Archive | Recipe RSS feed for this section

Cheesy Vegan Stuffed Peppers with Quinoa Recipe

16 Aug
A delicious alternative to meat, quinoa, black beans, Vegan cheese and other ingredients make this a delish' dish!

A delicious alternative to meat, quinoa, black beans, Vegan cheese and other ingredients make this a delish’ dish!

 

It’s always a good sign when the kids celebrate with a “Hooray!” when you tell them what’s for dinner.  Tonight’s celebration involved stuffed peppers that is loaded with nutrients, filling and will have your taste buds dancing, along with some eager (and hungry) people!  (Psst… if you don’t like bell peppers, the stuffing is awesome without them so Try it!

Carve out a little bit of time because this isn’t something you can put together in a pinch but it DOES make for awesome leftovers as the flavors intensify overnight 🙂

TiV Vegan Stuffed Peppers Step 1

TiV Vegan Stuffed Peppers Step 1

 

TiV Vegan Stuffed Peppers Step 2

TiV Vegan Stuffed Peppers Step 2

 

TiV Vegan Stuffed Peppers Step 3

TiV Vegan Stuffed Peppers Step 3

 

TiV Vegan Stuffed Peppers Step 4

TiV Vegan Stuffed Peppers Step 4

 

 

 

Serves 8-10

What you need:

  • Olive oil (or grape seed oil) to coat pan
  • 1 cup of onion diced small (1/3 -1/4 large sweet onion)
  • 2 large or 3 medium stalks of celery diced small
  • 1 tbsp cumin
  • 1 tbsp minced garlic
  • 2 cans of diced tomatoes (drain but save the juice)
  • 1 package 11oz. frozen spinach defrosted and drained
  • 3 medium to large carrots grated small
  • 1 1/2 -2 cups sweet corn kernels (canned or frozen is fine if you don’t have fresh)
  • 3/4 cup sprouted quinoa (or regular quinoa) rinsed very well
  • 1 can drained and rinsed black beans (or 1 1/2 – 2 cups cooked)
  • 2 cups water
  • 2 cups shredded vegan cheese (we like Enjoy Your Heart Vegan Mozzarella & Cheddar mix)
  • 5 bell peppers -we prefer red, orange and yellow  (Go crazy, get organic if you can with all of the ingredients 🙂

 

What to do:

 

Step 1:  Add oil to pot over medium heat.  Once heated, add celery and onion and cook until tender (5 min.).  While cooking, drain canned tomatoes and pour tomato juice into baking dish (we recommend a pan with a higher lip).  Mix in cumin and garlic for one minute.

Step 2:  Add tomatoes, spinach, grated carrots and quinoa.  Stir and allow any liquid to evaporate (around 3-5 minutes)

Step 3:  Continue by adding beans, corn, and mix in 2 cups of water.  Put the lid on the pot, bring to a boil and then lower heat to medium low for 15 minutes.  Turn the oven on to 350 degrees. Use this time to grate the cheese and clean & cut the bell peppers.  Place the peppers in baking pan or dish atop the tomato juice.

Step 4:  Use 3/4 of your cheese and mix in pot.  Fill the peppers with mixture and place in the oven, covered with aluminum foil, for 20 minutes.  Remove foil and sprinkle remaining vegan cheese on top, turn broiler on to melt cheese (10-15 minutes – keep an eye on it)

We choose not to use salt and pepper and those in the house that prefer it normally have admitted that it doesn’t need it however feel free to add if you please 🙂

 

Great for parties and all seasons!  Enjoy! 🙂

 

A delicious alternative to meat, quinoa, black beans, Vegan cheese and other ingredients make this a delish' dish!

A delicious alternative to meat, quinoa, black beans, Vegan cheese and other ingredients make this a delish’ dish!

 

Advertisements

Fruit Sushi “Frushi” Dessert – A Try it Vegan Summer Dessert Recipe

6 Aug
Try it Vegan Fruit Sushi "Frushi"

Try it Vegan Fruit Sushi “Frushi”

Introducing your new favorite:  Fruit Sushi  “Frushi”

Bite sized.  Sticky, sweet rice.  Fresh juicy berries atop melted vegan chocolate, strawberry preserves or, better yet, coconut jam.

Finger.  Licking.  Good.

There are many variations but fruit sushi or “Frushi” is a dessert that is a great party pleaser and tastes better than it looks which was once thought impossible! 🙂  Take advantage of the delicious summer fruit and “Try it”!  Let us know what you think 🙂

***This is a Cool Kid Corner Favorite!!***

(You are viewing my husband’s birthday cake… instead of a typical flour cake, we decided to take a different route and it was worth it!!)

Try it Vegan fresh fruit atop sweet rice ... delish'!

Try it Vegan fresh fruit atop sweet rice … delish’!

Suggested ingredients:

  • 1 can (14 oz) of unsweetened coconut milk (go crazy… buy organic with all ingredients if you can, your taste buds and health will thank you!)
  • 14 oz. water
  • 1 3/4 cups of dry sushi rice (rinse very well first)
  • 3 1/2 tbsp Vegan sugar
  • 1/4 tsp salt
  • Fresh fruit washed, dried and larger pieces cut to fit  (We used champagne grapes, blackberries, raspberries & strawberries but other fruit makes it incredibly colorful such as kiwi, pineapple, mango and mandarin oranges to name a few)
  • Fruit preserves (we used Strawberry preserves, coconut jam ((SO SO GOOD!  We found this in a specialty store but completely worth the splurge if you can find it!)) and also orange marmalade
  • Vegan chocolate melted (not necessary but for the chocoholics out there like us… you are welcome 😉
TiV Fruit Sushi Frushi Ingredients that will make it difficult for you to wait until it's done.

TiV Fruit Sushi Frushi Ingredients that will make it difficult for you to wait until it’s done.

What to do:

  • Pour unsweetened coconut milk, water and rice into pot and bring to a boil.  Reduce heat to simmer, put a lid on it and let it sit until the rice has absorbed the liquid.  Once absorbed, mix in sugar and salt then fluff with a fork and let cool.
  • Once the rice has cooled, scoop a small amount of rice and roll into an oblong shape and flatten on top (like a Mounds bar, if you are familiar with the shape and size).
  • Spread your choice(s) of preserves atop to act as a “glue” (for my fellow chocoholics, vegan chocolate makes another great choice but hurry and put the fruit on before it dries!)
  • Place fruit of your choice on top.
  • *Option for some, necessity for others… drizzle vegan chocolate atop some (but not all! 🙂
  • Lick fingers clean  Enjoy!

Try it and let us know what you think!

IMG_1062

IMG_1055

Meatless Monday: Lemon Infused Zucchini Bean Salad Recipe

10 Jun

TiV Lemon Infused Zucchini and BeansSome of the most delicious dishes are so simple, inexpensive and fast, it’s almost a crime.  This dish is equally as good hot, room temperature or straight out of the refrigerator so it makes an awesome meal yet the leftovers are perfect for lunch at work or school.

My Greek Cypriot mother in law makes it with fresh black eyed beans something here in the States, I have yet to find.  (If you know where we can find some, let us know!)  It’s a dish the kids love as well and is filling, also great to serve with a high quality dense bread to absorb all of the “liquid goodness” 🙂

***This also goes very well as a side with our Vegan Cypriot Greek Meatballs -Keftedes***

Of course you can add your spices as we often desire in our other dishes but we would encourage you to keep this one simple and enjoy the flavors of these few ingredients on their own.

TiV TIP:  Not only are organic zucchini’s eliminating a ton of harmful chemicals and free radical damage to your body but there is so much more flavor in organic produce, period.

For 1-2 people, you will need:

  • 1 can of white beans or black eyed beans
  • 1 lemon
  • 1 zucchini sliced in even chunks
  • pink Himalayan salt (or salt of your choice)
  • olive oil
  • **lemon infused olive oil**  (not a must have but a nice little final touch!  If you have never tried an infused olive oil, treat yourself and try it 🙂

TiV Lemon Infused Zucchini and Beans Frame

Simple Steps:

TiV Zucch Bean Steps Frame

Add olive oil to pan (this is one of the few dishes that we are heavy on the olive oil… a few tbsp).  Heated on medium heat.  Add zucchini (we sliced longways once and cut larger sized chunks) and cook until soft, about 7-10 minutes if larger, 3-5 if you prefer chopped size.

Add drained and rinsed beans (removing some of the salt to add our own), sprinkle some salt to taste (we love pink Himalayan but if you don’t have it, use what you do have).  Add to bowl.

Squeeze at least 1/2 lemon and top with a small bit of lemon infused olive oil or plain if that is what you have.

TiV Zucchini Beans finale Frame

Meatless Monday:  Simple, delicious, inexpensive, healthy and a great protein choice.  Try it!

Sexy Summer Pasta Salad Recipe! (with Photos)

31 May

Need a dish to bring to a summer BBQ or have a party that needs a dish that will “WOW!” everyone?  You will LOVE this and after one bite, they will love YOU!

This is by far, a favorite request and it’s versatile so have fun adding more ingredients!  If you are new to Try it Vegan, note that we LOVE to eat with our eyes first so that is why there is a rainbow of colors in this salad.

Sometimes there are some dishes that require some extra love and this is one of them so plan accordingly and plan to make this the night prior to let all of the flavors marinate or if you don’t have time, make extra because it is AWESOME the next day like some other dishes.

For the record, the hot dog is vegan 🙂

tiv close up hot dog sexy pasta

Tiv Sexy Summer Ingred

20130531_135517 Tiv sliced veggies TiV sexy salad food prep Tiv sexy salad dressing

20130531_143726

Ingredient Suggestions for Pasta Salad:

(I didn’t measure this time around but offer suggestions below)

  • small jar of artichoke hearts in oil (2 cups chopped)
  • sun-dried tomatoes in oil (about 10 or 1/2-3/4 cup chopped)
  • 2 small cucumbers diced
  • 1 zucchini diced
  • 1/2 small jar of roasted red peppers or 1/2-3/4 cup chopped
  • red, yellow and orange small sweet peppers (2 of each color or 1/2 of bell peppers) chopped
  • cup of sliced cherry or grape tomatoes
  • 1/4-1/2 cup of diced red onion
  • 1 pound of pasta

(broccoli florets cut small make a great addition to this salad along with black olives, not shown)

Dressing:

(*****if making a day ahead, make half of the dressing, mix all ingredients and allow the flavors to set overnight.  Prior to serving, make and add the second half)

  • 1 1/3 cup of olive oil
  • 2/3 cup red vinegar
  • 2 tsp dried thyme
  • 2 tsp dried oregano
  • 2 tsp dried parsley
  • 2 tsp salt
  • 1 tsp black pepper (or to taste)
  • 2 avacados
  • 2 cloves of garlic

Cook pasta according to package directions, rinse with cold water.  Add all ingredients in large bowl.  In a Vitamix or blender, add half of the dressing ingredients (or all if you will serve immediately) and blend until smooth.  Pour over vegetables and pasta and chill prior to serving.

tiv hot dog sexy pasta

Try it! 🙂

Mo’s Vegan Lentil Sloppy Joe Recipe (with 15+ Pictures) (Sloppy but Scrumptious)

11 Apr

Sloppy Joes are an American comfort food that are just as enjoyable without the meat and some of us may argue, better!  If you have kids or other loved ones that think that they don’t like lentils plain, this is a great way to make a fun meal that is full of protein and good nutrition. 

You don’t have to be labeled a “Vegan or Vegetarian” to make this and it’s a great way of cutting out the cholesterol for at least one meal.

High in Fiber and Protein, Low in Fat, Sodium & ZERO Cholesterol. 

(Meat eaters or anyone interested in calories, fat, etc…Check out the nutrition information below)

TiV Sloppy Mo Joe final 2You have several options with this recipe so play around with it!

  • Instead of lentils, we also enjoy using soy meatless crumbles or TVP (Textured Vegetable Protein).  I just wanted to share with you a recipe for once that is without it because so many of us have lentils in a jar or bag somewhere in our pantries.  Another option is doing half and half which gives a nice texture.
  • You can totally cheat and use a can or a packet for the spices and/or sauce, of course.  We always have these simple spices & ingredients in and it doesn’t take long to throw it all together.
  • Instead of a roll you can always serve this plain, as a side dish or over rice.

This is the healthier of my Sloppy Mo, err, Sloppy Joe recipes… Enjoy!

TiV Sloppy Mo Joe ingredients

Here is what you need at a glance…

TiV Sloppy Mo Joe Lentils and carrots

TiV Sloppy Mo Joe Bell Peppers

2 cloves of garlic, cumin, coriander

Put lentils and water in pot on high

Once boiling, add carrot

Misto with olive oil or grapeseed oil, add onions and bell peppers

Add salt, cumin, coriander, & chili pepper

Worcestershire sauce and agave or sweetener of your choice

Some tomato sauce and a sprinkle of oregano are optional- more suggestions included

TiV Sloppy Mo Joe ready

What you need for 4-6 servings:

  • 1 cup lentils dry (rinse well and make sure there aren’t any stones)
  • 1 carrot diced (if organic, wash and leave the skins on… your body will thank you)
  • 2 1/4 cups of water  (*I don’t use a lot of salt.  If you normally salt water, go for it)
  • olive oil, grape seed oil or water
  • 1 cup of diced onion
  • 1 cup of diced bell pepper (we used red and yellow and snuck in some green sweet Italian pepper)
  • 2 cloves of garlic minced
  • 1 1/2 tbsp Worcestershire sauce
  • 1 tbsp of brown sugar OR 1 tbsp of agave OR both  (or sweetener of your choice) (see my note below)
  • 1-3 tsp salt  (I just use 1 tsp-I am not a huge fan of salt but most people I speak with are so taste before you add)
  • 3/4 tsp cumin
  • 3/4 tsp corriander
  • 3/4 tsp chili powder
  • 1/2 tsp oregano (optional)
  • 1 cup of tomato sauce OR 4-5 oz of tomato paste and 1 1/4 cups of water OR (I’m cringing saying this but if you don’t have either, ketchup.  Not my first choice but the kids love it.  This time we used the tomato paste and water)

Directions:

TiV Sloppy Mo Joe final close up1.  Pour 2 1/4 cups of water into pot with 1 cup of lentils and bring to a boil.  Once boiling add chopped carrot, mix and simmer for 20-30 minutes until tender, mixing it at times.  Drain any excess water.

2.  In medium to large pan, add a small amount of water or olive oil and heat on medium.  Add onions and peppers and cool on medium low until the onions are translucent.  Add garlic and cook until fragrant.

3.  Add lentils to pan and combine Worcestershire sauce, salt, spices and sweetener of choice.  (**If you are are not used to using sugar and prefer to steer clear of too sweet, use the agave.  If you are used to foods with a lot of salt and/or sugar/sweeteners I would just use the tbsp of brown sugar.  I chose to use the tbsp of agave which was nice for me but added a teaspoon of brown sugar for the kids :()

4.  Add 4-5 oz. of tomato paste and 1 1/4 cups of water or 1 cup of tomato sauce.   (Adding a teaspoon of oregano is optional)

5.  Simmer until thickened and soft (liquid evaporated) but it should not be mush.

6.  Eat as is or add to hamburger bun/ roll of your choice.

I was curious about the nutritional content when it came to ground beef vs. lentils since I used to eat mine with ground beef years ago.  If you’d like to see for yourself what the facts are WITHOUT the other ingredients.

Beef:  Ground, Cooked 85% lean meat/ 15% fat  VS.  Lentils, TiV Sloppy Mo Joecooked/boiled without salt

    • Serving Size:  Beef:  LESS THAN 1/2 cup (3 oz.)   vs.  Lentils 1 full cup  (7.5 oz.)  (You would have to double the amount of Beef or cut the lentils in half to make this even on a kaiser roll.  I’m going to double the beef considering that would still be less than what a restaurant would serve)
    • Calories:  Beef (6oz) 408,  Calories from Fat 220 (> than half)  VS.  Lentils 1 Cup/ 7.5 oz  230 , Calories from Fat  12

<

two lines to rule them all

one (nerdy) doula's adventures in pregnancy, motherhood, and birthwork

How I Saved My Thyroid

How I overcame Grave's Disease and Hyperthyroidism by finding my voice, and eating a vegan, corn-free diet

Recipes For Compassion

Mindful Vegan Cooking and Recipes

the cozy vegan

compassionate food & lifestyle blog.

Bunny Kitchen

Exploring the possibilities of cruelty free food

Renovating Your Mind

Practicality, Sensibility & Truth In The New World

Beautifully Vegan

Be your own veggiesaurs. Rawrrr.

an unrefined vegan

unbleached, unprocessed, unrefined...and cruelty-free

Heavenly Vegan Baking

For the best easy to make vegan recipes

Barefoot but in Stilettos

A life of hypocritical yet humorous moments

Kitchen Rebellion

Vegan, hippie free, f*cking awesome

V 8 Mile

Eatin' veggies, vegetarian and gluten-free in the greater Motor City & while traveling

ethnic vegan

Welcome to ethnic vegan, your source for great vegan and vegetarian ethnic recipes and info since 2004

An Ode To Mung Beans

Mung beans are amazing, but I am here to show you that there is more to vegan cooking than tasty little legumes!

MY FRENCH HEAVEN

Food, Photography & Joie de Vivre

Abena EATS!

One bite at a time.

mydearbakes

showcasing my dear's wonderful bakes!

Ray Ferrer - Emotion on Canvas

** OFFICIAL Site of Artist Ray Ferrer **

Cooking is Therapy

Recipes and ramblings from the therapeutic kitchen of yours truly.

Adventures of a PharmD-To-Be

May-August 2011 in Singapore, June 2015-April 2016 Pharmacy Rotations, and August 2015 in Malawi

%d bloggers like this: