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Green Fed

a blog about a girl who decided eating plants was the way to go

Category Archives: dinner

I made this last night and it was FABULOUS!!

 

Gold Rush Chili (from Fat Free Vegan Kitchen)

  • 1 butternut squash, peeled and cut into 1/2-inch cubes
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 tablespoon mild chili powder
  • 1 1/4 teaspoons ground cumin
  • 2 teaspoons Mexican oregano
  • 1/8-1/4 teaspoon chipotle chili powder (or to taste)
  • 2 15-ounce cans diced tomatoes
  • 1/2 cup water
  • salt and freshly ground black pepper, to taste
  • 2 15-ounce cans beans (see note above), drained
  • 3 green onion, sliced (for garnish)

Instructions

  1. Prepare the butternut squash (see discussion above), and set it aside. Heat a large, non-stick pot over medium-high heat, and add the onion and bell pepper. Sauté until the onion is translucent and the pepper is soft, about 7-9 minutes. (You may add a little water to prevent sticking.) Add the garlic and sauté for 2 more minutes.
  2. Add all the seasonings, and stir well to coat the vegetables. Stir in the tomatoes (and their juice), water, squash, salt, and pepper. Cover and reduce the heat to a simmer. Cook for 20 minutes.
  3. Add the beans, and adjust the seasonings, if necessary. Cover and cook until the squash is tender but not falling apart (about 40 minutes). Serve in bowls, garnished with green onions.

 

I’ve been working my way through the Food Matters Cookbook.  And let me tell you, there are some fantastic recipes in there!

We LOVED these!

Edamame Cakes (from Food Matters Cookbook)

2 c. edamame
1 T. sesame oil
1 egg (or 1 Flax Egg:  1 Tbsp ground flax mixed with 3 Tbsp water)
salt and pepper
whole wheat flour, as needed

Bring a pot of water to a boil.  Add frozen, shelled edamame and cook for 5 – 10 minutes, until tender.  Drain (and reserve some of the cooking water.) Pulse edamame, egg, sesame oil, salt, and pepper.  Do not puree.  Add a touch of whole wheat flour to thicken or a touch of water to thin.

Cook in a skillet with vegetable oil or extra virgin olive oil, about four minutes per side.

Soy drizzling sauce
1/4 c. soy sauce
1 T. rice vinegar
1 T. sesame oil
1 tsp. sugar
1 tsp. fresh minced garlic
1 tsp. fresh ginger (or ground if you’re in a pinch)

Serve with brown rice.

We’ve been eating this yummy chili for a few years now, and it’s never gotten old.  I always look forward to the weather cooling down a bit so I can start making it again.  It’s so satisfying and yummy, and even better the next day!

Quinoa Chili

2 cans beans (I like Kidney and Black), drained and rinsed well

2 tsp oil

1 medium onion, chopped finely

2 tsp salt

1 bell pepper, chopped

2 cloves garlic, minced

2 tsp cumin

1 tsp oregano

1/4 tsp cayenne (optional)

1/4 tsp cinnamon

1 Tbsp chili powder

2/3 cup quinoa, rinsed well

1 cup frozen corn

2 cups crushed tomatoes

1 cup water (I like a mixture of veggie broth and water)

Sautee onions over medium heat til tender.  Add spices and peppers; saute for 5-10 minutes.  Add quinoa and toast for a few minutes.  Add corn, tomatoes and water & simmer for 20 minutes over medium-low heat.  Add beans and simmer for another 15 minutes.

Serve with sliced avocado on top.  YUM!

Would you ever eat lasagna with TOFU in it?  Yah, me neither… that is until I made this recipe!  It’s seriously fabulous, and if I didn’t make it, I would have NO idea that tofu stood in place of  the ricotta.  Be brave, try it!  You’ll be glad you did!

To start out, get your Tofu Ricotta ready:

2 lb extra-firm tofu
4 tsp lemon juice
2 clove garlic
1/2 tsp salt
pinch ground black pepper
15-20 fresh basil leaves, chopped finely
4 tsp olive oil
1/2 cup Nutritional Yeast

Directions
1.in large bowl, mush up tofu with hands, until crumbly

2.add lemon juice, garlic, salt, pepper, basil

3.mush with hands again until reach consistency of ricotta cheese, 2 – 5 mins

4.add olive oil, stir with fork

5.add nutritional yeast and mix everything together with a fork

6.refrigerate until ready to use

Next, if you love Parmesean Cheese like I do, make this Almesan to replace it:

1/4 cup slivered or sliced almonds

1 Tbsp toasted sesame seeds

1/8 tsp salt

1/4 tsp lemon zest

Combine all ingredients in blender or food processor and pulse until everything turns to tiny crumbles.  Set aside.

Now, onto the big recipe for the Lasagna:

2 (28-oz) jars/cans of marinara sauce of your choice (my favorite is Trader Joe’s)- sometimes I feel ambitious and make my own, but I love TJ’s just the same!

1-pound package lasagna noodles, cooked according to package directions (if not using no-boil, which are my favorite)

2 pounds spinach or a mix of other greens

1lb mushrooms

2 Tbsp olive oil (I only used 1Tbsp)

Salt & Pepper

Directions:

Preheat oven to 375 degrees.  Have ready a 9×13 inch pan, lined with a double layer of foil.  Wash the spinach well, and place in a steamer basket in a large pot.  Cover and steam for 8-10 minutes until the spinach is wilted and a deep green.  Uncover and remove from heat, allowing the spinach to cool to the touch.  Squeeze handfuls of the spinach to remove the excess water and chop coarsely.  Toss with the olive oil and season with a little salt & pepper.

Thinly slice mushrooms and sautee them in a little bit of olive oil until all of the moisture has evaporated and they are browned and tender.  Remove from heat and let cool.

Add the cooled spinach and mushrooms to the tofu ricotta mixture.

Ladle about 1/2 cup of marinara sauce into the bottom of the pan and layer with 5-6 noodles.  Add about half of the tofu ricotta mixture, and about 1/3 of the sauce.  Add another layer of noodles (4-5), the rest of the ricotta and another 1/3 of the sauce.  Top with the remaining noodles, then top the noodles with remaining sauce.

If using uncooked noodles, gently pour 1 cup of warm water over the top of the assembled lasagna, being careful to pour into the gaps between the noodles and edges of the pan as well.  Skip this step if using cooked noodles.

If you wish, generously sprinkle the Almesan on top before baking.

Tightly cover foil over the top of the pan and bake for 30-35 minutes in preheated oven, until the pasta is tender.  Then remove the foil and bake for another 20 minutes until edges of the noodles are slightly browned and the sauce is bubbling.  Allow to cool for 10 minutes before slicing.  Best if served with additional marinara sauce.

I made this last night and it was fabulous!

Chickpea-Quinoa Pilaf (adapted from Veganomicon)

2 tablespoons olive oil1 small yellow onion, chopped finely (about one cup)

3 Carrots, diced finely

1 pepper, diced finely( I used an Ancho pepper and it was yummy!)

2 garlic cloves, minced

1/2 teaspoon ground cumin

fresh ground pepper, to taste

1/2 teaspoon salt

1 tablespoon tomato paste

1 cup quinoa (rinsed well)

1 (15 ounce) can chickpeas, drained and rinsed (or 2 cups cooked)

2 cups vegetable broth (or reconstituted bullion)

fresh cilantro as a topping

Directions:

  1. In a small stockpot over medium heat, saute the onions in olive oil for about 7 minutes. Add the garlic and saute for 2 more minutes.
  2. Add the tomato paste, coriander, cumin, black pepper, and salt; saute for another minute.
  3. Add the quinoa and saute for 2 minutes.
  4. Add the chickpeas and broth; cover and bring to a boil. Once the mixture is boiling, lower the heat to very low, cover, and cook for about 18 minutes, or until the quinoa has absorbed all the water; stir occasionally.
  5. Fluff with a fork and serve.

I topped ours with cilantro.  It would also be good with some avocado and fresh tomatoes on top, too.  Next time!

 

I made this for dinner last night.  It was good!  I’ll post some of the additions/modifications I’ll make to it next time to enhance the flavors even more.

Chickpea Broccoli Casserole (Vegan with a Vengeance)

  • 3 (16 ounce) cans chickpeas, drained and rinsed
  • 1 large onion, quartered and thinly sliced
  • 3 large carrots, grated (about 2 cups)
  • 1 head broccoli, cut into small florets (about 4 cups)
  • 2 tablespoons chives, thinly sliced
  • 1/2 cup breadcrumbs (I used Panko)
  • 3 tablespoons olive oil (I used Grapeseed Oil)
  • 1 cup vegetable broth
Directions
Preheat oven to 350.
2 In large bowl, mash the chickpeas well, using a potato masher or a firm fork; it takes about 2 minutes to get the right consistency. Add vegetables and mix well. Add the bread crumbs and mix, then add the oil and mix again. Finally, add teh vegetable broth and salt, mix one last time. Transfer all ingredients to a 9 x 13 casserole dish (glass or ceramic is best). Press the mixture firmly into the casserole. Cover with foil, bake 45 minutes. Uncover and bake for 15 more minutes. Serve it hot the day you cook it, but it tastes good cold as well.
Modifications for next time I make this:
I think I will caramelize the onions  to give the casserole an extra special flavor.  I love caramelizing onions in the oven:  Thinly slice (or dice) the onions, put on a baking sheet, give the onions a thin coating of oil and bake them at 350 degrees until they are caramel in color. I like to bake them until they have a dark brown tint on some of the onions- they get even sweeter the more they cook!
Add a Tablespoon or so of Nutritional Yeast  to add a nice tangy (kind of like a cheddar cheese or Parmesan cheese tangy) flavor.
Add mushrooms (we love mushrooms!).

I was at a loss as to what to fix for dinner tonight because I’ve just been a little ‘off’ all week, and I just haven’t felt like cooking too much.  I think I’m officially in summer-mode!

Then I came across a recipe for Kale in Vegan With a Vengeance, and it was a true success.  I served it alongside some bruschetta (thank you, Trader Joe’s!) on some whole wheat bread and some orange slices.  We all loved it.  Very refreshing, and very colorful!  I wish I would have captured a shot of my kids devouring his Kale… it was awesome!

Tahini Dressing

8 tsp olive oil

3 cloves garlic, chopped

1/2 cup tahini

2 tsp balsamic vinegar

Juice of 1 lemon

Several dashes of black pepper

1/2 tsp paprika

1/2 cup cold water

1/4 lightly packed fresh parsley (I used a tbsp of dried and it turned out just fine)

Heat the garlic in 6 tsp olive oil in a small saute pan over very low heat, just until it’s fragrant.  Make sure the garlic doesn’t burn… you just want it fragrant!

Place the heated garlic, oil and remaining ingredients (except the parsley if you’re using fresh, otherwise, just throw the dried parsley in with everything else) into a food processor or blender, and blend until smooth.  Add the parsley and pulse until the parsley is very finely chopped but not pureed.

Refrigerate for at least 1/2 hour in an airtight container.  You may need to mix in a little extra water once it’s chilled.

Garlicky Kale with Tahini Dressing (serves 4)

5 or 6 cloves garlic, thinly sliced

3 Tbsp olive oil

1 bunch kale, well rinsed and coarsely chopped

1/4 tsp salt

Lemon wedges to serve

Saute the garlic in the olive oil over medium-high heat for about 2 minutes, stirring frequently, until golden brown.  Add the kale and a few splashes of water.  Use tongs to toss the kale around, coating with the garlic and oil.  Stir frequently for 4-5 minutes.  Servie with a drizzle of Tahini Dressing and lemon wedges.