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BUY-COOK-EAT

SEE Bars

energy bars

SEE BARS – Super Easy Energy Bars: This is my new fruit and nut bars with a bit of chocolate. Cut them in bars for a trail snack to keep your energy up, or cut bite size pieces for a small snack. However you roll, these bars are a perfect punch! SEE the difference in taste by using the best ingredients and making the bar yourself; SEE the savings in not buying prepackaged goods!

BUY tip:

*Use natural cocoa, as it is higher in fat, tastes better, and will provide more energy.
*Use a high quality 85% chocolate and no less than 70%
*Look for juice sweetened dried fruit. Not absolutely necessary, but I think they taste better and you avoid processed sugar. 

ENJOY!

Energy Bars
Author: 
Recipe type: Energy bar
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Energy bar for a trail snack or cut in small bites for a light treat.
Ingredients
  • 1¼ cup pitted, chopped dates
  • 2½ Tbs local honey
  • 1½ cups rolled oats, finely ground in blender or food processor
  • ½ tsp cinnamon
  • 2 Tbs. oat bran
  • 3 Tbs. ground flaxseed
  • 2 Tbs. natural cocoa
  • ½ tsp coarse salt
  • 1 c. raw almonds, coarsely chopped
  • ½ c. unsalted, toasted pistachios
  • ⅓ c. dried cranberries, preferably sweetened with juice
  • ⅓ c. dried blueberries
  • ⅓ c. dried tart cherries
  • 2 ounces chopped dark chocolate, at least 70% (I use 85%)
  • coconut or vegetable cooking spray
Instructions
  1. Spray 9 in. pan with coconut spray
  2. Place dates in small saucepan.
  3. Add enough water to just barely cover.
  4. Bring to a boil and simmer for 20 mins.
  5. Set aside.
  6. Mix oats, cinnamon, oat bran, flaxseed, cocoa and salt in a large mixing bowl.
  7. Add nuts and berries and chocolate.
  8. Set aside.
  9. Dates will have absorbed most of the water by now; if more than a tbs or two remains, drain the excess.
  10. Pour dates and honey into blender or food processor and process till smooth.
  11. Pour date mixture over dry ingredients and mix until all ingredients are moist.
  12. Pat evenly into 9 in. prepared pan.
  13. Bake at 350 for 25 mins.
  14. Cool; cut into bars or small bites

 

Friday Foodie: Incredible Meatless Spaghetti Sauce

spaghetti sauce

This is my much loved meatless spaghetti sauce. This recipe is full of veggies, which makes for a super hearty, rich sauce. You can adjust this recipe with more or less veggies. To make it saucier, add another can of tomatoes. Add more spice as you desire. Extra Oregano would be super! I also love garlic, so I usually up the garlic depending on the size of the cloves. Chopping the cauliflower finely will keep anyone from knowing it’s there, if you have picky eaters.  In the above picture you can see the bay leaves there on the top. Those come out before serving. Just dig around with your spoon and you’ll find them. If you don’t find them all, just warn people ahead of time, but generally when you start serving up plates any lost leave will present itself. This makes enough for a family of four to have three or four meals. Store in quart size containers in your freezer and pull out to defrost for a quick evening meal. You can also use this as a pizza sauce.

3 large onions, chopped

6 cloves garlic, crushed

1 ½ pounds of mushrooms, sliced (I prefer baby Bella’s’, but white buttons are fine)

3 zucchini squash, grated

1 cup finely chopped cauliflower

4 large carrots, grated

3 Tbs. Italian seasoning

2 28 ounce cans of diced tomatoes, pick the lowest sodium and sugar content

1 28 ounce can of tomato puree or sauce, lowest sodium and sugar (Wal-Mart Great Value   Puree has no other added ingredients)

1 can tomato paste with no other ingredients listed on can

3 large bay leaves

Place a large Dutch oven or large soup pot on oven burner set to high. Once pan is hot and water drops skid across pan, add two Tbs. of water and immediately add onions. Turn heat to medium/high and sauté the onions for about three minutes, until they begin to soften. Add the mushrooms  and cook until they release their juices, stirring occasionally.

Add the crushed garlic and cook one minute more. Add the rest of the vegetables and cook for five minutes, until all have begun to soften.

Add the Italian seasoning and stir to coat vegetables. Cook for one more minute then add the tomatoes, tomato puree and the paste. If you wish to add salt, add about a teaspoon.  Stir all ingredients together and bring to just boiling, then turn the heat to low. Place three large bay leaves on the top of the sauce and fold them in. Cover and allow to simmer for an hour.

Friday Foodie: Incredible Meatless Spaghetti Sauce
Author: 
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This veggie filled spaghetti sauce is a great way to get your family to eat their vegetables.
Ingredients
  • 3
 large
 onions,
 chopped
  • 6 
cloves 
garlic,
crushed
  • 1
1⁄2 
pounds 
of
 mushrooms, 
sliced
  • 3 
zucchini 
squash,
 grated
  • 1 
cup 
finely 
chopped
 cauliflower
  • 4
l arge
 carrots,
 grated
  • 3
Tbs.
Italian
 seasoning
  • 2 
28 
ounce 
cans 
of 
diced 
tomatoes,
  • 1 
28 
ounce
 can
 of 
tomato 
puree 
or 
sauce,
  • 1 
can 
tomato 
paste 
with 
no 
other 
ingredients 
listed 
on 
can
  • 3 
large 
bay 
leaves
Instructions
  1. Place 
a 
large 
Dutch 
oven 
or 
large 
soup 
pot 
on 
oven 
burner 
set 
to 
high.
  2. Once 
pan 
is
 hot 
and 
water 
drops 
skid 
across
 pan, 
add 
two
Tbs 
of 
water 
and
immediately
 add
 onions.
  3. Turn 
heat 
to 
medium/high 
and 
sauté 
the 
onions 
for 
about 
three 
minutes,
 until 
they
begin 
to 
soften.
  4. Add
 the 
mushrooms 
and 
cook 
until
 they 
release 
their
 juices, 
stirring
 occasionally.
Add
 the 
crushed 
garlic 
and 
cook 
one 
minute 
more.
  5. Add
 the 
rest 
of 
the 
vegetables 
and
 cook 
for 
five 
minutes,
 until
 all
 have 
begun 
to
soften.
  6. Add
 the 
Italian 
seasoning 
and 
stir
 to 
coat
 vegetables.
  7. Cook 
for 
one 
more 
minute 
then
 add
 the 
tomatoes, 
tomato
 puree
 and 
the 
paste.
  8. If
 you 
wish 
to 
add
 salt,
 add 
about 
a
 teaspoon.
  9. Stir 
all
 ingredients 
together 
and
 bring 
to 
just
 boiling, 
then 
turn 
the 
heat
 to
 low.
  10. Place 
three 
large 
bay 
leaves 
on 
the 
top 
of 
the 
sauce 
and 
fold 
them 
in.
  11. Cover 
and
 allow
 to 
simmer
 for 
an 
hour.

 

TIME EFFICIENCY USING A 6 QT CROCK POT: The night before you wish to make this,  sauté the onions, mushrooms and garlic as directed above. Chop and grate all remaining vegetables. Place them, all in refrigerator for the night. (If you have a crock pot with removable crock, place them in the covered crock for the night.) The next morning, add remaining ingredients, turn crock pot setting to low and come home to a ready made sauce.

Aztec-cafe-sign

My Santa Fe: The Aztec Cafe

The Aztec Cafe, a cool little cafe, tucked around the corner from Cowgirl, is one of my favorite hangouts in Santa Fe. My accountability partner and I meet here once a week, going here for the healthy food, as well as the laid back atmosphere and comfy environment. Open less than a year, it has become a locals favorite for sure.

Aztec front counter

Wheat grass shots to super power drinks, you will find a menu with lots of healthy choices, including salads and soups, vegetarian, vegan and raw, as well as their claim to “the best burritos in town,”  and I agree.  I promise, all are delicious. Yesterday I enjoyed the Portobello Sandwich, with portobello mushrooms, sautéed spinach, red peppers, baby greens, shaved parmesan cheese and wheatberry toast.

portobello sandwich

Delicious and presented so beautifully! I love that they always add a slice of grapefruit to every plate. A tasty palette cleanse at the end of a meal.

muesli

My partner enjoyed the House Made Raw Muesli,  (almonds, sunflower seeds, pecans, walnuts, pumpkin seeds, dried fruit, maple syrup, cinnamon, walnuts, pumpkin seeds, dried fruit) served with fresh fruit, maple syrup and almond or soy milk.

We both enjoy the atmosphere and setting.

from dining to counter

In the morning, New Mexico sunshine streams through the windows.

cozy corner in aztec

Great art always lines the walls. fireplace at aztec

Other items I have tried and enjoyed at the cafe are the vegan burrito, vegetarian burrito, Florentine Benedict (to die for), honey oat pancakes, (one of the best pancakes in town), green chile veggie soup,  veggie burger and my ultimate fav…the raw brownie!

The Aztec Cafe is a great place to eat and meet.  I hope you enjoy as much as I do!

See you around Santa Fe!

walking through gate

 

Baked NM bean enchiladas

Friday Foodie: New Mexico vegetarian enchiladas with red sauce

If you live in New Mexico, you know the official state question is: Red or Green! I love them both, but have certain dishes on which I want each one. This is one of my all time favorite recipes using red sauce made from sun dried Chimayo red chile. Give this one a try; you won’t be disappointed!

Chimayo sun dried red chile powder and chopped onions

Start with 1/3 – 2/3 cups of red chile powder, depending on the level of heat desired. Finely chop half an onion.

Saute onion

Saute onion and a couple of cloves of garlic in 2 tbs. of water.

Red chile powder mixed into onion

Add red chile powder and 1 tsp Mexican Oregano.

vegetable broth added to red chile mixture

Add vegetable broth and simmer for twenty minutes or so, until reduced by 1/3 and sauce has thickened.

black beans spread onto blue corn tortillas

Layer 1/4 of sauce in bottom of casserole, top with blue corn tortillas and spread 1/3 of black beans on tortillas. Add chopped onions and any other chopped vegetable desired to each layer. I usually use zucchini, but had none on hand this time.

cheese and onion layer

Layer 1/3 cheese on top.

red sauce

Layer with another 1/4 of sauce.

enchiladas before the oven

Layer with remaining sauce.

Baked NM bean enchiladas

Bake until edges begin to brown and cheese is bubbly in the center.

Serve with a side salad for a delicious healthy meal!

Peace and Enjoy!

Friday Foodie: New Mexico vegetarian enchiladas with red sauce
Author: 
Recipe type: Dinner
Cuisine: New Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
Chimayo sun dried red chile sauce on a stack of blue corn enchiladas, layered with black beans, onions, veggies and cheese.
Ingredients
  • 2 tbs. water
  • ½ cup minced white onion
  • 2 cloves garlic, minced
  • ⅓-2/3 cup red New Mexican chile powder (Chimayo is my fav)
  • 2 cups vegetable broth
  • 1 cup water
  • ½ teaspoon dried oregano, preferably Mexican
  • ½ teaspoon salt
  • 6-12 blue corn tortillas (depending on size of casserole)
  • 1 can black beans
  • 1 can refried black beans
  • ½ an onion, chopped
  • 1 chopped zucchini, or any other vegetable(s)
  • 4-6 ounces of grated cheddar cheese without BHT
Instructions
  1. Prepare chile sauce (can be made a few days ahead if desired.)
  2. Chop onion.
  3. Place 1½ quart sauce pan on stove and heat on high.
  4. When water will skate across pan, add 2 Tbs. of water and onions.
  5. Reduce heat to med. and sauté onions until soft.
  6. Add garlic and sauté one additional minute.
  7. Add chile and spices.
  8. Stir until onions are well coated and then add liquid.
  9. Bring just to a boil, then reduce heat and simmer for twenty minutes, stirring occasionally.
  10. While sauce is simmering, chop onion for enchiladas.
  11. If using a full dozen tortillas, choose an 8X8 casserole. (tortillas may overlap some)
  12. If reducing by half, use a casserole that will hold two tortillas. (may overlap slightly)
  13. Spray casserole with non-stick cooking spray.
  14. When sauce is ready, ladle a ½ cup or so in bottom, enough to thinly coat dish.
  15. Line with tortillas.
  16. Spread ⅓ of refried beans on enchiladas and sprinkle with ⅓ of whole beans that have been rinsed and drained.
  17. Layer with ⅓ onions and other vegetable(s) of your choice.
  18. Layer with ⅓ of grated cheese.
  19. Layer with ¼ of sauce.
  20. Repeat three times and pour remaining sauce over entire casserole.
  21. (If using smaller casserole, pour enough sauce to cover and reserve remaining for another use.)
  22. Bake in 400 degree oven for 30 mins.
  23. Serves 4 to 8 depending on whether 6 or 12 tortillas were used.

 

book cover appetite for reduction

Book Review: Appetite for Reduction by Isa Chandra Moskowitz

book cover appetite for reduction

Whether a vegan, vegetarian or just someone looking to add vegetables to the daily menu, Appetite for Reduction: 125 Fast & Filling Low~Fat Vegan Recipes, by Isa Chandra Moskowitz, is a cook book that fills the bill. It has become a recent favorite in my cookbook collection. Because I am a nutritarian, I am always looking for great recipes composed of nutrient dense ingredients and easy to prepare for weeknight meals. Moskowitz’s book is packed with interesting vegetable dishes which include, salads, sides, beans, tempeh and tofu (though I don’t use these a lot, still nice to have available) pasta, soups and comfort dishes, like chili, stews and curries. She also includes cooking tips throughout. Though, not many pictures, and all located in the center of the book, for the price of $12.36 on Amazon, I will live with it.

I didn’t purchase the book because of the low~fat element, as I tend to already cook low~fat, but I appreciate that aspect of the recipes. One of my favorites is the Unfried refried beans. Refried beans are usually chock-full of fat, but these take the fat out and maintain their moist consistency by using tomatoes. I also love the Bhutanese Pineapple Rice, with a bite of heat and sweet, this delicious dish is a frequent side at our house. Brussels Sprouts Potato hash is fantastic and if eggs are on the menu, a great side. Butternut coconut rice is on my menu tonight.

The recipes are detailed well for the most part, allowing even a beginner to follow along. The indexes that list by ingredient and also break down into categories, helps make a search for certain ingredients or the amount of time I can allot easy. Other cookbooks by Isa Chandra Moskowitz include, Vegan Brunch and Vegan with a Vengeance. If this book is any indicator, I will definitely try out one of her other cookbooks soon.

You can find this and other items in My Favorites. I recommend this book to anyone looking to add some great veggie recipes to their menu. If this cookbook is part of your library, let me know which recipe is your favorite. Enjoy!