Waffles and Hashbrowns

WAFFLE Ingredients:

1 C. Flour (Sometimes we do all wheat, most we do 1/2 wheat and 1/2 white, works good both ways)
1/2 tsp cinnamon
1/4 tsp salt
1/2 tsp vanilla
1 C. Almond Milk (1 T of vinegar or lemonjuice added to it, let sit for 5 mins makes "buttermilk")
1/2 C. Applesauce
1 T Ground Flax Meal (mixed with 2 T water, allow to sit for 5 mins, makes "egg")
2 tsp Baking Powder

Directions: Mix together flour, cinnamon, salt. Then add the Milk, Applesauce, and Flax. Last add the Baking powder. I find that adding the powder last makes them more fluffy. Cook in waffle iron. Longer if you want them more crispy.

Hashbrowns:
I always do about 1 potato per person. Peel and dice potatoes. Also cut up some red and green peppers and some onions. Place in skillet. You can spray the skillet with a little cooking spray if you want. But you DONT have to cook the potatoes in oil! They turn out really great, if you just add a little water to them and cook with a lid. When the water is gone, if they are still not done, add a little more. Make sure not to put too much water though. Keep adding little bits of water when needed until the potatoes are golden brown and soft.

Quinoa Veggie Stew (chili)

 I got the Chili recipe from Two Peas & Their Pod. Go HERE to view it.
Obviously, omit the cheese, sour cream as toppings.
This is delicious, packed with protien, and we calculated that it's only about 160 calories per CUP!!

I've been meaning to try a few homemade vegan cornbread recipes...but haven't done it.
For now, I have been buying a milk, egg, dairy-free vegan friendly cornbread mix at the store. And then I just add Almond milk(instead of the milk) and make a "flax egg" in place of the eggs.

This salad above is my favorite right now: Spinach, cherry tomatoes, red onion, mushrooms, and avacado. I usually pair it with a Blush Wine Vinegarette, or Annie's Balsamic Vinegarette. The sweetness of the dressings makes it takes like a dessert to me:)

Mexican Salad

The easiest thing for me to make since going plant based (that the whole family is happy with) seems to be variations of different mexican dishes. You still get all the flavor and I find I don't really miss the meat, cheese, and sour cream as much as I thought I would. Whenever I am struggling with cravings for bad things, if I make a mexican dish, it usually satisfies me and reminds me that I am not missing out on anything eating this way (and after 30 days now, not one headache or my usual stomach issues, it is SO worth it!!)

 

 

Mexican Salad

 

Ingredients:

~Lettuce

~Black beans

~tomatoes, diced

~grilled red, green, yellow pepper with onions

~Rice (I make mine using veggie broth instead of water, and I add a little cilantro, garlic, and lime juice. Sometimes if I am in a hurry I just mix some of my homemade salsa with the rice and it is good that way too)

~Fresh Salsa

~Homemade guacamole (I mix some of my homemade salsa or some Herdez salsa with mashed avacado, sprinkle on a little salt and pepper and some lime juice. This is just as good as the lenghty guac recipies I have tried and way less work)

 

-The salsa and guac act as your "dressing". SO YUMMY!!!!

 



Homemade French Fries and BLT's

Homemade Fries:
Cut potatoes into 1/4 in long strips.
Place on a baking sheet covered with either parchment paper or aluminum foil.
You can spray the fries with cooking spray if you want, but it isn't neccessary.
Sprinkle with salt.
Bake @ 400 degrees. 15 mins on one side. Flip the fries and cook about 15 mins more on the other side. Until the fries are golden brown (or too your liking, I like mine a little too done:) )

BLT's:
I can't say that I love using meat substitutes. Honestly, I'd rather just not have "meat" at all.
However, I can say that my family loves "Smart Bacon".
We make our BLT's by toasting some good vegan bread (we use Dave's Killer Bread)
You can use some Veganaise (I do for the kids)
My hubby and I would rather just smear some smashed avacado on as a sub for the "mayo".
The place your "bacon", lettuce, and tomatoes. Sprinkle a little pepper and salt and your good to go.
Easy!!

Peanut Butter Secrets

These are awesome! Our go-to dessert if we are dying for something sweet. It makes a SMALL batch, so we each can have two cookies and we don't go crazy (like most other batches of cookies)
I got the recipe from Chocolate Covered Katie. Please go HERE to view it. You won't be sorry.

Roasted Vegatable Enchilades and Mexican Rice

Ingedients:
1 zucchini
1 yellow Squash
bell peppers (1/4 red, 1/4 green, 1/4 yellow)
1 small onion, diced
1 can black beans
1 can died green chilies
1 tsp chili powder
1 tsp ground cumin
2-3 garlic cloves, minced
1/2 C. chopped fresh cilantro
8-12 corn tortillas
Vegan Friendly Enchilada Sauce ( google for, there are homemade recipes and store friendly options. I think last time I used a Lawry's packet with organic tomato paste. It was the only option that specifically stated there was no MSG, some of the labels on the other enchilada sauces its hard to tell for sure. I need to try some of the homemade versions)

Place the peppers, onions, zucchini, and squash on a large baking sheet. Lightly spray with olive oil. Sprinkle with salt and pepper. Toss veggies. Place in oven at 400 degrees for about 20-30 mins until veggies are done. Let cool to room temperature and reduce the oven to 350 degrees.

In a bowl, combine the black beans, cumin, chilli powder, diced green chilies, garlic, and cilantro. Then add the roasted veggies. Mix together.

Spead 1/4 cup of enchilada sauce on bottom of an 8x8 pan. Add a layer of tortillas, covering the bottom of the pan. Top with 1/3 the veggie mixture. Then make another layer of tortillas, and veggie mixture. Make a third and final layer. (sometimes it seems I only use 8 tortillas, with two layer -more veggies in between and fewer calories) Pour remaining enchilada sauce over the top of it all. You may not use all of the sauce, just eyeball it. Cover the pan with aluminum foil and bake at 350 degrees for 20 mins. Remove the foil and bake for another 10 mins approx. Let cool for a few mins, then cut and serve.

Original recipe came from HERE


MEXICAN RICE

My dear friend from Mexico taught me how to make a simple mexican rice.

Ingredients:
1/2 T. olive oil
2 C. White Rice
1 can Organic Tomato Sauce
1 can Organic Diced tomatoes
water(if needed)
Chili powder
Salt and pepper

Place the oil and the rice in a skillet. Fry the rice for about 5-10 mins, browning it a bit.
Then read the package directions to see how much water the rice needs to cook in.
Place the tomato sauce in a liquid measuring cup, add water to it until it makes the total amount of water the recipe calls for (so you are counting the tomato sauce as some of the water)
Add the water, sauce mixture to the rice, as well as the diced tomatoes, and cook.
The key is low heat, for a long time! Like 30 mins at least.
If it looks too dry, add a little more water. If it's too runny, keep cooking it.
I like to cook it until it is soft and starts to "fry" a  little on the bottom. I flip it over several times to get that "fried" effect on lots of the rice. When i am satisfied with how it looks, we eat it!!

Crockpot Black Bean Soup (chili)

Crock Pot Vegan Black Bean Soup adapted from Food.com ,  Noreen Cooks, and Prevention RD
1 lb dried black beans
1/2 red onion, diced
1 green bell peppers, diced
2 jalapenos, diced (we use diced green chilies, less hot for the kids)
2 tsp cumin
1 1/2 Tbsp chili powder
1/4 tsp thyme
1/2 tsp oregano
1 tsp salt
1/2 tsp black pepper
2 bay leaves
3 cups low-sodium vegetable broth
6 cloves garlic, minced
28 oz can no-salt added diced tomatoes
3 Tbsp red wine vinegar
Directions:
Soak the beans in 1-2 quarts of water overnight at room temperature.
Drain the beans and combine all ingredients in a large crock pot, stir well. Cover and cook on HIGH for 9-12 hours. Stir before serving hot.
Yield: ~10 cups (varies with cooking time)

Nutrition Information (per cup): 123 calories; 02. g. fat; 0 mg. cholesterol; 295 mg. sodium; 26.1 g. carbohydrate; 6.7 g. fiber; 7.2 g. protein