Showing posts with label vegan. Show all posts
Showing posts with label vegan. Show all posts

Tuesday, October 3, 2017

Rainbow Fried Rice #vegan


Rainbow Rice is such a fun dish to serve to our guest. I have been making this version of fried rice for years. We use a ton of fresh vegetables, some from our garden, and make it every week. My kids eat Rainbow Fried Rice as a snack or a replacement for any of their meals, breakfast included.

The recipe is basic but you can definitely alter any of the ingredients and add some too. I love to top mine with fresh avocado and black sesame seeds. If I am daring, then I will also include Sriracha Mayonnaise. I use my VEGAN MAYONNAISE and a little bit of the red hot stuff.


This is a sneaky parent trick, sneaking in as many vegetables as possible under the guise of fried rice, into a dish they love. I think using the rainbow as a guide when preparing our daily meals is a great way for me to think about the variety of vegetables available to my family each day. It encourages me to think outside the box and look for vegetables that might not be in our family's top ten list. We are often trying new things in order to achieve our "rainbow a day" mentality of eating our vegetables.

My kids, who mostly eat a plant-based diet, are still kids. They love their pasta, top ramen, noodles, crackers, bread, and all things carb related. I have to keep on top of their choices, otherwise, they would eat only pasta and bread. It's an easy habit to form and one that I hope we are teaching them to reevaluate. Some ways that I ensure they get at least a few fruit and vegetables in their diet each day are with morning smoothies. We fill them up first thing in the morning to start their days off with a bang of rainbow flavor. Then we have our favorite, Rainbow Fried Rice, available for lunch and dinner. I often make a homemade marinara sauce (which they love) that is also packed with vegetables.

It is challenging feeding our families nutritionally dense meals with how expensive groceries are becoming. This is another reason why we eat a lot of rice and beans in our diet. These are staples in many homes around the world and cost a fraction of what processed food or meat does. It makes our food budget stretch in the right direction. I went to the store yesterday and our bill was much higher, for the same foods I buy each week, by about $75.00. I was shocked! The events that are occurring in our world surrounding the flux in weather patterns are starting to affect the prices at our local grocery store.



We are trying to enlarge our garden for next year because I feel that the prices of our food may continue to increase. In some ways, being the Mom, I feel it is my job to find easy meals to prepare that are budget-friendly and still feed my kids the nutrients they need to extend their playtime, keep their minds sharp, and their bodies strong.

I am passionate about eating the rainbow and I will try my best to teach my kids this philosophy through preparing meals that introduces them to the rainbow of foods available, through my own example, and through educating them on the benefits of eating a plant-based diet.

I would love to hear your ideas of dishes you prepare that use an array of ingredients that represent the rainbow. Also, are you planning on changing the way your shop for food or starting your own garden, given the current tone of our nation and weather-related issues (hurricanes, tornados, fires, etc...)?

That was a lot of chatting just to get to the recipe below but we are living in some different times and different times require us to approach things, well, differently. I felt that I needed to share a bit about some of the changes we are trying to make possible in our own family to keep our food budget on track and plan for the future.


Rainbow Fried Rice #vegan

4-6 cups of day old rice (new rice seems to be a bit too sticky)
1/2 cup red onion, diced small
1/2 cup diced carrots, diced small
1/4 cup red, orange, or/and green bell pepper, diced small
1-2 small zucchini, diced small
1/4 cup celery, diced small
soy sauce, use gluten-free if necessary
oil, to fry vegetables in

Optional toppings: sesame seeds, avocado, minced nori sheet, Sriracha mayonnaise

1.  I prefer to use day of sushi rice to make this dish. I make it the night before, stir it, and leave it in the rice cooker. The next morning I stir it again to loosen up the clumps and ready it to be thrown into the fry pan.

2.  Slice and dice all  of the vegetables listed or of your own choice. Add 1 tablespoon of oil to hot pan and saute vegetables for 4-6 minutes.  Add rice and stir.

3.  The soy sauce is added to taste. My family prefers a darker looking rice so we add a few squirts. Soy sauce is salty so you don't want to add too much. Also, if they want more, they can add it to their own bowls of rice later.

4.  Remove from heat and serve. Serve with or without the options. Store all left overs in the refrigerator up to a week.

Tuesday, September 26, 2017

Fried Yellow Squash #vegan


Summer squash is a vegetable I remember from my childhood. My grandma always fried it and served it with mashed potatoes and chicken fried steak.  My grandfather was from Texas and he loved his fried food. Every once in a while I need fried food too.

Our garden this year is producing a ton of squash. I can't believe how many I have from one plant. We are almost squashed out!  I have frozen most of it. I grate it, squeeze it, add a cup to a freezer bag, and freeze.  I will add this to muffins, sauces, soups, and cookies.  It blends in well with most bread, soups, and broths.


Along with the yellow squash, I have zucchini and patty squash in the garden. I use this process to make all three of these into fried slices of squashy summer goodness. I like to serve my fried squash with a sauce. I usually start with my VEGAN MAYONNAISE and then add herbs, spices, lemon, and capers. Blend them together and serve on the side. You can always buy sauces too if this is an easier alternative for your family.

Fried Yellow Squash #vegan

1 large yellow squash or 2-3 small squash
1 cup cornmeal flour (fine not coarse)
1 cup of flour or gluten-free flour
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon parsley flakes
1-2 teaspoons salt
1/2 teaspoon pepper

1/2 -1 cup dairy free milk (I use almond or coconut milk)
coconut oil for frying, or oil of your choice

1.  In a large cast iron or heavy duty skillet, melt 2 cups of coconut oil. Use medium-high heat to melt coconut oil and then adjust as needed to obtain a crispy crust on the squash.

2.  Slice the squash into 1/4 inch rounds. Mix all of the dry ingredients in a shallow dish.  Add milk to another shallow dish.  Dip a squash round into the milk, then into the flour, then again into the milk and back into the flour. I like to double dip mine to get a nice coating all over the squash pieces.

3.  Fry each slice until golden brown and flip.  Remove to a wire rack and sprinkle with salt. Serve immediately.  They can be refrigerated but will not retain their crispy outer shell.






Tuesday, September 19, 2017

Baked Avocado Slices #vegan


Our family loves everything about avocados. We eat them raw on sandwiches, on toast, and plain with a bit of salt and pepper.  We eat them smashed into the tastiest guacamole, fried, and now baked.

Avocados are creamy and smooth when perfectly riped. I know that can be a tricky situation, trying to find a ripe avocado on the day you want to use it. The avocado is in control of when it is ready. I have waited and waited to use an avocado, missed a day, and then avocado went bad.  They are sensitive little guys and gals.

I have learned through trial and error that an avocado will last longer if they are stored in the refrigerator AFTER they have ripened on your counter. This works great for us. I will usually buy 12 avocados at a time, this last us about one week, as they ripen I put them in the refrigerator. We grab and go or use them in our favorite recipe.

I have fried avocado slices with great success.  That recipe is HERE.  This recipe is not plant-based. It does include eggs and parmesan cheese.  The recipe you see today does not include either of these options and taste just as good.

The baked avocado slices are:

crispy
creamy
easy
baked
delicious

The recipe is at the end of pictures. I served the baked avocado slices with rice and our favorite dipping sauce. They make a great main meal or an appetizer.

Our other favorite avocado recipes are listed and linked below:

Guacamole #glutenfree #vegan
Fried Avocado Fries 
Avocado Pesto Hummus Dip
Avocado Bowls #vegan
Avocado Cream Sauce
Avocado, Mushroom, and Tomato Salad
Creamy Corn, Tomato, and Avocado Pasta Salad
Creamy Salsa Verde

Like I said, we love avocado and are always on the hunt for new ways to use them in our recipes and diets.






This weeks essay, Sifting Through Life, talks about our happiness. I encourage you to ask yourself a few questions about your own happiness.  CLICK HERE TO READ FULL ESSAY.

Baked Avocado Slices #vegan

2 large avocados, (best if they are not over-ripe)
Panko crust, recipe below
Veganaise, enough to coat slices
Water to thin mayo
Your favorite cooking spray

Panko crust ingredients:
1/4 cup nutritional yeast
1 teaspoon dried parsley
1 teaspoon onion powder
salt/pepper to taste
1 teaspoon garlic powder
1-1 1/2 cups of panko (depends on if you double dip the slices)

1. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper. I use a wire cookie cooling rack inside my cookie sheet. This allows the heat to completely surround the avocado slices. This ensures that every part of the slice is crunchy.

2. Mix panko crust ingredients together. In a separate bowl mix mayonnaise and water. I thin it just a little. The mayonnaise will allow the panko crust to stick nicely to the avocado slices.

3.  Slice avocado with a sharp knife and scoop out the slices gently.  Place each slice in the mayonnaise and cover lightly.  Roll each avocado slice in the panko crust.

4. Place each avocado slice 1 inch apart. Lightly spray the slices with your favorite cooking spray. Bake for 18-25 minutes. I like mine a little brown, so I tend to cook mine for 25 minutes.

5. Remove the slices and serve with your favorite sauce. They are crispy right out of the oven, you can refrigerate any leftovers, but the crust will be soft...still good, but a different experience.

Tuesday, September 5, 2017

Avocado Bowl #vegan




Simply food is good food. I like making this dish because it is made with things I usually have on hand.  We always have a pot of rice, ripe avocados, and cucumbers.

The combination of the avocado with the rice and sesame seeds reminds me of an avocado sushi roll, minus the nori wrapper.  Although, I have minced up a nori sheet in the past and sprinkled it on top.

I usually drizzle soy sauce and make up a small bowl of Sriracha mayonnaise to add some spice.




Avocado Bowl #vegan

To make you will need:

-cooked rice
-one ripe avocado, sliced
-sesame seeds
-half a cucumber, cubed

Optional items are:

-soy sauce (highly recommend this)
-Sriracha Mayonnaise
-nori sheets, chopped up finely

1.  Warm rice, add ingredients.  Add sauce(s) and eat.

2.  Taste the umami!

Tuesday, August 29, 2017

Pickled Dandelion Greens and Stems


I recently started making pickled dandelion greens. I hated to waste the stems. I often threw them out because they are bitter when eaten raw. I didn't know what else to do with them until I thought to add them to the leaves and pickle the whole stem.

I discovered that the brine cut through the bitterness of the raw stem and created the right amount of stability to add zing to our hummus and dip experience.  In the pickling, I include whole garlic cloves and red onion slices.  I also used the fresh dill from my window herb garden.

I first read about how important dandelion greens our in our diet years ago. The hard part is now knowing what is good for you to eat, but actually convincing your family to eat it. This is the first time that we have all enjoyed our dandelions. In the past, I have sauteed them with success.  I treat them like I would any other leafy green.


There is a variety of dandelions to be purchased or grown. The variety I find in the grocery store is not the type that grows in my yard. Although we could eat them I choose not to because the previous owner used chemicals on the yard. If you choose to collect or forage for dandelions in the wild, keep in mind the location and how they have been treated. 


Pickled Dandelion Greens and Stems

1 bunch of dandelion greens, washed and sliced (see photo)
1 small red onion, sliced
Fresh dill
Raw garlic cloves
water
white vinegar
sugar
salt

1.  Chop dandelion greens and stems and red onions.  Peel the garlic and leave whole.

2.  In a container of your choice, add dill, greens, onion, and garlic.  Fill the jar 1/4 full with white vinegar.  Fill the jar within 1 inch from the top with water.

3.  Add 1/2-3/4 cup sugar (depends on how sweet you like your brine) and 1-2 tablespoons of salt.

NOTE:  This is an easy way to make brine for any jar you use. This gives you the freedom to pickle small and large batches. You can heat the brine before adding it to your ingredients. I personally don't because I like the bit of crunch they maintain when I use a cold brine.

4.  Let pickled dandelions marinate for a full day. I say this because dandelions are tough.  They need the extra time to brew.  They will last 2 weeks in the fridge. NOTE: You can test the brine a few hours into the process to see if you wish to add more sugar or salt.  I believe that there is not a perfect recipe because our taste buds are all different.



Tuesday, August 8, 2017

Mushroom Risotto #vegan


Mushroom Risotto is a family favorite.  We love the creamy texture of this dish. It warms our bellies on those cold days while living at the beach. Normally we would be eating this more in the winter months but this year, it's cold.  The beach is cold, windy, and most days, misty.  Last year we had beautiful weather and this year is different. 

To escape the cold we have been leaving the area and camping in Bend, Oregon.  We love Bend.  We were there two weeks ago and it was 95 degrees.  AHHHHHH...that felt so good.  So good, in fact, we just scheduled another week.


Making risotto is not as quick as throwing rice in the rice cooker. It takes some time. Just clear your schedule for about 25 minutes and devote the time to bringing this creamy and filling dish to your family's table. The key to making risotto is adding enough liquid to ensure the rice is not crunchy.  I personally do not like the rice to have a bite to it. I want mine to be a smooth bite.

This is a vegan recipe. I have chosen to use a vegetable stock, no cheese, and fresh vegetables from our local Farmer's Market.  I will say that I used Miyoko's European Style Butter to saute the vegetables and it added a depth of flavor to this dish.

**This is not an ad.  All of the products I mention are simply because I use them in my kitchen and they are what works best in our menu planning.

Next time I will be making the risotto with corn. MMMM...now I want Corn Risotto.

I use the Braggs Amino Acids at the very end to add a robust flavor.  I hate to say the word "meaty" but that is what it does in my opinion.  We use a lot of vegetable stock and sometimes it is nice to have a different flavor and this provides that. This dish with the mushrooms and black pepper pairs nicely with the "meaty" flavor of the amino acids.



Mushroom Risotto #vegan

Makes about 4 cups.

Ingredients

2 tablespoons vegan butter or oil, see comments above
1/2 zucchini, diced small
1/2 medium onion, diced small
1 teaspoon minced garlic
1.5 cups Arborio Rice (risotto rice)
4-6 cups vegetable broth
 1 small can of pre-cooked mushrooms, drained
1-2 tablespoons Braggs Amino Acids

1.  In a heavy dutch oven (I use Le Creuset), heat vegan butter.  Add the zucchini and onion. Saute until clear, about 3-4 minutes.  Add the garlic and saute for 1 minute more.

2.  Add rice and lightly brown rice.  Warm the broth/stock in a separate pan and have near by with a ladle.  Prepare to stay at the stove until this dish is done.  The risotto will stick if you do not stir constantly.

3.  Ladle one scoop at a time to the rice mixture. Stir until absorbed and then repeat.  Stir, add broth, stir, add broth, repeat.  Do this until the rice is creamy and soft.  HINT: My rice tripled in size when it was close to being finished.

4.  Add the amino acids and mushrooms. Continue adding broth until risotto is complete.

5.  Serve immediately or store in a covered container in the refrigerator.  Warm to serve left overs.




Tuesday, August 1, 2017

Aquafaba Mayonnaise #vegan



This recipe really excites me!  

I've been making this mayonnaise for about two years. It really does taste, feel and look like mayonnaise.  I guess that's because, to me and my family, this is our vegan mayonnaise.  

We use it on and in everything that calls for mayonnaise. What makes it so special to me is it taste just like mayonnaise used to taste when I was a kid. It could be my taste buds have changed but the mayonnaise, especially the vegan mayonnaise on the market, is bland and boring.  This has a hint of lemon, a touch of garlic, and a slight twang of salt.  

We have a friend staying in our home and he is slowly being introduced to all types of new flavors and foods.  This is his favorite!  Just the other day he had a good laugh.  He said, " I can't believe that I love fresh tomato on sliced bread with VEGAN mayonnaise."  


What is aquafaba?   It is the liquid that comes in a can of garbanzo beans or white beans.  I have used the liquid from great white northern beans too with great success. I personally do not notice a change in flavor if I use different liquids from different canned beans.  You can also make the beans from scratch and save the liquid.  I have yet to try this method.  If you google aquafaba you will be directed to a variety of recipes.  For me, I think egg whites describe what it looks like best.  The liquid has the same consistency and reacts the same in similar situations.  So far, I only have used the aquafaba to make this mayonnaise. Others have made meringue, frosting, omelets (egg free), cookies, cakes, etc...The list is getting longer and longer and for that, I am so excited.


As far as the oil goes, you can use a variety of oils to achieve slightly different flavor profiles. I personally have used Algae oil from Thrive, a light olive oil brand, avocado oil, and coconut oil (melted).  HUGE SIDE NOTE: if you decide to use coconut oil, then prepare for the mayonnaise to become hard in the fridge.  Not all is lost though. This happened to me. I simply warmed it up, stirred it, and then took my stick blender and re-whipped it to perfection.  I did this twice and each time the mayonnaise was successfully whipped to mayonnaise perfection.  

I really like the flavor profile when using the refined coconut oil. I might use this oil if I am making a small batch and I know that it will all be eaten that day or night.  





Eating only plants allows me to be creative in the kitchen, even more so than before when I ate meat, dairy, cheese, and eggs.  I have to get creative with flavor profiles and ingredients.  Some times I see myself as a mad scientist speaking a foreign language.  This happened last week.  In my excitement of sharing our plant based lifestyle with others, I decided to start a monthly potluck dinner for those who are transitioning to plants only, are already vegan, or have questions of where to begin. Everyone is welcome.  At our first meeting, we had three people. Two were brand new. I started rambling about ingredients, techniques, and recipes.  I could tell that I was losing them and I had to back up a little bit. The ingredients alone are quite foreign to those who don't prepare plant based foods from scratch: nutritional yeast, amino acids, aquafaba, miso paste, etc....

We are excited to meet next month. I met two new people today at the grocery store while standing in line to pay for our groceries. She looked at me and noticed that our purchases were very similar. I asked them if they were vegan. They said YES.  I invited them to our meeting next month along with their daughter.  I love to teach and share my ideas. This gathering is a place for us to find a community of like minded souls, to share in this journey, and to build a strong foundation for helping those who wish to also eat plants only.

Today while at church a lady said to me that it must be hard to be vegan at the beach.  I had to think about that for a minute. I replied, "not really."  I don't crave seafood anymore. I don't want to kill animals.  I believe living at the beach is the perfect place to practice a plants only lifestyle. I see the animals in our area not merely as food anymore. I see them as a friend.


Aquafaba Mayonnaise #vegan

1/2 cup aquafaba (the liquid from a can of garbanzo beans)
1 1/2 cups of your favorite oil in liquid form
1 teaspoon apple cider vinegar
1 teaspoon lemon juice, fresh if possible
1 teaspoon powdered mustard
salt--start with 1 teaspoon and then add/taste, repeat
2 teaspoons minced garlic from a jar (raw garlic will be too strong)

TOOLS:  A stick blender is the only thing I have ever used to make this mayonnaise. Trying anything else may deliver different results. (The link is not an ad, it is only to show you what I mean when I say stick blender).  

1.  I use a quart canning jar because this recipe will make about 2-2.5 cups of mayonnaise.  Our family uses one quart a week. Add the aquafaba and all ingredients EXCEPT the oil.  Blend on low until bubbly.

2.  Slowly start adding the oil.  I have a way of holding the measuring cup on the rim of the canning jar and letting the oil sssllllooooowwwwllllyyy drizzle into the aquafaba mixture.  This takes about 8-10 minutes.  BE patient.  It will be very loose, and then suddenly it will come together. More oil will make the mayonnaise thicker.

3.  As you go, periodically taste your mayonnaise.  Add more salt, lemon, garlic, or mustard powdered based on how you and your family want your mayonnaise to taste.  Our family likes it to have a slight lemony flavor with a hint of garlic.

4.  When finished, refrigerate.  It should stay thick, unless you used coconut oil, for up to 7-9 days.

Monday, July 17, 2017

Oatmeal Raisin Cookies #vegan


According to my kids, I have committed a royal sin.

 I announced I made cookies.

Now you would think that Mom making cookies is a good thing, right?

I have learned that not all cookies are the same.

If, and only when, they contain chocolate will they ever be deemed "a cookie" in my home.

Finnley schooled me on exactly what constitutes a "real" cookie. Keep in mind she is three.  Her favorite saying of late is: "I'm outta here."  I haven't the slightest idea where she is learning these things but they are funny coming from such a small human being.

I explained to her when she woke up that I made cookies. Oh, she was excited!  She ran to the kitchen.  Reached her tiny hand to the top of the counter and grabbed the first one she touched. As she brought it to her mouth she stopped.  She looked at me and cried with frustration.  I had not made a proper cookie. There wasn't a single chocolate chip present.  She quickly returned the cookie and said, "I'm outta here."

Maybe this isn't a kid cookie. But, when I take these cookies to a function with adults, they love them and some kids gobble them up too. The cookies are soft on the inside and crispy on the edges.  I personally think they are a bowl of oatmeal just in a cookie form.  To be honest, sometimes I get tired of eating oatmeal.

I never get tired of eating these Oatmeal Raisin Cookies.



Oatmeal Raisin Cookies 
Makes 24-36 cookies, depends on size of cookie scoop

Ingredients

2 flax meal eggs (1 Tbsp flax meal/3 Tbsp warm water)
1/2 cup vegetable oil
1/2 cup brown sugar
1 cup of flour (white or wheat)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups old fashion oatmeal (uncooked)
1 cup golden raisins

1. Preheat oven to 350.  Line a cookie sheet with parchment paper.

2.  Prepare flax meal eggs and let sit for 3-5 minutes.

3.  Add remaining ingredients to a medium bowl.  Stir to mix well.  Add flax eggs.  Mix together until well combined.

4.  Use a cookie scoop and space cookies 1 inch apart. The cookies do not spread.  They will puff up and outward. I can get 15 scoops on each cookie tray.

5.  Bake for 9-10 minutes. We like ours a little under cooked. If you want a crispier cookie then bake a few minutes longer. Remove cookies to a cookie rack and let cool.  Keep unused cookies in an air tight container.

Sunday, February 12, 2017

Black Quinoa Tamales #vegan


Who doesn't love tamales? Well, everyone at my house can't get enough of them when we make them.  The problem is that we don't eat them that often because we don't eat a lot of meat anymore. I got to thinking why couldn't I make them with a plant based filling?  Guess what?  You can.

I recently had black quinoa for the first time. It has a milder flavor profile to me. The white quinoa seems bitter even after I rinse it multiple times. This became my base. I added a can of drained and rinsed chickpeas, sauteed red onions, a bit of green onion for color, cumin, chopped cilantro, chili powder, salt, fresh minced garlic, fresh lime juice, and pepper. No recipe was used. I literally added, tasted, added some more, and tasted again. See picture below.

Honestly, the filling could be eaten on its own as a salad. I made the masa using the recipe on the package of Masa Corn Flour. It worked like a charm.  If you want to see a recipe for the dough this site will help you: HERE for the tamale dough.


I make the filling, soak the cornhusk, and make the dough about the same time. The cornhusk need time to soften a bit, the flavors in the filling can sit and marry, and then the dough can rest for a while too according to directions on package.

When your ready to assemble, gather a few things: a cookie tray to stack them up, your masa dough, your filling, and find a work space. I use a cutting board. Take a few cornhusk and shred them into smaller pieces to use as ties on the end of each side of the tamale. See picture below.


Spread the dough on the cornhusk. Add the filling. This is how I do it: I roll from one side until the sides meet and then make sure they are sealed. It works.  Wrap the cornhusk around the tamale and secure the ends.


I have a huge stock pot to steam the tamales in. I add enough water to sit below a rack that I place in the bottom. I layer the tamales so that the steam can easily get around each of them. See picture above.  I let them steam for a few hours. I add water about every 30 minutes to make sure that my pot does not go dry.


I remove the tamales when they are done. I serve them on the cookie tray. We like ours with ketchup.


These tamales reheat well the next day.  For our family of six I usually make about 30 tamales.


Thursday, January 26, 2017

Sweet Potato Tacos





Mini tacos are the best.

I bought these 4in round corn tortillas from Fred Meyer and can't stop using them. I thought for sure they would be too small but the reality is they are just right.  

Sweet Potatoes make a great alternative filling to meat.  The sweetness countered with any spice you add to your taco sets the tone for a yummy experience. 

The sweet potatoes can be baked the day before and reheated for a quick and easy dinner on the go or midnight snack.  School keeps me up at night and midnight snacks are once again something I contend with. 

The cool thing about tacos is they can be layered with a variety of toppings to create a variety of flavor profiles.

Some of my favorite toppings are: avocado, lettuce, onion, tomato, Chalula, jalapenos, black olives, and cheese.  (Use vegan cheese if you need to.)

Overall, the mini's are just fun!  They look cute on your plate and are just the right size to hold.  A couple of bites and your done. On to the next one. 

To prepare my sweet potatoes I preheated the oven to 400 degrees.  Cubed them about all the same size and tossed them in a bowl with: oil, salt, pepper, garlic, and onion powder.  Baked until crispy on one side. My oven took about 45 minutes.

The tortilla's I heated on my cast iron griddle for a few seconds on each side. No oil needed.

I precut the toppings and grated our favorite cheese.

We each made our own taco's using which ever toppings suited our fancy at the time.

Then, we went back for seconds.

Another easy dinner idea and option for busy parents and families on the go.

ENJOY!

Sherron


Friday, July 15, 2016

Black Bean Nachos


Easy meal preparation is where I am at with summer school in full swing and running in a variety of directions with kids and their never ending list of activities.

Nacho's are quickly becoming a staple on my menu of easy recipes.  The key for me is finding new and creative ways to reinvent an oldie but goodie.  I know I sound like a broken record but we have slowly been cutting back on our meat consumption and replacing our decision with more beans, rice and vegetables. Insert Charlie Brown and his wha wha wha blah blah blah voice.



I had a helper for this shoot. Can you guess who?  Finnley loves being my assistant.  Especially when I put the food on the floor and she can easily sample the dishes.  I can say that most of my recipes are kid tested and approved.  She has a healthy appetite and her palate is quite extensive for only being two.  She tries everything and I appreciate that.  Unlike my nine year old who only likes three things. Ramen, candy, and cereal.  I will save that battle story for another post.  Just know it keeps me up at night trying to figure out new and creative ways of sneaking healthy food into her diet.


Cabbage on nacho's might sound crazy, and well, maybe it is.  I think it's refreshing and adds so much color to an already bright dish.

Try it--you may just like it!



Black Bean Nachos

1/2 bag of your favorite tortilla chips
1 fresh tomato, diced small
1 ripe avocado, diced small
2-4 tiny bell peppers, orange and red, sliced in rings
2-3 cups of shredded purple cabbage
2 cups of shredded white cheddar (use Vegan cheese if this is your eating style)
Salsa Verde--RECIPE HERE
Black Beans--RECIPE HERE (Use can if that is all you have)

1.  Spread chips all over a cookie sheet.  Sprinkle cheese.  Broil until melted.

2.  Add the remaining ingredients. NOTE:  You can warm the black beans up in the microwave so they are not cold from the can or fridge.



Recipe by Sherron Watson

Donut Breakfast Casserole

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