Tag Archives: plantbased

Verde Nachos

If you are dealing with hot temps like we are, I know using the oven and stove is not at the top of your list. From time to time during this ridiculous summer heat, I have sucked it up and used the stove.  And this meal was worth the sweat ;)

Stepped away from the typical black beans or re-fried beans and tried something a little different.  Also, because I didn’t have any of those beans – haha!  And the result was a  super easy and delicious bowl of nachos.

Ingredients:

Chips of choice
1 1/2 cup North American Beans/ White Beans
1 1/2 cup corn (if frozen, thaw)
1 cup sweet onion, diced
1 generous teaspoon diced/minced garlic
1/2 teaspoon cumin
1/2 teaspoon oregano

Add some toppings if ya wanna get fancy:

Avocado
Shredded/sliced romaine or lettuce of choice
Jalapeno
chopped cilantro
Roasted Tomatillo Salsa or Salsa Verde of choice

Cream Ingredients:

1 cup soaked cashews (soak at least 30 min, ideally over night)
1/3 cup packed spinach
about 2 tablespoons fresh lemon juice
1 tablespoon ACV or white wine vinegar
1/4 teaspoon mustard

Directions:

Combine the beans, corn, onion, garlic, cumin and oregano in a sauce pan with about 1/3-1/2 cup water.  Stir well, cover and simmer for about 10-15 minutes until beans are tender.  Optional, salt and pepper to taste.

Make the cream while the beans are cooking.  Drain cashews and add all ingredients into a blender and blend until smooth. You may need to add a little water to desired creaminess.

Grab a plate or bowl, arrange your chips and drizzle the cream and salsa then layer the bean mixture, top with shredded or chopped greens, then finish it off with more cream drizzle and salsa and any other toppings you desire!

 

Fluffy Mashed Potatoes (from The Vegan8)

Oh MY! These mashers are not just for the Holidays! But the holidays are upon us, so add this to your menu!

There was never much mash potato making in our kitchen, until I tried these. We are not a family who eats a ‘traditional’ Thanksgiving meal but there is a  love for mashed potatoes. Since these were so simple and flavorful, I have decided that this is definitely a recipe to be made whenever mashed potatoes are requested!

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Simple Soup

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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

PB & Yay!

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For the longest time I have been making Kinda Like Muffins for the kids. They are the ultimate grab-n-go snack and always stocked in the freezer.  Over time they have evolved into other creations by changing up the ingredients, but always using the dates, bananas and oats as the base.

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Nature’s Candy Apples

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Alrighty, by now you have figured out that I like treats and I do my best to avoid using granulated industrial sugars of any kind.  I do use pure maple syrup and honey in some recipes and I am doing my best to reduce and eliminate those ingredients.  It is still sugar no matter how you perceive it, but a better alternative to industrial sugars. Dates are what I focus on using for added sugar.  These bites of heaven do more than satisfy a sweet tooth (and one does the trick!) they are packed with fiber, potassium, carbohydrates and magnesium that the body can digest easily.  They are great for sports, biking or running for a long duration.

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The Vegan 8’s Life Changing Pancakes

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Whoa Nellie!!  Back it up, whip these pancakes up, and let’s just sit and mow these bad boys down!

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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.