Sunday, April 19, 2015

French Lentils with Sweet Potatoes and Chard

Second recipe from One-Dish Vegan! The only thing I don't like about this cookbook is that there are no pictures. I like to get a finished look before I dive in and make something. So far, two out of two recipes have been winners. I love making dishes that incorporate some kind of greens in them; this one has Swiss chard. 

Simmering the lentils and sweet potatoes in some vegetable broth and white wine. It smells wonderful with the garlic, onion, thyme, and wine. 

I usually never keep wine at home because I'm allergic to the sulfites. This recipe calls for 1/2 cup of white wine so I bought some Frey wine which has no added sulfites. I tried drinking a glass while I was cooking and even one glass causes me to flush and get hot! Ugh! At least I wasn't sneezing and itching. Anyway, the wine gave this dish a rich, sweet flavor that it needed. 

~ French Lentils with Sweet Potatoes and Chard ~

My Vitajuwel pitcher soaking up some sun! I have the Wellness vial which has amethyst, rose quartz, and rock quartz in it. Love drinking my water after it has been vitalized with the crystals. 

Thursday, April 16, 2015

Oven Baked Fajitas

I think I saw this recipe on Facebook and wanted to try it using Beyond Meat Chicken-Free Strips. 

Chicken-free strips, red and green bell pepper, some red onion, and seasonings. 

A good old-fashioned white flour tortilla to hold all the goodies. 

I served the chicken-free fajitas with some homemade spanish rice. 
So yummy! The hubby said "make this again"! 

Here's the recipe:
Oven Baked Fajitas

2 pkg. (11 oz.) veg chiken strips (I used Beyond Meat Chicken-Free Strips; grilled or seasoned)
-I put the pkgs. in the fridge in the morning and they were slightly thawed when ready to cook. 
2 Tbsp olive oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp oregano
1/4 tsp seasoned salt
1 can Ro-Tel tomatoes
1 md. onion, sliced (yellow or red onion)
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
-Preheat oven to 400 degrees. Place chiken strips in greased 9x13 pan. In small bowl, combine oil, chili powder, cumin, garlic powder, oregano, and salt. Drizzle spice mixture over chiken and stir to coat. Add tomatoes, peppers, and onions. Stir to combine. Bake, uncovered 20-25 minutes or until vegetables are done. Serve in flour tortillas. 

Wednesday, April 15, 2015

Almond Bulgur w/Black Beans, Tomatoes, & Kale

Hmm ~ I've had this cookbook for quite awhile now and this is the first recipe I have made out of it. Could I possibly have too many cookbooks?! Never! I have a list of recipes to try now out of this one. Have I mentioned I love one dish meals?!  The only ingredient I needed to buy was some almond butter. I try to keep peanut butter out of my pantry; too tempting with some jam and bread. 

The sauteing onion and spices smell heavenly ~ smoked paprika, black pepper, coriander, cumin, cinnamon, and nutmeg. I love all those "c" spices! 

Black beans, kale, green onions, tomatoes, and bulgur soaked in vegetable broth. 
A mixture of almond butter and lemon juice is stirred in after cooking. 

Don't forget the toasted almonds on top. The dish needs their crunchiness. Yum!

Tuesday, April 14, 2015

Grandma's Goulash

This isn't quite how my grandma made goulash but it was still pretty good! I found the recipe here and adapted it to a vegan version. 

The Beyond Beef Beefy Crumbles are the best veg crumbles I have tasted so far! Lots of flavor. 

Sauteing the veg crumbles with onion, garlic, and a little oil.  

Pre-cooked pasta, crushed tomatoes, tomato sauce, a little sugar, Italian seasoning, and salt and pepper. 

I sprinkled some vegan parmesan on top and served the goulash with some mixed veggies. Easy and delicious. I think it needs to be a little saucier next time! 

Monday, April 13, 2015

Clean the Fridge Noodle Bowls

I had lots of fresh veggies I needed to use including a big bunch of bok choy and I found this Teriyaki Noodle Bowl recipe here

My favorite noodles-soba! I mainly used this recipe because it had a good teriyaki sauce directions with ingredients I had on hand. I did leave out the toasted sesame oil (allergic) and it was sweet and spicy. The recipe calls for a pound of frozen stir fry vegetables but I wanted to use all of my fresh veggies. I started cooking my carrots and broccoli first and then added yellow squash, green onions, bok choy, frozen green beans, and frozen edamame. 

I topped the cooked soba noodles with the stir fry and added some sliced mini peppers on the top. Of course I gave my bowl a good helping of Bragg's and Sambal Oelek HOT sauce! Delish! 

Sunday, April 12, 2015

Black and Red Lentil Chili & a Few Favs

Time to do some posting! The dreaded bronchitis/laryngitis paid me an annual visit and I'm finally on the downhill side of it. Ugh! It just wipes me out every year; and no matter what preventatives I try it still gets me. Lots of catching up to do now. 
I've been seeing a few recipes lately using black beluga lentils which I have always wanted to try. I can't find them at any of the stores I shop at so I ordered some online. 

I found this chili recipe here at 

Look how tiny the black lentils are compared to the red. They're so cute! 

The black lentils turn brown after cooking. Lots of spices, and fire-roasted tomatoes in this chili. I added some chopped fresh spinach at the end of cooking just until it wilted. Yummy garnished with some chopped cilantro. I made a pan of Wolffie's 'Buttermilk' Cornbread from La Dolce Vegan to eat with this hearty chili. 

Black Beluga Lentils in a jar! 
Can't wait to try some more recipes using them. 

I made a few easy favorites including:

Vegan "Sausage" Hash from La Dolce Vegan
using Field Roast Breakfast Sausage (which my local Sprouts now carries. Yay!) served with Smoky Collard Greens with Veg Bacon from Betty Goes Vegan

BBQ Chicken Sandwiches and Coleslaw from Give Them Something Better

And I made this pizza using canned pizza crust, pizza sauce; topped with crumbled veggie meatballs, sauteed zucchini and red onion, and Daiya mozzarella shreds.  

I messed up and didn't pre-cook my crust a little so I never could get the bottom of the pizza totally done. Lesson learned for next time! 

Friday, March 20, 2015

Baked Leek and Sweet Potato Gratin

I must be craving sweet potatoes because it seems like I've made a lot of recipes lately using them. I found this one here at I did a few minor adjustments to the recipe after reading some of the comments.* 

 I love the sweetness of cooked leeks. *I used six leeks instead of three. 

 Lots of fresh rosemary and garlic-yum! *I added 3 cups chopped spinach to the sauteed leeks and let the spinach wilt. 

 Thinly sliced sweet potatoes.

 Instead of Italian seasoned bread crumbs and Romano cheese *I used Panko bread crumbs (6 instead of 3 Tbsp), 1 tsp. of Italian seasoning, fresh chopped rosemary and 2 Tbsp. vegan parmesan. It smelled and tasted heavenly. 

 The recipe calls for using a 10" round pan; *I used a 2 qt. dish and it worked just fine. 

~ Baked Leek and Sweet Potato Gratin ~ 
I served the gratin with a green salad and some Gardein Crispy Tenders. The hubby really liked this. 

I made a long time favorite this week ~ Spinach Artichoke Pasta and served it with another favorite ~ Roasted Brussels Sprouts with Toasted Garlic from Vegan With a Vengeance.

I made a quick and easy meal last night of Lentil & Black Bean Soup which I had previously frozen and Wolffie's "Buttermilk" Cornbread from La Dolce Vegan