Hummus Wrap

I made this for lunch today and it was SOOOO good. Like, so good that I'm craving it again right now. You have to get the roasted red pepper hummus. It's what gives this so much flavor. I did add a little salt to it b/c I love salt.



 Hummus Wrap
Serves 2

Ingredients: 2 Tortillas
1 cup of spinach
 4 Tablespoons of Roasted Red Pepper Hummus, or your favorite hummus
1 (15 oz) can of black beans, rinsed and drained (you are only going to use about 1/2 the can)
1/2 Avocado, diced

Directions: Lay out your two tortillas and spread 2 Tablespoons of Hummus on each one. Next spread you spinach on top of your hummus. Add some black beans (about 1/4 of a can) on top of your spinach. Then put your avocado on the very top. Fold the edges and roll the tortilla up. Cut in half and serve.

Roasted Cauliflower and Chickpea Tacos

Oh my heavens! We had vegan gluten free friends coming for dinner and I wanted to make something to accommodate their diet. I found these tacos on twopeasandtheirpod.com and decided to try them out. Forget vegan gluten free these tacos were AMAZING! they were super simple to throw together as far as prep and I seriously ate 5 they were so good. Don't be scared just make them you wont regret it!

Roasted Cauliflower and Chickpea Tacos

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

My favorite tacos! Roasted Cauliflower and Chickpea Tacos are easy to make and so delicious! Healthy has never tasted so good!

ingredients:

For the Tacos:
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon sea salt
1 tablespoon fresh lime juice
1 tablespoon olive oil
1 tablespoon water
1 (15 oz.) can of chickpeas, drained and rinsed
1 small head cauliflower, washed and cut into bite-size florets
Corn tortillas
1 cup finely chopped red cabbage
1 jalapeño, sliced, seeds removed
1 large avocado, seed removed and diced
Chopped cilantro

For the Lime Crema:
1 cup plain Greek yogurt or sour cream
1/8 cup fresh lime juice
1/4 cup chopped cilantro
Salt and pepper, to taste

directions:

1. Preheat oven to 400 degrees. In a medium bowl, whisk together chili powder, garlic powder, onion powder, cumin, salt, lime juice, olive oil, and water. Stir in chickpeas and cauliflower florets. Place seasoned chickpeas and cauliflower on a greased baking sheet. Roast for 30-35 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and cauliflower is tender. Remove from oven and set aside.

2. To make the lime crema, place the Greek yogurt or sour cream in a small bowl. Add fresh lime juice and cilantro. Stir well. Season with salt and pepper, to taste.

3. Take a corn tortilla and place roasted cauliflower and chickpeas on top. Top with red cabbage, jalapeño slices, avocado, and cilantro. Drizzle lime crema over the tacos and serve!

Note-you can make the tacos vegan by using vegan sour cream or yogurt to make the lime crema or you can omit it...but it's really good:)

Lentil Soup

I know Lentil Soup isn't the most enticing name, but before you run the other direction, you have to continue reading!  This soup was absolutely delicious (with some modifications), totally filling, and SO healthy!  Give it a try; you would never know it didn't contain meat!

I made a few changes to this soup after reading the reviews on Allrecipes.com.  I will write the recipe below as it appears on Allrecipes, with my changes/additions in parentheses.

Lentil Soup
adapted from Allrecipes.com

1 onion, chopped
1/4 cup olive oil (about 1-2 Tbs)
2 carrots, diced
3 stalks celery, chopped
2 cloves garlic, minced (4 cloves)
1 tsp. dried oregano (1 1/2 tsp.)
1 tsp. dried basil (1 1/2 tsp.)
1 bayleaf
(small pinch of red pepper flakes)
1 14.5 oz. can crushed tomatoes (I didn't have a full can, so I substituted some tomato paste)
(1 can stewed tomatoes)
2 cups dry lentils
8 cups water
(1 Tbs. chicken bouillion)
1/2 cup spinach, thinly sliced (2 cups)
2 Tbs. vinegar (or red wine vinegar)
salt and pepper to taste

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. 

Stir in garlic, bay leaf, oregano, basil, and crushed red pepper; cook for 2 minutes.

Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. 

When ready to serve, stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper.

Stir-fried Broccoli with Brown Rice (Meat Optional)

Need something easy and  healthy in a hurry?  This little meal is delicious, and can easily adapted to be a vegetarian meal or even a side-dish.  We ate it without meat as our main entree and loved it.

• Stir-Fried Broccoli with Brown Rice (Meat Optional)
• adapted from Mel's Kitchen Cafe
• 
  
• 1 tablespoon vegetable, canola or coconut oil
• 3-4 cups bite-size broccoli florets
• 2 cloves garlic, finely minced or pressed
Sauce:
• 1/2 cup chicken or vegetable broth
• 4 teaspoons low-sodium soy sauce
• 1 tablespoon Thai sweet chili sauce (see note)
• 2 teaspoons sesame oil
• 2 teaspoons cornstarch
For serving:
• Hot, cooked brown rice
• 
  

In a large 12-inch nonstick skillet, heat the oil over medium to medium-high heat until hot and rippling. If using meat, add it now and stir-fry until cooked through. Remove the meat to a plate.

Add the broccoli to the hot skillet (you may need to add another teaspoon or so of oil if the skillet is completely dry) and cook, stirring often, until the broccoli has turned bright green and is lightly browned, 7-9 minutes. It won't cook much more after this so it should be crisp-tender. I like a bit of bite to the broccoli but if you want it more tender, add on a few minutes cooking time.

Stir in the garlic and cook over medium to medium-high heat, stirring, for a minute or so.

Whisk together all the sauce ingredients and pour over the broccoli. Add the meat if you cooked it.  Stir the ingredients together until well coated with the sauce and simmer for 1-2 minutes. Add additional salt and pepper to taste if needed.

Serve immediately over hot, cooked rice.

Panzanella Salad with Spinach

I made this salad recently and it was so delicious.  Its fancy and maybe a little time-consuming, so its great for a fancy dinner or when you're asked to bring a salad to a get-together.

source

Panzanella Salad with Spinach

From Jenny Evans Gatherings

For the bread:

1 crusty loaf of multigrain bread (I used Kroger's PS brand multigrain bread)

2 Tbs. olive oil

Salt and Pepper to season bread

For the Vinaigrette:

1/2 c. extra virgin olive oil

2 Tbs. red wine vinegar

1/2 tsp. dijon mustard

1/2 tsp. salt

pepper, to taste

For the Salad:

2 Roma tomatoes, cut into 1/2-in cubes

1 red bell pepper, chopped small

1/2 red onion, chopped small

3 large garlic cloves, minced

15 large basil leaves, chopped or julienned

8 oz. container of small, fresh mozzarella balls each cut in half

4 cups baby spinach leaves, cut into 1/3 inch slices

salt and pepper to taste

For the bread, heat oven to 350 degrees.  Cut the loaf into 1-in cubes and toss with olive oil.  Lay single layer on a baking sheet  and sprinkle with with salt and pepper.  Roast for 15 minutes and let cool. 

For the vinaigrette, put all ingredients into a blender and puree.  For the salad, in a large serving bowl, combine all of the ingredients and pour the vinaigrette over everything.  Salt and pepper and toss well- allow to sit for 15-20 minutes to let the flavors meld.

Browned Butter Sea Salt Chocolate Chip Cookies

I know what you're thinking..."we really need another chocolate chip cookie recipe on Peachtree Cooking".  Right?  This one is different from your regular cookie because of the browned butter- it gives the cookie a rich, caramel flavor that is beyond delicious.  David White's cute wife, Bonnie, brought these over when we had them to dinner, and the plate was cleaned before any of us had enough.  Seriously amazing.

actual picture

Browned Butter Sea Salt Chocolate Chip Cookies
Bonnie White

2.5 c flour

1.5 tsp baking soda

1.5 tsp sea salt

2 sticks unsalted butter

1.5 c packed brown sugar

1 egg and 1 egg yolk

2 tsp vanilla

1 Tbs. Greek yogurt

1/2 c semi sweet choco chips

1/2 c milk chocolate chips

Heat oven to 350.  Brown your butter in a skillet on your stovetop until it turns a golden brown, but before it burns (don't leave it).  Pour into mixer and blend with sugar until well blended.  Add remaining wet ingredients.  Mix in dry ingredients until combined.  Stir in chocolate chips.  Chill in freezer for 30 minutes.  Scoop onto baking sheet and sprinkle with sea salt (optional).  Bake 8-10 minutes.

My favorite Veggies

So, I know this may be lame, but I thought I'd post my favorite way of preparing veggies.  We eat a TON of veggies and I've found this to be the easiest and yummiest way to get them to the table...and have your kids enjoy them.

My Favorite Veggies
From Rachel

Vegetables (I like a carrot, cauliflower and broccoli combo)
Olive Oil
Salt (try the Pink Himalayan salt at Costco- its much more nutritious than table salt)
Cajun Seasoning

You'll need a steamer of some sort on hand (I have a metal basket that fits on top of my regular stovetop skillet- got it at Williams-Sonoma for about $8).  Put water in the bottom of the skillet, but careful not to do too little or the veggies burn, or too much, or the veggies boil- you don't want the water to overflow onto your steamer basket.  Chop veggies to similar sizes to allow for even cooking. Place them in the basket and steam with lid covering until desired tenderness (I like mine with a little crunch).  Empty the water from your skillet and return skillet to hot stovetop.  Pour olive oil to coat bottom and heat slightly. Return veggies to skillet and season with salt and cajun seasoning.  Stir to coat and remove from heat- you don't want to cook your veggies any longer.  Enjoy.  I love serving these veggies tossed with these Simple Sesame Noodles.

Simple Sesame Noodles

 Pic courtesy of Pioneer Woman

This is one of those meals that I threw together kind of last minute and I wasn't expecting much, but it was seriously SO good! It got rave reviews from the whole fam!

Simple Sesame Noodles
from Pioneer Woman

Ingredients

• 12 ounces, fluid Thin Noodles, Cooked And Drained
• 1/4 cup Soy Sauce
• 2 Tablespoons Sugar
• 4 cloves Garlic, Minced
• 2 Tablespoons Rice Vinegar
• 3 Tablespoons Pure Sesame Oil
• 1/2 teaspoon Hot Chili Oil
• 4 Tablespoons Canola Oil
• 4 whole Green Onions, Sliced Thin

Preparation Instructions

Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions and toss.
Serve in a bowl with chopsticks. Yummy!

Easy Vegetable Lasagna

I threw this together tonight, so the measurements are not exact and may need adjusting, but this is so delicious and easy, especially if you use pre-made spaghetti sauce.   You can adapt to your family's tastes.  My kids won't come anywhere within 10 miles of a mushroom, and most of the veggie lasagna recipes I came across called for mushrooms, so instead I used zucchini.  You can add roasted red peppers (I think I'll try that next time!), squash, broccoli, peppers, anything that sounds good and is already in your fridge.  Just remember when sautéing the veggies, cook the hard veggies, such as carrots, longer and add the softer veggies, such as spinach or squash last.  I didn't miss the meat at all, and my kids even came back for seconds (though, I'll admit, I found a few pieces of zucchini pushed to the side on their plates).

Easy Vegetable Lasagna

9-10 lasagna noodles, cooked

Large Jar (3-4 cups) of spaghetti sauce (I used Kirkland's marinara)

3 cups Ricotta cheese

1 egg, lightly beaten

3-4 cups shredded Mozzarella cheese, divided

1-2 tsp. dried basil

1-2 tsp. dried oregano

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup grated parmesan cheese

2 Tbs Olive Oil

1 cup chopped onions

1 tsp minced garlic

1 cup chopped carrots

2-3 cups chopped fresh spinach

1 zucchini, sliced and quartered

Preheat oven to 350.  

Heat olive oil in a frying pan over medium low heat.  Add carrots and other hard veggies, and cook for 3-4 minutes.  Add onions and garlic and sauté for a couple of minutes.  Then add zucchini and spinach.  Cook until veggies are softened, then add spaghetti sauce and heat through.

In a bowl, combine ricotta, 1-2 cups of mozzarella, parmesan cheese, basil, oregano, salt, pepper, and egg.  Stir until well mixed.  

In a 9x13 glass dish, layer three times: noodles, cheese mixture, veggie sauce.  Top with remaining mozzarella cheese and cover with aluminum foil.  Bake for 30 minutes then let sit for 5-10 minutes.

Cherry-Tomato, Watermelon Summer Salad

I recently ordered this book to get more info on eating a plant based diet and have loved reading it. I mainly ordered it for the 150 recipes he includes at the back which are pretty amazing. It has been a great resource for wanting to incorporate healthier meals into my diet.

I made this tomato watermelon salad tonight and it is the PERFECT quick summer salad. Watermelon is all the rage this summer :)  and this recipe incorporates every fresh summer flavor your little heart could desire. I halved the recipe and sat down and ate the whole thing. It would be perfect to take to a summer BBQ as well. Yum!

2 Boxes of Cherry or grape tomatoes halved (large amounts of lycopene which fights cancer and heart disease)

1 Bunch of Cilantro (2 handfuls) chopped (detoxifies colon, pulls heavy metals out of body, relieves gas, prevents nausea, antiinflamitory)

3 Green onions, white and green parts chopped (Rich in Vit K which is good for bone health and immune system)

1/2 medium watermelon cut into bite-sized pieces (hydration assisting in weight loss, lycopene, vit A, potassium)

3 tablespoons of lemon juice  and lemon or lime zest

3 tablespoons of balsalmic or sherry vinegar

Lentil and Brown Rice Salad

For those of you who are trying to get that bod in swimsuit shape for the summer and love a hearty salad try this one! I seriously inhaled this one and it was a piece of cake to make. If you haven't been able to tell I've been trying to eat more plant based whole foods and share my recipes. I am feeling awesome and have had so much fun trying new fun ingredients. Even if you consider yourself a picky eater, I don't care it's worth the benefits to make healthier choices.
via wellvegan.com

Ingredients

• 1/2 cup green lentils (if you live near a trader joes they have precooked lentils that are cheap)
• 1/2 cup brown rice (trader joes also has a brown rice medley that you store in the freezer and throw in the microwave for 3 min as is makes for quick prep for this meal)
• 2 large carrots
• 2 radishes
• handful of cherry tomatoes halved
• 2 ribs celery sliced thin
• 1/4 cup currants or craisins
• 1/4 cup walnuts
• 4 cups mixed greens or any other lettuce. I used mixed greens mixed with kale
• Drizzle of balsalmic vinegar over the top

Instructions

1. Cook rice and lentils according to package directions. Set aside to cool. While the rice and lentils are cooking, prep the rest of your ingredients.
2. Assemble all tossing

Wheat Berry and Arugula Salad

OK, OK I know I"m kind of on a roll here with salads but I had my left over Arugula so I thought I would make this. This is definitely one of the better things I've made in our marriage. A tad laborious but definitely worth the mix of flavors and textures. The recipe I made did not call for feta like what's pictured here but I bet it would have been great with some feta or bleu cheese crumbles in it. I hadn't planned on Beau eating any because he doesn't like a lot of the stuff in the salad but he had some and loved it!

Ingredients

For the dressing:

• 1 cup orange juice (from about 2-3 oranges) - I used pulpy orange juice
• 1/4 cup chopped cilantro
• 2 tbsp. fresh lime juice
• 2 tbsp. water
• 1 tbsp. extra-virgin olive oil
• 2 tsp. agave nectar (or honey or sugar)
• 2 garlic cloves, minced
• 1/2 tsp. ground cumin
• 1/4 tsp. salt
• 1/4 tsp. paprika
• 1/8 tsp. cayenne pepper

For the salad:

• 1 cup wheat berries, uncooked
• 1/2 tsp. salt, plus more to taste
• 1 (15 oz.) can chickpeas, drained and rinsed
• 1/2 cup jarred roasted red peppers, drained, patted dry, and chopped
• 2 oz. kalamata olives, sliced
• black pepper, to taste
• 8 oz. baby arugula
• garnish with green onions if desired

Instructions

1. Bring 4 quarts of water to a boil in a large pot with a 1/2 tsp. salt. Once the water is boiling, stir in wheat berries and partially cover. Cook for one hour, stirring often, until wheat berries are tender but chewy.
2. Meanwhile, prepare the dressing by simmering the orange juice in a small sauce pan until reduced to 1/3 cup, about 15 minutes. Pour reduced orange juice into a small bowl and cool in the refrigerator for about 10 minutes. Whisk together the cooled orange juice reduction with the cilantro, lime juice, water, oil, agave nectar, cumin, garlic, salt, paprika and cayenne pepper. Set aside.
3. To assemble the salad, toss the chickpeas, red peppers, olives, and wheat berries in a medium bowl with half of the dressing. Salt and pepper to taste. In a separate bowl, toss arugula with remaining dressing. Divide among 4 plates and top each with 1 cup of the wheat berry mixture. If you are making it ahead of time or plan on having leftovers the next day, do not toss the arugula with the dressing ahead of time. Simply pour the dressing on top of arugula right before serving.

Asparagus, White bean, Arugula Salad

Vegan Recipe I"m posting for my own records since I know the the Jewkes' are picky picky eaters! Fast, really yummy, worth a try if you're trying to get all you vitamins and nutrients and cut the processed stuff out.

Ingredients

• 5 tbsp. extra-virgin olive oil
• 1/2 medium red onion, sliced 1/8 inch thick (about 1 cup)
• 1 lb. asparagus, trimmed of tough ends and cut on diagonal into 1-inch pieces
• 1 can (15 oz.) cannellini beans, rinsed and drained (about 1 1/2 cups)
• 2 tbsp. balsamic vinegar, plus 2 tsp.
• 14 oz. arugula (1 large bunch), washed, dried, and stemmed (about 6 cups lightly packed)

Instructions

1. Heat 2 tbsp. oil in nonstick skillet over high heat until it just begins to smoke; stir in onion and cook until beginning to brown, about 1 minute. Add asparagus, 1/4 tsp. salt, and 1/4 tsp. pepper; cook until asparagus is browned and tender-crisp, about 4 minutes, stirring often. Off heat, stir in beans; transfer to large plate and let cool 5 minutes.
2. Meanwhile, whisk remaining 3 tbsp. oil, vinegar, 1/4 tsp. salt, and 1/8 tsp. pepper in medium bowl until combined. In large bowl, toss arugula with 2 tbsp. dressing and divide among salad plates. Toss asparagus mixture with remaining dressing, place a portion over arugula, and serve.

"Healthy" Chocolate Blender Ice Cream

I was at Costco today and the Vitamix guy was there doing demonstrations.  I hung around for a while, collecting samples of delicious green smoothies and THEN he made chocolate ice cream.  I saw the ingredients and was totally skeptical about whether or not it would be edible by me, much less my kids.  I took one sip and was totally sold- I would've eaten all of it, but Lauren took it from me and wouldn't give it back.  She licked the sample cup clean!  It tasted amazing- I promise you cannot taste one of the "healthy" ingredients.  Doug, the Vitamix presenter, sent me a link to his recipe (click here) and I made it for dessert tonight.  It tasted just as amazing, and all of my kids were gobbling it up and throwing praises at their "best mom in the world".  :)  You can add peanut butter, banana, chocolate chips, mint flavor, whatever you want to make it your own.

courtesy google images

"Healthy" Chocolate Blender Ice Cream

Doug, the Blender Chef

1/2 cup milk (or half & half, heavy cream for richer taste)
3 1/2 Tbs. cocoa powder
7 Tbs. hot cocoa mix (you can find a healthier one if you try- I used a Trader Joes mix)
4-6 baby carrots
small slice cabbage
small handful spinach (I didn't have cabbage so I doubled this)
1/2 of an avocado
sweetener to taste (5 Hadley dates, agave nectar, honey, etc.)
2 cups ice

Blend these ingredients on low beginning on 1 then increasing to 10, run for 10 seconds then stop.  Use tamper stick to push ice down.  Results are best when using a Vitamix.

*Doug (and his co-presenter, Keith) has a lot of great recipes for soups and smoothies that can also be found by clicking on this link.

Banana Bars with Whipped Cream Cheese Frosting

I made this cake because I needed to use overripe bananas and this was something new to try.  It was amazing!  It makes a ton so I delivered some to neighbors and friends, and every single one of those people came to me later and demanded the recipe.  Its such a light, fluffy, delicious "cake".  It was easy to make and the flavors are perfect together.

courtesy

• Banana Bars with Whipped Cream Cheese Frosting
• Mel's Kitchen Cafe
• 
  
• 1/2 cup butter, softened
• 1 ½ cups white sugar
• 2 eggs
• 1 cup sour cream
• 1 tsp vanilla
• 2 cups all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• 1 cup mashed ripe bananas (I used three ripe bananas)
Whipped Cream Cheese Frosting:
• 1 (8 oz) package cream cheese, softened to room temperature
• 1 cup white sugar (you can use either granulated sugar or confectioners’ sugar – the confectioners’ sugar tends to dissolve better and not be as grainy but either one works fine)
• 1/8 tsp salt
• 1 tsp vanilla
• 1 ½ cups heavy whipping cream

Directions

1. For the banana bars, preheat the oven to 350 degrees. Grease a 10 x 15 inch jellyroll pan or one 9X13 pan and an additional 8X8 pan. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt in a medium bowl; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan(s). Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting.
2. For the frosting, in a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In another medium bowl, beat whipped cream until stiff peaks form (it helps to use a chilled bowl and chilled beaters). Fold whipped cream into cream cheese mixture. Frost to your heart’s delight!

Portobello Zucchini Tacos

I'm on a roll here. Another vegan recipe that may be a little to wild for some of your families but if you don't tell them there are mushrooms in it they will never know. I made these last night for dinner and they were so good I had like 5...In fact I ate almost everything by myself because I was once again husbandless at dinner time. But I'm trying not to use that as an excuse not to cook! We'll see how long it lasts.

I had mine with salsa, avocado and some cilantro with a little salt and pepper and it was divine!

Portobello and Zucchini Tacos

Four servings • 45 minutes to prepare

I like to serve these tacos alongside a green salad with tomatoes and avocado.

Ingredients

• 5 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick
• 2 teaspoons dried oregano
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 4 medium zucchini, cut into 2-by-1/2-inch sticks
• 1 medium red onion, halved and sliced 1/4-inch thick
• 12 (4 1/2-inch) corn tortillas
• 1/2 cup fresh salsa
• 1 ripe avocado, halved and sliced

Instructions

1. Preheat oven to 425° F. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.
2. Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).
3. Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should be lightly browned but still soft). Wrap loosely in a clean kitchen towel to keep warm.
4. To serve, fill each tortilla with mushrooms, vegetable mixture, avocado and salsa.

Mediterranean Chickpea Wrap

This is really easy to make, vegan, healthy and filling and really yummy. It's easy to thrown in a tortilla, add a handful of spinach or mixed greens, sprinkle on some vinaigrette and you're good to go. Also, I didn't add the banana pepper just cause I didn't want to buy one, but added a little siracha sauce to make it spicy. Also, don't be afraid to drain the extra water once the potatoes are done cooking.

Mediterranian Chickpea Wrap

Four servings • 30 minutes to prepare

Ingredients

• 2 tablespoons olive oil
• 1 carrot, diced
• 1 onion, finely chopped
• 1/2 banana pepper, seeded and finely chopped
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes
• 1/8 teaspoon cayenne pepper
• 1 can (15 ounces) garbanzo beans, with liquid
• 1 white potato, peeled and diced
• 4 whole wheat tortillas, warmed

Instructions

1. In a large sauté pan, over medium heat warm the oil for about a minute. Add the carrot, onion, banana pepper, and garlic. Cook for 5-7 minutes, stirring frequently. When the vegetable have started to soften, add the cumin, red pepper, cayenne and sauté for 1 minute.
2. Add the garbanzo beans with their liquid and 1 cup water. Bring to a boil. Add the potato and simmer for 20 minutes or until the potatoes are soft.
3. Wrap in warm tortillas with fresh spinach and serve.

Chickpea and Rice soup with Kale

Another Vegan recipe. This soup is awesome! We had it for sunday dinner because it's still pretty cold out here in Boston and this was the perfect remedy. I made it with the artisan bread Jess posted a little while ago and it made for a great meal. The only thing you have to prep before hand is soaking the cashews for a few hours and it's better the next day as leftovers as the flavors blend.

Chickpea & Rice Soup with Kale

Six servings • 40 minutes

Ingredients

• 3/4 cup cashews, soaked in water for 2 hours or overnight
• 2 tbsp. olive oil
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tsp. dried rosemary
• 3/4 tsp. dried thyme
• 1 tsp. salt
• Fresh black pepper
• 3/4 cup brown rice, rinsed
• 3 ribs celery, thinly sliced
• 1 cup carrots, diced chunky
• 5 cups vegetable broth
• 2 cans (15 oz. each) Garbanzo Beans, drained and rinsed- I only used 1 can and it was fine
• 4 cups chopped kale
• (green onions as garnish optional)

Instructions

1. After soaking, drain the cashews and place them in a blender with one cup of fresh water. Blend until completely smooth. You don't want any gritty bits if you can help it. And if you're not firing up a Vitamix, this could take some time. Like maybe 5 whole minutes.
2. Preheat a stock pot over medium heat. Sauté onion in olive oil with a pinch of salt for about 5 minutes, until translucent. Add garlic, rosemary, thyme, salt and pepper and sauté a minute more.
3. Add rice, celery and carrots and then pour in the broth. Cover and bring to a boil. Once boiling, reduce heat to a simmer, add the chickpeas, and let cook for about 30 minutes, until rice is cooked and carrots are tender.
4. Add the cashew cream and kale, and simmer until kale is wilted, 3 to 5 more minutes. You may need to add water to thin the soup if it seems too thick. Taste for salt and seasonings and let sit for 10 minutes so the flavors will mingle.

Tofu Broccoli Stir Fry

After watching the "Hungry for Change" documentary on Netflix, I decided I would take their advice and not view foods with an attitude of "I can't have that" or cutting things out but adding more and more healthy things into my diet. This leaves me guilt free when I do eat sweets and has inspired me to add maybe one or two vegan meals to my day. This was a great one to start out with- easy and simple and I don't mind the taste of tofu. It is just as filling as meat for me.

This is from the website wellvegan.com they have a great list of recipes for breakfast lunch and dinner and also snacks if you're not sure where to start.

p.s. I highly recommend the documentary. Some things are kind of cooky about it but it is a good reminder to think about what you're putting in your body.

Tofu and Broccoli Stir Fry

Serves four • 40 minutes

Serve this stir-fry over brown rice or Asian noodles. To toast the cashews, spread them on a baking sheet and cook in a 350°F oven for 10 minutes. If you’re serving this with rice, get it started before you do anything else. And if you’re gluten-free make sure you’re soy sauce is of the gluten-free variety.

Ingredients

• 1 package (14 1/2 ounces) firm tofu, drained, cut crosswise into 6 slabs (about 3/4 inch wide), each slab halved horizontally and cut into triangles
• 1 1/2 lbs. broccoli, stalks trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces
• Coarse salt
• 2 tablespoons vegetable oil
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1/4 teaspoon red-pepper flakes
• 4 garlic cloves, minced
• 1 tablespoon cornstarch
• 1/2 cup cashews, toasted (optional)

Instructions

1. Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and let tofu drain, about 20 minutes.
2. Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, 1 minutes. Drain and set aside.
3. Heat oil in a large nonstick skillet over medium heat. Add tofu; cook until golden brown, turning gently halfway through, about 5-7 minutes on each side. Transfer to paper towels.
4. Meanwhile, make sauce: In a small bowl, whisk together soy sauce, vinegar, red-pepper flakes, garlic, cornstarch, and 3/4 cup water; set aside.
5. Add broccoli to skillet; cook over high heat, stirring often, until crisp-tender, 2 to 3 minutes. Whisk reserved sauce to combine; pour into pan. Return tofu to pan; stir to coat, about 1 minute more. Serve over rice or noodles and topped with cashews, if desired.

Chicken Fajita Mac and Cheese

Pic courtesy Annies Eats

I made this last week and it was delicious. And talk about an easy and kid-friendly weeknight meal! I actually think it would have been just as good, if not better without the chicken. I mean, who eats chicken mac and cheese anyway, right? Yum!

Chicken Fajita Mac and Cheese
adapted from Annie's Eats 

12 oz. pasta shapes, such as rotini
1 tbsp. olive oil
2 boneless, skinless chicken breasts, diced (optional)
1 tsp. cumin
½ tsp. paprika
Dash of cayenne pepper
Salt and pepper, to taste
2 tbsp. butter
3 bell peppers (multiple colors), seeded and thinly sliced (I used one bell pepper b/c my husband is vegetable-averse and it was delicious)
1 small yellow onion, thinly sliced
3 cloves garlic, minced
1 (4 oz.) can diced green chiles
½ cup sour cream
8-12 oz. monterey jack cheese or pepperjack if you like some spice

• Preheat the oven to 400˚ F.  Spray/butter a 2 quart baking dish.  Bring a large pot of water to boil.  Cook pasta according to the package directions just until al dente.  Drain well.
• Meanwhile, heat the oil in a large skillet over medium-high heat.  Add the chicken, cumin, paprika, and cayenne to the skillet and cook, stirring occasionally, until the chicken is just cooked through and no longer pink.  Season with salt and pepper to taste.  Remove the chicken to a large bowl; set aside.
• In the same skillet, melt the butter.  Add the sliced peppers and onion to the pan and sauté until tender, about 5 minutes.  Mix in the garlic and green chiles and sauté about 2 minutes more.  Remove from the heat and transfer the veggie mixture to the bowl with the chicken.  Add the sour cream and shredded cheeses to the bowl along with the pasta.  Mix everything together until well combined.  Transfer to the prepared baking dish.
• Bake for 15 minutes until slightly browned and bubbling.  Let cool briefly before serving.