Wednesday, April 22, 2015

Potato, Bean & Kale Enchiladas with Roasted Chile Sauce

Source: Veganomicon
(slightly modified by Aimee)

Enchilada Chile Sauce:
2 TB oil
3 large Anaheim peppers, cut in half & seeded
3/4 cup chopped onion
2 tsp chile powder
1 tsp cumin
1 tsp marjoram
28 oz can roasted diced tomatoes
1 tsp sugar
salt to taste

Potato, Bean, & Kale Filling:
1/2 pound potatoes, peeled & diced
1/2 pound kale, finely chopped
3 TB oil
4 cloves garlic, minced
1/4 cup vegetable broth
15 oz. can white beans
1/2 tsp cumin
3 TB lime juice
1/4 cup raw pumpkin seeds
salt to taste
16 corn tortillas

1. Preheat the oven to 425. Roast peppers: place cut side up on oiled baking sheet. Bake 20 minutes or until skins are blackened. Let cool, then chop.
2. Meanwhile, prepare the filling. Place potatoes in large saucepan & cover with water. Bring to boil & simmer 20 minutes or until tender. Drain & transfer to bowl. Lightly mash with a fork.
3. In same pan, heat oil & saute garlic. Add vegetable broth & kale (season with salt), and stir to cover the kale with oil/garlic. Partially cover the pot & cook about 5 minutes until the kale is wilted. Remove the lid & mix in potatoes, beans, cumin, lime juice, & seeds.
4. Reduce oven to 375. Make the sauce: In large saucepan, heat oil & saute onions until fragrant. Add the remaining sauce ingredients, bring to a simmer, & remove from heat. Transfer to food processor & puree until smooth.
5. Assemble the enchiladas: oil the sides of two 13 x 9 baking dishes & cover the bottoms with a little sauce. Run a little potato filling down the middle of each tortilla & roll up, placing each one folded side down in dish (it helps if the tortillas are warmed). Once all enchiladas are placed in the dishes, cover with remaining sauce, cover with foil, and bake 35 minutes.

Sunday, April 19, 2015

Smiley Face Cakes

2 round cakes:
lemon cream cheese icing:
chocolate cookies for the eyes & mouth

Lemon Cream Cheese Icing

Source: Kids Can Cook: Vegetarian Recipes

1 1/2 tsp grated lemon peel
3 cups powdered sugar
1 1/2 TB water
3 TB lemon juice
1 cup softened cream cheese

Mix together lemon peel & sugar. Whisk in water & lemon juice until blended. Stir in cream cheese. Makes 3 cups.

Friday, April 17, 2015

Double Corn Cakes with Black Beans

Source: Vegetarian Times

oil for frying
1 1/2 cups chopped onion
3 cloves garlic, minced
1 jalapeno, seeded & diced
1 tsp cumin
2 cans black beans (15 oz each), drained & rinsed
15 oz. diced tomatoes
1 1/2 cups corn kernels
1 TB lime juice
18 oz. tube polenta
1 large egg, lightly beaten

1. Heat oil in skillet; saute onion, garlic, & jalapeno. Stir in cumin, black beans, tomatoes, 1 cup corn, & lime juice. Cook 5 minutes until heated through. Transfer to bowl.
2. Crumble polenta into bowl & mash with fork until smooth. Stir in 1/2 cup corn & microwave 1 minute to soften polenta. Stir in egg until mixture is smooth.
3. Heat oil in large skillet. Shape polenta mixture into 8 cakes (1/3 cup each). Fry 5 minutes per side or until golden brown. Serve over black bean mixture.

Tuesday, April 7, 2015

Quinoa Pilaf with Tempeh & Broccoli

Source: Vegetarian Times

Quinoa Pilaf:
1 TB coconut oil
1 cup quinoa
1/2 tsp ginger
2 tsp minced garlic
1/2 cup orange juice
1/2 tsp salt

Tempeh & Broccoli:
2 TB coconut oil
8 oz. tempeh, cubed
1 tsp ginger
1/2 cup orange juice
1/2 cup vegetable broth
2 TB tamari
4 cups broccoli florets
1/2 up chopped green onions
2 TB chopped cashews

1. Make Quinoa Pilaf: Heat oil in saucepan; stir in quinoa, ginger, & garlic. Saute 1 minute. Add OJ, 1 1/2 cups water, & salt. Cover, bring to a boil, reduce heat & simmer 15 minutes or until quinoa is tender,
2. Heat coconut oil in large skillet. Add tempeh & saute about 7 minutes until browned. Add ginger, garlic, OJ, broth, & tamari; bring to a boil. Reduce heat & simmer 5 minutes. Add broccoli & cook until crisp-tender.
3. Spoon quinoa pilaf onto plate & top with tempeh mixture. Garnish with green onion & cashews.

Sunday, March 15, 2015

Spaghetti Casserole

Source: (modified by Aimee)

    1 1/2 blocks tofu (21 oz), drained & pressed
  •  3/4 teaspoon salt
  •  1/4 teaspoon pepper
  •  3 eggs
  •  6 tablespoons grated Parmesan cheese
  •  3 tablespoons minced fresh parsley
  •  5 teaspoons all-purpose flour
  •  3/4 teaspoon garlic powder
  •  1/4 teaspoon crushed red pepper flakes
  •  2 cups shredded part-skim mozzarella cheese

  • Cook spaghetti according to package directions. 
  • In a large bowl, combine the salt, pepper, egg, sour cream, Parmesan cheese, parsley, flour, garlic powder and pepper flakes. Drain spaghetti; add to sour cream mixture & combine.
  • Slice tofu into slabs & place in 13 x 9 baking dish coated with cooking spray. Spread spaghetti mixture on top, then marinara.
  • Cover and bake at 350° for 30 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

  • Red Quinoa Veggie Burgers

    Source: Vegetarian Times
    Makes 8 patties

    2 cups low-sodium vegetable broth
    • 1 medium sweet potato, diced (1 ½ cups)
    • 1 cup uncooked red quinoa
    • 1 cup cooked chickpeas
    • 1 small zucchini, grated (1 cup)
    • ½ cup pumpkin seeds
    • 5 ½ Tbs. ground flaxseeds
    • 3 ½ tsp. finely chopped fresh basil
    • 1 tsp. sea salt
    • ½ tsp. freshly ground black pepper
    • ½ tsp. chili powder
    • ½ tsp. finely chopped fresh thyme
    • 2 Tbs. olive oil
    1. Bring broth, sweet potato, and quinoa to a boil in saucepan over medium heat. Cover, reduce heat to medium low, and simmer 20 minutes, or until quinoa is tender. Transfer to bowl to cool.
    2. Stir chickpeas, zucchini, pumpkin seeds, ground flaxseeds, basil, salt, pepper, chili powder, and thyme into quinoa mixture, mashing chickpeas and sweet potato but leaving some chunks. Shape mixture into 8 patties.
    3. Preheat oven to 400°F, or preheat grill to medium-high.
    4. Heat oil in large skillet over medium heat. Cook patties 2 to 3 minutes per side, or until lightly golden brown. Remove from heat, and either place on baking sheet, and bake 15 minutes, or cook on grill 8 to 10 minutes, turning once.

    Sunday, March 8, 2015

    General Tso's Tofu

    Source: Vegetarian Times

    Crispy Tofu
    • 1 16-oz. pkg. firm tofu, drained
    • 2 tsp. low-sodium soy sauce
    • 2 tsp. rice vinegar
    • 1 tsp. mirin (rice wine)
    • 1 tsp. vegetable oil
    • ½ tsp. minced garlic
    • ½ tsp. grated fresh ginger
    • 1 Tbs. cornstarch
    • ½ cup low-sodium vegetable broth
    • 2 Tbs. sugar
    • 1 ½ Tbs. low-sodium soy sauce
    • 4 tsp. mirin (rice wine)
    • 2 tsp. rice vinegar
    • 2 tsp. sesame oil
    • 2 tsp. cornstarch
    • 1 ½ tsp. tomato paste
    • ½ tsp. sambal oelek chile paste, optional
    • 2 tsp. vegetable oil
    • 4 green onions, green parts chopped (⅓ cup)
    • 1 clove garlic, minced (1 tsp.)
    • ½ tsp. grated fresh ginger
    • 2 cups steamed broccoli
    • 2 cups steamed brown or white rice
    1. To make Crispy Tofu: Cut tofu block into two broad slabs. Wrap tofu slabs in paper towels, and place between two cutting boards. Weight top cutting board with soup cans, and press 30 minutes. Unwrap tofu, and cut into 1-inch cubes.
    2. Combine soy sauce, vinegar, mirin, oil, garlic, and ginger in resealable container. Add tofu, and toss to coat. Marinate 30 minutes, or overnight. (Tofu should absorb all liquid.)
    3. Preheat oven to 350°F, and coat baking sheet with cooking spray. Sift cornstarch over tofu, and turn to coat evenly. Spread tofu on baking sheet. Bake 30 to 40 minutes, or until firm and crispy, turning several times to brown all sides.
    4. To make Sauce: Whisk together broth, sugar, soy sauce, mirin, vinegar, sesame oil, cornstarch, tomato paste, and sambal oelek (if using) in small bowl. Set aside.
    5. Heat vegetable oil in wok or large skillet over medium-high heat. Add green onions, garlic, and ginger, and stir-fry 1 minute. Add broth mixture, and cook 1 minute, or until thickened. Stir in Tofu. Serve with steamed broccoli and rice.

    Saturday, March 7, 2015

    Apple Cake

    Source: Kids Can Cook, Vegetarian Recipes

    3/4 cup brown sugar, loosely packed
    1 cup whole wheat pastry flour
    2 tsp. baking powder
    1/2 cup water
    2 TB oil
    1 tsp vanilla
    2 apples, peeled & diced
    1/2 cup chopped walnuts (optional)

    Preheat oven to 350. In large bowl, stir together sugar, flour, & baking powder. Mix in water, oil, & vanilla until combined. Fold in apples & walnuts. Spread into oiled 8 x 8 pan and bake 40 minutes or until cooked in the middle.

    Friday, March 6, 2015

    "Tuna" Noodle Casserole

    Source: Vegetarian Times (modified by Aimee)

    Mock Tuna
    • 1 cup chickpea or garbanzo flour
    • 1/4 cup nutritional yeast
    • 1 tsp. sea salt
    • 1/2 tsp. freshly ground black pepper
    • 4 TB olive oil
    • 4 tsp. lemon juice
    • 1 cup cooked chickpeas
    • 1/4 cup olive oil
    • 4 Tbs. butter
    • 1 cup chopped onion
    • 3 cloves garlic, minced 
    • 1/2 cup all-purpose flour
    • 2 1/2 cups vegetable broth
    • 1 1/2 cups low-fat milk
    • 8 oz. uncooked egg noodles
    • 10 oz. bag frozen peas*
    • 1 cup grated Cheddar cheese, plus more for top of casserole, optional
    • *if desired, use less peas and add in coarsely chopped button or cremini mushrooms
    1. To make Mock Tuna: Whisk together chickpea flour, nutritional yeast, salt, and pepper in medium bowl. Stir in oil and lemon juice, then stir in 1/2 cup water until smooth. Add chickpeas, and coarsely mash.
    2. Coat large non-stick skillet with cooking spray, and heat over medium-high heat. Pour chickpea mixture into skillet, and spread to coat bottom of pan. Cover pan, reduce heat to medium-low, and cook 7 to 10 minutes. Flip chickpea cake (it’s OK if it breaks), cover pan, and cook 5 to 7 minutes more, or until lightly browned on both sides. Set aside.
    3. To make Casserole: Heat oil and butter in medium saucepan over medium heat. Add mushrooms, onion, and garlic, and cook 5 to 7 minutes, or until mushrooms are softened. Stir in flour, and cook 30 seconds. Pour in broth and milk, and cook 3 to 5 minutes, or until sauce thickens, stirring constantly. Season with salt and pepper, if desired. Set aside.
    4. Preheat oven to 400°F. Cook egg noodles according to package directions, drain well, and transfer to large bowl. Break Mock Tuna into small flakes or pieces, and add to bowl. Stir in mushroom mixture, peas, and 1/2 cup cheese. Transfer to oiled 13 x 9 baking dish, and top with more cheese (if using). Bake 20 minutes, or until hot, bubbly, and starting to brown on top.

    Thursday, March 5, 2015

    Chocolate-Maple Bread

    Source: Vegetarian Times

    • ½ cup butter, softened
    • 1 cup low-fat sour cream, at room temperature
    • 2 large eggs
    • 1¼ cups maple syrup
    • 1¾ cups all-purpose flour
    • ½ cup cocoa powder
    • ½ tsp. baking powder
    • ½ tsp. baking soda
    • ½ tsp. salt
    • 1 tsp. ground cinnamon
    1. Preheat oven to 350°F, and coat 9- x 5-inch loaf pan with cooking spray.
    2. Cream butter 30 seconds to 1 minute in bowl with electric mixer. Beat in sour cream until smooth. Beat in eggs one at a time until well combined. Beat in maple syrup.
    3. Sift together flour, cocoa powder, baking powder, baking soda, salt, and cinnamon into large bowl. Add dry mixture to wet mixture, and mix until just combined.
    4. Pour batter into prepared pan, and bake 50 to 60 minutes, or until knife inserted in center comes out clean. Cool in pan.

    Tuesday, February 17, 2015

    Cornmeal-Crusted Tofu

    Source: Veganomicon

    3 TB oil, spread out on baking sheet
    16 oz. tofu, drained & pressed
    1 cup almond milk
    2 TB cornstarch
    1 cup cornmeal
    1 1/2 tsp salt

    add-ons: 2 TB chili powder, 1 tsp cumin, & 1 TB lime zest
    2 TB dried sage
    try your own creation!

    1. Preheat oven to 400. Slice the tofu into 8 slabs. Combine the milk & cornstarch in a wide shallow bowl (whisk). In another shallow bowl combine the cornmeal, salt, & any spices.
    2. Dip each slice into milk mixture, then dredge both sides in cornmeal mixture; place on oiled baking sheet. Bake 7-10 minutes per side, or until browned & crispy.

    Sunday, February 8, 2015

    Baked Kalamata Olives

    Source: The New Vegetarian Cooking for Everyone

    2 cups kalamata olives
    1/2 cup dry red or white wine
    3 TB olive oil
    3 cloves garlic, sliced
    1 tsp oregano
    2 tsp parsley
    1/2 tsp red pepper flakes

    Preheat oven to 375. Place olives in baking dish in a single layer. Add wine, 1.5 TB oil, & garlic. Cover & bake 45 minutes. Stir in remaining ingredients.

    Monday, January 26, 2015

    Seitan Pot Pie

    Source: Veganomicon

    2 cups flour
    1/4 cup cornmeal
    2 tsp sugar
    1 tsp salt
    1/2 tsp baking powder
    1/2 cup vegan shortening (or 1 stick butter, softened)
    3/4 cup cold water
    2 tsp apple cider vinegar

    5 TB grapeseed oil
    16 oz. seitan, cubed (3 cups)
    1 tsp soy sauce
    1/4 garbanzo bean flour
    1 cup chopped onion
    1 large carrot, diced
    1/2 pound white potatoes, diced
    1 1/3 cup frozen peas and/or corn
    2/3 cup white wine (or broth)
    1 1/2 cups vegetable broth
    1 tsp dried thyme
    1 tsp mustard powder
    1/2 tsp ground sage
    salt & pepper to taste

    1. Oil 3 quart casserole dish.

    2. Prepare crust: Combine flour, cornmeal, sugar, salt, & baking powder in large bowl. Add shortening & cut into mixture until crumbly. Pour water into small bowl & toss in a few ice cubes. measure out 1/2 cup ice water & stir in vinegar; add to flour mixture in 3 batches, mixing in until a dough forms. Gently press the dough into a ball; roll out on floured cutting board into a size slightly bigger than the casserole dish. Cover with plastic wrap & refrigerate until ready to use.

    3. Prepare the filling: Preheat oven to 375. Heat 2 TB oil in pot; add seitan & soy sauce & cook until lightly browned. Transfer to plate. Heat remaining oil in pot; stir in garbanzo flour. Stir frequently over medium heat for about 10 minutes or until fragrant. Stir in wine until flour is dissolved. Add onion, carrot, potatoes, frozen peas/corn. Pour in 1/2 the broth; stir in thyme, mustard, & sage. Add remaining broth & bring to a simmer; cook 6-8 minutes or until a thin gravy has formed. Fold in seitan.

    4. Remove pie crust from fridge. Spread filling into casserole dish. Top with crust, pressing the edges down lightly & leaving some hanging over the edge. Roll up the dough at the edges of the dish & crimp with a fork. Poke a few holes in the top to let steam escape. Bake 40-45 minutes or until crust is browned & filling is bubbly.

    Sunday, January 4, 2015

    Chickpea Cutlets

    Source: Veganomicon (slightly modified)
    Makes 8 cutlets

    2 cups garbanzo beans (cooked, or from two 15 oz. cans)
    2 TB olive oil (plus extra)
    1 cup vital wheat gluten
    1 cup seasoned bread crumbs
    1/2 cup vegetable broth
    1/4 cup soy sauce
    1 tsp lemon zest
    1/2 tsp paprika

    1. Preheat oven to 375. Place beans & oil in food processor & pulse until mashed. Transfer to large bowl.
    2. Stir in rest of ingredients & knead for about 3 minutes, until strings of gluten have formed.
    3. Divide the dough into 8 pieces, and stretch each one into a cutlet. Place on oiled baking sheet & brush with olive oil. Bake 10 minutes per side or until lightly browned.

    Tuesday, December 30, 2014

    Mini Egg Muffins

    Makes 2 dozen mini muffins

    6 large eggs, beaten
    1/2 cup finely chopped veggies
    1/4 cup grated cheese

    Preheat oven to 375. Spread veggies among 2 oiled mini muffin pans. Pour eggs evenly over the veggies; top with cheese. Bake 10 minutes or until set in the middle.

    Monday, December 22, 2014

    White Bean Sugar Cookie


    • ½ c. butter, cold
    • ½ cup white bean puree, cold
    • 1 cup sugar
    • 2 eggs
    • ½ tsp. vanilla
    • 3 ½ c. flour
    • 1 tsp. baking powder
    • 1 tsp. salt
    Cream butter, bean puree, and sugar together until well mixed. Add eggs & vanilla; mix until well incorporated. Add dry ingredients and mix just until dough comes together. Transfer dough on floured surface and turn over a few times, until it is coated with flour on all sides. Using a rolling pin, roll dough out until it is uniformly about 1/3” thick. Cut out cookies using cookie cutters and place on large baking sheet. Bake cookies in a 400 degree oven for 6 min. or until undersides of cookies start to turn golden. Allow cookies to cool on baking sheet. 

    Monday, December 1, 2014

    Risotto-Vegetable Cakes

    Source: 1,001 Low-Fat Vegetarian Recipes
    Makes about 8 cakes (4 servings)

    oil for frying
    3/4 cup chopped onion
    2 cloves garlic, minced
    1 tsp oregano
    1 cup arborio rice
    3 cups vegetable broth
    1/2 cup shredded cheddar
    1/4 cup shredded Parmesan (plus extra to top)
    1/2 cup finely chopped zucchini
    1/2 cup finely chopped carrots
    1 cup chopped bell pepper
    1 egg, lightly beaten
    2/3 cup seasoned bread crumbs
    8 large tomato slices
    salt & pepper to taste

    1. Heat oil in saucepan; saute onion, garlic, & oregano about 3 minutes. Add rice & cook 3 minutes more, stirring frequently.
    2. Heat broth to simmering in separate saucepan; reduce heat to low to keep broth warm. Add broth to rice mixture 1/2 cup at a time, stirring over medium heat until broth is absorbed before adding next 1/2 cup. Continue until rice is cooked & mixture is creamy (20-25 mintes). Stir in cheeses; cool to room temperature.
    3. Turn broiler to low. Saute zucchini, carrots, & bell pepper in oiled skillet until tender, 5-8 minutes. Stir into rice mixture; stir in egg & bread crumbs. Form mixture into 8 patties & broil about 5 minutes per side. Top each patty with tomato slice & sprinkle lightly with Parmesan, salt & pepper. Broil until browned, 2-3 minutes.

    Sunday, November 30, 2014

    Mini Apple Tarts

    Source: (slightly modified by Aimee)

    1/3 cup brown sugar 
    1/4 cup unsalted butter, softened
    2 tablespoons canola oil 
    1 tablespoon 1% low-fat milk 
    1/2 teaspoon vanilla extract
    1/4 teaspoon salt
    1 cup all-purpose flour 
    1/3 cup very finely chopped toasted pecans or walnuts

    2 cups finely diced peeled Granny Smith apple
    2 teaspoons fresh lemon juice
    2 tablespoons sugar 
    1/2 teaspoon ground cinnamon
    1/4 teaspoon salt
    1/4 teaspoon ground allspice
    1/8 teaspoon ground ginger
    1 tablespoon unsalted butter
    1/2 teaspoon cornstarch
    1 tablespoon water 

    Topping (optional): 2 TB oats & 1 TB brown sugar, mixed

    1. Preheat oven to 350°.
    2. To prepare crust, place first 6 ingredients in a medium bowl. Beat with a mixer at medium speed 1 minute or until well combined. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and nuts to butter mixture; beat until just combined. Divide dough evenly among 24 miniature muffin cups coated with baking spray. Press dough into bottom and up sides of muffin cups. Bake at 350° for 15 minutes or until golden brown. Cool in pan on a wire rack for 5 minutes. Carefully remove from pan; cool completely on wire rack.
    3. To prepare filling, place apple and juice in a bowl; toss to coat. Add 2 tablespoons sugar and the next 4 ingredients (through ginger); toss well.
    4. Melt 1 tablespoon butter in a medium saucepan over medium heat. Add apple mixture; cover and cook 5 minutes or until apple is tender, stirring occasionally. Combine cornstarch and 1 tablespoon water in a small bowl. Stir cornstarch mixture into apple mixture; cook 1 minute or until mixture thickens, stirring constantly. Place apple mixture in a bowl; cool to room temperature. Spoon about 2 teaspoons apple mixture into each tart shell. Sprinkle with topping if desired.

    French Onion Soup Tartines

    Source: Vegetarian Times (modified by Aimee)

    • 2 Tbs. olive oil, divided
    • 4-5 cups chopped onion
    • 2 shallots, sliced
    • 2 Tbs. dry white wine
    • 2 cups low-sodium vegetable broth
    • ½ tsp. honey
    • 1 sprig fresh thyme
    • 1 baguette, sliced
    • 4 oz. grated Gruyère cheese (1 cup)
    1. Heat 1 Tbs. oil in saucepan over medium heat. Add onion, cover, and cook 15 to 20 minutes, or until onions begin to brown. Add wine, and cook 1 to 2 minutes, or until most liquid has evaporated. Stir in broth, honey, and thyme; season with salt and pepper, if desired. Partially cover, and simmer 10 to 20 minutes, or until most liquid has evaporated.
    2. Heat remaining 1 Tbs. oil in large skillet over medium heat. Add shallot slices, and cook 5 minutes on each side, or until browned. Transfer to paper-towel-lined plate. 
    3. Preheat oven to broil. Place bread slices on baking sheet. Spread a little onion mixture on each slice of bread. Top with grated cheese & 1-2 shallot slices. Broil 2 to 3 minutes, or until cheese begins to bubble and brown.

    Sunday, November 23, 2014

    Butternut Bisque

    • 1 medium yellow onion, chopped
    • 1/2 cup finely chopped celery
    • 1/2 teaspoon fresh, chopped thyme
    • 1/2 teaspoon fresh, crushed rosemary
    • 1 fresh sage leaf, finely chopped
    • 2 tablespoons olive oil
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1 medium butternut squash, peeled and cubed
    • 2 1/4 cups vegetable broth
    • 1 cup heavy cream
    • Croutons for garnish
    1. In a large saucepan over medium, sauté the onion, celery, thyme, rosemary, and sage in the olive oil for 5-7 minutes, until the vegetables turn tender. Add the salt and pepper and sauté the vegetables and herbs for an additional 2 minutes.
    2. Add the butternut squash and broth to the pan and bring the soup to simmer (add enough water to just cover). Reduce the heat slightly, cover, and simmer the soup for 20 minutes, until the squash is tender.
    3. Puree the soup in a countertop blender or with an immersion blender until it is completely smooth. Stir in the heavy cream and heat through. Serve the bisque hot, garnished with croutons.

    Sunday, November 16, 2014

    Black Bean & Veggie Quesadillas

    Source: Cooking Matters (Deborah Kelly)- slightly modified by Aimee
    Makes 6 folded quesadillas (serves 4)

    1 can black beans (15 oz), drained & rinsed
    1 zucchini, shredded
    4 cups fresh spinach, chopped
    1 cup corn kernels
    1 cup shredded cheddar
    oil for frying
    6 (8-inch) whole wheat flour tortillas
    sour cream & salsa for garnish, if desired

    1. Heat oil in large skillet. Add zucchini & cook about 5 minutes. Add corn & spinach; cook until tender, about 5 minutes more. Remove from heat.
    2. Lightly mash black beans & stir into veggie mixture. Transfer to bowl.
    3. Spread mixture evenly over half of each tortilla; top with cheese. Fold tortillas; press lightly with a spatula to flatten.
    4. Add folded tortillas to oiled skillet & cook about 4 minutes per side, or until both sides are golden brown. Repeat until all quesadillas are cooked. Cut into wedges & serve with salsa & sour cream if desired.

    Tuesday, November 11, 2014

    Dill Pickle Soup

    Source: (slightly modified by Aimee)

    • 5-1/2 cups vegetable broth
    • 1-3/4 pounds russet potatoes (2-3), peeled and quartered
    • 2 cups chopped carrots (smaller dice)
    • 1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)
    • 1/4 cup unsalted butter
    • 1 cup all-purpose flour
    • 8 oz. sour cream
    • 1/4 cup water
    • 2 cups dill pickle juice*
    • 1/2 teaspoon coarsely ground pepper
    • 1/4 teaspoon cayenne pepper

    1. In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender, 15-20 minutes. Lightly mash potatoes to break them up. Add pickles and continue to simmer.

    • 2. In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup. 
    • 3. Add pickle juice, pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.
    • *All pickle juice is not created equal. Some is saltier than others. Taste your soup after adding the pickle juice and final seasonings. It's possible you will not need any salt or would prefer more or less.