Category Archives: Lunch Recipes

Mar 5 2012

Quinoa garbanzo bean salad

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Trying to maintain a vegan diet, I have had to become more creative in the kitchen. I came up with this quinoa garbanzo bean salad today. It turned out great! Of course you can add or omit whichever ingredients you want. Instead of garbanzo beans you can use black beans and add some corn for a yummy side dish to tacos.

Ingredients

  • 1 can garbanzo beans drained
  • 1 1/2 cups cooked quinoa
  • 1 TBSP cilantro minced
  • 1/2 C cucumber diced
  • 1/2 C red bell pepper diced
  • 1/2 C tomato diced 
  • 1/4 C green onion minced
  • 1/4 mushrooms chopped
  • 1/2 avocado diced
  • 1 TBSP lemon juice
  • salt and pepper to taste

Directions

Drain garbanzo beans and set aside. Cook quinoa according to package. In a bowl, mix all the ingredients until well combined. Service as a side or enjoy as a snack.

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Mar 3 2012

Blakes black bean salsa

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My husband has a nack for coming up with some great salsa recipes. Here is is latest creation.

Ingredients

  • 14.5oz Can Rotel with green chiles, dont drain
  • 15oz Can black beans, drained
  • 14.5oz Can diced tomatoes , dont drain
  • 1 Tablespoon garlic
  • 1/4 Teaspoon ginger
  • 2 1/2 Teaspoons cumin
  • 1/2 red bell pepper chopped
  • 1/2 white onion chopped
  • 1/2 Tablespoon lime juice
Directions

Simmer the first 6 ingredients over medium heat for 15 minutes. Let col for about 15 minutes then pour all ingredients in a food processor. Processe to desired consistency. Refrigerate for an hour then serve with tortilla chips. Enjoy!

 

 

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Feb 21 2012

Vegan mac and cheese

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This turned out delicious!

  • 16oz package of elbow macaroni or pasta of choice (I usedBarilla whole wheat pasta
  • 3 cups shredded Daiya Cheddar Cheese
  • 3 tablespoons vegan butter
  • 3 tablespoons flour
  • 2 to 2 1/2 cups* unsweetened rice or soy milk (see recipe below for notes)
  • 1/4 teaspoon black pepper
  • Salt to taste (or omit, the Daiya is pretty salty)
  • 1/4 teaspoon paprika
  • Enough panko bread crumbs to liberally cover (I used an “Italian” flavored variety)
  • Red chili flakes to taste (optional)

1. Preheat oven to 350 degrees.
2. Cook pasta about 5 minutes until it’s just tender. Don’t cook all the way or it will fall apart when you bake it.
3. Drain pasta and transfer to greased baking dish. I packed it all into a smaller 8×10 dish so it would set up nice and thick.
4. Mix in about 2/3′s of the cheese into the pasta and set aside.
5. In a small pot melt the butter. Add the salt & pepper, then whisk in the flour until combined. Stir in the milk. Keep stirring until it starts to boil, then keep stirring for about another minute until it thickens up. *(Start with 2 cups of milk but if sauce gets too thick just add a little bit more, you don’t want it to be like a paste, just a thickened liquid).
6. Pour the milk mixture into the pasta and mix everything well. Top with the remaining cheese. Cover everything with a generous layer of breadcrumbs. Give the whole thing a light dusting of paprika.
7. Pop in the oven for 30 minutes or until the cheese is bubbling and top is starting to brown. If you like it spicy sprinkle some of the chili flakes on top when serving.

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