Easy Peasy Enchiladas

August 21, 2015August 21, 20153 Comments

Easy Peasy Black Bean Enchiladas

An extremely easy and healthy recipe.

Cut the onion, garlic, leafy greens, and zucchini

Sauté onion, garlic, leafy greens, and zucchini

Place a layer of tortillas and a layer of beans and corn in a baking dish. Top with enchilada sauce.

Pour veggie mixture on top.

Repeat the 3 layers.

Sprinkle cheese over the mixture.

Cook at 370º for 15-20 minutes.

Ingredients:

1 onion

1 teaspoon garlic

3 zucchinis

A handful of leafy greens (I used Chinese broccoli)

5-6 corn tortillas

1 can black beans (I added some brown beans too)

1 can corn

2-3 tablespoons Enchilada sauce (red or green)

oil

salt and pepper to taste

Cheese (optional)

Cut the onion, garlic, leafy greens, and zucchini. Sauté together.
Place a layer of tortillas and a layer of beans and corn in a baking dish. Top with enchilada sauce.
Pour veggie mixture on top. Repeat the 3 layers.
Sprinkle cheese over the mixture. I only did half.
Cook at 370º for 15-20 minutes.

Dairy-Free Banana Vanilla Sorbet

August 18, 2015October 4, 20171 Comment

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3 frozen banana

1/2 teaspoon vanilla extract

2 tablespoons coconut milk or almond milk (I used the canned Light Coconut Milk from Trader Joe’s)

1 teaspoon maple syrup (optional)

Blend together and freeze for at least 2 hours.

Chocolate Sorbet:

Add a teaspoon of cocoa powder and an additional teaspoon of sweetener.

Walnut Pâté

August 14, 2015August 14, 2015Leave a comment

Walnut Pâté (raw and vegan)

This is a very simple recipe that my mom found in Raw Food Made Easy by Jennifer Cornbleet. The only thing you need to remember is to soak the walnuts overnight in the fridge. It’s a very satisfying appetizer that your vegan/ vegetarian friends will appreciate.

1 cup soaked raw walnuts (We soaked them in a glass bowl overnight)

1 T fresh lemon juice (I didn’t have lemons on hand, so I used rice vinegar to go with the tamari flavor)

1 tsp Tamari

1/4 tsp garlic powder (roasted garlic would be best)

Salt to taste

1 T minced fresh parsley

1 T minced onion (can be left out)

Blend everything in a food processor. Taste and adjust seasonings.

Serve with crackers or use in a sandwich.

Melon Blueberry Rosemary Smoothie

August 13, 20152 Comments

Melon Blueberry Rosemary Smoothie

1 cup melon

½ cup blueberries (fresh or frozen)

½ banana (frozen)

1 teaspoon rosemary

½ cup almond or soy milk

Napa Crunch Salad

August 13, 2015Leave a comment

Napa crunch salad

My dad made up this recipe and swore he would win a contest with it. The Napa Crunch Salad is simple, but I guarantee you will be surprised how the flavors come together. Serve with Caesar Cardini salad dressing or ranch.

It requires five ingredients:

napa cabbage (chopped fine)

red onion (chopped very fine)

cilantro (chopped)

Red Hot Blues (crumbled)

several tomatoes or red bell peppers (coarsely chopped)

Mix the first three ingredients together in a large salad bowl. Add a generous portion of crumbled Red Hot Blue chips and plenty of dressing. Serve immediately.

Leftovers are excellent in sandwiches.

Creamy Roasted Cauliflower Soup

August 12, 2015Leave a comment

Creamy Roasted Cauliflower Soup

I took this recipe from my mom who originally got it from Dr. Ben Kim. The soup is very satisfying and even my little brother (who’s 8) loves it! The roasted cauliflower and potatoes make the soup thick and creamy so no need for dairy.

2 heads of cauliflower, cut into chunks

2 potatoes, cut into chunks

2 shallots, cut into chunks (regular onions can be used in a pinch)

2 cloves of garlic (or more)

Toss all with olive oil.
Roast until golden.
Simmer in stock (I used chicken stock, but you could easily use a veggie stock) until the cauliflower is tender.
Puree with an immersion blender.
Salt and pepper to taste.