Kale Chips

This is delicious recipie from Oh She Glows: Read more: http://ohsheglows.com/2014/03/12/6-tips-for-flawless-kale-chips-all-dressed-kale-chips-recipe/#ixzz45SDpRCbJ  We can down a whole head of kale with no problem.

Ingredients:
PER BAKING SHEET:

• approx. 1/2 bunch kale leaves

• 1/2 tablespoon extra virgin olive oil or melted coconut oil

• 1.5 tablespoons nutritional yeast

• 1 teaspoon garlic powder

• 3/4 teaspoon chili powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon fine grain sea salt or pink Himalayan sea salt

• 1/8 teaspoon cayenne pepper (optional, but do it)

Directions:

1. Preheat oven to 300F. Line a large rimmed baking sheet with parchment paper.

1. Remove leaves from the stems of the kale and roughly tear it up into large pieces. Compost the stems (or freeze for smoothies). Wash and spin the leaves until thoroughly dry.

1. Add kale leaves into a large bowl. Massage in the oil until all the nooks and crannies are coated in oil. Now sprinkle on the spices/seasonings and toss to combine.

1. Spread out the kale onto the prepared baking sheet into a single layer, being sure not to overcrowd the kale.

1. Bake for 10 minutes, rotate the pan, and bake for another 12-15 minutes more until the kale begins to firm up. The kale will look shrunken, but this is normal. I bake for 25 mins. total in my oven.

1. Cool the kale on the sheet for 3 minutes before digging in! This really makes all the difference! Enjoy immediately as they lose their crispiness with time.

1. Repeat this process for the other half of the bunch.

Black Bean Brownies

We make these and then freeze them.  If you feel like a midnight snack, you can just pop one in the microwave for 13 seconds.


INGREDIENTS
1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained
2 large flax eggs (fear not!  It is just flax and water)
3 T olive oil
3/4 cup cocoa powder
1/4 tsp salt
1 tsp pure vanilla extract
heaping 1/2 cup raw sugar or brown sugar
1 1/2 tsp baking powder

Optional toppings: crush walnuts, pecans or semisweet chocolate chips (I like the tiny semi-sweet chocolate chips)

INSTRUCTIONS
Make sure you've rinsed and thoroughly drained your black beans.

Preheat oven to 350 degrees.

Lightly grease a 12-slot standard size muffin pan (not mini).

Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.

Add remaining ingredients (besides walnuts or other toppings) and puree - about 3 minutes - scraping down sides as needed. You want it pretty smooth.
If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.

Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.

Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.

Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.

Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don't be concerned if they seem too moist - that's the point. Plus, they're vegan so it doesn't really matter.

Store in an airtight container for up to a few days. Refrigerate to keep longer.

Black Bean and Sweet Potato Burritos

Ingredients

• 2 sweet potatoes, peeled and cubed small (about 3-4 cups)
• 1 jalapeno, seeded and finely diced
• 1 red pepper, diced small
• 1 small red onion, diced small (about 1/2 cup)
• 2 teaspoons olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15 ounce) can black beans, rinsed and drain
• 1/4 - 1/2 cup chopped cilantro (depending on your taste)
• 2 teaspoons fresh lime juice (from about 1 lime)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 6-8 burrito-size tortillas (whole wheat, white or other favorite variety)

Directions

1. Preheat the oven to 425 degrees F. In a large bowl, toss together the sweet potatoes, jalapeno, red pepper and red onion with the olive oil, cumin, chili powder, salt and pepper. Dump the coated veggies onto a large rimmed baking sheet and roast for 18-20 minutes, tossing halfway through. The vegetables should be tender but not mushy at the end of cooking time.
2. Let the vegetable mixture cool. Scrape the mixture into a large bowl and toss with the black beans, cilantro and lime juice. Taste the mixture and add additional salt and pepper to taste, if needed. Refrigerate the mixture until ready to assemble the burritos or use immediately.
3. Place 3-4 tortillas on a microwave-safe plat and cover with a damp paper towel. Microwave for 15-20 seconds until the tortillas are pliable. Place 1/4 cup or so of the vegetable mixture in the center of the tortilla and top with a sprinkle with shredded cheese, a little of each kind.. Fold in the sides of the tortilla and roll up. Place seam-side down on a baking sheet. Repeat with the remaining tortillas until you have all the burritos you need (the filling can be refrigerated and used for 3-4 days).
4. Bake in a 375 degree F oven for about 10-15 minutes, until heated through and the top of the tortilla is golden brown. Adjust the baking time as needed depending on if the filling has been refrigerated or not. For a softer tortilla, wrap each burrito in tin foil and heat through. Serve immediately.

Homemade Enchilada Sauce

This sauce is easy to make and has a subtle chocolate taste.

2 tablespoons all-purpose flour

 1 teaspoon unsweetened cocoa

 2 tablespoons chili powder

 1 teaspoon cayenne chili powder, or more to taste (optional)

 1 teaspoon dried oregano or marjoram

 2 teaspoons ground cumin

 2 teaspoons granulated garlic powder

 2 cups vegetable broth

 1 cup water

 2 8oz cans of tomato sauce (or 1 16oz can)

 salt to taste

For the sauce: whisk together the flour, cocoa, and spices in a saucepan without turning on the heat. Add 1/4 cup of vegetable broth and stir into a paste. Slowly whisk in the remaining broth and the cup of water. Bring to a boil over medium heat and whisk in tomato sauce. Allow to cook for a few minutes until it thickens slightly to the consistency of tomato soup. Remove from heat and set aside. Taste for salt, you may need to add some depending on the saltiness of the vegetable broth you used.

Tempeh Bacon

I know...fake bacon?  But, it is delicious!

Tempeh Bacon, Vegan Facon
makes about 1/2 cup
*a nice stack for 1-2 sandwiches

5 ounces tempeh (2/3 a standard 8 ounce pack)
1-2 Tbsp maple or agave syrup
1 Tbsp olive oil
1/2 tsp cumin
a dash of cayenne
1 tsp liquid smoke (opt'l)
1 tsp soy sauce
1/2 tsp thick black pepper
for pan: 2 tsp olive oil
*if you don't have liquid smoke use these BBQ spice combos:
(garlic, pepper, paprika and onion)

To make:

1. Very thinly slice the tempeh.

2. As thin as you can slice it without it falling apart.

3. Combine all ingredients in a shallow dish.

4. Soak tempeh in marinade for 1-2 minutes.

5. Turn saute pan on high, add 1-2 tsp olive oil. Lay the tempeh flat on skillet. One layer only. Drizzle a bit of excess marinade onto skillet-it should be sizzling a lot now.

6. Allow to cook for 1 minute, then flip. Allow to cook for another minute on other side-or until both sides are crisp and browned.

7. Lay cooked tempeh on parchment paper to cool. Sprinkle with black pepper and thick sea salt to taste.

8. For a crisper tempeh bacon, do not pour excess marinade in skillet, and allow all liquid to steam off of pan while cooking.

Chia Pudding

I know it seems a little weird, but it is surprisingly tasty and a really healthy way to satisfy a sweet tooth.  We love this for an evening sweet snack (not even just "it's pretty good for how healthy it is" - it's seriously really really good).

1/4 cup chia seeds
1 cup coconut milk
2 T agave nectar
vanilla to taste (about 1/2 tsp)
{fresh raspberries}

Mix all ingredients together very well.  Refrigerate for at least 2-3 hours, or overnight.  It should end up with a thick texture, a lot like tapioca pudding.  This will make 2-3 servings.

We think it is absolutely best served with a big handful of fresh raspberries.

Variations:
You can change pretty much any part of this you want (except the chia) - almond milk instead of coconut milk, honey or stevia instead of agave nectar, cocoa powder or pureed fruit instead of vanilla.

Vegetable Tian

This is hands down one of my favorite cooked vegetable recipes. I had small potatoes and small roma tomatoes, so I ended up using two of those to make everything else come out even.

Ingredients:

1 Tbsp. olive oil
1 medium yellow onion
1 tsp. (2 cloves) minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp. dried thyme
to taste salt & pepper
1 cup shredded Italian cheese

Directions:

STEP 1: Preheat the oven to 180 (400 degrees f) Finely dice the onion and mince the garlic. Thinly slice remaining vegetables.  This step is really easy if you have a mandolin slicer, and it made me fall in love with mine all over again.  I'm not sure I'd like the recipe as much without it, because that's a LOT of thin slicing...

STEP 2: Sauté onion and garlic in a skillet with olive oil until softened (about five minutes).

STEP 3: Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown

Pina Colada with a Side of Green Smoothie

I have been experimenting with green smoothies for breakfast lately, and have learned a lot of things.

1. They can be really tasty - most of the time adding a serving of veggies doesn't affect the flavor or texture of the smoothie (at least not in a bad way).  It's also the only way I can get vegetables into a certain picky 2-year-old I know.
2. No matter what the recipes say, and no matter what ugly color your smoothie ends up without it, under no circumstances should you put a beet in your smoothie.  They taste like dirt, and they make your whole smoothie taste like dirt.
3. When in doubt, keep blending. It's hard to get into the "smoothie" mode if you are chewing up little bits of spinach with every... sip?
4. I'm not into the protein powder thing - it's weird and I'm not a fan of the texture.  We really like chia seeds around here, though - a natural complete protein that also serves as a thickener.  So I usually throw in a half tablespoon of those.
5. Other than that, they tend to be pretty forgiving.  Put enough fruits and juice/yogurt in and they end up alright - I usually use carrots, broccoli, or spinach.

This is the best recipe for a green smoothie I have found so far -- I really do enjoy it.  Serves two.

½ cup coconut milk
1 cup coconut water, filtered water, or fruit juice
2 handfuls spinach
2 kale leaves
1 cup mango
1 cup pineapple (I use frozen mango and pineapple chunks)
½ orange , peeled
1 banana

I don't always have all those ingredients on hand, so I have tried a bunch of substitutions.  The original version is still best, but the others have all been good, too.  In spite of my vocal distaste for kale, it actually doesn't affect the flavor of this much.  However, if you don't have a high-powered blender, the kale can leave little stringy things in your smoothie, so I usually substitute in some broccoli.  I have also put in an apple instead of a banana, or strawberries (tops on, as long as they aren't starting to wilt) if I don't have an orange.   

Crockpot Refried Beans

1/2 onion peeled and halved
 1 lbs of dry pinto beans (no need to rinse or sort or soak)
1/2 jalapeno (remove the seeds for more heat.)
 1 TBSP pressed garlic
1/2 tsp cumin
1/2 TBSP chili powder
  4.5 cups chicken or vegetable broth
1.5 cups water

Directions:
Basically, dump everything into a crockpot and cook on high for about 6-8 hours.  Pour half of the beans and all of the onion chunks into a blender and puree.  Pour the puree back into the crockpot and stir. You can add more water if needed.

Breakfast Couscous

Couscous has replaced cereal as the breakfast staple at our house.  It's much healthier and sticks with you longer than cereal.  (Except Lydia - she will eat couscous occasionally, but definitely still prefers her Cheerios.)

You need:

Whole wheat (not Israeli) couscous (we buy it at Trader Joe's, but I'm sure you can find it other places)
One individual serving-size cup of diced fruit (4 oz).  We like peaches best, but pears are good, too.  Mixed fruit isn't as good because pineapple or other hard fruits don't work as well.
Water

1. You will use equal parts couscous and liquid.  I use 1/4 of a cup, Daniel eats 1/3 of a cup.  Measure your couscous and put it in a microwave-safe cereal bowl.
2. Drain the syrup from the fruit into the measuring cup.  Fill the measuring cup the rest of the way with water, and stir the liquid into the couscous.
3. Microwave on high for 2 minutes.
4. Stir in the fruit, and enjoy!  Daniel and Lydia prefer it with a splash of milk as well.

When I'm feeling more ambitious, I also like to make apple cinnamon couscous:

You need:

Equal parts water and couscous
1/2 an apple, grated
Brown sugar to taste
Cinnamon to taste

1. Stir all ingredients together.
2. Microwave on high for 2 minutes.
3. Enjoy!

Mango Salad Dressing

So much delicious! I highly recommend this one with baby lettuce, red pepper, and mango.

Ingredients

150 g Flesh of about one mango
1/2 cup Water
1 tsp. Red wine vinegar
2 tsp. Rice vinegar
2 tsp. Extra virgin olive oil
1/4 tsp. Salt
1/4 tsp. Onion powder
1/2 tsp. Basil, dried
1/8 tsp. Cayenne pepper (optional)


Instructions
1. Puree everything, except half the basil, in a blender until super smooth.
2. Taste and adjust seasoning if necessary.
3. Add the rest of the basil and mix.

Cholent

Cholent is a Jewish beef stew that's typically served on Sabbath. It is great because it is loaded with fresh vegetables and it has a really different flavor than you would taste elsewhere. It is also a good way to use some strips of TVP is you happen to have a large bag of them. I will own that the ingredients are a little harder to come by, but it is worth it. From the Veganomicon.
2 tablespoons olive oil
1 large onion, cut into medium-size dice
3 cloves garlic, minced
½ teaspoon tarragon
1 teaspoon caraway seeds
1 teaspoon salt
Several pinches of freshly ground black pepper
½ cup red cooking wine, water, or vegetable broth
2 bay leaves
½ cup French lentils, rinsed (Whole Foods has them in the bulk section)
1 cup peeled, sliced carrorts (about ½ inch thick)
4 medium-sized potatoes (about 1 ¼ pounds), peeled and cut into ¾ inch chunks)
1 (15 ounce can) tomato sauce
3 cups water
1 cup TVP chunks ( not granules or crumbles, if you use Mom’s TVP chunks, you may want to cut them a little)
1 cup frozen or canned and drained lima beans or green peas
1 (15 ounce) can kidney beans, drained and rinsed

Preheat a large soup pot over medium heat. Sauté the onions in the oil until translucent, 5 to 7 minutes. Add the garlic, tarragon, caraway seeds, salt, and pepper. Sauté until the garlic is fragrant, about a minute more.
Deglaze the pot with the red wine. Add the bay leaves, lentil, carrots, potatoes, tomato sauce, water, and TVP chunks. Mix together. Cover and simmer for about 30 minutes, until the potatoes and carrot are tender.
Add the lima and kidney beans and cook until heated through.

Slow Cooker Cabbage Rolls

12 leaves cabbage

1 cup cooked white rice

1 egg, beaten

1/4 cup milk

1/4 cup minced onion

1 pound extra-lean ground beef (we use 99% fat free ground turkey)

1 1/4 teaspoons salt

1 1/4 tsp ground black pepper

1 (8 ounce) can tomato sauce

1 tablespoon brown sugar

1 tablespoon lemon juice

1 tsp Worcestershire sauce

1. Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.

2. In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper.

3. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.

4. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.

5. Cover, and cook on Low 8 to 9 hours. 

*The extra sauce is also good over some extra rice.

Grilled Pineapple

1/2 cup fresh lime juice
1/2 cup light brown sugar, packed
1 pineapple, trimmed and cut into 1.2-inch thick slices

In a ziplock bag, combine lime juice and brown sugar. Mix well. Add pineapple, stir to coat; cover and marinate 30 minutes or more.

Brush grill with oil. Place fruit on grill rack, and grill 2 to 3 minutes per side.

Minestrone Soup

This recipe is originally from Carrie Laudie, with a few of my own adaptations. It is full of fresh vegetables, has a great flavor, and is very filling!

Ingredients:

1 Tbsp olive oil

1 c sliced carrots

1/2 c chopped celery

1/2 c onion

5 1/4 c (low sodium) chicken broth (or vegetable broth)

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

1 c fresh green beans cut into 1/2 inch pieces

1/4 tsp black pepper

1 clove fresh minced garlic (optional)

1 c bow tie pasta

1 medium zuchini, quartered lengthwise and cut in 1/4 inch pieces

2 cans (14.5 oz; no salt added) diced tomatoes with basil and garlic; undrained

Instructions:

1. Saute carrots, celery and onion in oil for 5 minutes, stirring frequently.

2. In large pot add sauteed mixture, chicken broth, garlic, green beans and pepper. Bring to boil.

3. Add pasta. Lower heat and let simmer 5 minutes.

4. Add zuchini, return to boiling. Let simmer 8-10 minutes until pasta is tender.

5. Add diced tomatoes and beans, heat through.

Grilled Chicken with Ginger-Peach Glaze

This recipe is from foodfit.com. Super tasty.

For the ginger-peach glaze:

2 tablespoons red wine vinegar
2 tablespoons sugar
2 teaspoons freshly grated ginger
2 cloves garlic, crushed
1/2 cup peach jam or preserves
1 teaspoon low-sodium soy sauce
salt to taste
freshly ground black pepper

For the chicken:

4 boneless, skinless chicken breasts, about 4 oz. each
1 tablespoon olive oil

Instructions:

For the ginger-peach glaze:
1. In a small saucepan, heat the vinegar and sugar over medium heat until the mixture boils and the sugar dissolves. Add the ginger and garlic and cook for another minute. Add the peach jam or preserves, whisk the mixture together and bring it to a boil. Remove from heat.

2. Add the soy sauce and season with salt and pepper.

For the chicken:
3. Preheat the grill to medium-high.

4. Sprinkle the chicken with salt and pepper and drizzle with olive oil.

5. Place the chicken on the grill and cook until the juices run clear, 6 to 8 minutes per side.

6. Place the chicken on a serving platter and brush it with the ginger-peach glaze.

TVP Spaghetti Sauce

I think that this recipe is delicious, easy, and freezes very well!

1 and a half cans of no tomato sauce
1 can of diced tomatoes - no salt added
1 can of tomato paste
1 cup of TVP crumbles
Spices to taste (I prefer oregano, minced garlic, white pepper, and fresh basil)
Splash of extra virgin olive oil

Place all ingredients in a crock pot and cook on low for several hours to let the flavors mature. The left overs freeze very well. I like to freeze it in ziplock bags for easy dethawing.

Dahl Soup!

1-2 tablespoons sea salt
1 teaspoon garam masala
1-2 tablespoon curry blend
2 seeded chilis
1 bulb smashed and chopped garlic
1 cup chopped fresh cilantro
8 cups veggie broth
2 cups yellow split peas
1 large can garbanzo beans
1 bag frozen peas and carrots
1 large yam/sweet potato cubed
1 large diced onion
1-2 cups chopped cauliflower
2-4 tablespoons olive oil
1 can coconut milk (optional)
black pepper to taste

Add salt throughout each step.

1. Rinse split peas well and soak overnight
2. Bring veggie stock to a boil, cook split peas until soft (1-2 hours)
3. Add sweet potato, onion, chilis, curry, masala, and garlic. Cook on low to medium heat - stir frequently (10 minutes)
4. Add veggies, cilantro, and olive oil. For a richer stew, add coconut milk. Simmer on low heat for 30 minutes to 1 hour. Serve over basmati rice.

Rustic Italian Soup

This delicious, low-fat veggie soup is a bit intense to make, but it is worth it!

1 16 oz package frozen mixed bell pepper strips
1 14.5 oz can no-salt-added diced tomatoes, undrained
1 14 - 14.5 oz can fat-free, low-sodium chicken broth
1/2 15.5 oz can no-salt added navy beans, rinsed and drained (salted beans work fine too)
3 tablespoons chopped fresh basil
2 tablespoons snipped fresh parsley
1 tablespoon balsamic vinegar
1/2 teaspoon dried oregano, crumbled
1 medium garlic clove, minced
1/8 to 1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil
1/4 teaspoon slat

In a food processor or blender, process the bell peppers, undrained tomatoes, broth, beans, basil, parsley, vinegar, oregano, garlic, and red pepper flakes until slightly chunky or smooth. Pour into a large saucepan, Bring to a boil over high heat. Reduce the heat and simmer, covered, for 20 minutes, or until the flavors are blended. Remove from the heat. Stir in the oil and salt. Ladle into soup bowls.

TVP Slow Cooker Chili

Easier Slow Cooker chili that is a great way to use TVP crumbles. Nope, it won't be like real ground beef. But, it is still tasty.


•4 cups veggie broth or filtered water
•1 1/2 cups dried TVP
•1 cup corn
•1 1/2 cups cooked beans (I used black beans, but pintos, kidney)
•2 cups diced heirloom tomatoes, diced (or 2 – 14 oz can diced tomatoes)
•2 cloves garlic, minced
•1/2 onion, minced
•2 Tb. tomato paste
•1 Tb good chili powder
•1 tsp. chipotle powder
•1 tsp. oregano
•1 Tb liquid smoke (I didn't use this one)
•1 tsp garlic Tabasco (I used normal Tabasco)
•chopped cilantro for garnish

Mix all the ingredients in your slow cooker and cook on low 6 – 9 hours. Serve topped with chopped cilantro.