main dish

Cheesy Vegetable Soup

  • 1 small yellow onion, diced
  • 1/2 stick butter
  • 3 tablespoons flour
  • 3 cups vegetable broth
  • 1 bag California blend frozen vegetables
  • 2 cups grated cheese
  • pinch of salt

Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in the broth.

Add the frozen vegetables. Cover and reduce heat to low. Simmer for 20 minutes. Stir in cheese and allow to melt.

Very Veggie No Beans Chili

I made this chili without beans so we could put it on chili dogs. I also froze the extra without beans, but will add beans when I reheat it if I want to serve it as a main dish alone.

This is delicious and extra healthy. And totally the normal color of chili (which I had my reservations about).

Ingredients:

1 cup frozen cauliflower
1 cup frozen carrots
2 cups raw baby spinach leaves
1/2 cup sweet green peas, frozen
2  tablespoons water
2 small to medium zucchini, peeled and rough chopped
1 teaspoon fresh lemon juice
1-2 tablespoons water, if necessary
2 tablespoon extra virgin olive oil
2 large onion, minced
2 ½ pounds lean ground turkey
2 cloves garlic, minced
2 – 4 tablespoons chili powder
2 teaspoon ground cumin
12 oz tomato paste
30 oz diced tomatoes and green chilis (3 small cans)
28 oz crushed tomoatoes
2 – 4 vegetable broth
Salt and pepper to taste

Directions:

Place cauliflower, carrots, spinach, and peas a microwave-safe bowl and cover with water. Microwave on high for 8 minutes, until all veggies are very tender.

While waiting for the veggies to finish cook, start to pulse the raw peeled zucchini with the lemon juice only (no water at this point)in a food processor.

Drain the cooked veggies. Working in batches if necessary, add in the cooked veggies to the pulsed zucchini in the bowl of the food processor. Puree on high until smooth (adding a little water if needed). Stop occasionally and push contents from the top to the bottom. Pulse until you have a smooth puree.

Heat oil over medium heat in a chili or soup pot. Cook the onions until they are slightly translucent, about 10 minutes, and then add ground meat, stirring to break it up. Cooking until meat is no longer red. Add the garlic, chili powder, cumin, and pepper. Add the veggie puree, tomato paste, tomatoes and green chilis, and 1 cup of vegetable broth. Bring to a boil, then reduce heat to low and simmer for 45 minutes to 1 hour, adding more vegetable broth as necessary. Taste and season with salt and pepper.

Spring Break Freezer Cooking

Screen Shot 2015-04-01 at 3.58.03 PMThis batch of freezer meals should last us until school is out! It is 22 meals – really only 18 for a family of 4. Our kids don’t like Maple Mustard chicken, so I freeze it in 2-serving portions instead of 4.

Shopping list:

6 whole carrots
1 large onion
2 heads garlic
4 limes
1 lb fresh green beans, washed and trimmed
20 eggs
4 cup grated Parmesan cheese
8 C cheddar cheese, shredded
4 cups shredded mozzarella cheese
10 cups milk (I use cashew milk)
4 bags seasoned croutons
4 cups bread crumbs
2 jars spaghetti sauce (approximately 28 oz. each)
1 jar Alfredo sauce (about 15 oz)
4 cans chopped green chilies
24 8-in flour tortillas
4 cans green enchilada sauce
2 cups chicken stock
French dressing
1 C whole grain mustard
1 C brown mustard
1 C maple syrup
1 cup soy sauce
3 lbs ground beef
2 lb sausage
20 chicken breasts
3 packages (25 oz. each) fresh or frozen cheese ravioli
12 gallon freezer bags
4 9 in. round disposable baking pans
8 8 in square disposable baking pans

Pantry items:

salt
ground mustard
pepper
honey
garlic powder
cumin
red wine vinegar
dried rosemary
cornstarch
brown sugar

Recipes

Healthier Meatballs with Veggies (60 meatballs)

Ingredients:

4 medium carrots
1 large onion
1/4 cup minced garlic
2 cup grated Parmesan cheese
4 egg
4 cups bread crumbs
3/4 cup French dressing
3 lbs ground beef
1 lb sausage

Directions:

– Preheat oven to 400 degrees F.
– In your food processor, puree carrots, onion, and garlic into a paste.
– In a very large bowl, combine the carrot, onion, garlic, Parmesan, egg, bread crumbs, and French dressing.
– Mix in the ground beef and sausage with your hands.
– Roll the meat mixture into 1 1/2 inch meatballs.
– Place on a broiler pan pan so some grease can escape while cooking.
– Bake for about 20 minutes or until cooked through.

To freeze:
– Cool on counter until room temp.
– Freeze in a freezer bag (I use 4 bags and freeze 4 portions).

To reheat:
When ready to cook, thaw in the refrigerator for 24 hours and then warm up over low to medium-low heat on the stove in any sauce (bbq, alfredo, marinara, etc.)

Lazy Lasagna makes 4 casseroles

Ingredients:

1 lb sausage
2 jars spaghetti sauce (approximately 28 oz. each)
1 jar Alfredo sauce (about 15 oz)
4 cups shredded mozzarella cheese
2 cups grated parmesan cheese
3 packages (25 oz. each) fresh or frozen cheese ravioli, cooked about 1 minute LESS than package directions

Directons:

– In large skillet over medium heat brown sausage. Drain grease, then stir in all 3 jars of sauce.
– Spread a thin layer of meat sauce into bottom of each of 4, 9 in. round baking dishes.
– Arrange a layer of cooked ravioli over the sauce.
– Sprinkle 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese over the ravioli.
– Repeat layers, ending with the last of the sauce on top.

To Freeze:

– Let cool, then cover with a layer of plastic wrap and 2 layers of foil.
– Label and freeze.

To reheat:
– Thaw completely (24-48 hours). Preheat oven to 375.
– Bake 45 minutes covered with foil only.
– Remove foil and cook 15 minutes more.

Green Chile, Egg, and Cheese Bake (makes 4 casseroles)

Ingredients:

9 cups (about 4 bags) seasoned croutons
4 cups shredded cheddar cheese
4 cans chopped green chilies
16 eggs
8 cups milk (I use cashew milk)
2 t salt
2 t ground mustard
1/4 t pepper

Directions:

– Sprinkle croutons, cheese, and chilies into 4 greased 8×8 inch pans.
– In a bowl, combine eggs, milk, salt, mustard, and pepper.
– Pour 1/4 of mixtures over each pan of croutons, cheese, and chiles.

To freeze:

– Cover each pan with plastic wrap and heavy duty foil. Freeze.

To reheat:

– Thaw in refrigerator for at least 24 hours.
– Thaw on counter for 30 minutes.
– Remove plastic wrap and replace foil.
– Bake, covered with foil, at 350 for 60 minutes.

Honey Lime Chicken Enchiladas (makes 4 casseroles)

Ingredients:

8 chicken breasts, cooked and shredded
1/2 cup plus 2 T honey
juice of 4 limes
2 t garlic powder
4 t cumin
24 8-in flour tortillas
4 C cheddar cheese, shredded
4 cans green enchilada sauce
2 c milk

Directions:

– In a large bowl, whisk together honey, lime juice, garlic, and cumin.
– Add cooked chicken and stir together.
– Stir the cheese into the chicken mixture.
– Place 1/2 can of enchilada sauce in the bottom of each of 4 disposable 8×8 pans.
– Place about 1/3 cup of chicken/cheese mixture into each tortilla, roll, and place seam-side down into pan (6 in each pan).
– Combine the remaining enchilada sauce with the milk and pour over the enchiladas.

To Freeze:

Cover tightly with plastic wrap, then heavy duty foil. Freeze.

To reheat:

– Remove to the refrigerator to thaw for 24 hours.
– When completely thawed, remove foil and plastic wrap and bake at 350 for 30 minutes. Top with extra cheese, if desired.

Maple Mustard Chicken (4, 2 chicken breast portions)

Ingredients:

8 boneless, skinless chicken breasts
1 cup whole grain mustard
1 cup brown mustard
1 C maple syrup
2 T red wine vinegar
4 T dried rosemary

Directions:

– Whisk together mustards, maple syrup, vinegar, and rosemary.
– Place 2 raw chicken breasts in a freezer bag and pour 1/4 mustard mixture over chicken.
– Ensure the sauce mixture covers chicken.

To freeze:

– Lay flat in freezer.

To reheat:

– Remove chicken to refrigerator to thaw 24 hours before serving.
– Preheat oven to 425.
– Place chicken and sauce in a baking pan and bake for about 40 minutes.
– Serve with rice or mashed potatoes.

“Chinese” Chicken and Green beans (makes 2 batches)

2 lb chicken breast
¼ cup cornstarch
1 lb fresh green beans, washed and trimmed
2 whole carrots cut into match sticks
2 tablespoon garlic, minced
1 cup soy sauce
2 cup chicken stock
1 1/2 cup dark brown sugar

Directions:

– Cut chicken breast into 1 in. cubes
– In a freezer bag, toss chicken in corn starch and set aside.
– In a large pot, dissolve brown sugar in soy sauce and chicken stock.
– Heat mixture to boiling, then turn off burner.
– Place green beans and carrots into hot liquid and allow the mixture to cool to room temperature.

To freezer:

– Keep the chicken and sauce separate in the freezer!
– Put 1/2 of chicken in each of 2 freezer bags.
– Put 1/2 of sauce and veggies into each of 2 other freezer bags.
– Attach a bag of chick to a bag of veggies and sauce and lay flat to freeze.

To reheat:
– Thaw chicken and sauce for 24 hours.
– Heat sauce in a sauce pan on the stovetop.
– Brown chicken in olive oil in a separate pan on the stovetop.
– Add the cooked chicken to the warm sauce.
– Serve over rice.

More Freezer Cooking

This menu makes:

Apple Meatloaf (2)
Italian Meatballs (60)
Chili
Hamburger Stew
Bacon, Egg, and Cheese Bake (2)
Black Bean Quesadillas (8)

Groceries needed:

1 apple
4 yellow onions
1 9oz bag baby carrots
1 head garlic
1 lb ground pork
4 lb ground beef
2 lb ground turkey
1 cup thin sliced ham (prosciutto if you can)
8 strips bacon
2 15oz cans black beans
2 14oz cans diced tomatoes
1 6oz can tomato paste
2 10oz cans beef broth
2 cans chopped green chilies
2 16oz canned kidney beans
apple sauce
apple juice
16 10-inch flour tortillas
4 ½ cups seasoned croutons
bread crumbs
4 C shredded cheddar
4 C shredded pepper jack
1 C grated Parmesan
milk
1 dozen eggs
1 16oz bag frozen potato wedges
1 cup frozen corn
2 8×8 in disposable baking pans

Pantry items:
olive oil
brown mustard
brown sugar
Italian seasoning
apple cider vinegar
chili powder
cumin
allspice
ground mustard
salt
pepper
flour
plastic wrap
heavy duty foil
gallon freezer bags

Recipes:

Apple Meatloaf

Ingredients:

2 lb ground turkey
½ cup applesauce
1 C grated apple
1 C bread crumbs
2 eggs
3/4 C apple juice
4 T brown mustard
2 T brown sugar

Directions:
Preheat oven to 350.
Combine ground turkey, applesauce, grated apple, breadcrumbs, and egg.
Form into 2 equal loaves and place onto a broiler pan.
Combine apple juice, ground mustard, and brown sugar.
Baste each loaf with ½ of mixture and bake 20 minutes.

To freeze:
Cool on counter, and then place on a parchment-lined cookie sheet in the freezer for 1 hour.
Remove from freezer and wrap in plastic wrap and then heavy-duty foil.

To reheat:
Thaw in refrigerator.
Unwrap and bake on broiler pan at 350 for 55 minutes.

Italian meatballs

Ingredients:

4 T olive oil
2 yellow onions, finely chopped
1 lb ground beef
1 lb ground pork
1 cup sliced ham, chopped finely
1 C breadcrumbs
2 eggs
2 t Italian seasoning
1/2 cup milk

Directions:
Preheat oven to 350.
Heat olive oil in a skillet and sauté onions until soft.
In a large bowl combine cooked onion with all other ingredients.
Form into 50 – 60 meatballs and place on a baking sheet.
Bake at 350 for 25 minutes.

To freeze:
Move meatballs to a parchment lined baking sheet and once cooled, flash freeze on baking sheet for 1 hour.
Remove meatballs to freezer bags to store.

To reheat:
Bake frozen meatballs at 350 for 10 – 12 minutes or add with sauce to slow cooker and cook 7 – 8 hours on low.

Chili

Ingredients:

1 ½ lb ground beef
1 yellow onion, chopped
3 cloves garlic, chopped
1 14oz can diced tomatoes, undrained
1 6oz can tomato paste
1 10oz can beef broth
3 cups water
1 T apple cider vinegar
2 16oz can kidney beans, drained
2 T chili powder
½ t cumin
½ t allspice

Directions:
In a large pot, cook beef, onion, and garlic until beef is browned.
Drain any excess fat.
Add all remaining ingredients.
Bring to a boil, then reduce heat and let simmer fro 30 minutes.

To freeze:
Let cool to room temperature.
Pour into freezer safe containers and freeze.

To reheat:
Thaw 24 hours in refrigerator.
Put in saucepan and bring to a boil.
Let simmer 10 – 15 minutes.

Slow Cooker Hamburger Stew

Ingredients:

1 ½ lb ground beef
3 T flour
1 t salt
½ t pepper
1 T olive oil
1 onion, chopped
3 cloves garlic, chopped
1 9-oz bag of baby carrots
1 14oz can diced tomatoes, undrained
1 10 oz can beef broth
1 cup apple juice
2 cups water
1 16 oz bag frozen potato wedges
1 cup frozen corn

Directions:
Brown beef, onion, and garlic in oil.
When brown, stir in salt, pepper, and flour.
Mix in carrots, tomatoes, broth, juice, and water.

To freeze:
Freeze the hamburger mixture in a freezer bag. Store with frozen bag of potato wedges and frozen corn.

To reheat:
Defrost hamburger mixture in fridge overnight.
Cook in slow cooker 7-8 hours on low.
30 minutes before serving, increase slow cooker to high and add potatoes and corn.

Bacon, Egg, and Cheese Bake

Ingredients:

4 ½ cups seasoned croutons
2 cups shredded cheddar cheese
2 cans chopped green chilies
8 eggs
4 cups milk
1 t salt
1 t ground mustard
1/8 t pepper
8 strips bacon, cooked and crumbled

Directions:
Sprinkle croutons, cheese, and chilies into 2 greased 8×8 inch pans.
In a bowl, combine eggs, milk, salt, mustard, and pepper.
Pour ½ over each pan of croutons.
Sprinkle tops with bacon.

To freeze:
Cover each pan with plastic wrap and heavy duty foil. Freeze.

To reheat:
Thaw in refrigerator for at least 24 hours.
Thaw on counter for 30 minutes.
Remove plastic wrap and replace foil.
Bake, covered with foil, at 350 for 60 minutes.

Black Bean Quesadillas

Ingredients:

2 cans black beans, drained and rinsed
2 cups grated cheddar cheese
4 cups grated pepper jack cheese
1 cup grated Parmesan cheese
2 T olive oil
16 10-inch flour tortillas

Directions:
Preheat oven to 400.
Drain and rinse black beans
In a large bowl combine beans, cheeses, and olive oil and mix well.
Brush one side of 8 tortillas and place oil-side down on a cookie sheet.
Cover each tortilla evenly with cheese mixture.
Top each with another tortilla, brushed with oil (oil side up).
Bake 25 minutes.
Cool completely in refrigerator.
Cut each tortilla into wedges.

To freeze:
Wrap wedges in heavy duty foil, label, and freeze.

To reheat:
Place frozen wedges on a cookie sheet and bake at 400 for 7-12 minutes until cheese is hot and melty.

Slow Cooker Vegetarian Potato Soup

Screen Shot 2014-12-27 at 3.01.45 PMThere are lots of slow cooker potato soup recipes out there. I tweaked this one to be lighter.

Ingredients
1 bag (28 oz) frozen O’Brien potatoes
1 carton (32-oz) vegetable broth
½ cup water
3 T all-purpose flour
2 T olive oil
1 cup unsweetened almond milk
2 cups shredded Cheddar cheese

Directions
– Place potatoes, broth, and water into slow cooker.
– Cover; cook on Low heat setting 6 to 8 hours.
– 30 minutes before serving, whisk together oil and flour into a paste, then whisk in almond milk and stir into potato mixture in crock.
– Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens.
– Stir in cheese until melted.

Christmas Break Freezer Cooking

It’s time to re-stock the freezer. The Before-School-Starts freezer meals I made are mostly gone, and there’s a long stretch of busy winter still ahead. These recipes would make six meals for a larger family, but they will be 12 for us, including leftovers.

Meals:

Turkey Meatballs (2 meals)
Black Bean Chili
Crockpot Turkey Meatloaf
Honey Lime Chicken Enchiladas
Honey Mustard Chicken

Cornbread (2 – 1 for meatballs, 1 for chili)
Mashed Potatoes (2 – 1 for meatloaf, 1 for Honey Mustard Chicken)

Ingredients:

Shopping List These are the main ingredients to be purchased, but check the pantry list too, in case you are low on some of those.

6 lb ground turkey
1 head garlic
2 yellow onion
1 small sweet red pepper
2 limes
5lb potatoes
3 15 oz cans seasoned black beans
1 14 oz can tomato sauce
15 oz can green enchilada sauce
1 C Dijon or whole grain mustard
8 8-in tortillas
2 cups corn meal
6 boneless skinless chicken breasts
12 oz cheddar cheese, shredded
8 oz sour cream
6 oz cream cheese
3 C milk
Gallon freezer bags
Disposable 9×13 pan
3 disposable 8×8 pans
2 disposable 9 in cake pans

Pantry

flour
6 slices sandwich bread
bread crumbs
butter
sugar
eggs
dried parsley
dried oregano
garlic powder
cumin
dried rosemary
onion powder
salt
pepper
vegetable oil
A1 sauce
ketchup
honey
vinegar
baking powder

Recipes:

Turkey Meatballs

Ingredients:

6 slices sandwich bread
½ C milk
4 lb ground turkey
½ yellow onion, minced
4 garlic cloves, minced
2 t dried parsley
1 T dried oregano
1 T dried basil
2 large eggs
salt and pepper

Directions:

– Tear bread and place in the food processor; pulse until fine crumbs form.
– In a medium bowl, mix breadcrumbs with milk; set aside at least 5 minutes.
– In a large bowl, combine turkey, onion, garlic, parsley, egg, 3 t salt, 1 t pepper, and breadcrumb mixture; mix gently with a fork.
– Form mixture into 1 inch balls; arrange in a single layer on 2 rimmed baking sheets lined with parchment paper. Makes about 70 meatballs.
– To freeze, place baking sheets with meatballs in the freezer and freeze for 1 hour; transfer frozen meatballs to 2 1-gallon freezer bags.
– To cook, heat olive oil in a large skillet over medium-high heat. Add meatballs and cook until browned, 5 to 7 minutes. Add sauce (bbq, marinara, alfredo…) and 1/2 cup water; cook until heated through, about 5 minutes.
– Serve bbq meatballs with cornbread.

Modified from: http://www.marthastewart.com/341533/light-turkey-meatballs

Black Bean Chili

Ingredients:

1 T vegetable oil
1 yellow onion, diced
2 cloves garlic, minced
1 lb ground turkey
3 15 oz cans seasoned black beans
1 14 oz can tomato sauce
1 T dried oregano
1 T dried basil

Directions:

– Saute onion and garlic in vegetable oil.
– Add ground turkey and brown.
– Add the rest of the ingredients and let simmer on the stove for 1 hour.
– To freeze, let cool and ladle into gallon Freezer bags. Lay flat to freeze for faster thawing.
– To cook, remove chili from the freezer and place in refrigerator 12 -24 hours before serving, to thaw. After thawing, reheat chili in a sauce pan on the stove.
– Serve with cornbread.

Crockpot Turkey Meatloaf

Ingredients:

½ yellow onion
1 small red bell pepper
1 beaten egg
1 lb ground turkey
1 C bread crumbs
1 t salt
½ t black pepper
1 t dried oregano
1/3 C A1 sauce
1/3 C ketchup

Directions:

– In a food processor, pulverize the onion and pepper.
– In a large bowl combine all ingredients EXCEPT ketchup and mix well
– To freeze, on a parchment-lined baking sheet, shape into a loaf the will fit into your slow-cooker. Freeze on sheet for 1 hour, then remove to a freezer bag.
– To cook, Spray the bottom and sides of your slow cooker with cooking spray. Place the meatloaf inside. Cover and cook on low for 6-8 hours. Top with ketchup about 30 minutes before serving.
– Serve with mashed potatoes.

Honey Lime Chicken Enchiladas

Ingredients:

2 chicken breasts, cooked and shredded
5 T honey
juice of 2 limes
1 t garlic powder
2 t cumin
8 8-in flour tortillas
12 oz cheddar cheese, shredded
15 oz green enchilada sauce
½ c milk

Directions:

– In a medium bowl, whisk together honey, lime juice, garlic, and cumin.
– Add cooked chicken and stir together.
– Stir the cheese into the chicken mixture.
– Place ½ C of enchilada sauce in the bottom of a disposable 9×13 pan.
– Place about 1/3 C of chicken/cheese mixture into each tortilla, roll, and place seam-side down into pan.
– Combine the remaining enchilada sauce with the milk and pour over the enchiladas.
– To freeze, cover tightly with plastic wrap, then heavy duty foil.
– To cook, remove to the refrigerator to thaw for 24 hours. When completely thawed, remove foil and plastic wrap and bake at 350 for 30 minutes. Top with extra cheese, if desired.

Honey Mustard Chicken

Ingredients:

4 boneless, skinless chicken breasts
1 C Dijon or whole grain mustard
½ C honey
1 T rice wine vinegar
1 t salt
1/2 t pepper
2 T dried rosemary

Ingredients:

– Whisk together mustard, honey, vinegar, salt, pepper, and rosemary.
– Place raw chicken breasts in a freezer bag and pour mustard mixture over chicken.
– Ensure the sauce mixture covers chicken.
– To freeze, lay flat in freezer.
– To cook, remove chicken to refrigerator to thaw 24 hours before serving. Preheat oven to 425. Line a 9×13 dish with aluminum foil. Place chicken and sauce in dish and bake for about 40 minutes. Serve with rice or mashed potatoes.

Mashed Potatoes

Ingredients:

5 lb potatoes
2 T butter, softened
1 C sour cream
6 oz sour cream
½ t onion powder
½ t salt
¼ t pepper

Directions:

– Cube potatoes and boil for 10 – 15 minutes, until tender. Drain.
– In a large bowl, mash potatoes with butter.
– Stir in sour cream, cream cheese, onion powder, salt, and pepper.
– To freeze, spray 3 8×8 square or 9 in round disposable pans with cooking spray. Split potatoes between the pans. Cover with plastic wrap and heavy duty foil and let cool to room temperature before placing in the freezer.
– To cook, remove to the refrigerator and let thaw overnight. Remove foil and plastic wrap. Bake at 350 for 30 minutes or until heated through.

adapted from <a href="http://www.tasteofhome.com/recipes/freezer-mashed-potatoes” target=”_blank”>http://www.tasteofhome.com/recipes/freezer-mashed-potatoes

Corn Bread

Ingredients:

2 C flour
2 C cornmeal
1 1/3 C sugar
4 t baking powder
2 t salt
2 egg
2 C milk
2/3 vegetable oil

Directions:

– Stir together dry ingredients.

– Mix in the wet ingredients.

– Grease 2 9-in disposable cake pans.

– Pour ½ of the batter in to each cake pan.

– Bake at 350 for 25 – 20 minutes.

– To freeze, cover fully cooked and cooled corn bread with plastic wrap and heavy duty foil. Place in freezer.

– To serve, thaw cornbread for 2 hours on counter.

original reipe found at <a href="http://www.favoritefreezerfoods.com/sweet-cornbread-recipe.html” target=”_blank”>http://www.favoritefreezerfoods.com/sweet-cornbread-recipe.html

Lentil Soup to Fight a Cold

Screen Shot 2014-12-07 at 2.34.45 PMDelicious, and easy enough to make even when you’ve got a cold! A great winter lunch.

Ingredients:
3 T Olive Oil
6-8 cloves Garlic, minced
1 Yellow Onion, chopped
4 Carrots, chopped
4 stalks Celery, chopped
1 T salt
1 lb Lentils (about 2 cups)
2 qt Vegetable or chicken Broth
1 package frozen chopped spinach
Salt and Pepper to taste

Directions:
Saute the garlic, onion, carrots, and celery in the olive oil with the salt for about 5 minutes.

Add the lentils and coat them in the oil.

Add the broth and simmer for 30 minutes over medium-high heat.

Add the frozen spinach to the pot and cook until just thawed. Overcooking the spinach will cause it to brown.

Sweet Potato, Pecan, Quinoa Burgers

Screen Shot 2014-10-23 at 9.19.14 PMTasty, high-protein, vegan, dairy-free burgers.

INGREDIENTS:

2 cups peeled, cooked and mashed sweet potatoes

3/4 cup cooked quinoa

1 T olive oil

1 tablespoons maple syrup

1/2 cup chopped pecans

1 cup chopped kale

1/2 teaspoon sea salt

DIRECTIONS:

Mash all ingredients together and separate into 4 patties. Warm patties in a skillet over medium heat with a little olive oil until warmed through and slightly crisp.

Pumpkin Spinach Lasagna

Screen Shot 2014-10-15 at 7.35.29 PMDairy-free, vegan lasagne.

 

Ingredients:

1 can pumpkin puree

1 cup almond milk

¼ teaspoon sage

1/2 medium onion, finely chopped

4 cloves garlic, minced

1/2 cup cashews

1 cup water

8 ounces of frozen spinach, thawed

1 small sweet potato

no-boil lasagna noodles

olive oil

Salt and pepper to taste.

 

Directions:

In a saucepan over low heat, whisk together pumpkin puree and almond milk.

Add salt, pepper, and sage to taste.

Heat olive oil in a second saucepan and add the onion and garlic.

Cook, stirring, about five minutes.

In the food processor combine cashews with 1 cup water until a smooth cream forms.

Add the cashew cream to the onions and garlic and stir well.

Add the thawed spinach and continue cooking about two minutes. Add salt and pepper to taste.

Microwave the sweet potato for 1 minute, then peel and grate it.

Spread a small amount of the pumpkin mixture in the bottom of an 8×5 inch baking pan, or split between 2 bread pans.

Arrange two no-boil noodles on top, then pour half of the pumpkin sauce on the noodles and spread evenly.

Place two more lasagna noodles on the pumpkin mixture, pour the spinach mixture on top and spread evenly.

Place two more lasagna noodles on top of the spinach and spread the remaining pumpkin sauce over the noodles.

Top with the grated potato. Cover with aluminum foil and bake in a preheated 375-degree oven for 30 minutes.

After 30 minutes remove the foil and continue to cook for about 10 minutes.

 

Vegan Beet Burgers

This recipe is adapted from Quinoa, Beet, and Chickpea Burgers at The Bojon Gourmet. I adapted the recipe to make it a little less labor intense and faster. Making them with chickpeas from dry and roasting my own beets would make these a little healthier and probably even a little tastier, but for a weeknight dinner, it just isn’t manageable for me!
Screen Shot 2014-10-12 at 3.40.33 PMIngredients:
1/2 cup raw quinoa, cooked
1 medium sweet onion, finely diced
1 can small, whole beets
2 cloves garlic, minced
1 14 oz can of chickpeas, drained and rinsed
2 T apple cider vinegar
1 T lemon juice
1/2 cup quick oats
1 large egg
salt
olive oil
Directions:
1) Cook quinoa according to package directions.
2) While quinoa cooks, heat the onions in olive oil and some salt for about 10 minutes.
3) While onions cook, grate or mince about 10 oz of beets (about 2/3 of the can). Add the beets and garlic to the onion and cook about 5 more minutes (salt here too).
4) Add the rinsed chickpeas and cooked quinoa to the pan with the onions and beets to warm them through.
5) Remove the mixture from the pan into a large mixing bowl.
6) Deglaze the pan with the vinegar and add the liquid to the bowl.
7) Mash the mix with a potato masher, then add the lemon juice, oats, and egg. Stir to combine.
8) Divide the mix into 6 equal portions and form into patties.
9) Heat a skillet with olive oil and cook the patties, one at a time, for 3 minutes per side.
10) Serve on a bun or alone.