Vegan Bánh mì

Directions

  1. Preheat oven to 400 degrees Fahrenheit
  2. Drain & rinse the jackfruit. In a bowl combine 1 teaspoon soy sauce, garlic powder, ginger, liquid smoke & olive oil. Add Jackfruit to the bowl and toss until coated. Place Jackfruit on top of a baking pan and spread it evenly throughout. (Try for a thin layer so it gets a little crispy in the oven) Bake for 20 minutes.
  3. In a small bowl combine vinegar, the 1/4 cup sugar, and the salt; stir until sugar dissolves. Add carrots & cucumber; toss well. Refrigerate for 15 minutes.
  4. Meanwhile, in another small bowl combine mayonnaise, Asian chili sauce,1 teaspoon soy sauce, and the 1/8 teaspoon sugar.
  5. Spread a thin layer of butter on bread. Place baguette halves, cut sides up, on rack in oven; bake about 5 minutes or just until warm and lightly crisped.
  6. Once Jackfruit is done, shred  with 2 forks and set aside for assembly.  Spread mayonnaise mixture over both sides of toasted baguette. Arrange Jackfruit on baguette halves. Drain carrots & cucumbers, pressing to drain off excess liquid; arrange over Jackfruit. Top with sliced jalapeno. Sprinkle with cilantro leaves. Cut into desired portions.

 

 

3 Bean Chili & Cornbread Waffles

This is a savory, hearty dish that will warm you up on a cold rainy day.

This can also be made vegan friendly

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Chili Ingredients

1 onion, chopped

1 green bell pepper, chopped

1 Tablespoon Vegetable Oil

4 Tablespoons minced garlic

15 oz can kidney beans, drained and rinsed

15 oz can black beans, drained and rinsed

15 oz can pinto beans, drained and rinsed

15 oz can Rotel (or 1 15 oz can diced tomatoes & 4 oz can green chilis)

6 oz tomato paste

2 cups vegetable broth

1 Cup Salsa

2 Tablespoons chili powder

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon oregano

1 teaspoon fajita seasoning

Chili Directions

Sautee onion and bell pepper in oil on medium heat about 6-8 minutes. Add minced garlic and sautee for 30 seconds more.

Transfer veggies to stock pot. Add broth, beans, rotel with juice, tomato paste, salsa, and seasonings. Bring to a light boil. Cover and reduce heat to low. Simmer on low for about 10 minutes.

While Chili is simmering, let’s mix up the waffle batter

Waffle Ingredients

2 Cups Whole Milk

1 teaspoon Vinegar

1 1/2 Cups Corn Meal

1 Cup All Purpose Flour

1 Tablespoon Baking Powder

1/2 teaspoon Salt

2 Tablespoons Sugar

1/4 Cup Vegetable Oil

Waffle Directions

Pre-heat waffle iron

Measure milk and add vinegar, set aside.

In a large mixing bowl, add cornmeal, flour, baking powder, salt, sugar and mix until blended. Make a well in the center of the dry ingredients.

Add milk and oil into the well. Mix batter until smooth.

Using a 3/4 measuring cup, pour batter onto center of waffle iron

and cook according to directions. (I cooked mine about 6 min each)

Serve waffles topped with chili and your favorite toppings

such as shredded cheese, sour cream, or green onions.

Enjoy!

Chili

 

 

Potato Corn Chowder {Crockpot}

When the leaves are changing colors and you feel the wind whip through your hair and nip your nose, nothing warms your soul like a hearty bowl of chowder. This soup is easy to prep and can be thrown into the crockpot to slowly cook while you laze the day away reading your favorite books.

Prep time:  10 mins

Cook time:  6-7 hours on low (or on high for 4 hours)

Serves: 4-6
INGREDIENTS
  • 3 pounds Golden Yukon potatoes cubed
  • 1 quart chicken broth (4 cups)
  • 1 onion chopped
  • 3 Tablespoons of garlic, minced
  • 1 can of creamed corn
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 1 teaspoon of thyme
  • 1 cup shredded cheddar cheese
  • 1 Cup Heavy Cream

Optional Toppings: sour cream, bacon, chives, croutons

Directions

  • Cut your potatoes into cubes.
  • In a large sauce pan, sautee onion in the butter. (about 4-5 minutes until tender)
  •  Add garlic to onions and cook for another minute or 2 until golden brown.
  • Add veggies, chicken broth, and seasonings into crockpot. Cover and cook on low for 7 hours.
  • When done (potatoes should be tender), mash potatoes for a creamy texture. Stir in  heavy cream & cheese
  • Add your selected toppings and enjoy!

Potato Chowder (4) Potato Chowder (1) Potato Chowder (2) Potato Chowder (3)

Burrito Bowl with Cream Sauce

If you are in the mood for a quick dinner with a ton of flavor, then search no more! These Burrito Bowls

pack a punch and will be sure to satisfy your hunger!

4 Servings

Ingredients
 2 Cups hot, cooked Rice

1 can black beans, rinsed and drained

2-3 roma tomatoes, diced

1 1/2 cups corn (I used frozen corn, thawed)

1 heart of romaine lettuce, chopped

1/4 cup onion, diced

1/4 cup bell pepper, diced

Optional Toppings: Cilantro, Guacamole. Shredded Cheese

Ingredients for Cream Sauce

1 Cup Sour Cream

1 Cup Salsa

1 Tablespoon Garlic Powder

1 Tablespoon Adobo seasoning

1/2 teaspoon Cumin

Directions

Combine all ingredients in a mixing bowl and stir until well blended

Directions
Begin layering your bowl: start with rice, then black beans, and vegetables.
Drizzle the creamy sauce on top and enjoy.

Chipotle Burrito Bowl (8)Chipotle Burrito Bowl (9)

Chipotle Burrito Bowl (1)Chipotle Burrito Bowl (6)

Greek Hummus Wraps

Greek Hummus Wraps

If you have been following along my monthly meal plan for September 2015, this next dish is on the schedule for Meatless Monday. It’s fast, easy, and perfect for a weeknight when you need to come up with something healthy in minutes.

Prep time:  5 mins

Serves: 4-6

INGREDIENTS
  • 4-6 Flatbread
  • 2 Cups Hummus
  • 4 Roma Tomatoes, diced
  • 1/2 Cup Red Onion, diced
  • 4 leaves of Romain Lettuce, torn into bite size pieces
  • 1 Cup Kalamata Olives, pitted
  • 1/2 Cup of Feta or Mozzarella Cheese
  • 1 Tablespoon of Olive Oil & Vinegar Salad Dressing/or Greek dressing
  • Fresh Avocado, Sliced or Guacamole (optional)

Directions

  • using a butter knife, spread a thick layer of hummus on to the middle of the flat bread (leave about a 1 inch border around the edges)
  • Top with veggies, olives, cheese, and salad dressing
  •  Roll up wraps like a burrito and cut in half

Serving Suggestion: For a sturdier wrap, toast the flat bread in a toaster oven for a couple of minutes before filling it up

with hummus and veggies.

20150921_18280020150921_182955

20150921_18320120150921_183318

20150921_183434

Spinach & Tomato Quesadillas

Spinach & Tomato Quesadillas

If you have been following along my monthly meal plan for September 2015, this next dish is on the schedule for Meatless Monday. It’s fast, easy, and perfect for a weeknight when you need to come up with something healthy in minutes.

Try it on a night when your kids have football or dance practice. It’s low mess and can also be eaten in the car on the way

to your next event.

Prep time:  10 mins

Cook time:  1 min

Total time:  11 mins
Serves: 4-6
INGREDIENTS
  • 2 Dozen Flour Tortillas
  • 2 Cups Fresh Spinach, rough chopped
  • 4 Roma Tomatoes, diced
  • 2 Cups Mozzarella Cheese
  • Fresh Avocado, Sliced or Guacamole (optional)

Directions

  • Load a flour tortilla with a spoonful of each-Spinach, Tomato, Cheese (or maybe add a little more cheese if your like me and like it cheesey)
  • Top with another flour tortilla and microwave for 1 minute
  •  Allow to cool for a couple of minutes and use a pizza cutter to cut into 4 wedges
  • Serve with fresh avocado slices or guacamole

1 2 3 4

Very Veggie Lasagna

Very Veggie Lasagna
serves 6-8

Ingredients

  • 1 Zucchini
  • 1 Yellow Squash
  • 1 Onion
  • 1 Cup of Carrots
  • 1 1/2 cups shredded cheddar
  • 2 tablespoons butter
  • 1 tsp salt
  • 1/2 tsp thyme
  • 1/8 tsp nutmeg
  • 1/2 tsp paprika
  • 8 oz Cream Cheese
  • 16 oz sour cream
  • 1 stick of butter (8 Tbsp)
  • 1 cup shredded Monterrey Jack cheese
  • 1/2 cup Parmesan
  • 14 oz Quartered Artichoke Hearts (drained and coarsely chopped)
  • 4 oz can diced jalapenos (drained)
  • 10 oz frozen spinach (thawed and drained)
  • 3 Tbsp minced garlic
  • 8 oz Box of Oven Ready Lasagna Noodles
  • 8 oz Mozzarella Cheese

Veggie Layer

    • 1 Zucchini
    • 1 Yellow Squash
    • 1 Onion
    • 1 Cup of Carrots
    • 1 1/2 cups shredded cheddar
    • 2 tablespoons butter
    • 1 tsp salt
    • 1/2 tsp thyme
    • 1/8 tsp nutmeg
    • 1/2 tsp paprika

      Preparation Instructions

      1. Chop all veggies to desired consistency.
      2. Sautee in pan with a 2 Tbsp butter. Sprinkle in seasonings while cooking and toss veggies.
      3. Cook until soft (about 10 minutes)
      4. Add 1 cup of water and cover
      5. Remove from heat and set aside for the lasagna assembly.

1 Veggie
Spinach Dip Cheese Layer

  • 8 oz Cream Cheese
  • 16 oz sour cream
  • 1 stick of butter (8 Tbsp)
  • 1 cup shredded Monterrey Jack cheese
  • 1/2 cup Parmesan
  • 14 oz Quartered Artichoke Hearts (drained and coarsely chopped)
  • 4 oz can diced jalapenos (drained)
  • 10 oz frozen spinach (thawed and drained)
  • 3 Tbsp minced garlic

Preparation Instructions

Heat oven to 350°F. Spray 13×9-inch baking dish with cooking spray. Set aside.

  1. In a medium pot over medium heat, melt together 8oz cream cheese, 16 oz sour cream, 1 stick butter and 1.5-2 cups Monterrey Jack & Parmesan cheeses, stirring frequently until melted and an even consistency. It should start to bubble.
  2. Stir in coarsely chopped artichoke hearts, your drained jalapenos and drained spinach (I used my hands to squeeze spinach over the sink to remove excess water). Finally, stir in 2-3 Tbsp minced garlic.
  3. Remove from heat and set 1/2 aside for the lasagna assembly. Store the other 1/2 for future use.

20150831_185943 20150831_190625

Pasta Layer

  • 8 oz Box of Oven Ready Lasagna Noodles
  • 8 oz Mozzarella Cheese

Assembly Instructions

  1. In a 13×9-inch baking dish, spread 3/4 cup veggies
  2. Place 3 pieces of uncooked pasta crosswise over veggies layer. Pieces should not overlap or touch the side of the pan.
  3. Spread 2/3 cup Spinach Dip Cheese Layer evenly over pasta
  4. Repeat Steps 1-3 two or three more times.
  5. Sprinkle 1 Cup of Mozzarella Cheese for the top layer
  6. Cover with foil. Bake 30 minutes
  7. Remove foil. Bake 10 more minutes until hot and bubbly.
  8. Let stand 5 more minutes before cutting

Assembly 3 Assembly 220150831_191804

Here’s a pic of the hot ‘n bubbly, cheesey goodness

Right out of the oven! Enjoy!

Final Product