Roasted Potatoes & Artichokes

Roasted Potatoes & Artichokes

8 small red potatoes, quatered
1/2 cup halved water-packed artichoke hearts, rinsed and drained
1 tsp olive oil
3/4 tsp dried thyme
1/8 tsp salt
Dash coursley ground pepper

Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with olive oil. Sprinkle with thyme, salt and pepper: stir to coat. Bake, uncovered at 425 for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.

Pretty decent recipe..very easy.

Grilled Tofu with Veggies and Orzo

Grilled Tofu with Veggies and Orzo

Very decent. I might use a little less tofu next time..or cut the pieces smaller.

1/2 to 1lb extra- firm water-packed tofu, drained, cut crosswise into slices
1/4 cup olive oil, divided
1 1/2 cups peeled, diced eggplant
8 large asparagus spears
1 cup diced zucchini
1/2 cup sun-dried tomatoes, drained and chopped
1 cup uncooked orzo
1/2 cup grated Parmesan cheese
1tbsp fresh lemon juice
1/4 cup finely chopped parsley

1. Place tofu slices on paper towels; cover with additional paper towels. Let stand, weighted, 20 minutes. Remover paper towels and dice tofu into 1-inch chuncks. Thread chunks onto skewers (if using wood skewers be sure to soak them in water for about 30 minutes )and seasonwith salt and pepper to taste; drizzle with 2 tbsp olive oil.
2. Coat grill rack with non-stick cooking spray. Preheat grill to medium-high. Thread eggplant andzucchini on skewers. Grill skewers and asparagus spears 5-7 minutes or until tender, turning occasionally. Place tofu skewers on grill rack and grill 2 minutes per side or until browned. Let cool.
3. Meanwhile, cook orzo according to package directions, omitting salt; drain.
4. In large bowl combine grilled veggies, sun-dried tomatoes, and salt and pepper to taste. Add orzo and tofu, tossing gently. Stir in remaining 2 tbsp of olive oil, Parmesan cheese, lemon juice, and parsley. Serve warm, or chill at least 30 minutes. I prefer it warm!

Horseradish Tater Balls...Love this appetizer!

Horseradish Tater Balls...Love this appetizer!

*3 large baking  potatoes
*4 tblsp unsalted butter
*3 tsp. fresh ground horseradish
*1 tsp sea salt
*1/8 tsp. pepper
*1/8 tsp. paprika
*1/8 tsp. cayenne pepper
*6 slices of lime

 1. Bake potatoes and let cool off. Cut & scoop out warm potato centers. Mash the potatoes adding the butter, salt, pepper, and horseradish.

2. Divide the potato mixture into about 15 balls. Roll the balls into perfect circle until smooth in palms. Sprinkle the balls with the paprika and cayenne pepper. Sprinkle juice from 1 lime slice over balls. Garnish the plate with remaining lime slices.

Vegan Corn Chowder...nice kick to it~

Vegan Corn Chowder....nice kick to it!

*1 tblsp coconut oil (heated to liquid form)
*2 medium onion finely chopped
*1 red bell onion finely chopped
*1 cup carrots, peeled and chopped
*2 jalapeno peppers, seeded and sliced
*1 tsp dried rosemary
*1 tsp thyme
*dash of black pepper
*1 tsp sea salt
*3 cups veggie broth
*3 cups corn kernels
*1 large sweet potato, cleaned, peeled, cut into 1/2 inch chunckes
*1 bay leaf
*1/8 tsp cayenne pepper
*1/4 cup rice milk

In stock pot, saute onions, bell peppers, carrots, and jalapenos over medium heat for about 5-8 minutes.Add rosemary, thyme, salt & pepper.Saute for another minute or 2. Add broth, corn, sweet potatoes, bay leaf & cayenne pepper. Cover and bring to a boil. Reduce heat and simmer until the sweet potatoes are tender. About 20-25 minutes.  Remove the bay leaf. Puree 1/2 the chowder (I prefer the vitamix) Pour puree back into soup. Add rice milk and reheat pot for another 10 minutes and serve.

Red Cabbage Jicama Slaw

Red Cabbage Jicama Slaw

*1 small to medium red cabbage, shredded
*2 cups shredded carrots
*1 medium jicama, peeled and shredded
*2 t.ablespoons sesame seeds, toasted

Dressing:
3/4 cups cold pressed olive oil
1/4 cup white wine vinegar
1/4 cup honey
1 drop of agave
1/2 tsp. sesame oil
pinch of sea salt

Combine all in blender or processor and blend well.

Combine together, pour dressing over slaw and mix well. Sprinkle with seeds and serve.

Awesome Eggplant Recipe

Awesome Eggplant Recipe

 *one small eggplant
*12 ox fresh baby spinach
* half  an onion chopped
*14 oz can diced tomatoes
*3 cloves garlic
*1 tablespoon coconut oil
sea salt and pepper to taste

Peel and slice the eggplant. Layer eggplant on the plate with paper towels separating the layers. Place a heavy pot on top and leave for about 20 minutes. Place coconut oils and minced garlic in a skillet on simmer for about a minute. Add fresh spinach, eggplant, diced tomatoes, onions, and seasoning. Cover and simmer about 25 minutes or until eggplant is completely cooked.

Potatoes:
*1 bag baby new potatoes, cleaned and quartered.
*1/2 onion chopped
*1 1/2 TBSP McCormicks Montreal Steak Seasoning.
* vinegar

On stone baking sheet coat potatoes and onions with olive oil and McCormick's Montreal Steak seasoning. Pre warm oven to 400 for about half an hour to 45 minutes. Once browning on edges give a quick sprinkle of vinegar over potatoes not saturating.

SERVE!

Potato Salad My Way!

Potato Salad My Way!

*2lbs red potatoes scrubbed
*1 1/2 cup veganise or mayo
*3 Tblsp spicy mustard or dijon mustard
*1 1/2 tbsp horseradish
* 6 boiled eggs (optional- I try to make this recipe depending on the crowd I am serving and their needs)
*1 stalk celery cleaned and chopped
*1/2 green pepper, diced
*1/2 red pepper. diced
*5 scallions, cleaned and sliced
*soy bacon, cooked and chopped

Boiled potatoes in salted water until soft. Cool, chop, and set aside. Chop eggs. In large bowl mix potatoes, and all veggies. In separate bowl whisk the veganaise, horseradish and mustard. Salt and pepper to taste. Chill for at least 1 hour before serving!