Tag Archives: dinner

Simple Soup

 

A request from Ava has been a minestrone style soup.  After combining and tweaking a few different soup recipes, I came up with one that satisfied her request.

Warm days are still here, but we are starting to feel the cool fall air. It feels so refreshing from the ridiculous heat we have had. Soups have been on my menu list lately and they are one of the best ways to get in a variety of vegetables. They are also some of the easiest meals to make.

Most soups include oils and I do my best to avoid those. I often use a couple tablespoons of water or vegetable broth to saute garlic and onions for many dishes and it always has good results. That was how I planned to start with the soup.

The rest came together as I worked with the vegetables that were in the refrigerator.  Spices can be tricky for me, but I’ve stuck with the most basic ones as it provides great flavor without over killing it.

I used my food processor to slice the vegetables.  You could also us a mandolin or by hand, whatever works for you.

The best part about this soup, it’s all done in one pot!  Now who doesn’t love that?

 

Ingredients:

1/2 sweet onion, diced
3-4 minced garlic cloves
2 tablespoons water
2-3 carrots, sliced rounds (not too thin though)
1 medium zucchini sliced and then cut into 1/4’s
1 cup chopped green beans
1 cup kale, chopped
1 can chickpeas (or white beans) drained and rinsed
1 can fire roasted tomatoes
2 cups vegetable broth (I used Kitchen Basics)
2 cups pasta noodles (I used the quinoa & brown rice fusilli pasta from TJ’s)
3 teaspoons oregano
3 teaspoons basil
1 generous tablespoon nutritional yeast
1 tablespoon of maple syrup or other sweetener (optional)

shake of pepper flakes (optional)
salt & pepper to taste

other add in options: celery, and/or kidney beans.

Directions:

Using a large pot, turn on heat to get the pot hot.  Once hot, add the water, garlic and onions.  Stir well and cook for about 4 minutes, stirring occasionally.

Add the green beans and carrots.  Continue to stir occasionally and cook for about another 4 minutes. The vegetables will start to brighten, be sure to not let them get too soft.

Next add the tomatoes, vegetable broth, zucchini, beans and spices (optional sweetener). Stir well.

Bring soup to a strong simmer by increasing the heat.  Reduce the heat to medium-low until it slightly simmers and add the pasta and stir well. Continue to cook for 10 minutes, stirring occasionally.

Reduce the heat to low and simmer, stirring occasionally for about 5 minutes.  Taste and adjust seasoning to your liking.

Add the kale and cook for about 4 minutes, stirring occasionally.

Turn off heat and prepare to serve.

 

 

Category: Main Dish | Tags: , , ,

Chickpea Scramble by Plant Based Jane

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In case you haven’t noticed, I LURVE chickpeas!  They are such a nutritionally versatile legume.

Chickpeas are anti-inflammatory and contain an abundance of non-heme iron—the safest form of iron. They are packed with nutrients, antioxidants, phytochemicals, and phytates. Chickpeas contain five times more the antioxidant content when sprouted.

Eat your legumes!

Jane of Plant Based Jane featured a Chickpea Scramble recipe that I knew I had to give a try.  I am very grateful to have connected with this inspiring bright sassy soul.  Jane is a delightful ray of sunshine. Her love of life and passion shine through every post.

There are many tofu scramble recipes to choose from.  However, in this house tofu is not well received because our bodies not only don’t agree with it, it’s to similar to the texture of eggs and it makes me gag. Therefore, replacing the tofu with chickpeas was brilliant!

Jane’s recipe features mushrooms and tomatoes.  Those are two ingredients that only two out of the four of us will eat.  Yeah, I know it sounds crazy that some of us do not like mushrooms and tomatoes.  Rather than making two different meals, those ingredients were left on the side.  Not only is the flavor just right, this recipe can be customized to your liking.

I made our scramble with diced zucchini, spinach, black beans and roasted potatoes.  Sprinkle nutritional yeast to add some zing! The additional ingredients vary depending on what is in the refrigerator.  This meal has been breakfast and dinner.  As a result of this recipe topping the charts in this house, the kids will take a tortilla and make a burrito for their school lunches!

Click on the link below and go visit Jane.  Not only does Jane offer some incredibly delicious meals to eat, you will be entertained by her wittiness.

Ingredients:  You can add all or just what you like :)

Chickpeas drained and rinsed
Black beans drained and rinsed
Sliced mushrooms
Spinach
Roasted potatoes
Sliced tomatoes
Diced zucchini
Turmeric
Chili powder
Onion powder
Nutritional yeast
Salt & pepper to taste

Click here for recipe 

 

 

Nutrition source: Nutrition Facts

Kale Salad with Spicy Cilantro Dressing

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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.

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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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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.

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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Chickpea Chimichangas

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This dish was a winner at our table last week and it was so well liked, we are having it again this week.  It is exciting when we have a recipe that works for everyone and it is requested each week, but I also want to be sure we don’t get burned out from it and then never want it again :)  It has worked out well to take the home run recipes from our ‘Wednesday’s Something New’ and put those into the mix for the weeks.  These little numbers pack a powerful punch of nutrition and flavor in a meal.  The typical chimichanga is loaded with meat, cheese and rice, then fried in oils and then buried in cheese. Now if you like that kinda thing, go for it!  Our choice is a cleaner version that is baked in the oven :)  These flavorful, nutrition packed chickpea chimichangas are delish, and I suggest serving them to any of your meat eating friends, I would be surprised if they didn’t like them.

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