Tuesday, January 17, 2017

Key Lime Cookies

Source: Vegetarian Today

1 1/4 cups flour
3/4 cup graham cracker crumbs plus extra for rolling
1/2 tsp salt
1/2 tsp baking soda
1 stick butter, softened
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 egg
2 TB Key lime juice (heaping)
1 TB lime zest (heaping)
3/4 cup white chocolate chips

1. Preheat oven to 350. Line baking sheets with parchment paper.
2. Stir together flour, 3/4 cup graham cracker crumbs, salt, & baking soda.
3. Place butter & sugars in large bowl and beat with electric mixer until light & fluffy. Beat in egg, lime juice, & zest.
4. Stir in flour mixture; fod in chocolate chips.
5. Scoop dough into 1-TB-sized balls; roll in graham cracker crumbs and place on baking sheets. Bake 11-14 minutes until edges start to brown.

Monday, January 16, 2017

6 Vegetable Soup

Source: Oh She Glows Every Day

2 TB olive oil
2 cups chopped onion
3 large cloves garlic, minced
1 cup chopped celery
2 cups chopped carrots
5 cups (packed) broccoli florets
1 small sweet potato, peeled & diced (about 2 cups)
6 cups vegetable broth
6 TB nutritional yeast
salt & pepper to taste
1 tsp white wine vinegar
toasted pepitas (pumpkin seeds), for serving

Optional croutons:
2-3 slices thick, hearty bread
3-4 tsp olive oil
1/2 tsp garlic salt

1. Heat oil in large pot; saute onion & garlic until fragrant. Add celery, carrots, broccoli, & sweet potato and saute 5 minutes more.
2. Add broth & bring to low boil. Cover & simmer 15 minutes or until veggies are tender. Cool slightly.
3. Transfer soup to blender & puree with nutritional yeast (in batches if necessary). Transfer soup back to pot and season with salt & pepper, and vinegar.
4. Meanwhile make croutons: Preheat oven to 400. Slice bread into cubes and toss with oil & salt. Place on baking sheet and bake 15 minutes until golden.
5. Ladle soup into bowls and garnish with croutons and pepitas.

Low Carb Cauliflower Breadsticks

Source: realhousemoms.com

1 head raw cauliflower, riced
1 cup shredded Mozzarella Cheese, divided
1/2 cup shredded Parmesan Cheese
1 large egg
1/2 tsp garlic powder
1 tablespoon freshly chopped basil
1 tablespoon freshly chopped Italian flat­leaf parsley
1 teaspoon salt
1/2 teaspoon ground black pepper
marinara for serving

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the riced cauliflower, 1/2 cup shredded Mozzarella cheese, Parmesan cheese, egg, garlic powder, fresh basil, fresh parsley, salt, and pepper until combined and holds together. Place the mixture onto the lined baking sheet and spread out into a rectangle about 1/4" thick.
3. Bake in the preheated oven for 15 minutes.
4. Remove from oven and top with remaining Mozzarella cheese and return to oven to continue baking 5 minutes until the cheese is melted and starting to brown. Cool about 10 minutes and cut into 'breadsticks'. Garnish with fresh herbs and Parmesan cheese. Serve with your favorite Red Sauce and enjoy!

Thursday, January 12, 2017

Noodle Bowls

Source: Eating Well

Double the ingredients if you'd like to serve 2 different noodle types and/or sauces!

3 TB dark sesame oil
1 TB minced garlic
2 tsp ginger
1 tsp brown sugar
2 TB tamari
2 TB optional add-in: lime juice, nut butter, tahini, or chili sauce

NOODLES: choose 8 oz of one of the following:
Soba (buckwheat)
Angel hair pasta

PRODUCE: Choose 3 cups total among the following (mix & match):
baby spinach
bell pepper
snap peas
green onion

1 recipe cast iron tofu: http://veggieaimee.blogspot.com/2016/11/cast-iron-skillet-tofu.html

chopped cilantro
crushed peanuts
toasted sesame seeds

1. Heat sauce in small saucepan.
2. Cook noodles according to package directions
3. Chop produce.
4, Prepare tofu if needed.
5. Mix, Match & Enjoy!

Black Bean-Sweet Potato Burgers

Source: Oh She Glows Every Day 
Makes about 12 patties

1 1/4 pounds sweet potatoes (4 cups diced)
1 cup walnuts, finely chopped
2/3 cup finely chopped onion
6 cloves garlic, minced
2 cans (14 oz each) black beans, drained & rinsed
2 TB spice mix
1/4 cup finely chopped parsley
1/3 cup BBQ sauce
1 cup bread crumbs
2 TB flour

1. Peel, dice, & cook sweet potatoes until soft. Transfer to large bowl & mash lightly.
2. Preheat oven to 375. Toast walnuts in large skillet & add to bowl.
3. Heat oil in same skillet & saute onion & garlic; add to bowl.
4. Pulse beans in food processor until lightly processed; add to bowl.
5. Stir in remaining ingredients. Shape mixture into patties and place on oiled baking sheet.
6. Bake for 15 minutes, flip & bake 10-15 minutes more.

Protein Power Rainbow Quinoa Salad

Source: Oh She Glows Every Day

1 cup uncooked quinoa
1 1/2 cups water
1 can (14 oz) garbanzo beans, drained & rinsed
3 cups chopped kale
3 medium carrots, diced
1/2 cup chopped green onion
1/2 cup chopped parsley
1/4 cup sun-dried tomatoes, finely chopped (or I prefer 1/2 cup chopped red pepper)

1/4 cup red wine vinegar
2 tsp Dijon mustard
1 large clove garlic, minced
1/4 cup olive oil
1 tsp pure maple syrup
2 tsp lemon zest

salt & pepper to taste
6 TB toasted pepitas (pumpkin seeds)
1 TB hemp hearts

1. Combine quinoa & water in pot. Bring to boil, reduce heat, cover & simmer 12-15 minutes. Let cool.
2. Meanwhile make the vinaigrette. In a small bowl whisk together vinegar, mustard & garlic. Slowly whisk in oil, then stir in syrup & lemon zest.
3. Place cooled quinoa in large bowl. Add remaining salad ingredients & vinaigrette, and toss together to combine. Season with salt & pepper; serve with toppings.

Fettuccine Alfredo

Source: allrecipes.com

1/2 stick butter
1 cup heavy cream
1 clove garlic, minced
1 cup grated Parmesan cheese
1/4 cup chopped parsley
12 oz. fettuccine

1. Cook pasta according to package directions.
2. Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve with pasta & a protein of your choice, such as tofu.

Wednesday, January 4, 2017

Cannoli Dip

Source: delish.com

1 cup heavy whipping cream
1/4 cup powdered sugar
3/4 cup ricotta
1/4 cup mini chocolate chips
1 tsp cinnamon
pinch nutmeg

In large bowl, beat cream & sugar together until thickened. Fold in remaining ingredients. Serve with cinnamon-sugar pita chips or broken cannoli shells.

Jalapeno Popper Dip

Source: spendwithpennies.com

  • 6-8 fresh jalapenos, diced (include seeds if you like it really spicy)
  • 1 8oz package cream cheese, softened
  • 1 cup sour cream
  • 1 teaspoon garlic powder
  • 1.5 cups shredded cheddar cheese
  • 1/2 cup plus 1/4 cup shredded parmesan cheese
  • 1 cup Panko bread crumbs
  • 4 tablespoons butter or margarine, melted
  • 1 tablespoon fresh parsley

  1. Preheat oven to 375 degrees.
  2. With a mixer on medium, combine cream cheese, garlic powder and sour cream until fluffy.
  3. Add cheddar cheese, 1/2 cup parmesan cheese, and diced jalapenos, mix well.
  4. Spread into an 8x8 baking dish.
  5. Combine bread crumbs, melted butter, ¼ cup shredded parmesan cheese, and parsley.
  6. Sprinkle the crumb topping over the cream cheese mixture.
  7. Bake 15-20 minutes, or until hot and breadcrumbs are golden brown. (place extra sliced jalapenos on top if desired)

Tuesday, December 13, 2016

White Bean and Avocado Baked Burritos

Source: http://www.cearaskitchen.com/

  • 3/4 cups brown rice

Burrito Filling
  • oil for sauteing
  • 3 cloves garlic, diced
  • 3/4 cups white onion, chopped
  • 1/2 tsp cumin
  • 8 oz. mushrooms, chopped
  • 1 red pepper & 1 yellow pepper (or green), chopped
  • 1 jalapeno peppers, diced
  • 1/4 cup tomato sauce
  • 3 TB nutritional yeast
  • 15 oz. can white beans, drained & rinsed
  • 19 oz. can enchilada sauce

For the Burritos
  • 1/2 cup fresh cilantro, chopped
  • 2 avocados, chopped
  • 6 large tortilla wraps
  • Fresh Cilantro
  • Green Onion
  • Avocado Lime Dressing: http://veggieaimee.blogspot.com/2016/12/spicy-avocado-lime-dressing.html

  1. Preheat: Oven to 350F. Spread a thin layer of enchilada sauce in bottom of 13 x 9 baking dish.
  2. Rice: Prepare the rice while making the burrito filling. 
  3. Burrito Filling: In a large pot, over medium-high heat, saute the garlic and onions with cumin in oil.
  4. Add the mushrooms and peppers. Saute for 5-7 minutes until the mushrooms and peppers are lightly cooked. 
  5. Add the white beans. Saute for 2 minutes. Stir in the tomato sauce and nutritional yeast. Add sea salt and pepper to taste.
  6. Assemble the Burritos: Lay the tortilla wrap on a plate. Stuff with 1/4 cup of the Burrito Filling, ¼ cup of brown rice, a small handful of chopped avocado and a few pieces of cilantro. Roll the tortillas and place them in the casserole dish seam down. Continue filling, rolling and placing the tortillas in the pan until all the tortilla wraps are used up.  Cover with the enchilada sauce.
  7. Bake: Bake for 25 minutes (covered). Garnish with Creamy Zesty Avocado Lime Dressing, fresh cilantro and green onion.

Spicy Avocado Lime Dressing

Source: http://www.cearaskitchen.com/

  • 2 avocados
  • ¼ cup fresh lime juice
  • ⅓ cup fresh cilantro, lightly packed
  • 1/2 jalapeno pepper
  • 1 clove garlic
  • ½ tsp sea salt
  • ¼ tsp cumin
  • ⅓ - ½ cup water
Add all ingredients to food processor and blend until smooth. Add more water if using as a dressing, less water if using as a dip.

Tuesday, November 29, 2016

Stovetop Mac & "Cheese"

Source: Oh She Glows Every Day

"Cheese" Sauce:
1/2 cup cashews, soaked overnight
2 1/2 cups diced peeled potatoes
2/3 cup (heaping) diced carrots
6 TB nutritional yeast
2 TB grapeseed oil or coconut oil
1 cup water
3 tsp lemon juice
1 tsp salt
2 cloves garlic, minced
1 tsp white wine vinegar

16 oz. macaroni
10 oz. bag frozen peas, thawed (optional), or other veggie
salt & pepper to taste

1. Make sauce: Put potatoes & carrots in large pot and add water to cover. Bring to boil & simmer 15 minutes or until tender. Drain and transfer to blender, along with rest of ingredients. Puree until smooth (Vitamix works well). Add more water if needed to adjust consistency.
2. Cook the pasta according to package directions. Drain and return to pot. Stir in peas & cheese sauce. Stir and heat over low until heated through and slightly thickened.
3. Serve with tofu or other protein for a main dish!

Sunday, November 27, 2016

White Bean & Quinoa Veggie Burgers

Source: Vegetarian Times (modified by Aimee)

2 (15 oz) cans cannellini beans, drained & rinsed
3/4 cups cooked quinoa
1 roasted red pepper, finely chopped (optional)
3/4 cups panko breadcrumbs
2 eggs, lightly beated
1/2 tsp dried basil
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp salt

1. Pulse beans in food processor until roughly chopped.
2. In large bowl combine all ingredients. Chill 1 hour.
3. Preheat oven to 350. Shape mixture into patties and place onto well-oiled baking sheet. Cook 10 minutes per side, or until golden brown.

Friday, November 25, 2016

Warm Spinach-Artichoke Dip (vegan)

Source: dreamyleaf.com

1 cup silken tofu, drained
1/4 cup nutritional yeast
1 TB lemon juice
1/2 tsp crushed red pepper
1/2 tsp black pepper
1 TB olive oil
1/2 cup finely chopped red onion
2 cloves garlic, minced
3 cups (packed) chopped spinach
14 oz. can artichoke hearts, drained & chopped

1. Puree tofu, yeast, lemon juice, & peppers until fully blended.
2. Heat oil in skillet; saute onion & garlic. Add spinach & artichokes and cook until softened. Stir in tofu mixture and cook until heated through.

Creamy Green Bean Casserole

Source: foodnetwork.com

For the topping:
2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick cooking spray

For beans and sauce:
2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup vegetable broth
1 cup half-and-half

1. Preheat the oven to 400 degrees F.
2. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. 
3. While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
4. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
5. Remove from the heat and stir in green beans. Top with onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Thursday, November 24, 2016

Easy Vegetarian Gravy

Source: Oh She Glows Every Day

2 TB olive oil
1 cup chopped onion
6 cloves garlic, minced
2 cups vegetable broth
1/4 cup plus 2 TB flour
1/4 cup tamari
2 TB nutritional yeast
1/2 tsp black pepper
1/2 tsp white wine vinegar

1. Heat oil in medium saucepan and saute onion & garlic.
2. Whisk together flour & broth; stir into onion mixture. Stir in tamari, yeast & pepper. Simmer until gravy thickens, stirring occasionally (about 5 minutes).
3. Transfer gravy to blender; process until smooth.
4. Return gravy to saucepan; stir in vinegar. Simmer 2-3 minutes until heated & thickened.

Tuesday, November 22, 2016

Thai Crunch Salad with Tofu

Source: Oh She Glows Every Day

1 recipe Cast Iron Tofu: http://veggieaimee.blogspot.com/2016/11/cast-iron-skillet-tofu.html
1 medium head romaine lettuce
3 medium carrots, shredded
4 green onions, sliced
1/4 cup chopped cilantro
1/4 cup chopped basil
1/2 cup chopped tamari almonds

Dressing: 1 recipe Thai Almond Butter Sauce: http://veggieaimee.blogspot.com/2016/11/thai-almond-butter-sauce.html

Thai Almond Butter Sauce

Source: Oh She Glows Every Day

2 cloves garlic
2 tsp ginger
3/4 cup almond butter
4 TB lime juice
2 TB tamari
4 tsp maple syrup
4-6 TB water, as needed to thin

In a food processor, finely chop garlic. Add the rest of the ingredients and process until smooth. Add water until desired consistency is reached. Sauce will keep in an airtight container in the fridge for up to 10 days.

Monday, November 21, 2016

Two Bean Tomatillo Pie

Source: Vegetarian Times

1 TB oil
1 cup chopped onion
1 TB brown sugar
1 red pepper, chopped
15 oz-can pinto beans, rinsed & drained
15 oz-can black beans, rinsed & drained
1 cup corn kernels
1 cup tomatillo salsa
1/2 cup chopped cilantro
1 tsp dried oregano

1 cup cornmeal
1/2 cup flour
2 TB sugar
2 tsp baking powder
3/4 tsp salt
1 cup buttermilk
2 TB melted butter
1 bunch green onions, chopped

1. Preheat oven to 400.
2. Filling: heat oil in large cast iron skillet. Saute onion; stir in brown sugar & cook until starting to caramelize. Add re pepper & saute 2 minutes. Stir in remaining ingredients & bring to a simmer; cook 10 minutes.
3. Meanwhile, make topping: stir together cornmeal, flour, sugar, baking powder, & salt in medium bowl. In separate bowl whisk together buttermilk, with melted butter. Stir into cornmeal mixture & fold on green onions. Dollop topping over filling & spread to cover.
4. Place skillet in oven & bake 25 minutes or until topping is golden brown. Let stand 10 minutes before serving.

Slow Cooker Potato Chowder

Source: spendwithpennies.com

  • 2 large carrots, chopped
  • 1 large onion, chopped
  • 4 potatoes, chopped
  • 12oz bag of frozen corn
  • 2 14-16oz cans of creamed corn
  • 32 oz. vegetable broth
  • 1 cup textured vegetable protein
  • ½ teaspoon thyme
  • 1 teaspoon dried parsley
  • ½ teaspoon garlic powder
  • salt & pepper to taste
  • 1 12oz can of evaporated milk
  • 2 tablespoons cornstarch
  • 3 tablespoons of butter (optional)

  1. Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker.
  2. If needed, add just enough water to cover the ingredients.
  3. Cook on high 5 hours or low 7-8 hours until vegetables are softened.
  4. Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving,
  5. Taste and adjust seasoning with salt and pepper to taste.

Wednesday, November 16, 2016

Rigatoni with Pistachio Pesto

Source: Prevention magazine

¾ lb whole wheat rigatoni
1 c grated Pecorino Romano + more for serving
½ c shelled pistachios + more, chopped, for serving
1/3 c fresh mint
¼ c fresh parsley
¼ c chopped chives + more for serving
⅓ c extra virgin olive oil
PREPARE pasta per package directions.
RESERVE 1 cup pasta water before draining.
PULSE cheese, pistachios, mint, parsley, and chives in food processor while drizzling in oil and ½ cup of the pasta water in steady stream.
ADD remaining pasta water if necessary, 1 Tbsp at a time, until fluid but not runny.
TRANSFER pesto and pasta to bowl and toss to coat.
SERVE with additional cheese, pistachios, and chives. If desired, serve with tofu or other meat alternative for a protein boost.

Tuesday, November 15, 2016

Soba Noodle Salad with Tofu

Source: Oh She Glows Every Day

1/4 cup sesame oil
3 TB rice vinegar
1 1/2 TB tahini
1 TB maple syrup
1 TB tamari
2 cloves garlic, minced

1 recipe Cast Iron Tofu: http://veggieaimee.blogspot.com/2016/11/cast-iron-skillet-tofu.html
8 oz. package soba noodles
1 red pepper, diced
1 yellow pepper, diced
3-4 green onions, chopped
1 cup loosely packed cilantro leaves, chopped
sesame seeds & lime slices for garnish

1. Prepare the tofu.
2. Make the dressing: Whisk together ingredients; cover & refrigerate to thicken slightly.
3. Make the salad: Cook noodles according to package directions; drain & rinse with cold water. Transfer to large bowl.
4. To noodles, add peppers, green onion, & cilantro. Add the dressing & toss to coat. Fold in tofu.
5. Top with sesame seeds & lime wedges and enjoy!

Thursday, November 3, 2016

Cast Iron Skillet Tofu

Source: Oh She Glows Every Day

1 block (14 oz) extra firm tofu
4 tsp grapeseed oil or olive oil
1 tsp garlic powder (less if desired)
1/4-1/2 tsp salt

1. Drain & press tofu for at least 30 minutes. Cut into cubes & place in large bowl. Toss with 2 tsp oil, garlic powder, & salt.
2. Heat cast iron skillet over medium heat until a drop of water gently sizzles. Add remaining 2 tsp oil & coat pan evenly. Add tofu in single layer, making sure all pieces lay flat against the pan.
3. Cook the tofu on 1 side for 4-7 minutes until there is a golden crust. Flip each piece & cook 4-5 minutes more until all sides are golden & crispy. Serve immediately (crust will soften as it cools).

Veggie Pot Pie

Source: Vegetarian Times


2 Tbs. cornstarch
1 ⅓ cups cream of potato soup (or something similar)
½ tsp. dried crushed rosemary
¼ tsp. ground cumin
10-oz. pkg. frozen mixed vegetables, thawed

7 oz. tofu, finely cubed
1 sheet puff pastry, from 17.3-oz pkg., thawed

1 Position oven racks in middle and bottom positions, and preheat oven to 450˚F.
2 Whisk 2 Tbs. cold water into cornstarch in medium saucepan. Whisk in soup, rosemary, and cumin, and season with salt and pepper, if desired. Bring to a boil, then reduce heat to medium, and simmer 3 to 4 minutes, stirring occasionally. Remove from heat, stir in vegetables; fold in tofu. Spread mixture in 9-inch deep-dish pie pan.
3 Unfold puff pastry, and place over vegetable mixture; allow pastry to drape over pie pan. Trim pastry edges with scissors or sharp knife so that it fits tightly in pan. Prick pastry all over with fork or knife. Bake 15 to 18 minutes, or until puff pastry is puffed and golden.

Fusilli with Ricotta & Spinach

Source: Everyday Vegetarian magazine

1 pound fusilli pasta
16 cups baby spinach, coarsely chopped
3 TB olive oil
2 cloves garlic, minced
1/4 tsp nutmeg
1/8 tsp cayenne
1 1/3 cups ricotta
1/4 cup cream
1 tsp lemon zest
2 tsp lemon juice
1/2 cup grated Parmesan
salt & pepper

1. Cook pasta according to package directions. Stir spinach into pot with pasta & water and cook for 30 seconds. Reserve 1 cup cooking water, then drain mixture & return to pot.
2. In bowl, stir together 1 cup ricotta, 1 TB oil, 1/4 tsp pepper, & 1/8 tsp salt.
3. Heat 2 TB oil in small saucepan & saute garlic. Whisk in 1/3 cup ricotta, cream, lemon zest, lemon juice, & 3/4 tsp salt. Add to pasta & toss to combine. Transfer to serving bowl & dot with ricotta mixture.

Gemelli with Pesto, Potatoes, & Green Beans

Source: Everyday Vegetarian magazine

1/4 cup pine nuts
3 garlic cloves, unpeeled
2 cups fresh basil leaves
1/2 cup grated Parmesan
7 TB olive oil
12 oz. green beans, trimmed & cut
1 pound large red potatoes, peeled & diced
1 pound gemelli pasta
2 TB butter
1 TB lemon juice
salt & pepper

1. Toast pine nuts & garlic. Transfer to bowl, let cool slightly, then peel & chop garlic. Process pine nuts, garlic, basil, Parmesan, oil, & 1/2 tsp salt in food processor until smooth; set aside.
2. Steam green beans. Meanwhile, boil potatoes until tender & drain.
3. Cook pasta according to package directions; drain & return to pot. Stir in prepared pesto, potatoes, green beans, 1/4 cup water, butter, lemon juice & 1/2 tsp pepper. Serve with a protein.

Tuesday, September 6, 2016

Slow Cooker Bean & Chik'n Chili

Source: http://www.skinnytaste.com/


  • 1 small onion, chopped
  • 1 (15.5 oz) can black beans, drained
  • 1 (15.5 oz) can kidney beans, drained
  • 1 (8 oz) can tomato sauce
  • 10 oz package frozen corn kernels
  • 2 (10 oz) cans diced tomatoes w/chilies
  • 4 oz can chopped green chili peppers, chopped
  • 1 packet reduced sodium taco seasoning or homemade (see below)
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 package veggie chik'n strips (not breaded)
  • 1/4 cup chopped fresh cilantro
To make your own taco seasoning, omit the packet, cumin and chili powder above and use below instead:
  • 1 1/2 tablespoons cumin
  • 1 1/2 tablespoons chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper


  1. Combine all ingredients in a slow cooker with 1 cup water and mix well.
  2. Cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours, stirring occasionally and adding more water if necessary.
  3. Top with fresh cilantro and your favorite toppings!

Red Velvet Brownies

Source: Vegetarian Times

Makes 16 brownies
2 large cooked beets or 1 14-oz. can beets, rinsed and drained
  • ½ cup unsalted butter (1 stick), melted
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 2 large eggs
  • ½ cup all-purpose flour
  • ¼ cup plus 2 Tbs. unsweetened cocoa powder
  • 1 Tbs. instant espresso powder
  • ½ cup mini chocolate chips
1. Preheat oven to 350°F. Coat 9-inch square baking dish with cooking spray.
2. Purée beets in food processor until smooth, scraping down sides as necessary. You should have 1 cup. Set aside.
3. Whisk together butter and sugar in bowl until smooth. Add vanilla, then whisk in eggs, one at a time. Stir in beets.
4. Whisk together flour, cocoa powder, and espresso powder in separate bowl. Fold flour mixture into beet mixture until just combined. Stir in chocolate chips. Pour into prepared pan.
5. Bake 30 minutes, or until toothpick inserted into center comes out almost clean. Cool, then cut into 16 squares.

Chickpea Frittata

Source: Vegetarian Times

9 large eggs
1 1/4 tsp turmeric
2 TB olive oil
1/2 medium onion, sliced
l large red pepper
1 can (15 oz) garbanzo beans, rinsed & drained
1 packed cup chopped baby spinach

1. Preheat oven to 400. Whisk together eggs & turmeric.
2. Heat oil in cast iron skillet. Saute onion & red pepper. Stir in chickpeas & spinach, then pour in eggs, drizzling all over to coat evenly. Cook 2 minutes, shifting veggies so that egg coats bottom of skillet and veggies lie flat and are at least halfway submerged by egg.
3. Transfer to oven. Bake 12 minutes or until top & center of eggs are just set.