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Posts Tagged ‘vegan’

  1. Roasted Chick Pea Tacos

    January 9, 2012 by erinRD

    DSCF0040

    Adapted from Peas and Thank You

    Beans are a great substitution for meat in almost any dish and this one is no exception. If you’re trying to cut back on your meat intake, try subbing in beans.

    Ingredients

    2 teaspoons chili powder
    ¼ teaspoon garlic powder
    ¼ teaspoon onion powder
    ¼ teaspoon dried oregano
    1½ teaspoons ground cumin
    1 teaspoon sea salt
    1 Tablespoon lime juice
    2 Tablespoons water
    One 14 oz. can of chickpeas, drained and rinsed
    8 taco shells
    Taco trimmings: tomato, guacamole, cheese, sour cream, avocado

    Directions

    1. Preheat oven to 375°.
    2. In a large bowl, combine chili powder, garlic powder, onion powder, oregano, cumin, salt, lime juice and water. Add chickpeas and marinate for at least 30 minutes.
    3. Place chickpeas on a baking sheet that has been sprayed with cooking spray. Bake for 20-30 minutes, stirring once during cooking, until chickpeas are slightly crispy.
    4. Prepare taco shells according to package directions.  Fill with chickpeas and desired toppings (not included in nutritional info). Serves 4 and makes 8 tacos.

    Nutrition Notes

    Subbing beans for meat not only cuts out saturated fats and cholesterol but it adds fiber and vitamins and minerals to your diet!

    Nutrition Facts

    Taste Test

    Delicious! We loved the chick peas on the tacos – they were such a great alternative!

    Enjoy and Happy Monday! :)

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  2. Cheesy Vegan Spinach Pasta

    September 1, 2011 by erinRD

    Adapted from PBS

    Happy September!

    Autumn is my favorite time of year! Although I don’t like the darker mornings and evenings – there are so many wonderful things about it! Wholesome Husband and I got our first pumpkin spice latte’s of the season yesterday. I think we need an intervention – they are so good! I am putting together a homemade version that I hope will taste just as good! Still experimenting - we’ll see!

    Ingredients

    1 Tablespoon olive oil
    1 1/2 teaspoons salt
    1 teaspoon oregano
    16 ounces extra firm tofu
    2 cloves garlic
    1 Tablespoon nutritional yeast
    10 ounces frozen spinach, defrosted
    1 box whole wheat penne pasta
    24 ounce jar of your favorite marinara sauce

    Directions

    1. Drain the tofu and pat dry with paper towels. Crumble into the bowl of a food processor or high-speed blender along with olive oil, salt, oregano, garlic and nutritional yeast. Process on high until smooth and “ricotta-like”.
    2. Add the defrosted spinach to the blended tofu mixture.
    3. Cook pasta in boiling salted water until el dente. Drain
    4. Preheat oven to 350 degrees. Add noodles to pan and then add marinara sauce on top.

    5. Pour remaining pasta sauce over shells, cover with foil and bake for 30 minutes.

    Nutrition Notes

    Perfect for the lactose intolerance, vegan and trying to cut out dairy crowd! This dish provides a lot of fiber and protein!

    Taste Test

    The tofu was a fabulous cheese replacement for the ricotta. I’d use this recipe when making lasagna also! It was delicious! Wholesome Husband also loved it!

    Do you like pumpkin spice lattes?

    Category Uncategorized | Tags: ,,,,,,, | 3 Comments

  3. Spicy Black Bean Burgers

    August 15, 2011 by erinRD

    Look what popped up in my garden this weekend.

    Only home grown tomatoes have that imperfect look. I’ll take it – they are always more delicious than the perfect looking store bought ones!

    Tomato recipes are coming your way! :)

    Spicy Black Bean Burgers
    Adapted from Eat Live Run

    2 cans black beans, drained and rinsed
    1 Tablespoon ground flax + 3 Tablespoon water
    1 jalapeno
    2 cloves garlic
    3 Tablespoon tomato sauce
    1/2 cup Panko breadcrumbs
    2 teaspoon cumin
    1 1/4 teaspoon salt
    1/2 cup corn (fresh or frozen and defrosted)
    1 avocado, for topping

    Directions:
    1. Seed and roughly chop jalapeno. Add it and the garlic cloves to a food processor (or high speed blender) and mince finely.
    2. Add one can of beans to the jalapeno/garlic mixture and pulse to combine. Add cumin and salt and pulse until mixture resembles chunky black bean dip.
    3. In a small bowl, mix together the ground flax and water. Let sit for five minutes.
    4. Transfer the mixture in the food processor to a large bowl and stir in the bread crumbs, tomato sauce, flax and corn. Stir well until everything is combined. Add remaining black beans.


    5. Spray a skillet with non-stick spray and heat on medium high heat. Form black bean mixture into patties and fry for about 4 minutes per side, until golden and crusty brown.
    6. Serve burgers with avocado slices, sriracha and ketchup. Makes 6 burgers. 1 burger per serving.

    Nutrition Notes: Feel free to sub a regular egg in place of the flax egg, but the flax egg makes this dish vegan. Tons of fiber and protein – these burgers pack in the nutrition and flavor!

    Taste Test: Absolutely delicious! My husband scarfed down three of these bad boys!

    Enjoy!

    Category Uncategorized | Tags: ,,,,, | 4 Comments

  4. Vegan Blueberry Banana Breakfast Cake

    August 12, 2011 by erinRD

    Happy Friday!

    Vegan Blueberry Banana Breakfast Cake
    Adapted from PreventionRD as seen on Weekly Bite

    2 cups whole wheat pastry flour
    1 1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/4 cup sugar
    1/4 cup brown sugar
    1 Tablespoon ground flax
    1/3 cup canola oil
    3/4 cup unsweetened applesauce
    1 Tablespoon pure vanilla extract
    1 teaspoon cinnamon
    4 over-ripe bananas
    1 cup fresh blueberries

    Directions:
    1. Preheat over to 325 degrees.
    2. Spray a 8-inch square baking dish with nonstick cooking spray and set aside.
    3. Combine all dry ingredients in a bowl. Whisk together to sift.
    4. In a separate bowl, whisk together all the wet ingredients except the bananas. Combine wet with dry ingredients. Mix with electric mixer.
    5. Slowly work in bananas. Blend just until combined. Fold in the blueberries.
    6. Bake for about 1 hour or until golden brown on the top. After an hour insert toothpick into middle of cake. If toothpick comes out wet, bake for additional 15 minutes until done. Let cool and slice into 8 square. Serves 8.


    Nutrition Notes: Flax, applesauce, whole wheat flour! It packs heart healthy fats and one of the healthiest foods you can eat – blueberries!

    Taste Test: This cake is amazing. Moist blueberry goodness. Wholesome Husband and I have been having a piece for breakfast this week! It’s prefect with your morning cup of coffee!

    Category Uncategorized | Tags: ,,,,,, | 6 Comments

  5. Black Bean, Lime Quinoa Salad

    June 27, 2011 by erinRD

    I have some beautiful, bright vegetables for your Monday.

    And a wonderful recipe to share!

    Black Bean, Lime Quinoa Salad
    Adapted from Eat Live Run

    Salad:
    1/2 red onion, minced
    1 large red bell pepper, diced
    1 cup roasted corn
    1 cup uncooked whole wheat quinoa
    1 large (ripe but firm) avocado, diced
    1 small bunch cilantro, minced
    1 jalapeno, seeded and diced
    2 (15-oz cans) black beans, drained and rinsed

    Dressing:
    juice of 3 limes
    2 teaspoon cumin
    1/4 teaspoon sea salt
    3 Tablespoon extra virgin olive oil
    Directions:
    1. Bring quinoa to a boil with three cups water with a pinch of salt. Reduce heat and simmer for 15 minutes, or until all water is absorbed and quinoa is light and fluffy.
    2. Remove from stove and let cool while you prepare the rest of the salad.
    3. Place black beans, red onion, cilantro, bell pepper, avocado, jalapeno and roasted corn in a large bowl. Toss to combine.
    4. In a small bowl, whisk together all dressing ingredients. Add quinoa to salad then pour over dressing. Toss well and serve. Salad will keep in sealed tupperware containers for up to five days in the fridge. Serves 8 at about 1 1/2 cups per serving.

    Taste Test: I got this roasted corn at Trader Joes and it was magical.

    The whole dish was so refreshing and light. Can it be summer all year long??
    Camping pictures to come!! :)

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  6. Soba Noodle Veggie Stir-Fry

    June 20, 2011 by erinRD

    I hope everyone had a wonderful Father’s Day and weekend! We went to my parents house for a BBQ on Sunday.20110619-071558.jpg

     

    Of course my Dad is being his silly self.

    We tried to go visit Ed’s Dad but they were gone for the day when we arrived but we are going on a weekend long camping trip with them next weekend! Can’t wait!

    Soba Noodle Veggie Stir-Fry
    Adapted from Brown Eyed Baker

    12 ounces buckwheat soba noodles
    2 Tablespoon sesame oil
    2 red bell peppers, seeded and thinly sliced
    2 cup shredded napa cabbage
    1 cup broccoli florets
    1/2 cup carrots, shredded
    1 sweet onion, diced
    2 sticks fresh lemon grass, diced
    2 garlic cloves, minced
    2 Tablespoons minced fresh ginger
    4 scallions, sliced thinly
    ½ cup almond slivers
    2 Tablespoons sesame seeds

    For the Sauce:
    3 Tablespoons unseasoned rice vinegar
    2 Tablespoons soy sauce
    1 Tablespoon cornstarch
    2 Tablespoons Thai chili sauce

    Directions:
    1. Bring a large pot of water to a boil and add a pinch of salt. Add the soba noodles and cook until just tender, about 10 minutes. Drain, rinse with water and set aside.


    2. In a large sauté pan or wok, heat a splash of sesame oil over medium-high heat. Add the cabbage, red pepper, carrots and broccoli and sauté for 5 minutes. Add the garlic, onion, lemon grass and ginger and continue to sauté for an additional 1 to 5 minutes, until desired crispness.
    3. Remove vegetables from heat, add the noodles, and toss with the scallions, slivered almonds and sesame seeds.
    4. To make the sauce, whisk the ingredients together. Pour over the stir fry mixture, and toss to coat. Serve immediately. Serves 6.

    Nutrition Notes: This dish is vegan and gluten free if you sub out the soy sauce for liquid aminos or another substitute. I used fresh lemon grass for the first time in this recipe and it was delicious! Chinatown in Chicago is not too far from where I work and so the grocery stores in the area sell a lot of traditional Chinese, Thai and Asian foods!

    Lemon grass looks a little scary at first (1 foot + stalk!) but it’s really easy to use. Just peel off the tougher outer layers. They peel away easily. These are usually more bitter and not as soft. Cut off about 1 1/2 – 2 inches at each end and then cut into little pieces – the size of scallions – if you were to use those in a recipe.

    Super easy and adds a lot of flavor to the dish, not to mention health benefits! In traditional Chinese medicine, they used lemon grass to treat cold and flu symptoms, fevers, headaches, abdominal pain and other stomach conditions, arthritis, fungal conditions. Pretty interesting!

    Taste Test: This is one of my favorite stir fry’s! You could easily add in tofu or chicken if you wanted to add some protein. The almond slivers are a must in this dish – gives a perfect crunch! So yummy! The soba noodles were also delicious!

    Happy Meatless Monday!

    Category Uncategorized | Tags: ,,,,,,,,,, | 1 Comment

  7. Vegan Peanut Butter Chocolate Chip Muffins

    June 15, 2011 by erinRD

    Last night I wasn’t feeling well and my throat was hurting. We were sitting on the couch when all the sudden the husband said he wanted to go for a bike ride. So, I decided to get some fresh air and take Keenan for a walk while he was out riding. Later on our walk, husband rides up with a bag in his hand. He had gotten me peanut butter chocolate frozen yogurt. What a sweetie! He also knows me well. Clearly I’m in love with the chocolate peanut butter combo! ;)

    Vegan Peanut Butter Chocolate Chip Muffins
    Adapted from Daily Garnish

    2 cups all-purpose flour
    1 Tablespoon baking powder
    1/2 teaspoon sea salt
    1/3 cup cane sugar
    1/3 cup light brown sugar
    1 teaspoon vanilla
    1 Tablespoon ground flax (+ 3 tbsp water)
    1 1/4 cups almond milk
    1/2 cup peanut butter
    1/4 cup canola oil
    1/3 cup semi-sweet chocolate chips

    Directions:
    1. Preheat the oven to 400 degrees. Combine all purpose flour, baking powder, salt, brown sugar, and cane sugar in a large mixing bowl.
    2. In a small bowl, combine the ground flax with 3 Tbsp water to create a “flax egg” – allow the mixture to sit to the side for a few minutes until thickened.
    3. In another bowl, combine almond milk, peanut butter, vanilla, and canola oil and whisk.
    4. Add the “flax egg” to the wet ingredients, and then mix wet into dry. Stir until combined, and be careful to not over-mix. Once the flour is all incorporated, gently fold in 1/3 cup chocolate chips – YUM!
    5. Spoon the batter into a greased muffin pan and bake for 20 minutes. Makes 12 muffins. 1 per serving.


     

    Taste Test: These muffins were so moist! Even days after I made them. I even had to put them in the fridge when it was hot one day because they were so moist! They were just delicious!

    Happy Wednesday!

     

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  8. Mama Pea’s Mmmm Sauce

    June 14, 2011 by erinRD

    This sauce is all the rage in the blogsphere right now. So I had to try it for myself.

    Obviously.

    Mmmm Sauce
    Adapted from Peas and Thank You

    1/4 cup canola oil
    1/4 cup almonds
    1/3 cup water
    1/4 cup chickpeas, drained and rinsed
    1/4 cup nutritional yeast
    2 1/2 Tablespoon lemon juice
    1 teaspoon minced garlic
    1/4 teaspoon salt
    3/4 teaspoon curry powder
    1/2 teaspoon dried oregano
    1/2 teaspoon dried cilantro

    Directions:
    1. In a high speed blender or food processor, combine oil, almonds, water and chickpeas.  Blend until relatively smooth.
    2.  Add remaining ingredients and blend until smooth.

    Note: this recipe could easily be doubled and leftovers will keep covered in the fridge for 7-10 days

    Someone suck their finger in the bowl for a taste, and it wasn’t me:

     

    Pictures don’t lie. Someone is busted.

    I got this beautiful bowl in Mexico. So pretty!

    Drizzle this stuff on your stir-fry, veggies, salads, dip your finger straight into the bowl…go crazy! Live on the edge! ;)

     

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  9. Avocado Pesto Pasta

    June 13, 2011 by erinRD

    This weekend was so much fun! But alas, it’s Monday mourning yet again.

    I am still putting some of the photos on my computer from my 5K on Saturday but here is one of Patti and I before the race.

    And here are some from Patti’s Vintage Hollywood 30th Birthday party. So much fun! She had a photobooth!

    Wholesome Husband and I actin silly.

     

    The Birthday Girl and I – looking all snazzy. ;)

     

    Jess, Patti and I

     

    Another classic from yours truly.

     

    Strike a pose.

     

    Acting classy, as always.

     

    Ok – on to the food. That’s why you’re really here – right!? :)

    Avocado Pesto Pasta
    Adapted from Chef Chloe and Oh She Glows

    8 ounces dried linguini
    1/4 cup Pesto
    1 ripe avocado, pitted and peeled
    1/2 lemon, juiced + lemon zest to garnish
    1 clove garlic
    Salt to taste
    freshly ground black pepper to taste
    1 cup cherry tomatoes

    Directions:
    1. In a large pot, bring water to a boil. Add pasta and cook to package directions. While pasta cooks, in a food processor blend avocado, pesto, lemon juice and garlic. Season with salt and pepper.


    2. Drain pasta. In a large serving bowl, toss pesto/avocado mixture with hot, freshly cooked pasta and garnish each serving with a basil leaf and lemon zest. For an extra touch of color and flavor, top pasta with cherry tomatoes. This dish does not reheat well due to the avocado in the sauce. Serve immediately. Serves 4.

    Nutrition Notes: If you don’t have a scale or pasta measuring device, one serving of pasta (3oz) is about the diameter of a quarter! I love that the creaminess of the pasta is from the avocado which is packed with fiber and healthy fats.

    Taste Test: Super simple and packed with flavor! Definitely going on the quick weeknight meal list!

    What’s your favorite quick meal?

    Category Uncategorized | Tags: ,,,,,, | 2 Comments

  10. Cilantro Lime Chickpea Salad

    June 1, 2011 by erinRD

    Happy June!!

    I love summer.

    Bonfires and cook outs, beaches and sunshine, vacations and bean bag games, warm breezes and cool salads….

    Cilantro Lime Chickpea Salad
    Adapted from Oh She Glows

    2 (15 oz) can chickpeas drained and rinsed
    3 cups spinach
    1/2 cup sweet onion, chopped finely
    Juice from 2 limes
    1 cup fresh Cilantro
    1 teaspoon sugar (or to taste)
    2 Tablespoon Dijon mustard
    2 garlic cloves
    1 Tablespoon extra virgin olive oil
    1 1/2 teaspoon ground cumin
    1 teaspoon kosher salt + ground pepper

    Directions:
    1. In a food processor, add the spinach and pulse a few times until chopped very small. Add the processed spinach, drained chickpeas, and chopped onion into a large bowl.


    2. In the food processor (no need to rinse the bowl!), add the lime juice, cilantro, mustard, sugar, garlic, cumin, and oil. Process until smooth, scraping down the sides of the bowl as needed.


    3. Pour the dressing on top of the spinach chickpea mixture and stir well. Add salt and pepper to taste. Let stand for about 10 minutes to let the flavors develop. Makes about 4 1/2 – 4 3/4 cups. Serves 8 at about 1/2 cup per serving.

    Nutrition Notes: Spinach, beans, onions – this salad is packed with nutrition and flavor!

    Taste Test: I could eat chick peas on a daily basis – they my favorite. The musard added a ton of flavor and the onion gave a good crunch. This salad was easy to make and doesn’t contain any dairy so it’s safter to bring to a BBQ if you’re going to leave it out at room temperature.

    Happy Summer!!

    What’s your favorite bean?

    Category Uncategorized | Tags: ,,,,, | 2 Comments