Tropical Slow Cooker Jamaican Stew

Tropical Slow Cooker Jamaican Stew

I find that ethnic foods are really easy to enjoy as a vegetarian because rather than emphasizing portion sizes, salt, or fat content, they really take advantage of complimentary flavors. An obvious great combination is the sweet potato and cinnamon. Another delicious flavor combination is the curry powder and coconut milk. This recipe sounds complicated but it’s another sneaky, easy crock pot recipe. Definitely try this one!

Ingredients:

·        1 Tbsp. extra virgin olive oil

·        2 cloves garlic, minced

·        2 cups sliced baby carrots

·        ¼ large onion

·        1 sweet potato, peeled and diced

·        2 medium-sized tomatoes, diced

·        2 tsp. curry powder

·        1/2 tsp. dried thyme

·        Dash of cinnamon

·        Dash of nutmeg

·        Freshly ground black pepper

·        2 (16 oz.) cans pinto beans (or kidney as substitute)

·        1 cup unsweetened coconut milk

·        2 cups vegetable broth 

Directions:

1.   Chop up the garlic, carrots, onion, sweet potato, and tomatoes and combine in a bowl. (I did this the night before so the next morning, it took me 5 minutes to place everything into the slow cooker).

2.   Pour the oil into the slow cooker and start heating. Stir in all the spices and heat.

3.   Add the remaining ingredients.

4.   Reduce heat, cover, and cook on low for 6 to 8 hours.

Vegan Enchiladas

“Tastes better than the real thing” Vegan Enchiladas

I made these enchiladas at the same party that I made the Party Sparkling Limeade. Like the limeade, this recipe was a hit. One person at the party even said that these “taste better than the real thing”… and he was referring to the chicken enchiladas that I had also made. Yay for a vegan victory!

Ingredients:

·        Vegan nonstick cooking spray

·        1 ½ cups of water

·        Dash of salt

·        ½ cup dry lentils

·        8, 7 inch flour tortillas

·        1 cup of sliced carrots

·        1 ½ teaspoons ground cumin

·        1 tablespoon olive oil

·        2 cups of chopped vegetables (Can be zucchini, squash, eggplant etc.)

·        14.5 oz can of chili-style tomatoes

·        1 ½ cups of vegan cheese

Directions:

1)   Spray a rectangular baking dish with nonstick spray and preheat oven to 350 degrees Fahrenheit.

2)   Combine the water, lentils, and salt in a saucepan and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Drain once done.

3)   In a skillet, cook the carrots and cumin in the oil for 2 minutes.

4)   Add the rest of vegetables and cook for another 4 minutes.

5)   Remove from heat and stir in the lentils, half of the tomatoes (with juice), and half of the cheese.

6)   Divide the mixture evenly among the 8 tortillas, roll them up, and place face down in the sprayed baking dish. Top with the rest of the tomatoes and cheese.

7)   Cover the dish with aluminum foil and bake for 8 minutes.

8)   Remove foil and bake for another 10 minutes.

Vegan Meatloaf/Burgers/Meatballs

Vegan Meatloaf/ Burgers/ Meatballs

In my opinion, there’s nothing to cure a case of homesickness like your favorite comfort food made by your mom. My favorite comfort food is meatloaf. Before you turn away in disgust because meatloaf might have a bad rep in your eyes, hear me out! My mom’s meatloaf is made with Stovetop stuffing and meat… that’s it! So, because now I can’t eat her meatloaf, I found a recipe that comes very close to satisfying that craving. This recipe has a great combination of spices (like store-bought stuffing), has protein, and has the moist, fluffiness from the oatmeal. This is my favorite recipe that I have ever made!

Inspiration: FrozenAssets


Ingredients:

• 1 pound tofu, mashed
• ½ cup oatmeal
• ½ cup Wheat germ
• 2 tablespoons onion powder
• 1 tablespoon parsley, chopped
• 1 teaspoon salt
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• 1/3 cup ketchup
• 2 tablespoons barbecue sauce

Directions:


1) Mash tofu in a big bowl using a fork.


2) Add all of the ingredients except the ketchup and barbecue sauce.




3) For a meatloaf, preheat the oven to 350 degrees Fahrenheit.


4) Spray a loaf pan with vegan nonstick spray and pat the tofu loaf.





5) Bake for 30 minutes. After 20 minutes, drizzle the ketchup and barbecue sauce over the loaf and continue baking for the remaining 10 minutes.




6) For the burgers, shape them into patties and bake at 350 for 20 minutes.

7) For meatballs, heat 1 tablespoon of oil in a pan and cook the meatballs on medium high heat until they are light brown in color.

10 Minute Summer Pasta Primavera

10-Minute Summer Vegetables & Quinoa

Ingredients

·        1 small zucchini

·        2 small chopped tomatoes

·        1 tablespoon pesto (store bought is not vegan)

·        1/2 cups fresh spinach 

·        1/3 cup chickpeas (optional)

·        Fresh parsley

·        Pine nuts (optional)

·        3/4 cup quinoa (I used Trader Joe's Harvest Grains Blend)

·        1-1/2 cups water 

Directions:

1-  Boil the water either over the stove or in a kettle.

2-  Combine the pesto, zucchini, and tomato in a saucepan and sauté for 5 minutes.

3-  Meanwhile, add the quinoa to the boiling water in a saucepan. Let the water reboil. Lower heat and simmer for 10 minutes. 

4-  Add the spinach and chickpeas to the zucchini and tomato mixture and cook for another 3 minutes (or until the spinach has wilted).

5-   Pour the vegetables over the quinoa and top with fresh parsley and pine nuts.