Meatless Monday: Three Sisters Stuffed Chiles

Three Sisters, the harmonious growing and eating of delicious corn, beans, and squash. It has developed into quite a lot of culinary applications, and at out house is loved stuffed into various foodstuffs. A favorite, green chiles. The three items compliment and complete each other, and taste amazing together.

You can use what ever type of beans and squash you like or have on hand, it's pretty versatile.

Begin with your chiles. (You can also use peppers if you wish!) You can slice in half lengthwise to fill, or cut off the stem end to fill. I go the stem end route.

After you have your chiles/peppers ready to go, lightly saute about a half-cup of diced onions in 2 tablespoons of butter. (Seems like a lot, but it won't be later...)

 While you do that, dice your squash. You'll want it at about 1/4 inch. We used zucchini here, because that's what looked good at the grocer this week. It was a medium sized squash that gave us about a cup diced.

When your onion is ready, turn off the heat, add your squash and stir. It will use up the rest of the butter and sliiiiiightly cook.

In a bowl, combine one cup of frozen or fresh corn, and a cup and a half of beans. (Canned or home-cooked...) We used black beans here. Mix in your onion/zucchini mixture. Add to that a tablespoon of lime juice, a teaspoon of cumin, and salt to taste. I also added a half-cup of shredded cheese to help slightly bind it. This will still be a very loose stuffing.

Begin stuffing into your chiles/peppers. If you are using the chiles and stuffing from the top, make the first couple spoonfuls very loose, and kind of wiggle the goodies down to the pointed end. If halved, you'll just need to spoon it on. Arrange in a pan and preheat your oven to 400.

Bake for about 20-25 minutes, sprinkle with more cheese if desired, and let it go another 15 minutes or so.

We like to serve them with tortillas to help get the lose filling and cheesiness to our mouths.

Read More

Chia & Protein Pudding

I've been trying to incorporate lots of protein into my daily diet, both to facilitate weight loss and because it is sometimes an area I am lacking. A lot of times I will use non-animal sources because that's what I prefer, or a whey-based protein powder. (Like Plexus 96!)

This pudding contains a protein powder, and chia seeds, both widely used by people looking to lose weight, or just eat healthier options. It is also VERY easy!

You will need:

• 1 cup of either almond milk, or coconut milk. I LOVE to use dark-chocolate almond milk, so yummy!
• 1 serving of your preferred protein powder. I love that Plexus 96 ALSO has many vitamins and minerals. 
• 3-4 tablespoons of chia seeds. More for a thicker pudding, even less (like 2 tablespoons...) and you can make it a smoothie-type drink that satisfies. 

Put all ingredients in a blender, and blend. 

Pour into your desired container (or 2, I like to make 2 smaller snack-servings!) and chill in the fridge to set-up at least 4 hours, but over night works best.

Enjoy!


*disclaimer... YES, the Plexus 96 link IS to my Ambassador page, but I was not asked to, or compensated for this post. It is just a preferred, and yummy new protein powder I wanted to share! :) 

Read More

Meatless Mondays: All the Cool Kids Are Doing it

One of my oldest and dearest friends, Tina, and I often talk about and swap vegetarian/meatless meal ideals and recipes. She was a vegetarian for many years, and is a great and creative influence for my 1-3 meatless days a week goals. She shared with me today this link:

Paul McCartney on Meat Free Mondays

The article shares this video of Paul advocating Meat Free Mondays and the good they do to our young people.

I like how he shares all the points- not just health, but the economic and environmental impact reducing our meat intake has.

Plus, he's freakin' Paul McCartney! ;-)

Read More

Meatless Monday: Black Bean Burgers

Tonight we tried something new. A veggie burger made from black beans. It sounded delicious to most of the family, but I knew I'd need to "trick" a couple people into eating it first. ;-)

I started with this recipe from Tammy's Recipes. I made a few changes to make it more traditional burger-y, I'll save the flavored burger taste for after I have them hooked. ;-)

Here it is with my changes:

In a food processor, combine 3 1/2 cups cooked black beans, 1/2 tsp onion powder, 1/4 tsp garlic powder, 2 tsp "Montreal Steak Seasoning", a good dash of soy sauce, about a tablespoon of Worcestershire sauce, a couple drops of liquid smoke, 2 eggs, and a little more cracked black pepper. Whirl until a smooth paste.

Mix in a bowl with about a cup or so of bread crumbs (any kind!) until the mixture resembles cookie dough. Let sit for about 10 minutes. It will thicken right up and be lovely!

Form into 8 patties, and heat some oil in a skillet. (I tried using our indoor "grill"- the grill marks were awesome, but the rest of the surface didn't look meaty enough in my opinion to fool the stinkin' kids...) Fry a few minutes on each side. They came out slightly crisp and meaty looking on the outside, and tender and moist on the inside. Gobbled right up! (Oh, and I am addicted to that site, so they were served on her Whole Wheat Buttermilk Buns...)

LOOKS MEATY, HUH!?

Read More

Meatless Monday: Falafels in Pitas

A lot of my Meatless Mondays involve chickpeas. We love them here. Here's a delicious way to use them in something other than hummus ;-)



You will need:

click to enlarge

• 1 drained can of chickpeas, or 1 cup dried chickpeas cooked and drained.  (Will be slightly less than 2 cups.)
• 1 large onion, chopped
• 2 cloves of garlic, chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 Tablespoons flour
• salt and pepper to taste (about a pinch each)
• about 1/4 cup more flour for dusting hands and rolling falafels in.
• Vegetable oil for frying

Dump everything but the last 1/4 cup of flour into a food-processor. Pulse until a thick paste, stopping frequently to scrape down the sides.

Using lightly floured fingers, roll into balls slightly smaller than ping-pongs. Flatten slightly, the will be about silver-dollar sized.  Lightly roll in the remaining flour to coat. Set aside. Let rest for about 5 minutes while you heat your oil. Fry without crowding, a few at a time for about 2-3 minutes on each side until dark golden brown. Let drain on paper towels.

Serve as you wish, but they are most commonly served in a halved pita, with lettuce and/or tomatoes. We like them with spinach leaves and a simple cucumber sauce. We love these homemade whole wheat pitas from Tammy's Recipes.

click to enlarge

Serve them with a tasty Middle-Eastern side, like tabbouleh.  (Seen here is a quinoa tabbouleh.)

Read More

Meatless Monday: Hearty Vegetarian Chili

Chili is a common go-to dish for both autumn nights, and Meatless Mondays. Often vegetarian chili is made as a traditional recipe, but with the animal proteins omitted, leaving it bland and flavorless. This chili is hearty and fulfilling, and won't leave you yearning for it's meaty counterpart.

You will need:

sweating finely minced mirepoix

• about 3/4 cup of FINELY minced mirepoix. I like to make mine a week's worth at a time as I am already turning my week's celery and carrots into sticks and chunks. I use a food processor to get it really fine.
• About 2 tablespoons olive oil.
• Half a white onion, roughly chopped.
• About 2 cups each pinto beans, kidney beans, and white beans. (cooked) I make mine a double batch, then freeze half for later. You can also use canned if you wish. 
• 1 can diced tomatoes. You can use plain for a more mild chili, or with green chilies to help add in more heat. Hold on to your can, you'll need 2 of them of water.
• 1 small (8oz)can tomato sauce. Again, I used the "Mexican Style" to add more heat, but use plain for mild. 
• 1 package onion soup mix. 
• 4 oz (1/2 cup) rinsed lentils.
• Cumin, about a palm-full. And chili powder to taste. Salt to taste if you wish.

I've found this combination to feel the best in your mouth

Begin by sweating your mirepoix in the olive oil over medium-low heat. If you slowly let it get a bit brown it will had more richness. Turn your heat up to medium, add your chopped onion. The mirepoix will reduce and melt into the final chili, and help to create a richer, more substantial feel. The additional onion will provide the lovely bits of onion you're used to in your chili.
After your onion has cooked for about a minute or two, add your tomato, sauce, soup mix and the water (2 tomato cans). Stir in your beans, lentils and the spices. I find that the soup mix provides most of the salt needed, and often I don't need to add any more salt!
Let your chili come up to a soft boil, then reduce to a simmer and let simmer and thicken for 1 to 1 1/2 hours. Your lentils will start to break down into the sauce, and also still provide a bit of chew.

Serve with your favorite toppings and sides.

Click for a bigger view

Read More

Tofu Thursday: "BBQ" Tofu

Here in our Disheveled household, one way everyone enjoys healthy tofu is "barbecued", baked in the oven, and glaze with just a touch of delicious sauce. A crowd-pleaser for the grown ups and the children.

You will need for this quick, easy recipe:

• A box of FIRM tofu from your grocer's produce section. Or FIRM tofu of your choice
• McCormick Grill Mates "Mesquite" or a sprinkle-able woodsy spice mix of your own, or homemade. 
• Olive oil
• Barbecue sauce, homemade or some from your stash from the 2/$1 sales this summer ;-)

First, as always, drain your tofu for about 20-30 minutes. While you're waiting, preheat your oven to 400 degrees and brush a foil-lined cookie sheet THINLY with olive oil.

Click any picture to enlarge

 With a wide knife, slice the tofu into 1/4 inch slices along it's length. Sprinkle each side with the spices and place on the cookie sheet.

Dab on a teensy-tiny bit of olive oil. Bake for about 15-20 minutes, or until the edges of the bottom sides are crisping up.
Flip over and bake for about 10 minutes more.
Then, brush with a tiny bit of your barbecue sauce. Bake for about 5 minutes so the sauce gets a nice glaze, then brush/dab on a bit more. I ended up using only about 1/2 cup for the whole recipe- about 10 pieces. Bake for about 5 more minutes until that layer is glazed nicely as well.

Serve with delicious sides. I served it with Cucumber Salad, Broccoli Slaw, and pinto beans. It was a big hit. Even my picky eater gobbled it up!

Read More

Meatless Monday: Chickpea Coconut Curry

First of all, let me just say sorry so late in the evening... serious DRAMALLAMAS causing commotion at my house today. =-)





Next, let me just say- chickpeas are awesome. Plus their alias is fun to say. GARBANZO BEANS! Seriously, how fun is that!?






Ok, either begin with a can of chickpeas/garbanzo beans, or have your own cooked up from dried, about 2 cups.






You'll also want to medium-dice 2 potatoes and get them par-boiling while you sweat up the rest of the ingredients.





In 2 Tablespoons of olive oil, get going an onion (roughly chopped) 2 carrots (roughly chopped) and 2-5 cloves of garlic (minced.)

If your potatoes are half-done, drain them and add to the pot. Add 1/2 teaspoon of turmeric and stir. Adding the turmeric now makes the potatoes all pretty!

Add 1 can of coconut milk. (I like to use "lite".) Also add your chickpeas. Simmer on low until everything is soft, happy, and harmonious. You may add a spoonful of water as needed if it starts getting too thick or burning before soft.

ETA- Serve with rice! =-)

Read More

Tofu Thursdays: Tof'jitas!

Tofu Fajitas, yum.
I'm just gonna jump right to how I make mine =-)

First, get your FIRM tofu draining...

Then,  in a quart-sized baggie mix together:

• A palm-full of cumin
• A 1/4 teaspoon (about...) of garlic powder
• A 1/2 teaspoon (about...) of onion powder
• As much chili-powder as your family likes

Then, mix in a couple glubs each of lemon juice & water. Glub is a VERY scientific measurement dude...

Next, cut your tofu into strips or cubes, depending on what you prefer. I like to cut it in strips, since I ALWAYS end up breaking it so much. By the time I bake it- it looks almost just like that pre-seasoned pre-cooked "chicken" strips you can buy in the frozen section. Have you read the ingredient list on those? =-/

Now add your strips/cubes to you awesome-smelling bag & let marinate AT LEAST 8 hours in the fridge. (I like to make it the night before I cook it.)

I've read lots of recipes that fry the tofu up, but I like to bake it because I am horrible at turning it & break it like crazy.
I begin by covering a rimmed sheet pan with foil & putting down a nice bit of olive oil. You could probably use any oil, but I like the flavor olive oil adds. Pre-heat your oven to 400.

Olive oil is so pretty...

Spread your marinated tofu out on the pan & drizzle a bit more oil...

While sauteing your veggies...

Bake until heated through & the excess seasonings start darkening on the pan...

Throw 'em together! Yum!

 [You can click the pics to see them bigger...if you want...]

Read More