Banana Ice Cream

This is the easiest dessert you will ever make.  Seriously.  I was absolutely amazed with this the first time I tried it.  It's one ingredient- frozen bananas- and it makes the creamiest ice cream.  I can't stress enough how identical this dessert is to eating real ice cream.  I like mine plain, or sometimes I mix in strawberries, peanut butter, or cocoa powder.  Seriously. Try it. This will amaze you!

What You Will Need:
Bananas (I freeze a bunch at one time and just scoop out enough for one serving at a time)

1. Slice bananas up into bite-sized slices and place them in a freezer safe container. Leave them in the freezer for at least 2 hours, or until they are frozen.
2. Place frozen bananas in a food processor or blender and blend until it resembles ice cream (about 2-3 minutes).

Chickpea Salad

For those that love chicken salad sandwiches, here's a quick and healthy alternative that tastes just as delicious! You can whip it up ahead of time and it makes a really great, quick lunch.  You can make it up many ways, adding sliced strawberries, grapes, walnuts, sunflower seeds, etc.  I like mine on toasted whole wheat bread with melted Daiya cheddar cheese, sliced tomato, and sprouts.

What You Will Need:
2 cans chickpeas, rinsed and drained
1-2 stalks celery, thinly sliced
2 tablespoons veganaise (vegain mayo it's so good!)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon nutritional yeast
1 teaspoon yellow mustard
salt and pepper, to taste


So my mom has started making chickpea salad as well and came up with a really delicious variation.   I really like her version.  I just made some for lunch! 

What You Will Need:
2 cans chickpeas, drained and rinsed
2 tablespoons veganaise
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
1 and 1/2 tablespoons dill pickle relish
salt and pepper, to taste

1. In a medium pot, cook chickpeas over medium heat for about 6-10 minutes (it makes them much easier to mash).
2. Once the chickpeas are hot, mash them up with a potato masher.  Then, add all the other ingredients and mix together.
3. Serve on toasted bread or on top of a green salad.

Crispy Tofu and Roasted Veggies over Grits

Here lately I've been on a grits kick.  I've been eating grits for breakfast almost every morning so I decided to change things up a bit.  I created this simple little dish that's perfect for a late breakfast or lunch.  The crispy tofu bites and roasted veggies go really well served over the grits.  I like to sprinkle on a little nutritional yeast in my grits for an added cheese flavor.

What You Will Need:
2 medium sized yellow squash, cut into bite sized pieces
2 medium sized zucchini, cut into bite sized pieces
1/2 onion, sliced
1 can black beans, rinsed and drained
1 package of extra-firm tofu, drained and cut into bite sized cubes
3/4 cup panko breadcrumbs
1 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons nutritional yeast
1/4 teaspoon mustard powder
3+ tablespoons olive oil
Salt and Pepper
Grits

1. Preheat oven to 450 degrees.  Put the sliced squash and zucchini, onion, and black beans in a large baking dish. Drizzle a little olive oil on top and then sprinkle a pinch of salt and pepper and 1/2 teaspoon of garlic powder on the veggies.  Mix together.  Bake for about 20 minutes, or until the veggies are cooked through.

1. While the veggies are roasting in the oven, cut up the tofu in bite-sized cubes.  In a small bowl, mix together the remaining garlic powder, nutritional yeast, onion powder, mustard powder, breadcrumbs, and a pinch of salt and pepper.  In a separate small bowl add the olive oil.  Take the tofu bites and lightly cover each side in a bit of the oil, and then dredge through the breadcrumb mixture. (I just put it on a fork and lightly dip each side in the oil, and then run it through the breadcrumb mixture).  Place each breaded bite on a baking pan.  Bake at 400 degrees for 15 minutes, flip and bake an additional 20 minutes.  

1. Cook grits according to package directions and then serve the roasted veggies and tofu bites on top of the grits.

Sweet and Smoky Baked Beans

Baked beans have always been a favorite of mine.  I like them really thick, almost burnt. A few weeks ago, I was having a craving for them, and instead of opening up a can and throwing them in the oven, as I usually do, I thought why not just make them myself? I just took a little of this and a little of that, things I had in the pantry, threw it all in a pot, and voila, delicious baked beans (even though, technically, I made them on the stove, not in the oven).  Anyways, I think these are way better than the canned stuff. I added a little barbeque sauce for tanginess, liquid smoke for smokiness, and agave for sweetness.  Everything just blended together into a plate of these delicious southern style beans.

What You Will Need:
1/2 large onion, diced
1 teaspoon olive oil
2 15 oz cans kidney beans
1 6 oz can tomato paste (I go with sodium free)
1/2 cup vegetable broth (low sodium)
1/2 teaspoon red pepper flakes
1 teaspoon worcestershire (vegan, regular has anchovies)
2 tablespoons BBQ sauce (I use Organicville)
1/2 teaspoon garlic powder
1/2- 1 teaspoon of hot sauce (depends on how hot you like it)
Salt and pepper, to taste
1 teaspoon liquid smoke
1 tablespoon agave nectar

1. In a large pot, saute the onion in the oil until the onion is cooked, and becomes translucent. 
2. Add the kidney beans, tomato sauce, vegetable broth, worcestershire, BBQ sauce, garlic powder, hot sauce, salt, and pepper.  Bring to a boil, then reduce heat, cover and simmer for about 40 minutes.  The beans will thicken as they cook.
3. Remove from heat and add the liquid smoke and agave nectar.  Let them sit 5 to 10 minutes longer allowing the beans to thicken up a little more.  (If you like them extra thick you can pop them in the oven at 350 for about 20 to 30 minutes more). 

Pineapple Fried Rice

Ever since leaving New York, I've been craving pineapple fried rice from Gobo. I was going through my pantry the other day, trying to decide what to cook for dinner.  I realized I had a lot of the same ingredients Gobo uses, so I decided to simulate my own version.  I added slaw for crunch and English peas for color.  You could even add in diced avocado or toasted pine nuts.  It turned out to be really simple to make and an absolutely delicious dish.  It could be a side or a complete meal.  I had a block of tofu and had been meaning to make broiled blackened tofu, a recipe which I found in my new favorite cookbook, Appetite for Reduction. So I decided to pair it with the rice.    I can't stress enough how good this meal was.  It's one of my favorite dishes now. It's even great the next day so it makes a quick and easy lunch.

Pineapple Fried Rice

What You Will Need:
1 cup brown rice
2 1/2 cups vegetable broth (I use low sodium)
1 tablespoon Earth Balance butter
2 cloves garlic, minced
3 scallions, white parts and green parts, sliced and separated
2 teaspoons sesame oil
2 cups cabbage (I used the bagged slaw mix)
1/2 cup english peas (frozen or cooked)
1 tablespoon soy sauce (I use low sodium)
2 teaspoons sesame seeds
1/2 cup black eyed peas, cooked
1 8 ounce can diced pineapple, drained, though reserve about a tablespoon of the juice
Salt and pepper, to taste

1. In a large pot with lid, cook the brown rice in the vegetable broth and butter, according to package directions.
2. In a large saute pan, saute the garlic and scallion whites in sesame oil, until the scallions become fragrant and begin to brown, about 3 to 4 minutes.
3. Add the slaw and english peas.  Toss and cook another 2 to 3 minutes.  Add the cooked rice, drizzle the soy sauce on top, and sprinkle on the sesame seeds. Add the cooked black eyed peas and pineapple, with the reserved juice.  Add a few dashes of salt and pepper.  Mix well.  
4. Remove from heat and sprinkle the scallion greens on top. 

Kale Salad with Cranberries and Pumpkin Seeds

For me Christmas day has always consisted of grabbing a huge platter style plate, piling it high with carb loaded sides and casseroles, and completely stuffing myself until I absolutely can't eat another bite.  And then there's the leftovers.  This year I decided to change that.  I'm so close to my goal weight so I stuck to my diet, and made a few healthier side dishes.  I had recently bought a new cookbook, Vegan Holiday Kitchen, and came across this recipe for Kale salad.  I made it to go along with my (oh so delicious!) Tofurky.  It turned out beautifully, with the bright green and deep red of the kale and cranberries. But not only that, it also turned out to taste so good. It was even a hit with my other family members who asked me for the recipe!  I've already made it a few more times.  The recipe doesn't call for it, but I like to add shredded cole slaw mix or shredded cabbage for an added crunch.  This is a really beautiful, delicious, and mega healthy salad that is so easy to make and serves as a great lunch or as a side with dinner. 

What You Will Need:
1 large bunch of fresh kale, rinsed and dried
1 bag of shredded cole slaw mix or cabbage
1 teaspoon olive oil
2/3 cup dried cranberries
1/2 cup pumpkin seeds
2 tablespoons veganaise
2 tablespoons lemon juice

1. Strip the kale leaves from the stems.  Chop or tear into bite size pieces and place into a large bowl. Pour about a teaspoon of olive oil into your palms, and then massage it into the kale for a minute or so, until the kale becomes bright green and softens a bit.
2. Stir in the remaining ingredients and serve.  

Baked Stuffed Eggplant

The other night I was flipping through one of my favorite cookbooks, The Garden of Vegan, and came across this recipe.  It's pretty simple and turned out to be really delicious.

Baked Stuffed Eggplant


What You Will Need:
1 medium sized eggplant, halved lengthwise, flesh scooped out and chopped (reserve shells)
1 small onion, chopped
1 green bell pepper, chopped
1/2 cup brown mushrooms, chopped
1 tablespoon olive oil
1/2 cup brown rice, cooked
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon sea salt
2 tablespoons tomato paste
Parmesan or Mozzarella cheese

1. Preheat oven to 350. In a large pan on medium heat, saute the eggplant, onions, pepper, and mushrooms in oil until the onions are translucent.
2. Add the rice, oregano, basil, salt, and tomato paste. Let it all simmer for 5 minutes.
3. Place the eggplant shells into a deep lasagna pan, and then stuff them with the vegetable mixture.
4. Sprinkle cheese on top, cover with foil, and bake for 20 minutes.  Then remove foil and bake an additional 10 minutes.

Black Bean and Sweet Potato Burgers

I can't get enough black beans and sweet potatoes.  They just blend together so perfectly.  I came across a black bean burger recipe online, added to it, and came up with the one I'm sharing today.  These burgers are really easy to make, and do best if you make them in advance and let them sit in the refrigerator for at least an hour before cooking.  I like mine on a whole wheat bun with yellow mustard and sliced onion.

What You Will Need:

2 tablespoons olive oil
1 large sweet potato, cubed
1+ tablespoon water
2/3 cup walnuts, finely chopped
1 15 oz can black beans, drained and rinsed
1 clove garlic, minced
5 basil leaves, chopped
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon lime juice
1 tablespoon worcestershire sauce
1/4 teaspoon sea salt
1/4 teaspoon black pepper

1. Heat 1 tablespoon of olive oil in a large pan.  Saute the sweet potato cubes until they pick up some color and begin to soften, about 5 minutes. Add 1 to 2 tablespoons of water to keep them from drying out and let simmer in the pan until the potatoes are soft and most of the water has been absorbed.
2. Add the beans to the pan.  Let heat about a minute and then using a potato masher, mash up the beans and potatoes, until all of the beans and most of the potatoes are mashed, leaving a few potatoes cubed.
3. Add all of the other ingredients to the pan and mix well.  Remove from heat.
4. Divide the mixture into patties (this recipe makes 6).  Place them in the fridge for at least an hour, so they become firmer.
5. When ready to cook, add 1 tablespoon of oil to the pan.  Saute them for about 4 minutes on each side, or until they begin to brown.  

5 minute meal- Seitan Stir Fry

So lately I've been cooking a lot with Westsoy brand Seitan.  It's SO good, very "meaty," and low in calories and sugar. It's a great substitute for beef or chicken.  I've used it in tacos, beef stew, and the other night I made stir fry veggies with it.  Stir fry is a super quick, healthy, and delicious meal.  It's great for those nights you want something good but either don't have the time, or just don't feel like cooking.  Make the brown rice ahead of time and this seriously takes about 5 minutes.

What You Will Need:
1 box seitan, I cut it into strips
1 bag frozen stir fry veggies, you could go fresh but Birds Eye sells a great stir fry blend- sugar snap peas, carrots, mushrooms, and onions.
2 cups brown rice, cooked
2 teaspoons olive oil
1 tablespoon sesame seeds (good source of calcium)
1 tablespoon low sodium soy sauce
1 teaspoon garlic powder

1. If you haven't already, cook the brown rice and set aside.
2. In a big wok pan, heat the oil and then toss in the stir fry veggies and seitan.  Add the sesame seeds and garlic powder.  Cook until heated throughout.
3. Serve over the brown rice, and drizzle the soy sauce on top.

So easy, quick, and delicious.

Simply Delicious Butternut Squash and Kale Soup

With Thanksgiving around the corner, I've been craving butternut squash.  (For Thanksgiving I make a cranberry almond squash bake (so good!) which I'll be sharing later.)  Anyways, I had planned to make roasted butternut squash and sauteed kale over brown rice.  But I wanted the rice to be creamy.  So in the end I decided to make a soup and I am so glad I did!  This soup turned out to be so good with a very comforting, simple, delicious flavor.  And with the kale it adds an added boost of those vitamins and nutrients everyone needs, especially during cold and flu season- just 1 cup has 200% of Vitamin C, along with Vitamin K, and calcium! Eating healthy is just so easy and delicious!

What You Will Need:
1 tablespoon olive oil
1/2 large onion, diced
2 cloves garlic, finely chopped
1 teaspoon thyme
1 teaspoon sage
6 cups vegetable broth
1 cup brown rice, uncooked
3 cups butternut squash, cubed
3 cups kale, washed and chopped
salt and pepper, to taste

1. Heat the oil in a large pot and saute the onion, garlic, thyme, and sage for about 3 minutes, or until the onions become translucent.  
2. Add the vegetable broth, rice, squash, salt and pepper.  Bring to a boil, reduce heat, cover, and simmer for 20 minutes.
3. Then add the kale, cover, and continue simmering an addition 25 minutes.

"Beef" Stew

With the cold weather I just love to curl up at night with a hot bowl of soup.  I've been craving a vegan version of beef stew.  I've never made it before, and it was actually really easy.  I based mine on the delicious beef stew my mom used to make.  The aroma alone will make your mouth water.

For the beef, I used Westsoy brand seitan cubes, but Gardein brand Beefless tips would work really great as well.

What You Will Need:
2 potatoes, cubed
1 cup carrots, diced
1/2 medium onion, finely chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 teaspoons olive oil
3 tablespoons flour
2 1/2 cups vegetable broth
1 1/2 cups green peas
1 tablespoon vegan worcestershire
1/2 teaspoon garlic powder
1 box seitan, or 1 bag beefless tips
salt and pepper, to taste

1. In a large pot, add the potatoes, carrots, onion, thyme, rosemary, and olive oil.  Saute on medium high heat for about 5 minutes, to cook the onions. Give it a stir every minute so the potatoes don't stick.
2. Then add the flour, vegetable broth, peas, worcestershire, garlic powder, salt, and pepper.  Bring everything to a boil, reduce heat, cover and simmer for 30 minutes.
3. While the stew is simmering, in a separate pan, brown the "beef."
4. After the stew has simmered for 30 minutes, add the "beef" and let it simmer, uncovered, an additional 5 minutes.  

So easy biscuits and gravy

Growing up my dad used to make us homemade biscuits on the weekends.  Biscuits are just a staple of breakfast in the southern kitchen.  I don't cook these often, but every now and then I like to indulge in this delicious, homestyle, comforting meal.  These biscuits are so quick and easy to make, much healthier than those you can pick up at a fast food joint, and in my opinion, much tastier.

Makes 12 biscuits.  If you aren't serving all the biscuits at once, I'd recommend cutting the gravy recipe in half for a smaller serving.

What You Will Need:


Biscuits:
2 cups flour
2 teaspoons baking powder
1/4 cup Earth Balance vegan butter, melted
1 cup almond or soy milk
1 teaspoon sweetener (optional)
pinch of salt

Gravy:
4 tablespoons Earth Balance vegan butter
4 tablespoons flour
2 1/2 cups almond or soy milk
pinch of salt
1 teaspoon ground black pepper


To make the biscuits:

1. Preheat oven to 450.  
2. In a large bowl sift together the flour, baking powder, salt, and optional sweetener.  
3. Then stir in the melted butter and milk.  Knead dough, and add flour as needed if the dough is too sticky. 
4. Roll out until about 1/4 inch thick and use a glass to cut biscuit rounds.  Continue re-rolling out the dough and cutting biscuits rounds until all the dough is used.  Place the biscuits on a lightly greased baking sheet, and bake 18 minutes or until the biscuits begin to brown.

 To make the gravy:

1. Over low heat, melt the butter in a small saucepan. 
2. Blend in the flour, salt, and pepper, and cook until it becomes smooth and bubbly.  
3. Stir in the milk. 
4. Heat to boiling on medium-high heat, stirring constantly.  Stir and boil about 1 minute, or until you've reached the desired thickness.

With Lightlife Gimme Lean vegan sausage

*The gravy also goes great with chicken fingers.  I prefer Gardein brand chipotle lime crispy fingers

Veggie Pot Pie

Growing up, one of my favorite meals was my mom's chicken pot pie.  The sweet doughy crust with the delicious creamy vegetables inside, just the smells alone made my mouth water.  It was absolutely delicious.  Last week I was in the new Fairway and picked up an Amy's brand non-dairy vegetable pot pie.  It was good, but not as delicious as the ones I'd had homemade.  So I decided to make my own and I'm glad I did.  My pot pie turned out absolutely delicious!  I've even been sneaking bites of it this morning.  

*I opted for homemade biscuits baked on top instead of pie crust.

What You Will Need:

1 cup carrots, chopped

5 red potatoes, cubed with skins on

1 and 1/2 cups peas 

1 and 1/2 cups corn

1 vegetable bullion cube

3 cups water

Salt and pepper

1/2 large onion, chopped

2 tablespoons olive oil

2 cloves garlic, minced

1 tablespoon cumin

2 cups + 3 tablespoons flour

2 tablespoons baking powder

3 tablespoons + 1/4 cup Earth Balance butter

1 and 3/4 cups soymilk

1 tablespoon Splenda

1. In a large pot with a lid, bring the carrots, potatoes, peas, corn, bullion, water, and a pinch of salt and pepper to a boil.  Reduce heat, cover, and simmer for about 20 minutes, or until the potatoes are soft.
2. While the vegetables are simmering, in a small pan, saute the onion and garlic in olive oil until the onions become translucent and start to brown.  Add the cumin and 3 tablespoons of flour and stir until the flour is light brown and the mixture is thick.  Add 3/4 cup soymilk and 3 tablespoons of Earth Balance, bring to a boil and stir constantly for about a minute, until the mixture thickens. Pour the onion mixture into the pot of vegetables and simmer, uncovered, for 15 minutes, allowing the mixture to thicken.
3. As the vegetables and onion mixture are simmering, in a large bowl combine 2 cups of flour, 2 teaspoons baking powder, pinch of salt, and 1 tablespoon of Splenda.  Then add 1/4 cup Earth Balance melted and 1 cup of soymilk.  Add flour if the dough is too sticky.
4. Pour the vegetable mixture into a lightly oiled baking dish.  Place spoonfuls of the biscuit dough on top.  Bake at 450 for 20 minutes, or until the biscuits begin to brown.

 

Hearty Vegetable Soup

I love vegetable soup.  You can pretty much put all of your favorite veggies in a pot, and it's going to turn into something delicious.  In this recipe I put in all of the vegetables I love, but it can easily be modified and made into a meal full of your favorites.  You can use sweet potatoes instead of regular, spinach instead of collard greens... well, you get it. I try to make mine colorful- red pepper, yellow corn, collard greens- that way I know it's packed full of vitamins and all the good things your body needs.  I also use frozen vegetables.  Not only are they cheaper and you get more, but frozen vegetables are frozen at their freshest and retain their nutrients better than fresh vegetables, which have usually endured multiple days of transit.  Whichever type of vegetables you choose, this soup is so easy and delicious.  It's way better than that canned stuff!

Hearty Vegetable Soup


What You Will Need:

1/2 onion, chopped
2 cloves garlic, finely chopped
1 cup carrots, diced
1 tablespoon olive oil
2 potatoes, cubed
1 red pepper, diced
3 cups low sodium vegetable broth
1 cup corn
1 cup okra
1 cup peas
2 cups collard greens, chopped
1 can diced tomatoes, plus the juice
pinch of cayenne
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon chili powder
Sea salt and pepper, to taste

1. Saute the onion, garlic, carrots, and pepper on medium-high heat until the onions become translucent.
2. Then add all the other ingredients, bring to a boil, reduce heat, cover and simmer for 30 minutes, or until the vegetables are tender.

Red Beans and Rice

Lately I've been trying to introduce more beans and whole grains into my diet, and stay away from pre-packaged, processed meals.  Growing up I was never really a fan of kidney beans, but recently I've discovered a love for them.  I decided to put a vegan spin on a classic Louisiana dish, red beans and rice.  This is so easy to make, and packed with just as much flavor as the traditional version.  I've been eating it for lunch every day, and it's packed with fiber so it keeps me feeling full all afternoon.

Red Beans and Rice

What You Will Need:

2 cups brown rice
1 15-oz can kidney beans, drained
1 green bell pepper, chopped
1/2 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons olive oil
1 cup sausage, sliced (I used Tofurky Italian sausage with sun-dried tomatoes and basil)
1/2 cup tomato sauce (I go with no sodium added)
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon cumin
pinch or cayenne (or more if you're feeling brave)
salt and pepper, to taste

1. Cook the brown rice according to its package directions
2. In a large saute pan, saute the pepper, onion, and garlic in the olive oil until the onions become translucent.  Then add the tomato sauce, beans, oregano, chili powder, cumin, cayenne, salt and pepper and let simmer 10-15 minutes.
3. Serve on top of the rice.

Corn Chowder with Fakin' Bacon

With the weather getting cooler, and the radiators still turned off, it's been a little chilly here in my apartment. I'm not complaining though, it's been absolutely wonderful wearing cozy sweats and sweaters, and wrapping up in my favorite teal yarn blanket. Seeking warmth, I have been cooking soups and enjoying a hot bowl every night for dinner.  First off I want to share this recipe for corn chowder.  I've never made this before and wanted to give it a try.  It's absolutely delicious.  And even better the next day!

Corn Chowder


What You Will Need:


2 cloves garlic, chopped
1/2 large onion, chopped
1 red bell pepper, chopped
1 cup carrots, diced
1 tablespoon olive oil
2 potatoes, cubed
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon sea salt
1/2 teaspoon black pepper
3 cups low sodium vegetable broth
3 cups corn (I used frozen)
1 bay leaf
pinch of cayenne
2 tablespoons lime juice
1/4 cup almond milk
1 tablespoon Earth Balance butter
1 tablespoon sugar free maple syrup
2 cups green beans (I used frozen)
2 slices tempeh bacon, cooked

1. In a large pan, saute the garlic, onion, pepper, and carrots in olive oil on medium heat until the onions become translucent.
2. Add the potatoes, rosemary, thyme, salt, and pepper and saute an additional minute.
3. Add the vegetable broth, corn, bay leaf, and cayenne and bring to a boil.  Cover, reduce heat, and simmer for 20 minutes, or until the potatoes are tender.  Then uncover and simmer for 10 more minutes, to allow some of the liquid to absorb.
4. Remove the bay leaf, then puree half of the soup in a food processor and blend until smooth.  Add puree mixture back to remaining soup in the pot.
5. Add the lime juice, butter, milk, maple syrup, and green beans.  Simmer 5 minutes, turn off heat, and let sit for 10 minutes.
6. Top with crumbled tempeh bacon.

Sunday Brunch Hashbrowns and Sausage

I've never really been a "brunch" person.  Come to think of it, I don't think I've actually ever been out to brunch.  But I was flipping through one of my favorite cookbooks, La Dolce Vegan by Sarah Kramer, and came across a recipe for sausage hash.  For some reason it really appealed to me.  So I decided I would make it and have Sunday brunch.  I added a couple of ingredients, making it more southern style.  But it turned out really delicious.  I especially like that it's simple and filling.

Vegan "Sausage" Hash

What You Will Need:


1 cup vegan "sausage," chopped --- I use Lightlife brand smart links    
1 small onion, chopped
2 tablespoons butter --- I use Earth Balance.
2 medium potatoes, grated --- I just sliced them hash brown style.
2 tablespoons milk --- I use Silk pure almond.
Salt and pepper, to taste
Ground black peppercorn (optional)
Maple syrup (optional) --- I use sugar free, it has just the right amount of sweetness.

In a large pan, saute the sausage and onion in butter until the onions become translucent.  Then stir in the potatoes, milk, and add a pinch of salt and pepper.  Stir and fry until the potatoes begin to brown.  Remove from heat and if you like, add ground black peppercorn and drizzle maple syrup on top.

So easy, delicious, and filling.  This meal is a great way to kick off the day.

Best Banana Nut Bread Ever!

I've always been an early riser.  My morning routine was: brew tea, sit and drink tea, sit and read book, then go for a walk.  I realized I needed more exercise.  Tanner too.  So now I wake up at 7 am, drink my tea and take Tanner for a run in Central Park.  I've never been a breakfast person, but running requires more energy.  And I needed something filling but not heavy on my stomach.  So I started making banana nut muffins.  A lot of banana breads are full of fat and cholesterol, due to the oil, egg, and milk ingredients.  By using olive oil and almond milk I made a healthier alternative, that doesn't skimp on taste at all.  These muffins are so moist and delicious,  they seriously taste like those high fat, oil laden muffins sold at the store.  And they are so easy to make.  Win win!

What You WIll Need:
1 and 1/3 cups flour
1/2 cup sweetener (I use Stevia)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt (I use sea salt)
3/4 cup oat bran
1/2 cup walnuts, chopped
3 bananas, mashed (2 will work, but I love that banana flavor)
1/3 cup olive oil
1 teaspoon vanilla extract
2/3 cup milk (I use almond milk)

1. Preheat oven to 375.  In a large bowl, stir together the flour, sugar, baking powder, baking soda, salt, oat bran, and walnuts.
2. Add the mashed bananas, oil, vanilla, and milk and mix together gently until just mixed (don't overdo it). 
3. Spoon a heaping tablespoon of batter into each lightly greased muffin tin, or muffin liner.  
4. Bake about 18 to 20 minutes, or until the tops start to brown.  

Makes 12.

Cold weather calls for hot Chili...

With the anticipation of cooler weather also comes the excitement of things such as the leaves changing colors, the arrival of football season, and being able to bust out those sweaters and boots.  But what I get most excited about (besides the sweaters and boots), are homemade chili and soups.  How great it is to come in from the cool weather, get bundled up in a cozy blanket, and enjoy a delicious bowl of savory soup or chili? A few days ago, as the rain brought cooler weather, I decided to get a start on soup season.  I made a pot of three bean chili.  I didn't even follow a recipe! It turned out so great.  I've shared the recipe with my mom, and she cooked it and absolutely loved it.  Check it out, it's so easy to make.

Three Bean Chili:

What you will need:


1 Red pepper, diced
1/2 medium onion, diced
3 cloves garlic, chopped
1  can black beans, rinsed and drained
1  can kidney beans, rinsed and drained
1  can cannellini beans, rinsed and drained
1  can corn, rinsed and drained
1  can diced tomatoes
1 tablespoon olive oil
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon lime juice
salt and pepper, to taste
2 to 3 cups of water

1. In a large pot, saute the pepper, onion, and garlic in the olive oil until the onions become translucent, about 5 minutes.
2. Add 2 to 3 cups of water (depending on how thick you want it) and bring to a boil.
3. Add the beans, corn, tomatoes (plus their juice), chili powder, cumin, lime juice, salt, and pepper.  Reduce heat, cover, and let simmer for 30 minutes. 

For you meat eaters, just add browned beef seasoned in the chili powder and cumin.  I added cubed tofu marinated in chili powder, cumin, and lime juice.  Yum! 

Black Bean and Sweet Potato Enchiladas with a side of skillet corn

A few years ago I made black bean and sweet potato burritos, and have completely fallen in love with this food combination.  Last week I was flipping through the new edition of Real Simple and came across a recipe for black bean and sweet potato enchiladas.  I immediately hopped on the train to Whole Foods, bought a few ingredients, and with a few modifications, cooked this for dinner.  The meal was absolutely delicious! I have been eating the leftovers for days now and still loving every bite.

Black Bean and Sweet Potato Enchiladas- with a side of skillet corn: 

Prep time- 30 min, Cook time- 20 min

What you will need:

1 28-ounce can whole peeled tomatoes

2 teaspoons chili powder

1 large onion, chopped

3 tablespoons canola oil

Salt and black pepper

2 cloves garlic, chopped

1 15-ounce can black beans, drained and rinsed

1 medium sweet potato, coarsely grated

2 teaspoons dried oregano

1/2 pound cheddar, grated= 2 cups (I used Daiya brand vegan cheddar)

8 6-inch flour tortillas

2 scallions, thinly sliced with white and green parts separated

2 cups frozen corn

1 red bell pepper, diced

1. Heat oven to 450 degrees.  In a blender or food processor, puree the tomatoes, chili powder, half the onion, 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth.
2. Heat 1 tablespoon of the remaining oil in a large skillet over medium-high heat.  Add the remaining onion and half the garlic and cook until softened, 2 to 3 minutes.  Then add the black beans, sweet potato, oregano, and 1/4 teaspoon each salt and pepper.  Cook, tossing frequently, until the sweet potatoes are tender, 4 to 6 minutes.  Transfer the bean and potato mixture to a large bowl and let cool a few minutes.  Then stir in 1 cup of the cheddar cheese.  
3. Spread 1 cup of the tomato puree into the bottom of a 9x13 inch baking dish.  Roll up the bean and potato mixture into the tortillas (about 1/2 cup in each) and place them, seam side down, into the baking dish.  Once they are all placed in the dish, top with the remaining tomato puree and 1 cup of cheddar cheese.  Bake on the top rack of the oven until the cheddar is melted and bubbly, 15 to 20 minutes.
4. While the enchiladas are baking, wipe out the skillet and heat the remaining tablespoon of oil over medium-high heat.  Add the remaining garlic and the scallion whites and cook, stirring frequently, until fragrant, about 1 minute.  Add the frozen corn, diced red pepper, and 1/4 teaspoon each salt and pepper.  Cook, tossing frequently, until warm, 4 to 5 minutes more.  
5. Once the enchiladas are out of the oven, sprinkle the scallion greens over them, and serve with the corn.

Hope you enjoy them as much as I do!