GOOD RECIPES

Sheet Pan Meatballs with Charred Broccoli

Sausage, Greens, and Beans Pasta

Slow Cooked Black Bean Ragout

https://thehappyfoodie.co.uk/recipes/slow-cooked-black-bean-ragout

Baking!!!

Green Lentil Soup with spiced curry butter (this is one of my fave vegan recipes and the kids love it)

2 T unsalted butter (can use vegan butter or coconut oil)

1 Large yellow onion chopped

3 garlic cloves, chopped

½ teaspoon red pepper flakes

5 ½ C Veggie Broth

1 ½ Cups green lentils

3 Tablespoons unsalted butter (can substitute with vegan butter)

1 Tablespoon Indian Curry

½ Cup coconut milk

1 bunch chives for topping

Combine the 2 Tablespoons butter, onion, garlic and red pepper flakes in a large soup pot over medium heat, stirring regularly, until the onions soften, a couple minutes. Add the vegetable broth and lentils and simmer, covered, until the lentils are tender. This usually takes 20-30 minutes, but can take as long as 50 minutes. 

In the meantime, warm the 3 Tablespoons butter in a small saucepan over medium heat and let it brown. When it starts to smell nutty and fragrant, stir in the curry powder and saute until the spices are fragrant, less than a minute. 

When the lentils are finished cooking, remove from the heat, stir in the coconut milk and ¼ teaspoon salt, and puree with an immersion blender. You can leave the soup a bit chunky if you like, or puree until it is perfectly smooth. Stir in half of the spiced butter, taste, and add more salt if needed. Serve drizzled with the remaining spice butter and sprinkled with chives.

Kale Salad Recipe 

http://ohsheglows.com/2014/11/24/crowd-pleasing-vegan-caesar-salad/

Slow Cooker Vegetarian Chili

Taco Seasoning

1 ½ T Ground Cumin

1 ½ T chili powder

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon dried oregano

½ teaspoon sweet paprika

1 teaspoon salt

½ teaspoon ground pepper

Chili

1 (8oz) can tomato sauce

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

1 (15 oz) can kidney beans, rinsed and drained

1 (10oz) package frozen corn

2 (10oz) cans diced tomatoes with chiles

1 (4oz) can chopped green chiles

1 small onion, chopped

1 package of tempeh

¼ cilantro for topping

(can also top with cheese, sour cream, avocado)

**Combine taco seasoning in a small bowl

For the chili: In a slow cooker, combine the tomato sauce, beans, corn, tomatoes, green chiles, onion, and taco seasoning. Stir well. Cook on high for 6 hours or on low for 8-10 hours.

Slow Cooker Lasagna Soup-- comfort food

Topping

½ Cup ricotta cheese

3 Tablespoons freshly grated parmesan cheese

2 Tablespoons chopped fresh parsley

Soup

Cooking spray

½ onion chopped

2 garlic cloves, chopped

3 cups veggie broth

2 cups marinara sauce

¼ cup chopped parsley

2  bay leaves

Freshly ground black pepper

2 cups baby spinach, chopped

6 ounces lasagna noodles- broken into small pieces

6 Tablespoons shredded mozzarella cheese

¼ Cup chopped fresh basil

Freshly ground black pepper

For the topping. In a medium bowl, combine the ricotta, parmesan, and parsley. Refrigerate until the soup is ready.

For the soup: Heat a large non-stick skillet over medium-high heat and 2 Tablespoons of olive oil.  And the onion and garlic and cook, stirring for 3-4 minutes. Transfer to slow cooker and dd the broth, 2 ¼ cups water, the marinara sauce, parsley, bay leaves and pepper to taste.

Cover and cook on high for 4 hours or on low for 8 hours. About 30 minutes before the soup is ready, remove the bay leaves and add the spinach and broken pasta. Cover and cook on high until the pasta is cooked.. About 30 minutes. 

Divide into six bowls. Top soup with 2 Tablespoons of the ricotta mixture and sprinkle with mozzarella, basil and pepper to taste.

Tortilla Soup

1 yellow onion

1 carrot

1 bell pepper

4 cloves garlic

1 T olive oil

2 ½ teaspoons each ground cumin, dried oregano, and chili powder

½ teaspoon salt

1 can diced tomatoes (14.5 oz)

¼ Cup tomato paste

5 Cups veggie broth

1 T lime juice

6-8 corn tortillas

1 ½ Cups chickpeas

Toppings: chopped cilantro, minced jalapenos, avocado

  1. Chop up the onion, carrot and bell pepper into pieces about the size of a chickpea. Mince the garlic and jalapenos. 

  2. Grab a large soup pot and saute the onion in the oil until it starts to look a little see-through, about 2 minutes. Add the carrot and bell pepper and cook until everything is golden, another 3 minutes. Add the jalapenos, garlic, spices and salt and cook for another 30 seconds. Add the diced tomatoes and tomato paste. Stir and add broth. Let it come to a simmer.

  3. Add the lime and tortilla squares. Stir everything up and let it gently simmer together until the tortillas get nice and soft, about 10 minutes. Now turn off the heat and grab your immersion blender and pulverize it until smooth.

  4. Serve topped with chickpeas, avocado, jalapenos and cilantro. You can also add cheese and sour cream. Dip with tortilla chips !

Baked Spanish Rice

½ onion, chopped

2 tomatoes, chopped (or 1 14 oz can)

3 cloves garlic, minced

1 jalapeno, minced

1 T tomato paste

2 ½ cups vegetable broth

2 cups long grain brown rice

1 ½ T olive oil

½ teaspoon salt

1 cup corn kernels

1 cup green peas

1 T lime juice (about ½ lime)

¼ cup chopped fresh cilantro

  1. Crank your oven to 375. Grab a 9x13 inch glass or ceramic baking dish

  2. In a blender or food processor, combine the onion, tomatoes, garlic, jalapeno, and tomato paste and let that run for about 30 seconds. Pour that into a medium saucepan, mix in the broth, and let it come to a simmer over medium heat.

  3. While the tomato mixture is heating up, spread the rice over the bottom of the baking dish and drizzle the oil and salt over the top

  4. When the broth mixture is at a gentle simmer, pour it over the rice, stir it up so everything is mixed, then cover tightly with foil and put in the oven. Let this bake for one hour.

  5. After 1 hour, pull out the baking dish and fluff the rice around with a fork so everything is mixed back in. Fold in the corn, peas, lime juice and cilantro and mix well. Add salt if needed.