Kale and Potato Bowl

Have you ever had to marinate something, like tofu or tempeh?

A lot of times after something is marinated, it comes out of the marinade onto a baking sheet and baked in the oven.

The rest of the marinade just gets tossed!!!!

If your anything like me you hate wasting that marinade!  It can be used for so many other things.

Just like this Kale and Potato Bowl!

Kale Potato Bowl

Ingredients:

  • any kind of leftover marinade you have
  • 3-4 cloves of garlic, minced
  • 1 medium onion, chopped
  • 8 oz bella mushrooms, sliced
  • 4-6 cups of kale
  • black beans
  • baked potatoes

Directions:

  1. In a large pot, add about 1/4 cup of your marinade.  Add the garlic and onion and sauté for about 4 minutes.
  2. Add the mushrooms and the rest of the marinade and cook over medium-high heat, stirring occasionally, until the mushrooms have absorbed most of the liquid.
  3. Add the kale, cover the pot, and cook for an additional 5 minutes.*
  4. Pour this into a bowl with some black beans and a chopped baked potato.

* You will have some liquid leftover.  I added this to my bowl so it was like a really thick stew, but if you don’t want the liquid just use a slotted spoon to leave the liquid in the pot.

Chickpea and Cabbage Soup

I had 1/2 a head of cabbage so I googled some ideas and came across this incredibly delicious soup!  The best part was I had all the ingredients to make it except the optional pine nuts and it looked super simple to make!

Cabbage Soup

This recipe was adapted from here:

Ingredients:

  • 1 onion, chopped
  • 2 medium carrot, chopped
  • 4 cloves garlic, minced
  • 6 cups vegetable broth
  • 1/2 head cabbage, chopped
  • 1 15 oz can diced tomatoes
  • 1 16 oz can chickpeas
  • pepper, to taste
  • 1/3 cup fresh basil
  • optional: pine nuts

Directions:

  1. Heat a large skillet, add 2 tablespoons of water, and sauté the onion for about 3 minutes.
  2. Add the carrots and garlic and cook for about 2 minutes.
  3. Add all remaining ingredients, except basil and pine nuts.
  4. Reduce heat and allow to simmer, covered, for about 25 minutes.
  5. Stir in basil and pine nuts.

IMG_2984

Not only is this recipe great for St. Patrick’s Day with the cabbage, but it is a great soup to enjoy on a cooler day now since we are SO close to spring and will soon be craving salads, smoothies, and fresh fruit! Not like I don’t crave that stuff now, but in the summer you’re more likely to eat those foods than you are to eat soups.

Zucchini Pasta

I have been very into light, mostly raw foods lately.  This meal is extremely flavorful, quick to make, and uses only real whole foods!

Zucchini Pasta

This recipe was adapted from Choosing Raw.

Ingredients:

  • 6 Roma tomatoes
  • 1 package of sun-dried tomatoes, hydrated in water and drained
  • 1/4 tsp salt (can omit)
  • 1 tablespoon water
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup (or use medjool dates)
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano

Directions:

  1. Blend all ingredients in a high-speed blender until smooth.
  2. Pour over zucchini pasta made with 4 medium zucchini with a veggetti.
  3. Top with nutritional yeast and enjoy!

You really can’t go wrong with this marinara sauce.  I actually don’t even measure the ingredients and just add everything to taste.  This sauce can be served over anything like pasta, rice, or beans.

Pasta Salad

This summer has absolutely flown by!  I cannot believe I go back to work on Monday.  To end the summer, I went on a hike yesterday and had a great summer-time dinner waiting for me when I got back.  I have been wanting to make a pasta salad for a long time and never got around to it.  I figured pasta salad would be great after a hike.  Pasta salad is actually quite easy to make and it makes so much that you will have leftovers for the week.  This is perfect for those work days.

Pasta Salad

This recipe has been adapted from two recipes: here and here.  I chose ingredients for the pasta salad based on what I liked between the two and I liked the oil free dressing better.

Ingredients:

  • 1 lb tri color spiral pasta (or any kind will work.  I used this.)
  • 1 16oz package frozen broccoli
  • 1 cup sliced carrots
  • 1 cup green bell pepper, chopped
  • 1 cup tomatoes, chopped (I sliced grape tomatoes in half)
  • 1 cup cucumber, chopped
  • 1 can black olives, sliced
  • 1 can chickpeas
  • 1/3 cup tamari
  • 1/3 cup wine vinegar
  • 1/3 cup water
  • 1 tsp mustard
  • dash of hot sauce

Directions:

  1. Cook your pasta according to the directions on the package.  Allow to cool.
  2. Slice all your veggies and add them to your cooled pasta.
  3. Add the black olives and chickpeas.
  4. Mix together the dressing ingredients in a shallow bowl.
  5. Pour the dressing into the pasta salad and mix to combine.
  6. Chill a couple of hours, if desired, and serve.

I bought carrots and olives that were already pre-sliced which made this meal even easier to put together.

Pasta Salad 2

The best thing about pasta salad is you can just cook some pasta and add any kind of veggies that are your favorite for a bowl that you find delicious!

Gazpacho

A coworker gave me this recipe.  She made it before, but I was not able to try any because it called for a can of tomato soup which contains wheat flour.  When she handed out the recipe I wanted to make this immediately with my own tomato soup!   My recipe for tomato soup (see below) makes a lot of tomato soup and you will not need it all.  So one of the best things about this gazpacho is you get tons of gazpacho and a lot of tomato soup too!  You will have plenty of leftovers to enjoy for the next few days (depending on how many people you’re feeding).

On a hot summer day, this cold soup is perfect.  It is so tasty and absolutely 100% healthy.

Gazpacho

Ingredients:

  • 22 ounces tomato soup (or you can use 2 cans of tomato soup, undiluted)
  • 3 cups tomato juice
  • 2.5 cups water
  • 1 chopped cucumber
  • 1 chopped tomato
  • 3/4 chopped green pepper
  • 1 small chopped onion
  • 4 tbsp wine vinegar
  • 2 tbsp commercial Italian dressing
  • 2 tbsp lemon or lime juice
  • 2 cloves garlic, minced
  • 1/2 tsp pepper
  • 1/2 tsp hot sauce

Directions:

  1. Make tomato soup.  Measure out 22 ounces and pour into a large bowl.
  2. Add all other ingredients and stir.
  3. Chill for at least 6 hours.

How simple is that!?  Even though there is some chopping, it is only 4 items that need to be chopped which really doesn’t take that long.  Plus, you don’t have to cook anything so once it’s chopped it can go directly into the serving bowl!

Also, I know it is much easier to just open and pour in 2 cans of tomato soup, but I highly recommend trying my recipe.  It really does not take that long and the chickpeas add a nice creaminess and some good protein!

Lemon Baked Tofu

With the warmer weather and summer on its way I have been craving light, fresh meals.  I was also craving some protein in the form of tofu.  I did not want to make my usual baked tofu, but wanted to make it more fresh and summery tasting.  The first flavor I thought of was lemon!  So I googled some ideas for lemon baked tofu and came across this recipe!

Lemon Baked Tofu 2

This recipe was adapted from here:

Ingredients:

  • 1 block of tofu
  • 2 small lemons
  • 1 tbsp tamari
  • 1/2 tbsp olive oil
  • 1 tsp balsamic vinegar
  • black pepper, to taste

Directions:

  1. Press tofu to get out all moisture.
  2. Squeeze the juice out of the lemons into a shallow, long bowl.
  3. Add the rest of the ingredients to the bowl and stir.
  4. Slice tofu into triangles.  (I started with 4 squares and cut each square in half to make 8 squares.  Then I formed triangles out of those squares for 16 total pieces of tofu.)
  5. Place tofu in the bowl making sure to coat each slice and allow to marinate for at least an hour, flipping once halfway through.
  6. When tofu is marinated, preheat oven to 400F.
  7. Lay tofu slices on a baking pan with foil sprayed with olive oil (to prevent sticking).
  8. Bake for about 10 minutes, flip pieces, then bake for another 10 minutes.

Lemon Baked Tofu

If you like crispier tofu, bake a little longer.  But be careful, once it starts to brown it can burn very quickly.

Smoky Split Pea Soup

I have been loving soups, stews, and chilis again this winter!  In celebration of the first day of winter (even though it was 60 degrees!) I made this delicious soup!

Smoked Split Pea Soup 2

This recipe was adapted from Appetite For Reduction:

Ingredients:

  • 1 tsp olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • several pinches ground black pepper
  • 1 tsp salt
  • 4 tsp smoked paprika
  • 2 tsp dried thyme
  • 1 1/2 cups diced carrots
  • 1 1/4 cups split peas
  • 6 cups vegetable broth
  • 1 tbsp lemon juice

Directions:

  1. In a large pot saute onion in the olive oil until translucent for about 4 minutes over medium-high heat.
  2. Add garlic, pepper, and salt and saute for another minute.
  3. Add paprika and thyme and stir continuously to toast the spices.
  4. Add the carrots, split peas, and broth.
  5. Cover the pot and bring to a boil.
  6. Once it’s boiling, lower the heat to a simmer and cook for about 40 minutes, until the peas are creamy, stirring occasionally.
  7. Add the lemon juice and taste.  Add extra lemon juice, salt, or pepper if needed.

Smoked Split Pea Soup

The longer this soup sits, the more flavorful the soup will taste.  If possible, try making at least a few hours before serving!

Next time I make this soup, I’m doubling the recipe.  I bet eating the leftovers the next day would be delicious and lunch would already be ready!

Smoked Split Pea Soup 3

Cocoa Chili

Anything with the word cocoa in it sounds delicious and needs to be made immediately!  Cocoa Chili may sound unusual, but it is tasty in a surprising way.  With this cold, snowy weather, I figured this would be a great time to post this chili recipe!

Cocoa Chili

Whenever I make chili, I like to add in TVP for a “meatier” texture.  Plus it’s very high in protein!  This recipe was adapted from here:

Ingredients:

  • 2 tbsp coconut oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp oregano
  • 1/2 tsp cinnamon
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tbsp chipotle sauce*
  • 1.5 tbsp raw sugar
  • 2 14 oz cans diced tomatoes
  • 1 cup veggie broth**
  • 1 can mild green chilies
  • 3 cans of beans, drained and rinsed (I used black beans, kidney beans, and cannellini beans)
  • 1 cup TVP

Directions:

  1. In a large pot, heat oil over medium heat.
  2. Saute onion and pepper until soft, stirring occasionally.
  3. Add garlic and stir again, cooking for about 1 minute.
  4. Add cocoa powder, oregano, cumin, salt, and cinnamon and stir for about 1 minute.
  5. Add in tomatoes (with the liquid), veggie broth, green chilis, and chipotle sauce and stir to combine.
  6. Bring to a boil.  Once boiling, reduce to a simmer.  Add beans and sugar.
  7. Simmer over medium-low heat, stirring occasionally.
  8. Allow to cook for about 20 minutes.  Stir in TVP.
  9. Continue to cook for another 10-25 minutes, until desired consistency is reached.  The longer it cooks, the more it will thicken.
  10. Adjust spices to taste and serve!

* If you don’t have chipotle sauce, you can just use any hot sauce.  Maybe add in about 1 tsp of chili powder as well?

** I used 1 cup of veggie broth, but you can add up to 2 cups if you like your chili less thick.

For an even quicker meal, I’m sure this can even be prepared in a crockpot.  Just put everything in the crockpot, stir, and allow to cook on low 7-8 hours or on high 4-5 hours.  If you use the crockpot, you won’t have sauted veggies unless you do that step before adding everything to the crockpot, but I’m sure it still tastes great!

Based on 8 servings, this recipe yields approximately 245 calories and 16g protein.

Tortilla Pizza

I love making pizza!  Unfortunately, it is extremely hard to find a gluten free and vegan pizza crust unless I want to spend like $7 on a pre-made pizza.  Yes, a pre-made pizza is easy, all you have to do is stick it in the oven and bake it, but then I don’t get to choose what ingredients to top my pizza with. Plus, like I said, $7! for a pizza! And it isn’t even that big, 2 people could share it as a light dinner.

Usually, I make socca pizza, but it can take some time to mix, bake, and bake again with the toppings.  Fortunately, I came across a recipe that uses a tortilla as the base of the pizza crust.  I’m not the biggest fan of a very thin crust, but of course that is the type of crust a tortilla is going to provide.  However, I loved how quick and easy it was to make this pizza.  And actually, the crispy tortilla was not bad at all – kind of like a tortilla chip with pizza flavor!

Tortilla Pizza

This recipe was adapted from here:

Ingredients:

Directions:

  1. Preheat oven to 350F.  Spray pizza pan with non-stick spray and place tortilla on the pan.
  2. Mix together the tomato paste and all the spices.  Alternatively, you could use store-bought pizza sauce.
  3. Spread the sauce on top of the tortilla.
  4. Top with cheese and any toppings you choose.
  5. Bake for 15 minutes.
  6. Allow to cool before slicing.

Tortilla Pizza 2

My pizza topped with spinach, olives, and chickpeas!

This pizza was so easy and tasty.  I will definitely be making this again when I want a quick pizza!

Tortilla Pizza 3

This pizza looked so good, I couldn’t wait to eat it!

Coconut Chickpea Rice

I can’t believe I haven’t posted an entree recipe in over a month!  This summer I have been all about eating lightly – smoothies, salads, oats, simple sandwiches, fruits and veggies, and just snacking.  Soon it will be cooler weather and I’ll most likely cook more actual meals.  Plus, there are so many new recipes (as well as delicious old ones I want to remake) that I want to try that I really need to start cooking them so my list gets shorter!  I think I might have to start cooking dinner on Sunday’s again!  It is always the easiest day for me to cook a big meal since it is not in the middle of the work/school week and Sunday’s are a good day just to veg out at home.

I have been loving coconut all summer long.  When I saw this recipe for coconut rice with chickpeas and broccoli, I knew the combination would taste amazing!  This recipe almost reminded me the same taste of creamy broccoli soup, except this is a rice dish and obviously dairy free!

Coconut Chickpea Rice

This recipe was adapted from here:

Ingredients:

  • 2 13.5 oz can light coconut milk
  • 2 15 oz can chickpeas, rinsed and drained
  • 1 medium onion, diced
  • 1 tbsp olive oil
  • 6 cups broccoli florets, chopped
  • 1 cup roasted cashews, chopped
  • 2 tsp garlic
  • 1.5 tsp ginger
  • 1 tsp salt
  • dash of pepper
  • dash of paprika
  • 2.5 cups cooked brown rice

Directions:

  1. Heat olive oil in a pot over medium high heat.  Add onion and broccoli and stir for approximately 5 minutes, until onions begins to soften.
  2. Add chickpeas and stir for another minute.
  3. Pour in coconut milk and all the spices and simmer for approximately 20 minutes.
  4. Add cashews and brown rice and stir.  Let sit for 5-10 minutes before serving.

Coconut Chickpea Rice 3

The original recipe calls for curry, but I did not have that spice and my mom does not like curry and I wanted this to be enjoyed by the whole family so I decided to omit it.  If I did have curry, I probably would have added a little to my own bowl though.  I also changed some of the spices.  I added extra garlic, some pepper, and paprika.  Feel free to adjust the seasonings to your own taste buds.  A third thing I changed from the original recipe is I added extra brown rice.  After I allowed it to simmer for 20 minutes, it was still quite liquidy so I added extra brown rice to help soak it up.  It came out fantastic!  The above recipe reflects the changes I made to the original.

I also doubled this recipe so that there would be enough to feed a family of four.  We had a small bowl of leftovers which actually worked out perfectly because I had lunch ready for the next day and it still tasted great!

Coconut Chickpea Rice 2

Sorry these aren’t the prettiest pictures.  I forgot to take a picture the night I made this meal so these are pictures of a second helping of leftovers.  Yeah, they were that good 😛