Quinoa Cumcumber Mint Salad

This recipe was recommended to me by Leslie G. She found it at a blog called What The Vegt?! I made one or two changes. This is a great side salad. I served it up with baked yams, fruit, and wheat bread.

Ingredients:

Salad:

• 1 cup quinoa, cooked and cooled
• 1 cucumber, diced
  
• 1/4 of a red onion, chopped
  
• 1/4 c. fresh parsley, chopped
• 1/4 c. fresh mint, chopped (fresh mint is strong, so if you want a milder flavor put less...if you are in love with mint, put a tad more)

Dressing:

• 1/8-1/4 c. olive oil (oil goes a long way, so you probably don't need a full 1/4 c.)
• 1 tsp. apple cider vinegar
• 3 tsp. lemon juice
• 1 tsp garlic, minced
• 1/4 tsp salt
• pepper to taste

Directions:

If possible cook your quinoa an hour or two before you need to do the rest of your preparations, so it has time to cool. If not, after it is cooked transfer it to a dish and put it in the fridge or freezer for a bit.

Place your quinoa, cucumber chunks, chopped onion, parsley, and mint in a medium sized bowl.

In a small bowl mix the dressing ingredients together. Pour on top of quinoa mixture and stir until coated well.

Sweet Potato Minestrone

This recipe was submitted by Katie M. She found it at Allrecipes.com. She says she and her husband have been "LOVING" it and that it makes plenty for leftovers.

Ingredients:

• Olive oil
• 1 large onion
• 3 celery stalks
• 3 Tablespoons Italian Seasoning
• 1/2 teaspoon Thyme
• salt and pepper to taste
• 2 cans (28 ounces total) diced tomatoes
• 5 1/2 cups vegetable broth
• 2 large sweet potatoes, peeled and diced
• 3 large carrots, diced
• 8 ounces green beans, cut
• 6 cloves garlic, minced or pressed
• 1 can pinto beans, drained and rinsed
  

Directions:

Heat oil in a soup pot over medium-high heat. Saute onion, celery, Italian seasoning, salt and pepper until tender, about 5 minutes. Stir in tomatoes, with the juice, broth, sweet potatoes, carrots, green beans and garlic. Bring to a boil; reduce heat and simmer, stirring occasionally, until vegetables are tender, about 30-40 minutes. Add pinto beans near the end.

Notes about this recipe:

I might try garbanzo beans, or some other white bean next time as I think the flavors might go well together.

Crispy Quinoa Cakes

I found this recipe at Vegetarian Times. Super super delish. My hubby gave it 2 big thumbs up. The website recommends serving them with Roasted Red Pepper Sauce, although I didn't try it.
Ingredients:

• 1 large egg
• 2 Tbs. all-purpose flour
• 1 1/2 Tbs. tahini or nut butter
• 1 1/2 tsp. red or white wine vinegar
• 1 1/2 cups cooked quinoa
• 1/2 cup finely grated sweet potato
• 1/2 10-oz. pkg. frozen spinach, thawed and squeezed dry
• 1/4 cup chopped sun-dried tomatoes
• 1/4 cup chopped nuts, optional
• 2 oz. crumbled feta cheese, optional
• 2 Tbs. finely diced onion
• 1 Tbs. chopped fresh parsley or cilantro
• 1 clove garlic, minced (1 tsp.)
• 1/2 tsp. salt

Directions:

Preheat oven to 400°F. Coat baking sheet with cooking spray. Combine egg, flour, tahini, and vinegar in bowl. Stir in remaining ingredients, then mash together until mixture is firm enough to shape into cakes. Shape mixture into 1/4-cup patties with wet hands. Bake on prepared baking sheet 25 minutes, turning once, or until cakes are browned.

Notes about this recipe:

1. I used margarine instead of tahini or nut butter.
2. I used water instead of red or white wine vinegar.
3. I only used 1 cup of quinoa because I felt like 1 1/2 was a lot and I wanted the other flavors to stand out.
4. I did not use the cheese or nuts, but I imagine adding both is probably delish.
5. I tried to flip one of them 1/2 way through the cook time, but it just crumbled so I didn't flip the others.
6. I greased my pan before putting the quinoa cakes on it.
7. I believe that the best part of these cakes was the sun dried tomatoes (but that could be because I LOVE sun dried tomatoes). I used some homemade ones with rosemary and other herbs.

I served this up with a veggie and fruit side, along with some wheat bread.

Curried Pumpkin Soup

This recipe was sent to me by Leslie G. She found it at My Panera.

Ingredients:

• 1 tablespoon canola oil
• 1 tablespoon butter
• 1 cup chopped onions
• 3/4 cup chopped carrots
• 2 cloves garlic, minced
• 2 teaspoons minced fresh ginger
• 1 1/2 teaspoons curry powder
• 1 1/2 to 2 cups vegetable broth
• 2 cans (15 ounces each) 100 percent pumpkin puree
• 1 cup canned coconut milk
• 1/2 teaspoon salt
• Pinch of sugar
• 8 thin slices from Panera Bread Three Seed Demi Bread, toasted
  

Directions:

1.Heat oil and butter in large saucepan over medium heat until hot. Add onion, carrot, garlic, ginger, and curry powder. Cook until carrots are soft, 5 to 8 minutes.

2.Pour in 1 1/2 cups of broth and bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 10 minutes. Stir in pumpkin, coconut milk, salt, and sugar, and cook 2 minutes. Transfer to a blender or food processor and puree until very smooth.

3.Return to pan and heat through. Served with the toasted slices of Panera Bread Three Seed Demi Bread.

Makes 4 servings
Prep: 10 minutes
Cook: 20 minutes

Nutrition (per serving): 439 calories, 11 g protein, 55 g carbohydrate, 23 g fat, 8 mg cholesterol, 851 mg sodium, 11 g dietary fiber

Notes about this recipe:

It's a good soup, we didn't puree it but I imagine it tastes good all the same. It isn't too spicy, so little kids may like it.

Simple Summer Stew with Herb Butter

This recipe was submitted by Ryann P. She found it in a cookbook called Vegetarian Cooking for Everyone by Deborah Madison. We were given special permission from the author to have this recipe posted on the blog. Thanks Deborah!

Ingredients:

• 1 1/2 TBSP marjoram
• 1 1/2 TBSP basil
• 1 1/2 TBSP parsley
• 1/2 tsp grated lemon zest
• salt and freshly milled pepper
• 4 TBSP butter, softened
• 8 oz. green beans , preferably skinny ones, tipped, cut into 3-inch lengths
• 1 TBSP olive or sunflower seed oil
• 1 small onion, finely diced
• 1 garlic clove, thinly sliced
• 8 oz. small summer squash, diced or sliced into rounds
• 1 red or yellow bell pepper, cut into squares
• 1 large tomato, peeled, seeded, and diced
• 4 ears corn, shucked, about 3 cups kernels
  

Directions:

In a small bowl, combine the marjoram, basil, parsley, lemon zest, a pinch of salt, and the butter. Mix thoroughly and set aside.

Bring a pot of water to a boil and add salt. Cook the beans, uncovered for 2 minutes and then drain.

Heat the oil in a wide pan over high heat with the onion and garlic. Saute for 1 minute, then add 1/2 cup water, lower the heat, cover, and simmer for 5 minutes. Add the beans, squash, pepper, tomato, and corn. Season with 1/2 teaspoon salt, cover, and simmer over low heat for 10 minutes or until tender. Stir in the herb butter, taste for salt, and season with pepper.

Notes about this recipe:

We've had this recipe a few times and discovered that it is tremendously delicious with fresh vegetables from the Farmer's Market. Four servings was barely enough to feed two. It is also tasty with grocery store vegetables, but difference is noticeable. This recipe is the perfect reason to support your local Farmer's Market before they close for the season and enjoy a little bit of vegetable heaven.

Roasted Vegetable Stacked Enchiladas Part 2

Remember the previous post? Here are the adaptations I made to the recipe from Two Peas and Their Pod. In the picture above the left side is the no-cheese side and the right side is the cheesy side.

Ingredients:

• 1 tablespoon olive oil
• 1/2 sweet potato, chopped
• 1/2 onion, chopped
• 1 carrot, peeled and diced
• 1/2 red pepper, chopped, seeds removed
• 1/2 green pepper, chopped, seeds removed
• 1/2 yellow squash, chopped
  
• 1/2 zucchini, chopped
• 1/2 cup black beans, rinsed and drained (if from a can)
• 1/4 tsp. ground cumin
• 1/4 tsp. chipotle chili powder
• 2 cloves garlic, minced
• About 8-10 oz of red enchilada sauce
• About 8-10 corn tortillas
  
• About 1 1/4 c. chedder cheese (optional)
  

Directions:

1. Heat oil in large skillet, saute sweet potatoes and carrots until soft (about 7-10 minutes). Then add onions, peppers, yellow squash, zucchini and cook until getting blackened (kinda crispy).

2. Add the beans, cumin, chipotle chili powder, garlic, and salt & pepper to taste. Cook for about 2 more min.

3. Put about 1/4 c. enchilada sauce on bottom of an 8x8 square baking dish. Spread it around, then lay down corn tortillas to cover the bottom (about 2 or 3...I broke one in half for each of my layers). Then add about 1/2 of the veggie mixture from the pan. Add a layer of cheese. Then add another layer of tortillas, enchilada sauce, remaining veggie mixture, more cheese. End with a layer of tortiallas and more sauce on top. You can sprinkle cheese on the very top if you like.

4. Cover dish with foil and put in the oven at 350 degrees for about 20 minutes. Take the foil off and cook an additional 5 minutes, or until cheese on top is totally melted.

Roasted Vegetable Stacked Enchiladas

This recipe was submitted by Katie M. She found it over at Two Peas and Their Pod. Her husband told her that this is his favorite veggie dish that she has made so far.

Funny story--Katie sent this recipe to me and as I was reading over it I realized I had found the EXACT same recipe and had tried it out a few weeks ago. I will post my version of this recipe next, cause I made a few different changes than Katie. Further funny, my husband also LOVED this dish.

Ingredients:

• 1 large red pepper, chopped, seeds removed
• 1 medium zucchini, chopped
• 1 medium yellow squash, chopped
• 1 large onion, chopped
• 1 tablespoon olive oil
• Salt and pepper
• 1 can black beans, rinsed and drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 garlic cloves, minced
• 1 jalapeño, minced
• 1/2 cup chopped fresh cilantro
• Salt and pepper, to taste
• 2 cups red enchilada sauce
• 9-10 small corn tortillas
• 2 cups shredded Monterey Jack cheese

Directions:

1. Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.

2. Grease an 8x8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, jalapeño, and cilantro. Stir and season with salt and pepper.

3. Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to make them fit. Top with 1/3 of the vegetable/bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.

4. Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.

Notes about this recipe:
1. I didn't have a jalapeno and they were still great. Though I don't like things really hot.
2. I expected to want some sour cream on top to add some contrast but was pleasantly surprised that these stand alone quite well.
3. I think these would be easy to try again without having to stick to the vegetables used here. For example, I think in the winter you could used some butternut squash and less summer squash and it would still be good.