Stir-Fried Udon Noodles with Bok Choy

Stir-Fried Udon Noodles with Bok Choy

Delicious and light for a warm spring day. Served with steamed broccoli and applesauce.

Melissa

Miso Soup

Yummy miso soup with edamame. The whole family loved this one. Even the picky 3 year old.

Melissa

Wasabi Roasted Asparagus

Wasabi Roasted Asparagus. Delicious!

Melissa :o)

Cuban Black Bean and Potato Soup

Not a very pretty picture. However, it was delicious. It made enough to feed an army. I love having enough to freeze for future dinners.

The recipe comes from Vegetarian Times.

What you need:

1 medium onion, diced (1 1/2 cups)

1 small red bell pepper, diced (1 cup)

1 small green bell pepper, diced (1 cup)

(I used two yellow bell peppers because that's what I had in my crisper)

6 cloves garlic, peeled and sliced

6 cups cooked black beans, divided (I used canned, so I didn't have to cook them first)

3 medium potatoes, peeled and diced (2 1/2 cups)

2 Tbs. white wine vinegar

1 Tbs. ground cumin

1 Tbs. fresh oregano leaves

1 bay leaf

1/2 tsp. salt

Diced red onion and green bell pepper for garnish (I omitted this part, hence the not so pretty picture. The magazine photo is gorgeous).

What to do:

1. Saute onion, bell peppers, and garlic in saucepan with a little water or vegetable broth over medium heat 2 to 3 minutes, or until vegetables soften. Transfer to blender, and puree until smooth. Add 3 cups beans and 6 to 7 cups water; puree until mixture is consistency of thick soup.

2. Return mixture to saucepan, and add remaining beans, potatoes, vinegar, cumin, oregano, bay leaf, and salt. Bring to a simmer. Reduce heat to medium-low, and simmer, covered, 20 minutes, or until potatoes are soft. Remove bay leaf. Garnish each serving with diced red onion and green bell pepper.

Melissa

Melissa

Chickpea and Greens Curry Soup

From Vegetarian Times. Served with mango and salad with vegan ranch dressing.

1 Tbs. olive oil

1 tsp. curry powder

1 tsp. ground cinnamon

1 tsp. ground turmeric

1/2 tsp. chili powder

1/4 tsp. ground nutmeg

1 large onion, finely chopped

2 cups chopped fresh spinach, beet greens, mustard greens, or kale

1 15-oz can chickpeas, rinsed and drained

1 medium tomato, chopped

4 cups low-sodium vegetable broth or water (I used 2 cups of water, 2 cups of broth)

1 15-oz can low-fat coconut milk (I used a carton)

1/4 cup cilantro, finely chopped

8 Tbs. plain low-fat Greek yogurt, divided, for garnish (I omitted this part)

1. Heat oil in saucepan over medium-high heat. Add curry powder, cinnamon, turmeric, chili powder, nutmeg, and onion, and gently stir. Add spinach, and cook, stirring occasionally, for 2 minutes.

2. Stir in chickpeas, tomato, broth, and coconut milk. Reduce heat to medium-low, and simmer for 1 hour, skimming as necessary. Add cilantro, and garnish with 1 Tbsp. yogurt.

Delicious!

Melissa

Black Bean and Edamame Sliders

I got this recipe from my March Vegetarian Times magazine. Of course, I forgot to take pictures. So I had to snag these pictures from another blog. The recipe is listed there too. Delicious! Definitely will make this again.

The whole time I cooked this, Adam Sandler's Sloppy Joe's song was in my head. Enjoy.

Melissa

Enchilada Bake

This recipe is amazing. My 12 year old had 3 servings in one night. He ate more for dinner the next day and for lunch the day after that. He said, "I just can't get enough of this mom!".

It's from the Vegetarian Starter Kit.

What you need:

1 12oz bag Morningstar Farms brand "burger" crumbles (I used Boca's brand)

1 pkt. taco seasoning

2 Tbsp. vegetable oil

1/2 cup minced scallions

2 Tbsp. all-purpose flour

1 cup vegetable stock

2 cans pinto beans, drained

2 cans enchilada sauce

12 corn tortillas

1 bag shredded cheddar soy cheese (I used Follow Your Heart brand and shredded it myself)

1 4.5-oz. can diced green chilies

1 bag Fritos, crushed (I used reduced sodium)

What to do:

In a bowl, mix the burger crumbles with the taco seasoning and toss to coat. Set aside.

Heat the oil in a skillet over medium heat. Add the scallions and cook for 3 minutes, or until softened. Stir in the flour and cook for 1 minute. Add the stock and cook, stirring, to achieve a smooth consistency, about 1 minute. Add the pinto beans and set aside.

Preheat the oven to 375 F

Spray a 9x13-inch baking pan with oil. Cover the bottom of the pan with a layer of the enchilada sauce. Layer 4 corn tortillas and the pinto bean mixture on top. Follow with part of the soy cheese and half of the green chilies, more enchilada sauce, and 4 more tortillas. Add the burger crumbles mixture, more soy cheese, the rest of the green chilies, and more enchilada sauce. End with the remaining tortillas, enchilada sauce, and soy cheese.

Cover with foil and bake 30 minutes. Remove the foil, top with the Fritos, and bake another 10 to 15 minutes, or until bubbly and browned.

Melissa