Daiya Quesadillas and Taco Salad

Quesadillas made with sprouted tortillas and daiya mozzarella are amazing. They pair perfectly with taco salad.  For mine I toss quinoa with fresh veggies, like tomato, corn, onion, black beans, purple cabbage and avocado.  Top with toasted pepitas for a crunch.

Stuffed Poblano Peppers

4 Poblano peppers

1 cup cooked brown rice

1 cup mashed black beans

8 medium crimini mushrooms, diced

1 cup Daiya mozzarella cheese

1 diced tomato

Roast the Poblano peppers by placing them in a toaster or conventional oven on broil until the skin bubbles and they become lightly browned.  Immediately place them in a ziplock baggie, using tongs. Let sit for a few mins.  Remove them from the baggie and peel the skin off.   Sautee the mushrooms until translucent, preferably with Italian spices.  Mix the cooked rice with the mashed black beans, the mushrooms, tomato and Daiya mozzarella cheese (modify the ingredients to a mixture of your liking-i.e. more or less cheese or rice).  Slit the peppers on one side lengthwise, clean the seeds out. Stuff with the rice mixture and place in a greased baking dish.  Cook until the cheese melts at 350 degrees. Enjoy!!!

Super Easy Calzone

I made the best calzone this weekend... following my introduction to Daiya cheese.  Simply buy a pre-made pizza dough (I buy mine from Whole Foods), whatever choice of fillings you want and a can of pizza sauce.  I sauteed mushrooms with crushed red pepper and Italian seasonings, tossed in some rough chopped garlic, and spinach- set aside.  Then roll out your dough into a circle, and place on a greased cookie sheet.  Put one teaspoon olive oil on the inside of your crust and spread with spoon, place a large spoon full of your sauteed veggies just off center of the crust in the olive oil.  I also added black olives to mine.  Then sprinkle however much daiya cheese you prefer and top with a few tablespoons pizza sauce. Fold the larger side of the crust over to form a half circle, and pinch the sides closed. Slice two slits to vent on top of the calzone. Cook on 375 for 15-20 minutes. Enjoy!

Cheese!!!

My vegan diet just got even better!!! This weekend I was introduced to Daiya vegan cheese and all I have to say is WOW.  This stuff is amazing, I am no longer restricted to cheese-less pizza. Daiya cheese melts just like real cheese and tastes just like real cheddar. I have yet to try the mozzarella but plan to very soon.  This stuff is a must try.

Using Leftovers

At the end of the weekend I typically find myself with leftovers and a need to clean out my fridge. This meal is a perfect example of what a little creativity gets you. This day I had leftover mashed potatoes and quinoa, and I had extra spinach and shitake mushrooms that needed to be used before they went bad. I made my easy shitake, spinach, and black bean hash as a side. For this, I sauteed the shitakes with shoyu and a pinch of SI sea salt, tossed in some black beans, and added the spinach until wilted. Next, I heated up some leftover mashed potatoes, topped them with quinoa, black bean corn salsa, and fresh avocado. (Salsa with mashed potatoes is one of my most favorite dishes-its a must try.) This was a super filling meal and allowed me to use these ingredients before they went bad.

Cold Weather Calls for Chili

This weekend the New England temperature dropped, which inspired me to make chili.

Olive oil
1 medium onion, diced
1 sweet potato, diced
1 zucchini, diced
4 cloves garlic, minced
1 teaspoon marjoram
1 teaspoon cumin
2 teaspoon chili powder (chipotle is amazing)
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1- 6 ounce can tomato paste
1- 8 ounce can tomato sauce
1- 28 ounce can fire roasted crushed tomatoes
2- 15 ounce cans chili beans, drained
Salt and pepper
Avocado and Franks Red Hot Sauce, for garnishing
Baguette (optional)

In a large pot over medium heat, saute the onion, zucchini, and sweet potato in the olive oil until softened, 5-8 minutes. Add the garlic and spices and cook 1 to 2 minutes, stirring frequently (do not burn the garlic). Stir in the tomato paste and cook 2 minutes more. Add the crushed tomatoes, tomato sauce and beans. Bring to a boil. Cover and simmer, 45-60 minutes.
**** I love to serve my chili over Quinoa. It really gives it a more filling hearty feel.