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Archive for vegan

Chimichurri, goes with EVERYTHING

I’m a sauce kind of girl. I was in search of a condiment that would work with different grilled/broiled proteins and discovered this recipe for Chimichurri. It is phenomenal on steak, chicken, halibut, shrimp and even scrambled eggs! Enjoy….

INGREDIENTS:

  • 1 cup of GOOD olive oil
  • ¼ cup of lemon juice
  • ½ cup cup chopped fresh parsley
  • ¼ cup chopped cilantro
  • 2 tablespoons of fresh chopped garlic
  • 1 tablespoon of dry oregano
  • 1 tablespoon of red crushed pepper
  • Salt to taste (use good salt, and use a lot)

INSTRUCTIONS:

  1. Combine all ingredients. I put them all in a food processor – saves time. Best if refrigerated for at least an hour before serving, to let the flavors meld. Keep in the fridge for up to two weeks.

Found this Recipe at: 40 Aprons

Black Bean Chili

Great weeknight meal. It is healthy, quick and filling. Enjoy.

Ingredients:

I bag (16 oz) dried black beans, rinsed

2 Cups crushed tomatoes

1 Large Onion, chopped

1/2 bell pepper (any color), chopped

2 cloves garlic, minced

1/4 Cup Olive Oil

1 Tablespoon Cumin

1 Tablespoon Oregano

3/4 Tablespoon Paprika

1/4 teaspoon Cayenne Pepper

1 teaspoon sea salt

*Optional chopped fresh jalapeno

Directions:

Boil beans in large pot with plenty of water for 1.5 hours (check on them to ensure there is enough water during the boiling process as it evaporates). Drain beans, reserving 1/2 cup liquid. Saute onion, pepper, garlic and jalapeno in olive oil until just soft. Add everything else except beans and cook on low for 20 minutes. Add beans, stir and serve!  I serve with either cornbread or pan-fried Polenta.

Cilantro-Lime Rice

I found this one on Pinterest. I changed a few ingredients to make it cleaner. It is amazing with fish tacos!

Ingredients:

2 Cups Vegetable Stock (I use “Better than Bouillon” Vegetable)

1 Cup Brown Rice (Quick cook brown rice by Trader Joes)

1 Large lime, zested and juiced

3 cloves garlic, crushed (use a garlic press)

2 Tbs Olive Oil

1 Pinch red pepper flakes

1 large handful fresh cilantro, finely chopped.

Directions:

Cook the rice with the chicken stock. While the rice is cooking, combine the remaining ingredients in a bowl and set aside. Once the rice is done cooking, let sit for 5 minutes, pour the bowl of goodies over the rice and mix well. Serve!

 

Beets – A Treat???

Beets are not something I would ever eat. I knew they were good for me, I didn’t like the texture or the flavor. I would not consider them a “treat” of any kind. Then one day, a friend of mine, Natalie, convinced me to try them prepared as below. This method of cooking them has changed my mind completely. I eat them once a week as a beginning to a meal. They are truly a clean, healthy phenomenal treat. Even kids request them. Enjoy.

Ingredients:

Red Beets – Skin removed, sliced thin.

Coconut Oil

Coarse Sea Salt

Directions:

Melt Coconut oil.

Coat Beets with Coconut oil and sprinkle with Sea Salt. Place in a cookie sheet.

Roast at 400 Degrees for approximately 20 minutes. They should crisp on the edges and be soft in the middle. Eat with your fingers directly off the cookie sheet.