Watermelon Cake

I made both of these watermelon cakes for birthdays over the summer.  They are a great alternative to the traditional birthday cake, especially for summer birthdays.  It just takes some patience and creativity to put one together.  They are fun to make and kids will love to help!

All you need is:

Watermelon

Berries

Kiwis

Mango

Grapes

Any variety of fruit you would like to use

Cake picks and dowels

Cookie cutters

Platter

Bean and Potato Burritos

Bean and Potato Burritos

serves 8

2 16oz cans no fat chile-lime refried beans

3 Cups cooked brown rice

4 Large potatoes, cubed

Cajun seasoning

1 6oz can black olives, sliced

5 Roma tomatoes, diced

1/2 white onion, diced

1 Bunch cilantro, chopped

Lime juice

Anaheim or Jalapeno peppers, sliced

Tortillas

Mix refried beans and cooked rice together in pot on stove top over low heat. 

 Place potatoes in frying pan with 1/4 cup water and begin frying.  Add Cajun seasoning to taste.  Continue to pan fry potatoes, adding water as necessary to keep them from sticking, until desired tenderness is reached.

In a bowl, mix black olives, tomatoes, onion, cilantro, and lime juice (to taste) to make a fresh salsa.  Set aside.

Assemble burritos on a tortilla by layering bean/rice mixture, potatoes, fresh salsa, and top with sliced peppers.

Notes:  The flavor of these burritos can be adjusted by changing the type/amount of refried beans, seasoning, and peppers used.  You can also make this into a layer dip for chips or make it into a salad by adding shredded lettuce.

Easy Crock Pot Lasagna

Easy Crockpot Lasagna

Serves 6-8

14 oz extra firm tofu

3 Tablespoons lemon juice

1 teaspoon Italian seasoning

Fresh ground black pepper

3 cloves garlic, peeled

2 Cups Daiya mozzarella cheese

12 oz Yves veggie ground

1/2 onion, diced 

6 oz can black olives, sliced

32 oz pasta sauce

 9 oz pkg no boil lasagna noodles

Several handfuls spinach

In a food processor, combine tofu, lemon juice, Italian seasoning, black pepper, and garlic until mostly smooth.  Transfer mixture to a bowl and mix in cheese.  In separate bowl, combine veggie ground, onion, and black olives. 

In a crock pot, layer:

1/4 sauce

1/3 of the noodles

1/2 cheese mixture

handful of spinach

1/2 veggie ground mixture

1/4 sauce

1/3 noodles

1/2 cheese mixture

handful of spinach

1/2 veggie ground mixture

1/4 of the sauce

1/3 of the noodles

1/4 of the sauce

Cook on high 4 hours or low 6-8 hours.

Note:  You may want to spray your crock pot with non-stick cooking spray or use a liner.

Jicama Sticks

Jicama is a sweet, crisp root, classified as a legume.  It grows in South America, and is sometimes referred to as a Mexican yam.  It can be eaten raw or cooked.  Jicama is rich in Vitamin C, high in fiber, low in calories, and fat-free. 

Raw Jicama Snack Sticks

1 Large jicama, cut like fries
1/2 Tbl. chilli powder
1/4 tsp cayenne
1 tsp Dried cilantro
1/4 tsp salt

Put all ingredients in a large baggie and toss to coat.  Eat them raw for a quick on-the-go snack!

 

Smiling Moose Deli

The Smiling Moose Deli just opened up in town this week.  And, boy, am I glad it did!  Now, I can add it to the list of restaurants I like to eat at in this town (by the way, that makes 3).  They have Vegan/vegetarian options.  Tonight Alanna and I tried the Veggie Mo, with red pepper hummus instead of mayo and no cheese.  It was very good.  I look forward to trying some more of their Vegan options!

This was my Veggie Mo sandwich...yummy!

Here is their website if you want to check it out:  www.smilingmoosedeli.com

Spinach and Mushroom Calzone

Spinach and Mushroom Calzone

makes 2 large calzones

2 pizza crusts made from a doubled batch of this recipe

Pizza sauce

16 oz mushrooms, sliced

1/2 onion, diced

1-2 Tablespoons water

Black pepper to taste

Crushed red pepper flakes to taste

6 oz can black olives, sliced

Fresh spinach leaves

Daiya cheese

Spread desired amount of pizza sauce on 1/2 of each crust.  Saute mushrooms, onion, and black pepper in water until desired tenderness is reached.  Sprinkle red pepper flakes on pizza sauce.  Then place spinach leaves, mushrooms and onions, and black olives on crust.  Sprinkle with some Daiya cheese and top with a little more pizza sauce.  Fold crust over filling and pinch edges together.  Cut 3 or 4 slits on top of calzone and bake at 425 degrees for 12 minutes. 

Spinach and Rice Casserole

Spinach and Rice Casserole

Serves 6

1/2 Onion, chopped

4 Cloves garlic, minced

4 Tablespoons water

3 Tablespoons flour

2 Cups unsweetened original almond milk

1 Cup reduced sodium vegetable broth

2 Tablespoons cornstarch

1 Tablespoon cold water

3 Sprigs of dillweed, minced

1 teaspoon reduced sodium tamari

1 teaspoon yellow curry powder

Black pepper to taste

1/2 teaspoon celery seed

5 Cups rice, cooked

5 Cups fresh spinach

In a large pan, saute onion and garlic in 4 tablespoons water until tender, then sprinkle with flour and stir to make a paste.  Add milk and broth.  Mix cornstarch with 1 tablespoon cold water and add to pan and stir until it thickens.  Add dillweed, tamari, curry powder, black pepper, and celery seed and stir to combine.  Last add in rice and spinach.  At this point, you can continue to heat through and serve.  Or, mixture can be transferred to an oven safe dish and baked at 350 degrees for 20 minutes or until desired temperature is reached.

Notes:  Adjust seasonings as needed.  More milk may need to be added if mixture is too thick.  You want it more creamy than dry, especially if you will be baking it in the oven.