Slow Cooker Vegan Split Pea Soup

Slow Cooker Vegan Split Pea Soup

• 1 1/2 cups green split peas, rinsed and picked through
• 3 large carrots, diced
• 1 small onion, diced
• 2 stalks celery, chopped fine
• 1 medium potato, chopped
• 1 tsp. minced garlic
•  6 cups vegetable broth
• seasoning (I used thyme, oregano, rosemary, pepper, a little dill, bay leaf, cumin..)

Add all items to slow cooker. Cook on high 4 hours or low 6 hours.

Quick Quiche

Quick Quiche

• 5 eggs
• 1 1/2 cups milk
• 1/2 cup flour
• 1/2 cup shredded cheese
• 1/4 cup onion, diced
• 1/4 red pepper, diced
• salt, pepper

Preheat oven to 350 degrees. Lightly grease pie plate or shallow casserole dish. In large bowl beat together eggs, milk and flour. Add veggies, cheese and seasonings. Mix lightly. Pour into greased pie dish and bake for 35 minutes.

Jalapeno Cheddar Beer Bread

• 3 cups flour
• 3 teaspoons baking powder
• 3 tablespoons sugar
• 1 teaspoon salt
• 1 12oz bottle or can of beer
• 1/4 cup jalapeno juice
• 1/2 cup shredded cheddar cheese
• About 10-12 jalapeno slices, quartered (add more or less to taste)
• 1 tablespoon minced onion
• Dash of garlic powder
• 1 stick of butter, melted on stove top

Preheat oven to 375 degrees

In large bowl combine the flour, baking powder, sugar and salt and mix. Slowly add the beer and jalapeno juice with spoon until damp. Add diced jalapenos, cheddar, minced onion and garlic. Stir until mixed. Spoon into greased loaf pan. Pour melted butter over dough. Bake 1 hour.

Vegetable Tortellini Soup

Vegetable Tortellini Soup

• 1/2 green pepper, diced
• 1/2 red peppper, diced
• 1/2 onion, diced
• 1 can diced tomatoes
• 1 small can tomato paste
• 1 32 oz box vegetable broth
• 1 tsp minced garlic
• dash of pepper
• dash of crushed red pepper
• 1 bag 19oz frozen tortellini (I used Walmart brand cheese tortellini)

In large pan (I used my biggest sauce pan) saute peppers, onion, garlic and crushed red pepper for about 5-7 minutes until soft. Add diced tomatoes, tomato paste, vegetable broth and peppers. Stir until mixed and simmer 20-30 minutes or until veggies are soft. Add tortellini slowly. Cook and additional 5 minutes and it's done! Super quick, easy and budget friendly.

Gluten Free, Vegan Banana Muffins

Gluten Free, Vegan Banana Muffins

 These turned out SO YUMMY! Perfect for my vegan 14 month old to take to daycare.

• 2 1/2  whole oats (Not quick oats. I used Red Mill Gluten Free Steel Cut Oats)
• 1/2 cup sweetener (I used raw sugar but you can use honey or agave necter)
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1 cup soy yogurt or vegan alternative to yogurt
• 2 bananas, mashed
• 1/2 cup apple sauce

Preheat oven to 400 degrees. Grease a 12ct muffin tin. Put oats in blender and blend until constancy of flour.  In large bowl combine all ingredients and mix until mixed well. Divide evenly into muffins cups. Bake 20-25 minutes.

Veggie Wet Burritos

Veggie Wet Burritos

I didn't get a pic because we ate it up before I remembered to snap a shot.

• 6 large burrito sized tortillas
• 1 bag (or block) shredded cheddar cheese
• 1 can condensed cheese soup
• 1 cup sour cream
• 1 can verde enchilada sauce
• 1 cup frozen corn
• 1 can Rotel tomatoes
• 1 can diced green chiles
• 1/2 red bell pepper, chopped
• 1/2 onion, chopped

Preheat oven to 350 degrees.

Mix can of soup, sour cream and enchilada sauce in medium bowl. This is the sauce. In large bowl mix together the corn, Rotel, onion, chiles and peppers. Spoon sauce mix into a 9x13 pan and cover the bottom in a thin layer. Take a tortilla and layer a heaping spoon of sauce, veggie filling and sprinkle with cheese. Fold in sides and roll up placing the seam Dave down in the pan. Fill the other tortilla to fill pan. Cover the burritos in the remaining sauce mix and sprinkle with cheese. Bake 30 minutes until hot and bubbly.

Spinach Artichoke Pasta

1 box whole wheat pasta (ziti, shells, orrechette, penne...Ect)
1/2 onion, chopped
1/2 tbs minced garlic
1 cup sour cream
1 cup cottage cheese
1 cup grated parmesean cheese
1/2 block cream cheese, softened
1 1/2 cup mozzarella cheese, divided
1 pkg frozen spinach, thawed and drained
1 can artichokes, drained and chopped
Heavy dash of pepper

Preheat oven to 350 degrees. Have a casserole dish ready.

Sauté onion and garlic in a small amount of olive oil or butter. Set aside.

Cook pasta according to directions. Drain. While pasta is cooking mix together cream cheese, sour cream, parmesean cheese, 1 cup mozzarella cheese and pepper in bowl. Add sautéed onion and garlic. Mix together then add to cooked pasta. Stir in artichokes and drained spinach.Pour in pan and bake 30 minutes or until cheese is melted.

Slow Cooker Potato Soup

4 cups potatoes, chopped small
2 cups carrots, chopped small
1/2 onion, finely diced
1/2 cup celery, chopped small
1/2 tbs minced garlic
1 tbs butter
32oz vegetable broth
1 cup milk
2 tbs flour
1 cup shredded cheddar cheese
Dill, black pepper, red pepper flakes, Italian seasoning...whatever spices you like. (all to taste)

I preheat my crock pot on high and cook the onion, celery and garlic in the butter while I chop all my veggies.

Add the potatoes, carrots and seasoning to the soften veggies and butter. Pour vegetable broth over vegetables. Cook on high 6 hours.

In small sauce pan heat milk over medium heat. Add the flour and whisk. Slowly add in cheese a little at a time and whisk until smooth. Add to crock pot and cook an additional 30 minutes.

Vegan Peach Blueberry Muffins

Vegan Peach Blueberry Muffins

• 1 cup peaches; pitted, peeled and chopped
• 1/2 blueberries; washed and de-stemmed
• 1 1/2 cup whole wheat flour
• 3/4 cup raw sugar
• 1 tsp baking soda
• Dash of salt
• 1 1/2 tsp cinnamon
• 1 tsp vanilla
• 1/2 cup applesauce
• 2/3 cup vegetable oil

Preheat oven to 400 degrees. Grease a 12 count muffin tin.

In large bowl combine flour, baking soda, salt and cinnamon. In small bowl combine applesauce, oil, sugar and vanilla. Mix wet ingredients then dump into large bowl of dry ingredients. Mix until moistened. Fold in peaches and blueberries. Divide into a 12 count greased muffin tin. Bake 20-25 minutes until toothpick comes put clean.

Chef Salad

 Chef Salad

• 1 pkg leaf lettuce, washed and chopped
• 1 carrot, shredded
• 1/4 green pepper, sliced thin
• 1/4 onion, sliced thin
• 2 hard boiled eggs, chopped or sliced
• 4 sweet baby pickles, halved the long way
• 2 slices Swiss cheese, chopped
• 2 slices cheddar cheese, chopped
• Croutons
• Your favorite dressing

Balsamic Bruchetta

Balsamic Bruchetta

I'm not a fan of fresh tomatoes. This is one of the only ways I can eat them! I like lots of onion, cheese and balsamic to help cover the strong tomato taste ;)

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• 2 large tomatoes (or 6 roma tomatoes), diced
• 1/2 yellow onion, chopped
• 1 tbs minced garlic
• 5 basil leaves, finely chopped
• 2 tbs olive oil
• 1/4 cup balsamic vinegar
• 1/2 cup Parmesan cheese, grated

Mix all ingredients together, cover and chill. I serve mine on buttered, seasoned and toasted french bread. 

 Bruchetta tastes better the longer it sets. I like mine better the next day.

Quinoa Stuffed Bell Peppers

Quinoa Stuffed Bell Peppers

• 1 1/2 cups dried quinoa, cooked (you end up with about 3 cups cooked)
• 6 bell peppers (red, green, yellow or orange)
• 1 medium onion, chopped
• 2 carrots, shredded
• 1 can diced tomatoes, undrained
• 1 tbs minced garlic
• 1 block mozzarella cheese, grated
• 1/2 block cheddar cheese, grated
• 1 can tomato sauce
• 1 jar salsa
• Sour cream

Preheat oven to 350 degrees.

Cut tops off peppers and remove seeds. Bring a large pot of water to boil. Submerge and cook the peppers for 5 minutes. Remove peppers from boiling water, shaking off the excess water, and place in a large casserole dish.  You can stuff the peppers while they're in the dish.

Cook quinoa according to directions. Set aside.

Heat 1 tablespoon cooking oil in large fry pan on med-high. Add garlic and onion. Cook until onions soften. Add can of diced tomatoes, shredded carrot and jar of salsa. Fold in quinoa.

Layer each pepper quinoa filling, cheese, quinoa filling cheese. After all the peppers are stuffed you might have left over filling. Spoon around peppers. Pour can of tomato sauce over the peppers. Bake in oven for 30-40 minutes. Top with sour cream.

Zucchini Tots

I found a similar recipes on Pinterest but I thought I could make it better ;)

Zucchini Tots

• 1 1/2 cups zucchini, grated and squeezed in a towel so water is drained out (1 1/2 med zucchinis)
• 1/2 cup carrot, shredded (one carrot)
• 1/2 cup onion, chopped (I used white and green onions)
• 1/2 cup feta, crumbled
• 1/2 cup cheddar, shredded
• 1/2 cup plain bread crumbs
• 2 eggs
• salt, pepper, paprika, garlic powder to taste

Preheat oven to 400 degrees. Grease a mini muffin tin (makes 24 mini muffins). Combine all ingredients and mix well.  Spoon into tin and fill each muffin spot to the top and push down up a spoon to flatten the top. Bake 15-20 until tots are a nice golden brown. Use a plastic knife and run around the tot to remove.

Lentil Veggie (Meatless) Meatloaf

 Lentil Veggie (Meatless) Meatloaf

• 1 cup lentils, cooked soft and mashed
• 1 cup brown rice, cooked
• 1/2 large onion, chopped
• 1/2 red bell pepper, chopped
• 1 small sweet yellow pepper, chopped
• 1 carrot, shredded
• 1 1/2 cup bread crumbs (or finely chopped toast)
• 2 eggs
• 1/3 cup ketchup
• Seasonings ** Go crazy with the seasoning! I used garlic powder, minced onion, prepared creole mustard, soy sauce, hot sauce, vegetarian worcestershire, red pepper flakes, cayenne, cumin, Italian seasoning...ect. 

Preheat oven to 350 degrees. Grease 2 loaf pans. Mix together all ingredients. Divide the mix into the two loaf pans (or use a 8x8). Cover and cook for 45 minutes. Remove from oven an put a thin layer of ketchup/BBQ/tomato paste, recover and cook an additional 15 minutes.

No-Name Delicious Pasta Salad

I couldn't think of a name for this and I don't have measurements. I had left over spaghetti noddles from the cream cheese spaghetti I made the other day so I threw ingredients together and came up with this delicious pasta salad.

• Cooked spaghetti noodles. I would say I used about 4 cups of cooked noodles.
• 1/4 finely chopped red pepper
• 4-5 peperochini's, cut up
• 1 shredded carrot
• Feta cheese, around 1/2 cup
• 2 tbs approx balsamic vinegar
• Ken's Sweet Videla Onion salad dressing.

Mix together and refrigerate!

Strawberry Pecan Salad

Strawberry Pecan Salad

• Container or bag of fresh spinach
• 5 strawberries, sliced
• 1/2 bag candied pecans
• 1/4 red or yellow onion, sliced
• 1/2 cup feta, crumbled
• Creamy Poppyseed or Sweet Vidalia Salad Dressing

Reduced Sugar Ketchup

 I always cringe at the amount of sugar in ketchup! So I decided to make  my own. This has half the sugar of most ketchups. You can store this in a mason jar. Making your own also greatly reduces the amount of preservatives.

Reduced Sugar Ketchup

• 2 cups tomato sauce
• 1/2 cup sugar
• 4 tbs white vinegar
• 1/4 tsp ground cloves
• dash of salt

Put in blender and blend well. Store in mason jar in your fridge.

Cream Cheese Spaghetti

I saw a similar recipe on Pinterest but modified it and made it meatless.


Cream Cheese Spaghetti

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• 1 lb uncooked spaghetti noodles
• 1 jar spaghetti sauce
• 8 oz cream cheese, softened
• 2 tbs milk
• 1/2 onion, chopped
• 1/2 green pepper, chopped
• 1/2 red bell pepper, chopped
• 2 tbs butter
• 1 cup mozzarella cheese, shredded
• 1 cup French Fried Onions
• 1/4 cup parmesan cheese, grated

Preheat over to 350

Melt butter in fry pan and cook chopped peppers and onions until soft. Put in medium bowl and add cream cheese and milk. Mix until well blended and spreadable. Set aside.

Cook spaghetti noodles, drain, set aside.

In a shallow casserole dish spread a small amount of spaghetti sauce. Layer noodles, cream cheese/veggie mix, sauce, and mozzarella cheese. Cook 15 minutes. Remove from oven and top with French Fried Onions and grated parmesan. Cook an additional 5-7 minutes until onions are browned.

Blueberry Lemon Bars

Blueberry Lemon Bars

Crust:

• 2 cups unbleached flour
• 2 tbs raw sugar
• 1 stick butter, diced
• 1 lemon (juiced and zested)
• 1 eggs
• 1 tsp vanilla
• dash of salt

Filling:

• 2 cups blueberries, cleaned and de-stemed
• 2 tbs raw sugar
• dash of cinnamon

Crumble:

• 1/2 stick butter
• 1/2 unbleached flour
• 1/2 packed brown sugar

Preheat oven to 400 degrees.  Grease your pan. I used an 9x11 pan but you can use 9x13 or 8x8... Just depend how thick you want your bars to be.

In mixing bowl mix together crust ingredients. First I mixed the flour, sugar, lemon zest, lemon juice and salt. Then I cut in the butter until is was crumbly. In a small bowl beat the egg and vanilla. Add to bowl and mix until it's damp and crumbly. Press into your greased pan. Bake 10-12 minutes until it browns. Remove from oven.

In mixing bowl combine blueberries, sugar and cinnamon. Dump onto crust and spread evenly.

In another mixing bowl combine flour, butter and brown sugar. Mix until crumbly. Sprinkle over blueberries. Bake an addition 20-25 until brown and bubbly!

Fried Green Tomato Sandwich with Remoulade Sauce

Fried Green Tomato Sandwich with Remoulade Sauce

Makes 4 sandwiches

Remoulade Sauce

• 1/2 cup mayo
• 2 tbs ketchup
• 2 tbs chili sauce
• 2 tbs creole mustard
• 1 tbs lemon juice
• 1 green onion, chopped
• Dash of hot sauce
• Dash of garlic powder
• Dash of paprika
• Dash of cayenne pepper

Add all ingredients to food processor or blender and blend until smooth. Transfer to dish, cover and refrigerate until ready to use.


Fried Green Tomatoes

• 1 large or 2 medium green tomatoes, sliced into 1/2 inch slices
• 1/2 onion, sliced and quartered
• 1/2 red bell pepper, julienned
• 1/2 cup shredded cheddar cheese
• 1/2 cup milk
• 1/2 cup flour
• 1/2 cup corn meal
• 1/4 cup bread crumbs
• 1 tbs sugar
• Dash of cayenne pepper
• Dash of black pepper
• Oil for frying (I used about a cup of vegetable oil in a large fry pan)
• 4 wheat hamburger buns

In a small fry pan brown onion and red pepper in some oil or butter until soft. Set aside.

Heat oil on high.

Set out 3 bowls. One with the flour, another with the milk and the third with a combo of the corn meal, bread crumbs, sugar, cayenne and black pepper. Take each slice if tomato and dip in flour on both sides, then milk on both sides, then dredge in corn meal mix until tomatoes are thoroughly coated. Cook in hot oil for 2 minutes on each side or until a dark brown. Cool on a plate lined with paper towel.

To make sandwich toast the buns in the toaster and layer bottom bun, fried tomato, remoulade, red pepper and onion, cheese and top bun.

Spinach Artichoke Dip

 Spinach Artichoke Dip

2 packages cream cheese
1 package frozen spinach, thawed and drained
1 can artichokes, chopped
1/2 cup mayo
1/2 cup sour cream
1/4 cup Parmesan cheese
1/2 cup onion, chopped
1/2 tbs garlic, minced
1 tbs butter

Heat oven to 425 degrees and lightly grease pie plate or casserole dish.

In large sauté pan heat butter and add onion, garlic and artichokes until they start to brown. Add cream cheese in chunks and stir until partially melted. Add sour cream, mayo and Parmesan cheese. Stir until blended. Add spinach and stir over medium heat until blended well. Transfer to pie dish and bake about 15 minutes until the top starts to brown. Serve with veggies, bread, pita or crackers.

Southwest Egg Rolls with Avocado Lime Ranch Dip

Southwest Egg Rolls with Avocado Lime Ranch Dip

I was inspired to make this after seeing a similar recipe on Pinterest. It didn't live up to my standards so I made my own :)

Avocado Lime Ranch Dip

• 1 cup ranch
• 1/2 cup sour cream
• 1/2 tsp fresh cilantro, finely chopped
• 1/2 avocado, mashed
• 1 tsp lime juice

Ranch dip: take 1/2 avocado and mash in bowl. Add lime juice, cilantro, ranch and sour cream. Mix together, cover and set in fridge.

Egg Rolls

• 1 package egg roll wraps
• 4 cups fresh spinach, washed and drained
• 1 can black beans, rinsed
• 1 cup frozen corn
• 4 green onions, chopped
• 1/2 red bell pepper, chopped
• 4 oz shredded cheese, monterrey jack or cheddar
• 2 tbs olive oil
• 1 lime, juiced (minus 1 tsp for sauce)
• Cumin
• Vegetable oil for deep frying

Heat up frying oil on medium high heat. If you don't have a deep fryer heat 2 inches on oil in a deep fry pan.

In large saute pan heat 2 tbs oil and add onion, red bell pepper, green onion, a few generous shakes of cumin and lime juice until veggies soften up. Add spinach, corn, and black beans until spinach is cooked. Remove from heat, add shredded cheese and mix. Fill each wrapper with approximately 2 tablespoons filling. Take the egg roll wrapper and follow instructions on wrapper on how to fold the egg rolls.

Carefully place egg rolls in oil and fry for 1-2 minutes on each side until brown. Cool on paper towel. Serve with ranch dip.

Honey Balsamic Roasted Carrots

Honey Balsamic Roasted Carrots

• 1 lb bag baby carrots, rinsed
• 3 tbs olive oil, divided
• 2 tbs honey
• 1 tbs balsamic vinegar
• A few dashes of pepper

Preheat oven to 400 degrees. Line cookie sheet with foil. Toss carrots in 1 tbs olive oil and pepper. Spread in single layer on cookie sheet. Bake 20 minutes, turning once with spatula.

While carrots are in the oven, In a small bowl mix together 2 tbs olive oil, 2 tbs honey and 1 tbs balsamic vinegar.

Pull the carrots from oven and drizzle the honey balsamic mix over the carrots. Cook an additional 5-7 minutes or until carrots are tender and start to brown.

Remove from oven and serve with main dish.

Black Bean and Rice Stuffed Bell Peppers

Black Bean and Rice Stuffed Bell Peppers

•  4 bell peppers, any color, washed and tops cut off
• 1 can low sodium black beans, drained
• 4 cups brown rice, cooked (I use 2 "boil in a bag" pouches)
• 1/2 onion, chopped
• 1 can chopped chile peppers
• 1 big can of tomato sauce (I think it's 29oz)
• 1 package taco seasoning (or make your own)
• 2 cups shredded cheddar or Mexican cheese (optional) 
• Sour cream (optional)

First step is to blanch your peppers. After  you wash and cut the tops off you submerge the bell peppers in boiling water for 5 minutes. This cuts down on your cook time. Strain and let peppers cool while you do the next steps so they won't burn your fingers when you stuff them.

Preheat oven to 350 degrees and have a deep casserole dish waiting.

In large bowl mix together drained beans, cooked rice, green chilies, chopped onion and taco seasoning. Add 1/2 cup tomato sauce and reserve what remains. Stuff each peppers full of black bean and rice mixture. (if you have leftover mix put in bottom of dish) If you are using cheese you can sprinkle a little cheese on the bottom of the peppers and in the middle. Place all 4 peppers in casserole dish and pour the rest of the can of tomato sauce all over.  Top peppers with cheese.

Bake for 30 minutes, or until juice is bubbling and the cheese it nice and melty on top. Top with sour cream (optional) and enjoy!