Cole Slaw

Cole Slaw

• 1/2 head cabbage, chopped
• 3 carrots, shredded
• 1/4 small red onion
• 
  
• 1/2 cup mayo
• 1/2 cup milk
• 2 tablespoons lemon juice
• 2 tablespoons white vinegar
• 1/4 cup sugar
• salt and pepper

Mix the dressing ingredients in a large bowl. Add cabbage, carrots and onion. Mix, cover and store in fridge 2 hours before serving.

Cabbage Soup

Cabbage Soup

• 1/2 head cabbage, shredded
• 1 small onion, diced
• 4 carrots, sliced or cubed
• 3 stalks celery, sliced
• 1 tsp minced garlic
• 1 can petite diced tomatoes
• 32oz carton vegetable broth
• 1 cup water
• 1/2 cup catchup
• 1 1/2 cups vegetable juice
• salt, pepper, red pepper flakes

Add all ingredients to large stock pot. Bring to boil and cook 20 minutes. Reduce heat and simmer 2-3 hours. 

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.