Tex-Mex

PP or PS Mexican Quinoa

Jessica Meyers Altman Mexican Quinoa Salad.jpg

Chef:  Jessica Meyers Altman; GardenFreshFoodie.com
Makes:  6-8 Servings
Prep Time:  15 min
Cook Time:  20 min
Total Time:  35 min

INGREDIENTS

  • 1 T minced garlic

  • 2 jalepenos , minced and de-seeded

  • 1 c diced red, orange or yellow pepper (total of 1 pepper)

  • 1 c minced red onion

  • 1 15 oz can diced tomatoes or 2 c fresh

  • 1 c quinoa, soaked for 4 hours (or longer), drained and rinsed

  • 1 c water or vegetable broth, or water plus 1 t of my vegetable bouillon

  • 2 c cooked black beans or 1 can, drained and rinsed

  • 1 c frozen organic corn, defrosted (simply run hot water over)

  • 4 c packed greens: kale, swiss chard (green, or spinach, chopped and cooked

  • ½ t cumin

  • ½-3/4 of kosher salt

  • Juice of 1 lime, about 2 T

  • ¼ c cilantro (or parsley)

  • ¼ t cayenne (if desired)

  • Freshly ground pepper to taste

  • Optional PS version: add 1 avocado, diced or add in something crunchy like pepitas (pumpkin seeds) or pistachio nuts

Jessica Meyers Altman Mexican Quinoa Salad 3.jpg

DIRECTIONS

  1. Heat a large skillet. Once hot, add in onions, garlic and 1-2 T water to prevent sticking.

  2. Sauté until slightly golden, add in jalapeno and bell peppers.

  3. Stir in quinoa, beans, broth, tomatoes, cumin, salt and bring to a boil, reduce heat to a simmer.

  4. Cook until quinoa is softened (Not mush), about 15 minutes. Add additional broth if needed.

  5. Fold in corn.

  6. If using spinach, fold in once the quinoa has cooked.

  7. If using kale, blanch in a separate pan and fold in at the end.

  8. Season with freshly ground pepper and cayenne if desired.

  9. Add lime juice and fresh cilantro.

TIPS

  1. Mexican quinoa salad is great on top of a sweet potato, salad or stuffed in peppers as a protein packed, plant-based and oil-free dish.

Jessica Meyers Altman; Garden Fresh Foodie
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

Garden Fresh Foodie blog: www.gardenfreshfoodie.com
Instagram:  www.instagram.com/gardenfreshfoodie
Facebook: www.facebook.com/gardenfreshfoodie
Twitter: www.twitter.com/gardenfreshfood
Pintrest:  www.pintrest.com/gardenfreshfood

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PP Tex Mex Potato Meal

Denise Kling Pelto Tex Mex Potato Meal.jpg

Chef:  Denise Kling-Pelto
Makes: 1-2 Servings
Prep Time:  5 minutes
Cook Time:  10 minutes
Total Time:  15 minutes

INGREDIENTS

  • I large russet or golden potato or 2 medium potatoes
  • ½ - 1 can black beans; rinsed, and well drained
  • ½-1c fresh greens of your choice
  • 1/2c fresh salsa; your favorite no oil, low sodium and sugar, drain excess juice.
  • ½ 12 oz bag frozen peppers and onions (or cut up your own)

DIRECTIONS

Denise Kling-Pelto Tex Mex Potato Meal 2.jpg
  1. Microwave your potato until softened, about 5-7 minutes on high with some water in a covered bowl.  Check after 5 and proceed when tender.
  2. Cut lengthwise and fluff flesh with a fork to receive other ingredients.
  3. Place black beans, then salsa, greens and last, the peppers and onions on the potato.
  4. Cover, I use paper towel, and cook on high for 3 minutes.

TIPS

  1. Scrub your potato(es) and pierce for easier cooking.
  2. Drain your salsa if you want a dryer potato meal.
  3. If you make the creamy vegan cheese sauce on the PBNSG site by Chuck Underwood, that’s great addition, if you have on hand, place directly on potato and the rest of the ingredients.
  4. You can use a sweet potato, too.  
  5. Your favorite bean, or oil free refried beans can be used, too.

PBNSG’s “Culinary Curator”, Denise teaches many of the Transitions Classes and makes the contacts with chefs from the United States and around the world.  With her partner, Debby Knight Jones, she teaches and presents at multiple venues around the area.

Denise Kling-Pelto PHG Logo.jpg

 

 

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PP Black Bean and Sweet Potato Lettuce Wraps

Jeff Tritten, Black Bean Seet Potato Lettuce Wraps.jpg

Chef:  Jeff Tritten, ARespectfullife.com
Makes:  4 Servings
Prep Time:  10 minutes
Cook Time:  25 minutes
Total Time:  35 minutes

INGREDIENTS

  • ½ medium onion, diced
  • 2 medium garlic cloves, minced or pressed
  • ¼ c Fresh Cilantro, chopped
  • 2 medium sweet potatoes, cubed
  • 1 15 oz can black beans, drained and rinsed
  • 1 14.5 oz can diced tomatoes, drained
  • 1 t lime juice (for deglazing pan)
  • 1 t ground cumin
  • ¾ t chili powder
  • 1 t oregano
  • ½ t black pepper
  • ¼ t cayenne pepper (Optional; use if you want it spicy)
  • salt to taste (Optional)
Jeff Tritten,Black Bean Sweet Potatoe Lettuce Wraps #2.jpg

DIRECTIONS

  1. In a non-stick pan, steam cubed sweet potatoes on medium-high heat with a little bit of water for 8-10 min until soft (but not mushy and set aside.
  2. Sauté cilantro, onion and garlic until onions are translucent.  Deglaze pan with lime juice.
  3. Add ALL ingredients together, stir in spices and heat on medium heat until hot.  About 15 min. 
  4. I usually wait a few minutes to add the black beans so they do not get mushy.
  5. Serve in tacos, burritos, lettuce wraps or on salad greens.  

Jeff Tritten is a respectful plant-based advocate.   He owns 'Respectful Living', a blog located at ARespectfulLife.com, and spends his time creating recipes, writing plant based nutritional information articles, being a small group leader for PBNSG.org, bringing plant based nutritional information to his local community at their farmers market and senior center, and creating a healthy vegan snack line.  Also find him on https://www.facebook.com/ARespectfulLife/, https://www.instagram.com/respectfulliving1/
https://twitter.com/respectfullivin, https://www.pinterest.com/MindfulLife1/, https://www.linkedin.com/in/respectful-living-74871b13a/.

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PP Ultimate Rich Chili

JT Chili.jpg

Chef:  Jeff Tritten
Makes:  4 servings
Prep Time:  20 min
Cook Time:  1 hr
Total Time:  1 hr 20 min

INGREDIENTS

  • 1 medium red onion, diced
  • 4 medium garlic cloves minced or pressed
  • 1 average jalapeño finely diced
  • 1 lg red bell pepper
  • 2 15 oz cans diced tomatoes, including liquid contents, don’t drain
  • 1 6 oz can tomato paste
  • 1 15 oz can red kidney beans, drained and rinsed
  • 1 15 oz can black beans drained and rinsed
  • 1 15 oz can garbanzo beans drained and rinsed (or large white beans)
  • 2 T chili powder
  • 2 t ground cumin
  • 1 t oregano
  • ½ t salt
  • ½ t black pepper
  • ½ t paprika
  • ½ t smoked paprika
  • 1/3 c strongly brewed coffee
  • ½ c pureed frozen black cherries (or strawberries)
  • ½ c frozen or canned corn, OPTIONAL (not my personal preference)
  • ¼ t cayenne pepper, OPTIONAL (if you prefer spicy chili)
  • 1 T brown rice syrup, OPTIONAL (if you prefer a sweeter chili; alternately you can use agave syrup, date sugar or brown sugar-brown rice syrup is very non-descript)
  • 1 c water (more as needed)
  • Splash red wine or strawberry champagne vinegar to deglaze pan 

DIRECTIONS

  1. In a large pot, sauté onion, garlic, jalapeno pepper and red bell pepper with water or vegetable broth, until onions become slightly translucent.
  2. Deglaze pan with a splash red wine or strawberry champagne vinegar to deglaze pan.  (note in picture I am also using yellow peppers because I did not have enough reds on hand)
  3. Add tomatoes, tomato paste, all spices, coffee and pureed cherries and stir together.  Bring it to a light boil and simmer for 20 minutes
  4. Add drained beans (and corn if desired).  
  5. Simmer all until chili is to desired thickness, approximately 30 minutes.  If you want to speed up the process and make a very thick chili, add a little mesa flour.

TIPS

  1. When using canned beans, I prefer to add the beans later in the recipe so they don’t become mushy.
  2. Chili is always best the next day if you cool it and allow the beans to absorb all of the seasoning.
  3. If you prefer to cook your own beans, they tend to be a little firmer and the cooked beans can be added at the same time as the tomatoes and would require a bit more salt.  Canned beans already have salt added.
  4. Deglazing is a fancy and intimidating word that means to pour some cold liquid into a very hot pan to get up all the brown bits stuck to the bottom of the pan.  Those brown bits are where all the flavors are, and it is called “fond’.

Jeff Tritten is a respectful plant-based advocate.   He owns 'Respectful Living', a blog located at ARespectfulLife.com, and spends his time creating recipes, writing plant based nutritional information articles, being a small group leader for PBNSG.org, bringing plant based nutritional information to his local community at their farmers market and senior center, and creating a healthy vegan snack line.  Also find him on https://www.facebook.com/ARespectfulLife/, https://www.instagram.com/respectfulliving1/
https://twitter.com/respectfullivin, https://www.pinterest.com/MindfulLife1/, https://www.linkedin.com/in/respectful-living-74871b13a/.

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PP Sweet Potato Pineapple Enchiladas

Del Stroufe Tomato Pinapple Sauce.jpg

Chef:  Del Sroufe
Makes:  4 to 6 Servings/3 c Chili Sauce
Prep Time:
Cook Time:
Total Time:

INGREDIENTS

Chili Sauce

  • 1 medium onion, minced
  • 4 cloves garlic, minced
  • 3 T Ancho chili powder
  • 2 t ground cumin
  • 1 15 oz can of tomato sauce (no oil, low sodium)
  • ¾-1 c of water
  • Salt to taste

Enchiladas

  • 1 medium yellow onion, diced  
  • 1 large sweet potato, peeled and diced small  
  • 1 jalapeno pepper, seeded and minced 
  • 3 cloves garlic, minced  
  • 1 T Ancho chile powder  
  • 1 T ground cumin  
  • 1 15-oz can pineapple chunks, drained  
  • 1 c chopped cilantro  
  • Sea salt to taste  
  • 12 no fat, low fat corn tortillas  
  • 1 recipe Chili Sauce (recipe follows) 
  • Chopped green onion for topping


DIRECTIONS

Chili Sauce

  1. Combine all ingredients in a bowl and whisk thoroughly.
  2. Set aside.

Enchiladas

  1. Preheat the oven to 350 degrees F.  
  2. Saute the onion in a large saucepan over medium-high heat for 7 minutes, until the onions start to brown and turn translucent. 
  3. Add water 1 to 2 T at a time to keep the vegetables from sticking to the pan. 
  4. Add the diced sweet potato and 1/4 c water. 
  5. Cook covered for 8 to 10 minutes until the sweet potatoes are tender. 
  6. Add the jalapeno pepper, garlic, chile powder, and cumin and cook another minute to toast the spices.
  7. Add the pineapple chunks and chopped cilantro to the pan, season with salt, and mix well. 
  8. Cook 5 more minutes to heat the pineapple through.  
  9. Pour 1 cup of the sauce in the bottom of a 9x13-inch pan. Set aside. 
  10. Place a large skillet over medium heat, and let it warm for 5 minutes. 
  11. Place 3 or 4 corn tortillas in the pan and let them heat for 3 minutes. 
  12. Turn and heat the other side for just a minute.  
  13. Place each of the heated corn tortillas on a workspace and spoon 1/3 cup of the sweet potato filling down the center of each tortilla, rolling the tortilla up around the filling. 
  14. Place the filled tortilla in the baking dish. Repeat with the remaining tortillas until all of the filling is used.  
  15. Pour the remaining sauce over the enchiladas in the pan and bake for 35 minutes. 

TIPS

  1. Kids, of any age, love the sweet and savory combination of pineapple and sweet potatoes in a corn tortilla.

Chef Del Sroufe teaches cooking classes at local venues like Whole Foods, Community Recreation Centers, and The Wellness Forum.   Sroufe is the author of The China Study: Quick & Easy Cookbook, The China Study Family Cookbook, Better Than Vegan, and Forks Over Knives—The Cookbook, a vegan cookbook companion to the acclaimed documentary Forks Over Knives. Learn more at www.chefdelsroufe.com.

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PP Jack-O-Lantern Stuffed Peppers

Jack-O-Lantern  Stuffed Peppers.jpg

Chef:  Marla Rose
Makes:  15-20 Jack-O-Lanterns
Prep Time:  60 minutes
Cook Time:  40 minutes
Total Time:  1 hr 40 minutes

INGREDIENTS

  • 1 2/3 c low-sodium vegetable stock, divided
  • 1 yellow onion, diced
  • 3-5 cloves garlic, minced
  • 1 jalapeno, seeded and minced (optional)
  • 1 poblano pepper, seeded andminced (optional)
  • ½ butternut squash, peeled, seeds removed and cut into smallish, uniform squares
  • 1 T tamari (or Braggs Aminos)
  • 1 T basil cut with herb scissors or chop into fine pieces
  • 1 t thyme
  • ¼ - ½ t cinnamon
  • ¼-1/2 t cayenne powder
  • ½ t chili powder (or more)
  • 2 c defrosted organic corn
  • 30 oz black beans, rinsed and drained
  • 28 oz can crushed tomatoes
  • 25 oz hominy, drained and rinsed
  • 1-2 T adobo sauce (optional)
  • 15-20 colorful peppers; try to find flat bottomed peppers
  • Salt and Pepper to taste

DIRECTIONS

  1. Preheat oven 375 degrees
  2. In a large, deep skillet (cast iron is perfect for this if you have one), heat 1/3 c of the vegetable stock over medium heat.
  3. Add the onion, saute.   Stir often, for about 6 minutes
  4. Add the garlic, jalapeno & poblano peppers, butternut squash, additional 1/3 c of vegetable stock, tamari and spices.  Raise the temperature to medium-high, cook, stirring often, for 10-13 minutes, until squash pieces are el dente.
  5. Add the corn, black beans, crushed tomatoes, hominy and adobo sauce as well as ½ - 1c of vegetable stock.  
  6. Take mixture and begin filling the peppers and place on a large cookie sheet.   
  7. Bake for 30-40 minutes or until the peppers are appropriately decrepit looking.

TIPS

  1. Pepper colors are totally up to you.
  2. You can find chipotle peppers packed 

Marla Rose and John Beske hatched the idea for the original VeganStreet.com in 1997. Vegan Street conveyed the sense of community and spirit of optimism they felt about compassionate living. Through combining their convictions about veganism with their passions for writing, communications and the arts, they began to carve out their perfect vehicle to express it with -- VeganStreet.com.

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PP Potato, Corn and Poblano Pepper Taquitos

Del Stroufe Potato corn & Pablano Pepper Taquitos.jpg

Chef:  Del Sroufe
Makes:  16 Tortillas
Prep Time:  20 minutes
Cook Time: 30 minutes
Total Time:  50 minutes

 

 

INGREDIENTS

  • 1 small yellow onion, diced small
  • 1 large poblano pepper, diced small
  • 1 10 oz bag frozen corn, or 1 ½ c fresh corn kernels
  • 1 clove minced garlic
  • 1 t ground cumin
  • 3 c (left over) mashed potatoes or frozen no oil hash browns
  • Sea salt to taste
  • Pinch cayenne pepper, optional
  • 16 corn tortillas
  • Chopped fresh cilantro for garnish
  • Salsa or Guacamole (plant strong only) for serving

DIRECTIONS

  1. Preheat the oven to 375 degrees
  2. Saute the onion and pablano pepper in a large skillet over medium high heat for 7 to 8 minutes, until the vegetables are tender and the onions have started to brown.
  3. Add water to 1 to 2 tablespoons at a time to keep the vegetables from sticking. 
  4. Add the corn and cook 5 minutes.
  5. Add the garlic, and ground cumin and cook another minute to toast the cumin.
  6. Add the potatoes, sea salt and cayenne pepper, and mix well.  Set aside, so you can toast the tortillas.
  7. To toast the corn tortillas, heat a skillet over medium heat for 5 minutes.  Place a layer of tortillas in the pan and let them cook for 2 minutes.  Turn and cook the other side for 2 minutes.  Repeat with the remaining tortillas.
  8. As you pull the tortillas from the pan, fill each with ¼ c of the potato filling and roll the tortilla up around the filling.
  9. Place the rolled-up taquitos on a baking sheet.  When all the taquitos are made, bake them for 10-12 minutes until the tortillas start to brown.
  10. To serve, place the taquitos on a serving platter and garnish them with the chopped cilantro.
  11. Serve with your choice of salsa &/or guacamole (plant strong only).

Chef Del Sroufe teaches cooking classes at local venues like Whole Foods, Community Recreation Centers, and The Wellness Forum.   Sroufe is the author of The China Study: Quick & Easy Cookbook, The China Study Family Cookbook, Better Than Vegan, and Forks Over Knives—The Cookbook, a vegan cookbook companion to the acclaimed documentary Forks Over Knives. Learn more at www.chefdelsroufe.com.

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PP Chili Mac

Chef:  Marla Rose; Vegan Street
Makes:  6 servings
Prep Time:  20 minutes
Cook Time:  20 minutes
Total Time:  40 minutes

Marla Rose; Chili mac.jpg

INGREDIENTS

  • 16 oz. pasta, such as macaroni or penne, gluten-free or regular
  • 1 yellow onion, diced
  • 2 celery stalked, sliced
  • 3 cloves garlic, minced
  • 1 jalapeno, seeds and membrane removed for milder spice
  • 30 oz. tomato sauce 
  • 1 1/3 c low-sodium vegetable broth, divided
  • 15 oz kidney beans, cooked
  • 2 c defrosted frozen corn
  • 1 c defrosted frozen peas
  • ¼ c nutritional yeast
  • 1 T dried basil
  • 2 teaspoons chili powder, more or less depending on desired spiciness
  • 2 teaspoons thyme
  • 3 handfuls baby spinach
  • Salt and pepper to taste

DIRECTIONS

  1. Begin cooking your pasta, usually 10-12 minutes el dente.
  2. Meanwhile, in a large pan, heat 1/3 cup of broth or 1 tablespoon olive oil for a minute over medium heat.
  3. Add the onion and celery; sauté for six minutes or so, then add the garlic and jalapeno. Add a broth by the tablespoon if the pan becomes too dry.  
  4. Sauté for a few minutes, then add the tomato sauce, kidney beans, 1 cup remaining broth, corn, peas, nutritional yeast and spices.
  5. Cook for about ten minutes, then stir in your drained pasta and spinach. Cook until heated through. Serve and enjoy!

Marla Rose and John Beske hatched the idea for the original VeganStreet.com in 1997. Vegan Street conveyed the sense of community and spirit of optimism they felt about compassionate living. Through combining their convictions about veganism with their passions for writing, communications and the arts, they began to carve out their perfect vehicle to express it with -- VeganStreet.com.

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PP Colorful Southwest Salad

Chef:  Brandi Doming; Vegan 8
Makes:  2-4 servings
Prep Time:  15 minutes
Cook Time:  15 minutes
Total Time:  30 minutes

INGREDIENTS

  • 1 huge red bell pepper or 2 small ones, finely chopped (200 g, you’ll need about 2 c chopped)
  • 1 ¼ c pre-cooked corn (I just use frozen)
  • 2 15 oz cans low-sodium black beans, drained and rinsed
  • ¼ c fresh lime juice (about 4-5 limes, make sure to measure)
  • 1 T pure maple syrup 
  • 1 t chili powder
  • ½ t ground cumin
  • 1/8 t fine sea salt
  • 1 avocado chopped

DIRECTIONS

  1. Preheat the oven to 400 degrees and line 2 sheet pans with parchment paper. 
  2. Place the chopped bell pepper to one of the pans and season with salt and pepper.
  3. Spread the corn out on the second pan.
  4. Put the bell peppers on the middle rack and the corn on the bottom rack.  Roast for 10 minutes.
  5. This is just enough to give them some flavor and soften them, but still retain firmness. 
  6. While the veggies are roasting, drain and rinse the beans and warm them up.
  7. Next, prepare your lime sauce by combining the lime juice, syrup, chili powder, cumin and salt; whisk well.
  8. Add to a small pan over the stove over medium-low heat.  Cook for just a couple of minutes to heat through.
  9. Once the veggies are done from the oven, add them to large serving bowl.  
  10. Add the beans and pour the lime sauce over and toss to coat everything evenly.
  11. Chop your avocado and add last, right before serving.

TIPS

  1. Citrus flavor gives a wonderful flavor to this salad; so hardly any salt is needed.  
  2. But taste and adjust seasonings if necessary. 
  3. I sprinkle more chili powder and just a pinch of salt.
  4. If serving this as a main meal, it will probably only be enough for 2 servings, but as a side dish, it will be good for 4.  
  5. We’ve eaten this as a salad and also added it as a filling inside tacos with my Mexican Tahini Sauce.  YUM.
  6. This salad is delicious both chilled and warm.

Follow BRANDI @ http://thevegan8.com/ You’ll find lots of baked goods here, as I’ve been a baker all my life, it’s my passion!  Hope you love the recipes!  Share remarks on Instagram , tag me @thevegan8 and be sure to use my tag #thevegan8 or share them on my Facebook page https://www.facebook.com/TheVegan8/

 

 

 

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PP Corn and Black Bean Salsa

Chef:  Del Sroufe
Makes:  6-8 Servings
Prep Time:  20 Minutes

INGREDIENTS

  • 2 (15 oz) cans black beans, rinsed and drained, or 3 c cooked black beans
  • 1 (12 os) bag frozen corn, thawed, or 2 c fresh corn
  • 2 roasted red bell peppers, diced (*see Tip)
  • 1 large tomato, diced
  • 1 small red onion, diced
  • 1 jalepeno pepper, seeded and minced
  • 3 garlic cloves, minced
  • ½ c chopped fresh cilantro
  • Grated zest of 1 lime
  • Juice of 2 limes
  • 2 t ground cumin
  • Sea salt, to taste

DIRECTIONS

  1. Combine all the ingredients in a large bowl and mix well.  
  2. Store in an airtight container in the refrigerator for up to 4 days.

Chef Del Sroufe teaches cooking classes at local venues like Whole Foods, Community Recreation Centers, and The Wellness Forum.  Sroufe is the author of The China Study: Quick & Easy Cookbook, The China Study Family Cookbook, Better Than Vegan, and Forks Over Knives—The Cookbook, a vegan cookbook companion to the acclaimed documentary Forks Over Knives. Learn more at www.chefdelsroufe.com.

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PS Amazing Cauliflower Taco "Meat"

Chef:  Chuck Underwood
Makes:  4-6 Servings
Prep Time:  15 minutes
Cook Time:  45 minutes
Total Time:  1 hour

 

 

INGREDIENTS

  • 1 small head cauliflower
  • 4 oz fresh mushrooms
  • 1 c walnuts
  • 2 T soy sauce
  • 2 T chili powder
  • 2 t ground cumin
  • 1 t smoked paprika
  • ½ t garlic powder
  • ½ t onion powder
  • ¼ t ground pepper
  • ¼ t salt (optional)

DIRECTIONS

  1. Preheat oven to 350 degrees F
  2. Lightly pulse the mushrooms in a food processor until you have a rice like consistency
  3. Now pulse (or chop) the walnuts to the same consistency and mix in a large bowl
  4. Remove the core and leaves of your cauliflower and cut into small pieces
  5. Pulse the cauliflower to the same consistency and add to bowl
  6. Stir in soy sauce and mix
  7. Stir in spices and mix well, making sure everything is mixed thoroughly
  8. Spread mixture onto a parchment lined baking sheet and bake for 30 minutes
  9. Stir lightly and continue baking for an additional 10-15 minutes

TIPS

Garnish with lettuce, tomatoes, jalapenos, or avocado.  My Green Chile Sour Cream goes very well with these tacos as does my Taco Bell Fire Sauce.

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"!  Connect Chuck Underwood at: 
https://twitter.com/brandnewvegan/
https://www.pinterest.com/brandnewvegan/
https://www.instagram.com/brandnewvegan/

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PP Damn Instant Pot Vegan Chili

Chef:  Chuck Underwood
Makes:  12 Servings
Prep Time:  15 minutes
Cook Time:  15 minutes
Total Time:  30 minutes

 

 

INGREDIENTS

  • 1 large chopped onion
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 8 oz Seitan optional ~OR~ 2 c cauliflower crumbles
  • 8 oz mushroom sliced
  • 2 c water
  • ½ t garlic powder
  • ½ t black pepper
  • 1 t paprika
  • 1 t oregano
  • 1 t chipotle chili powder optional
  • 2 t ground cumin
  • ¼ c chili powder
  • 1 15 oz can pinto beans low sodium
  • 1 15 oz can kidney beans low sodium
  • 1 8 oz can tomato sauce low sodium
  • 1 15 oz can diced tomatoes (fire roasted)
  • 1 6 oz can tomato paste
  • 2 T Masa Tamale Flour

DIRECTIONS

  1. Chop all vegetables and add to Instant Pot
  2. Lightly saute vegetables in a small amount of water, veg broth, or bean juice (aquafaba) until softened
  3. If using – add seitan, cauliflower crumbles, or mushrooms for a meat substitute.  Note:  All of these are optional and you could just add another can of beans.
  4. Add water and all spices except Masa and stir well.
  5. Mix in beans and stir well.
  6. Add tomato sauce and diced tomatoes to TOP of stew and DO NOT STIR.
  7. Add lid to Instant Pot and set to MANUAL mode for 10 minutes.  Allow to naturally vent when completed for 10 minutes before CAREFULLY releasing any additional pressure.
  8. Stir in tomato paste, add any last minute garnishes and Masa flour.
  9. Let rest for 10 minutes to thicken, stirring occasionally.

TIPS

  1. Cauliflower Crumble Recipe:  Only use soy sauce to spice, nothing else.
  2. Garnish with pickled jalapenos, green onions, or my Green Chili Sour Cream.

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"!  Connect Chuck Underwood at: 
https://twitter.com/brandnewvegan/
https://www.pinterest.com/brandnewvegan/
https://www.instagram.com/brandnewvegan/

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PP Oven Baked Two-Bean Chili

Chef:  Laura Theodore; Jazzy Vegetarian
Makes:  4 Servings
Prep Time:  5 minutes
Cook Time: 45 minutes
Total Time:  50 minutes

INGREDIENTS


Chile
 

  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) garbanzo beans, drained and rinsed
  • 2    medium sweet onions, chopped
  • 1/4 t garlic powder
  • 1/2 t chili powder
  • 1/8 t cayenne pepper
  • 1 heaping T unsulphured blackstrap molasses, plus more as needed
  • 1/3 c organic catsup, plus more as needed
  • 1/4 t salt

 Toppings 

  • 1/4 c sliced scallions
  • 1/2 t chili powder

DIRECTIONS

  1. Preheat the oven to 375 degrees F. 
  2. Put all of the chili ingredients in a large bowl and stir to combine. Pour the mixture into a medium casserole dish. 
  3. Cover, and bake for 35 minutes. Remove the chili from the oven and stir it. If the chili seems dry, add more molasses or catsup to achieve the desired consistency.
  4. Cover and bake for 10 minutes more, or until bubbling and browned around the edges. 
  5. Transfer the pan to a wire rack and let cool 10 minutes before serving. Serve the chili in deep bowls, topped with scallions. Dust with chili powder (if using).

 
Recipe used by Permission from Publisher/Ben Bella Books © 2013 Laura Theodore, the Jazzy Vegetarian, host and creator of Jazzy Vegetarian on PBS and author of Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites and Jazzy Vegetarian: Lively Vegan Cuisine That's Easy and Delicious.

Laura Theodore
CEO, Jazzy Vegetarian, LLC
www.jazzyvegetarian.com
Winner of the Taste Award, "Best Health and Fitness Program (Food and Diet)"

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PP Chili Mac with Elbows

Chef:  Terri Edwards
Makes:  4 servings
Prep Time:   15 minutes
Cook Time:  13 minutes
Total Time:  28 minutes

 

 

INGREDIENTS

1 ½ c elbow macaroni, dry-use whole grain
½ c onions, diced
½ c celery, diced
1 medium red bell pepper, diced (use any color you like)
1 15 oz can fire roasted tomatoes, with juice
1 15 oz can red kidney beans or fresh cooked
1 15 oz can white kidney beans (or pintos) or fresh cooked
¼ c ketchup
2 T soy sauce
1 t chili powder
1 t smoked paprika
1 t basil ground
Salt to taste, if desired

DIRECTIONS

Cook macaroni according to package directions
I always use spelt, quinoa, or brown rice pastas that are egg-free.  They are readily available in most grocery stores.  Make sure not to overcook them, as they will become mushy.
Drain well and set to the side.
Dice onions, celery, and bell pepper.
In a sauce pan, add vegetables and 3 T of water or veggie broth.  Saute until they are slightly tender, approximately 5 minutes.  Add more water or broth as necessary.
Stir in all other ingredients (except macaroni).  Mix well and allow to cook 5-7 minutes.
Add cooked macaroni, stir, and cook 1 minute longer.  
Serve immediately with tossed green salad or corn on the cobb.

 

TERRI EDWARDS is a Licensed Food for Life Instructor and Educator.  Connect with Terri at her blog EatPlant-Based.com & blog.eatplant-based.com for her latest recipes and plant-based living tips. Follow her on FaceBook at (https://www.facebook.com/EatPlantBased/

 

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PS or PP Spicy Black Beans & Greens Over Rice

Chef:  Vicki Brett Gach
Makes:  5-7 Servings
Prep Time:  5 minutes
Cook Time:  5 minutes
Total Time:  10 minutes

 

 

 

 

INGREDIENTS

  • 2 c of prepared black beans, or one 15-ounce can, drained and rinsed
  • 3/4 c fresh salsa (or to taste)
  • 4 c of raw greens, stems stripped, and leaves rinsed and chopped
  • salt and pepper to taste
  • 4 c of cooked brown rice (warm)

Optional Garnishes: avocado (Plant Strong only)  chopped tomatoes, diced bell peppers, and fresh cilantro or basil


DIRECTIONS

  1. Heat rinsed black beans in a large saucepan.
  2. Stir in salsa, and then add the chopped greens. Cover to steam until tender.
  3. Season to taste with salt and pepper.
  4. Serve over warm brown rice.

TIPS

  1. Garnish with avocado (Plant Strong only) , chopped tomatoes, diced bell peppers, and fresh cilantro or basil.
  2. You can also serve along with toasted corn tortillas, if desired.

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at https://annarborvegankitchen.com for new recipes as soon as they are published.

 

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PP or PS: Family Filling Mexican Breakfast Burritos

Chef:  Brandi Doming; Vegan 8
Prep Time:   10 minutes
Cook Time:  20 minutes
Total Time:  30 minutes

INGREDIENTS

Burrito

  • 2 c chopped red or gold potatoes about ¼” size.  (you want them small so they fill burritos easily)
  • 2 c chopped bell pepper strips about 2” long (a tri-color bag is great!)
  • ¼ c water
  • ½ t fine sea salt
  • 1 c cooked chickpeas, drained and rinsed (if using canned)
  • 1 c corn
  • 1 c smooth salsa, not chunky ( I use mild or may too spicy for some)
  • 1 t ground cumin
  • ¼ t – 1/8 t ground chipotle chili pepper spice (optional for extra heat)

Avocado Cumin Cream (If you eliminate the cream, this recipe would be PP)

  • 1 lg avocado
  • ½ t ground cumin
  • 2 T salsa
  • ½ T water
  • ¼ t fine sea salt
  • Whole Grain Tortilla Wraps of your choice.  

Optional Garnish:  fresh chopped jalapenos

DIRECTIONS

  1. First, you’ll need to roast your potatoes.  Preheat the oven to 400 degrees F and line a sheet pan with parchment paper, so they don’t stick.  Spread the chopped potatoes out evenly and season lightly with salt and pepper.  Mae sure you’ve chopped your potatoes about ¼” inch each.  Bae for 20 minutes until tender and starting to brown.  Make sure they are done by checking one with a fork.
  2. While the potatoes are cooking, chop our bell peppers into 2” strips.  Get all your chickpeas, corn and spices ready.  When there is about 1- minutes left cooking for your potatoes, you can start to cook the bell peppers.  That way everything should be done the same time.
  3. Add your bell peppers to a large pan with the ¼ c water.  Turn to medium heat and cook for 5-8 minutes until tender and the water is basically all evaporated.  Don’t move on to the next step until all the water has evaporated.
  4. Add the chickpeas, corn, salsa, cumin and chipotle chile pepper (if using).  Stir well to coat everything.  Cook 5-10 minutes until everything is heated through and the sauce has thickened up.
  5. While the veggie mixture is cooking, prepare the avocado cumin cream by processing the ingredients either in a food processor or for faster results, I just used a hand immersion blender.  Blend until smooth.  Add more water if you want it thinner.
  6. Add the cooked veggie mixture to your tortillas and drizzle the avocado cream inside and on top for presentation, if desired.  Add optional chopped jalapeno for garnish.   I loved the jalapeno, but left it off for my hubby and daughter.   The avocado cream is only good eaten right away, as it will turn brown.
  7. You can wrap extra burritos tightly in foil (minus the avocado cream) and store them in the fridge.  Just reheat in a toaster oven or regular oven at 300 degrees F until warmed through.

TIP

  1. If you are in the mood for a cheesy Mexican burrito, then be sure and add my Easy Vegan Mexican Cheese Sauce to it for total bliss.

Follow BRANDI @ http://thevegan8.com/ You’ll find lots of baked goods here, as I’ve been a baker all my life, it’s my passion!  Hope you love the recipes!  Share remarks on Instagram , tag me @thevegan8 and be sure to use my tag #@thevegan8 or share them on my Facebook page.

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PP: Low Fat Chipotle Ranch Sauce

Chef:  Terri Edwards
Makes:  4 Servings
Prep Time:  10 minutes

 

 

 

 

INGREDIENTS


Low Fat Mayo

  • 1 lb silken tofu
  • 1 T sugar (date has lowest glycemic)
  • 1 T lemon juice
  • 1 ½ T Dijon mustard
  • ¼ t sea salt

Chipotle Sauce

  • ½ c low fat mayo (Ingredients above, directions, below)
  • ½ to 1 whole chipotle in adobo sauce
  • 2 t lime juice
  • 1 t sugar (date sugar has lowest glycemic)
  • ½ t paprika
  • 1 t salt
  • ½ t garlic powder
  • Pinch cumin

DIRECTIONS


Low Fat Mayo
Place all ingredients in blender and blend until smooth.
Chipolte Sauce
Place all ingredients in blender and blend until smooth.
 

TERRI EDWARDS is a Licensed Food for Life Instructor and Educator.  Connect with Terri at her blog EatPlant-Based.com & blog.eatplant-based.com for her latest recipes and plant-based living tips. Follow her on FaceBook at (https://www.facebook.com/EatPlantBased/

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PP: Texas Caviar

Chef:  Jessica Meyer Altman; Garden Fresh Foodie
Makes:  15 Servings
Prep Time:  10 minutes
Cook Time:  2 minutes
Total Time: 12 minutes

INGREDIENTS

  • 1-15 oz. can pinto beans (or 1¾ c cooked beans)
  • 1-15 oz can black eyed peas (or 1¾ c cooked beans)
  • 2 c fresh or frozen corn (raw), if frozen, thaw by running water over and strain
  • 1-15 oz can diced tomatoes or 2 c fresh chopped tomato
  • 4 oz of pimentos-drained
  • 1 large chopped red/orange or green pepper-about 2 c
  • 1 c scallions, chopped or ½ c minced red onion
  • ½ c chopped parsley/fresh minced basil or cilantro, or combo

Sauce

  • ½ c apple cider vinegar +2 T
  • 2 T maple syrup
  • 2 cloves garlic
  • ½ t kosher salt
  • 1 t ground pepper

DIRECTIONS

  1. Drain and rinse beans if using canned, adding pimentos, tomatoes (with juice), peppers, scallions, and basil/parsley and place in a medium sized.

       Sauce

  1. Bring sauce ingredients to a boil in a pot and pour over caviar ingredients
  2. Mix well.                                                                                                                            
  3. Chill overnight.  Best the next day. Serve with chips, fresh scooping veggies, or topped on some greens for a great salad!

Jessica Meyers Altman
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

Garden Fresh Foodie blog: www.gardenfreshfoodie.com
Instagram www.instagram.com/gardenfreshfoodie
Facebook: www.facebook.com/gardenfreshfoodie
Twitter: www.twitter.com/gardenfreshfood
Pintrest: www.pintrest.com/gardenfreshfood

Jessica Meyers Altman Byline pic.jpg
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PS or PP: Nachos Supreme

Chef:  Terri Edwards
Makes: 5-6 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

 

INGREDIENTS

Bean/Bulgur/Taco Mix

  • 1/2 c cooked bulgur
  • 3-15 oz cans beans, any variety (pinto, navy, red kidney, black, etc)
  • 1/4 c dry taco seasoning (purchased or homemade)
  • 1 can fire roasted tomatoes
  • pinch cayenne pepper optional

Vegan Cheese Sauce

  • 1 c potatoes, peeled & diced
  • 1/4 c carrots, diced
  • 1/4 c onions, chopped
  • 1 c broth from veggies
  • 1/2 c raw cashews, unsoaked (1/2 c white beans to make PP)
  • 4 T nutritional yeast flakes
  • 1 T lemon juice
  • 1 t sea salt
  • 1/2 t garlic powder
  • pinch paprika
  • pinch cayenne (optional)

DIRECTIONS

Bean/Bulgur/Taco Mix

  1. Drain and rinse cans of beans (or use fresh cooked). I do this by dumping them in a large drainer in the sink and running lots of water over them. For this recipe I used pinto, navy, and black beans.
  2. Add beans to a large glass (or microwavable) bowl and add cooked bulgur, taco seasoning mix, fire roasted tomatoes with juice, and cayenne.
  3. Cook in microwave for approximately 3 minutes.
  4. Stir and cook an additional 3 minutes.
  5. While this is cooking, chop any veggies you like & add.  My favorites:  fresh spinach, tomatoes, cilantro, and onions.
  6. Layer bean/bulgur/taco mixture, chips, fresh veggies, vegan cheese sauce, salsa, and tofu sour cream.

Vegan Cheese Sauce

  1. In medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in pot and allow to cook until veggies are tender, approximately 15 minutes. (Cooking time will vary based on how small the veggies are diced.)
  2. When veggies are tender, drain and place them in blender. NOTE: reserve 1 cup of the broth, and add to blender.
  3. Add all the remaining ingredients, and blend until smooth.
  4. You can add your own dairy-free/oil free cheese to these nachos, but I like this simple Vegan Cheese Sauce made with potatoes, carrots, onions, and nutritional yeast in blender (after veggies are boiled). It's absolutely the BEST plant-based cheese I've ever tasted! 

TIPS

Homemade tortilla no oil added, tortilla chips can be easily made;

  1.      Use regular corn tortillas. 
  2.      Slice each one into 8 slices using a pizza slicer. 
  3.      Arrange on a baking sheet and spritz with a water bottle. Sprinkle with sea salt and           garlic powder.
  4.      Bake at 400 degrees for about 5-7 minutes until crispy and golden brown. Very easy        and delish!

TERRI EDWARDS is a Licensed Food for Life Instructor and Educator.  Connect with Terri at her blog EatPlant-Based.com & blog.eatplant-based.com for her latest recipes and plant-based living tips. Follow her on FaceBook at (https://www.facebook.com/EatPlantBased/

 

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PS: Nacho Bake

Chef:  Jill Ovnik-Keb
Makes:  6 Servings
Prep Time:  10 Minutes
Cook Time: 35 minutes
Total Time: 45 minutes

INGREDIENTS

  • 1 big bag of baked Tortilla Chips; no oil
  • 1 can rinsed and drained black beans
  • 1 medium can Mexican style corn, or use about 1 cup frozen
  • 1 small can chopped green chilies
  • 1 small bunch cilantro, chopped (opt.)
  • 1 or 2 ripe red tomatoes, chopped
  • 2 jars of mild (or medium) fresh salsa. 

Optional Ingredients 

  • Plant strong non-dairy oil-free cheese
  • Black olives
  • Pickled jalapenos
  • Non dairy plant based no oil sour cream 

Directions

  1. Preheat the oven to 350 degrees. 
  2. Cut or open the top of the bag of chips. Smash/crush the tortilla chips right there in the bag. 
  3. Pour into a large mixing bowl. 
  4. Add the rest of the ingredients. Make sure that all of the chips have moisture on them. If they don't, add another tomato, some veggie broth, tomato juice, V-8, salsa or water. You want a good coating of "wet" to your chips.
  5. Transfer to a baking dish. 
  6. Sprinkle with cheese if using. If not, perhaps a sprinkle of dried cilantro for color on top. 
  7. Cover and bake for about 25-35 minutes.

Check out Jill's video & recipe resource at HealthyFactsInc.com.  Her enthusiasm and passion infuses a plant based lifestyle with creative events like a "Walk on the Beach" retreat in beautiful South Haven, MI.  
 

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