Creamy and Delicious Chickpea Salad Sandwich

This has been a favorite of ours lately, so I thought I'd share. The filling is super creamy and flavorful. We like to double the recipe and then keep some in the fridge for a few days of lunches. It's easy to make and keeps really well. (We actually like it better without the maple syrup). Thanks, FOK!

http://www.forksoverknives.com/recipes/vegan-no-tuna-salad-sandwich/

Veggie Lasagna Straight from Heaven

Engine 2 Sweet Potato Lasagna 

  

INGREDIENTS:

• 1 package Silken Lite tofu
• ½ teaspoon cayenne pepper
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon rosemary
• 2 jars pasta sauce (I use Victoria White Linen Marinara from Costco. It's AMAZING) 
• 2 boxes lasagna noodles
• 1 bag of spinach (LOAD IT ON! YUM!)
• 2 sweet potatoes, cooked and mashed
• 6 roma tomatoes, sliced thin
• 1 cup raw cashews, ground
• VEGGIES! The recipe calls for specific ones, but honestly, you can use whatever the heck veggies you want! I just pick the veggies I have on hand: I've used broccoli, cauliflower, carrots, bell peppers, mushrooms, etc. Sautéed mushrooms add a meaty feel, while carrots add sweetness. You are the master of your own destiny :-) 

Tips: 

Let me tell you a secret about this recipe: it's way more complicated than it needs to be. The recipe asks you to cook your veggies one by one and set them aside in different bowls. Don't do that. (As shown above), just soften up your veggies all together in a big pot with olive oil--after you've sautéed your onion and garlic, of course. I like to have my onions nice and sweet before I add in the rest. (Also, pressure cookers are incredible for this prep!) 

Be forewarned, the recipe makes a TON of veggie filling. But this only means that you can save it to make a second lasagna. I also cook two and then freeze one for later (which my family greatly appreciates). 

The other great part about this recipe is that you don't have to cook your noodles separately. Just make sure they have sauce on either side, and they will cook in the oven. 

Lastly, don't forget the toasted cashews. They are essential to the recipe and are so good that you don't even miss the cheese! 

Bon Apetit! 

http://engine2diet.com/recipe/raise-the-roof-sweet-potato-lasagna/

Italian Stuffed Tomatoes/Ultimate Bruschetta!

Ingredients: 

6 large tomatoes

1 can white beans (I use cannelloni)

1 package spinach 

1/2 of an 8 oz jar of pesto

1 can artichoke hearts

Optional: 

shredded mozzarella cheese 

french bread

Directions: 

1. Preheat oven to 350 degrees

2. Sauté the spinach in water in a large pan, adding one handful at a time.  

2. Slice of tops of tomatoes and scoop out the insides (I save the guts for homemade tomato soup). 

3. Add rinsed beans, artichoke hearts, pesto, and sautéed spinach in a large bowl. Mix well. 

4. Scoop the bean filling into the tomatoes and place them on a tin-foiled cookie sheet. 

5. Bake for 30 minutes (If desired, add shredded cheese for the last 2 minutes and broil). 

Enjoy alone or cut in pieces to serve on toasted french bread for ultimate bruschetta. Delizioso! 

Avacado Chickpea Sandwich

Behooooold! Our new favorite sandwich! 

Ingredients: 

Spread: 

1 Avacado

1/2-1 can chickpeas

Juice of 1 lemon

Sliced tomato

Slicked pickles

Spinach/lettuce

Fresh Basil

Bread, pita, or naan

Instructions: 

1. Throw the avacado, cooked (or canned) chick peas, and lemon juice in the processor. 

2. Spread on bread (I used fresh dill bread). 

3. Pack on the sandwich toppings!

4. Repeat (or not! I like it with only one slice, kind of like toast)

5. Enjoy! 

Sweet Autumn Squash Soup

I have been playing around with a lot of fall soups lately, and this one turned out the best.  It has some great fall spices and a little bit of sweet, tangy kick.  

Ingredients:

1 yellow onion peeled and diced

1 butternut squash peeled and diced

1-2 sweet potatoes peeled and diced 

1-2 Granny Smith apples (depending on how sweet you want it) peeled and diced

1 tablespoon curry powder

1/2 teaspoon allspice

1 teaspoon cinnamon

3 cups vegetable broth

salt to taste

1. Saute the onion in olive oil or water (10 min)

2. Add diced squash, sweet potato, apple, spices, broth and bring to a boil. Reduce heat and simmer for 20+ minutes

3. Puree in blender and season with just a sprinkle of sea salt 

Let me know what you think and if you made any yummy improvements!

Sweet Potato Black Bean Chili

This is my new favorite vegan chili! It's perfect for fall cooking.  I seriously can't get enough of it.  Thanks, Gaby!

http://whatsgabycooking.com/black-bean-sweet-potato-chili/

Quinoa-stuffed Bell Peppers or Tomatoes

Here's another idea for your plant-based eating: stuffed veggies!  They are easy and fun to make.  You can broil them, bake them, or cook in the crockpot.  I've tried a few recipes, and this is the general idea (for a crockpot.  See the link below for oven instructions)

Ingredients: 

4 red bell peppers/tomatoes

2 cups cooked quinoa or brown rice (go for the quinoa!)

Your choice of mix-ins, like

tomatoes, beans, salsa, cumin, oregano

or 

sautéed spinach, garlic, olive oil, fresh parsley

Instructions: 

1. Slice off the top and hollow out the pepper/tomato: seeds, guts, etc.  (I save the tomato guts and make tomato soup the next night.  Yum!) Place in crockpot.  

2. Cook 2 cups of quinoa according to the directions.  Quinoa cooked in vegetable broth tastes way better :-)

3. Once it's cooked, add your mix-ins and stir together.   

For a southwestern mix, you can add a 14 oz can of diced tomatoes, 14 oz can of kidney beans, a cup of salsa, 1/2 tsp. cumin, 1/4 tsp. oregano, a bit of olive oil, a little salt

or 

spinach and garlic sautéed with a little olive oil   

4. Add the fillings to the peppers/tomatoes and cook in the crockpot on low for 3-4 hours.  

Drizzle some cold-pressed olive oil (if you didn't already) and voila! 

Here's the instructions for the baked version 

http://diethood.com/quinoa-spinach-stuffed-tomatoes-giveaway/

Banana "Nice" Cream

I am addicted to ice cream.  Well, not just any ice cream, Tillamook Mudslide ice cream.  It was getting to the point where I had to have a bowl almost every night or I would get antsy.  This week I decided to face my demons and lay off the chocolate.  Funny enough, I lost some weight this week by simply NOT stuffing my face with dessert at night.  This is what helped me those first awful days. 

Disclaimer: Now, don't get me wrong, Banana "Nice" Cream is NOT ice cream.  It's...a banana.  Therefore, it will taste mostly like a banana.  

HOWEVER, it has an amazing custard-like texture that helps me, at least, feel like I'm having a smooth, delicious treat.  It's also a great base for add-ins, and it's dairy free!  

1. Cut 2 ripe bananas into small medallions and freeze for at least two hours.  I just try and keep some bananas in the freezer at all times for when the craving hits.  

2. When you're ready for your treat, blend the bananas on med-high.  If they have been frozen for more than 4 hours, add a tablespoon of cold water at the bottom of the blender before you start.  If the mixture still looks powder-y in the blender then add a tiny bit more water.  

3. Blend, blend, and blend until it reaches this thick custard consistency.  If your blender heats food then don't blend long enough for it to melt! 

4. Add berries, nuts, or even blend in a little bit of cocoa powder.  Have fun with it! 

I over-blended my nice cream in this picture, but you get the idea :-).  Enjoy your healthy treat! 

Thai Pumpkin and Coconut Cauliflower Soups

Here's a throw back to my favorite plant-based soups. I've made them a lot this winter. 

The pumpkin has been especially great for colds, with all the fresh ginger and spices. (It's definitely worth getting fresh ginger instead of the powder!) I like to cut down on the brown sugar and blend until it's smooth. Enjoy! 

http://www.produceonparade.com/creamy-spiced-cauliflower-soup/

http://thescrumptiouspumpkin.com/2013/10/30/creamy-curry-pumpkin-soup/

Cuban-Style Rice and Beans

Wow. This was amazing!

Definitely want to save this for next week...and the week after that. 

I didn't have coconut cream so I simmered some coconut milk for about forty minutes to thicken it up. I also used red bell peppers because, let's face it, they're way better than green. 

And Logan loved his black beans, as usual. 

Here's the recipe link

http://www.theclevercarrot.com/2014/05/cuban-style-black-beans-rice-with-coconut-cream/

Thanks, Clever Carrot! 

Zucchini Tomatillo Enchiladas

My neighbor Pierre taught us this recipe. It's easy, yummy, and plant-based (unless you want some cheese). I photographed the steps so I would remember how to make it.  Enjoy!

You will need

4 yellow or zucchini squash
10 tomatillos
1-2 cloves fresh garlic
1/2 bunch cilantro
4-8 corn tortillas
1 jalapeño (unless you're not a spice person)


1. Chop the squash/zucchini and cook it in a pan on medium heat.  You don't need oil.

2. "Unwrap" and boil the tomatillos with the jalapeño

3. After 10 or so minutes, peel the garlic and wash the cilantro.  Blend tomatillos, jalapeño, garlic, and cilantro together.  You can add a little water if you want thinner sauce.  

4. By now the zucchini should be soft.  Once it has reached the firmness/softness you desire, add the sauce.  

5. Warm the corn tortillas in a pan.  You also don't need oil for this part.  Set them into the sauce to get them nice and wet.  Roll up the tortilla with the sauce-mixture inside.  You might need a spatula to help you fold them.  

6. Drizzle the rest of the sauce on top.  Serve with sliced avocados or beans.  

Yum!  Thanks, Pierre.