Tomato & Bean Crostinis

I wasn't sure what to make for dinner last night, when I was suddenly struck with inspiration! I mentioned to Jeff what I'd concocted in my head driving home, and he was totally game.

And the Tomato & Bean Crostinis were born.

Prep time: 10 min
Cook time: 15-20 min
Total time: 30 min

Yield: 2 servings (or more if served as appetizers)

Ingredients

• 1/2 cup tomato, chopped
• 1/2 cup beans, drained and rinsed
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/2 tsp dried basil
• 1 clove garlic, minced
• vegan cheezee sauce
• french bread, sliced
• shredded mozzarella cheese (optional)

Directions

1. Stir together tomatoes, beans, and spices. Set aside.
2. Spread vegan cheezee sauce on sliced bread.

3. Spoon bean mixture onto bread.

4. Bake in toaster oven for 15-20 minutes, until bread is toasted around the edges. If adding shredded cheese, sprinkle over bean mixture in the last few minutes of baking.

To keep these vegan, simply leave off the mozzarella cheese or use a vegan shredded cheese substitute.

These seriously turned out so good!

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Whole Wheat Cinnamon Rolls (vegan)

Christmas morning seemed like the perfect time to experiment a bit with making cinnamon rolls. I've made them before, but I wanted to create a vegan version. These turned out exquisitely well - some of the best whole wheat cinnamon rolls I've ever had! Some of the filling bubbled out making almost a caramel like substance on the bottom of these. I was skeptical at first, but I really think that is what made these so delectable.

 I didn't have any powdered sugar, so I enjoyed these without any icing. Jeff, however, said they were good, but that icing would make them even better!!

Cinnamon Rolls (vegan)

Yield: 12 rolls

Banana Bread

I made this banana bread over a month ago. I'm not sure where I found the original recipe, but I modified it to make it vegan. I pretty much ate the entire loaf. Oops!

Banana Bread

Yield: 1 9-inch loaf

A Little Bit Healthy, A Little Bit Sneaky Chocolate Chip Cookie Bars

I was uber-blog surfing yesterday. 
I would comment on a blog, and then go visit the blog of the person who commented just before me. Leave a comment, visit previous commenter, and on and on and on. It was lots of fun! I stumbled upon a lot of fun running blogs and a LOT of What I Ate Wednesdays (WIAW) posts. Like I said, lots of fun!

In my meanderings, I stumbled upon the blog Eat. Move. Balance. 
Eat whole foods. Move every day. Balance your life. 
Sounds like a great mantra/motto. In exploring that site a little, I found this recipe for some sneaky cookie bars. They sounded so good that I couldn't wait to give them a try! I didn't have all the ingredients, so I had to make a few modifications.

These turned out so delicious! In fact, even Jeff said he liked them. Yes, the entire pan was completely gone in less than 24 hours. Oops!

A Little Bit Healthy, A Little Bit Sneaky Chocolate Chip Cookie Bars

Ingredients

• 2/3 cup oats
• 1/3 cup whole wheat flour
• 3/4 cup (or 1/2 15.5oz can) chickpeas
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1/3 cup unsweetened applesauce
• 1 tsp vanilla
• 1/3 cup sugar
• 1/3 cup mini semi-sweet chocolate chips (I used ones that were dairy, nut and soy free)
• 
  

Directions

1. Preheat oven to 350°F. Lightly grease an 8x8 baking pan.
2. Combine the oats, flour, chickpeas, baking soda, baking powder, and salt in a food processor. Process until fine.
3. Transfer to a large bowl. Add the applesauce, vanilla, and sugar. Stir until well combined. Stir in chocolate chips.
4. Pour into prepared pan, making sure dough is evenly distributed.
5. Bakes for 25 minutes. Allow to cool before cutting into delicious squares.

Pasta turned Soup

I needed to make something for dinner. I thought pasta with red sauce sounded good, but, of course, I didn't have any red sauce on hand. I did have some veggies and tomato sauce. I could make a sauce from scratch. Without a recipe. Right?

Turns out, nope.

It turned out way too thin, so I improvised. Instead of serving it like a regular pasta, I served it like a soup. It was delicious!

Veggie Pasta Soup

Ingredients

• 1 T olive oil
• 2 celery stalks, chopped
• 1/4 medium red onion, chopped
• 1 medium carrot, chopped
• 2 cloves garlic, chopped
• 1 (8oz) can tomato sauce
• 1 (8oz) can water
• 1 (15.5oz) can black beans
• seasoned salt
• dried oregano
• dried basil
• crushed red pepper
• 6 oz elbow macaroni

Directions

1. Heat oil in large skillet. Add celery, onion, and carrots. Saute until slightly soft. Add garlic and saute for another minute or so.
2. Add tomato sauce, water, black beans and seasonings (to taste).
3. Meanwhile cook macaroni according to package directions.
4. Combine sauce and pasta and simmer for at least an additional 10 minutes to allow the flavors to combine.

Cheezee Sauce

Want to be vegan, but can't give up cheese? Here is a great recipe for when you need a cheese sauce substitute. We had this on top of Salsa Rice and Red Beans and it was TASTY!! It's even Jeff approved. Now, it's not exactly like cheese, but it's very good. Go ahead. Give it a try.

Cheezee Sauce

Yield: 1 1/4 cups

Ingredients

• 1/3 cup nutritional yeast*
• 1 1/2 T cornstarch
• 1/2 tsp + 1/8 tsp salt
• 1/4 tsp garlic powder
• 1/2 cup water
• 1/2 cup plain coconut milk
• 1 1/2 tsp olive oil
• 1 tsp fresh lemon juice
• 1 tsp apple cider vinegar
• 1/2 tsp yellow mustard

Directions

1. In a medium saucepan, combine the yeast, cornstarch, salt, and garlic powder. Whisk in the water and coconut milk, and bring to a boil. Reduce heat to medium and cook, stirring, until the sauce thickens, about 1-2 minutes.
2. Remove from the heat and stir in the oil, lemon juice, vinegar, and mustard. The sauce is now ready to use. if not using right away, refrigerate the sauce in a container with a tight-fitting lid, where it will keep for several days.

Recipe Credit: Cheezee Sauce. Vegan on the Cheap. Robin Robertson. pg. 36

*Nutritional yeast is not the same as the yeast used in baking bread. It can be found at most natural food stores I think in the bulk section.

Salsa Rice and Red Beans

Another Vegan score for dinner tonight!! This was very tasty, and bonus - Jeff really liked it! Of course, he did add some Frank's Red Hot sauce to it, but he adds that to everything. I no longer take any offense. :-) Seriously, though, this was super easy to make. You won't be disappointed. The original recipe said it yields 4 servings, but I think it yields closer to 6.

Salsa Rice and Red Beans

Yield: 4 servings

Ingredients

• 1 T Olive oil
• 1 med yellow onion, chopped
• 3 garlic cloves, chopped
• 1 cup long-grain white rice
• 2 cups water
• Salt, to taste
• 2 (15.5-oz) cans dark red kidney beans, drained and rinsed
• 1 (28-oz) can crushed tomatoes
• 1 (4-oz) can diced green chiles, drained
• 1 tsp chili powder
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 1/2 cup Cheezee Sauce, optional (recipe coming soon)
• 1 large ripe tomato, diced

Directions

1. In a large skillet, heat the oil over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds longer. Stir in the rice and water. Add salt to taste, cover, and simmer until the rice is tender, 35 to 45 minutes.
2. Stir in the beans, tomatoes, chiles, chili powder, oregano, cumin, and pepper. Simmer to heat through and blend the flavors, about 10 minutes. Taste and adjust seasonings, if necessary.
3. Serve hot, topped with the diced tomato and drizzled with the cheezee sauce, if using.

Recipe Credit: Salsa Rice and Red Beans. Vegan on the Cheap. Robin Robertson. pg 132.

Three-Bean Loaf

Once again, I did not have the right size pans or bowls to make this, and, of course, I didn't adjust the recipe quantity. In the midst of preparing this, I had to put it on hold, run to Wal-Mart, and buy large pans and bowls. Oops! BUT now I should be all set for future recipes. Yay!

I thought this was quite tasty! Jeff didn't care for it nearly as much, so I doubt I'll be making it with any frequency. The thing with a bean loaf is to remember that it is NOT meat and will not likely have the same consistency or flavor. If you're expecting meat, you might be disappointed. If you're expecting flavorful beans in a different form, then you might be pleasantly surprised.

This was actually taken the next day, after I'd warmed up a slice in a fry pan.

Three-Bean Loaf

Ingredients

• 1 T Olive oil
• 1 med yellow onion, finely chopped
• 1 celery rib, finely chopped
• 4 garlic cloves, minced
• 1 (15.5oz) can chickpeas, drained and rinsed
• 1 (15.5oz) can black beans, drained and rinsed
• 1 (15.5oz) can dark red kidney beans, drained and rinsed
• 1/2 cup ketchup
• 2 T soy sauce
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup dry bread crumbs
• 1/2 cup old-fashioned oats
• 1/2 cup wheat gluten flour (vital wheat gluten)
• 1/2 cup chopped fresh parsley
• 2 T yellow mustard
• 1 T brown sugar
• 2 tsp apple cider vinegar

Directions

1. 1. Preheat the oven to 375F. Lightly oil a 9-inch loaf pan. Set aside.
2. In a large skillet, heat the oil over medium heat. Add the onion, carrot, celery, and garlic. Cover and cook until softened, about 10 minutes. Remove from heat and set aside.
3. Place the three varieties of beans in a large bowl. Mash well, leaving some texture. Add the onion-carrot mixture, then stir in 1/4 cup of the ketchup, soy sauce, salt, and pepper. Add the bread crumbs, oats, flour, and parsley. Mix until well combined. Spread the mixture evenly in the prepared pan and smooth the top.
4. In a small bowl, combine the remaining 1/4 cup ketchup with the mustard, sugar, and vinegar. Mix well. Spread the topping mixture over the loaf. Bake until firm, 50 to 60 minutes. If the top begins to brown too much, cover loosely with foil. Remove from the oven and set aside on a wire rack for 10 minutes before slicing.

Recipe Credit: Three-Bean Loaf. Vegan on the Cheap. Robin Robertson. pg 155.

Pasta e Fagioli

This one comes with a bit of a funny story. When we left MN, we anticipated being on the road for a long time and space was very limited. We got rid of most everything - including most of our kitchen stuff. We kept one small fry pan and one small pot (2qt). I didn't think much of it when I began making this recipe, but when I still hadn't added the pasta, I was in some trouble. I had to get a little creative. It was humorous (at least to me). I had to try to divide the partially cooked ingredients between a bowl and the pot and hope I got it divided evenly. It was a mess! :-)

The end result was really tasty, though. This comes even Jeff-approved. Don't forget the salt and pepper!

Ingredients:

• 2T olive oil
• 3 garlic cloves, minced
• 1 (28-oz) can crushed tomatoes
• 1 (15.5-oz) can white beans, drained and rinsed
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1 bay leaf
• 2 cups vegetable broth
• Salt and black pepper
• 8 oz elbow macaroni or other small pasta
• 1 tsp dried parsley

Directions:

1. Heat olive oil in a large pan over medium heat. Add the garlic and cook until softened, about 1 minute. Reduce the heat to low and stir in the tomatoes. Add the beans, oregano, basil, bay leaf, stock, and salt and pepper. Simmer over low heat for about 20 minutes.

2. In a large pot of boiling water, cook the macaroni over medium-high heat, stirring occasionally, until it is al dente, about 7 minutes. Drain well and add to the bean mixture along with the parsley.

3. Simmer gently to blend flavors and finish cooking the pasta, about 10 minutes. Remove the bay leaf and discard. Taste and adjust the seasonings, if necessary, before serving. Serve hot.

Recipe credit: Pasta e Fagioli. Vegan on the Cheap by Robin Robertson. Pg 64.

Better Bean Burgers

The last time I attempted to make non-beef burgers, Jeff thought they were disgusting. I, of course, loved them! When I found this recipe for black bean burgers, I thought it was worth a try. We both enjoyed them this time. Score! The consistency is slightly different from a regular burger, but the taste was good - especially with the condiments. :-)

Ingredients:

• 1 (15.5oz) can black beans, drained and rinsed
• 3 T wheat gluten flour (vital wheat gluten)
• 1/2 c dry bread crumbs
• 1/4 c red onion, minced
• 2 tsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 T olive oil
• 4 burger rolls
• Condiments of choice

Directions:

1. Place the beans in a medium bowl and mash well. Sprinkle the flour on the beans and mix well to combine. Add the bread crumbs, onion, parsley, salt, and pepper. Mix well. Use your hands to shape the mixture into 4 patties, no more than 1/4 inch thick. Set aside.

2. In a large skillet, heat the oil over medium heat. Add the burgers, cover, and cook for 5 minutes. Uncover, use a spatula to flip the burgers, and cook, uncovered, for an additional 5 minutes.

3. Serve on burger rolls with your favorite condiments.

Recipe credit: Better Bean Burgers. Vegan on the Cheap by Robin Robertson. Pg 178.

Garden Rotini and Chickpea Salad

Yesterday, I actually sat down and planned out a week of menu ideas. Unfortunately, I didn't have a chance to hit the grocery store until today. Still, here is my first vegan dish. I thought it was very tasty! Jeff enjoyed it, too, but I didn't realize that he doesn't care much for pasta salads. Oh well, more for me! :-)

Ingredients:

• 8 oz rotini
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 medium carrot, shredded
• 1 celery rib, chopped
• 1/2 roma tomato, diced
• 2 radishes, cut into 1/4-inch slices
• 1 cucumber, diced
• 1/2 cup frozen peas
• Annie's Natural Goddess dressing

Directions:

1. Bring a large pot of water to boil. Cook rotini according to package. Drain well and rinse with cool water. Transfer to a large bowl.

2.  While pasta is cooking, prep vegetables. Add all the vegetables to the cooked pasta. Drizzle with 1/3 to 1/2 bottle of dressing  and toss gently to combine.

*Recipe adapted from Garden Rotini and Chickpea Salad with Inner Goddess Dressing. Vegan on the Cheap. pg. 85.

Off Track

Since leaving MN, we've gotten way off track with our eating. A few months prior to leaving, we made the choice to become Vegan/Vegetarian - if not always, at least primarily. There are many reasons behind this choice. I'm not going to get into them right now.

Right now, I'm just going to share with you my excitement at the future.

Like I mentioned before, since leaving MN we haven't been very good about living this new lifestyle. We've even *gasp* gotten into the habit of choosing convenience (i.e. McDonald's) over healthy.

This needs to STOP!

Over the past couple days, I've searched online for Vegan or Vegetarian dining options and resources in the Vegas area. That got me excited, but I knew it wasn't enough. We can't afford to eat out every meal.

So, where does a Vegan newbie go? Amazon.

I found a couple cookbooks that, I hope, will help me learn to be a better Vegan. I'm so excited for these two titles to arrive.

In the meantime, I also purchased a few Kindle cookbooks (for free!) to help me get started.

I can't wait to get back in the kitchen and try some new recipes, expand my taste palate, and share my new adventures with all of you.

Note: If you're not into Vegan eating, do not worry. While I'll be primarily posting Vegan or Vegetarian recipes, I'm sure my sister will continue to post her favorites recipes here.