Thursday, October 14, 2010

Lots of good food and some great Fall recipes!

I know! I know! I'm lazy. Posting barely once a week....what is that?? Now that I'm back at work, it's a bit more difficult to post every other day. So sorry. I'll do my best.

Anyway, be sure to go all the way to the bottom of this post for an amazing Fall recipe!! One of my better ones, if I don't say so myself :)

Remember I bought Nacho Mom's Vegan Queso??? It's so of my new addictions. Unfortunately, I only bought 2 jars. One jar is gone....I'm waiting to open the other because I know when I open it, it will be gone...sniff....and then there will be none.

And I've been eating my awesome Dr. Cow Cashew Cheese (Kale flavor) good, you gotta try it:

Other stuff I've been eating-

(Teese and Arugula Quesadilla on a Sprouted Grain Tortilla)

(Cold rice salad with leftover zucchini spirals)

(filling for a burrito:rice,black beans,peppers, onions,squash)

(millet with a creamy cashew tomato sauce based on VeganYumYum's sauce)

And this week's Blogger Recipe is an awesome Alfredo Sauce from Healthy.Happy.Life
(served with sprouted grain pasta)
This was really delicious! The Vegenaise gives it a nice tangy flavor. I don't use Vegenaise all that often, but it's a real treat when I do. Thank you, Kathy :)

Here's a great recipe for couscous salad, using the Toasted Pine Nut Couscous from Near East!! Really tasty stuff.

Cold Couscous Salad

1 pkg couscous (toasted pine nut is great in this)
2 small tomatoes, chopped
2-3 green onions, chopped
1/2 cup golden raisins
1/4 cup slivered almonds
3 Tbsp Orange Juice (or juice from tangerine,satsuma,etc.)
pinch of cloves
1/2 tsp orange zest (I used dried)

Cook the couscous according to the directions, adding the raisins in with the water. Add the rest of the ingredients to the cooked couscous. Mix well. Cool before serving.

I also made an amazing sauce for my grains & veggies bowl from Robin Robertson's 1,000 Vegan Recipes: Miso-Tahini Sauce. SOOOO good. I doubled the recipe and added lots of extra lemon juice.  Wow was that delicious over my veggies and brown rice!

And now for that awesome Fall recipe:

Autumn Rice and Beans

1 1/2 cups cooked brown rice
1 1/2 cups cooked black beans
2 medium sweet potatoes
1 tsp cumin powder
1/2 tsp each: paprika, cinnamon, chili powder
1 tbsp Creole Seasoning (or some cayenne and salt)
garlic & onion powder to taste
juice of 1 lime
1 bunch of kale, chopped

Peel the sweet potatoes and cube them.  Put them in a pot and cover with water. Bring to boil. Boil lightly until soft (~30 min).  Drain.  Put the rice and beans into the pot you cooked the sweet potatoes in.  Add 1/2 cup water. Cook on medium heat until heated through, adding water as needed.  Add in all spices. Stir well. Add in the kale and let it wilt for a few minutes. Then, add in the cooked sweet potatoes. Stir very well. At this point, the sweet potatoes will mash up very easily in the pot. That's ok. I like it mashed up well. Add in the lime juice last. Again, stir. Serve with more lime juice on top!

Phew.....that took forever. Hahaha....but at least it's done.  I'll be out and about this weekend eating some great food....can't wait to post about it!!

PS-Have any of you been to Ireland?  (thinking about a possible future trip) We've never done any actual escorted tours on buses....but I'm tempted to do one or two there, since a lot of the great scenery/coastline is not accessible by train.  Thoughts?? Have any of you done coach tours before?

Eat smart,

No comments:

Post a Comment


Vegetarian Blogs - BlogCatalog Blog Directory