Tasty Tuesdays

Here is the latest edition of Tasty Tuesdays! It was contributed by Dana from Just Talk. Check out her blog for another tasty recipe.

Since summer is coming I know we will all have more time to cook breakfast, especially us teachers! Vegan Blueberry Pancakes
2 cups white flour, preferably unbleached
3 Tbsp. sugar, preferably Sucanat
3 Tbsp. baking powder
1 tsp. salt
2 cups vanilla soy milk
3 Tbsp. canola oil
1/2 cup frozen blueberries
1/2 cup fresh blueberries

Combine the dry ingredients in a bowl and mix together. Add the soy milk and oil and mix until the batter is smooth.Ladle the batter onto the hot pancake griddle. Add frozen blueberries. Cook for 2 to 3 minutes on each side.Serve with fresh blueberries. EAT & ENJOY!

Tasty Tuesday

Here is the latest edition of Tasty Tuesdays! It was contributed by Dana from Just Talk. Check out her blog for another tasty recipe.

Vegetarian "Veggie & Bean" Salad
Ingredients:
1/2 c uncooked black beans OR 1 C. canned beans, drained & rinsed
1/2 c uncooked garbanzo beans OR 1 C. canned beans, drained & rinsed
2 celery stalks, sliced thin on the diagonal
2 small carrots peeled and sliced thin on the diagonal
1/2 lb asparagus OR 1 cup sliced green beans
1 Tblsp olive oil 1 clove garlic, minced
1 tsp dried basil OR 1 Tblsp fresh minced
1 tsp dried marjoram OR 1 Tblsp fresh minced
2 Tblsp water + 2 Tbslp lemon juice
1/4 c minced fresh parsley
1/2 red pepper, sliced in thin strips
Dressing:

12 Tblsp oilive oil
6 Tbsp fresh lemon juice (2 - 3 lemons)
basil, thyme, marjoram
1 tsp salt
1/4 tsp ground black pepper
1 tiny pinch cayenne
Directions:
Put 6 qts water on to boil, add pasta & salt, cook al dente, drain and rinse with cold water, place in fridge to chill
Heat the oil in an 8 - 10 quart pan
Prep the veggies
Add the garlic to the oil
Add the carrots, celery & asparagus or green beans, and saute 5 minutes on med/high heat
Add the herbs and spices, saute briefly.
Drain and rinse the beans, then add to veggies.
Add the water and lemon juice, cover and simmer until veggies are tender/crisp.
Chill in pan in freezer for 15 min
Mix the dressing, combine all ingredients, including red pepper strips and minced parsley
Add salt & pepper, adjust seasonings to taste, chill for later, or devour immediately!
EAT & ENJOY!!

Tasty Tuesday

Here is the latest edition of Tasty Tuesdays! It was contributed by Dana from Just Talk. Check out her blog for another tasty recipe.

For all of you veggie lovers and health nuts - I thought you might like to try this dip. I LOVE edamame and made this dip last week. It was Yummy - I ate it with peppers, celery, and carrots.

Edamame Dip

Ingredients
1 1/2 cups frozen shelled edamame (green soybeans), thawed and cooked
1/2 cup water
1/4 cup chopped red onion
3 tablespoons chopped fresh cilantro
2 tablespoons rice vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1 1/2 teaspoons chili garlic sauce (such as Lee Kum Kee)
1 (16-ounce) can cannellini beans or other white beans, drained


Preparation
Place all ingredients in a food processor, and process until smooth. Serve immediately, or cover and chill.
Serve with your favorite raw veggies!

Tasty Tuesday- Another Easy Meal for Mommies!

Here is the latest edition of Tasty Tuesday. This recipe totally rocks. You can find it at the Post Punk Kitchen site. I have tried it twice and it is awesome and healthy too! Even the hubs and the kiddies will like it.

Snobby Joes
Submitted by Isa

prep time: cooking time: 35 minutes start to finish makes 4 to 6 sammiches

Equipment:
Just a pot or two

Ingredients
1 cup uncooked lentils
4 cups water

1 tablespoon olive oil
1 medium yellow onion, diced small
1 green pepper, diced small
2 cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons oregano
1 teaspoon salt
8 oz can tomato sauce
1/4 cup tomato paste
3 tablespoons maple syrup
1 tablespoon yellow mustard (wet mustard)

4 to 6 kaiser rolls or sesame buns

Directions
Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.

About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more.

Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes. Add the maple syrup and mustard and heat through.

Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can't wait. I like to serve these open faced, with a scoop of snobby joe on each slice of the bun.

Tasty (ambrosial, appetizing, delectable, heavenly, luscious, savory, scrumptious) Tuesday

Dana from Just Talk and Eliza.

Here is the latest edition of Tasty Tuesdays! It was contributed by Dana from Just Talk. Check out her blog for another tasty recipe. I feel like I can't stop writing tasty. Tasty, tasty, tasty. Phew! Glad that is out of my system. How about ambrosial, appetizing, delectable, heavenly, luscious, savory, or scrumptious. Alrighty then, I guess pretty soon I am going to start posting my own recipes and stop being a lazy a$$.

Vegan Spiced Oatmeal Cranberry Cookies

I've actually never made these but found this recipe that I thought Danielle and everyone else would like to try.

INGREDIENTS:
3/4 cup margarine (make sure it's vegan)
1/3 cup sugar
3/4 cup brown sugar
1 tsp vanilla
1/2 cup soy milk
1 cup flour
1/2 tsp baking soda
1/4 tsp ginger powder
1/4 tsp cloves
1/2 tsp cinnamon
1/4 tsp nutmeg
3 cups quick cooking or rolled oatmeal
1 cup dried cranberries

PREPARATION:
Cream together the margarine and sugars until smooth. Add vanilla and soy milk and mix well. Add flour, baking soda and spices until well mixed, then stir in oats and cranberries.
Spoon 1 1/2 inch balls onto an ungreased cookie sheet and bake 10-15 minutes at 350 degrees, or until done.

EAT & ENJOY!!

Tasty Tuesdays

I am slapping this up really fast because I need to get off to work. Sorry Dana- NO pic this week.

Oh and last week I repeated the recipe from the previous week. How come no one called me out on this bozo move?

I will post later- hopefully- with our latest emergency room adventure. Eliza was very sick again last night (vomiting) and we ended up in the E.R. My hubs is following up with the pediatrician this morning.

and here it goes- I know you all want to read this after I just typed the word vomit. SORRY!

Here is a great recipe from Dana at Just Talk.

Creamy Veggie Pasta - this is one of my favorites!! it is soooo quick & easy, and it tastes sooo good!!

Ingredients

1/2 pint fat free cream
4 small shallots
2 TBLS of Olive Oil
1 cup grated cheese
1 14 oz can of diced tomatoes
1 box orzo
1 package Birdseye Steamfresh Garlic Peas & Mushrooms
Salt & pepper to taste

Preparation

In a deep pan saute shallots in olive oil and add salt and pepper.

Once the shallots are soft add the can of diced tomatoes. Cook for 10 minutes on medium to low heat. After 10 minutes turn the flame off and keep covered.

In a separate pot bring water to a boil and add the orzo: cook 10-12 minutes.

Once the pasta is done drain it, add the cream to the tomatoes and shallots and mix.

Microwave the Peas & Mushrooms.

In a large bowl combine the pasta and the sauce, add the peas & mushrooms, grated cheese and mix well... Serve and Enjoy!!

This is a great dish that can be eaten alone or served as a side dish!!

I'll get up a linky later if I have time.

Tasty Tuesday

I know I am on a break but I had this recipe from Dana so...

It is Tasty Tuesday again and I am here with another Easy Meal for Mommies contributed by Dana from Just Talk! Check our her blog for another Tasty Tuesday recipe.

Quick and Easy Chimichangas Topped with Fresh Avocado Salsa

Prep Time 25 minutes
Cook Time 13 minutes

Ingredients

8 flour tortillas
1 medium onion (chopped)
1/4 cup butter (melted)
sour cream
1/2 tsp salt
1 clove garlic (minced)
1 lb ground beef, ground chicken, or your favorite veggies
1 tsp ground cumin
3/4 cup picante sauce
1/2 tsp dried oregano leaves (crushed)
Salsa

Directions


1. Preheat oven to 475 degrees.
2. Brown meat(chicken or veggies) with onion and garlic; drain.
3. Stir in picante sauce, cumin, oregano and salt; simmer 5 minutes or until most of liquid has absorbed.
4. Brush 1 side of tortillas with butter; spoon heaping 1/3 cup meat/veggie mixture onto center of unbuttered sides.
5. Fold 2 sides over filling; fold ends down.
6. Place seam side down in 13x9x2-inch baking dish.
7. Bake in preheated oven about 13 minutes or until golden brown.
8. To serve, top with sour cream and salsa

OR TOP WITH FRESH AVOCADO SALSA

Prep Time 15 minutes
Ingredients


1/2 cup green peppers
1/2 cup green onions
2 seeded tomatoes (diced)
1/2 cup fresh cilantro (chopped)
1 avocado (diced)
1 lime (juice of)

Directions


1. In small bowl, combine avocado and lime juice.
2. Stir in tomatoes, green onion, green pepper, and cilantro.
3. Cover and refrigerate until ready to use.

Tasty Tuesday

It is Tasty Tuesday again and I am here with another Easy Meal for Mommies contributed by Dana from Just Talk! Check our her blog for another Tasty Tuesday recipe. This week is Three Bean Vegan Chili Recipe. Can you say YUM!



Three Bean Vegan Chili Recipe
Ingredients

1 package Morning Star Meal Starters (or any ground meat replacement)
1 14.5 oz can of Black Beans
1 14.5 oz can of Red Kidney Beans
1 14.5 oz can of Pinto Beans
1 14.5 oz can of Corn (No Salt Added)
1 28 oz can of Diced Tomatoes
1 28 oz can of Tomato Sauce
1 Medium Size Green Bell Pepper (cored, seeded, and diced)
1 Small Size Red pepper (cored, seeded, and diced)
1 Large Yellow Onion
2 - 4 Cloves of garlic (Depending on how much garlic you like)
4 TBLS Chili Powder
Cayenne Pepper to taste
Black Pepper & Salt to taste

Olive Oil

Preparation

Dice up the veggies first, because the cooking will go fast.
On medium high heat, heat up some olive oil, then saute the onions, then the garlic and bell pepper.
Throw in the Meal Starter/meat replacement (still frozen is fine), and let it brown. Add 2 TBLS of chili powder. Add black pepper and salt to taste.
Now add in the beans and corn, one can at a time, stirring as you go along, making sure the bottom doesn’t stick and burn.
Add 2 more TBLS chili powder and cayenne pepper. Spice it up nice!
Add the Diced tomatoes, stir, and then add in the tomato sauce.

Lower the heat and let it simmer for 30 minutes. You can actually eat it right away (prep and cooking time: 10-15 minutes) or you can simmer it for 30 minutes, an hour or more. The longer it simmers, the better the flavors will all mix together. Taste it and spice it as needed. You may need to add more/less Chili Powder, it depends on your tastes.

Top with your favorite salsa and vegan sour cream & Enjoy!

Join us in Tasty Tuesdays! Just sign the Mr. Linky. It is not a fancy linky- sorry :(

Tasty Tuesdays-Easy Meals for Mommies

• It is Tasty Tuesday again and I am here with another Easy Meal for Mommies contributed by Dana from Just Talk! Check our her blog for another Tasty Tuesday recipe. This week is Chicken Tortilla Soup!
  
  Quick and Easy Chimichangas Topped with Fresh Avocado Salsa
  
  Prep Time 25 minutes
  Cook Time 13 minutes
  
  Ingredients
  
  8 flour tortillas
  1 medium onion (chopped)
  1/4 cup butter (melted)
  sour cream
  1/2 tsp salt
  1 clove garlic (minced)
  1 lb ground beef, ground chicken, or your favorite veggies
  1 tsp ground cumin
  3/4 cup picante sauce
  1/2 tsp dried oregano leaves (crushed)
  Salsa
  
  Directions
  1. Preheat oven to 475 degrees.
  2. Brown meat(chicken or veggies) with onion and garlic; drain.
  3. Stir in picante sauce, cumin, oregano and salt; simmer 5 minutes or until most of liquid has absorbed.
  4. Brush 1 side of tortillas with butter; spoon heaping 1/3 cup meat/veggie mixture onto center of unbuttered sides.
  5. Fold 2 sides over filling; fold ends down.
  6. Place seam side down in 13x9x2-inch baking dish.
  7. Bake in preheated oven about 13 minutes or until golden brown.
  8. To serve, top with sour cream and salsa
  
  OR TOP WITH FRESH AVOCADO SALSA
  
  Prep Time 15 minutes
  Ingredients
  
  1/2 cup green peppers
  1/2 cup green onions
  2 seeded tomatoes (diced)
  1/2 cup fresh cilantro (chopped)
  1 avocado (diced)
  1 lime (juice of)
  
  Directions
  
  1. In small bowl, combine avocado and lime juice.
  2. Stir in tomatoes, green onion, green pepper, and cilantro.
  3. Cover and refrigerate until ready to use.
  
  
  
  

I am inviting y'all to participate in Tasty Tuesdays- the more the merrier. If you are participating in Tasty Tuesdays sign the Mr. Linky!

Easy Meals for Mommies

Here is the second installment of Easy Meals for Mommies on Tasty Tuesdays. If I keep getting such yummy recipes that are sans meat I might move them to Meatless Mondays!
Spicy Potatoes Tacos

• 1 TBL Spoon Vegetable Oil


• 3 TBL Spoons (About half a packet) of Taco Seasoning


• Cayenne Pepper to taste (if you like spicy)


• 1 (16 oz) Bag of Diced Potatoes (I recommend Red Skin Potatoes)


• 1/2 Cup sliced Mushrooms


• 1/2 Cup Reduced Fat Mexican Blend Cheese * Leave tis out for Vegan Tacos


• 1 (16 oz) Can of Vegetarian Refried Beans


• 3/4 Cup (plus more for serving) of your Favorite Salsa


• 1 Box Taco Shells


• Chopped Red Onion, Tomato, Lettuce, Olives, Cilantro, Sour Cream (you can also use Tofutti NOn Dairy Sour Cream) for serving

Pre Heat oven to 350, line a baking sheet and set aside.

In a large mixing bowl, stir together oil and taco seasoning. Add potatoes and mushrooms and toss until well coated. Transfer to prepared baking sheet and arrange in a single layer. Sprinkle with cheese and bake for 15 minutes. Remove and set aside.

Meanwhile, stir together beans and salsa in microwave-safe bowl. Cover with a damp paper towel and microwave on HIGH for 3 minutes; set aside

Check out more of Dana at Just Talk

Easy Meals for Mommies

Here is a fun new segment for all of my mommy friends and future mommies too! It is called Easy Meals for Mommies. On Tasty Tuesdays I will feature new and YUMM-O recipes for busy moms. This week's mouth watering treat is Southwestern Vegetable Soup. If you've had something similar at Chili's -you know what I'm talkin about. Now since I am vegan I would change it around a bit by subbing veggie broth for chicken and leaving off the cheese. This recipe was submitted by Dana!

Southwestern Vegetable Soup

6 Cups Chicken Broth

1 Cup Water

1 (14.5 oz) can Diced Tomatoes

1 (15 oz) can of Tomato Sauce

1 (19 oz ) can Red Kidney Beans (Drained and Rinsed)

2 (15 oz) cans of Corn (No Salt Added Corn - Drained)

2 (15 oz) cans of cut Green Beans (No Salt Added Beans - Drained)

1 (4 oz) can of Diced Chilies (Try brands like Ortega or Ole El Paso)

1 large Yellow Onion7 diced Corn Tortillas

2 TBL spoons of Garlic Powder

5 TBL Spoons of Chili Powder

Cayenne Pepper to taste

Garnish with Shredded Cheddar Cheese and Tortilla Chips

Combine chicken broth, water, diced chilies, diced tomatoes, and tomato sauce in large pot. Drain and rinse the kidney beans, drain the corn and green beans - add to the pot. Dice 1 large yellow onion and corn tortillas and add. Be sure to mince the corn tortillas into small pieces with a sharp knife before adding them to the soup. Add the Cayenne Pepper, Garlic and Chili Powder. Bring soup to a boil, then reduce the heat and simmer for 45 minutes to an hour, or until the soup has thickened and tortilla pieces have mostly dissolved. (Make sure you stir the soup often, this is important!) To serve soup ladle 1 1/2 cups into a bowl. Sprinkle grated cheese over the top of the soup and then add heaping tortilla chips over the cheese and Enjoy!