Posts Tagged ‘vegetarian’
Chilaquiles with Ancho Roasted Sweet Potatoes
September 20, 2011 | 
Author Whenever I try new recipes, I usually get my insipration from blogs that I read. I currently subscribe to approximately 15 food blogs that cover a range of subjects, from wine to rustic, and some of them are just people that I know and want to support.
A local Memphis photographer and vegetarian, Justin Burks (whose olive oil shortbread is covered here) posted a recipe on his blog, The Chubby Vegetarian, that intrigued me. From the moment I read the ingredient list, I wanted to make these chilaquiles with ancho roasted sweet potatoes.
This recipe is full of all kinds of delicious veggies. And, in my version, I lighten it up a little bit (Although, it is already quite healthy.)
Chilaquiles with Ancho Roasted Sweet Potatoes
Adapted from The Chubby Vegetarian’s Chilaquiles + Ancho Roasted Sweet Potatoes
Ancho Roasted Sweet Potatoes
1 1/2 large sweet potatoes, peeled and diced
1/2 tablespoon of ancho chili powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon brown sugar
salt and pepper to taste
2 tablespoons olive oil
Preheat oven to 400 degrees. Toss potatoes in olive oil until coated. Combine remaining ingredients, sprinkle over potatoes and mix until evenly coated. Spread in a single layer on a foil-lined baking sheet and roast for 20 minutes, or until potatoes are tender and edges start to darken.
Chilaquiles
1/4 cup onion (diced)
1/4 cup green bell pepper (diced)
1 tomato (peeled, diced)
2 eggs and 1/2 cup egg substitute (thoroughly mixed)
1 1/2 cups baked tortilla chips
2 ounces goat cheese
2 tablespoons olive oil
salt & pepper
Mexican hot sauce (I use Valentina)
sour cream
In a pan over medium-high heat, sauté onions and peppers in olive oil until the onion is translucent. Add the tomatoes and cook until most of the liquid has evaporated. Season egg mixture with salt and pepper. In a shallow baking dish, place one handful of tortilla chips so that they cover the bottom of the dish, pour in half of the eggs, and add half of the vegetable mixture. Repeat. Top with goat cheese, and place into a 400-degree oven for 20 minutes or until the eggs are set. Serve chilaquiles over the sweet potatoes. Garnish with hot sauce and sour cream.
Here’s my ten cents, my two cents is free. For more recipes, product reviews and restaurant tips (especially in and around Memphis, TN) Please visit my food blog, Tiffany Tastes.
If you want to contact me, drop me a line at tiffany(at)tiffanytastes(dot)com —–BEGIN GEEK CODE BLOCK—– version 3.1 GCC/FA/PA d– s: a- C++ W++ PS+ tv++ b++++ DI+ e+++ h- r+++ ——END GEEK CODE BLOCK——
Homemade HuMMMus!
I originally posted this on my blog
www.glutendairyfreedom.net in honour of my good friend Christine’s birthday as she is a vegetarian and hummus just so happens to be vegan-tastic! But I wanted to share this with the Food-Nutters because I know you’ll appreciate a great foodie-DIY! Creamy, zesty, mouth-watering, smooth, delicious HuMMMus. Sure you can buy it, but you can also customize your own: more lemon? less garlic? less salt? more creamy? Its totally up to you when you take the hummus reins into your own hands. Once you’ve gone homemade, you won’t want to go back! My mouth is watering just thinking about how good this is, and there’s a whole bowl of it in my kitchen right now, just waiting for me to dive into!
Ingredients:
- Chick Peas, canned or re-hydrated. If they are canned, rinse them well. If you’re using dried, soak them for 24 hours and simmer for 2 hours until tender.
- Tahini
- Olive Oil
- Lemon Juice
- Roasted or raw garlic. To roast, coat a bulb in olive oil and wrap in foil and bake until tender. (Tip: bake along side another meal to conserve energy and save $ on your electric bill!)
- Salt
What do I do?
- In a food processor, blend Chick peas with enough tahini, lemon juice and olive oil to make your desired consistency/taste. Experiment: use a little at first and see what you would like more of as you go.
- Add garlic and salt and continue to blend until smooth.
- Taste. If it needs more garlic/lemon/salt, make adjustments.
Store what you plan to use in the next 3/4 days in a covered container in the fridge and freeze the rest for later use. Spread on crackers, dip veggies, spoon onto chicken GO (food) NUTS! Full disclosure: I have been known to eat it right out of the container. ITS THAT GOOD! Just sayin…
Wishing you health and happiness,
Victoria
***Bonus Tip! If you’re using recently boiled re-hydrated chick peas, the final product will be warm and is so divine if served right away! However, if you are using canned chick peas, you can imitate this effect by boiling them for 2 minutes before you blend. Warm hummus is close to heaven for me, try it and I hope you’ll agree! (Didn’t mean that to rhyme, but kinda glad that it did!) Enjoy!
Posted in Blogging, Foodies, Gluten-free, Recipes | 
Tags: dairy-free, vegan, vegetarian | 
3 Comments »
Quinoa-Stuffed Bell Peppers
Cooking is like love. It should be entered into with abandon or not at all.
~Harriet Van Horne
This recipe originally appeared on Put a Spork In It.
Recipe source: Good Cheap Eats
When cooking for guests, it’s always nice to have a “stunner” recipe in your repertoire – something that is beautiful to the eye, complex to the palate, enticing to the nose, and kind to the stomach. This is just such a recipe. It can be made as a main course or side dish, and is friendly to vegetarians and Celiacs alike.
The first step of this recipe is to prepare the filling. And the filling is so good, you might just want to stop there! (No, seriously… it’s great even by itself as a one-dish meal. Don’t fret if you have extra!)
Begin by cooking quinoa, carrots, and water in a covered saucepan for about 20 minutes.
At the same time, saute onion, celery, and poblano pepper, season with cumin and garlic, and then add in sliced mushrooms and drained canned tomatoes.
When the quinoa is tender, stir in black beans, shredded pepperjack cheese*, and the onion mixture. Your filling is now ready.
*Taste tip: You can make these vegan by omitting the cheese. Entertaining bonus! Everyone is welcome. 
Next, pour liquid from tomatoes into the bottom of a baking dish (a 9×13 glass dish worked well for me) and preheat the oven to 350 degrees F. If you’re making this recipe as a side, slice the bell peppers in half vertically and scoop out the seeds and as much membrane as possible.
*Shopping tip: For this serving especially, try to find peppers with the shallowest bottom possible. The curvier your peppers are, the less room you will have to fill them inside. After cutting one open, you’ll see what I mean.
If these are going to be a main dish, cut only the tops off the peppers. If you reserve them, they make cute little hats at the dinner table! You can get creative with the colors of peppers you serve as well – I stuffed red and green peppers for a Christmas dinner last year.
Fill each bell pepper with a heaping serving of filling, and place in the baking dish. Cover with foil and bake for 40 minutes, then uncover and sprinkle each pepper with a bit more cheese. Bake for another 15 minutes and let stand 5 minutes before serving.
RECIPE - Quinoa-Stuffed Bell Peppers
2 tablespoons olive oil
1 medium onion, finely chopped
2 ribs celery, finely chopped
1/2 of a poblano pepper, diced
1 tablespoon ground cumin
2 cloves garlic, minced
1 (8 oz.) pkg. mushrooms, thinly sliced
1 (15 oz) can diced tomatoes, drained, liquid reserved
3/4 cup quinoa
1 1/2 cups grated carrot
1 3/4 cups water
1 (15 oz.) can black beans, rinsed and drained
1 1/2 cups grated reduced-fat pepper Jack cheese, divided
4 large bell peppers, halved lengthwise to serve 8 or tops removed to serve 4
Heat oil in saucepan over medium heat. Add onion, celery, and poblano pepper and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in mushrooms and drained tomatoes. Cook 5 minutes, or until most of the liquid has evaporated.
In a separate saucepan with a lid, stir in quinoa, carrots, and water. Cover and bring to a boil. Reduce heat to medium-low and simmer 20 minutes, or until quinoa is tender. Combine quinoa and carrots with black beans, 1 cup of cheese, and the onion mixture from the first step. Season with salt and pepper, if desired.
Preheat oven to 350°F. Pour reserved liquid from tomatoes into the bottom of a baking dish.
Fill each bell pepper half with heaping 3/4-cup of quinoa mixture, and place in baking dish. Cover with foil and bake 40 minutes. Uncover and sprinkle each pepper with 1 tablespoon of remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates and drizzle with pan juices before serving.
Serves 4 as a main dish or 8 as a side.
~Liked this post? Check my out other recipes at http://putasporkinit.wordpress.com! ~
Posted in Gluten-free, Recipes | Tags: bell pepper, entertaining, gluten-free, quinoa, vegetarian | No Comments »
This is Soup-Nazi Good
I could live on soup for the rest of my life. I love it. It’s filling, it’s delicious, and usually easy on the waistline.
So if it’s getting chilly in your neck of the woods, and you love soup as much as I do, this spicy fall & winter creation should make it’s way into your regular cold-weather recipe rotation.
Now on one hand, I hate that this is an Olive Garden creation *shudder* but I love that my pals at Veg Web adapted it to be vegetarian/vegan friendly. I’ve also made my own tweaks.
Zuppa Toscana
2 links of vegetarian Italian style sausage, cut into rounds (got mine at Whole Foods)
1 teaspoon crushed red pepper (I used more because I like it hot!)
½ onion diced
½ tablespoon minced garlic
2 cans vegetable broth (I used water & veggie bouillion)
3 potatoes, cubed
½ cup vegan creamer or half and half/soy milk
2 cups kale, chopped
1 tablespoon coconut oil
Saute onion, garlic and red pepper in oil over medium heat until onion is translucent.
Add broth and bring to a boil over high heat. Add potatoes and boil until fork tender.
Reduce heat to medium and add half and half and sausage and kale and cook until heated through.
Serves: 3
Preparation time: 20 minutes
Trust me, you’ll want to serve this with crusty bread to sop up all that creamy, spicy, brothy goodness at the bottom of your bowl. I’d also double the recipe if I were you, as it’s even better as leftovers.