Apple Raisin Walnut Quinoa!

1 1/3 c. quinoa
2 2/3 c. water
1 apple, diced
1/4 c. raisins
1 T. cinnamon
1/2 c. vanilla almondmilk
1/4 c. chopped walnuts

Simmer quinoa and water for 5 minutes.  Add diced apple, raisins, and cinnamon and simmer for 10 more minutes, or until quinoa is cooked.  Meanwhile, toast walnuts on a baking sheet in a toaster oven for 3 minutes.  Stir milk into quinoa  and top with toasted walnuts.

Black Bean Potato Chili!

1 onion, diced
2 cloves garlic, minced
1 lb. dried black beans
4 c. water
2 15 oz. cans diced fire-roasted tomatoes with chiles
3 large roasted red peppers, chopped
2 potatoes, diced
1 t. cumin
1 t. chili powder
1 t. cayenne
hot sauce to taste

Mix all ingredients in a slow cooker.  Refrigerate overnight so beans can soak up liquid.  Cook on low for 10 hours or high for 5 hours. 

Thanksgiving Dinner!

I made the cup of soup:

Squash Soup

2 c. chopped onion
1 T. curry powder
1 t. thyme
1 t. black pepper
6 c. (2 1/2 c.) diced squash
2 green apples, peeled and diced
2 15oz. cans white beans, rinsed
4 c. vegetable broth

Layer in a slow cooker and cook on high for 5 hours or on low for 10 hours.  Puree with an immersion blender.

Mini Quiche

6 beaten eggs
2 beaten egg whites
1 bag frozen mixed vegetables with cheese sauce
1 t. black pepper
1 t. cayenne

Mix eggs, vegetables, and spices in a large bowl.  Pour into muffin pan and bake for 20 minutes at 350 degrees or until eggs are set.  Let cool and remove from the pan.  Makes 10 mini quiche so you can share with a friend!

Indian Cooking Class!

The naan bread was the best:

 

Naan Bread

 

2/3 c. luke warm milk

2 t. sugar

2 t. active dry yeast

3 3/4 c. unbleached all purpose flour

1/2 t. salt

1 t. baking powder

2 T. vegetable oil

2/3 c. plain yogurt

 

Pour the milk in a bowl.  Add the sugar and the yeast.  Sir to mix; set aside for 20 minutes or until the yeast has dissolved and the mixture is frothy.  Sift the flour, salt, and baking powder into a large bowl.  Add the yeast mixture, oil, and yogurt.  Mix and form the ball of dough.  Turn the dough out on a clean work surface and knead it for 10 minutes.  Then place it in the greased bowl and cover.  Set aside in a warm place for 1 hour.  Preheat the oven to the highest temperature (550).  Punch down the dough and knead it again.  Divide it into 6 equal balls.  Keep the other 5 covered while you work with the first.  Roll it into a tear shaped naan.  Put it in the oven for 3 minutes.  It should puff up and be slightly brown.  Wrap the cooked naan in a clean, damp cloth while you work with the other 5,  (Makes 6 naan).

Quinoa Loaf!

1 c. quinoa
2 c. water
1 onion, diced
8 oz. mushrooms, sliced
1 T. olive oil
1 c. frozen peas
15 oz. can chickpeas with liquid
3/4 c. rolled oats
1 t. cumin
1 t. black pepper
1 t. thyme
1/2 c. fresh parsley, chopped

Simmer quinoa in water for 15 minutes or until cooked.  Meanwhile, saute onion and mushrooms in olive oil before adding frozen peas.  Puree beans and oats in a food processor.  Combine vegetables with quinoa and bean mixture.  Bake in a greased loaf pan for 1 hour at 350 degrees.  Let it cool before slicing and plating!

Tempeh BLT!

8 oz. tempeh
1 T. maple syrup
1 T. soy sauce
1 T. olive oil
1 t. cayenne
1 t. cumin
1 t. black pepper
1 t. barbecue sauce
10 slices of bread
1 avocado
2 tomatoes
10 lettuce leaves

Slice the tempeh very thin and place in a bowl.  Mix the marinade ingredients and pour over tempeh and toss until coated.  Fry the tempeh in a shallow pan over high heat.  Flip when crisp.  Mash avocado and spread onto toasted bread.  Layer tempeh, lettuce, and tomato on each sandwich.  Delicious!

Egg Burritos!

1 bell pepper, chopped
8 eggs, beaten
1 c. cheese
1 t. black pepper
1 t. hot sauce
6 tortillas
1/2 c. salsa

Saute peppers in a skillet until soft.  Add cheese, black pepper, and hot sauce, and stir until eggs are fully cooked.  Turn off heat and stir cheese into eggs.  Spoon into tortillas and top with salsa.  Fold up the sides and take a bite!

Red Bean Chili!

1 onion, diced
1 green pepper, diced
2 garlic cloves, minced
4 oz. jalapenos
1 lb. dried kidney beans
32 oz. tomato juice
1 c. vegetable broth
1 T. chili powder
1 t. cumin
1 t. cayenne

Mix all ingredients in a slow cooker and cook on low for 8 hours or on high for 4 hours.  Scoop it into a bowl and eat it up!

Sweet Potato Spinach Bean Enchiladas!

3 c. cubed sweet potatoes
15 oz. rinsed and drained pinto beans
6 oz. chopped baby spinach
1 t. cumin
1 t. chili powder
1 t. Sriracha
1 t. black pepper
6 tortillas
12 oz. salsa verde

Boil potatoes for 15 minutes and drain.  Puree potatoes with beans, spinach, and spices, using an immersion blender.  Spoon 1/6 of mixture into each tortilla.  Roll each tortilla and place seam side down in a casserole dish.  Top with salsa verde and bake for 15 minutes at 375 degrees. Ole!

Grandma Passa's Buns!

Grandma Passa's Caramel Rolls and Buns

Dissolve 2 packages yeast (not fast rising) in 1/2 cup warm water (not hot)

2/3 c. sugar
3 tsp. salt
1/2 c. powdered (dry) nonfat milk
2 c. warm water (can heat in microwave, but do not make too hot)
Stir
3/4 c. canola oil
approx. 3 c. flour
Stir
Yeast mixture
2 beaten eggs (whipped)
flour (first mix with mixer, then spoon, then hands)
knead until doesn't stick to hands
fold over into ball
put a little oil on top and flip over
cover until approx. double in size (1-2 hours/depends on how warm it is in the kitchen)
knead down and let rise once more
cut dough in half (1/2 for rolls and 1/2 for buns)

Buns:
take a small piece of dough and fold it under, flatten it, and place on cookie sheet
oil tops of buns with canola oil
cover and let rise approx. 1 hour

bake at 350 for 15-20 minutes

ENJOY!

Vegan Shepherd's Pie!

2 T. olive oil
2 onions, chopped
3 carrots, diced
8 oz. mushrooms, sliced
1 lb. soy crumbles
1 t. thyme
1 t. black pepper
2 T. flour
1 c. vegetable broth
1 c. frozen peas
3 potatoes, diced
1 head cauliflower florets
2/3 c. almond milk
1 c. soy cheese shreds

Heat oil in large skillet and sautee onion and carrots until soft.  Add mushrooms, soy crumbles, thyme, pepper, and cook until mushrooms are soft.  Add flour and cook for 2 minutes.  Stir in the broth and simmer.  Stir in the peas and pour the mixture into a baking dish.  Meanwhile, boil potatoes for 10 minutes.  Add cauliflower and  and cook until tender.  Drain water and puree with milk, using an immersion blender.  Spread potato mixture on top of the vegetable meat mixture, top with cheese, and bake for 25 minutes at 350 degrees, or until hot and delicious!

Grandma Passa's Caramel Rolls!

Dissolve 2 packages yeast (not fast rising) in 1/2 cup warm water (not hot)

2/3 c. sugar
3 tsp. salt
1/2 c. powdered (dry) nonfat milk
2 c. warm water (can heat in microwave, but do not make too hot)
Stir
3/4 c. canola oil
approx. 3 c. flour
Stir
Yeast mixture
2 beaten eggs (whipped)
flour (first mix with mixer, then spoon, then hands)
knead until doesn't stick to hands
fold over into ball
put a little oil on top and flip over
cover until approx. double in size (1-2 hours/depends on how warm it is in the kitchen)
knead down and let rise once more
cut dough in half (1/2 for rolls and 1/2 for buns)

Rolls:
stretch/roll to rectangle shape
butter
sprinkle with brown sugar
sprinkle with cinnamon
roll tightly
cut in approx. 1 in. pieces
put rolls in jelly roll pan
cover with caramel sauce and let rise

Caramel Sauce:
1 stick margarine (melted)
1 c. brown sugar
1 large package cook and serve vanilla pudding
2 Tbsp. milk

bake at 250 for 20-30 minutes
separate from sides of pan and let cool for 5 minutes before transferring and flipping over onto wax paper, scrape off extra caramel from pan onto rolls

Veggie Curry with Quinoa!

1 c. quinoa
1 sweet potato, diced
2 carrots, sliced
2 c. green beans, cut in half
1 onion, diced
15 oz. chickpeas, drained and rinsed
2 c. vegetable broth
1 c. light coconut milk
1 T. curry powder
1 t. cumin
1 t. basil
1 t. cayenne
1 t. cinnamon

Mix all ingredients in a slow cooker and cook on high 3-4 hours or low 7-8 hours.  Enjoy!

Tofu Lettuce Wraps!

14 oz. extra firm tofu
1 large carrot, thinly sliced
1 T. curry powder
1 t. ground ginger
Sriracha as you wish
1/4 c. spicy peanut vinaigrette
1/4 c. sliced almonds (or peanuts)
8 large lettuce leaves

Drain water from tofu and wrap in paper towels.  Press for several minutes to remove water from tofu. Dice tofu and fry in a skillet over high heat with curry, ginger, and Sriracha until edges are browned.  Add sliced carrots and cook until soft.  Add vinaigrette and almonds and toss to coat. 
Spoon tofu mixture into lettuce leaves, fold, and eat!

Split Pea Soup!

1 onion, diced
2 garlic cloves, minced
2 carrots, sliced
1 potato, diced
1 lb. dried split peas
4 c. vegetable broth
4 c. water
1 t. Italian seasoning
1 t. curry powder
1 t. black pepper

Mix all ingredients in a slow cooker.  Cook on low for 8 hours.  Puree with an immersion blender and ladle it up for dinner!

Banana Walnut Oatmeal!

1/2 c. quick oats
1/4 c. water
1 banana, sliced
1/4 c. chopped walnuts
1/4 c. unsweetened vanilla almond milk

Microwave oats, water, and banana for 2 minutes.  Mash banana into oatmeal with a spoon.  Top with walnuts and milk and stir to mix.  Eat it every day!

Mom likes my Broccoli Slaw!

1 bag shredded broccoli with carrots
1/2 c. raisins (or dried cranberries)
1/2 c. sliced almonds
1/2 c. spicy peanut vinaigrette

Mix in a big bowl and serve it to your mom and grandma!