Sauteed Kale with Garlic

Sauteed Kale with Garlic

 Kale is my favorite leafy green.  One cup cooked has 89% of your daily vitamin C and over 100% of your vitamin A, as well as being hearty and delicious!

 

This dish is vegan and gluten free.

 

  

Serves 4

 

Ingredients

1 bunch of kale

1 garlic clove

1 tablespoon olive oil

1 teaspoon crushed red pepper

salt and pepper to taste

Directions

Let's start by washing the kale really well. Once the kale is clean, remove the leaves from the stems.  Chop the leaves up into bite size pieces and discard the stems.  Chop the garlic into really fine pieces.  Place the garlic and olive oil into a cold pan.  Put the heat at medium.  As soon as you hear the garlic start to sizzle, add the kale to the pan.  Toss everything together, cover and reduce the heat to medium low.  Cook for about 15 minutes, tossing about every 5.  Remove the lid, add the salt, pepper and crushed red pepper.  Cook for an additional 5 minutes.  Place the kale on a serving dish and enjoy!

Mean Green Jalapeno Salsa

Mean Green Jalapeno Salsa

This salsa is hot, hot, hot and yummy, yummy, yummy.  It's the perfect compliment to any Mexican dish.

 

This recipe is vegan and gluten free.

 

 

  Makes about 2 cups of salsa

 

 Ingredients

8 jalapeno peppers

1/2 yellow onion

1/2 cup apple cider vinegar

1 cup water

salt to taste

Directions

Cut off the top of the jalapenos and quarter the onion.  Place them in a sauce pot with the apple cider vinegar and 1/2 cup of water.  Cover and bring to a boil.  Once boiling, adjust the lid to let out a bit of steam, lower the heat to medium low and simmer for about 15 minutes.  Every 5 minutes toss the peppers and onions around so that they cook evenly.  You know that they are done when you can easily pierce the peppers with a fork.

Pour the pepper/onion mixture into a blender with the remaining 1/2 cup of water.  Be sure to remove the fill cap on the blender so the steam is released.  Salt liberally and blend until smooth. Serve with tortilla chips or your favorite Mexican dish.  Enjoy!

 

Baked Falafel

Baked Falafel

Baking falafel gives us a healthy alternative for this Middle Eastern classic.

 

This dish is vegan and gluten free.

 

 

Ingredients

 

 15 oz can garbanzo beans

2 tablespoons chickpea flour

1 teaspoon baking powder

1 tablespoon dried parsley

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

1 tablespoon tahini

1 tablespoon olive oil

salt and pepper to taste

Directions

 

Drain and rinse the garbanzo beans.  Mash the garbanzo beans with a potato masher until they reach a paste like consistency.  Add all of the remaining ingredients, except the olive oil, and mix well.  Shape the mixture into golf ball size rounds and flatten slightly.  Drizzle a cookie sheet with the olive oil and preheat the oven to 425.  Place the falafels onto the cookie sheet and bake for 20 minutes, flipping once after 10 minutes.  Serve with hummus or tahini.  Enjoy!

Poblano and Cheese Arepas

Poblano and Cheese Arepas

I have found yet another use for polenta... Arepas!  Polenta makes the arepas creamier than the traditional, fluffy style and they are super easy to make.

Other filling options could be spinach, onions or tomatoes!

 

 This dish is vegetarian and gluten free.

 

Makes 12 Arepas

 

Ingredients

1 cup of yellow corn meal (polenta)

5 cups of water

1 tablespoon parsley

2 tablespoons olive oil

3 Poblano peppers

12 oz shredded, chihuahua cheese

salt and pepper to taste

Directions

Bring four cups of water to a boil.  Add the yellow corn meal and simmer.  You will need to stir the mixture very frequently.  Simmer this mixture for about twenty minutes, slowly adding the last cup of water throughout.  Add the salt, pepper and parsley.  Keep stirring :)  When the polenta begins to pull away from the walls of the pot, you are ready to put it in a cylinder container to shape.  If you don't have a cylinder tupperware, you can also use a glass.  Place the polenta filled cylinder into the fridge for at least two hours.  This can also be done the day before.

Okay, now that your polenta has solidified, we can cut it into 24 slices.  Preheat a oven to 450.  Place the sliced polenta onto a cookie sheet and drizzle with 1 tablespoon of olive oil.  Cook for 45 minutes, flipping the polenta slices halfway through the process.

Slice the poblano peppers, discarding the seeds and the veins.  Saute the sliced peppers in one tablespoon of olive oil until they are soft and have a nice caramel color.

Now that the polenta slices and the poblanos are cooked, it's time to assemble our arepas.  Each arepa will consist of 2 polenta slices, 1 ounce of chihuahua cheese and about a 1/4 cup of the poblanos.  I find that it works best to start with 1 slice of polenta, then add 1/2 ounce of the cheese, followed by your peppers, then another 1/2 ounce of the cheese and finally the other slice of polenta.  This allows for the cheese to get melty and hold the whole thing together.  Serve with a side salad or some refried beans.  Enjoy!

 

Garlic Smashed Potatoes

Garlic Smashed Potatoes

Garlic and potatoes are a match made in heaven! This delicious side dish is vegan and gluten free so everyone can enjoy it.

 

Substitute your preferred milk or potato to make this dish your personal favorite.  

 

 

 

Serves 4

 

Ingredients

4 medium red potatoes

5 garlic cloves

1 tablespoon olive oil

3/4 cup almond milk

1 tablespoon parsley

salt and pepper to taste

Directions

We are going to keep the skins on our potatoes for this dish, so be sure to clean them really well.  Chop up the potatoes into 2 inch size pieces, place into a pot and cover with water.  Bring the water to a boil and cook, covered, for 15-20 minutes.

Peel the garlic cloves and lightly saute them in a pan with the olive oil.  You want the garlic to cook slowly and barely get brown.  This should take about 5 minutes.  Remove the garlic from the pan and place on a cutting board.  Salt the garlic and use a knife to spread the garlic into a paste.  Place the garlic paste into a small bowl with the remaining olive oil from the pan and mix thoroughly. 

When the potatoes are fork tender, drain the water and mash the potatoes.  Add salt, pepper, and parsley.  Add the almond milk, a little at a time, until you reach your desired consistency.  Combine the garlic paste into the mashed potatoes.  Enjoy!

 

Simple Arugula Salad

Simple Arugula Salad

Arugula has a wonderful peppery flavor and a simple lemon dressing is the perfect compliment for making a delicious salad.

 

This quick and easy salad is vegan and gluten free!

 

  

Serves 4

 

Ingredients

 5 oz fresh arugula

1 avocado, diced

2 Roma tomatoes, diced

2 tablespoons fresh lemon juice

1 tablespoon olive oil

salt and pepper to taste

Directions

Rinse your arugula in cold water to clean it and freshen it up.   Dice the tomato and avocado.  Toss them together with the arugula.  In a small bowl, combine the lemon juice, olive oil, salt and pepper.  Whisk the dressing with a fork until the ingredients are fully incorporated.  Pour the dressing on top of the salad and gently toss.  Enjoy!

Three Bean Vegan Chili

Three Bean Vegan Chili

This recipe is both delicious and comforting.  A perfect dinner on a snowy winter night.

Use it for a topping on french fries or soy dogs!

 

Ingredients

2 - 15oz cans black beans
2 - 15oz cans kidney beans
2 - 15oz cans pinto beans
1 - 28oz can of whole peeled tomatoes
1 - 6oz can tomato paste
1 tablespoon olive oil
3 garlic cloves
1/2 yellow onion, chopped
1 green pepper, chopped
1 jalapeno, chopped
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon cinnamon
1/2 tablespoon dried parsley
1/2 cup green onions, chopped
salt and pepper to taste

Directions

Place your olive oil, garlic and onions into a large stock pot and heat to medium.  When the garlic and onions start to sizzle add the jalapeno and green peppers.  Salt and pepper the veggies and cook for 5 minutes.  Add the beans and the tomatoes.  I like to blend up the tomatoes first, to make for a smoother chili, but feel free to add the tomatoes in whole if you prefer it chunkier.  Add the tomato paste and the remaining herbs and spices.  Salt and pepper to taste, but beware that as the chili cooks down and the liquid evaporates, it can become easy to over salt.  Cook the chili for about 45 minutes, stirring often.  Top with green onions and serve.  Enjoy!

 

Eggless Egg salad

Eggless Egg salad

Eggless Egg salad is not only quick and delicious, but it is also packed with protein.

Make Eggless Egg Salad ahead of time, for a great post-run recovery meal.

 

 

Ingredients

1 package firm tofu

3 tablespoons veganaise

2 tablespoons yellow mustard

1 tablespoon dijon mustard

1 celery rib, chopped

1/8 cup onion, chopped

1/2 tablespoon celery salt

1 teaspoon paprika

1 teaspoon black pepper

Directions

Drain the tofu and soak up excessive liquid with a paper towel.  Roughly chop the tofu and place into a large bowl.  Add all of the remaining ingredients and mix well.  I like to smash the tofu as I mix, to give it the texture of a traditional egg salad.   You can eat it by itself, or serve it with your favorite bread.  A side serving of fruit will complete the meal.  Enjoy!

 

Hash Browns

Hash Browns

Hash Browns are the perfect way to start the day.  They are crunchy, salty and warm, satisfying your every craving.

Potatoes and onions, what's not to like :)

 

 

Ingredients

3 medium yukon gold potatoes 

1/2 onion

1 tablespoon olive oil

Salt and pepper to taste

Directions

Slice the onion and cut each slice into quarters.  Cut the potatoes in half and slice them thinly.  Take each slice and cut the potatoes into thin strips.  Place the olive oil, potatoes, and onions into a pan that has been preheated to medium.  Cover and cook for 15 minutes.  Flip the potatoes every 2 minutes.  After the 15 minutes have passed, remove the lid, raise the heat to medium high and cook for an additional 5 minutes, flipping often.  Salt and pepper liberally.  Enjoy!

 

Kale Chips

Kale Chips

Kale is my favorite leafy green.  It is delicious and it doesn't require the prep work that collard or mustard greens need.  

Substitute Kale Chips for potato chips for a high nutrient, low calorie snack!

 

 

Ingredients

3 large leaves green kale

3 large leaves red kale

1 tablespoon olive oil

salt and pepper to taste

Directions

The first step to preparing kale, as with all leafy greens, is to make sure to wash it well.  Dry the kale, fold it in half and tear the leaf away from the stem.  Discard the stems, or save them to use in a stock, but we don't need them for this recipe.  Tear the leaf into bite size pieces.  Repeat with each of the kale leaves.  Place the pieces of kale on a cookie sheet and toss with the olive oil.  Top with salt and pepper to taste.  About a teaspoon of each.  Place the Kale chips into a oven that has been preheated to 400 degrees.  Cook the kale for 15 minutes, tossing every 5 minutes.  Some of the smaller kale chips will cook up faster, so as you toss the kale, remove any chips that are crunchy and place the remainder back in the oven.  When all of the chips are finished, top with a bit more salt and serve.  Enjoy!

 

Fresh Salsa

Fresh Salsa

This classic tomato salsa is the perfect addition to any get together!  You will never have to buy salsa from the store ever again.

 Pair Fresh Salsa with Homemade Guacamole for the perfect fiesta appetizers!

 

 

 Ingredients

3 cups canned tomatoes

1/2 medium onion chopped

1 jalapeno chopped

1/2 cup fresh cilantro

1/2 teaspoon cayenne pepper

1/4 teaspoon garlic powder

1 teaspoon salt

Directions

Place all of the ingredients into a blender and puree for about 10 seconds.  I like my salsa a little chunkier, but if you prefer yours smoother, blend for an additional 10 seconds.  Pour the salsa into a pot and and bring it to a boil.  This will thicken up the salsa and make it perfect for dipping.  Once the salsa has been brought to a boil, reduce the heat to low, and simmer for an additional 10 minutes.  This salsa is actually delicious hot, but if you would like to serve it more traditionally, pour the salsa into a glass container and keep it in the fridge until cool.  Enjoy! 

Polenta Fries

Polenta Fries

Polenta Fries are crunchy on the outside and creamy on the inside, making for a delicious substitute for traditional french fries.

When entertaining, make the polenta a day ahead of time so you can spend more time with your guests!

 

 

Ingredients

1/2 cup yellow corn meal (polenta)

3 cups water

1 teaspoon salt

1 teaspoon pepper

1 tablespoon dried parsley

2 tablespoons olive oil

Directions

Bring two cups of water to a boil.  Add the 1/2 cup of yellow corn meal and simmer.  You will need to stir the mixture very frequently.  Simmer this mixture for about twenty minutes, slowly adding the last cup of water throughout.  Add the salt, pepper and parsley.  Keep stirring :)  When the polenta begins to pull away from the walls of the pot, you are done.  It should look like this.

 Now pour your polenta into a 2 x 4 glass container.  Let the polenta cool to room temperature.  Cover it and place it in the fridge for at least 2 hours and up to 24 hours.

After the polenta has cooled for at least two hours.  Remove it from the fringe and slice it into the shape of fries.  I cut them about 1/4 inch thick and 3/4 inch wide.  Slicing once from top to bottom and then cutting that piece in half.  See below.

Coat a cookie sheet with 1 tablespoon of olive oil.  Place the polenta slices on the pan and drizzle the remaining tablespoon of olive oil on top of the polenta fries.  Place the polenta fries into an oven that has been preheated to 450 degrees.  Cook for 45 minutes, flipping the polenta fries every 15 minutes.  Salt and pepper to taste.  Enjoy!

Guacamole

Guacamole

 Avocados are the star in this classic, Mexican side dish.

Place the pit of the avocado in leftover guacamole to keep it green and fresh!

 

 

Ingredients

2 avocados

1 roma tomato, chopped

1/4 medium onion, chopped

1 teaspoon lime juice

1/4 teaspoon garlic powder

1/4 teaspoon cayenne pepper

salt to taste (I use about 1/2 teaspoon)

 Directions

Peel the avocados and remove the pit.  Place the avocados in a bowl and smash them with a fork.  If you like your guacamole chunky, smash lightly :).  Add the lime juice, salt, garlic powder and cayenne pepper.  Mix well.  Add the chopped onions and tomatoes, mix lightly.  Serve with chips or as a topping to your favorite Mexican meals.  Enjoy!

White Bean Hummus

White Bean Hummus

 White Bean Hummus is creamy, delicious, and a healthy substitute for traditional sour cream based dips.

White Bean Hummus is a vegan and gluten free snack, perfect for any occasion!

 

 

  Ingredients

1-15oz can cannellini beans, drained

1/2 small garlic clove

2 tablespoons tahini

1 tablespoon lemon juice

2 tablespoons water

1/2 teaspoon cumin

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

1 tablespoon fresh parsley

olive oil for drizzling

Directions

 Place all of the ingredients, except the olive oil, into a blender and pulse until the hummus is smooth.  If it is too thick, add a bit more water.  Place into a bowl for serving and drizzle with olive oil.  Serve with Fresh Pita Bread and Trader Joe's Tofu Edamame nuggets.  Enjoy!

Marinara Sauce

Marinara Sauce

There is nothing better than homemade marinara sauce to top your favorite pasta.  This sauce cooks up fast so you can spend more time doing what you really love... eating!

Make a large batch and keep the leftovers in the freezer for a quick weeknight meal.

 

 

 Ingredients

3 cups canned tomatoes

1 - 6oz can tomato paste

2 garlic cloves, chopped

1/2 medium onion, chopped

1 tablespoon olive oil

1/4 cup fresh basil

1/4 cup freshly graded Parmesan cheese

1 Parmesan cheese rind (optional)

1 teaspoon garlic powder

salt and pepper to taste

Directions

Place the olive oil, chopped garlic and chopped onions in a cold sauce pan and turn the heat to medium.  Starting these ingredients in a cold pan, will allow for the flavors of the garlic and onions to fully infuse into the olive oil, making for a more flavorful sauce.  Bring these ingredients to a sizzle and cook for two more minutes.  Add the canned tomatoes and stir.  Cook this for about 5 minutes or until the sauce is simmering.  Add the tomato paste, garlic powder, Parmesan cheese, and Parmesan cheese rind.  (The parmesan cheese rind is optional, but this is a great way to get even more flavor into your sauce.)  Add your salt and pepper to taste.  I like a slightly sweeter sauce, so I only add about 1/2 teaspoon of salt and pepper.  Simmer this for 10 more minutes.  Remove the remainder of the Parmesan cheese rind and add the fresh basil.  Serve over your favorite pasta.  Enjoy!

 

Corn Tortillas

Corn Tortillas

 These Tortillas are so delicious and easy to make, you'll never have to buy them from the store again.

Only 3 ingredients are needed for the simple recipe!

 

 Makes 6 Tortillas

Ingredients

 2/3 cup corn flour

2/3 cup warm water

1/2 teaspoon salt

 Directions

Combine the flour and salt in a bowl.  Add the water a little bit at a time, until the water is fully incorporated.  Divide the dough into 6 equal pieces.  Each piece should about the size of a golf ball.

You will need a tortilla press to form the dough balls into tortillas.  You can find a tortilla press at Bed Bath and Beyond or any kitchen supply store.  I cover my press with plastic wrap to make it easier to remove the flattened tortilla.  Preheat a pan to medium heat.  Place your tortilla in the pan and cook for 1 minute on each side.  Enjoy!

Garden Vegetable Soup

Garden Vegetable Soup

This soup is full of the delicious flavors of the garden.

Substitute any of your favorite beans or veggies to make this soup unique to you!

 

 

Ingredients

 6 cups canned tomatoes

3 cups water

3 yukon gold potatoes

4 carrots

4 celery stalks

1 large garlic clove

1/2 medium onion

1 bay leaf

1/2 teaspoon garlic powder

1/2 teaspoon celery salt

2 - 15oz cans kidney beans (1 drained, 1 undrained)

2 - 15oz cans garbanzo beans (1 drained, 1 undrained)

salt and pepper to taste

Directions

 Place all of your ingrediants, except the beans, into a large stock pot.  Bring this to a boil.  Reduce heat and simmer for 30 minutes.  Add the kidney and garbanzo beans and cook for an additional 10 minutes.  Enjoy!

Find more yummy and healthy recipes at http://veggiefans.blogspot.com/

Palak Tofu "Paneer"

Palak Tofu "Paneer"

Palak Paneer is a classic Indian dish using spinach and paneer, a soft cow's milk cheese native to India.  In my version, I substitute tofu for the paneer to add protein and subtract some fat.  This dish is vegan and gluten free, making it a great meal for everyone to enjoy.

Tofu is not only healthier than Paneer, it is also less expensive and easier to find!

 

 

 Ingredients

2 small garlic cloves chopped

1/2 inch piece of ginger chopped

1 tablespoon olive oil (1/2 for the spinach and 1/2 for the tofu)

6oz baby spinach

1 large tomato

1/2 cup almond or soy milk

1 tablespoon curry powder (1/2 for the spinach and 1/2 for the tofu)

1/4 teaspoon cayenne pepper (optional)

1 16oz package of firm tofu

Salt, to taste

Directions

First step is cooking the spinach.  Chop up your garlic and ginger (make sure to remove the skin of the ginger) and place it into a cold pan.  Add 1/2 tablespoon of olive oil and turn the heat onto medium.  When the garlic and ginger begin to sizzle, add all of your spinach.  This will look like a ton, but it will cook down quite a bit.  Mix up the spinach with the garlic and ginger.  You don't want to leave the garlic and ginger on the bottom of the pan or it will get burned.  Salt to taste.  Cover the pan and cook down for about 10 minutes, stirring often.

Now the the spinach is cooked we will place it in the blender to combine with our 1/2 cup of almond/soy milk and spices.  Place the spinach in the blender first, followed by the 1/2 tablespoon of curry powder and the 1/4 teaspoon of cayenne pepper (more or less based on how much heat you like), and finally add the 1/2 cup of almond/soy milk.  Blend that up until it is a smooth, soupy consistency.  Don't worry about the mixure being too liquidy, we are going to cook it down with the tofu.

Speaking of tofu, it's time to cook it up!  Preheat a large pan to medium high heat.  Add 1/2 tablespoon olive oil and coat the pan.  Remove the block of tofu from the package and wrap it in a paper towel to remove some of it's moisture.  Chop up the tofu into 1/2 inch squares, with a thickness of about 1/4 inch.  Add the tofu to the pan.  Add 1/2 tablespoon of curry powder and salt to taste.  Toss the tofu around, making sure that each piece is covered in curry.  Cook this for about 15 minutes, tossing frequenty.  You want the tofu to get lightly browned on all sides.  Now add the spinach mixture to the pan.  Cook for an additional 10 minutes, until the spinach thickens up.  Serve with Naan Bread, Homemade Flat Bread or brown rice (gluten free).   Enjoy!