Tuesday, April 19, 2016

Cheesy Quinoa Bake

Source: allrecipes.com (slightly modified)

oil for frying
1/2 cup chopped onion
3 cloves garlic, minced
2 cups uncooked quinoa
1 3/4 cups water
vegetable bouillon cube
1/2 stick butter
1/4 cup flour
2 cups milk
8 oz. sharp cheddar, shredded
4 oz. shredded mozzarella
1 large tomato, cored & sliced (optional)
1/2 cup panko bread crumbs
2 TB butter, melted

1. Preheat oven to 375 degrees. Heat oil in large saucepan.  Add onion; cook and stir until softened, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
2. Bring water, quinoa, & cube to a boil; reduce heat & simmer 15 minutes or until water has been absorbed.
3. Heat 1/2 stick butter in another saucepan over medium-low heat. Add flour; cook and stir to form a paste, about 2 minutes. Slowly whisk in milk. Season with salt and ground black pepper; simmer on low until thickened, about 5 minutes. Remove saucepan from heat; stir in Cheddar and mozzarella cheeses, a little at a time, until combined. Stir cheese sauce into quinoa mixture.
4. Stir together panko & melted butter. Place tomato slices on top of quinoa; top with bread crumbs. Bake in the oven until golden brown, about 25 minutes. Allow to sit for 5 minutes before serving.

Skillet Corn Bread

Source: www.foodnetwork.com

1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted
Optional: chopped fresh jalapeno

1. Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs (and optional jalapeno). Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
2. Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

Read more at: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cast-iron-skillet-corn-bread-recipe.html?oc=linkback

Wednesday, March 23, 2016

Cream Cheese & Fruit Crepes

Makes about 20 crepes

Filling: (Source = heavenlyhomemakers.com)
16 oz. cream cheese, softened
1/4 cup pure maple syrup
1 tsp vanilla

Crepes:  (Source: Sundays at Moosewood Restaurant)
3 large eggs 
3 cups water 
1 1/2 tsp salt 
1 3/4 cups whole wheat flour
lots of butter or coconut oil for frying

fresh chopped fruit, fruit preserves, or maple syrup

1.  In food processor, puree batter ingredients until smooth (if needed, adjust with water until it is of thin consistency). Heat a buttered 8-inch frying pan until it is hot enough that the pancake forms immediately when the batter is poured. Use 1/4 cup measuring cup to pour 3 TB batter at a time; pour into pan while tilting the pan to quickly to spread the batter thin. Cook for 1-2 minutes, flip over for 10-20 seconds more, & turn out onto a flat plate to cool. Repeat until all batter is used, adding butter to the pan after each crepe. 
2. Place a little filling down the center of each crepe, roll up (like a burrito), and serve with toppings!

Cookie Cake

Source: sallysbakingaddiction.com


  • 1 1/2 sticks unsalted butter, softened to room temperature
  • 1 cup packed light or dark brown sugar
  • 1 large egg + 1 egg yolk1
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour 
  • 2 teaspoons cornstarch 
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup semi-sweet chocolate chips


  1. Preheat oven to 350°F. Spray a 9-inch pie dish or cake pan with nonstick spray. Set aside.
  2. In a large bowl using a hand-held mixer, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium speed until creamy, about 1 minute. Mix in egg, egg yolk, and vanilla on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.
  3. In a separate bowl, combine flour, cornstarch, baking soda and salt. Add to butter mixture & stir until well combined. (The cookie dough will be quite thick). Add chocolate chips and stir until evenly disbursed.
  4. Press the cookie dough evenly into the prepared pan. Bake for 30 minutes or until the cake is lightly golden brown. You may want to cover the cake loosely with aluminum foil after 15 minutes to avoid heavy browning around the edges. Remove from the oven and set the pan on a wire rack to cool completely. Once cooled, use a sharp knife or metal spatula to loosen the sides of the cookie cake from the pan and transfer to a serving dish. (Or use can serve directly from the pan). Cookie cake remains fresh covered tightly at room temperature for up to 3 days.

Layered Taco Salad

Source: chindeep.com (modified by Aimee)

16 oz. soy crumbles (from 2 bags)
8 oz. shredded iceberg lettuce
2 TB taco seasoning 
1 cup sour cream
1 (15 oz.) can black beans, drained & rinsed
1 cup corn
1 bunch green onion, chopped
16 oz. fresh salsa
8 oz. shredded sharp cheddar cheese
1 (3.8 oz.) can sliced black olives, drained very well
2 jalapeno peppers, sliced
1 Roma tomato, seeds removed, chopped

1. Cook the soy crumbles and taco seasoning in a skillet until heated through. Cool completely.
2. Layer soy crumbles on the bottom of a 9×13 baking dish. Top with half of the shredded lettuce leaves, all of the beans, 1/2 cup sour cream, all of the corn, most of the green onion, another layer of lettuce (press down gently after placing the lettuce), 1/2 cup sour cream, salsa, olives, tomato, cheese, jalapenos, tomato and a little more green onion. 
3. Place cover or foil on cake pan and refrigerate for 12 hours before slicing into pieces (best made the day before serving). Enjoy!

Saturday, March 19, 2016

Thai Vegetable Stir Fry

Source: Pampered Chef

2 TB cornstarch
1 cup lite coconut milk
1 1/2 TB ginger
1/4 cup peanut butter
2 TB tamari
3 carrots
2 yellow squash
2 zuchhini
1 red bell pepper, thinly sliced
1 1/2 cups shelled edamame
oil for frying
4 cloves garlic, minced
1/4 cup fresh basil leaves, sliced
1/3 cup crushed peanuts
cooked brown rice for serving

1. Place cornstarch in mixing bowl. Add a little milk to dissolve, then add remaining milk, ginger, peanut butter, & tamari. Set aside.
2. Using veggie strip maker, grate carrots, squash, & zucchini into long strips ("noodles"). Place in large bowl & mix in red pepper & edamame.
3. Heat oil in large skillet; add garlic & saute until fragrant. Whisk in coconut sauce & heat until thickened.
4. Add veggie mixture to skillet; toss well to coat. Cook 5 minutes or until veggies begin to softened & mixture is heated through.
5. Serve over rice with basil & peanuts.

Friday, March 18, 2016


Source: Lisa Pastor
Makes 8-12 servings

1/3 cup olive oil
2 cups chopped onion
2 small red bell peppers, chopped
3 TB minced garlic
3 cups parboiled brown rice
1 cup tomato sauce
6 cups vegetable broth
2.5 cups green beans
3 packets Paellero seasoning (I ordered on Amazon-- well worth it!)
salt, pepper, & paprika to taste
2 cups cooked garbanzo beans
1 cup peas
lemon wedges (optional)

1. Turn large skillet to high heat & add olive oil. Fry onions & bell pepper until softened & fragrant. Add garlic & cook 2-3 minutes more.
2. Add rice & fry 5 minutes (stirring occasionally). Add tomato sauce & stir together to make a tasty paste.
3. Stir in broth, green beans, & seasoning packets. Add more seasonings to taste, if needed. Bring to a boil, then cover & simmer 15 minutes(don't stir).
4. Sprinkle garbanzo beans & peas on top; cover & simmer 10-15 minutes more. Sprinkle with lemon juice & enjoy!

Tuesday, March 1, 2016

"Cheese" Spread

Idea from thebrightbird.com

  • 1 can (15 oz) chickpeas, drained & rinsed
  • 2 cups lightly packed arugula
  • 1 cup vegan yogurt (unsweetened) or cashew cream*
  • 1/4 cup nutritional yeast
  • 2 tablespoons tahini
  • 1/2 of an avocado
  • 4 tsp lemon juice
  • 4 teaspoons mustard
  • 3 cloves of garlic, minced
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
Place all ingredients in food processor & process until smooth. Spread on crackers or serve with veggies for dipping.

Tuesday, February 23, 2016

Spicy Cauliflower

Source: Fixate Cookbook
6 cups cauliflower florets 
1/2 tsp sea salt
1/4 cup hot sauce
2 TB rice vinegar
1 Tbsp cornstarch 
1 tsp chili powder
1/2 tsp paprika
1/2 tsp garlic powder
1 tsp minced dried onion 
1 tsp maple syrup
1 tsp Worcestershire sauce
2 Tbsp butter or oil
-Preheat oven to 350 F.
-Coat large baking sheet with non stick spray
-Place cauliflower on baking sheet and season with 1/4 tsp salt
-Bake for 20 minutes or until tender
-While the cauliflower is baking, combine hot sauce, rice vinegar, and cornstarch in a medium saucepan. Whisk until cornstarch is dissolved.
-Add chili powder, paprika, garlic and onion powders, maple syrup, Worcestershire, butter and remaining salt. Whisk together.
-Heat sauce mixture over medium heat for about 10 minutes. Stir frequently and set aside when thickened.
-Pour the sauce over the baked cauliflower and mix well (right on the baking sheet).
-Continue baking for another 5 minutes.

Wednesday, February 17, 2016

Cashew Cheese Spread

Source: Vegetarian Times

1 cup raw cashews
2 TB dried minced onion
2 tsp lime zest (lemon works OK too)
3/4 tsp salt
3 TB lime juice
1/2 tsp chili powder
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp garlic powder
If you like spicy: dash cayenne

1. Place cashews in large bowl & cover with 4 cups water. Cover & let soak 6 hours (or overnight).
2. Drain cashews & place in food processor with 2 TB cold water and remaining ingredients. Store in refrigerator.

Tuesday, February 16, 2016

Black Bean Stuffed Sweet Potatoes

Source: bbritnell.com

  • 4 medium- large sweet potatoes
  • 1 teaspoon of lime juice
  • ½ teaspoon of ground black pepper
  • ½ of a medium red onion, finely diced (about 1 cup diced)
  • 1½ tablespoons of oil (I used olive oil)
  • ¼ teaspoon of garlic powder
  • ¼ teaspoon of onion powder
  • ¼ teaspoon of cumin
  • ¼ teaspoon of chili powder
  • ½ teaspoon of sea salt
  • 1 15oz can of black beans, drained and rinsed
For serving:
  • ½ an avocado, chopped
  • handful of cilantro, chopped
  • Cashew Cream Sauce: http://veggieaimee.blogspot.com/2016/02/cashew-cream-sauce.html

  1. Pre-heat oven to 350 degrees F.
  2. Place the sweet potatoes on a lightly greased baking tray and bake for 55-65 minutes or until a fork can easily be inserted into the flesh of the potatoes.
  3. Prepare the cream sauce by whisking together the cashew cream sauce, lime juice, and black pepper. Set aside.
  4. When the sweet potatoes have about 10 minutes left, heat the oil in a skillet over medium heat and then add in onion. Saute for 5 minutes until the onions begins to become translucent. Add in the spices stir and cook for an additional 3 minutes.
  5. Add the black beans to the skillet and toss to combine. Continue to cook, stirring frequently, until the black beans are fully heated through. About 5 minutes. Take off of heat and set aside.
  6. Once the sweet potatoes are done baking, let cool slightly. Once cool, cut the sweet potatoes in half lengthwise and scoop the insides into a bowl and mash. Stir in black bean mixture and distribute among potato skins.
  7. Evenly spread the avocado, cilantro, and cashew cream sauce on top of the 4 sweet potatoes.

Cashew Cream Sauce

Source: pinchofyum.com

  • 2 cups cashews
  • 1¼ cup water or broth
  • 1-2 cloves garlic
  • 1 teaspoon salt
  1. Place cashews in a bowl. Cover with water and soak for about 2 hours (or overnight). Drain and rinse thoroughly.
  2. Place soaked cashews in the bowl of a food processor or blender with the water, garlic, and salt. Puree until very, very smooth. Thin out with more water to desired consistency. Store in fridge for 3-4 days or freeze.
Add extra ingredients to change the flavor! nutritional yeast flakes, chipotle peppers, pesto, chili paste, etc

Thursday, February 11, 2016

Chickpea Parmesan

Source: http://www.connoisseurusveg.com/
Makes 6 cutlets

For the Chickpea Cutlets
  • 1-14 oz. can chickpeas, drained and rinsed
  • ½ cup cornmeal
  • ¼ cup chickpea flour
  • 1 small onion, quartered
  • 3 garlic cloves, minced
  • 2 tbsp. chopped fresh parsley
  • 2 tbsp. unflavored soy or almond milk
  • 1 tbsp. ground flaxseed
  • 1 tbsp. lemon juice
  • salt and pepper to taste
For the Batter
  • ½ cup unflavored soy or almond milk
  • ¼ cup cornstarch
  • 2 tbsp. ground flaxseed
For the Cornmeal Coating
  • ½ cup cornmeal
  • 1 tsp. Italian seasoning blend
  • ¼ tsp. salt
  • ¼ tsp. black pepper
For Frying
  • about ¼ cup oil
For Serving
  • 2-3 cups marinara sauce 
  • cooked pasta, plus extra marinara sauce (optional)

  1. Place all chickpea cutlet ingredients into food processor. Pulse just until well mixed and chickpeas are finely chopped. Transfer mixture to a container and refrigerate at least 30 minutes.
  2. Stir all batter ingredients together in a small bowl. Allow to sit for at least 10 minutes.
  3. Stir all cornmeal coating ingredients together in a separate bowl.
  4. Remove chickpea cutlet mixture from refrigerator and shape into ovals, about 5 inches long and 3 inches wide.
  5. Generously coat the bottom of a large nonstick skillet with oil and place over medium heat. When oil is hot, dip each side of a chickpea cutlet into batter, then into cornmeal mixture to coat. Place in skillet. Repeat for as many cutlets will fit in the skillet without overcrowding. Cook until browned and crispy on both sides. Repeat until all cutlets are cooked, adding oil to the skillet as needed between batches.
  6. Serve topped with marinara sauce, optionally over pasta.

Valentine Cheese Hearts

Great idea for classroom parties! Simply use a small heart cookie cutter to make the shapes.

Thursday, February 4, 2016

Bell Pepper Crustless Quiche

Source: nestfresh.com

oil for frying
1/2 cup chopped onion
2 cloves garlic, minced
1 cup asparagus, trimmed & diced
1 cup sliced mushrooms
3 cups fresh spinach
4 bell peppers
6 eggs
1/4 cup milk
1/2 tsp salt
1 tsp pepper
1 cup shredded cheese

1. Preheat oven to 400. In a large pan, saute onion & garlic. Add asparagus, mushrooms & spinach and saute until spinach has wilted. Remove pan from heat & cool 10 minutes.
2. Rinse & dry peppers. Slice the tops off and remove seeds. Place peppers in baking dish.
3. In large bowl, beat eggs, milk, salt & pepper together. Stir in cheese.
4. Spoon 1/4 of the vegetable mixture into each pepper. Divide egg mixture into peppers. Cover with foil and bake 50 minutes. (At my high elevation, I had to cook the peppers for 75 minutes)

Sunday, January 31, 2016

Banana Oat Bites (GF)

Source: Fit Foodie Mama adapted from amyshealthybaking
Makes about 32 small cookies
-1 cup oats (gluten free)
-3/4 cup oat flour (gluten free)
-1.5 tsp baking powder 
-1 egg
-1 mashed ripe banana
-1 tsp vanilla extract
-1/4 cup raw honey
-2T unsweetened applesauce
-1/2 cup mini chocolate chips (optional)
1. Preheat oven to 325. In small bowl mix together oats, oat flour, & baking powder. 
2. In another larger bowl, beat egg. Stir in banana, vanilla, honey, & applesauce. Mix in oat mixture.
3. Place rounded TB-spoonfuls on oiled baking sheets. Bake 12-14 minutes.

Saturday, January 30, 2016

Vegan Jambalaya

Source: Veg Kitchen (Nava Atlas)

  • 1 cup uncooked brown rice
  • 2 tablespoons olive oil, divided
  • 14-ounce package Tofurky or Field Roast vegan sausage, any variety
  • 1 large onion, chopped
  • 3 to 4 cloves garlic, minced
  • 4 celery stalks, diced
  • 1 medium green or red bell pepper, diced
  • 28- to 32-ounce can diced tomatoes, with liquid
  • 1 teaspoon each: sweet or smoked paprika, dried oregano, dried basil
  • ½ teaspoon dried thyme
  • Salt and freshly ground pepper to taste
  • Dried hot red pepper flakes or hot sauce to taste
  1. Bring 2½ cups water to a simmer in a saucepan. Stir in the rice; cover and cook at a gentle, steady simmer until the water is absorbed, about 35 minutes.
  2. Slice the sausage links ¼ inch thick. Heat just enough of the oil to lightly coat the bottom of a large, nonstick skillet. Cook the sliced sausages ver medium-high heat, gently turning them until all sides are golden brown. Remove from the heat and set aside until needed.
  3. Heat the remaining oil in the same skillet. Add the onion and sauté over medium heat until translucent. Add the garlic, celery, and bell pepper, and continue to sauté until all the vegetables are lightly browned.
  4. Add the remaining ingredients except the salt. Bring to a simmer, then cover and simmer gently for 15 to 20 minutes.
  5. Combine the skillet mixture with the hot cooked rice and sausage pieces in a large serving bowl and toss together thoroughly.
  6. Season to taste with salt (and a bit more cayenne if you’d like a spicier dish) and serve at once.

Baked Blueberry Oatmeal

Source: Vegetarian Times (slightly modified)

3 cups gluten-free rolled oats
1 tsp cinnamon
6 TB brown sugar
1/3 cup sliced almonds
1 large egg
2 cups coconut milk
1/4 cup maple syrup (or honey), plus extra for drizzling
6 oz. fresh blueberries

1. Preheat oven to 375. In medium bowl, mis together oats, cinnamon, brown sugar, & almonds.
2. Beat egg in large bowl until lightly frothy. Whisk in coconut milk & syrup.
3. Pour oat mixture into milk mixture and stir until well combined. Fold in blueberries.
4. Spread mixture into oiled 8 x 8 pan. Bake 25 minutes or until cooked throughout.

Thursday, January 28, 2016

Crispy Mac & Cheese Bites

Makes 28 appetizers

1 box macaroni & cheese (6 oz.)-- I like Annie's brand
1 egg, beaten
1-2 cups Panko bread crumbs
olive oil for cooking

1. Make macaroni & cheese according to package directions. Refrigerate at least 1 hour or overnight.
2. Preheat oven to 350. Stir egg into refrigerated mac & cheese until well combined. Spread olive oil on large baking sheet (use more if you'd like more of a fried taste).
3. Place bread crumbs on plate & form mac & cheese into balls, coating in bread crumbs. Put on oiled baking sheet.
4. Bake 10 minutes; turn over & bake 5 minutes more. Enjoy!

Wednesday, January 27, 2016

Mexican Style Quinoa

Source: cooktoria.com

4 TB butter
1/2 cup chopped bell pepper
2 cups corn kernels
2 cups black beans
5 cups cooked quinoa
2 tsp cumin
1 tsp paprika
2 tsp oregano
10 oz. can enchilada sauce
2 cups shredded cheese

  1. Heat butter in a large skillet over medium-high heat. Saute bell pepper for about 3-4 minutes.
  2. Reduce the heat to medium and add corn, beans and quinoa to the peppers. Cook , stirring occasionally for a few minutes, and then add the spices, salt and Enchilada sauce. Stir again and taste for the seasonings. Keep cooking for another 5 minutes.
  3. Sprinkle the cheese on top of the quinoa and cover the skillet with tight lid. Reduce heat to low and wait for about 2 minutes to allow the cheese to melt.

Tuesday, January 19, 2016

Loaded Baked Avocado

Makes 2 avocado halves (serves 1-2).

1 avocado, cut in half with pit removed
1/3 cup black beans
1/4 tsp chili powder 
1/4 tsp garlic salt
1/4 cup shredded cheese
1 TB sliced green onion
1 slice cheese
paprika to top
sour cream to top (optional)

1. Preheat oven to 375. Cut slits in avocado halves, crosswise & lengthwise.
2. In bowl combine beans, chili powder, salt, and shredded cheese, & green onion. Scoop into avocado halves where the pit was (filling will overflow).
3. Place 1/2 slice cheese over each avocado & sprinkle with paprika. Place in baking dish.
4. Bake 10 minutes & remove from oven. Turn oven to broil & cook halves until cheese begins to brown. Top with optional sour cream.

Chocolate-Chili Brownies with Cinnamon Whipped Cream

Source: Rachel Ray
Whipped cream by Aimee

  • ounces good-quality bittersweet chocolate, broken into pieces
  • stick (4 ounces) unsalted butter, cut into pieces, plus extra for greasing the pan
  • cup granulated sugar
  • 3/4 cup packed dark brown sugar
  • 1 1/4 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons chili powder
  • pinch cayenne
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • large eggs
  • 1 cup heavy whipping cream
  • 1 TB pure maple syrup
  • 1 tsp cinnamon
  1. Preheat the oven to 350 degrees . 
  2. Place the chocolate and butter in a medium saucepan and melt over low heat, stirring until smooth, about 5 minutes. Remove the chocolate from the heat and whisk in both sugars until smooth.
  3. In bowl, combine the flour, cocoa powder, chili powder, baking powder and salt. Whisk the eggs, 1 at a time, into the barely warm chocolate mixture. Add to the flour mixture and stir until smooth. 
  4. Spread the brownie mixture into an oiled 13 x 9 pan and bake until set, about 25 minutes. 
  5. Meanwhile, make whipped cream: whisk together cream & syrup until mixture starts to thicken. Add cinnamon and whisk until desired consistency. 
  6. Let brownies cool 5 minutes after cooking; top with whipped cream.

Monday, January 18, 2016

Colorful Queso Dip

Source: Vegetarian Times (modified by Aimee)

8 oz. extra sharp Cheddar cheese, grated
1 TB arrowroot powder (similar to corn starch)
12 oz. can evaporated milk
4 oz. cream cheese
1 cup fresh salsa
1 bunch green onions, green parts chopped
hot sauce to taste
tortilla chips for dipping

Toss cheese with arrowroot powder in saucepan. Stir in milk & cream cheese and cook over medium-low heat until cheese is melted. Stir in salsa, green onions, & hot sauce and cook until hot. Serve warm with tortilla chips.

Sunday, January 10, 2016

Taco Stuffed Peppers

Source: Tasty

4 bell peppers, tops cut off & seeded
1 cup cooked rice
oil for frying
1 cup chopped onion
16 oz. soy crumbles
5 tsp taco seasoning
1 cup corn kernels
1 can (15 oz) black bans, drained & rinsed
1 jar (16 oz) salsa
1 1/2 cups shredded cheese
taco shells for extra filling (optional)
optional toppings: sour cream, chopped green onion, guacamole

1. Preheat oven to 350. If needed, cook rice.
2. Place peppers in baking dish; bake 20 minutes & remove from oven.
3. Meanwhile, heat oil in large skillet; saute onion. Add soy crumbles & cook until unthawed. Add 1/2 cup water & taco seasoning; stir & cook a few minutes.
4. Stir in corn, beans, salsa, & 1 cup cheese. Divide filling among cooked peppers (reserve any extra filling and serve with taco shells). Top with remaining cheese & bake 15 minutes.

Sunday, January 3, 2016

Penne with Poblano Chiles, Corn, & Cilantro Cream

\Source: Vegetarian Times

8 oz. penne
1 cup packed fresh cilantro leaves
1 1/2 cups corn kernels
1/2 cup whipping cream
1 clove garlic
1 1/2 tsp ground cumin
oil for frying
2 poblano chiles, seeded & chopped
1 cup sliced onion
crumbled queso fresco to top

1. In large pot, cook penne according to package directions. Drain & return to pot.
2. Puree cilantro, 1/2 cup corn, cream, garlic, & 1/2 tsp cumin in food processor. Set aside.
3. Heat oil in large skillet. Add chiles & onion; saute 10 minutes. Stir in remaining corn & cumin and add to penne.
4. Add cilantro cream to penne mixture & stir until coated. Serve with queso fresco.

Saturday, January 2, 2016

Nacho Dip

Source: Oh She Glows (slightly modified)

1 cup raw cashews
1 cup peeled, chopped carrots
2 tbsp nutritional yeast flakes
2 tbsp lemon juice
1 large clove garlic
1¼ tsp fine grain sea salt
¾ tsp chili powder
½ tsp onion powder
¼-.5 tsp of cayenne pepper (optional)
1 cup chunky marinara sauce
1/2 cup finely chopped sweet onion
1. Place cashews in a medium bowl and soak in water for at least 2 hours. Drain and rinse the soaked cashews. Preheat oven to 400F and lightly grease a casserole dish. Place carrots in a small saucepan and bring to a boil with water. Let carrots cook for 5 minutes and drain. Combine the soaked, drained cashews with cooked carrots, nutritional yeast, lemon juice, garlic, salt, chili powder, onion powder, cayenne pepper and 2/3 cup of water. Blend until silky smooth. This may require you to add in some more water. Pour the ‘cheese’ sauce into a large bowl.
2. Stir the marinara sauce & onion into the cheese sauce until fully combined. Spoon the sauce into casserole dish. Bake (covered) 25 to 30 minutes.
The dip will keep in an airtight container for five days. Reheat leftovers at 400F and serve when that snack craving hits again.