Roasted Chickpea And Broccoli Burritos

Tired of the same boring burrito? This Roasted Chickpea And Broccoli Burrito recipe I found in the Thug Kitchen Cookbook is anything but boring 🙂

Ingredients:

  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 large crown of broccoli, chopped
  • 3 cups cooked chickpeas or 2-15 ounce cans, drained and rinsed
  • 2-3 tablespoons olive oil
  • 1-2 tablespoons Bragg’s Liquid Aminos
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 4 cloves garlic, minced
  • 1/2 lime
  • whole wheat tortillas
  • recommended toppings: spinach, avocado, cilantro and salsa

Directions:

  1. Preheat oven to 425 degrees.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Place the diced onion, red pepper, broccoli and cooked chickpeas into a large bowl then stir in the olive oil and Bragg’s.
  4. Mix in the chili powder, cumin, paprika and coriander until vegetables are well coated.
  5. Put mixture onto lined baking sheet and cook for 20 minutes.
  6. Remove from oven then add garlic and stir.
  7. Bake additional 15 minutes.
  8. Squeeze lime juice over the pan and stir.
  9. Make some burritos with your favorite toppings and enjoy 🙂

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Cream Of Cauliflower Soup

This cream of cauliflower soup is a delicious meal for your entire family. My 3 year old enjoyed her soup with some black bean chips 🙂 Recipe adapted from the book Plant-Powered Families

Ingredients:

  • 2 3/4 cups water
  • 2 cups chopped onion
  • 1 teaspoon sea salt
  • 1 teaspoon dry mustard
  • 3/4 teaspoon dried rosemary leaves
  • 1/4 teaspoon dill seed
  • 1 medium head cauliflower, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 2 tablespoons tahini
  • 1/2 cup plain nondairy milk
  • 2 cups cooked brown rice
  • 1 tablespoon nutritional yeast
  • 1 bay leaf
  • 1 tablespoon freshly squeezed lemon juice

Directions:

  1. In a large pot over medium heat, add 1/4 cup of water, onion, sea salt, dry mustard, rosemary and dill seed. Cover and cook 3-4 minutes.
  2. Add cauliflower, garlic and 1/2 cup of water. Cover and cook 8-10 minutes.
  3. In a blender, puree the tahini, 1 1/2 cups of cooked rice, milk, nutritional yeast and remaining 2 cups of water until smooth then stir into large pot with cauliflower.
  4. Add the bay leaf and remaining 1/2 cup of cooked brown rice, increase heat to bring to a boil, then reduce heat to low and simmer for 15-20 minutes. Use your spoon to break down the larger chunks of califlower, if desired.
  5. Remove the bay leaf, add lemon juice, and stir before serving.

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Shipshape Joe’s

This recipe for Shipshape Joe’s is a delicious alternative to Sloppy Joe’s. I found this in a recipe book called Plant-Powered Families by Dreena Burton.

Ingredients:

  • 1-2 tablespoons water to saute
  • 1 cup diced onion
  • 1/2 cup diced red bell pepper
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 3 cups water
  • 1/2 cup steel-cut oats
  • 1/2 cup dried green lentils
  • 1/4 cup dried red lentils
  • 1/4 cup tomato paste
  • 1 teaspoon dijon mustard
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons pure maple syrup
  • 1 teaspoon vegan worcestershire sauce
  • fresh ground black pepper
  • whole wheat buns

Directions:

  1. In a medium pot over high heat, add 1-2 tablespoons water, onion, red bell pepper, sea salt and garlic powder. Stir and let cook for 2-3 minutes. Add water a tablespoon at a time, if needed, to keep from sticking.
  2. Reduce heat to medium high. Add steel-cut oats and 1 cup of water then cook for 2-3 minutes, stirring often.
  3. Stir in lentils, tomato paste, mustard, remaining 2 cups of water, balsamic vinegar, maple syrup and worcestershire sauce.
  4. Bring mixture to a boil, then reduce heat to low.
  5. Cover and simmer for 35-45 minutes, stirring a few times. At 35 minutes, check the lentils. They should be softened and most of the liquid should be absorbed. If not, continue cooking another 5-10 minutes until final mixture is moist, but not soupy.
  6. Salt and pepper to taste.
  7. Serve on whole wheat buns.

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Carrot Cake Cookies

I love carrot cake and cookies so this is the perfect recipe for me 🙂

Ingredients:

  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup packed light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 cup shredded carrots
  • 1/2 cup soy milk
  • 1/4 cup olive oil
  • 1/2 cup raisins

Directions:

  1. Preheat oven to 375 degrees.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, combine the flour, brown sugar, baking powder, salt, cinnamon and ginger.
  4. In a small bowl, mix together the shredded carrots, milk and oil.
  5. Pour the wet ingredients into the dry ingredients and stir until there are only a couple of dry spots.
  6. Fold in the raisins and stir until there are no dry spots.
  7. Scoop spoonfuls of dough onto the baking sheet about 1 inch apart.
  8. Bake 18-22 minutes until golden brown.

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Banana Pancakes With Strawberry Syrup

Looking for a Valentine’s Day breakfast? These banana pancakes with strawberry syrup are a perfect combination 🙂

Ingredients:

Strawberry Syrup:

  • 15-20 strawberries
  • 2 tablespoons sugar
  • 1/4 cup orange juice
  • 1/2 teaspoon vanilla extract

Banana Pancakes:

  • 2 1/2 cups whole wheat pastry flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups soy milk
  • 1 banana, mashed

Directions:

Strawberry Syrup:

  1. Remove stems from strawberries and cut them into small pieces.
  2. In a small saucepan, combine strawberries, sugar, orange juice and vanilla extract.
  3. Warm over medium-low heat for 15-20 minutes, stirring often.

Banana Pancakes:

  1. In a large bowl, whisk together the flour, sugar, baking soda and salt.
  2. Make a crater in the middle of mix then add in the milk and banana.
  3. Mix until there are no dry spots but be careful to not over mix.
  4. Heat griddle over medium heat and lightly grease.
  5. Pour on pancake batter and cook each side for approximately 2 minutes until golden brown.

Recipe from Thug Kitchen Cookbook

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