Crock Pot Cabbage Casserole

Ingredients

12oz Yves Veggie Ground
1 Onion, diced
4 Cloves garlic, minced
1-2 Tbs Italian seasoning
Salt and pepper to taste
2 Bags coleslaw mix (shredded cabbage and carrots)
2 14.5oz Cans no-salt added diced tomatoes
1 15oz Can no-salt added tomato sauce
1/2 Cup water
2 Cups brown rice, cooked
1/2-1 Cup mozzarella Daiya Cheese

Add all ingredients to Crock pot and combine.  Cook on high 4 hours or low 8 hours.

Notes:  Yves Veggie Ground can be found in the produce section at Wal-Mart.

Crock Pot Not Refried Beans

Ingredients:

1 pound Pinto beans, soaked
1 bag frozen bell peppers, minced
4 cloves garlic, minced
1 tablespoon cumin
1-2 teaspoons chili powder
1 teaspoon onion powder
1/2-1 teaspoon salt
2 cups water

Combine all ingredients in the Crock pot and cook on high 3-4 hours or low 7-8 hours.  After cooking, mash with a spoon or mixer. 

These can be used to make a dip or as a burrito filling.  Top beans with onions, cilantro, tomatoes, salsa, lettuce, and black olives for a filling meal.

Banana Blueberry Muffins

Makes 18 Muffins

Ingredients

4 medium bananas, mashed
1 cup applesauce
1 cup coconut almond milk
2 teaspoons vanilla
2 teaspoons cinnamon
1 teaspoon nutmeg
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup coconut sugar
3 cups whole wheat flour
1/2 cup old fashioned oats
1 cup frozen blueberries

Mix together wet ingredients in order.  Then add dry ingredients to wet in order given.  Last stir in blueberries. 

Fill muffin pan, makes 18 muffins.  Bake at 350° for about 20 minutes.

Notes:  I mashed my bananas in the mixer.  Any non-dairy milk can be used.  I used coconut sugar to avoid using refined sugar, however, any sugar would suffice.  Also, whole wheat flour could be substituted with flour of choice.

Chili dogs

Tofurky Italian sausage in a bun, topped with dill pickle relish, homemade chili and green onions.

Black Bean and Corn Sweet Potato

 

Black Bean and Corn Sweet Potatoes

serves 4

 

Ingredients

 

4 Small sweet potatoes, baked

 

15 oz can black beans, drained and rinsed

15 oz corn, drained and rinsed

1 Bunch green onions, sliced

2 Cloves garlic, minced

 

2 tsp agave nectar

3 Tablespoons lime juice (or to taste)

2 tsp chipotle peppers in adobo sauce, minced (or to taste)

 

Mix black beans, corn, green onions and garlic in a bowl.  Then, add agave nectar, lime juice, and peppers and stir until combined.

 

Top sweet potatoes with black bean and corn mixture.

 

This is a very quick and easy meal for a busy week night, and it is quite filling.  You can bake your potatoes in the oven at 350 degrees for 45 minutes, or just microwave them if you are short on time.  The taste of this meal can be adjusted depending on the amount of peppers, agave, and lime juice used. 

 

Enjoy!

 

 

 

 



Time To Get Blogging!

Well, after taking nearly a year off, it is time I get back to blogging!  It's not that I quit creating and cooking delicious, healthy, Vegan meals.  Unfortunately, I let my job rule my life.  Today is the first day I have had off in quite awhile, okay other than my super fun vacations, but still it has been a long haul.  I am working full-time hours as a part-time Wellness Specialist/Health Educator for our local hospital's Wellness Department.  Don't get me wrong, I LOVE my job, I have just been putting in way too many hours to focus on much else. 

So, stay tuned for more recipes and info!  I am going to try getting back on track with this blogging thing!  Luckily, I see that I am not the only one perusing my blog for recipes!  If you are stopping by my blog to check things out, please leave me a comment, question, or some motivation to keep this thing going!  Let me know what sort of things you would like to see on this blog, I could always use ideas.  I love hearing from my readers! 

Fruit Salsa

 

Fruit Salsa

makes enough for a party!

 

4 Apples, peeled, cored, and diced

4 Kiwis, peeled and diced

2-16oz containers of strawberries, diced

12oz Frozen raspberries, thawed

1/4 Cup lemon juice

2 Tbs brown sugar

5 Tbs fruit preserves, jam, or jelly

Orange juice

 

 

Place apples, kiwis, strawberries,and raspberries in a large bowl.  In a small bowl, combine lemon juice, brown sugar, and fruit preserves.  Then, add orange juice by the tablespoon to small bowl to thin out sauce to desired consistency. Pour sauce over fruit, and stir to coat.  Serve with cinnamon pita chips.

 

Notes: More or less lemon and orange juice can be used.  Any fruits in season would work in this recipe.  A sprinkle of cinnamon or fresh minced mint can change the taste, as well.  This can be served without chips as a salad, too.