- Chia Spiced Chia Pudding. Dessert for breakfast? Yes please!! Photo credit goes to Becky from Glue and Glitter.
26. Loaded veggie wrap. I love wraps. I could eat them for months. Photo credit goes to Brandie from well… here 😀
26. Loaded veggie wrap. I love wraps. I could eat them for months. Photo credit goes to Brandie from well… here 😀
I’m the only one in my household that likes beans. Ok I get it, when I was a kid you would never get me to eat them either. I’m a huge lover of leftovers but sometimes I want something new. Which got me to thinking that other people are likely the same as me. Some may know how to make leftovers taste fresh, some can’t be bothered. I’m going to take one dish and show you how to turn it into something fresh and fun. It takes little effort for big taste!
First we’re going to start with a great recipe which is Julie’s quick and hearty chili- when you do, it will only end up being the most epic week ever for meals! Of course you can double this recipe if you have other bean eating people in your household.
Before I give you her recipe, I want to tell you what all you can make with it. Of course a big bowl of chili and bread are the go to combo. Take those leftovers and make a burrito, Shepard’s pie, quesadilla, stuffed chili baked potato. As I was making more last night, I was thinking about making chili cheese fries, pizza pot pie- or a chili pizza pocket, nacho’s, chili in a bread bowl (think soup in a bread bowl but only with chili), loaded chili zucchini boats, instead of sloppy joe mixture- use the chili instead, chili cheese dogs, chili on a bed of rice, cooked potato cubes and chili in a burrito or just mix in the potatoes with the chili, the options are endless.
This chili is inexpensive to make- an onion, some garlic, 2 cans of beans, some bell pepper and spices. But by adding potatoes and rice into the mix, which are inexpensive as well, you can really stretch out this recipe. I really love this recipe because it’s versatile, great for when the budget is tight, but it doesn’t taste like a frugal recipe. The flavor is rich, smoky, you can make it spicier if you want to. If you are looking for the perfect recipe that is both easy on the wallet and a crowd pleaser- I highly recommend this recipe. Don’t take my word for it…. the recipe is right below, make it for yourself- takes only 15 mins to cook…. What are you waiting for?
Makes 4 Servings
1 tablespoon olive oil
1/2 onion, chopped
3 cloves garlic, minced or pressed
1/2 bell pepper, any color, finely chopped
1 1/2 cups water
2 cans kidney beans, rinsed and drained
1 15 ounce can diced tomatoes, pureed or tomato puree
1 tablespoon gluten free tamari or soy sauce
1 tablespoon plus 1/2 teaspoon regular chili powder
1 tablespoon dark cocoa powder
1 1/4 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon fine sea salt
1/2 teaspoon smoked paprika
1/2 cup TSP or TVP (textured soy or vegetable protein)
For the directions, please head over to Julie’s blog.
Julie has many great recipes on her blog! Be warned you will lose track of time, which isn’t a bad thing 😀
The cover of Vegan Diner is from Amazon.
How do you like your left over chili? Let me know.
Pure and Beautiful vegan cooking , recipes inspired by rural life in Alaska by Kathleen Henry, is a gorgeous paperback book with enticing photo’s for every recipe. All ingredients can be found in any grocery store, you do not need to make a special trip to the health food store. Kathleen uses a variety of veggies, spices- most if not all you would already have. O.k, you may not have agar-agar which is basically vegan gelatin or Kala Namak which is also called black salt, but pink in color (confused?). It gives your dish an egg flavor.
Pure and Beautiful is divided by Mornings (recipes for both cover dweller and enthusiatic risers). Afternoons (simple dishes for an easy lunch or speedy dinner). Evenings (both fuss free and leisurely crafted meals). Snacks, sides and salads (rumbling stomach quellers, meal copilots and crowd pleasures).
With permission from Page Street Publishing I am able to share a photo and the recipe of Tofu Veggie Scramble w/ Roasted Potatoes. This is one of the first dishes that I made. Scramble cooked in the instant pot? Yes please. This recipe is simple, yet hits the spot. I do like my scramble to be more dry- but I would make this recipe again.
Tofu Veggie Scramble w/ Roasted Potatoes
This is Todd’s ultimate breakfast. I’ll often make the roasted potatoes the night before and then quickly fix the scrambled tofu in the morning. The use of a pressure cooker makes the scramble part a snap, but I’ve included conventional stove-top directions, as well.
Usually, we fashion this dish into a breezy breakfast burrito, however, sometimes we just eat it plain atop buttery toast. It’s a comforting and hearty breakfast that will please omnivores and vegans alike.
10 medium (1.5 kg) red and/or Yukon gold potatoes, scrubbed and diced
2 tbsp (30 ml) olive oil
1 tbsp (3 g) dried rosemary
½ tbsp (8 g) kosher salt
½ tsp onion powder
½ tsp garlic powder
¼ tsp ground black pepper
½ tbsp (7 ml) olive oil
1 (250 g) medium yellow onion, diced small
2 large (10 g) garlic cloves, minced
¾ cup (180 ml) vegetable broth
3 (100 g) small carrots, diced small
3 (130 g) medium celery stalks, sliced
1 ½ cups (100 g) fresh kale leaves, destemmed and chopped small
12 oz (340 g) extra-firm tofu, drained and hand-crumbled into bite-size pieces
½ tsp ground turmeric
¼ tsp chili powder
½ tsp Kala Namak salt or kosher salt
¼ tsp paprika
¼ tsp ground black pepper
¼ cup (20 g) large-flake nutritional yeast
Preheat the oven to 400°F (204°C).
Dice the potatoes and place them in a large mixing bowl. Toss with the olive oil. Add the remaining potato ingredients to a small bowl and mix to combine. Now, add the spice mixture to the potatoes, tossing well to coat. Arrange evenly on a parchment lined or large baking sheet coated with nonstick cooking spray. Roast for 50 minutes, stirring halfway through, until golden brown and tender.
While the potatoes roast, heat the olive oil for the scramble in a pressure cooker or large soup pot over medium-low. Add the onion and garlic; sauté for about 5 minutes, until fragrant.
Deglaze the pan with the vegetable broth and add the remaining scramble ingredients. Stir well to combine. At this point, turn the heat to high and bring to high pressure. Cook at high pressure for 5 minutes, then use a quick release method by running cold water over the pot. Alternatively, bring the liquid to a boil, then cover and reduce to a simmer. Simmer for 15–20 minutes, or until the carrots are tender.
Remove from heat and stir in the nutritional yeast.
Serve the potatoes along with scramble. We like to eat this breakfast with homemade bread and a fruit salad.
How do you like your scramble?
For the roasted garlic mashed potatoes:
3 tablespoons of Manitoba Harvest Hemp
1 clove of garlic
2 tablespoons Becel vegan butter
1/4- 1/3 cup nut milk, I used Silk Almond milk
2 green onions
Preheat oven to 400, put your prepared garlic in for about 30 mins (I assume you know how to prepare garlic for roasting). Turn the oven down to 350. If you decide to turn off the oven make sure you pre-heat it before assembling the cups.
Peel and quarter potatoes, place on trivet add a cup of water in instant pot. Cook for 9 mins. Use natural release.
Once potatoes and garlic are cool enough to handle, take out your potato ricer and press them. Then add the rest of the ingredients.
If you don’t have a pressure cooker- that’s fine, stove works too.
For the bacon bits (I loosely followed Happy Herbivore’s recipe from The Happy Herbivore)
2 tablespoons soy sauce
1 tablespoon water
2 teaspoons liquid smoke
1/2 teaspoon garlic powder
1/2 cup TVP
Add everything but the TVP in a small pan, bring to boil. Once boiling, turn down the heat stir in TVP, cook for a few more mins on low heat- drizzle some maple syrup on it (forgot to add it to the liquids oops)
The orginal method calls for you to crisp them up- but I didn’t think it would work well with the recipe.
I took half the potato mixture, dropped mixture into a parchment lined muffin pan, made an indent and sprinkled follow your heart fiesta blend in the middle. Some I covered with more potato, some I didn’t. Cook for 35 mins, sprinkle with more green onion.
The other half of the mashed potato mixture- I added the bacon bits. I didn’t measure- just add until you think you have enough (with the left over bits, crisp them on low heat, in frying pan, stirring often until crispy, store in air tight container use as you would with any bacon bits). Re-use the parchment paper and repeat the steps as stated in the first half of mixture.
If you want to join the challenge or to find out more about vegan snack down then check out our facebook group. Visit our blog to vote on what is making your mouth water. If you make this use the hashtag #vegansnackdown.
My daughter and I received a copy of Help Yourself Cookbook by Ruby Roth, from Andrews McMeel Publishing. It has 60 plus recipes- which are easy for kids to follow along, and perfect for the parents who are trying teach their kids how to cook for the first time, or the first time that kids are cooking by themselves. Yes there’s recipes where you need to watch them, unless they are comfortable in using the stove top by themselves.
“Tell me and I forget, teach me and I may remember, involve me and I learn” Anonymous**
I asked my daughter some questions, because I wanted to know what she thought about the book and it turned into an interview. So, I’m sharing with you all. An 8 year old’s perspective of the book.
Q1. What was your fav recipe so far in Help Yourself Cookbook?
E. The bright water, the strawberry flavor.
Q2. Why was it your favorite?
E. Because it was good, refreshing.
Q3. What recipe do you want to try next?
E. Sweet and sour cucumber salad. I love cucumbers, they’re yummy.
Q4. What is your fav food/meal?
E. I love snacking on strawberries, and I also look forward to pizza for dinner.
Q5. What food/meal do you dislike the most?
E. Peas- they don’t taste good. (makes a face like she’s gagging on them)
Q6. Do you find yourself wanting to try new foods when you can cook?
E. Yes, because I’ve helped make it.
Q7. How do you think other kids will like Help Yourself Cookbook?
E. I guess about 90% would like it.
Q8. Did you find the instructions clear and easy to follow? Or did you think they didn’t make sense?
E. Most of them were easy. The toasted Tidbits was more difficult, because the stove was hot.
Q9. What would you tell the other kids about this book and working in the kitchen?
E It’s fun. The worst part is you have to wash your hands, but you get to sample as you cook.
Q10. What advice would you give parents?
E. Let us measure out the ingredients that’s 1/2 the fun!
Q11.. If you could say or ask Ruby anything, what would it be?
E. “Can you please make a book with sonic cookies. Keep making good books and recipes”
P.S My daughter, E, would love your autograph 🙂
I love the encouraging intro, it gets kids excited to roll up their sleeves, and get cooking. Ruby explains some of the ingredients most kids or even some adults don’t know what it is- never mind on what it’s used in (like nutritional yeast, quinoa). Ruby talks about safety. Rule #1 made me smile, Ruby doesn’t want to get a time out with your child.
Help Yourself cookbook, illustrated by Ruby- has Drinks, Condiments Sauces and dips, smaller meals, bigger meals, salad’s and dressings, desserts.
Ruby Roth’s website is We Don’t Eat Animals. Follow her on facebook, Instagram, We don’t eat animals on Instagram and twitter. Be sure to use the hashtag #HelpYourselfCookbook when posting your pictures online.
Check out her other books for kids: V is for Vegan. The ABC’S of being kind
That’s why we don’t eat animal’s
Vegan is Love
Do you cook with your kids in the kitchen? Let us know, drop us a line.
** Taken from Help Yourself Cookbook
More than 150 deliciously easy vegan recipes for a long, healthy, satisfied, joyful life by Jason Wrobel– will have you eating for better sex, good sleep, weight loss, happiness and good mood, more energy, detoxification, brain power, more muscle, immunity, strong bones, great skin, strong eyesight, a healthy heart, for less stress…. did I mention better sex?!?!
He grew up in Detroit, as a vegetarian for the few years of life due to a lactose intolerance, but he did start eating SAD (standard American diet). His grandfather was diagnosed with a metastasized tumor, 30 years after he had prostate cancer. He unfortunately lost the battle to cancer in 1995. After dealing with his grandfather’s battle, Jason did a ton of research and went vegan at the age of 20.
Each recipe has down to earth REAL food. Some recipes do call for some protein powders, taco shells, tempeh but they are few and far between. You are able to buy 98% of all ingredients from your favorite grocery store.
Each chapter explains more about what the title is about. He gives you some stats and a list of super foods to help you eat better. This is more than a cookbook, it’s more than a reference. It’s, in my opinion, a complete guide in healthier eating. He even has a chart of the bad, better, best foods to eat.
Chapter 1. Top libido boosting foods: asparagus, spinach, watermelon. Try his coconut lemongrass risotto, Thia Pad, Cream of asparagus soup.
Chapter 2. Top foods for great sleep: banana’s, rice, kale. Try his walnut taco’s, veggie fried rice, creamy coconut chickpeas with sweet potatoes.
Chapter 3. Top foods for healthy weight loss: honeydew melon, almonds, hemp seeds. Try his pineapple kale green smoothie, nacho cheesy popcorn, apple pie smoothie.
Chapter 4. Top feel good foods: asparagus, lemon, spinach. Try his pasta marinara, supreme vegan nacho’s, cinnamon sugar bunuelos.
Chapter 5. Top energy boosting foods: asparagus, spinach, cherries. Try his Fruit pizza, masa harina pizza, quinoa falafel with avocado tahini sauce.
Chapter 6: Top detoxifying foods: beets, cinnamon, garlic. Try his The impasta bowl, cheesy cauliflower popcorn.
Chapter 7. Top brain boosting foods: cocao, tomatoes, turmeric. Try his wrapatouille, chocolate pecan crunchy balls, pear apple crisp.
Chapter 8. Top muscle building foods: beans, brown rice, raspberries. Try his buckwheat breakfast bars, cauliflower parsnip mash with neatballs, black bean veggie burgers.
Chapter 9. Top immune boosting foods: watermelon, almonds, garlic. Try his golden turmeric milk, cream of mushroom soup, glorious green juice.
Chapter 10. Top Bone building foods: almonds, bok choy, spinach. Try his buffalo cauliflower bites with cashew dill dipping sauce, the burgerrito, roasted brussels sprouts with coconut bacon.
Chapter 11. Top foods for healthy skin: kale, green tea, hemp seeds. Try his superfood Caesar supreme salad, kale BLT salad, pear and pecan salad.
Chapter 12. Top foods for strong eye sight: kale, blueberries, red wine. Try his spaghetti squash primavera, butternut squash mac n cheese, mixed berry parfait.
Chapter 13. Top heart healthy foods: beets, oranges, spinach. Try his Thai cucumber peanut salad, dark chocolate pancakes, squash crostini.
Chapter 14.Top stress reducing foods: banana, broccoli, peanuts. Try his peanut butter ice cream, cream of broccoli soup, spicy jackfruit taco’s.
Most of the recipes in the book are gluten free. Actually at first I thought it was a GF book because it wasn’t until several recipes into it that I actually found one that had gluten it in. Jason does list a lot more TOP foods in each chapter, I was only mentioning three. But as you can see- real foods will improve your over all wellness. Including a better sex life.
With permission from Hay House Publishing, I’m able to share a recipe with you. It’s called Nacho Cheesy Popcorn. This is from the Chapter Recipes for Weight Loss.
2 tablespoons grapeseed oil
¾ unpopped popcorn seeds
¼ cup melted organic virgin coconut oil
¼ nutritional yeast
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon sea salt.
I didn’t use his method of popping the corn I used my air popper. Therefore I didn’t use the grapeseed oil. OMG!!! I loved it. Actually I had this for supper one night. Yes, you can have popcorn for dinner- try it sometime. Plus I scored bonus points for being a cool Mom. Sometimes I make my kids popcorn for breakfast- and this is a non guilty pleasure. If your kids are not a fan of spice, omit the chili powder- it will still be awesome.
Published and distributed by Hay House Inc. 2016. Cover and Interior photography: Jeff Skeirik, Interior food photography: Jackie Sobon, Food Styling: Jackie Sobon and Michelle Marquis, Recipe formatting: Michelle Marquis, Indexer: Jay Kreider
CONTEST CLOSED- Congratulations to Jenn G and Jo-Ann B they both won a copy of Eaternity.
Hay House publishing did send me out a copy of Eaternity for review and is offering a giveaway.
We are able to give 2 copies of this masterpiece away. Kayla and I decided to hold a contest for Canadian Residents and one for American Residents. So, please make sure you click on the right link. Good luck to all who enter. Again as before, we will contact the winner (s) by email. You will have 24 hrs to contact us, or we will have to choose another winner. The contest will run for one week. American residents enter here. Canadian residents enter here.
Try the popcorn and let us know what you think. Leave a comment. It’s good, and we give you permission to eat it for dinner 😉