Nava’s Hearty Lentil and Mushroom Shepherd’s Pie

Okay, so the picture doesn't do it any justice, but this shepherd's pie was so good!  You can find the recip here.

Peanut Butter Pie

This is a super simple Peanut Butter Pie recipe I made for my brother-in-laws birthday the other day.  It is very easy to make, throw everything in a food processor or blender, and it tastes so good.  However, I only used one pie crust like the recipe says, and it didn't set up very well.  It was thicker than pudding, but had to be served in a bowl.  So, I think I might try making it again and I will divide it into 2 pie crusts and see if that helps.  You can find the recipe here. 

Coconut Cake

I made this fabulous coconut cake for my brother-in-laws birthday the other day and it was a huge hit!  I used this recipe.  The things I changed were: to add extra coconut flavoring to the cake and I also added 1.5 teaspoons of coconut flavoring to the frosting. I also toasted some of my coconut for the top of the cake and I used more than 1 cup of coconut.  I made mine in a 9x13 pan and cut it in half to make the layers.  I will definitely be making this again soon!

Stovetop Fajitas with Cilantro-Lime Rice

This is a very simple recipe that makes at least 12 fajitas.  I would normally make fajitas on the grill and do just a few things differently, however, we still don't have our grill ready to use (even with all of this summertime weather we have been having). 

Stovetop Fajitas with Cilantro-Lime Rice

makes approximately 12 fajitas

6 Portabella mushroom caps, sliced

6 Bell peppers, sliced (can be any color)

2 Onions, sliced

2 Packets Fajita seasoning (or, to taste)

1/4-1/2 Cup water

Tortillas

2 1/2 Cups brown or wild rice, cooked

1 Cup salsa (mild, medium, or hot depending on desired heat)

1 Bunch cilantro, chopped

3 Tablespoons lime juice (or, to taste)

For fajitas, place mushrooms, peppers, onions, seasoning, and water in a large pan and cook about 10 minutes, or until desired tenderness.  For rice, combine rice, salsa, cilantro, and lime juice in pan on stovetop and heat through.  Serve fajita mixture and rice on a tortilla.  Or, rice can be eaten as a side.



Taco Pasta

Taco Pasta

serves 8-10

1 15oz can low sodium diced tomatoes

1 15oz can black beans, drained and rinsed

1 6oz can black olives, sliced

1 cup frozen corn

1 packet taco seasoning

1 Tablespoon chili powder

1/2 cup salsa

12oz Yves meatless ground

1/2 onion, chopped

4 cloves garlic, minced

1 cup Daiya shredded cheese (any flavor)

16oz whole wheat rotini pasta, cooked

1 bunch cilantro, chopped

1 bunch green onions, sliced

3 avocados diced

Frito's corn chips

In large pan, add tomatoes, black beans, black olives, corn, taco seasoning, chili powder, salsa, meatless ground, onion, and garlic and heat through.  Add cheese and cooked pasta to pan.  Top with cilantro, onions, avocados, and corn chips.  Enjoy!

Notes:  The heat of this dish can be adjusted by adding mild, medium, or hot salsa.  Any pasta you have on hand can be used.  Also, any flavor of cheese will work (pepper jack will add even more heat).

Cajun Pasta

Spicy Cajun Pasta

serves 10-12

1/2 Cup butter

1/4 Cup reduced-sodium tamari or soy sauce

3 Cloves garlic, minced

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

4 Tablespoons oregano

1 teaspoon red pepper flakes

1 Tablespoon Cajun seasoning

2 Tofurky Italian sausage links, sliced

1 Red onion, diced

1 Red bell pepper, diced

1 Green bell pepper, diced

20 oz mushrooms, sliced

16 oz spaghetti noodles, cooked

3 Roma tomatoes, diced

1 Bunch green onions, sliced

In large pan, add butter, tamari or soy sauce, garlic, cayenne pepper, black pepper, oregano, red pepper flakes, and Cajun seasoning and melt over medium heat.  Then, add sausage, onion, bell peppers, and mushrooms and saute to desired tenderness.  Add, cooked pasta to pan and combine.  Serve with tomatoes and green onions on top. 

Note:  The heat of this dish can be adjusted to taste by adding more or less of the spices. 

Wild Rice Lentil Soup

Wild Rice Lentil Soup

serves 6-8

2 Carrots, sliced

1/4 Cup wild rice

1/4 Cup lentils

1 Onion, chopped

2 Cloves garlic, minced

1 Tablespoon oregano

1/2 Tablespoon garlic powder

1 teaspoon black pepper

14 oz can reduced sodium crushed tomatoes

6 Cups water

3 Vegetable bouillon cubes

2 Potatoes, diced

Baby spinach

Place all ingredients, except potatoes and spinach, in soup pot and bring to a boil.  Reduce heat, add potatoes and simmer for about 30 minutes, or until potatoes and rice are tender.   To serve, place a handful of spinach in a bowl and ladle soup on top.

Notes: Cooking time may vary depending on how tender you want your rice and potatoes. You may not want to simmer your potatoes quite as long if you want them more crisp. 

Flourless Peanut Butter Cookies

These are super yummy and super easy to make!  

Flourless Peanut Butter Cookies

makes about 16 cookies

1 ripe banana

1 cup peanut butter

1/2 cup sugar

1/4 cup powdered sugar

1 tsp vanilla

1.5 tsp baking soda

1/2 cup chocolate chips

Combine everything, except chocolate chips, in a mixer or food processor until smooth.  Then, stir in chocolate chips.  Scoop by the tablespoonful onto a baking stone.  Bake at 350 degrees for 12 minutes.  They will come out of the oven golden and puffy but will fall flat.  Let cool 5-10 minutes before enjoying!

Brad's Monster Tofurky Sandwich

One weekend while I was out picking up my Bountiful Basket, Brad was at home making himself lunch and this is what he came up with.  He was so proud of it that he sent me a picture so I could blog it.  I'm glad he sent me this because I definitely need to start blogging again.  I am finally back from my blogging break!

Anyways, it looked really good!  I'm not sure anyone could actually take a bite out of this without looking like a fool or having it fall apart, but I'm sure it tastes great either way!

Brad's Monster Tofurky Sandwich

2 thick slices homemade bread

1 stack Tofurky (not sure how many slices he used)

1 tomato, sliced

1 avocado, sliced

sliced onions

Vegenaise

Hot mustard

Spread Vegenaise and mustard on slices of bread and pile the remaining ingredients in between.  Open wide!