Cold Veggie Asian Noodle Salad

This recipe was inspired by the recipe below but I made some unique tweaks as well. I brought this to a work potluck and it went over very well. Many people enjoyed it, especially the vegetarians!

http://www.babble.com/best-recipes/cool-off-today-with-last-minute-sesame-noodles-and-a-free-7-eleven-slurpee/

Ingredients:
2 cups of brown rice noodles (I used Annie Chun's)
1 large green bell pepper, diced
1/2 red onion, sliced
1 cup of cabbage, sliced
1 cup of edamame beans
1 cup of shredded carrots
1/2 cup of peas
2 tbsp of chopped cilantro
2 scallions, chopped
Salt and pepper to taste

For the sauce:
1 tbsp of sesame oil
2 tbsp of olive oil
3 tbsp of soy sauce
1 tbsp of hoison sauce
2 tsp of lime juice
1 tsp of powdered ginger or fresh ginger
1 clove of garlic
1 tsp of red pepper flakes
1 tsp of brown sugar

Directions:
1. Bring two quarts of water to a boil. Add half the box of rice noodles or around 2.5 oz to the boiling water. Cook for only 2-4 minutes. Taste the noodles while cooking as they cook very fast.
2. Drain noodles and place into a bowl and refrigerate until cool. About 30 minutes.
3. In the meantime, add sliced cabbage, sliced red onion, diced green pepper, cooked and cooled edamame beans, shredded carrots, and cooked and cooled peas to a large bowl.
4. Once the noodles have cooled, add them to the bowl of veggies. Gently toss.
5. Begin making the sauce in a separate bowl.
6. Add soy sauce, sesame oil, olive oil, hoison sauce, lime juice, ginger, garlic, red pepper flakes, and brown sugar to the bowl.
7. Whisk sauce together until the oil has been immersed with the other ingredients.
8. Pour sauce over noodles and veggies. Toss well to coat noodles and veggies.
9. Add salt and pepper to taste.
10. Sprinkle chopped cilantro and chopped scallions over noodles.
11. I recommend letting the noodles and veggies sit in the refrigerator overnight, but you can enjoy right then as well!

Vegetarian Jambalaya

This recipe was inspired by regular meat Jambalaya recipe posted below. However, this is mostly an original recipe and it was delicious. I can't stand tofu and that was the only recipes for veggie jambalaya I could find. Chickpeas were the perfect stand in for meat as they have more texture than your average legume. Really enjoyed this one!

http://www.chow.com/recipes/30282-chicken-and-smoked-andouille-jambalaya

 

Ingredients:

2 tbsp of olive oil

1 large onion, diced

2 green peppers, diced

1/2 jalapeno, seeded and diced

3 stalks of celery, diced

1 small yellow squash, diced

4 cups of vegetable stock or broth

1 heaping tbsp of minced garlic

1 can of diced tomatoes with juice

2 tbsp of tomato paste

2 cups of brown rice

1 can of chickpeas, drained

1 tbsp of paprika

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon parsley

1 tbsp of chipotle pepper or chipotle pepper flakes

2 tbsp of Cajun spice mix (I used Todd's Bayou Dirt) If you cant find a spice mix at the store you can just use a mix of cayenne pepper, onion powder, and garlic powder.

Salt and ground pepper to taste

 

1. Add olive oil to a large dutch oven soup pot (oven safe). Heat the oil until shimmering. Preheat oven to 375 F while cooking.

2. Add diced onions to the oil and sauté on medium-high heat for 2 or 3 minutes.

3. Add green peppers, jalapeno, celery, and garlic to the onions and sauté for 3 or 4 more minutes.

4. Add yellow squash to veggie mixture and sauté for 1 or 2 more minutes.

5. Add diced tomatoes with juice. Add oregano, thyme, paprika, parsley, chipotle flakes, Cajun spices, salt, and pepper and stir.

6. Pour in 4 cups of vegetable stock, drained chickpeas, and add two tbsp of tomato paste. Stir the mixture and taste for seasoning.

7. Pour in 2 cups of brown rice and bring stock and veggies to a boil uncovered.

8. Cover the dutch oven pot and put immediately into preheated 375 degree oven for 40 minutes.

9. Taste to make sure the rice is done, depending on your oven it may take more time.

10. Take soup pot out oven and enjoy!

 

 

 

 

Spicy Vegetarian Three Bean Chili

This recipe is inspired by the link below but I definitely made this dish my own. I love one pot meals and this chili packs a lot of flavor, its a win win!

http://www.foodnetwork.com/recipes/rachael-ray/veg-head-three-bean-chili-recipe/index.html

Ingredients:
1 tbsp olive oil
1 large onion, diced
2 green peppers, diced
1 heaping tbsp of minced garlic
1 medium jalapeno, seeded and chopped
1 can of green chiles (6 oz)
1 can of kidney beans, drained and rinsed
1 can of pinto beans, drained and rinsed
1 can of black beans, drained and rinsed
2 cans (28 oz) of diced tomatoes, drained
1 can of corn kernels, drained and rinsed
1 tbsp of chipotle pepper flakes
1 tbsp of cumin
2 tsp of oregano
1 bottle of beer (I recommend a fuller body beer, like dos equis amber or an IPA, I wouldn't use a miller lite for chili)
1/2 cup of vegetable stock
Salt and pepper to taste

Instructions:
1. Heat olive oil in a large soup pot.
2. Add diced onions, green pepper, garlic, and jalapeno.
3. Saute for 5-7 minutes until onions are translucent and green pepper is softened. Add sprinkle of salt and pepper to veggies.
4. Add can of green chiles and stir. Saute for 1 or 2 more minutes.
5. Add diced tomatoes and stir.
6. Drain and rinse beans and corn in a colander and add to veggies and tomatoes.
7. Pour bottle of beer into the beans and 1/2 cup of stock. Stir and bring to a low boil.
8. Add cumin, oregano, chipotle pepper flakes, and salt and pepper. Stir.
9. Let simmer for about 20-30 minutes to allow the chili to thicken.
10. Garnish with cheese or sour cream and chopped cilantro. Enjoy!

I like my chili a little more soupy so if you like your chili thicker, You can add a can of tomato paste or can of refried beans and cook the recipe as directed.

Black Bean and Veggie Enchiladas with Homemade Sauce

This recipe was inspired by seeing how expensive enchilada sauce in a can is and realizing how more cost effective and easy it would be to make it home! This recipe was delicious, as most enchiladas are, and was inspired by the links below.

Enchiladas
http://www.tasteofhome.com/recipes/black-bean-veggie-enchiladas

Enchilada Sauce
http://www.foodnetwork.com/recipes/emeril-lagasse/easy-enchilada-sauce-recipe/index.html

Ingredients for Enchilada Sauce:
2 tbsp of coconut oil or vegetable oil
2 tbsp of flour
1 tsp oregano
2 tsp of chipotle or chili flakes
1 10 oz can of organic tomato paste
2 cups of vegetable or chicken stock
Dashes of tabasco sauce (depending on how spicy you like the sauce, I added 4 dashes)
Salt to taste

Ingredients for Enchiladas:
1 tsp of olive oil
2 bell peppers, sliced
1 large onion, sliced
1 can of green chiles
1 can of black beans, drained
1 tbsp of lime juice
1 tbsp of minced garlic
1 tsp of oregano
1 tbsp chopped fresh cilantro
Salt and pepper to taste
6 Whole wheat tortillas
2/3 cup of shredded cheese (Optional)

Instructions for Enchilada Sauce:
1. Heat 2 tbsp of coconut oil or vegetable oil in a medium saucepan for approx. 30 seconds
2. Add the 2 tbsp of flour to the oil and stir until dissolved. Approx. 30 seconds
3. Add oregano and chipotle flakes, stir.
4. Add tomato paste and 2 cups of stock. Whisk together in saucepan.
5. Add dashes of tabasco sauce and salt to taste.
6. Bring to a slow boil and simmer for 15 minutes while preparing the enchiladas.

Instructions for Enchiladas: (Preheat oven to 350 F)
1. Heat 1 tsp of olive oil in a large sauté pan
2. Add sliced green peppers and sliced onions to the oil. Saute' peppers and onions on medium heat for 3-5 minutes until onions are translucent.
3. Add can of green chiles, drained black beans, lime juice, garlic, cilantro, and oregano. Stir to mix ingredients and sauté for 3 more minutes.
4. Add salt and pepper to taste.
5. Spoon the black beans and veggie mixture into the tortillas. Add just enough down the middle of the tortilla so that its easy to close but you still get a good amount of black beans and veggies.
6. Roll the tortilla and place seam side down into a 13 x 9 rectangular baking dish.
7. Do this for all 6 tortillas.
8. Gently pour all sauce equally over the tortillas.
9. Sprinkle cheese on top (optional)
10. Bake in the 350 degree oven for 20-25 minutes until cheese is melted and sauce is bubbling.

Creamy tomato and pasta soup

This recipe was inspired by a creamy tortellini recipe seen below. I wanted to make a plant based version of the creamy soup. If you like tomato soup, I highly suggest this recipe it was pretty yummy and reheated well.

http://www.keyingredient.com/recipes/171098794/creamy-tomato-tortellini-soup/

Ingredients:
1 tsp of coconut oil
2 14 oz cans of diced tomatoes
1 tbsp of tomato paste
2 cups of vegetable stock
1 14 oz can of light coconut milk (I used trader joe's brand)
1 large onion, diced
2 garlic cloves, minced
2 cups of green beans
1 tbsp of dried basil
1 tbsp of oregano
1 tbsp of parsley
1 tsp of thyme
8 oz of whole wheat penne (4 cups cooked)
Salt and pepper to taste

Instructions:
1. Add 1 tsp of coconut oil to a stock pot. Heat oil until just melted.
2. Add minced garlic cloves and diced onion to the heated oil and saute for 5-7 minutes until onions are translucent.
3. Add green beans to the onions and garlic and saute for an additional 5 minutes.
4. Add diced tomatoes, vegetable stock, coconut milk, tomato paste, oregano, basil, parsley, thyme, and salt and pepper to pot. Stir.
5. Heat the soup up to a boil and then let the soup simmer for 20 minutes.
6. While the soup is simmering, bring another pot of water to a boil and add the 8 oz of whole wheat penne. Cook for 7-10 minutes until Al Dente.
7. Drain pasta in a colander.
8. Add pasta to simmering soup and stir.
9. Serve and enjoy!

Complete breakfast smoothie

This is an original smoothie recipe. I like this smoothie because its a full meal, at least for me, it keeps me full until  lunch.

Ingredients:
3/4 cup of fresh seasonal fruit, I used strawberries for this one (any berries or peaches would work well too)
1  large ripe banana
1 cup of frozen mixed tropical fruit. (If you cannot find a mix I would suggest just using frozen pineapple.)
1.5 cups of unsweetened vanilla almond milk or soy milk
1 tbsp of natural peanut butter
1/4 cup of rolled oats

Instructions:
1. Add  fresh fruit and banana into the blender first.
2. Then add frozen fruit, peanut butter, and rolled oats.
3. Add approximately 1.5  cups of almond milk to the smoothie,  add only enough to cover the top of the fruit. You can add more as blends depending on the thickness you prefer. 
4. Blend and enjoy!

Baked Eggplant Parmesan

This recipe was inspired by the recipe below. This is something I will add into my recipe routine, it was very good and very low in points. Two baked eggplant slices without cheese are only 1 WW pt!

http://allrecipes.com/recipe/baked-eggplant-parmesan-2/

Ingredients: Makes 5-6 servings.
2 large eggplants, peeled
Salt
2 jars of tomato sauce, and perhaps more to add on spaghetti
1 cup Panko bread crumbs
2 eggs
1 tbsp Italian herb seasoning
1 tbsp Garlic powder
1 tsp Onion power
1 tsp Salt
1 tsp pepper
1/2 cup of low fat mozarella cheese (optional)
1/4 cup of parmesan cheese (optional)
2 tbsp chopped fresh basil

1. Peel and slice the eggplant into a little less than 1 inch thick discs.
2. Place slices in a colander, one level at a time to make sure all slices are salted, and sprinkle each level with salt liberally.
3. Let sit for an hour and then pat the slices dry, this step is to help draw water out of the eggplant to take remove the bitterness.
4. Once eggplant is dry, preheat the oven to 350 F and mist a foil covered baking sheet with olive oil.
5. Put panko crumbs in a bowl, add italian herbs, garlic powder, onion powder, salt, and pepper. Set aside.
6. Crack eggs open into a bowl and whisk until blended. (About 30 seconds)
7. Dip the eggplant slices into the egg on both sides.
8. Then dredge eggplant slice in Panko crumbs on both sides until evenly coated and place onto baking sheet.
9. Once they are all covered in crumbs, place in the oven for 10 minutes.
10. While the eggplant slices are cooking, ready a 13 x 9 roaster or baking pan by ladling one layer of tomato sauce thinly on the bottom.
11. Take the eggplant slices out of the oven and place single layer of eggplant discs onto the layer of sauce in the roasting pan. Sprinkle with parmesan (optional).
12. Ladle another thin layer of sauce over the first layer of eggplant discs.
13. Place another single layer of eggplant discs on top of the first layer of eggplant. Ladle sauce over the second layer. Sprinkle with parmesan and mozarella (optional)
14. Bake for 35 minutes in the 350 F preheated oven.
15. Sprinkle with chopped fresh basil.
15. Serve with whole wheat spaghetti and salad to make a complete healthy dish!