Garden Enchilada Bake {Peas and Thank You}

This stuff is SO good! The kids all love it, so it's a total win. The only thing I change is adding a can or 2 of black beans. YUM! Good job Mama Pea!

"Zesty quinoa and zucchini, all smothered in cream enchilada sauce, and baked up until bubbly and melty." -from Mama Pea

1 cup quinoa, rinsed and drained

1 1/2 cup vegetable broth

1-15 oz. can organic tomato sauce, divided

2 1/2 teaspoons chili powder, divided

1/2 teaspoon oregano

1 zucchini, shredded and squeezed to release all excess moisture

1/3 cup non-dairy cream cheese (i.e. Tofutti)

1 clove of garlic, minced

1/2 teaspoon cumin

salt and pepper to taste

1 cup non-dairy mozzarella cheese, shredded

1-3 oz. can sliced olives, drained

1 avocado, sliced

cilantro for garnish

Preheat oven to 375*F.

In a medium stockpot, combine quinoa, broth, 1/2 cup of tomato sauce, 2 teaspoons of chili powder and oregano. Bring to a boil over medium high heat. Reduce heat, stir and cover, simmering for 15-20 minutes. Remove lid and cook for an additional minute or two, or until all of the liquid has been absorbed and quinoa is fully cooked. 

Add shredded zucchini, remaining tomato sauce, remaining chili powder, cream cheese, garlic and cumin and heat until fully incorporated. Season with salt and pepper to taste.

Transfer mixture to a large casserole dish (2 qt. or larger) that has been lightly spritzed with olive oil or cooking spray.

Top casserole with grated cheese and sliced olives. Bake for 25-30 minutes or until cheese is bubbly.

To brown the top of the casserole, you can switch the oven over to the broil setting for the last several minutes.

Garnish with avocado slices and fresh cilantro, if desired. 

Southwestern Taquitos.

My sister-in-law, Jenn, told me about this recipe she found and made off pinterest. She LOVES it... and it totally delivered. Instead of in egg roll form, I used wheat tortillas and did taquitos instead. Yum.

2 cups frozen corn, thawed
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
1-7oz can diced green chiles, drained
4 green onions, finely chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
10-12 wheat tortillas

Preheat oven to 425*F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.In a large bowl mix together corn, beans, spinach, chiles, onions, cumin, chili powder, salt and cayenne pepper. Scoop and roll in tortillas. Bake 15-20 minutes or until lightly brown. They'll crunch up some more as they cool. 

Adapted from Cake & Allie who adapted from Annies Eats then adapted from Confections of a Foodie Bride

Baked Black Bean Taquitos.

After I devoured these Baked Creamy Chicken Taquitos over at Carrie's house, I thought about what I loved about them. The crunchiness. The guac. The salsa. I so could make these with a black bean dip and call it vegan. And call it really, really good. I did, and they are just that. Goooood. While the yummy creamy chicken ones have their place, I can have these any ole day I want and not feel a bit bad about it. And my family LOVE them. The kids take them for lunch the next day too.

The only problem with them - and a very minor insignificant one at that - is that the bean dip expands while cooking... which causes them to poop a little out the ends and the sides. Nice choice of words, huh? How you get around this, I don't know. And don't really care. It all goes down just as tasty!

one recipe of Vegetarian "Refried" Beans

about 20 corn tortillas

guacamole

salsa

kosher salt

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Make "Refried" Beans. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 tablespoons of the bean mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Serve them up with guacamole and homemade salsa. Yum...

Cherry Chipotle Chili.

This should be called "Cherry Chipotle Chili, Hold the Chipotle." That's what the title said, but there was no chipotle in the recipe (checking to see if it was left off). Anyhow, my first go at any recipe I usually cook it exactly like the recipe says... and then adjust the next time if it's a hit.

I was more intrigued to make this because it sounded totally interesting, and I'm currently obsessed with dried cherries. Plus, it has most of the ingredients that we love. I loved it, my kids loved it... but my husband (and Mandy - I gave her some leftovers to see what she though) thought it was too sweet... and really needed the chipotle. NEXT time I'll add a good amount of chipotle in adobo.

2 cups vegetable broth
1 cup dried cherries (our grocery has them by the raisins)
1 tablespoon olive oil
1 cup chopped onion
1 tablespoon crushed fresh garlic
1 bottle roasted red pepper chopped, or one fresh red pepper chopped
4 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
? chipotle in adobo sauce?
4 cup petite canned chopped tomatoes
1 16 oz can black beans
1/4 cup chopped cilantro
avocado to taste

For chips: (i skipped the chips)
Spelt Flour tortillas
Coconut oil

Heat 1 cup of broth in microwave. Place cherries in small bowl and add hot broth and set aside.

Heat olive oil in a 4 quart sauce pan over medium heat. Add onion (and red bell pepper if not using bottled roasted bell pepper); sauté about 5 minutes.

Add garlic, cook 1 minute. Add chopped bottled red pepper (if not using fresh), chili powder, cumin, coriander, and oregano. Cook over medium heat, stirring occasionally. Add tomatoes and remaining broth, bring to boil.

Reduce heat; simmer uncovered about 5 minutes. Stir in beans, cilantro, and cherry mixture. Continue cooking until thoroughly heated.

I cut one tortilla into wedges and fry in coconut oil and stick the triangles in one side of the bowl and then chop a half of avocado and put on top of the chili.

from Lugubrious Delights

Black Bean Taco Salad With Lime Vinaigrette & Taco Bowls.

These yummy bowls is a recipe from my friend Brooke's blog, Simply Real Foods. I think I made them the day that I saw the recipe. Everyone loved them... and the only change I made was cutting the olive oil. Awesomeness Brooke, thanks!

If you can find a good whole wheat tortilla, when you toast them into bowls - the taste is nutty and totally adds to the overall flavors.

Vinaigrette
1/4 cup chopped tomato
1/4 cup chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 teaspoon grated lime peel
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon black pepper
1 garlic clove, peeled


Salad
1 cup chopped tomato
1 large zucchini, chopped (and/or 1 cup chopped green pepper)
1/2 cup finely diced red onion
1 cup frozen corn, partially cooked, rinsed with cold water and drained
1 (15 ounce) can black beans, rinsed and drained
1 avocado, diced
lettuce greens, torn into bite-sized pieces or shredded
crushed tortilla chips or Taco Bowls (directions below)

vinaigrette: combine first 11 ingredients in a blender or food processor, process until smooth.

salad: combine all chopped veggies except lettuce. Pour vinaigrette over top and toss well to coat.

Serve on a bed of lettuce greens. Top with crushed tortilla chips or inside a taco bowl.

Baked Taco Salad Bowls
Whole wheat flour tortillas
cooking spray
salt

Preheat oven to 425*.  Place up to 6 tortillas between damp paper towels on a microwave safe plate and microwave for 30-45 seconds, until steamed.  Arrange 6 empty metal cans or mold of your choice on a large sheet cake pan.  Drape steamed tortillas over molds and press sides down to form folds.  Spray with cooking spray and sprinkle with salt if desired.

Bake taco salad bowls in oven for 7 minutes.  Remove taco bowls from forms and turn right side up on baking sheet.  Place back in oven for about 3 minutes.  Let cool on rack.  Repeat until desired amount of bowls have been baked.

Black Beans in Chipotle Adobo Sauce Burritos.

These black beans were scrumpy with the chipotle adobo sauce. Total win, and totally easy. I served them in a tortilla with mexican millet and guacamole on top. I just mixed the beans and sauce all together... but the next time I'll do the drizzle thing so the kids won't get as much heat.

Beans:

2 (15-ounce) cans black beans, drained and rinsed (3 cups)

1 bay leaf

3 cups cold water

1 large onion, peeled and halved

salt and freshly ground pepper

Chipotle adobo sauce:

1 large onion, cut into small dice

4 cloves garlic, minced

3 tablespoons olive oil (i used like 1)

2 chipotle peppers in adobo, minced

2 tablespoons adobo sauce from the chipotles

Combine the beans, onion, bay leaf, and water in a large saucepan. Bring to a boil, then let boil for 1 minute. Lower the heat to medium and simmer, uncovered, for 40 minutes, until the beans are very tender and about half of the water has evaporated. Remove the bay leaf and onion before serving.

While the beans are cooking, prepare the chipotle adobo sauce: In a heavy-bottomed skillet over medium heat, saute the onion and garlic in the olive oil until the onion is soft, 10 to 12 minutes. Stir in the chipotles and adobo sauce, cook for 30 seconds, and remove from the heat.

Allow to cool a few minutes, empty the sauce into food processor bowl, and briefly pulse until a chunky sauce forms. You may also use an immersion blender to do this. Serve the sauce drizzled over the individual serving of beans.

{I used 2 tablespoons of my chipotle adobo puree from the freezer. A great tip from Rachael Ray... When you buy one of those 6 oz. cans (you're never going to use all of it in one meal... unless you've got taste buds of steal) take all of the ribs and seeds out of the peppers and then puree the peppers along with the remaining sauce. Scoop it into a zip lock, label it, and stick it in the freezer. It keeps for forever, is a great way to use all the can and when you need some just take a knife and cut off the amount you need. So sweet! I love the tip and have been doing it for years.}

Veganomicon, page 122

Serves 4

Time: about 50 minutes

Holiday Soup.

This stuff was goood...

especially with a little faux parmesan cheese sprinkled on top.

1 large carrot, peeled and chopped

1/2 cup red quinoa, uncooked

1 tablespoon extra virgin olive oil
1 medium sweet onion, finely chopped
1 medium zucchini, chopped
3 cloves garlic, minced
1 vegetable bouillon cube (not low sodium)  I used it, and yum!
6 cups water, boiled
One 15-ounce can diced tomatoes
1.5-2 cups cooked black beans (about one 15oz can)
1 teaspoon good-quality curry powder
Pinch or two of cinnamon
Pinch of ground nutmeg
2 cups baby spinach leaves, well rinsed and roughly chopped
1/2 tsp kosher salt, to taste
Freshly ground black pepper, to taste
Pinch of saffron threads (optional, but tasted amazing)

Heat the oil in a large soup pot. Add the chopped sweet onion and sauté over medium-low heat until translucent. Add the chopped carrots, chopped zucchini, and minced garlic, and continue to sauté for about 5-7 minutes.

Place your bouillon cube into a medium sized bowl. Boil 6 cups of water and pour over the bouillon cube. Stir well to dissolve. Add bouillon mixture, tomatoes, red quinoa, black beans, and spices + seasonings. Bring to a boil and then simmer gently for 15 to 20 minutes.

Add the roughly chopped spinach, stir well, and cover. Simmer on low for about 15-35 minutes. The longer you cook it the more the flavours will develop. Taste test and adjust seasonings if necessary. I also have a feeling this soup will be even better the next day! Garnish with nuts of choice if preferred.

ohsheglows.com
Inspired by Fat Free Vegan Kitchen
Makes about 8-10 cups

Fajitas with Tex-Mex Fried Rice.

These are yumm.... love it with the tex-mex fried rice inside.

roast peppers & onions
saute mushrooms
warm up some black beans
smash up some avocado
make sunflower sour cream
add salsa
whole grain tortillas

yum.

Ancho Chili.

I've had this recipe in my arsenal since it aired on the Rachael Ray Show over 2 years ago. I figured it was about time because I was sick of seeing it, along with about 50 other bookmarks on my google homepage.

It was good... Ava loved it... but wasn't exactly worth the 2 year wait. Still trying to decide if it'll go into the much coveted rotation around this house. Although, while I was typing it up I realized that the avocado mixture was suppose to be use in the soup and not just as a garnish - which I omitted. So, I'll for sure be trying it again... and figured I'd throw it up here in case it suits someone else's fancy.

1 quart vegetable stock

4 ancho chilis (dried poblano peppers), seeded (next go round, I'll use 3)

1 red onion, chopped
3 to 4 cloves garlic, finely chopped or grated
1/2 cup raisins, roughly chopped (sounds beyond weird, but trust me-or Rachael)
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon {i omit}
Salt and ground black pepper
1/4 cup tomato paste
1-2 cans of black beans {3 cups}

1/4 cup cilantro leaves
1 ripe avocado
Zest and juice of 1 lime

1 1/2 cups shredded pepper jack cheese, for garnish {i used an almond pepper jack}

Yields: 6 servings

Place a medium sauce pot over medium-high heat with the stock and ancho chilies. Bring the liquid to a bubble then reduce heat to medium and simmer for 15 minutes until chilies have softened. Transfer mixture to a blender or food processor and -- very carefully, this mixture is very hot! -- puree it until smooth. Reserve.

While the chilies are simmering, place a large, heavy-bottomed pot over medium-high heat, steam fry the onion, garlic, raisins and spices to the pan. Season with salt and pepper, and cook until the veggies are tender, 5-6 minutes. Add the tomato paste to the pan and cook until deep golden brown and aromatic, about 1 minute. Add black beans.

Add the blended stock-chile mixture to the pot and bring the liquids up to a bubble.

While that's working, in a food processor {or just mash together} the cilantro, avocado, lime zest and juice. Season the mixture with salt and pepper, and puree until smooth.

Add the avocado mixture to the pot of chili stirring to incorporate. Serve the chili garnished with toasted pumpkin seeds and a little cheese with the quesadilla alongside.

Black Bean and Sweet Potato Enchiladas.

My friend Natalie gave me this recipe with a few of her other staples. This one will for sure be in the rotation in my house too. When I texted her to tell her "thanks, it was awesome!..." she was having it at her house that very night too. Shayne's stomach had been feeling sick all day, and when he took a bite - the cumin was much too much for him. He's decided that after 6 years into marriage with a cumin-lovin-girl, that he doesn't like cumin. I even halved it for him - but it was still a no go with the sick stomach. So the kids and I totally enjoyed all of it.

1 small onion, diced
2 sweet potatoes, diced (about 2 ½ cups)
2 cups cooked black beans (if you are using canned beans, use 2 cans)
2 cups chopped greens (kales, spinach, etc.)
sea salt and black pepper to taste
2 cups enchilada sauce (see below)
8 to 12 whole grain tortillas
optional toppers: avocado, mashed
lettuce/cabbage
salsa

In skillet, steam fry onion and sauté for 5 to 10 minutes, until soft. Add sweet potatoes. Cover and cook about 10 minutes or until tender. Stir in beans and greens. Cover and heat about 5 minutes until greens are wilted. Add a little water if necessary to prevent scorching. Season with salt and pepper.

[With my texture sensitive, trying to disguise the 'yucky' food family... this is when I pureed it. It was green... and with the kids on their shrek shake strike - they were leery of them. I had to make the kids eat their first bites - but they all loved it after... green and all.]

Cover bottom of 9 x 13 with 1/3 cup of enchilada sauce. Scoop a line of filling across the width of the tortilla about 2 inches from the bottom. Roll up and place in pan, seam side down. Repeat until all filling has been used. Cover with enchilada sauce. Cover and bake @ 375 for 20 minutes.

We like to eat these with shredded lettuce and/or cabbage, salsa, and guacamole.

Enchilada Sauce
1 small onion, minced
2 teaspoon chili powder
1 teaspoon cumin
2 teaspoon dried oregano
2 cloves garlic, minced
3 cups tomato puree (i just used 14 oz. can)
½ cup water
½ teaspoon sea salt

In a medium pan over medium-low heat, steam fry onion. Sauté 5 to 7 minutes or until golden. Stir in chili powder, cumin, oregano, and garlic. Sauté 1 minute. Add remaining ingredients. Bring to a boil and simmer 15 minutes.

belly biters: we all tore.it.up [except Shayne] and Nolan had 2 full ones himself

 

recipe from my friend Natalie

who got it from The Vegetarian Mother's Cookbook

Black Bean Pumpkin Soup.

I don't know what I was thinking trying yet another black bean soup... we've got 2 that we love. But, when I saw this one from Swanson's with pumpkin, flour, balsamic vinegar & ham... I had to give it a whirl. Tis the season for pumpkin, right!?

It turned out awesome, the 2nd day. Good the first, but awesome the 2nd. Why? In the original recipe it tells you to use flour, but it never tells you when to put it in. Well, I put it in way too late - not even thinking. And formed little flour balls all throughout the soup. No bueno to my texture challenged husband. So, when it was eaten for leftovers I sent it through the BlendTec and it was creamy, whippy, and lump free. So much better.

Adapted from the original... i made it vegan, took out the wine - adding grape juice, took out the ham - adding liquid smoke...

3 cans black beans, (4 1/2 cups cooked) rinsed and drained

1 can crushed tomatoes
1 1/2 cups onion, chopped
4 garlic cloves, minced
1 cup whole wheat flour
1 tablespoon plus 2 teaspoons cumin
1 teaspoon Himalayan Crystal salt
1/2 teaspoon peppercorns, ground
2 tablespoons earth balance butter
4 cups vegetable broth
1 can (15oz) pumpkin puree
1/2 cup red grape juice
1 tablespoon liquid smoke
3 to 4 tablespoons balsamic vinegar

In a food processor or blender coarsely puree beans and tomatoes.

In a 6 quart heavy kettle cook onion, garlic, cumin, salt and pepper in butter over medium heat, stirring until onion is softened and beginning to brown. Add flour, and stir until well mixed. Stir in bean puree. Mix in broth, pumpkin and grape juice until combined and simmer uncovered, stirring occasionally, 25 minutes or until thick enough to coat the back of a spoon.

Just before serving, add liquid smoke and vinegar and simmer, stirring, until heated through. Season with salt and pepper. Garnish with toasted pumpkin seeds.

Quinoa and Black Beans.

Yum... Shayne said, "It's good, but it's not like I'm going to request this one." Well, that's all good and all until we saw how much Corynn tore-it-up. And if that stubborn girl likes it... we'll be having it again! It was real good the next day for lunch, wrapped up in a whole grain tortilla with avocado and tomatoes. Thanks Jami!

1 onion, chopped
3 cloves garlic, peeled and chopped
1 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels (or one can corn)
2 (15 ounce) cans black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
Juice of one lime
1/2 cup chopped fresh cilantro
garnish with avocado or sour cream

First start by soaking quinoa in water. Before you add it to your sauce pan rinse very well and drain.

Heat some water in a medium saucepan over medium heat. Steam-fry the onion and garlic, and saute until lightly browned.

Mix quinoa into the saucepan and cover with broth. Season with cumin, cayenne pepper, salt, and pepper. Add canned tomatoes (drained). Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.

Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro and lime juice.

Vegetarian Mixed-Bean Chili Express.

This stuff is goooood... and everyone tore it up! Never thought I'd say something with TVP is good. But it is!

6 garlic cloves, minced or crushed

1 tablespoon chili powder (preferably a dark variety, such as ancho)

1 tablespoon dried oregano

1 1/2 teaspoons ground cumin

1/2 teaspoon crushed red pepper

1 (28-ounce) low-sodium diced tomatoes

1 1/2 cups cooked pinto beans, rinsed & drained (or 1 - 15ounce can)

1 1/2 cups cooked black beans, rinsed & drained (or 1 - 15ounce can)

1 1/2 cups cooked small red beans, rinsed & drained (or 1 - 15ounce can)

3 cups hot water

1 1/2 cups dry textured vegetable protein
1 cup frozen whole-kernal corn
1 large green bell pepper, cored, seeded, and chopped
1/4 cup low-sodium soy sauce
1 tablespoon hot-pepper sauce
1 tablespoon onion powder
1 tablespoon unsweetened cocoa powder
1 teaspoon agave nectar
2 tablespoons cornmeal or mas harina
salt to taste
cilantro for garnish

Steam-fry the garlic in a large, heavy nonstick skillet for 2 minutes. Add the chili powder, oregano, cumin, and red pepper and stir-fry for 1 minute. Add the tomatoes (with juice), beans, hot water, vegetable protein, corn, bell pepper, soy sauce, hot-pepper sauce, onion powder, cocoa powder, and agave.

Bring to a boil, then reduce the heat, cover, and simmer for 15 to 30 minutes.

During the last 5 minutes of cooking, sprinkle the cornmeal or masa harina over the top and stir in thoroughly. Season with salt. Garnish with cilantro. Serve.

Make 6 Servings. 57 gram carbohydrates per serving


page 226



3 Layer Quesadilla

The kids loooooved this, totally going into the rotation!

vegetable oil cooking spray

1 (15-ounce) can black beans, drained and rinsed

1/2 cup vegetable broth

2 garlic cloves, minced

1 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1 large red onion, chopped

2 cups zucchini, chopped

1 cup frozen corn, thawed

1 teaspoon ground cumin

2 tablespoons fresh cilantro, minced

kosher or sea salt to taste

freshly ground black pepper to taste

3 (8-inch) whole wheat tortillas

3/4 cup prepared chunky salsa

garnish: avocado & tomatoes

Preheat the oven to 350*F. Coat a 10-inch pie plate with cooking spray and set aside.

Add the beans, 1/4 cup broth, garlic, oregano, and cayenne to a food processor or blender and blend until smooth but thick. Set aside.

Heat the remaining 1/4 cup broth in a large skillet over medium heat. Add the onion and saute for 5 minutes. Put in the zucchini and corn and saute for 3 mintues. Add the cumin and cilantro and saute for 1 minute. Season with salt and pepper.

Place one tortilla in the prepared pie plate. Spread about one-third of the bean mixture over the torgilla. Using a slotted spoon, add one-third of the vegetable mixture on top of the beans. Add one-third of the salsa over the vegetables and top with another tortilla. Make two more layers in the same fashion, to make a total of three layers.

Baked uncovered for about 30 minutes. Cut into wedges, garnish with avocado & tomatoes then serve. 



page 137



Mexican Bowtie Pasta.

Here's another I got from LittleBirdieSecrets that's yummy... I loved it because I could get it ready earlier in the day, and not have to fuss with anything now that we're in the after school rush.

The original recipe called for mayo, and I subbed nayonaise for it {since they didn't have vegenaise at Sprouts}. Nayonaise has more soy in it then I'd prefer... so, I'll work on that or try it with vegenaise sometime. But it's so yummy and for sure going in the rotation!! The original has chicken and cheese added to it, if that's your flavor check out the link above.

2 cans black beans, drained and rinsed
1/2 cup frozen corn, run under cold water for a minute
1/4 cup diced red onion
1 avocado, diced
1/2 cup diced tomato
Juice from 1 lime
1/2 cup vegenaise {or mayonaise}
1 cup salsa of your choice
2-3 cups bowtie pasta (cook 2 min. less that directed)
1/2 c. chopped cilantro

Combine first six ingredients in a bowl. Chill. Mix mayo and salsa together and pour over cooked pasta. Chill. Before serving, add veggies to pasta. Toss with cilantro. Serve cold.

*You can also omit the pasta and serve as a yummy dip with tortilla chips!

belly biters: all {yum!!}

Vegetarian "Refried" Beans.

This dip is yummy... and Shayne and I find ourselves devouring it with a bag of tortilla chips. Which isn't the healthiest way to eat it... but it's gooood. It also makes a great warm bean dip or a good cold spread for sandwiches, wraps, or crackers.

4 1/2 cups cooked or 3 cans beans - black, small red, kidney, or pinto - rinsed and drained
1 small onion, finely chopped
2 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon groun cumin
1 teaspoon dried oregano
1 teaspoon dried garlic granules
1 teaspoon chili powder
hot-pepper sauce to taste (optional)
a few dashes of liquid smoke (optional)

Place all ingredients in a food processor. Blend for several minutes or untilo very smooth. Transfer to a serving bowl, cover and refrigerate.

For hot dip, microwave on high for about 3 mintues or heat in a skillet, stirring constantly.

Wainbow Waps

I am so, so, soooo excited about these. Other then drinking shrek shakes, my kids aren't over the moon about vegetables. They'll do broccoli and corn, and maybe a few others. But slowly I've been wearing them down. First, salad. And now, wraps. I've learned with kids that if you give something a cool name, put it in a wrap or on a bun and get them involved making/assembling stuff - they're almost golden to eat whatever. Though I guess it also takes a bit of "molding" like I've been doing lately, also.  

Nolan has always eaten these well, the kid loves anything in a tortilla - and sprouts and avocado are his favorite. Ava has taken a bit more "brainwashing". So, after they had already downed their pb&j's for lunch - and weren't ravishing animals anymore...I offered them a wrap. I was about to make some wraps for Shayne and I when I got my bright idea of calling them WAINBOW WAPS (totally fun to say) and having them help make them. I think that's what won Ava over.

The kids now eat 2 of them for lunch. This is what we had in them today - on picture day...

a multi-grain tortilla, hummus (below), black beans, red peppers, cherry tomatoes, shredded carrots, yellow peppers, sprouts, avocado and black beans

A HUMMUS RECIPE

2 (15 oz.) cans chickpeas, drained and rinsed
{i didn't have and used a can of navy beans & pinto beans - so yum!}
1/3 cup fat-free oil substitute (or olive oil)
1/4 cup fresh lemon juice
3 tablespoons sesame tahini
2-3 cloves garlic, crushed
1/4 cup water, more or less for desired thickness
pinch of ground cumin or ground coriander (optional - did both)
salt and pepper
paprika (preferably Hungarian smoked - or just smoked)

Place half the chickpeas and oil substitute in a blender {makes it more creamier then a big ole food processor}. Pulse several times, stopping to stir with a rubber spatula. When the mixture is almost pureed and creamy, add the remaining chickpeas and oil, lemon juice, tahini, garlic, cumin, and a little salt. Pulse, stopping to stir several times, until the mixture is very creamy. Season with salt and pepper; add more lemon juice to taste if necessary.

Transfer to an airtight container and chill for 30 minutes before serving. To serve: spread into a shallow bowl, dust with paprika, and drizzle a tablespoon of olive oil on top. (i just added the paprika when i mixed and forgot about the pretty drizzle of olive oil - no need for cute presentation for lunch)

I've added 2 roasted red peppers to this, and it turned out yummy. Another recipe variation is to add 2-3 tablespoons of chopped fresh dill and parsley to it. Can't wait to try that since my "Ranch Hummus" I made for Ava a while back didn't turn out so stellar.

Veganomicon, pg 67

serves 4

time: 10 minutes, plus chill time

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!!

Taco Pasta Toss

This was super yummy and the kids loved it!! I added black beans for good protein and cut down to 1/2 lb. of beef.

salt and pepper
1 pound penne rigate or whole grain penne rigate pasta
1 tablespoon EVOO
1 pound grond beef sirloin (i halved the meat)
1 large onion, chopped
1 large jalapeno chile - halved, seeded and thinly sliced crosswise
4 cloves garlic, finely chopped
2 tablespoons chili powder
1 tablespoon ground coriander
1 1/2 teaspoons ground cumin
1 - 14.5 oz. can of black beans
1/4 cup tomato paste
one 12-ounce bottle beer or 1 1/2 cup chicken stock
2 cups shredded cheddar, monterey jack or any Mexican semisoft cheese
2 small plum tomatoes, seeded and chopped
1/4 head iceberg lettuce or 1/2 small heart romaine lettuce, chopped

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot.

2. While the pasta is working, in a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the beef and cook until browned, about 5 minutes. Add three-quarters of the onion, the jalapeno, garlic, chili powder, coriander and cumin; season with salt and pepper. Cook until the onion is softened, 6 to 7 minutes. Stir in the drained and rinsed black beans. Stir in the tomato paste for 1 minute, then stir in the beer/stock.

3. Add the sauce to the pasta and toss. Spoon into a serving dish, top with the cheese and tent with foil to melt the cheese, about 1 minute. Top with remaining onion, the tomatoes and lettuce - just like tacos!

Everyday with Rachael Ray magazine

March 2010

Autumn Harvest Chili

I love, love this vegetarian meal. Ava & Corynn too. Nolan & Shayne will eat it, but don't roll their eyes up in the back of their head like Ava and I. It's super healthy. Serving it in half of the butternut squash is totally cute presentation too. Although this was a HUGE butternut squash...

2 cups vegetable stock

1 large or 2 small dried ancho cili peppers, stems and seeds removed
2 small butternut squash, halved lengthwise, seeded
4 tablespoons EVOO - Extra Virgin Olive OIl
Salt and black pepper
1/2 pound crimini mushrooms, quartered
1 medium onion, chopped
2 cloves garlic, finely chopped or grated
1 medium red bell pepper, seeded and chopped
2 small zucchini, diced 1/2 inch
1 teaspoon dried marjoram or oregano, 1/3 palmful
1 scant tablespoon smoked sweet paprika, a light palmful
2 1/2 to 3 tablespoons chili powder, a couple of rounded palmfuls
1 10-ounce box frozen corn or 2 ears of corn, kernels scraped
1 14-ounce can black beans, drained
3 tablespoons tomato paste
1 cup Negra Modela or other beer of choice {i omit, add more veggie broth}
1 healthy tablespoon honey
2 cups shredded yellow cheddar cheese {i omit for a vegan meal - and never used that much!}
Preheat oven to 425ºF.

Place butternut squash cut side up on a baking sheet and drizzle with about 2 tablespoons EVOO and some salt and pepper. Roast squash in oven until tender, about 45 minutes. When they've finished roasting, turn off the oven and turn on the broiler.

While the squash is in the oven, place a medium saucepan over medium-high heat with 3 turns of the pan of EVOO, about 3 tablespoons. Add the mushrooms and brown 5 minutes alone, then add onion, garlic, peppers and zucchini to the pan, season with salt and pepper and cook until the veggies are tender, about 8-10 minutes more. Puree softened ancho chili peppers in food processor or blender with vegetable stock. {I add all the other veggies into the food processor... my kids are way more likely to eat things if they don't know what's in them}

Add the spices, corn, black beans and tomato paste to the pan and cook until heated through, 1-2 minutes. Add the beer to the pan, stir then add ancho stock {and veggies} then simmer over low heat until ready to serve.

Scoop the finished chili over the butternut squash halves and sprinkle with the cheese. Place the squash under the broiler to melt the cheese then serve.

a Rachael Ray