Taco salad

I've been making loaded nachos two or three times per week, which is terrible for the waistline.  I wrote this recipe to remind myself to do the healthier option - SALAD!

1 head romaine, chopped
1/4 cup sliced red onion
1/2 cup black beans
1/4 cup corn on the cob, shaved off
1/4 green pepper, chopped
1 tomato, chopped
Avocado, sliced
Shredded vegan cheese, if desired
Corn tortilla chips, broken, but not powdered
1/2 lime

Chipotle sauce:
1 tbsp powdered pepper/chipotle mix, usually available at Mexican grocery
Dash of cumin
Dash of garlic
Dash of salt
Water
Mix together.

Cook onion, pepper, black bean, and corn in pan in pat of butter until corn is browned.   Let cool.  Combine cold items then add warm mixture.  Place in fridge to cool.  Add tortilla chips and sauce immediately before serving. top with squeeze of lime. Serves 2.

Jerusalem Salad

1 tomato, chopped
1 miniature cucumber (Persian), chopped
1 tbsp onion, minced
1/2 garbanzo beans
1/4 cup mint, minced
2 tbsp of Tahini
1/2 juice of a lemon
Salt to taste

Mix vegetables and add garbanzos.  Cover with tahini and stir evenly. Add mint, lemon, and salt, and mix again.  Refrigerate for 20 minutes to allow flavored to meld.  Serve with pita.

Roasted Veggies

Delicious and super nutritious.

Idaho Potatoes, sliced
Carrots, sliced
Onions, diced
Parsnips, sliced
2 tbsp Oil
Dash of salt
Dash of pepper
Italian herbs, dried
Chickpeas, rinsed and drained
1/2 tbsp cumin
Jasmine rice
Broth, vegetable

Begin by cooking the rice in broth.  Pre-heat oven to 400 degrees.  Slice veggies, and then throw into a bowl.  Cover the veggies with oil, salt and pepper, plus spices.  In another bowl, toss chickpeas with cumin, oil and salt.  Spread vegetables and chickpeas evenly on baking sheet and place in oven.  Cook for 22 minutes, flipping vegetables half way through.  Vegetables should be lightly brown, and chickpeas crunchy (some should have split already).  Lay rice on plate, and cover with chickpea and vegetable mixture.

Lentil Soup

Lentil Soup

Warming, fragrant, comforting soup .... Is anything better on a cold winter day?

Tbsp olive oil
1/2 onion, diced
1 large carrot, diced
2 celery stalks, diced
1 clove garlic, minced
1 tsp cumin and coriander, mixed
Salt to taste
1/2 can diced tomatoes
1 can vegetable broth
1/2 cup lentils

Heat onions in oil until fragrant.  Add carrots and celery, and cook until soft, about 5 minutes.  Add minced garlic, cumin and coriander, salt, and stir.  Stir in tomatoes and broth, bring to s boil.  Add in lentils.  Bring to a boil again, cover, and reduce heat to medium. Simmer for 45 minutes.

Veggie Korma

Vegetable Korma

2 tbsp oil
1/2 onion, diced
1 clove garlic, minced
1/2 tsp grated ginger
1 tbsp garam masala
1tbsp coriander
1tbsp turmeric
i can tomato sauce
1/2 cup carrots, chopped
1/2 cup green bell pepper, chopped
1/4 cup raisins
1/2 cup frozen peas
1 cup cauliflower, chopped
1 can coconut milk
1/2 cup cashews
salt, to taste

Heat oil in large sauce, cook onions until translucent.  Add garlic and ginger until fragrant, then add spices and stir.  Add tomato sauce.  Bring to a boil, then simmer and add vegetables, raisins and coconut milk.  Simmer for 20-25 minutes on stovetop, and add cashews.  Serve over rice.