Slow Cooker Tuscan Lentil Sloppy Joes

courtesy of Slender Kitchen20160207_105150-1.jpg

Ok, I just have to say, this is my new favorite vegetarian lunch. It tastes awesome. Very close to sloppy Joes, but better.

Ingredients:

  • 1.5 cups lentils, uncooked
  • 1 onion, chopped
  • 4 cloves of garlic, minced
  • 1 red bell pepper, chopped small
  • 2 green peppers, chopped small
  • 2 cups of mushrooms, chopped or sliced
  • 2 cups of vegetable broth (low sodium)
  • 2.5 cups crushed tomatoes
  • 1 Tbsp balsamic vinegar
  • 1.5 Tbsp Italian Seasoning
  • 1.5 Tbsp smoked paprika
  • 1.5 tsp chili powder
  • 1 tsp Kosher
  • 1 tsp pepper

Instructions:

  1. Add all ingredients to the slow cooker and stir.
  2. Cook on High for 3-4 hours, on Low for 7-8 hours.

Tip: If you notice the mixture getting dry, add extra vegetable broth.

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crockpot cuban black beans

A different spin on serving black beans. This can be served as a side or as a meal.

These beans have a slight spicy kick and are very filling.  You can serve this over rice for an elegant dinner or crush some tortilla chips on top for a less formal meal.

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Courtesy of My Recipes

Ingredients:

  •  1 pound dried black beans
  • 2 cups water
  • 2 cups vegetable broth
  • 2 cups chopped onion (about 1 large onion)
  • 1.5 cups chopped red bell peppers
  • 1 cup chopped green pepper
  • 2 Tbsp olive oil
  • 1.5 tsp sea salt
  • 2 tsp fennel seeds,  crushed
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 2 Tbsp red wine vinegar
  • 2 (10 oz) cans diced tomatoes with green chilis,  drained

Instructions:

  1. Sort and wash beans, place in large bowl.
  2. Cover with water to 2 inches above beans.
  3. Let stand for 8 hours.
  4. Drain beans and transfer to slow cooker.
  5. Add 2 cups water and the next 10 ingredients (through oregano).
  6. Stir well.
  7. Cover and cook on HIGH for 5 hours or until beans are tender.
  8. Stir in vinegar and tomatoes.
  9. Serve over brown rice, if desired.

lunches this week – smokey cabbage stew

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Courtesy of Gourmandelle

Ingredients:

  • 1 medium cabbage
  • 2- 14 oz cans Cannellini beans
  • Large onion, coursely chopped
  • 5 garlic cloves,  minced
  • 1 Tbsp sweet paprika
  • 3 tsp smoked paprika
  • 2 tsp dried thyme
  • 1/2 tsp ground coriander
  • 5 Tbsp no salt added tomato paste
  • Olive oil
  • Salt and pepper,  to taste
  • Water

Instructions:

  1.  Chop cabbage.
  2. Heat oil in a large pot over medium-high heat.
  3. Add onion and garlic and saute for 2-3 minutes.
  4. Add cabbage and 1 cup of water. Cover with lid and let soften for 10 minutes.
  5. When cabbage has softened,  add all spices, except the tomato paste.
  6. Cover and cook for 30 minutes.
  7. Add beans,  with water,  and tomato paste. Cook for 15 minutes. (If needed,  add more water so it won’t stick to the bottom of pan and burn.)
  8. Let set 10 minutes before serving.

 

lunches this week – veggie-packed vegetable soup

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Have I mentioned how much I love vegetables? I mean,  I really love vegetables.  Not only are they good for you,  they taste good.  I love the texture of broccoli and cauliflower.  The crunchiness of carrots, the tanginess of the tomatoes.  My mouth is watering just thinking about lunch tomorrow. wpid-20151004_155814-1.jpg

This recipe is from the garden grazer; which is the site that gave me the ultimate greek salad,  which, hands down, is my favorite salad EVER.  I’ve adapted this vegetable soup slightly, basically packed in more vegetables!

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Slightly adapted from http://www.thegardengrazer.com

Ingredients:

  • 1 onion, diced
  • 3 carrots, diced
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 zucchini, chopped
  • 2 cups broccoli, coursely chopped into bite size pieces
  • 2 cups cauliflower, coarsely chopped into bite size pieces
  • 1 1/2 cups mushrooms,  sliced thick
  • 1 1/2 cups cut green beans (frozen)
  • 1 1/2 cups peas  (frozen)
  • 1 1/2 cups corn (frozen)
  • Large handful baby spinach
  • 15 oz can diced tomatoes
  • 8 cups vegetable broth
  • Kosher salt,  to taste

Instructions:

  1.  In large stockpot over medium heat, saute onion for 5-7 minutes.  Add garlic and cook for 30 seconds.
  2. Add broth, tomatoes with juice,  and all the vegetables (except spinach).
  3. Increase heat and bring to a boil.
  4. Reduce heat,  cover and simmer for 20-30 minutes or until veggies are at desired tenderness.
  5. Stir in spinach and salt to taste.

veggie croquettes – vegan

Hello happy faces!

I’m not going to lie to you,  not going to say this is an easy recipe.  What I am going to tell you,  these are fantastic! Think mashed potatoes packed with tons of veggies, rolled in Panko and then baked or fried to make a crunchy outside! And,  one bite will make you think differently about your vegetables! wpid-20150927_161649-1.jpg

courtesy of http://www.ilovevegan.com

Ingredients:

Mashed potatoes

  • 1.5 pounds of yellow potatoes
  • 1/4 cup plant-based milk
  • 2 tsp vegan butter
  • 3/4 salt

Vegetables

Tip: Chop all the vegetables first to save time when putting this together

  • 1-2 garlic cloves,  minced
  • 1 carrot,  peeled and grated
  • 1/4 red onion, finely chopped
  • 2 stalls green onion, finely sliced
  • 2 large mushrooms, finely chopped
  • 1/3 cup baby spinach (lightly packed), finely chopped
  • 1/8 cup broccoli florets,  finely chopped
  • 1/8 cup red bell pepper,  finely chopped
  • 2-3 tsp olive oil
  • Pinch salt

Breading

  • 1/2 cup all-purpose flour
  • 1 cup plant-based milk
  • pinch salt
  • 2 Tbsp corn starch
  • 1.5 cups Italian Panko bread crumbs

Instructions:

  1. Boil potatoes until they are fork tender. Drain and mash with 1/4 cup plant-based milk, 2 tsp vegan butter, and 3/4 tsp  salt. Set aside.
  2. Heat 2-3 tsp olive oil over medium-high heat in a large skillet.  Add garlic,  onion, carrots, broccoli, bell pepper, and mushrooms.  Cook for 2-3 minutes. Add spinach and green onion. Sauté until tender. Season with salt.
  3. Mash vegetables into potato mixture. Refrigerate mixture until cool enough to handle.
  4. Measure 2 Tbsp of potato mixture, roll into a ball and flatten into a 3/4″ patty. Arrange patties on parchment covered cookie sheet. Makes 14 – 18 patties. Chill or freeze so patties are firm before breading.
  5. In three bowls: 1/2 cup flour in one,  well-blended plant-based milk, corn starch and salt in one, and Panko bread crumbs in the third.
  6. Dip each patty briefly in flour, followed by corn starch thickened milk,  and then the bread crumbs. Firmly press the bread crumbs into the patties.
  7. For frying: Heat 1/2″ oil over medium heat. Once oil is hot, fry patties in batches of 1-5 (depending on size of oil vat), flipping after 1-1.5 minutes.  Each patty should be golden brown and fully heated within 2.5-3 minutes.
  8. For baking: Preheat oven to 450°. Line baking sheet with parchment paper.  Bake croquettes for 10 minutes. Flip and bake for 5 or 10 minutes more.

lunches this week – fall vegetable curry

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Courtesy of Cooking Light

Ingredients:

  • 1 1/2 tsp olive oil
  • 1 cup sweet potato,  peeled and diced
  • 1 cup small cauliflower florets
  • 1/4 cup thinly sliced yellow onion
  • 2 tsp  curry powder
  • 1/2 cup organic vegetable broth
  • 1/4 tsp salt
  • 15 oz  can chickpeas,  rinsed and drained
  • 14.5 oz  can no salt added diced tomatoes,  with juice

Instructions:

  1. Heat olive oil in large non-stick sleet over medium-high heat.
  2. Add sweet potato to pan,  sauté for 3 minutes.
  3. Decrease heat to medium,  add cauliflower,  onion, and curry powder; cook 1 minute, stirring constantly.
  4. Add broth,  salt,  chickpeas, and tomatoes, bring to a boil.
  5. Cover,  reduce heat, and simmer for 10 minutes or until vegetables are tender.

* Sprinkle with chopped cilantro

** Serve with yogurt

lunches this week – Ratatouille Twist

Hello sunny Sunday people,

It’s been a great weekend. A little housekeeping,  a little yard work,  and a little relaxation! A perfect combination.

Talk about a perfect combination,  this ratatouille – the perfect combination of spices with the perfect combination of vegetables,  bring this french stew a flair of the Indian combining to make a huge bowl of YUM!!!

courtesy of wwww.apronstringsblog.com

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Look at that pot of frenchy Indian goodness! *queue the watering mouth*wpid-20150830_131526-1.jpg

Ingredients:

  • 1/2 cup extra virgin olive oil,  plus a few tablespoons,  divided
  • 1 large onion,  diced
  • 1 large shallot (or two medium), diced
  • 7-8 cloves garlic,  minced
  • Salt & pepper
  • 2 large red peppers, deseeded, and sliced
  • 4 lbs fresh tomatoes,  cored and quartered
  • 2 tsp  cumin
  • 1 1/2 tsp cardamom
  • 2 1/2 lbs zucchini, diced into 1″ cubes
  • 1 large eggplant,  diced into 1″ cubes
  • 2 tsp  garam masala
  • 1 tsp coriander

Instructions:

  1. Preheat oven to 450°. Toss zucchini with salt,  pepper,  and a tablespoon of olive oil. Spread out in one layer on a baking sheet (you’ll have to do this in batches). Bake each for about 10 minutes, until cooked through and getting golden brown on the bottom.  Put the finished batches aside in a bowl as you go.
  2. Toss the eggplant with a tsp of cumin,  1/2 tsp of cardamom, a smidge more salt and pepper.  Repeat the same process as you did with the zucchini. Add the roasted eggplant to the bowl of zucchini.
  3. As you roast the zucchini and eggplant, heat 1/2 cup of olive oil over medium-high heat in a large stock pot. Add onion and shallot and cook until softened and translucent,  stirring occasionally.  Add garlic and cook 5 more minutes. Season with salt and pepper.
  4. Puree the red peppers and add to the pot. Season again with a little salt and pepper.  Continue cooking, stirring frequently, until it becomes thick like jam.  About 10 to 15 minutes.
  5. Puree the tomatoes and add them to the pot. Bring to a boil,  and then reduce to a simmer. Cook for another 15 to 20 minutes, stirring frequently. The mixture will start to resemble a sauce consistency. Add a tsp of cumin and a tsp of cardamom.
  6. To finish,  once the mixture has attained sauce status,  sir in the garam masala and coriander. Carefully add the zucchini and eggplant.  Cook for 10 more minutes.
  7. Enjoy!

lunches this week – Jamaican chickpea stew

Hello friendly faces

I hope your Sunday finds you well. I hope you like my lunches this week.  It’s Oh My Veggies, Jamaican Chickpea Stew. This dish is real easy and packed full of flavor. Perfect for a quick dinner or an easy healthy lunch!

courtesy of Oh My Veggieswpid-20150712_184209-1.jpg

Ingredients:

  • 1  Tbsp olive oil
  • 1 medium onion
  • 4 cloves garlic,  minced
  • 1 1/2 tsp curry powder
  • 1 tsp  dried thyme
  • 1/2 tsp ground allspice
  • 1/2 tsp crushed red pepper flakes
  • 1/4 cup red wine (I substituted vegetable broth)
  • 15 oz can black beans, drained and rinsed
  • 15 oz can chickpeas,  drained and rinsed
  • 14.5 oz can diced tomatoes

Instructions:

  1.  Heat olive oil in large skillet over medium high heat.  Add onion and garlic and saute until onion is translucent. About 5 minutes.
  2. Add the curry powder,  thyme,  allspice, and red pepper flakes.  Cook until fragrant,  about 30 seconds.
  3. Stir in red wine (vegetable broth), black beans, chickpeas, and Tomatoes.  Bring to a full boil, and then reduce heat to medium low.  Simmer for 15 to 20 minutes.
  4. Serve over brown rice.

rainbow chopped salad with avocado basil dressing

There is a lot of chopping to make this salad,  but it is truly worth it.  I was a little sad when the bowl was empty at lunch.

I cannot wait for lunch tomorrow!

courtesy of the garden grazer

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Ingredients 

  • 1/2 small head red cabbage,  coarsely chopped
  • 8 oz cherry tomatoes, halved
  • 1 cucumber, sliced and chopped in quarters
  • 2 carrots, peeled and chopped
  • 1 yellow bell pepper
  • 1 15 oz can of black beans,  drained and rinsed

(for the dressing)

  • 1 avocado
  • Juice from 1 lemon
  • 3/4 cup lightly packed fresh basil
  • 1 – 2 gloves of garlic, minced
  • 1 tsp agave or honey
  • 1/4 cup olive oil
  • 1/4 cup water
  • 2 Tbsp white wine vinegar
  • 1/4 tsp salt

Instructions 

To make the dressing:

  1.  Place all dressing ingredients in a blender and blend until smooth.
  2. Place in the refrigerator and make salad.

To make the salad:

  1. Chop all the vegetables and place in large bowl.
  2. Toss to combine.
  3. Pour dressing over salad and toss thoroughly. wpid-20150531_110309.jpg

summer corn succotash

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summer corn succotash

I usually make some vegetarian meal to take for lunch, and this succotash looks delish!

Ingredients

  • 3 ears of fresh corn, decobbed (1.5 cups frozen)
  • 1 cup red pepper,  diced
  • 1 cup black beans
  • 1 cup chickpeas
  • 1/2 cup red onions, diced
  • 2 cloves garlic, minced
  • 2 Tbsp coconut oil
  • 1/2 Tbsp ground cumin
  • Sea salt and black pepper, to taste
  • Diced chives and avocado, for garnish

Instructions 

  1. In a medium skillet, over medium high heat,  heat oil.
  2. Add onion and stir until translucent, add garlic, and seasonings. Cook for about 5 minutes.
  3. Add corn and red peppers, cook for another 5 minutes.
  4. Add beans and let cool for 5 minutes more.
  5. Adjust seasonings to taste.