Artichoke Bean salad
liquid from olives was substituted for the oil.
Mulberry Fruit Salad
Mango or peaches were substituted for the papaya
used apple juice instead of cherry
Chickpea Fritters
no garlic, no hot seasoning. Used flax seeds and oatmeal. No bread crumbs.
Roasted Butternut Squash Soup
no oil, no butter, but will add a 1/4 cup of coconut milk
Quiona Salad
Bring two cans chickpeas and 1/2 box (1/2 cup) of Earthtly Choice quinoa to a Light boil.
Simmer until quinoa expands, about 15 to20 minutes.Let cool, while still warm stir in four heaping tablespoons of nutritional yeast.Once completely cooled, add 3 to 4 cups of chopped cooked broccoli.Salt and pepper to taste.I recently started adding 1/2 or more container of Bitchin sauce but I think it's very good even without the Bitchin sauce.
Tex Mex Casserole
Crowd-pleasing Tex-Mex Casserole
Page 149 The Oh She Glows Cookbook by Angela Liddon
Serves 6; Prep time: 30 minutes; Cook Time: 20 minutes (plus rice cooking time)
For the Tex-Mex Spice Blend:
1 tablespoon chili powder
1 ½ teaspoon ground cumin
1 teaspoon smoked sweet paprika, or ½ tsp regular paprika¼ teaspoon cayenne pepper, or to taste
¼ teaspoon ground coriander (optional) Note: I did not use
For the Casserole:
1 ½ teaspoon olive oil (I did not use, I water sautéed)
1 onion, diced
3 cloves garlic, minced
1 orange pepper, diced
1 red pepper, diced
1 jalapeno, seeded, and diced, if desired
Fine grain sea salt and freshly ground black pepper
½ cup fresh or frozen corn
1 (14-ounce) can diced tomatoes, with their juices
1 cup tomato sauce or tomato puree
2 to 3 cups chopped kale leaves or baby spinach
1 (15-ounce) can black beans, drained and rinsed
3 cups cooked wild rice blend or brown rice
½ cup vegan shredded cheese, such as Daiya (I made a cashew cheese)
Directions
Make the Tex-Mex Spice Blend: In a small bowl combine the chili powder, cumin, paprika,
cayenne, salt, and coriander (if using). Set aside.
Make the Casserole: Preheat the oven to 375. Spray a large casserole dish with a cooking spray.
In a large pan or wok, heat the oil over medium heat, or use water. Add the onion, garlic, bell
peppers, jalapeno if using and sauté for 7 to 8 minutes, until softened. Season with salt and black
pepper.
Stir in the Tex-Mex Spice Blend, corn, diced tomatoes and their juices, tomato sauce, kale or
spinach, beans, rice, and ¼ cup of the vegan shredded cheese. Sauté for a few minutes and
season with more salt and black pepper, if desired.
Pour the mixture into the prepared casserole dish and smooth out the top. Sprinkle the remaining
¼ cup cheese. Cover with a lid or foil and bake 15 minutes.
Freezing instruction from her blog:
This freezes well in an oven/freezer safe glass dish with a layer of tin foil pressed tightly on top
of the casserole to prevent freezer burn. Tips: For this specific casserole, I skipped the 15-20
minute oven cooking because I knew I would be cooking it after thawing. I let the skillet mixture
cool before adding it into the container. When you are ready to eat it, thaw it completely (this
takes well over 24 hours in the fridge – FYI), remove the tin foil, sprinkle on the corn chips, and
pop it in the oven at 350F for about 30 minutes. Easy! Serve it with sliced avocado, cashew sour
cream, sliced green onion, salsa, etc
Spicy Cabbage Soup
Steamed Squash and onions
sliced squash
diced onions
minced mint leaves
pepper
Saute the onions, then add the squash, mint, and pepper
Green Salad
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