10/15/12

Overnight Oatmeal

Overnight Oatmeal

Ingredients

  • 1 cup oatmeal
  • 1 cup milk (soy, almond, cows, etc.)
  • 1/4 cup plain yogurt
  • 1 apple chopped
  • 2 tablespoon chia seeds, or 1/4 cup walnuts
  • vanilla extract
  • cinnamon

Directions:  Combine all ingredients in a bowl.  Cover and place in refrigerator over night.  It will be ready to eat in the morning.  If using chia seeds, add about another 1/4 cup of milk since they absorb a lot of fluid too.

 

10/15/12

Quinoa and Vegetable Hash with Eggs

Quinoa and Vegetable Hash with Eggs

 

  • 2 tablespoons olive oil
  • 1 medium onion
  • 2 cups cubed and cooked sweet potatoes
  • ¼ cup fresh parsley
  • 3 cups cooked quinoa
  • 2 eggs
  • Salt, pepper, and grated parmesan cheese

 

I also like to add a few extra garden vegetables if I have them on hand such as zucchini, summer squash, and spinach, etc.

Directions:

  1. place oil and onion in a skillet and sauté
  2. add cooked sweet potatoes and parsely, sauté until the edges of the potatoes are brown (if adding additional veggies, add them at this time too)
  3. add cooked quinoa, salt, pepper and cheese to taste
  4. in a separate pan, cook the eggs as you like.
  5. Divide dish in half and put on egg over the hash.
10/15/12

Lentil Casserole

Lentil Casserole

Ingredients

  • 2 3/4 cups water
  • 3 cubes vegetable bouillon
  • 1 1/2 cups brown rice
  • 2 tablespoons vegetable oil
  • 1 medium zucchini, chopped
  • 1 white onion, chopped
  • 1 1/2 tablespoons cumin
  • 2 teaspoons dried oregano
  • 2 cups dry brown lentils
  • 6 cups water
  • salt and pepper to taste
  • 1 (8 ounce) package sharp Cheddar cheese, grated and divided
  • 3/4 cup bread crumbs

Directions

  1. In a saucepan, bring water and bouillon cubes to a boil. Add rice and stir. Reduce heat, cover and simmer for 50 minutes, or until rice is tender and all liquid has been absorbed.
  2. Heat oil in a stockpot over medium-high heat. Cook zucchini and onion until tender, but still slightly firm, about 5 minutes. Stir in cumin, oregano, lentils, and about 6 cups water gradually. Bring to a soft boil, and continue cooking until lentils are tender, 45 to 60 minutes, adding water as needed.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. Mix the cooked rice together with the lentils, and season to taste with salt and pepper. Stir in 3/4 of the Cheddar cheese, and transfer mixture into a 9×13 inch pan. Mix remaining cheese together with the breadcrumbs, and spread evenly over the top of the dish.
  5. Bake in the preheated oven just until cheese has melted, about 10 minutes.

 

10/15/12

Vegan Baked Beans

Vegan Baked Beans

Ingredients

  • 1 (16 ounce) package dry navy beans
  • 6 cups water
  • 2 tablespoons olive oil
  • 2 cups chopped sweet onions
  • 1 clove garlic, minced
  • 4 (8 ounce) cans tomato sauce
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup molasses
  • 2 tablespoons cider vinegar
  • 3 bay leaves
  • 1 teaspoon dry mustard
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon

Directions

  1. Place beans and water in a large pot, and bring to a boil. Reduce heat to medium, and continue cooking 1 hour, stirring occasionally, until beans are tender. Drain, and transfer to a large casserole dish.
  2. Preheat oven to 300 degrees F (150 degrees C).
  3. Heat the olive oil in a skillet over medium heat. Stir in the onions, and cook until tender. Mix in garlic, and cook until golden brown. Mix onions and garlic into casserole dish with the beans. Stir in the tomato sauce. Mix in brown sugar, molasses, vinegar, bay leaves, mustard, pepper, nutmeg, and cinnamon.
  4. Cover and bake 3 1/2 hours in the preheated oven, stirring frequently and adding water if necessary. Remove cover, and continue baking 30 minutes.