Category Archives: Main Dish

Kale Salad with Spicy Cilantro Dressing

This is a post from a couple years ago, and it’s just too good of a recipe to not share again.

Well this 98+° weather we are having here is leaving me with little motivation to cook in the kitchen, especially with an air conditioner on its last breath. Easy, cool, crisp and delicious is what I am going for during these next few days of heat. The fridge has been stocked with lots of fruit, greens and easy fixins to toss in a bowl for when it’s time to get our munch on. I have some dressings made but am always looking for new ones to try. Shannon at The Glowing Fridge is such a bright light and makes the most delicious recipes, and this is one I have been wanting to try and I had just about everything but some I modified for what I did have. If you like spicy hot (but doesn’t leave you sweating) and bursting with flavor, then this is one I recommend trying.

 

putting the fixins together

Recipe Inspired by: The Glowing Fridge

Serves: 4

Ingredients:

6 cups de-stemmed chopped kale (I used half kale & half spinach)
1 cup of quinoa (I didn’t use this in the first batch that is why it is not in my picture)
1/2 red onion or 1 shallot, chopped (I chopped about 5 green onions as that is what I had and it tasted fine)
1 can black beans
1 cup organic sweet corn

Spicy Dressing:

1/4 cup water
1/4 cup fresh lime juice
1/4 cup hot sauce of your choice (I used Franks Hot sauce)
1/4 cup fresh chopped cilantro
1 clove garlic, minced
1 generous teaspoon maple syrup
1/2 teaspoon cumin
sea salt and pepper to taste

spicy dressing (2)

 

Directions:

Cook quinoa according to directions if not already cooked. (I did not use warm quinoa)

In a large bowl add the kale and the onion.

Once the quinoa is done cooking, add in the black beans and corn to the pot with the quinoa and mix it up. Add the quinoa mixture to the bowl with the kale and mix.

Prepare the dressing by mixing all ingredients in a bowl.

I added chopped avocado and cherry tomatoes, but you could add any vegetables you’d like.

Note: I had pre cooked quinoa in the fridge so I used that and did not heat any of the ingredients and it tasted great. I also used both kale and spinach and it was delicious. Also depending on if you want a warm or cold salad, you can’t go wrong. The dressing can be modified to how hot you like by adding less or more hot sauce.

 

Chickpea Tacos

Chickpeas are so versatile, they are loaded with of fiber, carbs, calcium, iron, protein and vitamin A, so I suggest you use them :)  They can be roasted, cooked on stove top, used in salads, soups and stews, mashed for ‘tuna’ or hummus, baked in treats and many other easy meals.  These tacos are simple and quick. They have more flavor than I expected as I added what I usually add when making a ‘taco’ type dish and with the avocado cream sauce, it just comes together nicely.  I didn’t add extra toppings to these as I didn’t feel the need to, but you add what you like on your taco :) You could add your favorite taco seasoning if you prefer.  Share your chickpea favorites!

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Kale Soup

This was a soup that I made during the summertime, which typically do not go hand in hand, but sometimes soup just sounds good.  Now, with these freezing cold nights lately, soup is happening a couple times a week because it is such a comforting meal to settle the evening with.  Also, it always helps when a meal isn’t very time consuming, tastes good and one everyone will eat.  During the week, I am more together with meal plans, but the weekend dinner meals are not always planned out because we could be going here or there and not be home.  The wonderful thing about soups besides having left overs, is once you have the liquid base, add what sounds good, there are not many vegetables that you can’t put into a soup.  If you don’t have an ingredient, sub it with what you do have. This hearty meal serves great with a salad or steamed veggies.

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Category: Lunch, Main Dish | Tags: , , , , ,

Chipotle Sweet Potato Chili

There has been a request for the same chili just about every week and frankly, it isn’t my favorite but it is super easy to toss everything into the Instant Pot and have dinner done in less than 10 minutes from beginning to end.  So I decided to change things up while keeping the basics of the chili.  I added chipotle peppers to it in hoping it would change the flavor enough to make it a ‘new’ chili.  I haven’t used chipotle peppers much, but the one dish I made with them had such a wonderful flavor and I thought it would make this basic chili a bit more savory.  I was happy with the result and it was a meal that everyone enjoyed.

 

Ingredients:

2 – 14oz cans diced tomatoes with chilies
4 large garlic cloves minced
1 red onion diced
1 orange bell pepper diced
1 14oz can black beans, be sure to rinse and drain
2 cups vegetable broth
1 medium sweet potato, diced in half inch cubes
2 chipotle peppers in adobo sauce, diced
2 tablespoons ground cumin
2 tablespoons tomato paste
salt & pepper to taste

Note: I did not add chili powder like I would to the chili because of the chipotle peppers, it adds some heat to it.  Add less peppers if you want to reduce the heat.  I also will heat the diced sweet potato in the microwave for about 3 minutes to speed the process.

Directions:

Using and Instantpot: turn on and select the chili function and lower the time to 3 minutes. While it is heating up, add the onion and bell pepper and sautee for about 2 minutes.  Then add the garlic stir well and let sautee for about a minute.  Add all remaining ingredients, stir well and lock the lid until done.  Be sure to let it release naturally.

Using stove top:  In a large pot add onion and bell pepper and sautee over medium heat for about 5 minutes. Add the garlic and sautee for about a minute then add all remaining ingredients, stir well and bring to a simmer.  Lower the heat and simmer uncovered for 35 minutes.  If it becomes thick, just add a little water at a time.

Serve with cilantro and avocado on top or any of your favorite toppings.

Mac N Cheese

Temperatures are dropping and some sprinkles here and there are making the crock pots, Instantpots and need for warm cozy food to fill the kitchen.  Well, start with this incredibly delicious Mac N Cheese from Plant Based Jane. I came across Jane through Angie Stewart Fitness and just adored her wit and sass. We have made several of her recipes with great success.  It was a nice change to use something other than cashews for the sauce, we don’t have nut issues in our home but for those who do, this is a fantastic meal.

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Tacos with Sweet Potato Wedges

Our family tends to eat our fair share of beans and legumes, rice, millet or quinoa and veggies all mixed together in some form.  I love that they offer versatility, are filling yet satisfying and full of yummy goodness our active bodies thrive on. These ingredients haven’t failed me and adding different mixes of spices to them gives them a variety in taste.  Sometimes potatoes are added as well. Whether we packed them in a tortilla, fill a taco or toss in a bowl, some of our favorite meals are created with these staples.

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Grillable Black Bean Burgers with Mango Cream

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Garden burgers are a regular on the menu in our house and we change them up from time to time but typically stick to the same ones.  Well…. this recipe came through my email and I just had to try them.  Seeing the words, Mango Cream, hooked me.  Warm summer weather and the cool freshness of mango just sounded amazing.  We have made these a few times already with continued requests to put them on the weekly menu, these burgers are DA BOMB!  Our youngest isn’t much of a spicy eater, but she enjoyed these and didn’t complain of them being too spicy.  Although I did not add the extra salsa on hers like I did with the rest of us.

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Tempeh Lettuce Taco Boats

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Tacos are made often in this house and we definitely have our favorites, but we are always excited to try new tacos and new recipes.  The weather has been a tad hot, like +104ºF so I would like to avoid using an oven as a form of cooking.  Even using the stove to cook the tempeh was pushing it.  Shannon at the Glowing Fridge is a ray of sunshine and we have certainly found some favorites from her!  I am doing my best to use leafy greens for tacos instead of tortillas to change our meals up and this recipe tastes so flavorful and refreshing with  romaine leaves.  I used cashews for the ‘sour cream’ as I am not able to tolerate tofu and this topping is a must with these tacos.

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