Vegetarian Chili

You can either make this on the stove or in a crockpot.

Here's what you'll need:

1 can Kidney Beans 

1 can Black Beans 
1 can Pinto Beans 
2 c. Roma Tomatoes, diced 
1 pkg Tempeh, crumbled
1 Jalapeno, finely diced 
2 Tbsp. Chili Powder 
1 Tbsp. Barbque Sauce or Hot Sauce of your choice 
1 can Tomato Paste (small can)
1c. Water 

Salt and Pepper to taste

Drain and rinse the beans.  Pour everything in the pot, crumbling the tempeh as you go and stir together.  Then set it on low for 8 hours in the crockpot or simmer for 3-4 hours on the stovetop.  


This makes a nice thick, hearty chili, so if you'd like it thinner add more water.


Enjoy!  :)

Tempeh Tacos / Vegetarian Tacos

You know...my first (and only) exerpeicnes with tempeh (until now) had been in the dorms in college.  I couldnt' 

stand, let along stomach much of anything they served us there...but I found a love in my heart for various forms of this vegetarian protein.  So, now I've finally busted it out at home and my hubby approves....so here's the recipe.  :) Don't knock these till you try them!  Quick, easy and healthy and you don't have to mess with raw meat!  Also a great meat alternative as well as vegetarian option for house guests. :) 

Start with something that looks about like this.....  You can find it a lot of places these days from Wally World to Whole Foods.  :)  It's usually (if not always) next to the Tofu.

 Break it up into tiny pieces or just shred it like cheese.  I know it looks odd at this stage...but again, just don't knock it will you try it!  :)

 Start by sauteing a small diced onion and the tempeh in about 1 T. of oil.  Stirring frequently.

 Then add about 1/4 c. water and your choice of taco seasoning(s). Stir until liquid is mostly vanished...

Serve in flour tortillas, corn tortillas or in crunchy shells!  Top with lettuce, cheese, sour cream or whatever else your heart so desires!  And enjoy!!  :)

Let me know what you think!  :)

Falafel

You may have heard of falafel before....or maybe you haven't.  It's pretty popular in parts of the US and in the Middle East.  Turns out it's pretty easy to make at home too!  It's also a great way to use up hummus you may have around and/or get your kids to eat something pretty healthy for them.  (That they may not have eaten otherwise like hummus.)

Falafel:
Hummus (Store bought or homemade)
Flour
Oil
Pot*
Slotted Spoon that's heat resistant

1.  Start out by scooping (with a cookie scoop or spoon) some hummus.

 2.  Place the scoop in some flour in a bowl.  Then make sure the hummus gets covered in flour.

 3.  Place the flour covered hummus ball in some heated oil* and watch it transform into a crispy delight!

 4.  After it's golden on the first side flip it over and let it get golden on the other.  (It doesn't take long.)

5.  Using a slotted spoon get the falafel out of the oil and place on a plate covered in paper towels. (Like so)  Repeat until you are done! :)

 Can be eaten alone, in a sandwich or pita bread.  Don't you think they look a lot like chicken nuggets?  I do...anyway, they are way healthier than chicken nuggets, even though these are still fried.  :)

*I used a pot with about 3/8" of oil in it and started on medium high heat then reduced to medium heat.  I would really recommend using a deep fryer or thermostatically controlled electric skillet or something--because it would be way easier.  Just fyi.  :)  I will next time....

Easy Homemade Hummus

Whether you like hummus alone, on crackers or veggies or as falafel.  This recipe is sure to please your taste-buds and waistline!  (Notice this recipe has no oil in it!:)


Hummus:
1 can of Chick Peas (Garbonzo Beans), drained
1 T. Lemon Juice
Pinch of Salt
Dash of Pepper
Garlic if desired
Water

Combine the chick peas, lemon juice, salt, pepper and if desired garlic in a blender.  Add water until it is well combined and to your desired consistency.

Enjoy with crackers, veggies or make falafel with it!  :) Sorry it's not a great pic...this was when I was about to make falafel with my hummus!  :)

Cheese and Onion Enchilada Casserole

Well, this is basically just like this recipe, without the meat.  I'll go ahead and write do what I did in case you don't want to go to that one!  This sure was good....my favorite type of enchiladas.  Yum.  :)

Cheese and Onion Enchilada Casserole:
~12 corn tortillas
~2 c. cheddar cheese, shredded
Small or Medium Onion, diced
Enchilada sauce (homemade, mix with added water, canned...)  :)
Optional:  peppers, like jalepenos

1.  Get your ingredients...and preheat oven to 350 degrees.

 2.  Start layering tortillas on the bottom of a square baking dish.

 3.  Sprinkle about 1/2 of the onions on the tortillas.

 4.  Then sprinkle about 1/3 of the cheese on the onions.

 5.  Repeat steps 2, 3 and 4.  Then add another layer of tortillas and top with the remaining cheese.

 6.  Get your sauce ready and pour over the top.  (Notice the lone pepper on the top of mine...it was to denote which side I had added some peppers to....so I wouldn't accidentally end up with it!)  :)

 7.  Bake at 350 degrees for 20-25 minutes.  (I baked mine a little closer to 30 and it was getting rather crispy on top...still tasted good, but the 20-25 would work better!  :)

 Cut and serve!  Enjoy!  :)

Healthy Butternut Squash Soup with Lime Sour Cream

Fall is almost here, and what better way to ring it in than with a healthy squash soup!

Butternut Squash Soup:
4 lb. butternut squash
4 carrots
1 small onion
1.5 c. water
3 c. milk, skim or 1%
salt and pepper to taste
(Immersion blender or blender/food processor needed)

Lime Sour Cream:
1 c. nonfat sour cream
1 small lime

1.  Preheat the oven to 400 degrees.  Cut the squash in half lengthwise and place on a baking sheet.  Bake for 45 minutes, or until tender.

2.  While the squash is baking, boil 2 c. of water on the stove.  Peel and cut up carrots.  Then dice the onion.  Once the water is boiling put the carrots and onion in, and cook for about 15 minutes or until carrots are tender.  Drain.

3.  When the squash is done baking, place it on a cooling rack for 10-15 minutes.  Then once it has cooled done somewhat scoop out the seeds and discard.

4.  Scoop out all the flesh of the squash and place in a large stockpot.

Steps 1, 3 & 4.

5.  Then add the cooked carrots and onions, as well as the water.  If using immersion blender blend it up right in the pot.  If using blender/food processor put smaller amounts in at a time.

6.  Continue to blend until it is smooth and creamy like the picture below.

7.  Put the pot on the stove and bring to a boil.  Then turn down to simmer, add milk and stir to combine.  (It should look something like below!)  Simmer for 30minutes or up to 2 hours.

Steps 5, 6 & 7.

8.  Put the sour cream, zest of the lime and lime juice in a bowl.

9.  Whisk until combined, and viola!  Delicious lime sour cream!  :)

Steps 8 & 9.

10.  Serve in bowls with a dollop of lime sour cream in the middle!  Enjoy!

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Easy Vegetarian Lasagna

This is something that I've been meaning to make for years...but just hadn't.  So, when I made pasta yesterday I thought this was a perfect time to do it!  :)

Vegetarian Lasagna:

Lasagna Noodles (Homemade or store bought)

3 cups veggies, I used 1 c. carrots, 1 c. zucchini and 1 c. eggplant

1 c. cheese (ricotta, cottage cheese, goat cheese or other)  (I used goat cheese this time, and we both loved it...so I will probably stick with that, feel free to experiment though!)

Sauce of your choice (Use what you like, homemade or store bought)

1.  Start by filling two rather large pots with water and heating them to a boil.  Once they are boiling cook the pasta in one and the veggies (Cut up)  in the other.  Times will vary, so check them both frequently.

2.  Once the pasta noodles and veggies are cooked and drained you can start assembling the lasagna! :)

3.  Alternate layers of veggies, pasta and cheese until everything is gone. (Obviously it doesn't have to look perfect...as you can tell from mine. :)  I had three layers in mine and used 1/4 c. of cheese on the frist two and then 1/2 c. on the top.

4.  Pour the sauce over the top making sure that all the pasta is covered.  (You could also top this all with shredded mozzarella.  I just didn't.)

5.  Bake in a 350 degree oven for 30 minutes.

6.  Enjoy!  :)