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Archive for March, 2012

1 medium onion chopped

1 green or yellow pepper chopped

1/2 jalepeno chili finally chopped

3 cloves garlic minced

4 cups cooked brown rice

2 cups of kale, chard, spinach, or collard greens finely chopped

1 1/2 cups of tomatoes (fresh chopped, or canned with liquid reserved)

1 1/2 cups cooked black beans

1 tsp ground cumin

1 tsp cayene chili powder

1/2 tsp chipotle chili powder

1/2 tsp smoked paprika

salt to taste

Directions: Serves 8

In a non stick skillet on medium heat place onion and 2 TBSP water and stir until it starts to brown. Add peppers, jalapeno, and garlic and cook for another 2 minutes but dont burn the garlic. Add all the remaining ingredients and stir and cook for about 15 minutes. If it becomes dry or sticks add a little vegetable broth, tomato juice or water.  Add salt to taste.

Warm tortillas on a non stick griddle or skillet. Serve by placing beans and rice in burrito, add salsa or sour creme (see recipe for vegan alternative). For gluten free use corn tortillas or use without tortillas..

Adapted from recipe from FatFreeVegan.com

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Using the smaller size slow cooker

Add:

4 cups of whole Oat Groats (available in most bulk food sections)

1/2 unsweetened coconut

1/2 chopped dates

1/2 dried unsweetened cranberries

1/2 chopped walnuts

1/4 – 1 tsp sea salt

Stir well to mix all ingredients together.

Add 8 cups water. Cook on slow overnight or for 8 hrs.

approximately 10-12 servings.

Serve warm with soy, almond or rice milk. Add a  TBSP ground flax seeds.

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This recipe is adapted from one by Sassy at http://www.vegancoach.com

Peanut Butter Coconut Sauce (will serve 2 -4)

1/2 cup water

1/2 cup organic peanut butter

1/2 cup coconut milk lite (eg SoDelicious Coconut milk)

2 TBSP Braggs Liquid Aminos

1/4 cup cashews

1/2 TBSP Lemon Juice

1/2 TBSP vegan Worcestershire sauce

1/2 TBPS pure maple syrup

1/4 – 1/2 tsp salt to taste

1/4 tsp cayenne pepper

Place all ingredients in a blender and process until smooth and creamy. If using a Vita-Mix, process on high until warm. (I love my Vita-Mix) other wise can transfer to a small saucepan and stir on low until warm. For gluten free check your sauces are gluten free or use a gluten free soy sauce.

Garbanzo Spinach Rice (Serves 2 -3)

2 cups of cooked brown rice

1 cup cooked garbanzo beans

2 green onions finely chopped

3 cloves of garlic crushed

1 tsp cumin

1 bunch fresh spinach washed and coarsely chopped

1 TBSP lemon juice

pinch of salt

Place rice, garbanzos, green onions, garlic, and 1/4 cup of water in a nonstick pan on medium heat. Stir until warmed through and then add cumin and Bragg’s, stir to mix.  Once heated through add the spinach and a further 1/4 cup of water and stir until the spinach is wilted. Add lemon juice and salt to taste.

Spoon rice on serving plates and then cover with the Peanut Butter Coconut Sauce. Garnish with chopped green onions or cilantro.

Can be served with warm tortillas or Naan or other whole grain bread.

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Cooking time: 15 mins    Prep time: 15 mins          Total time: 30 mins     If serving chilled prepare 2 hours in advance.

1 pound of red potatoes, steam or microwave until just tender. Halve and slice in thick slices

1 cup asparagus thickly sliced and steamed until bright green.

2 green onions thinly sliced (or thinly sliced 1/2 red onion)

1/2 red bell pepper diced

1 clove garlic crushed.

Dressing:

2 TBPSN lemon Juice

1/4 cup raw cashews

1/4 cup water

2 tsp Djorn Mustard

1 TBSPN vegan chicken seasoning (see prior recipe) or I veggie stock cube (vegan, no added oils)

Place all ingredients in the a bowl and toss.

Blend  dressing ingredients in blender until well blended and creamy. Adjust water if too thick add a little more slowly.

Gently toss all of the veggies in the dressing until coated. Can serve warm, room temperature or chilled. Serves 4 -6.

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I was looking for a way to use of the carrot pulp from juicing. This was a hit even though my husband was initially suspicious.

1/2 cup raisins

1/2 cup raw cashews

1/4 cup orange juice (if using carrot pulp add an extra 1/4 cup)

1/4 cup of soy milk

3 cups of grated carrot or carrot pulp

pinch of sea salt

1. Cover and soak raisins in hot water until plump.

2. Blend 1/4 cup of soaked, drained raisins, 1/4 cashews, orange juice and soy milk in the blender until smooth and well blended.

3. Stir all ingredients together. Refrigerate for at least one hour and stir again before serving.

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