Nutty Spinach and Sweet Potato Stew

Everything’s better with peanut butter! I came across this recipe for a Spinach Peanut Stew from The Lotus and The Artichoke. I modified it slightly. It turned out alright. I wasn’t blown away by it, but it was a nice medley of flavors. I’d be curious to hear what others think!

Ingredients

  • oil
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 1/2 tsp black pepper
  • 2-3 tomatoes
  • 1 sweet potato, peeled, chopped
  • 3-4 Tbls peanut butter
  • 1 Tbls tomato paste
  • 1/2 tsp salt
  • 3/4 c water
  • 12 oz frozen spinach
  • 1/2-1 tsp red pepper flakes
  1. Heat oil in large pot on medium

2. Add onion, garlic, pepper. Saute for a few minutes

3. Pour in 1/4 cup water and sweet potatoes. Cook 5 minutes, stirring regularly

4. Add tomatoes, reduce heat. Cook partially covered, stirring occasionally for about 10 minutes

5. Mix peanut butter, tomato paste, salt, remaining 1/2 cup water in bowl. Add to the pot. Bring to a simmer

6. Add spinach. Cover and steam 5-7 min, stirring occasionally. Add slightly more water as needed

7. Sprinkle in 1/2-1 tsp red pepper flakes

8. When the spinach is done, stir a few times and turn off heat

 

 

 

 

 

 

 

 

 

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Pasta with Sautéed Kale and Onion

Keeping it simple tonight. I came home with kale and onion in hand. To my delight, my roommate had just made pasta and had a serving leftover, offering the rest to me.

I sautéed a small onion in a little oil and added water as it began sticking to the pan a bit. When this was soft, I added some beautifully fresh lacinto kale. As that became tender, I sprinkled nutritional yeast and Bragg’s amino acids. I stirred a small amount of Earth Balance butter in with the noodles, added the kale/onion mixture, and dinner was ready! Simple and delicious!

Baja Style Tacos

I am venturing more into the vegan holy grail, otherwise known as Veganomicon. I got this book last year for Christmas, from my wonderful father. I spent that morning flagging certain recipes I wished to try out. Baja Style Tacos was one of them. This by far makes my list for top five recipes ever made. As much as I wish to share this with you all, I’d rather encourage you to buy the book. You can get it on Amazon for super cheap and will be one of the best investments ever made!

 Marinade tempeh over night in Isa’s baja marinade

Fry it up in a pan

Admire the spicy slaw

Warm the tortilla (add Daiya pepper jack shreds and cover to melt)

 Get your camera hijacked by your roommate

Random! 4th roommate Cooper

Silly

 Back to business! Layer of cheese, tempeh, slaw, and more tempeh!

Drew’s Smoked Tomato Dressing was a perfect topper!

Easy Does It

I’ve got a lot on my plate right now, but I wanted to get a blog out. Every now and then we need a comforting meal that’s quick and easy. Tonight I made a grilled pickle and cheese sandwich with Trader Joe’s sandwich sliced pickles and Daiya cheddar cheese. A sandwich like this must be served with a tomato soup. I used Dr. McDougall’s Roasted Red Pepper Tomato soup. It hit the spot!

Pumpkins Gone Wild!

I currently live without a TV and at times I am very grateful for this. Tonight was one of those times. To unwind after a long day of work and class, I ate my dinner while getting caught up on the Facebook. Post after post was about this debate. I had yet to catch any of the debates, so I decided to tune into cnn.com. Wow. Big mistake. After a few minutes I was in need of foods from the top of the pyramid. I’ve been wanting to try out a pumpkin cookie recipe and dabbled with two recipes. The first is a plain pumpkin oatmeal chocolate chip and the second is a maple chocolate pumpkin. Enjoy!

Pumpkin Oatmeal Chocolate Chip

Ingredients

  • 1 1/4 c rolled oats
  • 1 1/4 c whole wheat
  • 1 c sugar
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tbls baking powder
  • 1/3 c water + 1 tsp flax seeds + 1 tsp chia seeds (flax/chia egg)
  • 1 tsp vanilla extract
  • 1 c pumpkin puree
  • 1 tsp apple cider vinegar
  • 2 tbls canola oil
  • 3/4 c vegan chocolate chips

Directions

  1. Preheat oven to 375 F
  2. Combine oats through baking powder
  3. Make the flax/chia egg
  4. Stir wet ingredients together, adding in flax/chia egg
  5. Add wet into dry. Fold in chocolate chips
  6. Let cookie mixture firm up in the fridge for 15 minutes (I usually let the oven preheat during this time)
  7. Form into tablespoon sized balls and cook for 12-15 minutes

Maple Chocolate Pumpkin Cookie

(I basically halved the recipe above – to utilize one can of pumpkin, and added in cocoa)

Ingredients

  • 1/2 c whole wheat flour
  • 1/2 c oats
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tbls baking powder
  • 1/4 c cocoa powder
  • 1/6 cup water + 1 tsp chia
  • 1/2 tsp vanilla extract
  • 1 tsp maple extract
  • 1/2 cup pumpkin puree
  • 1/2 tsp apple cider vinegar
  • 2 tbls canola oil

Directions

  1. Add flour through cocoa
  2. Mix the chia egg. Stir into wet ingredients
  3. Combine wet into dry. Store in fridge for at least 15 minutes (preheat to 375 F)
  4. Roll into tablespoon sized balls and cook for 12-15 minutes

Hummus Winners!

And the winners for the free Eat Well Enjoy Life (EWEL) hummus coupons are: Margie K, Kelly J, and Lindsey R! Please e-mail me your mailing address and I’ll have the coupons to you next week.

For those that didn’t win this time, I encourage you to visit the EWEL website and find out where you can find hummus nearest you. You won’t be disappointed!

Baked Eggplant and Red Peppers

Vegetables really amaze me sometimes. My parents live up in northern Minnesota. They had some light snow early this week, yet my dad just cut this beautiful eggplant for me to use. It was already starting to soften up so I needed to cook with it ASAP. This meal takes minutes to put together and needs a good 45 minutes in the oven, or until the eggplant is cooked. The thinner you slice the veggies, the less they will have to take, which I am sure you all know.

Ingredients

  • one small eggplant, sliced 1/2-1/4″ rounds
  • one red pepper, top cut, sliced whole
  • oil
  • salt
  • half a container of Daiya havarti garlic cheese, sliced
  • 1 cup marinara sauce
  1. Preheat the oven to 350 F. Slice eggplant and lightly salt to let some moisture out. Also slice the red pepper
  2. Prepare a baking dish by coating generously with oil, assemble the eggplant with cheese and red pepper

3. Bake for 20 minutes, remove and add pasta sauce, and bake for 25-35 minutes longer

 

Maple Cinnamon Blueberry Oatmeal

Some delicious seasonings which make a perfect tasting oatmeal: cinnamon, maple extract, and agave. You could definitely sub maple syrup for the agave and use vanilla instead of maple extract. Get creative with this! Oatmeal is like a blank slate and often needs some help from outside sources to bring it to life. Another favorite of mine is banana peanut butter.

Ingredients

  • 1/2 c oatmeal
  • 1 c soy milk
  • 1/4-1/2 c blueberries (I used frozen)
  • 1-3 tsp agave
  • 1/2 tsp cinnamon
  • 1/4-1/2 tsp maple extract
  • 1 tbls walnuts
  1. Bring oats and milk to a boil. Simmer uncovered
  2. As the oats get soft and plump, add the remaining ingredients (*note, if you add the blueberries here, you will get purple/blue oatmeal – see below; you can alternatively heat up the frozen blueberries separately and spread atop the cooked oatmeal)
  3. Add walnuts and cool off with a splash of soy milk

Hummus Giveaway Reminder

*DEADLINE EXTENDED!*  I goofed…I thought I would be able to track those who shared a post on Facebook, but I guess I can’t. Or, if I can, it takes way more techie knowledge than what I have.

So, I will be extending the contest until Tuesday at 9pm CST. New rules are as follows: LIKE The Veg Way on Facebook, post your favorite Veg Way recipe on that wall, and/or sign-up for my newsletter.

Sorry for the error here. I look forward to announcing the winners and welcoming you all to explore my new Facebook page!

 

Loaded Baked Potato Soup

Who doesn’t love a loaded baked potato? This soup is a fun and creative way to enjoy the popular potato side. Feel free to add in extra veggies to create your favorite loaded baked potato taste. I’m sticking to the original for this one: cheese, broccoli and faux-bacon. Enjoy!

Ingredients

  • 1 russet potato, cut into cubes
  • 4 small red potatoes, cut into cubes
  • 2 bunches of broccoli (mostly florets)
  • 1-2 c reserved broccoli/potato water
  • 1 c unsweetened soy milk
  • 1/2 c nutritional yeast (more if needed)
  • a few dashes of liquid smoke
  • salt and pepper to taste
  1. Bring a pot full of water to a boil. Add chopped potatoes and broccoli florets to the water. Cook until soft
  2. Once soft, drain (make sure to reserve at least 1 1/4 cup of water)

 

 

 

 

3. Add the veggies back to the pot and add the remaining ingredients

4. Use an immersion blender and mix everything together (be careful, the veggies are very hot!)

5. Serve immediately, top with fake bacon bits, Daiya cheese, onion, or whatever toppings tickle your fancy