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Green Fed

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

Category Archives: Uncategorized

(Recipe Credit from Kalyn’s Kitchen)

Ingredients for Filling:
2 cans (15 oz.) black beans (or use 3 cups cooked black beans)
4 large orange-fleshed sweet potatoes, diced in 1 inch cubes (about 3 lb. sweet potatoes; sometimes called yams in U.S. stores)
1/2 cup vegetable stock or canned vegetable broth
4 T fresh squeezed lime juice
2 tsp. ground cumin
1 tsp. ground coriander
4 tsp. minced garlic
salt and fresh ground black pepper to taste

Instructions:

If using canned black beans, drain the beans into a colander placed in the sink, rinse well until no more foam appears, and let beans drain while you prep other ingredients.   Peel sweet potatoes and cut into 1 inch cubes.
Spray the slow cooker crock with olive oil or non-stick spray.  Put beans, sweet potatoes, vegetable stock, lime juice, ground cumin, ground coriander, and minced garlic in slow cooker and cook on high for about 3 hours (or low for 6 hours), or until sweet potatoes are soft to your liking.  Season the filling to taste with salt and fresh ground black pepper.
When the filling is nearly through cooking prepare toppings as desired: chopped fresh cilantro, shredded mozzarella, shredded lettuce, sour cream, and lime pieces.   Heat tortillas using the microwave or by wrapping them in foil and heating in the oven.
To assemble burritos, put a generous amount of filling inside a tortilla.  Top with cilantro, cheese, lettuce, sour cream, and a squeeze of lime juice (I filled ours with with a little bit of cheese, shredded cabbage and a tiny bit of sour cream).  Fold one edge up to make the bottom of the finished burrito, then fold two sides in.  Serve hot, with extra lime to squeeze on at the table if desired.
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We are big fans of Veganomicon in our house, so we decided to purchase Isa’s newest edition, Appetite for Reduction.  I’ve already made a few things from this book and we’ve loved every single one of those meals!

This particular recipe was AMAZING!  So many nutrients and MUCH LESS fat and calories than your typical Shepherd’s Pie recipe!  And those Cauliflower Mashed Potatoes… don’t even get me started!  They are sooooo good!!!

Upside-Down Lentil Shepherd’s Pie

from Isa Chandra Moskowitz’s “Appetite for Reduction”

2 teaspoons olive oil
1 onion, chopped finely
4 oz shiitake mushrooms, chopped (1 1/2 cups)
1 zucchini, diced small (1 1/2 cups
3 cloves garlic, minced (of course I doubled mine to 6! mmm garlic!)
1/2 teaspoon dried tarragon
2 teaspoons dried thyme
1/2 teaspoon salt
Several pinches freshly ground black pepper
1 cup carrots, peeled and diced small
3/4 cup du Puy lentils (aka French lentils), rinsed
3 cups vegetable broth
1 tablespoon Worcestershire sauce (vegan varieties include Annie’s, Wizard’s, Edward & Sons)
1/2 cup frozen peas

Preheat a 4-quart pot over medium heat. Saute the onion in the oil until translucent, about 5 mins. Add the shiitakes, zucchini, garlic, tarragon, thyme, salt, and pepper; saute for 5 more mins.

Add the carrots, lentils, and broth. Cover and bring to a boil. Once boiling, lower the heat to a simmer and cook for about 25 mins, stirring occasionally. By this point, the lentils should be tender and most of the broth should be absorbed. If it’s not, then just let it simmer for longer and check on it. (Mine took about 15 mins longer than this.) Conversely, if the broth has evaporated and the lentils are soft, then add a bit of water and simmer for a bit longer.

Once the lentils are soft, stir in the Worcestershire sauce and peas. (I added 1 c. of peas instead of the 1/2.) Let sit for 10 mins or so for maximum flavor. Taste for salt.

To serve: Scoop a cup of Caulipots into a bowl and serve a cupful of lentils over it.

Cauliflower Mashed Potatoes (Caulipots)
Gluten and Soy free

2 russet potatoes, cut into 3/4 inch pieces (about 1 1/2 lbs)
1/2 head cauliflower, cut into florets (1 lb, or about 3 cups)
1 tablespoon olive oil
2 to 4 tablespoons vegetable broth
1/2 teaspoon salt
Several pinches of freshly ground black pepper

Place the potatoes in a 4-quart pot in enough cold water to submerge them, making sure there are about 4 inches of extra water on top for when you add the cauliflower. Bring the potatoes to a boil. Once boiling, add the cauliflower and lower the heat to a simmer. Let simmer for about 15 mins, until the potatoes and cauliflower are tender.

Drain them in a colander, return them to the pot, and use a potato smasher to mash them a bit. (A regular fork works just fine.) Add the olive oil, 2 tablespoons of broth, the seasonings and mix well. If needed, add another 2 tablespoons of broth. Taste for salt. Serve warm..

I made these last night, and they were really yummy!

 

Baked Mushroom-Sesame Rice Balls (from the The Food Matters Cookbook)

1 1/2 cups short grain brown rice

Salt

Boiling water, as needed

2 tablespoons vegetable oil, plus more for greasing the pans

8 ounces fresh shiitake or button mushrooms, chopped

Black pepper

1 cup sesame seeds or finely chopped nuts, plus more as needed

Soy drizzling sauce for dipping (recipe to follow)

 

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)

 

Directions

1. Put the rice in a large pot along with a big pinch of salt. Add enough water to cover by about 1 1/2 inches. Bring to a boil, then adjust the heat so the mixture bubbles gently.

2. Cook, stirring occasionally and adding more boiling water if the rice begins to stick to the bottom, until the grains are very tender and burst, about an hour.

3. Meanwhile, put the oil in a large skillet over medium-high heat. When it’s hot, add the mushrooms, sprinkle with salt and pepper, and cook, stirring occasionally, until dry, lightly browned, and almost crisp, 10 to 15 minutes. When the rice is starchy and very thick, stir in the mushrooms, transfer to a bowl, and let cool in the fridge, at least 45 minutes and up to 24 hours.

4. When you are ready to bake the rice balls, heat the oven to 375°F and grease two large baking sheets. Pour the sesame seeds into a shallow bowl. Roll the rice mixture into 1 1/2-inch balls, dip each ball into the sesame seeds to coat it completely, and put the balls 2 inches apart on the prepared pans. Bake the rice balls, turning them as needed, until crisp and golden, 25 to 30 minutes. Serve immediately, passing soy sauce at the table.

 

 

Lemony Quinoa with Butternut Squash  

I made this the other night and it was FABULOUS!  So refreshing and filling!

Recipe found HERE.

This is my new favorite way to prepare our steel cut oats in the morning.  There’s no sacrificing indulgence for health with this bowl of yumminess!

Chocolate Steel Cut Oats (makes 3-4 servings)

1 cup Steel Cut Oats

3 cups water

3 Tbsp cocoa powder

2 Tbsp Maple Syrup

1 tsp vanilla

Bring this mixture to a boil.  Once it starts boiling turn the heat down to low and simmer for about 10 minutes, until most of the liquid is absorbed.  Add some almond milk to smooth it out even more.

Top with sliced bananas, fresh berries, a little dollop of peanut butter (my fave), or anything else that sounds good to you!

I came across a recipe on The Post Punk Kitchen, and couldn’t wait to try it!  We didn’t have any asparagus or great northern beans on hand, but I did have broccoli, carrots and garbanzo beans.  So, I substituted those in and it was great.  Next time I’ll follow the recipe exactly and I’m sure it will be equally (if not more) fabulous! The nectarines add such a yummy [and not too strong] sweetness to the mixture.  These were so awesome!!!

 

Portland Porch Lettuce Wraps

For the edamame pesto:
2 cloves garlic, chopped
1 cup packed basil leaves
Handful (1/4 cup or so) fresh cilantro
14 oz package shelled edamame, thawed
1/2 cup vegetable broth
2 tablespoons fresh lemon juice
1 teaspoon olive oil
1 teaspoon salt
Optional: 2 tablespoons nutritional yeast

For the beans:
1 tablespoon extra virgin olive oil
1/3 cup thinly sliced shallots
4 cloves garlic, minced
Several dashes fresh black pepper
1/2 teaspoon salt
1/2 pound of asparagus, sliced on a bias (3/4 inch pieces or so)
1 large nectarine, chopped into 1/4 inch pieces (leave the skin on)
1 1/2 cups great northern beans, rinsed and drained (a 16 oz can)

 

To serve:
1 head of red bibb lettuce, or similar

Prepare the pesto:
Place garlic and basil in food processor and pulse a few times to get it chopped up. Add the remaining ingredients and blend until relatively smooth, scraping down the sides with a spatula to make sure you get everything. Add a little more vegetable broth if it seems too stiff. Set aside until ready to use.

Now prepare the beans:
Preheat a large, heavy bottomed pan over medium heat (cast iron is preferred.) Saute the shallots in olive oil and a pinch of salt until translucent, about 3 minutes. Add garlic and saute about 30 seconds more. Season with black pepper and salt. Add asparagus and toss to coat. Cook for about 2 minutes, then add nectarine, and cook for about 5 more minutes. The asparagus should be a bright Kermit green, and the nectarine should release some of it’s juices.

Add beans and toss to coat. Cook until they are warmed through, about 2 more minutes. Taste for salt. Turn off heat and let sit for 5 minutes or so, so that the flavors can meld.

In the meantime, prepare red lettuce leaves. Just peel off the good big ones, rinse and dry them.

To assemble wraps:

Place a few leaves on each plate, spoon in some beans and plop on a nice big scoop of the pesto.

We love popcorn… we eat it just about every day for a snack.  It’s cheap, full of fiber and just yummy!

One of our favorite variations of popcorn in our dairy-eating days was Parmesan and butter popcorn.  Since coming across Nutritional Yeast, we’ve been in heaven, and can once again enjoy [one] of our many favorite snacks again!  It’s got a nice little tangy, cheesy flavor to it, and it’s just yummy!

I make our popcorn with very little oil (like 1Tbsp for every 6-8 Tbsp popcorn).  Once popped, I add 1-2 Tbsp Earth Balance (it’s a vegan butter) and about 4-8 Tbsp Nutritional Yeast (depending on how ‘cheesy’ we want our popcorn).

One of the fabulous things about Nutritional Yeast, is that it’s a good source of Vitamin B12.  When you are on a plant-based diet, it’s a little bit more difficult to absorb this vitamin, as it’s found primarily in meat.  Since Nutritional Yeast is the only reliable food source of B12, it’s a great idea to add it into your regular diet.  Vitamin B12 is the only vitamin we [adults] take in our house, so you could always do that as well.  But don’t miss out on the yumminess that Nutritional Yeast has to offer!  It’s also really good sprinkled on pastas (basically anywhere you’d use Parmesan or other cheeses as a flavoring).