Category Archives: Vegetarian – Vegan

Grilled Portobello Tacos with Salsa Verde

Grilled Portobello Tacos with Salsa Verde

Marinade
⅓ cup oil
3 Tbs. balsamic vinegar
1 tsp. black pepper

Tacos
6 large portobello mushroom caps
6 6-inch soft corn tortillas
2 avocados, sliced
2 cups chopped tomatoes
3 cups shredded cabbage
Vegan sour cream, optional

Salsa Verde
4 tomatillos, chopped (or 1 cup canned)
1 large green bell pepper or poblano chile, roughly chopped
1 large bunch fresh cilantro, leaves only
1 medium onion, chopped
3 cloves garlic
3 tsp. organic sugar or agave nectar
1 ¼ tsp. canola oil
1 tsp. pepper
½ tsp. salt

1. Preheat grill or grill pan to high heat. To make Marinade: combine all ingredients in small bowl.

To make Tacos:

2. Brush mushroom caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle, then slice into strips.

To make Salsa Verde:

3. Purée all ingredients in food processor 1 minute, or until smooth. Pour salsa over mushroom strips, and let stand 5 to 10 minutes.

4. Lightly warm tortillas 15 seconds per side in skillet or on griddle. Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each taco with sour cream, if using.

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Southwestern Salad with Black Beans

Southwestern Salad with Black Beans

Southwestern Salad with Black Beans

Ingredients (for one serving)

1/2 ripe avocado
3/4 cup packed fresh cilantro
1/2 cup nonfat plain yogurt
2 scallions, chopped
1 clove garlic, quartered
1 tablespoon lime juice
1/2 teaspoon sugar
1/2 teaspoon salt
3 cups mixed greens
1/2 cup black beans, canned (rinsed) or cooked
1/2 cup corn kernels, fresh or frozen (thawed)
1/2 cup grape tomatoes

Directions
Place avocado, cilantro, yogurt, scallions, garlic, lime juice, sugar and salt in a blender; blend until smooth.
Place greens in an individual salad bowl; toss with 2 tablespoons of the dressing.
(Refrigerate the remaining dressing.) Top the greens with black beans, corn and tomatoes.

*Note*
I like to add Whale Tails Organic Tortilla Chips to mine.

Nutrition
Per serving: 235 calories; 4 g fat ( 1 g sat , 2 g mono ); 0 mg cholesterol; 43 g carbohydrates; 0 g added sugars; 13 g protein; 13 g fiber; 307 mg sodium; 1325 mg potassium.

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Quinoa Stuffed Peppers

Quinoa Stuffed Peppers

Ingredients
Serves 8

1 medium onion, finely chopped (1 cup)
2 Tbs. olive oil
2 ribs celery, finely chopped (1/2 cup)
1 Tbs. ground cumin
2 cloves garlic, minced (2 tsp.)
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
2 15-oz. cans diced tomatoes, drained, liquid reserved
1 15-oz. can black beans, rinsed and drained
3/4 cup quinoa
3 large carrots, grated (1 1/2 cups)
1 1/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

Directions
Heat oil in saucepan over medium heat.
Add onion and celery, and cook 5 minutes, or until soft.
Add cumin and garlic, and sauté 1 minute.
Stir in spinach and drained tomatoes.
Cook 5 minutes, or until most of liquid has evaporated.

Stir in black beans, quinoa, carrots, and 2 cups water.
Cover, and bring to a boil.
Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender.
Stir in 1 cup cheese.
Season with salt and pepper, if desired.

Preheat oven to 350°F.
Pour liquid from tomatoes in bottom of baking dish.

Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish.
Cover with foil, and bake 1 hour.
Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese.
Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes.
Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

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Vegetarian Taco Salad

Vegetarian Taco Salad

vegetarian taco salad

Ingredients
2 tablespoons extra-virgin olive oil or coconut oil
1 large onion, chopped
1 1/2 cups fresh corn kernels or frozen, thawed
4 large tomatoes
1 1/2 cups cooked long-grain brown rice
1 15-ounce can black, kidney or pinto beans, rinsed
1 tablespoon chili powder
1 1/2 teaspoons dried oregano, divided
1/4 teaspoon salt
1/2 cup chopped fresh cilantro
1/3 cup prepared salsa
2 cups shredded romaine lettuce
1 cup shredded pepper Jack cheese
2 1/2 cups coarsely crumbled tortilla chips (I personally would use WhaleTailsChips since they’re natural and organic)
Lime wedges for garnish

Directions
Heat oil in a large nonstick skillet over medium heat.
Add onion and corn; cook, stirring, until the onion begins to brown, about 5 minutes.
Coarsely chop 1 tomato.
Add it to the pan along with rice, beans, chili powder, 1 teaspoon oregano and 1/4 teaspoon salt.
Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.
Coarsely chop the remaining 3 tomatoes.
Combine with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl.
Toss lettuce in a large bowl with the bean mixture, half the fresh salsa and 2/3 cup cheese.
Serve sprinkled with tortilla chips and the remaining cheese.

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