Filed under
vegetarian
,
by
Miranda
on
8:53 AM
We love quinoa around here but it can be hard to find recipes. We enjoy this chili a lot. This recipe is from Feeding the Whole Family.
1 c dried kidney beans, soaked and drained3 c water, divided
2 t ground cumin, divided
2 T evoo
1 medium onion
2 t sea salt, divided
2 cloved garlic, minced
1 large green pepper, chopped
1 t dried oregano
¼ t ground cinnamon
1/8 t cayenne
2/3 c quinoa, rinsed and drained in warm water
1 c fresh/frozen corn
1 to 2 c tomato sauce
grated cheese and sour cream
Place beans in a large pot with 2 c water and 1 t cumin; bring to a boil. Simmer over low heat, covered until tender (50-60 minutes).
Heat oil in a 4 qt pot on medium. Add onion, 1 ts salt, garlic, green pepper, and remaining cumin, and rest of spices and then saute for 5-10 minutes. Add quinoa and stir in, Add corn, tomato sauce and remaining 1 c water to the onion/quinoa. Simmer for 20 minutes. Add cooked beans and second t of salt; simmer another 10 minutes. Top with grated cheese and sour cream if you want.
Filed under
vegetarian
,
by
Miranda
on
8:42 AM
1 lb. (2 8 oz. Packages) tempeh
2 Tb. Evoo, divided
2 t sea salt
¼ lime juice
1 T chili powder or mexican seasoning
1 onion, chopped
¼ c cilantro if you've got it
12 taco shells/tortillas
taco toppings
Crumble or chop tempeh into small pieces and place in a large mixing bowl. Combine 1 T olive oil, salt, lime juice, and chili powder and pour this marinade over tempeh. Let stand 10-30 minutes; longer time the more flavor.
Heat remaining oil in skillet. Add onion and saute until soft. Add marinated tempeh and keep mixture moving in pan until tempeh is golden brown. Add cilantro just before serving. Warm taco shells and fill with mixture and then your fixings.
Filed under
vegetarian
,
by
Miranda
on
8:33 AM
I made these last week and used two 9x13's. It was cheap and simple because I didn't have to have meat on hand to make this. I froze one and we ate the other for dinner. We ate this with cilantro rice on the side and it was really yummy.
1 onion, chopped
2 garlic cloves, minced
1 (4 oz.) can sliced mushrooms, drained, or use fresh
2 T. butter
2 (10 oz. pkgs) frozen spinach, thawed and squeezed dry
2 c. cottage cheese
2 c. sour cream (can use low-fat, but I never do)
2 c. Monterrey jack cheese
flour tortillas, as many as needed (can use corn, if desired)
10 oz. can Enchilada sauce, or make your own! :)
Saute onion in butter. Add mushrooms and garlic. Add spinach and stir in cottage cheese and sour cream. Add 1 c. cheese. Spoon into flour tortillas, roll, and place in a 10 by 15 inch baking dish. Top with Enchilada sauce and sprinkle remaining cheese on top. Bake at 350 degrees for 20-25 minutes, or until heated through and all bubbly.
Filed under
Side Dish
,
vegetarian
,
by
Miranda
on
11:46 PM
These have great flavor for black beans and are a really good side dish to a Mexican meal. I doubled this and we had burritos with them the next day.
2 tsp oil
2 cloves garlic, minced
1/2 cup diced onions
1 tsp ground cumin
1/2 tsp ground coriander
1 cup salsa or tomato juice *I used salsa
3 cups cooked black beans *I always use dry beans which I soak/cook
salt to taste, if needed
In a covered skillet or saucepan, heat the oil on medium high heat. Add the onions and garlic and saute for 5 minutes, stirring frequently. Add the cumin and coriander and stir for a minute to toast the spices a bit. Add the salsa or tomato juice, stir well, cover, and simmer about 5 minutes. Add the black beans and simmer until slightly thickened--another 5 minutes or so.
Filed under
Main Dish
,
vegetarian
,
by
Miranda
on
2:35 AM
This is one of my favorite vegetarian meals. It's easy, healthy and cheap. It's from More with Less.
Soak overnight:
2 c. dry pigeon peas, pinto beans or kidney beans.
6 c. water
1 T. salt
Bring to a boil and reduce heat and simmer just until tender - usually this is a few hours for me. Drain beans, reserving liquid. Heat in a large skillet:
2 T. oil or butter
Add:
1 clove garlic, crushed (we like 3-4 cloves)
2 green onions
1 large tomato (I use 3 medium)
1 T. lime juice
1/8 t. cloves
1 T. chopped parsley
1/4. pepper
drained beans.
Saute about 5 minutes.
Add:
2 c. rice
4 c. reserved beans liquid (add more water as necessary)
Bring all to a boil, cover and reduce heat to simmer, and cook for 20-25 minutes without stirring. I almost always add more salt and pepper before serving.
Filed under
Main Dish
,
vegetarian
,
by
Miranda
on
11:22 PM
We love this more for dinner than for breakfast. It's a great meatless meal and easy to prepare without much time. I usually double it and it's really good leftovers too.
2 t olive oil
1/2 onion, finely diced
1 small zucchini, finely diced
1/2 c frozen or canned corn kernels
2 T minced kale, spinach or other leafy green (I just chop spinach up really fine)
1 T minced fresh cilantro
6 eggs
1 t water or milk
tortillas
optional toppings:
cheese
avacado
salsa
Heat oil in skillet over medium heat. Stir onion and saute 5 to 10 minutes or until soft. Stir in zucchini and corn. Cover and steam 5-10 minutes until zucchini is tender. Stir in greens and cilantro. Beat eggs with water or milk. Pour over vegetables. Let mixture sit for a minute or two then gently stir around skillet until firm.
Warm tortillas and scoop egg filling down the tortilla, top with cheese and toppings.
