Mung Bean Bulgar Soup

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Ingredients
Half a container of vegan vegetable stock
1/4 cup bulgar
1/4 cup mung beans
1 Roma tomato diced
1 tbsp of garlic salt
1 tbsp of celery seed
1 tbsp of peppercorns
3 pearl onions peeled and diced
1/2-1 cup water

Directions
1. Place all ingredients in a slow cooker and cook on low for 4 hours
2. Add water based on your preference for the thickness of the soup (the bulgar soaks up the stock).
3. Cook on high for an hour
4. Serve – if thicker consistency the soup is good with garlic crackers for dipping.

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Quinoa with Green Peppers and Tomatoes

Ingredients
2/3 cup of quinoa
1 1/4 cup of water
Half green pepper diced
Half tomato chopped
2 pearl onions chopped
1/4 cup of cumin
1 tsp red curry paste
1 tbsp earth balance butter (I used preflavored with garlic)
Pinch of saffron
Black pepper to taste

Directions

Add all ingredients to medium size sauce pan
Cook on medium heat for 20-30 minutes or until liquid is absorbed (stir occasionally)
Serve!

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Breaded Eggplant

PicsArt_1395010397236 (1)So I’ve never really liked eggplant, which is naturally why I attempted to cook it. I keep cooking something until I find a way I like it, if possible.

About Eggplant – As well all know, or most of us, it is a purple glossy item. They are at their very best from August through October when they are in season.

Fun Fact: Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes.

Health Benefit: Eggplant also contains important phytonutrients, many which have antioxidant activity. Phytonutrients contained in eggplant include phenolic compounds, such caffeic and chlorogenic acid, and flavonoids, such as nasunin.

Ingredients

  • Eggplant
  • Breading
  • Ener-G Egg Replacer
  • Tomatoes
  • Potatoes
  • Salt
  • Pepper
  • Oil
  • Dill

Directions

  • Follow Egg Replacer directions (1 1/2 teaspoon of mixture + 2 tbsp of warm water) – I used two servings of this, as it equals two eggs
  • Slice Eggplant longways
  • Pour breading into bowl
  • Dip eggplant into egg replacer
  • Coat with breading
  • Slice tomatoes and potatoes
  • Place everything on a baking sheet/dish
  • Drizzle olive oil on potatoes
  • Season tomatoes and potatoes with salt, pepper, and dill
  • Bake on 350 for 20 minutes – Turn eggplant and stir potatoes – Cook an additional 10 minutes

Homemade Salsa

PicsArt_1380410286134So last night I was hungry for chips and salsa…. I had the chips but not salsa and I was too lazy to  go out and get some. Well, VIOLA I had the ingredients to make salsa in my fridge. I’m a little picky about my salsa, I don’t like the big chunky kind. I like salsas that are similar to restaurant style. Luckily, I have a blender and I think it came out to a perfect consistency for me.

 

Ingredients

  • Cherry tomatoes (I used yellow and red) whole – about 2 handfuls
  • Cilantro – about 3 tbsps
  • Onions chopped – 1/4 cup
  • Peppers chopped – 1/2 cup
  • 1 large spoonful of garlic
  • A dash of lime juice
  • Salt to taste
  • Pepper to taste

Directions

  • Add all ingredients to blender and mix until the consistency you prefer. With my Nutrabullet, it was just right after about 10 seconds