded and diced

A few dashes hot sauce (more if you like it spicy!)

Salt and ground black pepper

Place a medium skillet over medium-high heat with 2 turns of the pan of oil, about a tablespoon. Add the hominy, onion, jalapeño and garlic to the pan, and cook until the veggies are golden brown, 5-6 minutes.

Add the rice to the pan and continue cooking until the rice is light golden and crispy, 3-4 minutes. Remove the pan from the heat and stir in the cilantro, tomatoes and hot sauce. Season with salt and pepper.