Winter Vegetable Lentil Soup

If there's one thing I never tire of, it's soup.  Luckily, my kids are almost always on board and my husband kindly doesn't complain when we're having yet another soup for dinner.  This one is healthy and delicious and definitely hit the spot for me!

Winter Vegetable Lentil Soup
(adapted from Real Simple)
Printable Recipe
Serves 6

Ingredients
1 tablespoon olive oil
3 leeks (white and light green parts), cut into 1/4 inch thick halves
1 (28 oz) can whole tomatoes
6 cups water
1 large sweet potato, peeled and cut into 1 inch pieces
1 bunch kale, thick stem removed and leaves cut into 1/2 inch wide strips
1/2 cup lentils, sorted
1 teaspoon dried thyme
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 cup grated parmesan cheese

Directions
1) In a large saucepan, heat oil over medium heat.  Add the leeks and cook, stirring occasionally, until they begin to soften, about 3-4 minutes.  Add the tomatoes and cook for 5 minutes, breaking them up with a spoon.
2) Add six cups water and bring to a boil.  Stir in the sweet potatoes, kale, lentils, thyme, salt, and pepper.
3)  Simmer until the potatoes and lentils are tender, about 25 to 30 minutes.  Adjust seasoning, if needed.  Serve into bowls and garnish with parmesan cheese.  Enjoy!

Minestrone Soup

I first tried this recipe about four years ago and loved it, but for some reason thought there must be another recipe out there that we would like better.  I've made a multitude of minestrone recipes since then, but I keep coming back to this one.  Honestly, I don't know why I bothered trying those other recipes at all.  This one always satisfies!

Minestrone Soup
(adapted from The Sisters Cafe)
Printable Recipe
Serves 8-10

Ingredients
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
4 carrots, peeled and chopped
4 stalks celery (including leaves), chopped
3 potatoes, peeled and chopped
1 teaspoon dried oregano
1 tablespoon dried basil
1 tablespoon salt
1 teaspoon black pepper
1 can (6 oz) tomato paste
1 (15 oz) can Italian-style diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
4 cups vegetable broth
4 cups water
1 cup small shell pasta
2 cups spinach, roughly chopped (a few large handfuls)
shredded parmesan

Directions
1) Heat olive oil in a large pot and saute onion until tender; stir in garlic and stir until fragrant.
2) Add carrots, celery, potatoes, oregano, basil, salt and black pepper and cook together for several minutes.
3) Stir in tomato paste, diced tomatoes, kidney beans, vegetable broth and 4 cups water.  Bring to a boil and then turn heat to low.  Simmer for 30-40 minutes or until vegetables are tender.
4) While vegetables are cooking, in a separate pot, bring water to a boil.  Add pasta and cook until pasta is done; drain.
5) Stir spinach and pasta into the soup during the last five minutes of cooking.  If desired, serve with parmesan cheese sprinkled on top.  Enjoy!

Slow Cooker Everything Chili

Chili is a weekly affair at my sister-in-law's house, so when they went vegan several years ago, a vegan chili recipe became a necessity.  She was kind enough to make her chili for our entire extended family the last time we all got together and it is delicious!  As well--and this is coming from a proclaimed TVP-hater, so hear me out--this chili is so good you won't even know that it's not meat.  As in, when I ate this for the first time, I thought I was eating beef instead of TVP.  So if you've always been curious about using meat alternatives, this is a good place to start.  Of course you could always use ground beef or turkey, if you want, or make it without using either meat or TVP.  (So many choices!)  Because this chili is great any way you choose to make it.

Slow Cooker Everything Chili
(adapted from Kim the Health Nut)
Printable Recipe
Serves 8

Ingredients
1/2 pound cooked ground turkey or beef, or 1/2 package TVP crumbles
1 bell pepper, diced
1 red onion, diced
1 zucchini, diced
1 cup salsa
2 tablespoons taco seasoning
1 can diced tomatoes
1 can green chiles
1 can pinto beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can corn, drained
1/2 bunch cilantro, finely chopped (optional)

Directions
1)  Put all ingredients except cilantro in the crock pot and stir to combine.  Cook on high for 2-3 hours or low for 4-6 hours.
2)  Stir in cilantro, if using, before serving.  Garnish with cheese, sour cream, tortilla chips, or your toppings of choice.  Enjoy!

Vegetable Quinoa Soup

Whenever one of my kids asks to buy something in the produce section I almost always say yes.  It sometimes results in some creative dinners, but who am I to deny them vegetables when they ask for them?  My little girl wanted a summer squash during one visit and so I took the opportunity to make this soup.  I know that soup season may be winding down (who am I kidding? soup season is a year-round event in our house!), but I couldn't wait to put this one on here.

Vegetable Quinoa Soup
(adapted from Two Peas and their Pod)
Printable Recipe
Serves 4-6

Ingredients
1 tablespoon olive oil
1/2 medium onion, diced
1 clove garlic, minced
1 carrot, chopped
1 stalk celery, chopped
1 small zucchini or yellow squash, chopped
3/4 cup fresh green beans, cut into 1-inch pieces
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon crushed bay leaf
1 tablespoon dried basil
1 (15 ounce) can diced tomatoes
2 1/2 cups vegetable broth
1 cup cooked quinoa

Directions
1) Heat the olive oil in a large pot over medium heat.  Once hot, add the onions and cook until tender.  Add the garlic and cook until fragrant.  Add the carrot, celery, zucchini or squash, and green beans; cook for 4 to 5 minutes, stirring occasionally, until vegetables begin to soften.
2) Add all the remaining ingredients except for quinoa.  Cover and reduce the heat to low, cooking 20-30 minutes or until the vegetables are fork tender.  Stir in the cooked quinoa and adjust salt and pepper to taste.  Serve warm and enjoy!

Easy Lentil Tacos

A while ago, my sister-in-law asked me for my lentil taco recipe.  I had to reply that I didn't have one!  I've attempted lentil tacos in the past, but was never thrilled with the results.  Maybe it was the taco seasoning I was using or maybe I wasn't used to the texture of lentils yet...I'm not sure what the reason was.  But I decided it was time to give lentil tacos another try.  There's nothing complicated about this recipe, but it was every bit as satisfying and delicious as if I had used meat.  We really love this recipe--we've used it in taco salad and nachos, too!--and I'm glad I finally have a lentil taco recipe I can share!

Easy Lentil Tacos
(adapted from AllRecipes)
Printable Recipe
Serves 6

Ingredients
1 teaspoon olive oil
1/2 cup diced onion
1 clove garlic, minced
2/3 cup dried brown lentils, sorted
1 tablespoon taco seasoning, more to taste
1 2/3 cup vegetable broth
1/2 cup salsa

Directions
1) Heat oil in a large skillet over medium heat; cook and stir onion until tender, about 5 minutes. Add garlic and cook until fragrant.  Mix lentils and taco seasoning into onion mixture; cook and stir for 1 minute.
2) Pour broth into skillet and bring to a boil. Reduce heat to low, cover the skillet, and simmer until lentils are tender, 25 to 30 minutes.
3) Uncover the skillet and continue to cook until mixture is slightly thickened, 6 to 8 minutes; stir in salsa.  Adjust seasoning, if needed.  Garnish as desired and enjoy!

Asian Quinoa Salad

Oh this salad!  How I love this salad!  I've definitely been on a salad kick lately because of all that pesky Texas weight (i.e. the weight you gain when you move to Texas) lingering around my love handles, but this one is a new favorite!  It is so easily adaptable, it's a breeze to make--especially if you substitute a cole slaw mix for the shredded cabbage and carrots--and we all loved it!  I'm already planning on making this again next week!

Asian Quinoa Salad
(adapted from Two Peas and Their Pod)
Printable Recipe
Serves 4

Ingredients
SALAD:
1 cup quinoa
2 cups water
1/4 teaspoon salt
1 1/2 cups chopped red cabbage
1/2 cup shredded carrots (or substitute the cabbage and carrots for 2 cups cole slaw mix)
1 cup cooked edamame or peas
1 red bell pepper, diced
1 cup cucumber, diced
2 tablespoons sliced almonds or chopped peanuts

DRESSING:
1/4 cup lite soy sauce
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon sesame seeds
1/8 teaspoon ground ginger
1/8 teaspoon red pepper flakes
1/4 cup chopped cilantro
2 tablespoons chopped green onion
salt and pepper to taste

Directions
1) Add water, quinoa and salt to a medium-sized sauce pan and bring to a boil over medium heat.  Boil for 5 minutes.  Turn the heat to low and simmer for about 15 minutes, or until water is absorbed.  Remove quinoa from heat and fluff with a fork.  Set aside to cool.
2) While quinoa is cooking, whisk all dressing ingredients together in a small bowl.  Set aside.
3) Place cabbage, carrots, edamame, and bell pepper in a large bowl.  Add the cooled quinoa; pour the dressing over the salad and stir well to combine.  Garnish with cucumber and almonds or peanuts.  Serve chilled or at room temperature.  Enjoy!

Red Lentil Soup with Lemon

In my ideal world, I wouldn't cook at all on the week of Thanksgiving except for The Big Meal.  There is no way I want to make dinners on Monday, Tuesday, and Wednesday when I have that  looming Thursday ahead of me.  In other words, I needed something light and easy for dinner the week of Thanksgiving and this did the trick.  It comes together quickly, and is delicious!  It's a great for those times when I'm in a hurry--or just don't want to cook!

Red Lentil Soup with Lemon
(adapted from NY Times)
Printable Recipe
Makes 4 servings

Ingredients
2 tablespoon olive oil, more for drizzling
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
1/4 teaspoon salt, more to taste
1/4 teaspoon black pepper
1/8 teaspoon chili powder, more to serve
1 tablespoon tomato paste
1 large carrot, peeled and diced
1 quart vegetable or chicken broth
1 cup red lentils, sorted
juice of 1/2 lemon, more to taste
3 tablespoons fresh chopped cilantro

Directions
1) In a large pot, heat the oil over high heat until hot and shimmering.  Add onion and garlic and saute until golden, about 4 minutes.
2) Stir in cumin, salt, pepper, chili powder, and tomato paste, and saute for 2 minutes longer.
3) Add carrots, vegetable broth, 2 cups water, and lentils.  Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer 30 minutes, or until lentils are soft. Taste and adjust salt, if needed.
4) Using an immersion blender, or using a regular blender, puree half the soup.  Soup will be somewhat chunky.
5) Reheat soup, if necessary, then stir in lemon juice and cilantro.  Serve soup with a dusting of chili powder and a drizzle of olive oil, if desired.  Enjoy!

Bolivian Cabbage and Potato Tacos

I got in a taco rut.  I happens to the best of us.  You get so used to making the same kind of tacos time after time, that it gets monotonous.  At some point, I decided I needed to liven things up a little in a non-fake meat vegetarian sort of way.  I'd been eyeing this cabbage and potato recipe for awhile, and decided I could justify eating winter vegetables in summer since the recipe also calls for five tomatoes.  People that garden (you know who you are, Tomato Fairy) are going to be looking to get rid of some tomatoes here real soon, so I feel justified making this recipe out of season.  Plus, this was a delicious dinner for my family; whenever they eat leftovers without complaint, I know its a winner.

Bolivian Cabbage and Potato Tacos
(adapted from Vegetarian Times)
Printable Recipe

Serves 10-12

Ingredients

7-8 cups shredded cabbage (1 small head)

1 ½ lb. potatoes, cut into 1-inch chunks

2 tablespoons tomato paste

1 teaspoons sugar

2 tablespoons olive oil, more for frying tortillas

1 large onion, chopped (1 ½ cups)

1 small yellow or orange bell pepper, finely chopped (¾ cup)

5 Roma tomatoes, seeded and coarsely chopped

1 jalapeño, seeded and finely diced

salt and pepper to taste

2 tablespoons lime juice

¼ cup coarsely chopped cilantro

corn tortillas

Directions

1) Bring large pot of salted water to a boil. Drop cabbage in water, and blanch 5 minutes, or until crisp-tender.

2) Cook potatoes in boiling salted water 5 to 7 minutes, or until tender. Drain, reserving 1/2 cup cooking water. Stir tomato paste and sugar into cooking water, and set aside.

3) Heat oil in Dutch oven or large saucepan over medium heat. Add onion and bell pepper, and sauté 5 minutes, or until soft. Stir in tomatoes, jalapeño and tomato paste mixture, and cook 5 minutes, stirring occasionally. Stir in cabbage and potatoes. Cook 5 to 6 minutes, or until cabbage and potatoes are heated through. Season with salt and pepper to taste; toss lightly with lime juice and cilantro.

4) Heat additional oil in a 12-inch skillet over medium-high heat.  Spread about ¼ cup potato mixture over half of each tortilla, and fold over to form a taco. Working in batches, add tacos to oil and fry, turning once, until golden brown and crisp, about 3 minutes.  Garnish tacos with additional cilantro, cheese, salsa, and sour cream, if desired.  Enjoy!

Festive Vegetarian Stir-Fried Rice

I love introducing my kids to new foods (even if they don't always love it), and books are a great way to get them interested.  Many picture books about food also include recipes of some sort, which we usually try making before the book is due back at the library.  We've tried some such recipes, with varying success, but it is such a let down when the book you enjoy doesn't have a dynamite recipe to match.  In fact, this is the first time a recipe from a children's book has made it on the blog.  Because, seriously, this fried rice is fantastic!  It really puts my other fried rice attempts to shame.

I just love a good book.

Festive Vegetarian Stir-Fried Rice
(adapted from The Runaway Wok)
Printable Recipe
Serves 4-6

Ingredients
2 eggs
1/4 teaspoon salt, more to taste
1/4 teaspoon ground ginger
2 green onions, diced
3 tablespoon olive oil, divided
3 cloves garlic, minced
1 1/2 cups frozen peas
1 red bell pepper, diced
3 cups cooked rice, cooled (works best with a white, long-grain variety, like jasmine)
3 tablespoons golden raisins
3 tablespoons soy sauce
toasted sesame seeds, for garnish

Directions
1) Beat eggs, salt, ground ginger, and green onions in small bowl. Heat 2 tablespoons olive oil in a nonstick wok or skillet over medium-high heat; swirl to coat pan. Add egg mixture; swirl to evenly cover bottom of pan. Cook, without stirring, for 30 to 40 seconds or until eggs are firm and brown on bottom. Turn eggs and brown other side. Cut eggs into small pieces with spatula. Remove from pan.
2) Heat remaining 1 tablespoon oil in same pan. Add garlic; stir-fry until fragrant, about 30 seconds.
3) Stir in peas; cook, stirring constantly, for 1 minute. Add bell pepper; cook, stirring constantly, for 1 minute. Stir in rice, dried raisins, and soy sauce; cook, stirring constantly, until rice is heated through.
4) Return egg mixture to pan; mix well. Adjust salt to taste and garnish with toasted sesame seeds, if desired. Serve hot and enjoy!

Chunky Vegetable Soup with Orzo

Sickness is a good excuse to make soup.  Not that I really need an excuse to make soup, but I do feel like my family has been sick quite a bit lately and this recipe has been my soup of choice.  It's hearty, comforting, and a cinch to make.  Perfect for those days when you are feeling under the weather.

Chunky Vegetable Soup with Orzo
(adapted from Apple a Day)
Printable Recipe
Serves 6

Ingredients
1 tablespoon olive oil
1/2 cup onion, chopped
2 garlic cloves, minced 
2 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon black pepper
2 carrots, diced
2 stalks celery, diced
1/2 pound potatoes, cut into one-inch cubes
1 (15 ounces) can diced tomatoes
1 (15 ounce) can white beans, drained and rinsed
4 cups chicken or vegetable broth
1/3 cup uncooked orzo
2/3 cup frozen peas

Directions
1) Heat oil in large pot over medium-high heat. Add onion and saute until tender, about five minutes.  Add garlic and stir until fragrant.
2) Add remaining ingredients except orzo and frozen peas and bring to a boil. Cover, reduce heat, and simmer 30 minutes.
3) Increase heat to medium-high and add orzo. Cook, uncovered, for ten minutes or until orzo and vegetables are cooked through.  Stir in frozen peas and serve.  Enjoy!

Lentil Vegetable Soup

This is an easy, delicious soup that doesn't take an extra trip to the grocery store.  Unless you don't keep lentils in your pantry, which I didn't until we went vegetarian.  And, come to think of it, I don't usually keep leeks around either, so let's just forget my first sentence and start over.

What I mean to say is, when I read the work "vegetable" in a recipe title, I usually think "chock-full-of-all-kinds-of-veggies-that-I-will-have-to-go-search-around-the-produce-section-for," but in this instance it really only means onion, leeks, carrots, and celery.  So calling this a "vegetable soup" seems like a little bit of a stretch to me.  However, the recipe originated from Ina Garten, and can I really argue with her?  I don't think so.

Lentil Vegetable Soup
(Adapted from Food Network)
Printable Recipe
Serves 6-8

Ingredients

• 1 cup lentils, sorted
• 1 large onion, chopped
• 2 leeks, chopped, white part only
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 1/2 teaspoons salt
• 3/4 teaspoons pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon cumin
• 4 stalks celery, diced (about 1 1/2 cups)
• 3 carrots, diced (about 1 1/2 cups)
• 6 cups chicken or vegetable broth
• 2 tablespoons tomato paste
• 2 teaspoons apple cider vinegar
• Freshly grated Parmesan cheese

Directions

1) In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

2) In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. 

3) Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through. 

4) Check the seasonings. Add the vinegar and serve hot, drizzled with additional olive oil, if desired, and sprinkled with grated Parmesan.  Enjoy!

Curried Lentils with Sweet Potatoes and Spinach

More than once recently, we've wanted to show off our tikka masala recipe to dinner guests, but didn't have a satisfying side dish to go with it.  Lentils are kind of a no brainer Indian side dish, but it took a few failures before we found a recipe that we enjoyed enough to want to share.  These lentils have great flavor to the point that, I'll readily admit, I make them as the main dish more often than using it as a side.  The original recipe uses Swiss chard instead of spinach, but I always have spinach on hand and it makes a great substitute.  And now if I ever do need a great Indian side dish, I know what recipe to use.

A side note: the recipe calls for garam masala, which is a cumin-laden spice akin to curry powder.  In fact, I've substituted curry powder for garam masala in several recipes and not been disappointed.  I happened to buy some garam masala at some point, so I used it in this recipe as stated, but if you don't make Indian-type foods very often, there's no reason to purchase another spice for this dish alone.

Curried Lentils with Sweet Potatoes and Spinach
(adapted from New York Times)
Printable Recipe
Serves 4 for main dish, 6 for side dish

Ingredients
1 tablespoon extra virgin olive oil
1/2 medium red onion, chopped
2 garlic cloves, minced
1 teaspoon ground ginger
3/4 teaspoon garam masala
3/4 teaspoon curry powder
1 jalapeño pepper, seeded, then minced
2 to 3 cups vegetable broth as needed
1 pound sweet potatoes, peeled and cut into 1/2-inch cubes (about 2 cups)
3/4 cup dried lentils
1/2 teaspoon crushed bay leaf
5 ounces spinach, roughly chopped
1/2 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
1/4 cup chopped fresh cilantro
1 1/2 teaspoons lime juice

Directions

1) In large saucepan, heat oil over medium heat. Add onion and sauté until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeño. Cook, stirring, for 1 minute.

2) Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock, as needed.) Stir in spinach and salt and pepper, and continue cooking until lentils are tender and spinach is wilted, about 10 to 15 minutes total.

3) Just before serving, stir in cilantro and lime juice. Serve over rice, or alone as a side dish.  Garnish with chopped cilantro, if desired.  Enjoy!

Black Bean and Sweet Potato Soup

This is a great one for a cold winter's night, and it comes together in a snap!  

Black Bean and Sweet Potato Soup
(adapted from Two Peas and Their Pod)
Printable Recipe
Serves 6

Ingredients
1 tablespoon olive oil
1/2 red onion, chopped

2 cloves garlic, minced

1 large sweet potato, peeled and chopped

1/2 bell pepper, chopped

4 cups vegetable broth

1 can (4 ounces) green chilies

1 can (15 ounces) diced tomatoes

2 cans (15 ounces) black beans, drained and rinsed

1 1/2 teaspoons chili powder

1 teaspoon cumin

handful chopped cilantro
salt and pepper, to taste

Directions
1) In a large soup pot, heat the olive oil. Add in the onion and cook until tender. Add in the garlic and cook for about 2 minutes.
2) Stir in the sweet potato and roasted red pepper. Cook for 5 minutes.
3) Add in the broth, black beans, green chilies, and tomatoes. 
4) Add the chili powder, cumin, and cilantro. Stir well to combine. Let the soup simmer on medium low for 30 minutes, or until the sweet potatoes are soft.
5) Season with salt and pepper to taste and garnish with additional cilantro, if desired, tortilla chips, sour cream, or shredded cheese.  Enjoy!

Easy Black Bean Tacos Recipe and Flexitarian-ism

This post is a long time coming but--guess what?  We're not vegetarian anymore.  I told you it was just a short-time thing, right?  So when that arbitrary agreed-upon day arrived, my husband and I reconvened to decide what the new plan of action was.  We've loosened up on the rules a bit so that now weekends, restaurants, and social situations are meat optional.  I still don't cook meat at home unless a special weekend meal requires it.  Basically, we're lazy vegetarians.  And, as it turns out, there's a name for that: flexitarian.  I'm kind of liking the sound of that.

During these last few months I've had a few people ask about my experience being vegetarian, so I thought I would talk a little bit about it.  And please let me know if you have questions that I don't answer.

What did we eat?  Basically the same kind of meals that we always did, just not the ones that are meat-centered.  Soups, curries, and pastas are really easy to make meatless.

Did I ever get sick of eating the same thing all the time?  Well, I tend to get into food ruts whether we're eating meat or not.  As in, I start making a lot of curries, and then a lot of soups, etc.  So when I would find a new vegetarian dish that I really enjoyed, I found myself making it a little too often.  That said, vegetarian options at your typical dining establishments are pretty limited and, since we love eating out, that put a damper on things.  I did get sick of being forced to order salads.  I also got sick of the raised eye brows from the restaurant servers when we ordered the veggie burger or the salad without chicken.

How did you like being a vegetarian?  Honestly, it was pretty good.  I don't feel like we were eating that much meat before, so it wasn't that big of an adjustment for me.  But it did make me more aware of what we were eating in general, and it also made me stretch my cooking skills a bit and try new ingredients.  And, as a bonus, I think my husband and I both lost a few pounds (although, even though we're only eating meat occasionally, it was quick to come back).  I will say, as well, I was incredibly impressed by my husband's expanded palate during this time.  Because of his job, he eats out a lot more than I do and he really developed a love for tofu that I appreciate, although I do not share.  Props to you, honey!

Did you use Textured Vegetable Protein (TVP)?  How was it?  Ugh.  We did buy a few TVP products.  We tried some TVP "chicken" nuggets that I thought were disgusting; they tasted sort of like fish sticks.  We also bought some "ground beef" TVP (there's still some in the freezer if anyone wants it!) and tried using it for tacos.  Not that good.  It was just a little bit off in a way that I couldn't identify and didn't like.

But my husband loves tacos, so we had to find a good substitute for meat.  Solution?  Black Bean Tacos.  In fact, Black Bean Tacos were on the regular rotation while we were vegetarian and even now that we're flexitarian.  These come together so quickly and are so delicious that I have no qualms with making them on a regular basis.

Easy Black Bean Tacos
Printable Recipe
Serves 6-8

Ingredients
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
2 (15 ounce) cans black beans, drained and rinsed
2 tablespoons taco seasoning
1/4 cup water

Directions
1) Using a large pan, saute the onion, garlic and bell pepper in the vegetable oil until onion is translucent.
2)  Add black beans, taco seasoning and water and bring to a simmer.  Cook 15 minutes or until mixture has thickened.  Additionally, you may smash some of the beans with the back side of your serving spoon to make a thicker consistency.  Serve as filling for tacos and garnish with your favorite taco fixings.  Enjoy!

Lentil Sloppy Joes

If someone offered me lentil sloppy joes a few years ago, I probably would have laughed.  And yet, it's funny how things can change because--seriously!--I think I prefer these lentil sloppy joes to the original meat version.  These have all the flavor without the guilt.  Believe me, I know how crazy this sounds, but I don't think I'll ever make sloppy joes with meat again.

Lentil Sloppy Joes
Printable Recipe
Serves 6-8

Ingredients
1 tablespoon olive oil

1 medium-sized onion, diced

1 bell pepper, diced
2 cloves garlic, minced

1 1/2 teaspoons chili powder
1 cup uncooked brown lentils, sorted

2 cups water
1/2 teaspoon salt

1 teaspoon yellow mustard
2 tablespoons dark brown sugar
1 tablespoon apple cider vinegar
2 tablespoons Worcestershire sauce
1 can diced green chilies
1 can tomato sauce (15 ounces)

Directions
1) Saute onions and bell pepper in olive oil until onions are opaque.  Add garlic, chili powder, and lentils, stirring for 1 minute.  
2) Add water and bring to a boil.  Cook on medium low, covered, for 20-30 minutes or until lentils are tender, stirring occasionally. 

3) When the lentils are done, add remaining ingredients and stir until combined.  Ladle lentil mixture onto buns (or toasted sourdough!), garnishing with cheese, pickles, tomatoes, lettuce, or whatever sloppy joe fixings you like.  Enjoy!  

Southwestern Roasted Sweet Potato Salad with Jalapeno Lime Dressing

The summer if coming to an end.  Even if the temperature isn't quite showing it yet, I'm already starting to anticipate it.  And I've never looked forward to and dreaded something so much in my life.  My son is going to be starting preschool and, although I know he's more than ready and completely excited, I'm sure I'll be feeling a little lost without him for those few hours every week.

So, all of that being said, in order to ease the transition, I made this salad.  It's a good mix of the summertime and the coming autumn.  It's delicious and easy and comes together so quickly--perfect for when you're trying to enjoy every moment with your son.

Southwestern Roasted Sweet Potato Salad with Jalapeno Lime Dressing
(adapted from Holly Clegg)
Printable Recipe
Serves 6-8

Ingredients
SALAD:
6 cups sweet potatoes, peeled and cut into chunks (about 2 1/2 pounds)
1 tablespoon olive oil
salt and pepper, to taste
1/2 red onion, chopped
1 red bell pepper, chopped
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn, drained
1/4 cup fresh cilantro, chopped

DRESSING:
2 tablespoons olive oil
3 tablespoons lime juice
1 clove garlic, minced
1 jalapeno, seeds and ribs removed, roughly chopped

Directions

1) Coat foil lined baking sheet with nonstick cooking spray.  On prepared pan, toss together sweet potatoes,  1 tablespoon olive oil, and salt and pepper. Roast at 425 degrees for about 30 minutes.  Add the jalapeno chunks to the baking sheet and roast an additional 10 to 15 minutes, or until potatoes and jalapeno are soft and beginning to brown.  Set aside to cool.

2) Meanwhile, in a large bowl, combine red onion, red bell pepper, black beans, corn, and cilantro.  Gently stir in sweet potatoes.
3) For the dressing, puree the lime juice, garlic, 2 tablespoons olive oil and roasted jalapeno in a blender. Toss with potato mixture until well coated.  Enjoy!

Simple Quinoa Chili

It's been a while since I've confessed anything in a blog post, so here's one:  I blog/facebook stalk.  Before you start thinking how crazy I am, I only do it on occasion.  Like when I'm really bored or really trying to procrastinate.  I dabble at stalking.  Really, it's just every once in a while.  And usually it's people that I have known at some point, but were never close to, and we haven't talked in years, but I wonder what they're up to.  So it's not really that bad, right?

I'm not alone in this am I?

Anyway, when we lived in Boston years ago, we knew several vegetarians.  I regret that we never took advantage of their varied and experienced vegetarian-style cooking because I think it would really help now that we're flirting with vegetarianism ourselves.  So I resorted to a little stalking.  A check of facebook, finding someone's blog, click click, search for recipes, yada yada, and suddenly I have a perfectly delicious and extremely easy recipe.

And an excuse to continue stalking.

Simple Quinoa Chili

(adapted from Kate's recipe, which isn't linked to save myself from embarrassment)

Printable Recipe

Serves 4-6

Ingredients

2 teaspoons extra-virgin olive oil

1 medium onion, chopped

2 teaspoons salt

1 green pepper, chopped

2 cloves garlic, minced

2 teaspoons cumin

1/2 teaspoon dried oregano

1/4 teaspoon chili powder

1/4 teaspoon cinnamon

2/3 cup quinoa, rinsed in warm water

1 can (15 ounces) corn, drained

1 can (15 ounces) tomato sauce

1 cup water or broth

1 can (15 ounces) kidney beans, drained and rinsed

1 can (15 ounces) pinto beans, drained and rinsed

Directions

1) Heat oil in pot over medium heat. Add onions, and sauté until tender. Add salt, garlic, green pepper and spices; sauté for 5-10 minutes. 

2) Add rinsed quinoa and stir until combined. Add corn, tomato sauce, and water or broth to onion/quinoa mixture. Simmer together 20 minutes. 

3) Add beans to the pot and simmer another 15 minutes. Serve with shredded cheese, cilantro, sour cream or whatever else you like to put on chili.  Enjoy!

Vegetarian Mulligatawny Soup

Folks, I'm warning you now: we're going to go vegetarian as soon as we eat up all the meat in our freezer.  But probably only for a little while.  Unless we love it.  But we keep telling ourselves that we'll be social omnivores, too.  So, I guess we'll see how it goes and maybe it won't really affect the recipes on this blog at all.  Do I sound a little shaky on this resolve?

Anyway, to psych myself up a little, I borrowed 100 Best Vegetarian Recipes from our library.  I bookmarked a few recipes, but this is the first one I chose to make.  I'm a soup person (hello understatement!) and a curry person (you should be muttering, "duh!" under your breath); therefore, this soup is an obvious choice.

If you've never heard of Mulligatawny, it's often served in Indian restaurants.  Actually, this soup is similar to this one, but I find the Mulligatawny recipe more interesting.  And I even enjoyed the inclusion of apples (gasp!).  Of course, as with most vegetarian dishes, you could add meat to yours and it would be just as tasty.  I promise I won't judge.

Vegetarian Mulligatawny Soup
(adapted from 100 Best Vegetarian Recipes)
Printable Recipe
Serves 4

Ingredients
2 tablespoons butter
1/2 cup diced red onion
1/4 cup diced red bell pepper
1/2 cup diced carrots
1/2 cup diced celery
1 large tart apple (such as Granny Smith), chopped
1 tablespoon curry powder
2 tablespoons flour
2 cups vegetable (or chicken) broth
2 cups water
3/4 cup coconut milk
1/4 cup uncooked long-grain white rice
1 tablespoon lemon juice
1/4 teaspoon salt, or to taste
dash red pepper flakes
1 tablespoon chopped fresh cilantro, more to garnish

Directions
1)  In a large pot, melt the butter of margarine over medium-high heat.  Add the onion and bell pepper; cook, stirring, until softened, about 2 minutes.
2) Add the carrots, celery, and apples; cook, stirring, until softened, about 4 minutes.
3) Stir in the curry powder and flour until absorbed.
4) Add the broth, water, coconut milk, and rice.  Bring to a boil.  Reduce heat and simmer, uncovered, for 20 minutes or until rice is tender.
5) Stir in the lemon juice, salt, and red pepper flakes; simmer 5 minutes. Optionally, for a thicker soup, puree the soup after cooking.
6) Stir in cilantro.  Sprinkle with additional cilantro before serving.  Enjoy!

Butternut Squash and White Bean Stew

I have this habit of jumping into things head first, especially when I get excited about something new.  However, I recognize that it's not always the best idea, especially when it comes to food.  For example, I wanted to try using more lentils in our meals.  Instead of making lentil tacos, I should have made this soup.  Or when I wanted to incorporate more squash in our family's diet, instead of making this squash soup (although delicious), I should have started out with this Squash and White Bean Stew just to get the husband used to the idea.  Although, really, can he be surprised by anything I make at this point?

Butternut Squash and White Bean Stew
(adapted from Relish)
Printable Recipe
Serves 4-6

Ingredients
1 tablespoon olive oil
1 cup onion, diced
2 cloves garlic
2 stalks celery, diced
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 teaspoon dried rosemary
1 tablespoon dried parsley
2 tablespoons tomato paste
1 can (14 ounce) diced tomatoes
4 cups butternut squash, peeled and cubed
2 cups water
2 cans (15 ounces) white beans, drained and rinsed

Directions
1) Heat oil in a large pot.  Add onion, garlic, and celery and cook until tender.
2) Add salt, pepper, rosemary, and parsley and stir until fragrant.  Add diced tomatoes, squash, and water and mix well.  Cover and bring to a simmer.
3) Reduce heat and simmer for 30 minutes or until squash is tender.  Uncover, stir in beans, and simmer until stew consistency.  Garnish with parmesan cheese, if desired.  Enjoy!

Cabbage and White Bean Soup

I couldn't not make this soup.  When I first read over the ingredients, I thought that the combined flavors would taste sort of Russian.  And, if you've read this blog for very long, you know that we have a soft spot for Russia in our house.  Cabbage?  Vinegar?  Someone who's actually from Russia is probably very confused right now, but to me this soup just screamed, "Make me!"


So about now you're probably looking over the recipe ingredients yourself and, if you're like me, you're thinking, "Caraway seeds?  Ok, I'll try the soup, but who has caraway seeds sitting in their cupboard?"  Because that is exactly what I thought.  And then I checked my spice rack and what do you know?  I have some.  Weird.  So if you're wondering if caraway seeds are necessary to this soup--no way.  But it does add a complex dill-like, fennel-y taste that you can't quite put your finger on.  Still a really delicious soup without the caraway, but definitely a more interesting soup with it.

Cabbage and White Bean Soup
(adapted from A Veggie Venture)
Printable Recipe
Serves 4-6


Ingredients
1 tablespoon vegetable oil
1 large onion, chopped
2 garlic cloves, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1/2 teaspoon caraway seeds, optional
1 tablespoon dried parsley
1 tablespoon dark brown sugar 
2 cups cabbage, chopped (about 1/4 medium-size cabbage)
3 cups chicken or vegetable broth
1 (15 ounce) can diced tomatoes
1 (15 ounce) can white beans, rinsed and drained
1 tablespoon apple cider vinegar
salt and pepper


Directions
1) In a large soup pot, heat oil and cook the onion until translucent.  Add garlic and cook until fragrant. 
2) Add the carrots and celery and cook another 3 minutes. Add the caraway, if using, and cook another minute. 
3) Stir in parsley, brown sugar, cabbage, and broth and cook for 5 minutes. Stir in tomatoes, cover and simmer for at least 30 minutes. 
4) Add beans and vinegar, simmer 5 minutes or until beans are heated through. Salt and pepper to taste.  Serve immediately or let rest for a day to allow flavors to meld.  Enjoy!