Category Archives: Soups/Stews/Chilis

Millet 4 Ways

This week millet was on the menu in several different ways. Millet is a gluten free whole grain and is comprised of 15% protein. In addition to protein, millet is high in fiber, magnesium and phosphorus.  It is a versatile grain that can be used similarly to rice. Here is how we enjoyed millet this week:

Creamy Millet Porridge

Creamy Millet Porridge

I told my kids I made oatmeal when they asked, “What’s for breakfast?”  Sometimes a new name will throw them off and they’ll decide they don’t like it right then and there.  I took the safe route.  They gobbled this up and had seconds!

Serves 3-4

Ingredients

  • 1 1/2 cups millet, rinsed and drained
  • 1 1/2 cups non dairy milk (I used Rice Milk)
  • 1 1/2 cups water
  • 1 over-ripe banana, smashed
  • 1 cup strawberries sliced
  • 2 tbsp pure maple syrup (optional)
  • Additional 1/4-1/2 cup non dairy milk

Directions

  1. Combine milk, water, smashed banana and millet in a pot.  Bring to a boil.
  2. Turn down heat to med-low and simmer 15-20 minutes or until millet is soft, stirring frequently.
  3. Using an immersion blender, puree until about 1/2 of the mixture is smooth (or until your preferred consistency).
  4. Turn off heat.  Add maple syrup and strawberries and mix until blended.  Add the additional 1/4-1/2 cup milk to get the creamy porridge consistency.
  5. Drizzle with a touch more maple syrup when serving, if desired.

Creamy Millet Corn Chowder with Greens

Corn Chowder Best

I was halfway into this recipe yesterday when I realized I never went to the farm down the road to get the fresh sweet corn I had planned on getting.  Oops!  Frozen corn kernels it was!  Although this was yummy, it would have been so much better with fresh from the farm corn!  I added lots of smoked paprika too because I just love that stuff!

Tofu Chickpea Stir-fry w/ Millet

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I love anything with a tahini sauce and this did not disappoint.  If you are used to your stir-frys over rice or noodles, give millet a try for a change.  It really soaks up the sauce.  My picky daughter and my son didn’t care for this, but my other daughter really liked it, as did my hubby (which happily surprised me!  He even ate leftovers the next night….wow!)

Smoky Millet Pinto Bean Patties

SmokyMillet&PintoBeanPatties

This was our favorite recipe with millet this week.  This kids devoured these patties two at a time!  

Makes 10-12 patties

Ingredients

  • 1/2 of a small red onion
  • 4 scallions
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 1/2 cups pinto beans (or 1 can)
  • 1 1/2 cups millet, cooked
  • 1 tsp dried thyme
  • 1 tbsp dried parsley
  • 2 tsp smoked paprika
  • pinch of cayenne
  • a few shakes of liquid smoke
  • 1/4-1/2 cup Panko bread crumbs
  • 2 tbsp flaxmeal
  • 6 tbsp warm water

Directions

  1. Whisk the flax meal and warm water in a small bowl and set aside.
  2. In the bowl of a food processor combine red onion, scallions, carrots, celery, pinto beans, millet, thyme, parsley, smoked paprika, cayenne, and liquid smoke.  Pulse until combined and fairly smooth, but leaving a few pieces chunkier.  Turn out into a mixing bowl.
  3. Re-whisk the flax and water mixture.  It should be thick and egg-like consistency now.  Add to your bean/millet mixture and mix thoroughly.
  4. Add 1/4-1/2 cup Panko bread crumbs, depending on the consistency of the mixture.  You want it to hold together like a burger, so get it there with your hands.  If it feels too wet, add a little more bread crumbs.
  5. Fry these up on the stove top in a skillet over medium heat.  I have an awesome non-stick skillet that requires NO oil for browning.  You may need 1 tsp or so of oil if your pan is not as awesome.  Cook 4-5 minutes per side.

M liked these with BBQ sauce, C and K ate them with ketchup.  I made a mix of Vegenaise, ketchup and mustard.  You won’t miss the meat on a plate like this!

Smoky Millet Pinto Bean Patties Plate

And, yes, I’m trying some new editing tools for my pictures.  As much as I love photography, I usually still shoot in Auto.  I am hoping to learn a lot more in the near future and improve the pictures on this blog!!  I love that stacked picture of the millet patties.  What do you think?

Lentils!

This week’s ingredient was lentils because I use them ALL THE TIME.  I love them and they are so versatile.  Lentils are part of the legume family and are high in B vitamins (especially folate), fiber, iron and protein (18g in 1 cup). Lentils can help to stabilize blood sugar, lower cholesterol, increase energy and keep you feeling full.

I often use lentils in place of ground meat when “veganizing” a recipe.  They are great in sloppy joes, tacos, burritos, bolognese, burgers, salads, soups, etc.

Here are a few ways we ate our lentils this week:

Red Lentil Cauliflower Burgers

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These held together really well!  I did end up having to add a bit more chickpea flour, but ultimately, it worked out great.

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Delicious and the kids ate them up too!

Lentil Grape Salad

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I have been making this salad since long before I decided to eat plant based.  It is one of my favorites for potlucks, BBQs or just a big crowd.  The original recipe calls for honey and feta cheese.  You can sub agave or raw sugar for the honey and just leave out the feta.  If you are a salt person (I am not), you may want to add some extra salt to make up for the lack of feta.  Maybe use salted roasted walnuts instead of raw…or maybe add some olives (no idea if that would work,  I despise olives, but they would definitely add that salty flavor).

Massor Dal Tadka (Pink Lentil Stew)

Masoor Dal Tadka

I love lentil soups and stews of all kinds.  I actually wasn’t sure about this one going in.  I usually would chop my garlic very fine…not generally a big fan of bigger garlic slices.  And I was worried about the spice level.  I did use a jalapeno instead of  a Serrano because I have an abundance of them in my garden.  I LOVED this!  I wish I would have doubled the recipe because I ate the whole thing (myself) in one day.  The garlic melts right into the soup and you can’t taste any bits of it or the cumin seeds (another worry I had).  It all just blended so nicely and the seasoning was perfect, not spicy.

Cheeze Lentil Rice Bake

Sadly, I did not photograph this one.  I’ve made it at least 5 times now over the past year and I have not one picture.  Wha?  But, just trust me, you will love this.  My kids all love it too!  In fact, recently, I’ve been doubling the recipe cause we end up eating all the whole thing in one sitting.

In other news:  I am super excited that I have been accepted as a recipe tester for Vegan Richa.  She is a vegan food blogger and working on a new Indian cookbook.  Obviously, I can’t share any recipes with you, but I may post up some pics every now and then about what I’ve been testing.  I’ve already made a few very tasty dishes!!  FYI:  two of the recipes I made this week with lentils were from her blog and I didn’t do that on purpose; I had them on the menu before I even knew of the recipe testing opportunity.  I just really like her food!

Cauliflower Coconut Masala

I have always loved cauliflower.  It’s my favorite on a veggie tray just straight up raw.  I remember my mom making cauliflower when I was growing up.  She would boil it until tender, drain it and toss it with butter and breadcrumbs.   When served we would drizzle it with apple cider vinegar.  Sounds weird, but it’s soooo good.  Just this past January, I found myself in Nashville, TN, enjoying a cauliflower “steak” as my main course.  It was honestly one of the best things I’ve ever eaten.  Ever since, I have been looking for ways to make cauliflower my main dish.  I was super excited when I came across this recipe on Pinterest the other day.  It was last night’s dinner and although my 5 year old wasn’t convinced of it’s awesomeness, the rest of us were.

Cauliflower Coconut Masala (click for link to recipe)

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I served it with jasmine rice and sweet green peas.  Side note: I had no idea how much C (one of my 2yr olds) loved peas until last night.  I throw peas in a lot of dishes I make, but this was maybe the first time I put them on her dish as a side all by themselves.  She had 3 generous helpings and continued to ask for more.  Note taken…more peas for dinner!  I kind of stirred everything together in my bowl.  It was delicious!

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This is a very hearty meal.  It will fill you up with not a lot of calories.  The sauce was a little spicy, but sweet at the same time.  So yum!  Even hubby liked it.

Did you know?

Cauliflower is very high in Vitamin C, Vitamin K, folate and fiber.  It has ani-immflamotory properties and lots of antioxidents.  And an entire medium size head of cauliflower weighs in at less than 150 calories!!  Image

Eat up and enjoy!!

Smoky Lentil Quinoa Soup

I promised you a yummy soup recipe last week and here it is!  I LOVE the smoky flavor from the smoked sweet paprika – I think it totally makes this soup what it is.  Other than the smoked paprika, I think you probably have all of the ingredients in your pantry to go make this today!  Really easy!  It’s super high in protein from the lentils and the quinoa and it’s loaded with vitamins and minerals as well.  A hearty soup with not a lot of calories.

Smoky Lentil and Quinoa Soup  (click for link to recipe)

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This is going down as one of my all time favorite soups.  I know it doesn’t look like much, but I just can’t stop eating it.  Sooo delicious!  Thank you to The Simple Veganista for such a delicious dish.  She equates this recipe to the Trader Joe’s soup, Lentils with Ancient Grains, and I agree.  I also love love love that soup from Trader Joe’s, but am so happy to have a homemade version I can make myself.

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I hope you make this soup yourself.  Hopefully, it will keep you warm during the next snowstorm!  Enjoy!

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Butternut Squash Corn Chowder and Coconut Banana Bread

I absolutely love soup and when the temperature outside is -14 (not including windchill) there is nothing I would rather eat.  I was craving soup so badly the other day around lunch time that I happily waited until about 2p to eat lunch just so I could whip up at batch. This soup satisfied all of my cravings; it was so good!!  I purposely made a big batch so I could enjoy it for several days.  I think I might have enough for one serving left and I can’t wait for lunchtime today!

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Please excuse the poor photo.  It was an afterthought after I’d already eaten half of the bowl.  I promise it tastes so much better than it looks!

Butternut Squash Corn Chowder

  • 16oz bag of organic frozen corn (I’m sure fresh corn would be even more amazing in this!)
  • 1 small butternut squash, peeled and chopped
  • 1 large sweet onion, diced
  • 2 small potatoes, peeled and diced
  • 6 cups vegetable stock
  • 1 can navy beans (or other white bean), drained and rinsed
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 2 tsp seasoned salt
  • 1 tsp dried sage
  • 2 tsp extra virgin olive oil

In large stockpot over medium high heat, saute diced onion in olive oil until translucent.  Add diced squash, potatoes and corn and saute 3-4 minutes.  Add vegetable stock and seasonings and increase heat to high.  Once mixture comes to a boil, lower heat to medium and cook uncovered for about 12-15 minutes until squash and potatoes are tender.  Add half of the can of beans and simmer a few more minutes.  Turn off heat and with a handheld immersion blender, puree soup until about 3/4 of the pot is pureed (or to the consistency of your liking…I wanted it fairly smooth).  Add in the remaining half can of beans and stir to heat through.  I wanted some whole beans left in the end, thus why I added these at the end, but you can certainly add them all at once if you want it smoother.

Enjoy!

On to the next yummy recipe!

I had some bananas sitting on the counter that were brown and spotty yesterday.  I usually slice these up and freeze them for smoothies or “ice cream,” but  I already have some of those in my freezer, so decided to bake something instead.  I found this delicious looking recipe on Pinterest and it sounded so good!

Eggless Banana Coconut Cream Loaf  Image

The batter was quite thick and I thought this bread was going to turn out really dense, but it is surprisingly moist and light.  Neither the banana nor the coconut overwhelm and it was the perfect after dinner treat with a cup of green tea once the kiddos were all asleep!

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On tap for dinner tonight are Pumpkin Enchiladas, a recipe from My Whole Food Life.  They sound so yummy.  I hope they turn out  great.  I’ll be sure to let you know.

Happy New Year! A lucky meal of Black Eyed Peas, Greens and Cornbread!

I love ringing in the new year with some of the foods considered to be lucky if eaten on this day.  See THIS article for 10 different lucky foods and the reasoning behind them.  We had two lucky food for lunch as I made fettucine (long noodles for longevity) with lentil bolognese (lentils for wealth because they resemble coins).  I’ll post this recipe tomorrow as I forgot to take a picture this afternoon.  Luckily, I made a HUGE batch and have tons of leftovers, so I’ll try to remember to snap a pic tomorrow because it was really good!

Tonight’s meal was Creole Black Eyed Peas courtesy of Susan Voisin at Fat Free Vegan, Sauteed Garlic Greens courtesy of Clean Food by Terry Walters and Maple Cornbread courtesy of The Kind Life by Alicia Silverstone.

I  couldn’t find a link to the Sauteed Garlic Greens, so here it is.  But definitely go check out Terry Walters website/blog or her cookbooks…she and her recipes are AWESOME!  Greens are considered lucky because their color and texture resemble paper money.  Who couldn’t use a little more wealth, right?

Sauteed Garlic Greens from Clean Food by Terry Walters

2 bunches dark leafy greens (kale, collards, mustard greens, dandelion greens or chard…or a combo of any of these)

3 garlic cloves, minced

2 tbsp Extra Virgin Olive Oil

1 tbsp mirin

Sea salt or ume plum vinegar

Remove dry stalk ends from greens and chop leaves into bite-sized pieces.  In Dutch oven or skillet over medium-low heat, saute garlic in 1 tbsp olive oil for 2-3 minutes until soft.  Add greens and mirin and saute 1 minute.  Increase heat to medium, add water as needed to prevent sticking, cover and cook until greens break down.  Remove from heat and toss with remaining tbsp olive oil.  Season to taste with salt or a few dashes of vinegar and serve.  Serves 6.

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I had planned to use a mixture of kale and red swiss chard, but ended up using collard greens because I found a huge bag of pre-washed and chopped collards at Walmart and I just couldn’t resist the convenience of that.  I finished my greens with a few dashes of balsamic vinegar instead of salt or ume plum vinegar.

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I have posted about Alicia Silverstone’s cornbread recipe before and I’m telling you it’s the best I’ve ever eaten.  You must try this recipe.  Cornbread’s golden color resembles gold and therefore considered lucky.

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This is the second time I’ve made this Black Eye Pea recipe from Fat Free Vegan.  This could be served over rice, which is how the rest of my family ate it.  I opted for the straight up version.  It was a hit the first time and it did not disappoint this time around either.  We all cleaned our plates.  Black eyed peas are considered good luck because of their penny-like appearance and abundance.

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Thanks to everyone who has stopped by to read my little blog in the last 6 months!  I hope you all had a fun New Year’s Eve and a great start to your New Year.  Here’s to health, wealth and good times in 2014!

Lentil and Brown Rice Stew

Sometimes the simplest recipes turn out to be the best.  This one is crazy easy and very inexpensive (especially if you use homemade veggie broth), however, the nutritional content is sky high.

Yesterday after M got home from school, I bundled up all three kids and we went out to play in the snow while this stew simmered away on the stove.  It was the perfect meal to warm us up and fill our bellies after all those snowball fights!

My picky littlest eater refused to even take a bite, but her twin sister ate THREE bowls and M ate 2 bowls.  I myself went back for seconds as well.  We still have quite a bit leftover too, which I LOVE…made for a qiuck lunch today.

Lentils are incredibly healthy, providing high amounts of fiber, B vitamins, iron and protein.  All that and only 230 calories per cup.  Learn more about the health benefits of lentils HERE.

Brown Rice is another super food that will help keep you feeling full and looking trim.  Learn more about the health benefits of brown rice HERE.

Lentil and Brown Rice Stew

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Along with the brown rice and lentils, this stew is loaded with onions, carrots and celery.  Super healthy, super delicious!  A perfect winter meal.

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Homemade Vegetable Bouillon and More!

I don’t know about you, but I go through a LOT of vegetable broth.  Those store bought boxes of stock have way too much sodium and cost an arm and a leg.  Bouillon is much more economical, but contain many less than desirable ingredients.

Let’s just look at a certain brand of bouillon that’s been in my pantry for awhile.  I used to like to keep these on hand for a broth emergency (when I found myself without a store bought box of broth).  Here is the ingredient list:  Salt, Palm Oil, Monosodium Glutamate, Autolyzed Yeast Extract, Sugar, Onion Powder, Corn Starch, Water, Dehydrated Cabbage, Dehydrated Carrots, Celery Seed, Caramel Color, Disodium Inosinate, Dehydrated Parsley, Spices, Garlic Powder, Citric Acid, Turmeric, Partially Hydrogenated Soybean Oil, TBHQ.

Um, what??  There are TEN ingredients on that list that I wouldn’t want in my broth.  And, although, I would use salt, it certainly wouldn’t be the FIRST ingredient.  These are dry bouillon cubes.  I know you can get store bought bouillon that comes in a jar and is basically concentrated veggies (Better Than Bouillon is a good one).  I don’t have one right now, so I can’t vouch for the ingredients, but I think it is mostly just concentrated veggies., which is great. However, if you are buying a healthy brand, those aren’t cheap either!

I am so happy I came across this easy slow cooker recipe for vegetable bouillon.  I’ve adapted it from The Vegan Slow Cooker recipe for Chickeny Bouillon.  *If your recipe calls for 1-2 tbsp of store bought bouillon, use 2-4 tbsp of this recipe.

  • 1 large onion, quarted
  • 2 medium carrots, chopped
  • 2 sprigs fresh thyme or 1 tsp dried
  • 2 stalks celery, choped
  • 2 sprigs fresh parsley or 1 tsp dried
  • 1/2 cup water
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1/2 cup nutritional yeast

Place all ingredients except nutritional yeast into your slow cooker.  Cook on low for 8-12 hours.  After cooking, remove thyme sprigs if using fresh.  Add the contents of the slow cooker and the nutritional yeast to a blender or food processor and blend until smooth.  Use what you need, refrigerate the rest for up to a week or freeze.  I like to freeze this in baby food trays (ice cube trays work too) and then once frozen I pop them out and put them in a resealable freezer bag.  Each cube is about 2 tbsp and it’s easy to grab what you need and save the rest.  I also like to double this recipe…if you use a lot of broth, I suggest you do the same.  So easy, so yum and you just saved yourself a boatload of $$.

IMG_7458This is what it looked like before turning on the slow cooker.

IMG_7464This was after about 8 hours cooking.

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The bouillon cubes after being frozen.

Mixed Veggie Pasta

This is a recipe that is so easy, I actually didn’t expect to love it.  Somehow, though, it works.  I used peas, carrots, corn and celery.   I also added some diced avocado to the individual bowls just before serving.  It came together quickly and the kids happily ate it up…so did I.

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Pumpkin Red Lentil Stew

Wow, was this good!  And it all goes into the slow cooker so it’s super easy too!  A perfect quick meal on a chilly autumn or winter night. Yum!

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Veggie Dumplings

These were a little tedious to make…1 tbsp of filling onto each wonton wrapper, wetting the sides and then folding over and pressing to make sure it sticks.  However, they did turn out really good.  I would have never thought to put this mixture into a dumpling, but it was great.  One of my twins LOVED them and ate 5 or 6, I think.  Perfect little finger food for tiny hands.  It got a little messy once they bit into it as the filling started to fall out, but they are 1.5 yrs old and that pretty much happens with every food regardless.

IMG_7429This is the filling before being added to the wonton wrappers.

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Cheezy Rice and Lentil Bake

I have made this recipe before and it was a huge hit.  This time I added chopped kale in the last 10 minutes of cooking…the same time I added the cheeze sauce and tomatoes.  It was even better!  The kids didn’t even seem to notice there was kale in there.  M never once asked, “what is that green stuff?” as he normally would.  K didn’t pick it out and put it in the cup holder of her highchair tray as she normally would.  What???  They all just happily licked their bowls clean.  Wow!  We had 4 people eating this night (hubby wasn’t home) and we had no leftovers.  Next time I will be doubling the recipe for sure!!

I used brown basmati rice, but any brown rice will do (or white rice for that matter, but you wouldn’t do that, right?)…just make sure its not quick cook rice or it will probably get too mushy.

IMG_7459This is what it looked like right before going in the oven.  Tomatoes, kale and cheezy sauce not yet added.

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Lunchbox Love (*Not always vegan)

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Leftover Mixed Veggie Pasta, Red Pepper strips, Cantaloupe chunks, Wheat Thins

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Mini Whole Wheat Bagels with Almond Butter and Plum Jelly, Cantaloupe chunks, Pickle Spear (wrapped in parchment paper, Bat Cookie from the Pumpkin Patch Bakery

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Tortilla rollups with sunflower seed butter and strawberry jelly, cantaloupe chunks, pretzel sticks, carrot sticks and a few dark chocolate chips.

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Nature’s Bakery Fig Bag, Cantaloupe Chunks, Carrot and Red and Green Pepper sticks, Applesauce and an M&M Chocolate Chip cookie (from a neighbor’s fundraiser)

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Leftover Chocolate Chip pancakes from brunch the morning before, string cheese, red and green pepper sticks, and plum slices.

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Whole Wheat Cinnamon Raisin English Muffin with Sunflower seed Butter and Plum Jelly, clementine slices, edamame and corn medley (from dinner the night before) and string cheese.

Taquitos, Soup, Pumpkin Chili, Sweet Maple Cornbread, Pancakes and Hot Pumpkin Mug! I love Fall!

So many good recipes to share!  Hopefully, this recipe roundup will inspire you to try some yummy fall favorites too.

Sweet Potato and Black Bean Taquitos

The recipe is not vegan, but easily adapted to be.  Just use vegan butter, vegan sour cream and vegan cheddar…or just leave it out…it won’t be as creamy, but would still be great.  These were really yummy and super easy.  Easy for my toddlers to pick up and eat by themselves too!

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Cannellini Bean Soup

I’ve had better white bean soups than this, but it was quick and easy and good.  My 5 year old  really liked this and requested it several times last week.  Winner!

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Crock Pot Vegan Pumpkin Chili

I love anything that can be done in the crock pot!  This was really good, except next time I think I will leave out the cloves.  I usually like cloves in all things pumpkin, but for some reason, I thought it was a bit overpowering in this.  I even added extra tomato paste and chili powder to try to cover up some of the clove flavor, but it didn’t really work.  Like I said, it WAS good, but would be even better without the clove in my opinion.  If you love cloves, go for it!

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I served the chili up with this awesome Sweet Maple Cornbread by Alicia Silverstone of The Kind Life.  I have made this cornbread too many times to count.  It is SO good!  If you like your cornbread on the sweet side, this recipe is definitely for you!  It comes out of the oven with a crunchy almost caramelized crust….so yum!

  • 1 cup maple syrup
  • 1 1/4 cups soy milk
  • 1/4 cup safflower oil
  • 1 1/2 cups cornmeal
  • 1/2 cup whole wheat pastry flour
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt

Preheat oven to 400 degrees F. Oil a 9×9 or similar size baking dish.  Combine maple syrup, soy milk, and oil in a medium bowl and mix well.  In another bowl, stir together the cornmeal, flour, baking soda and salt.  Add the dry mixture to the wet mixture, and mix just until well combined.  Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.  They will be golden and crazy delicious!

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Pumpkin Chocolate Chip Pancakes

We made these pancakes this morning.  They come together in a snap and with no added sugar you can feel good about serving these up to the whole family all week long…so make a big batch!  FYI:  I think I’ve mentioned this before, but the blog where I got the recipe, My Whole Food Life, is AWESOME.  So many great recipes using only whole food plant based ingredients with little to no sweeteners.  Love it!  Check it out!

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Hot Pumpkin Mug

If you like to cozy up with a warm mug of hot cocoa this time of year, try this next time!  I would add more pumpkin when I make this again, but other than that, yum!  If this doesn’t make you want to snuggle up with your significant other while watching your favorite tv show or movie, I don’t know what will!  🙂  (She has a much more inviting picture on her blog, so go check it out!)

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A great veggie burger recipe!

It was burgers for dinner tonight with a side of potato salad and apple slices (thanks to M’s homework assignment:  eat a red and green apple…can you taste a difference?).  I think I mentioned before how much I love the Thug Kitchen blog…hilarious!  This burger recipe as well as the potato salad recipe came from that blog….and neither was a disappointment.  In fact, these burgers might just go into our regular rotation.  The kids loved them too and didn’t even realize there was tons of spinach, kidney beans and brown rice in there.  Bonus is that they are baked in the oven instead of fried in a pan…less work and less oil…score!  They held together perfectly without any vital wheat gluten…just pure wholesome goodness.  Delish!

Smokey Bean and Spinach Burgers and Fresh Herb Potato Salad

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I topped mine with Veganaise, mustard, avocado and tomato.

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I’ve made a few other delicious recipes lately that I’ve been meaning to share.  This next one is by far one of my favorites since the beginning of this blog.  It seems so simple, but it so yummy.  I’ve been using this spread on everything!  The recipe is for White Bean Vegan Quesadillas and that’s what I made the first night.  Then I used the bean paste to make tortilla roll ups for M’s lunchbox and several times for lunch for me.  I’ve also used the spread as a dip for tortilla chips.  I think it would also be great as a taco topping instead of salsa (or in addition to).  I doubled the bean paste recipe and used half white beans and half refried beans.  I don’t have any pics of the quesadillas I made, but I do have a pic of the rollups I put in M’s lunchbox.

Beyond Amazing White Bean Vegan Quesadillas

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Another good recipe was this soup recipe. Perfect for the cooler autumn months.  You’ll likely be seeing a lot of soup recipes from me soon.  I LOVE soup…all kinds….all year, but especially in the fall and winter.

This recipe is for Red Lentil and Turnip Soup.  I pureed mine with an immersion blender to get rid of the big chunks, but not  so it was silky smooth…there were still some lumps.  I also used regular brown lentils…not as pretty, but just as tasty!

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More Lunchbox Love

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Ham and Cheese on Whole Wheat, Carrot Sticks, Green Pepper Strips, Grapes, Pretzel Sticks and Yogurt Covered Peanuts

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Tortilla Rollups w/ White Bean Spread (see above), shredded carrot and green pepper, Grapes, String Cheese and a homemade vegan Strawberry Thumbprint Cookie (from Forks Over Knives…I used strawberry jam (St. Dalfour brand) instead of raspberry.

Enjoy!