If you’re like me you love surfing the internet and finding new recipes to try out – heck, maybe that’s what brought you here. But every now and then I’ll find a recipe that I can’t get enough of and it becomes part of my regular rotation. Here are a few of those yummy dishes:
Black Bean Burgers These work great with a flax egg. Last time I made these I added 4 tsp. of pickled diced jalapenos for some extra kick.
“No Tuna” Chickpea Salad Great alone or in a sandwich.
Red Beans and Rice
Traditional Greek Salad I leave out the feta and sometimes add marinated artichoke hearts. This is great by itself or served over pasta or in a pita pocket with some hummus.
Greek Potatos The first time I made this I forgot the lemon juice/peel so I have never bothered to add it.
Quinoa Taco “Meat” I especially love this in Amber’s Famous Burritos!
New Orleans is at the top of my bucket list of places to travel. I would love to taste a hot fresh beignet and some real Louisiana home cookin! In the meantime… I found a recipe for vegan gumbo that that I intermingled with a “real” gumbo recipe. I think you’ll enjoy the result.
1/2 cup Olive Oil
1/2 cup All Purpose Flour
2 cloves Garlic (minced)
1 Onion (diced)
1 Green Bell Pepper (chopped)
3 stalks Celery (chopped)
1 28oz can Diced Tomatoes
2 cups cut Green Beans (I used frozen)
1 cup chopped Okra (I used frozen and some fresh from my garden!)
4 cups Vegetable Broth
2 Bay Leaves
1/2 Tbsp Tony’s Cajun Seasoning
1/2 Tbsp dried Thyme
1/2 Tbsp Pepper
1/2 Tbsp Salt
1 tsp Cayenne*** (I used slightly more than this when I made it and it came out very spicy – you may want to decrease the amount or leave it out all together if you don’t like spice!)
1 cup Rice
2 cups water
1. Make the roux by whisking together the oil and flour over medium heat, whisking constantly for about 10 minutes or until the roux turns a dark brownish gray (the other recipes describe it as a used copper penny or dark caramel).
2. Whisk in the garlic first, then add the onion, green pepper, and celery. Then add the seasonings and keep stirring for 3 minutes.
3. Stir in all remaining veggies except okra and add the vegetable broth and bay leaves.
4. Saute the okra with a bit of oil in a skillet until it starts to brown (about 5 minutes). Then add the okra to the pot with everything else.
5. Bring the pot to a boil, then turn down low and simmer for 1 hour.
6. Make the rice by bringing 2 cups of water to a boil, add the rice, then cover and simmer on low for 20 minutes or until the water is absorbed.
7. Serve the gumbo over rice.
Mexican food has always been my favorite (with pizza coming in a close second). There was a restaurant called Tumbleweed in Lexington that was always my first choice on the occasion that I got to pick where my family would eat. The chips and salsa were amazing, but the “Burrito Deluxe” is what kept me coming back for more. That’s what inspired my original famous burritos, but since going vegan I’ve had to tweak the recipe a bit. Honestly, I think I might like these even more than the originals. Oh, and what makes them famous? Anyone I’ve made them for has always requested them a 2nd time!
Qunioa Taco “Meat”
8 Tortillas (burrito size)
2 15oz cans Refried Beans
2 8oz cans Enchilada Sauce (I use Old El Paso)
2 Roma tomatoes (diced)
1 Avocado (diced)
1. Prepare the quinoa taco “meat”. Between cooking the quinoa and then baking it in the oven this can take close to an hour so sometimes I’ll prep it ahead of time.
2. If you did the quinoa ahead of time you’ll need to preheat the oven to 375.
3. In a large baking dish, spoon 2/3 of a can of enchilada sauce over the bottom – be sure to cover the bottom so the burritos won’t stick!
4. Fill each tortilla with 1/4 can of beans and 1/8 of the quinoa taco meat. Roll it and place it seam side down in the baking dish.
5. Bake uncovered for 20 minutes.
6. Serve warm with toppings. I like tomatoes, avocado, and lettuce.