Tag Archives: protein

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!

Vegan Cheesy Enchiladas Recipe- treat yourself to Mexican tonight!

31 Jan

tryitvegan enchiladas with quacamoleThis is a fairly simple recipe and a family favorite!  Loaded with protein and no cholesterol, there is a ton of flavor and  great textures, this is sure to please! The cheese sauce also makes an incredible dip for nachos, chips, vegetables plus don’t forget Super Bowl and, of course,  perfect for this dish.

 

When we first introduced a Vegan diet in our house, this was one of my “best sellers” for the kids and DH.  Hook, line and sinker, they LOVED it and it has since become a monthly dish.  We don’t serve it with any other side dish since it is incredibly filling and we keep it fairly simple but you can go crazy with the toppings!

Sadly, leftovers normally sit in the fridge until it’s time to clean it out however with this dish, it is a different story 😉  (I’m actually looking forward to lunch tomorrow, nom!)  The recipe serves 5-6 people.  Enjoy and let me know your thoughts!

What you need:

  • 12 tortillas
  • 3 cans of beans of your choice (we used kidney, pinto and black beans, 14 1/2 oz. cans each)
  • 2 cans of enchilada sauce (15 oz. each)
  • 2 cups chopped onions
  • Salsa (fresh is best, we grabbed some pre made at Whole Foods)
  • Guacamole (see above)

tryitvegan enchiladas insideCheese sauce:

  • 2 cups of water
  • 1/2 cup unbleached flour
  • 1/2 cup nutritional yeast
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp mustard (ground)
  • 2 tbsp vegan margarine (earth balance) (can be omitted if you are watching calorie intake)

Extra topping suggestions that we skipped but you may like:

  • vegan sour cream
  • chopped cilantro
  • chopped olives
  • shredded vegan cheese

Start cheese sauce on the stove (medium heat) by adding flour, nutritional yeast, salt & garlic powder into a small pot and stir or whisk in the water and continue to do so until it is thick (6-8 minutes).  Take off of stove top and stir in mustard and earth balance, if using.  Pour some into a bowl for later (1/4-1/2 cup to drizzle on before serving)
tryitvegan enchiladesIn large pot on medium heat, pour 1 1/2 cans of the enchilada  sauce, beans, 1/2 cup of salsa and onions and mix together.  Pour remaining enchilada sauce on the bottom of of your pan.  Place tortillas in pan, coating the bottom with sauce and spoon mixture into tortilla, roll up and place in pan side by side.  Continue until all 12 are wrapped.  Pour vegan cheese mixture on top and pop in the oven (350) for 35 minutes.

Use a spatula (wooden works too) and serve with a scoop of guacamole and salsa.  Drizzle some of the remaining cheese sauce on top.

Margarita, anyone?  😉

So… Try it!

~M~

tryitvegan enchiladas vegan     tryitvegan enchiladas close up

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