Taco Soup/Salad

I found a quick and easy recipe for a taco soup...which ended up being more like a chili. So in our family we made it into a taco salad with Soy Flax corn chips and a bed of salad greens, sliced cherry tomatoes, salsa, guacamole, sour cream and shredded cheese, green onions.

Ingredients of the "Soup"

• 1 lb ground tofu crumbles (I can;t believe how close this resembles ground beef)
  
• 1 to 2 diced onions
• 1 (14 1/2-ounce) can diced fire-roasted tomatoes
• 1 (10-ounce) can RO*TEL® diced tomatoes and green chilies
• 2 (15-ounce) cans black beans
• 1 (16-ounce) can pinto beans
• 1 (15 1/4-ounce) can whole kernel corn, drained
• 2 (4 1/2-ounce) cans chopped green chiles
• 1 (1-ounce) envelope taco seasoning
• 1 (1-ounce) envelope ranch salad dressing and seasoning mix
• Garnishes: Corn chips, cheese, sour cream, green onions

1. In a large skillet, cook beef and onions over medium heat until beef is no longer pink. Drain, using a slotted spoon, as you transfer browned beef and onions to a Dutch oven, stockpot or slow cooker.
2. Add tomatoes, black beans, pinto beans, corn and green chiles. Stir in the taco seasoning and ranch salad dressing mix.
3. If you’re cooking on the stovetop, cover the pot and simmer soup over low heat for 30 minutes up to 1 hour, stirring occasionally. If you’re using a slow cooker, cook on low heat for 6 to 8 hours.
4. Garnish individual servings with corn chips, cheese, sour cream and green onions, if desired

Honey Seseme Tofu with Stir fried Vegetables

recipe ...coming soon.

Roasted Tomato Bean Soup

I attempted to make a chick pea veggie patty, but they weren't very flavorful or moist, so I came up with this soup with ingredients I had in my pantry and fridge. If you like Cilantro it is great. If you are like me, and do not, just leave it out and it will be like a tomato basil soup with beans.

Ingredients:

4 Medium tomatoes halved

1 tsp basil

3 cloves garlic

salt and pepper

16 oz "Organic Imagine Creamy Tomato Soup" (1/2 the box)

 

2 cans black beans

1 can pinto beans

1/4 cup cilantro chopped

1/2 roasted red pepper diced

Directions:

put the tomatoes on a cookie sheet cut-side up. Sprinkle with basil, garlic, salt and pepper. Put under a hot broiler for 10 min, until tomatoes are softened. Remove tomatoes and let cool slightly so they can be handled. Peel of the skins and discard. Put the tomatos in a food processor until smooth. Add 1 can of black beans and process for a few seconds, just to break the beans down slightly.

Trasnfer mixture to a pot. Add creamy tomato soup, the rest of the beans, cilantro and raosted red pepper.

Garnish with sliced avocado or guacamole.

A Canadian's Vegetarian Chili

I love a chunky chili with lots of vegetables, even when I make a meat chili. I never follow recipe's for chili or speghetti sauce. I just use what I have or am in the mood for...so it's hard to ever re-do it. But for you, I wrote down what I did this time. Growing up, my mom cooked with TVP (textured vegetable protein) and I never knew the difference between it and ground beef. I wanted to give it a try but couldn't find quite what I was looking for at HEB. But, I found something even easier! Lightlife Smart Ground Original Veggie Protein Crumbles.

Ingredients:
1 Onion diced
1 Stock of Celery chopped
2 cloves Garlic minced
1/2 cup sliced mushrooms
1 pkg Veggie Protein Crumbles
2 14.5 oz cans diced tomatoes
1 14.5 oz can crushed tomatoes
green chilis (depends on how spicy you want it)
2 TBSP Chili powder
2 TBSP Oregano
1 tsp cumin (if you like cumin use more)
pepper
1 Green Pepper chopped
1 Red Pepper chopped
1 medium zuchini chopped
1 14.5 oz can pinto beans
2 14.5 oz can kidney beans
1 14.5 oz can sweet corn
2 TBSP Worchestershire sauce
1 tsp red pepper flakes
(tomato paste wouldbe good too but i didn't have any)

Directions:
The longer it cooks the better. Left overs are even better. I slow cooked this pot from 10am until dinner. It also helps thicken the sauce since I didn't have tomato pasts at home.

Hotdogs

OK. I am not sure if I said this or not, but I am not a vegetarian. I love red meat! This blog is dedicated to my vegetarian cooking experience for a friend of mine (and we reap the reward of having it for dinner too).

At a recent church primary activity we were serving the kids hotdogs and I mentioned to a friend of mine who has seen my blog that when I was young, growing up in a family of 6 girls, when we would have hotdogs my mom would make 2 dozen. The rest of my family would have 1 or 2 hotdogs each and I would eat the other dozen. The first 2 or so in buns and the rest on their own...usually hollowing them out and eating the skins last. Makes me feel a combination of disgust, embarrassment and a very little pride now. "Is that why you became a vegetarian?" "No, I am not a vegetarian. I just can't eat that many hotdogs anymore."

But, the very best hotdog I ever had was a veggie dog down town Toronto from a street vender.

Red-Cooked Tofu Stir Fry with Rice Noodles

Let me just say, I love stir-fry. You can add any vegetable you like and should be called clean-out-your-fridge-dishes since I seem to buy produce in excess.

I have never actually cooked tofu before. I had this blubbery/slimy/and other texture phobia growing up and actually didn't like quite a few things that I do now. Yogurt, cottage cheese, slimy sandwich meat, barley, oatmeal, pudding, beans,... I am glad I got over those. So now I can safely add tofu to the list.

My friend loaned me a beautiful Chinese cookbook (which I think should really be called an Asian cookbook) and I married 2 recipes from in there :
Red-Cooked Tofu with Chinese Mushrooms
Spiced Tofu Stir-fry

Ingredients and Directions:

8 Oz pkg Firm tofu
2 TBSP Soy sauce
1 TBSP Chinese rice wine (which i did not have so used rice vinegar)
2 tsp brown sugar
1 crushed garlic clove
1 tsp ground ginger
1/2 tsp red pepper flakes

 Drain the tofu and cut into 1" cubes. Combine remaining ingredients in a bowl and add cubed tofu. Let set 30 min and then drain, reserving the marinade for later use. Add 2 Tbsp of cornstarch to the marinade.

Fry the tofu in 2 tbsp of olive oil for about 5 min. Remove tofu and set aside.

Add to pan:

4 sliced scallions
2 cloves garlic
1 red bell pepper seeded and sliced
1 yellow bell pepper seeded and sliced
1 8oz pkg button mushrooms halved
1 large zuchinni sliced
2 cups bean sprout (last few mintues)

Return tofu to the pan and pour marinade over and continue cooking until thickens.
Add :

1 TBSP Honey
2 TBSP Lime juice
salt and pepper

(serve over rice noodles, or rice)

Pumpkin Black Bean Soup

I know, way too long since I made this. Last week at my mother-in-law's I came across this recipe in a magazine and thought I'd try it since it sounded Autumny. I was surprised by how good the flavors actually were together. Beware of the unattractiveness of the actual soup. Garnishing helps. :)

Ingredients:

1/2 cup chopped onion
2 cloves minced garlic
4 TBSP Olive oil
4 Cups Vegetable broth
1 TSP Salt
1 TSP Cinnamon
I TBSP Cumin (yes, i am trying cumin again and liked it better)
2 TBSP Chili Powder
1/2 tsp pepper
2 Cans Black beans, drained and rinsed
1 14 oz Can diced tomatoes (I may try crushed if i make this again)
1 Can packed pumpkin (the recipe actually called for 2, but after reading reviews I used 1)

3 TBSP Balsamic Vinegar (I used an excellent bottle I got as a gift for Christmas last year).

Directions:

Place oil, onion, garlic and seasonings in a large pot. Cook on low-medium heat till onions begin to brown.
Puree 1 can of beans with the tomatoes and 1/2 the vegetable stock. Add to pot along with remaining stock and pumpkin.
Simmer uncovered until thick, about 45 min. Before serving, stir in the balsamic vinegar. Garnish with a spoon of sour cream and serve with Corn bread.

I actually read one similar recipe that called for cream instead of some of the stock, but i don't think that is necessary. I found the soup really creamy on it's own.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

This is a possible contender for a favorite salad...and I don't even like squash. My sister-in-law made it a few weeks ago and I loved it, then facebooked her for the recipe. Now I get to share it with you. This extraordinary salad says autumn, with the sweetness of roasted squash, the tartness of dried cranberries, and the toasty walnuts, all topped with an apple cider vinaigrette. It’s as good as it looks. Enjoy!

Ingredients:
1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
2 tablespoons olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard (which i didn't have so used regular mustard, white grape juice and honey...still good)
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan

Directions:

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Lentil Soup

Well, first off.....I completely forgot to add the spinach and the vinegar at the end.....so I will try that with the leftovers tomorrow. I liked it even though I ate mine cold after I got back from the gym. I look forward to having it for lunch tomorrow.
I was thinking about doubling the batch but so glad I didn't. This fills a 4 quart pot right to the top again.

Ingredients:

1 onion, chopped

1/4 cup olive oil

4 carrots, diced

2 stalks celery, chopped

2 cloves garlic, minced

2 teaspoon dried oregano

2 bay leaves

2 teaspoon dried basil

1/8 tsp red pepper flakes

1 (28 ounce) can crushed tomatoes

2 cups dry lentils

8 cups water or vegetable broth (I used 4 of each)

1/2 cup spinach, rinsed and thinly sliced

2 tablespoons vinegar (or 3 Tbsp lemon juice)

salt to taste

ground black pepper to taste 

Directions: 

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. 

Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired. 

 I served this soup with "Roasted Butternut Squash Salad With Warm Cider Vinaigrette". (See next post)

Broccoli Salad

This is yet another favorite since moving to Texas. Love the dressing and its so simple. (Also amazing one spinach, strawberry and red onion salad...mmm). This version has less dressing than usual. Feel free to double it if you like it saucy.

Here it is:

Ingredients:
5 cups fresh broccoli florets
1/2 cup raisins
1/4 cup sunflower seeds
1/2 cup cooked, crumbled bacon (I used soy "bacon" bits)
1/4 cup of red onion, chopped
1 cup of frozen peas, thawed.

Dressing:
1/2 cup mayonnaise
2 tablespoons vinegar
1/3 cup sugar

Directions:
Mix the dressing and pour over the solid ingredients. Stir together and chill. Best after chilled for an hour or more.

Texas Cowboy Caviar

This is a favorite in my husband's family growing up. I have been converted! I used to strongly dislike beans actually, so if you are in the same boat, give it a try. Its great as a side or as a salsa with chips.

Ingredients:

1 (15 ounce) can black beans, rinsed and drained

1(15 ounce) can black eyed peas, rinsed and drained

1 (15 ounce) can white corn, rinsed and drained

1 jalapeno chile pepper, seeded and finely chopped

1 red bell pepper - cored, seeded and finely chopped

1 green bell pepper - cored, seeded and finely chopped

1 yellow bell pepper - cored, seeded and finely chopped

1 small white onion, finely chopped

1/4 cup cider vinegar

1/4 cup olive oil

1/5 cup white sugar

Mix all together and let set.

Gourmet Vegetarian Pizza

MEAL 2:
Saturday turned out to be a busy day. Tidy the house (sort of), work, grocery shop, take Daphne to the park, hem pants for a friend, make pizza!
We LOVE pizza at our house. I make it almost once a week. So here is the secret recipe:

Crust:
2 1/4 cups Flour (I used a combination of whole wheat and soy flour)
1 Tbsp Sugar
1 Tsp Salt
1 pkg (1 Tbsp) Active dry yeast
1 cup Warm water
2 Tbsp Melted butter or Olive oil

In mixing bowl, combine flour, yeast, sugar and salt. Add water and oil. Mix well. Add more flour, enough to form a soft dough. Knead on a floured surface for 4 minutes. Streatch onto a greased pizza pan. (I find this recipe make a thick dough. I usually double it to make 3 pizzas or sick to the recipe and make 1 and a mini one.)
Cook for 6 min. at 350. Remove from oven and add sauce and toppings.

Sauce:
8 oz can of tomato sauce
1 tsp Oregano (My all time favorite spice)
1 tsp Sage
1 tsp minced Garlic
1/4 tsp red pepper flakes (I actually use a garlic red pepper sauce) -skip this if you don't want it spicy

Toppings:
(In the order i like them on the pizza...I am pickier than my husband is when he does it)
Sauce
1/4 cup Diced onions
(This is where we would add 1/4 lb Pepperoni if we weren;t making a vegetarian pizza)
3-4 cup raw spinach.
16 oz package Mozerella Cheese
generous sprinkle of Nutritional yeast (this is a great protein for Vegetarians)
1 small thinly sliced zuchinni
1/4 cup sliced black olives
1/4 cup chopped artichoke hearts
1/4 cup mushrooms
1/4 sliced Bell pepper
2 sliced Roma tomoatoes

Return to oven and cook for 20 min.
Bon Appetit!

(Before cooking. The spinach really shrinks down when it is cooked...so be generous)

Indian Vegetable Stew

 DAY 1:

I doubled the batch to make plenty to give away and keep for our family. It filled my 4 quart pot right to the brim. This turned out well and looked like the picture, however I am beginning to realize cumin is not one of my favorite spices. My husband's review was, "If I had to eat vegetable stew, this is how I would want it to taste." Was that a compliment? (I thought he was pushing me towards this type of thing??)

This was my first time using a new spice, Cardamom. I had never heard of it before and it took me 30 min in the grocery store to find it. It was also $14 for the small jar! I do think I like it though. I am going to search for some more recipes that use it in the future. 

So here it is:

 

Sweet sautéed onions and a rich mixture of spices create a complex, flavorful base for this extraordinary vegetarian stew.

INGREDIENTS

1 tablespoon extra-virgin olive oil
3 large onions, coarsely chopped (4 cups)
4 cloves garlic, minced
1 teaspoon cumin seed
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon cardamom
1/8 teaspoon cayenne pepper
1 pound new potatoes, scrubbed and quartered
1 1/2 cups water
1/2 teaspoon salt
1 19-ounce c chickpeas, rinsed
1 14-ounce c crushed tomatoes, preferably fire-roasted
1 pound mini carrots
3/4 cup chopped fresh cilantro
3/4 cup low-fat plain yogurt, (optional)

COOKING DIRECTIONS

Step 1
Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring often, until fragrant and beginning to brown, 5 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add cumin seed, ground cumin, coriander, cinnamon, cardamom and cayenne; cook, stirring, until fragrant, 30 to 60 seconds. Add potatoes, water and salt; bring to a simmer. Cover and cook for 10 minutes.
Step 2
Add chickpeas, tomatoes and carrots; stir to combine. Bring to a simmer. Reduce heat to low and simmer, partially covered, stirring occasionally and adding 1/2 cup water, if needed, until the potatoes and the carrots are tender, 30 to 35 minutes. Stir in cilantro. Serve with yogurt, if desired.

My frijoles are your frijoles

This blog is dedicated to a dear friend of mine who has inspired me to do some adventurous vegetarian cooking. Well....adventurous for me anyhow. My husband has been suggesting that I start trying new things with beans, lentils, tofu and new spices. It shouldn't have taken this long with my own mother being a vegetarian. Anyway, so this friend and I set up a "program" where she commissions me to make her a few dinners a week involving anything but meat.

She always tells me she has food envy when she sees what I am eating (even though it usually includes meat) and can be as boring as a turkey sandwich on store brand whole wheat bread.

Well friend, MY FRIJOLES ARE YOUR FRIJOLES. Enjoy!