Sunday, September 25, 2011
Tomato Veggie Gazpacho
4 ripe roma tomatoes
5-6 sun-dried tomatoes
(soak 1-2 hours in advance)
½ red bell pepper
¼ teaspoon Italian spice, onion powder, garlic powder, Mr. Dash, spike seasoning, (and other spices that I can’t remember)
¼ to ½ cucumber
One small yellow squash
A little lemon juice
¼ cup chopped red onion (optional)
Add in half of the ingredients in the blender, blending just enough to be soupy, but still chunky. Add more ingredients as needed.
I don’t measure anything so everything is a guess.
Wednesday, August 31, 2011
Spanish Rice and Enchiladas
½ cup dry brown rice
1 cup of water
3 cans of tomato sauce
½ to 1 cup hot sauce
1 can refried beans (or black beans) with some spices
Green and red pepper
Boil the brown rice in a cup of water(more if you need it) for a half hour. Mix the tomato sauce with the hot sauce, this is what I call the tomato sauce. Cut up all the veggies and line them up.
In a pan spread out some tomato sauce ( then put corn tortillas in the pan, on the tortillas, spread some beans, some of all the veggies, some vegan cheese, some tomato sauce, repeat this in layers (I think I did 2 layers) then on the top I put tortilla, tomato sauce (I put quite a bit of sauce) and cheese. This makes the Enchiladas. Put the Enchiladas in the oven for around 20 minutes. (Oh the oven on 350 degrees)
When the half hour is up on the brown rice I put in some tomato sauce, onion, green pepper and some spices and stir until mixed together and cook for around 10 more minutes.
I don’t measure anything so everything is a guess. I usually get one of the bigger can and the medium size can of tomato sauce (I don’t know the ozs. of the cans) and I always have some left over.
I use a taco seasoning packet (not the whole thing), chille powder, paprika, onion powder, garlic powder.
You can use wheat tortillas (I started using corn tortillas cause the wheat tortillas have soy in them and now I like them better cause they don’t seem soggy)
If you’re a vegetarian you can use cheddar cheese (I used to use lots of cheese). And you don’t have to put any cheese or vegan cheese also.
Sunday, May 08, 2011
1/2 cup onion
1/2 red and green pepper (or more)
1/2 cup mushrooms chopped
big pile of chopped up greens
1/2 cup of water or veggie broth
1 small can of tomato sauce (or paste)
2 cans of beans(I used Red Kidney and Pinto)
1 can of pumpkin
1 can of tomatoes
1/2 teaspoon of garlic powder, onion powder, pepper, chili powder, cumin, veggie spice
Saute the onion, green and red pepper and carrots in a large pot with some water over veggie broth.
Add mushrooms, all the spices, tomato sauce, pumpkin and stir.
Add beans, tomatoes, and more water or broth if needed. Stir.
Cover and heat on medium to low for around 30 minutes.
Add greens at the end and stir in.
These measurements are just estimates because I didï¿½t measure anything.
The pumpkin may sound weird but it makes it thick and a little sweet without adding fats and sugar.
I just got all these ideas from various recipes and put the different ingredients together.
Thursday, May 05, 2011
Sautéed Veggies and Beans
Various types of veggies:
broccoli, cauliflower, asparagus, peas, snow peas, peas in a pod, carrots, eggplant, tomatoes, artichokes, red pepper, green beans, corn, mushrooms, zucchini, spinach, kale, bok choy, swiss chard, collard greens, ect. (I just use a combination of what I have, it’s a great way to use up what you have)
lentils (I like this one because they are small), kidney beans, pinto beans, lima beans, edmmen(soy) beans, garbanzo beans, great northern beans, black beans, ect. (I usually use only one type of beans but you could use several types)
Various types of spices:
onion powder, garlic powder, Mrs. Dash, spike. lemon juice, vinegar, liquid aminos, ect.(I just use what I have)
Start chopping up the veggies into small pieces.
Heat up a big pan with some water.
When the water is bubbling add all the veggies (except the greens) and the beans in the pan.
Keep stirring to make sure all the veggies are covered in the water.
Start to add some spices to taste.
Turn the heat off and add the greens, stirring until all the greens are covered.
This recipe never turns out the same because I never measure anything and I always have something different to add to the recipes.
I use fresh, raw, frozen, cooked and canned veggies and beans.
You could add some whole grains too.
This is my fast and easy meal when I need to cook something in the evening.
Saturday, April 23, 2011
Spinach and Red Pepper Hummus
1 Can Chick Peas
Bunch of Spinach
½ Can Roasted Red Pepper
A little Chopped up Onion, Zucchini, Tomato
1Tablespoon of Tahini
1Teaspoon of Lemon Juice, Vinegar (any type)
½ Teaspoon of Garlic Powder, Onion Powder, Spike Seasoning, Mrs. Dash
Put one can (drained and rinsed) on chick peas in the food processor and process.
Start to add the spinach, roasted red pepper, onion, zucchini, tomato and keep processing, then add some lemon juice, vinegar (to taste) and the tahini and process a little more.
Then add all the spices until you like the taste.
Note: I didn’t measure any ingredients so they are just approximant. I just added ingredients I had and I got ideas from different recipes and this is what I came up with.
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