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.

Cheesy Skillet Biscuits

Source: http://www.thekitchn.com/

Makes 8 biscuits
2 cups spelt flour, plus more for dusting 
1 tablespoon baking powder
1/2 teaspoon salt
1 stick (4 ounces) butter, cubed, plus more for greasing 
1 cup buttermilk, plus more for brushing 
1 heaping cup sharp cheddar, grated
1/4 cup chives, thinly sliced
Freshly cracked black pepper
Preheat oven to 400°F and grease an 8-inch cast iron skillet with butter.
In a large bowl, whisk together the flour, baking powder, and salt until well-combined. Toss in the butter cubes, and use your fingers to pinch the butter into the dough mixture until crumbs form. Add in the buttermilk, shredded cheese, chives, and a couple good grinds of freshly cracked black pepper. Mix together with a rubber spatula.
Transfer the dough (should be fairly sticky) onto a lightly floured surface. Sprinkle a light layer of flour over the top. Fold the dough over itself several times until no longer sticky, adding more flour as needed. Using your hands, press the dough into a 1-inch thick circle. Use a biscuit-cutter or cookie-cutter (roughly 2 1/2-inch diameter) to cut through the dough.
Place the rounds in the pre-greased skillet, starting with the outer edge and then making room in the middle. Brush lightly with buttermilk, and bake for 15 to 18 minutes, or until tops are golden. Allow to cool for 10 minutes before serving. Run a knife along the edge of the pan to release the biscuits (this should be really easy since the pan is greased). Each biscuit should come apart easily.

Dragon Cake

I made this cake for my daughter's 9th birthday!

Wednesday, May 11, 2016

Slow Cooker Black Bean Burritos

Source: thriftybelow.com

  • 2 15-ounce cans of diced tomato
  • 2 15-ounce cans of black beans, rinsed
  • 1 cup dry parboiled brown rice
  • 1 cup of frozen corn
  • 2 cups of water or vegetable broth
  • ¼ cup of salsa
  • 1 sweet pepper, chopped (any color)
  • 1 medium onion, chopped
  • 3 TB taco seasoning
  • 3 tablespoons nutritional yeast (optional)
  1. Rinse the black beans in a colander and add to the crock pot.
  2. Chop the pepper and onion.
  3. Add the rest of the ingredients and spices to the crock pot.
  4. Cook for 4 hours on low.
  5. Serve with warm tortillas and your favorite toppings. Enjoy!

Tuesday, May 10, 2016

Skillet Three Cheese Macaroni

Source: cooklikeachampion.com (modified by Aimee)

·         16 oz.penne
·         1 pint heavy cream or half-and-half
·         Oil for frying
·         ¼ cup finely chopped yellow onion
·         2 garlic cloves, minced
·         3 tablespoons all purpose flour
·         6 ounces Havarti (cubed), or other soft cheese
·         1 cup sharp cheddar, shredded
·         ½ cup white cheddar, shredded
·         3 tablespoons sour cream
·         Salt and freshly ground pepper
·         2 eggs, beaten

1.     Heat oven to 400º. Butter a 10-inch cast-iron skillet. In a large pot of boiling salted water, cook pasta until al dente. Drain and return to pot. Stir in sour cream, salt & pepper, & eggs.
2.     Meanwhile, in a large saucepan, sauté onion and garlic. Stir in flour. Gradually whisk in cream. Cook over moderate heat until thickened, about 3 minutes. Whisk in cheeses until melted.
3.     Pour cheese sauce over pasta and toss to coat evenly. Add pasta to cast-iron skillet.
4.     Bake for about 35 minutes, until bubbling and golden brown. Allow mac and cheese to rest for about 5 minutes, then serve.