vegetarian recipes please

Black bean burritos are a staple in my house!

1 Bell Pepper (red, orange, or yellow), chopped
1/2 Red Onion, chopped
1 can Black Beans, rinsed (I like Meijer Organics)
1Tbs Chili Powder
1Tsp Cumin
1Tsp Black Pepper
1Tsp Cayenne Pepper (if you like it hot)
1Tsp Red Pepper Flakes
Dash of Salt
Splash of Sunflower Oil
Burrito wrap of your choice

Saute bell pepper and onion in sunflower oil until soft (I use the salt here to let them sweat); usually 4 to 5 minutes on medium heat. Pour in black beans and season with chili powder, cumin, cayenne, red pepper flakes and black pepper. Once everything is hot, spoon it in wrap and enjoy. I usually serve it with fresh chopped salsa, guacamole, and taco quinoa (quinoa with taco seasoning, easy and yummy). The guacamole is cool and creamy, so I never miss the cheese.

check out www.thevegankitchen.net - she has an AWESOME meal called "the generals tofu", it tastes like chinese food but is like 300 cals a serving!

This isn't a "recipe" as such .. .. I make it with what ever I have .. . It's sort of scrambled Tofu

Saute Onions (+ carrots or cabbage or green beans etc)
Add - curry powder
Add Tofu (kind of mushed up or in very small cubes)
then add
Fresh Spinach - chopped up to small bits.
Add wee bit of water, cover for Spinach to wilt a bit.

I have this for breakfast with toast - or warmed up tortilla.

I do add salt and pepper to taste - but just a weeee bit of salt

Best
Denise

I am not much of a cook, but these are some of my staples:

Baked Tofu




Pat extra firm tofu dry with a kitchen towel
Marinate for at least 30 minutes in soy sauce and honey OR soy sauce, vinegar, hot pepper, and onions
Bake on a foil-lined tray sprayed with cooking oil for 45 mins at 350 degrees. Turn pieces when halfway done cooking.

Kale Chips



Wash and dry kale, shred into pieces
Spray foil-lined pan with cooking spray
Sprinkle kale with seasoning such as salt/pepper or garlic powder
Spray again with cooking spray
Bake for 15-20 minutes at 350 degrees

Kale Taboule



Chop raw kale VERY finely
Chop tomatoes, green onions, and parsley
Mix in cooked quinoa or barley
Stir in juice of one lemon, 1 tbsp olive oil, and salt, pepper, and garlic powder to taste

Spaghetti squash (steamed in microwave for 9 minutes - then removed with a fork)
Topped with sauteed diced tomatoes, mushrooms, onions, garlic, bell peppers and olive oil (cook until tender and tasty).
Seasoned with Mrs. Dash Italian, little bit of brown sugar, pinch or two of sea salt, cayenne pepper, and fresh ground black pepper to taste. Fantastic! Takes about 30 minutes to make and very satisfying.

I cook a lot from this website - fantastic vegan recipes:
http://blog.fatfreevegan.com/

I also like the cookbooks "Appetite for Reduction" and "Quick Fix Vegan." Both are very reasonably priced on Amazon if not available at your local public library.

check out www.thevegankitchen.net - she has an AWESOME meal called "the generals tofu", it tastes like chinese food but is like 300 cals a serving!

This blog is awesome, thanks!

What is tofu? I see a lot of I am sure healthier food on recipes but I have no idea about any of them. Trying really hard to eat right, any staples that is not the ordinary that you guys eat???

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I made this last night! Super yummy!!!

Veggie Enchiladas

Enchilada Sauce:
1 tsp canola oil
1/2 small onion, finely chopped
2 cloves garlic, minced
1 1/2 Tbsp chili powder
1/2 Tbsp ground cumin
1 tsp sugar
1 (8 oz) can tomato sauce
1/4 cup water
black pepper, to taste
Filling:
2 tsp extra-virgin olive oil
1/2 small onion, chopped
1/2 cup corn, fresh or frozen
1/2 red or yellow bell pepper, seeded and chopped fine
1 small zucchini, halved lengthwise, seeded and chopped
2 cloves garlic, minced
7 oz (1/2 can) canned black beans, drained and rinsed
1/3 cup enchilada sauce (above)
1/4 cup fresh cilantro, minced
1 (4 oz) can diced green chiles (optional for added heat)

To assemble:
12 (6-inch) corn tortillas (I had good luck with La Tortilla Factory’s brand)
enchilada sauce (from above)
1 cup part-skim (2%) shredded pepper jack, cheddar, or Mexican blend cheese
Directions:
To make the sauce, heat the oil in a saucepan over medium-high heat. Add the onion and cook until softened and lightly browned, approximately 5 minutes. Add the garlic, chili powder, cumin, and sugar; cook just until fragrant, about 30 seconds.
Whisk in the tomato sauce and water, bring to a simmer and cook until slightly thickened, about 5 minutes.
To make the filling, add oil to a large skillet and heat over medium-high heat until shimmering. Add the onion and corn, and cook until slightly softened, 3-5 minutes. Add the bell pepper, cook until softened, approximately for 2-3 minutes. Add the zucchini and cook just until tender, 3-5 minutes more. Add in the garlic and black beans and cook until warmed through, about 2 minutes.
Transfer the veggie mixture to a large bowl and stir in 1/2 cup of the enchilada sauce, cilantro, and green chilies.
Preheat the oven to 450 F. Spread about 1/4 cup enchilada sauce around the bottom of a 9 x 13-inch baking dish that has been sprayed with non-stick cooking spray.
Place 1/3 cup of the filling mixture down the center of a tortilla. Tightly roll up the tortilla and place in baking dish, seam side down. Repeat with the remaining filling and tortillas.
Evenly pour the remaining sauce over the enchiladas. Sprinkle the shredded cheddar over the top of the sauce.
Cover with foil and bake until the enchiladas are heated through, about 10 minutes. Remove the foil and continue to bake until the cheese is melted, 3-5 minutes more. Serve immediately. Note: These are great topped with diced avocado and fresh cilantro…mm!