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Red Cabbage and Kale Stir Fry

14 Apr

white bowl with kale and red cabbage stir fry

Red Cabbage and Kale Stir Fried Salad

*Vegan *Gluten-free

Prep. Time: 10 minutes
Cooking Time: 20 minutes
Serves 4
Approximate calories per serving: 375

Ingredients
2 TB olive oil

1 yellow onion, chopped

2 cloves garlic, minced

2 ts grated ginger (about 1 inch)

1 large bunch kale, washed and chopped

½ head red cabbage, sliced and rinsed

1 can kidney beans, drained

1 can garbanzo beans, drained

Salt, pepper, and red pepper flakes to taste

Directions

1. Heat oil over medium to high heat in a wok or large saute pan.

2. Add chopped onion and let cook 5 minutes.

3. Add garlic and ginger and cook for 30 seconds.

4. Add kale, stir and cook for 5 minutes.

5. Add cabbage, stir, cover and cook 10 minutes.

6. Uncover, add kidney beans and garbanzo beans, cook for 5 minutes or until beans are hot.

7. Add salt, pepper, and red pepper flakes to your desire.

5 Recipes for $50

19 Apr

Here were are at the beginning of a new week. This week’s recipe is full of comfort food, sweet and spicy flavor and some really quick meals. I guess I haven’t felt like spending a great deal of time in the kitchen lately (: I did discover this week that chicken wings taste great with Indian influenced spicing on them!

This Week’s Recipe List:

Tandoori Style Chicken Wings with a Yogurt Sauce
Slow Cooked Bacon and Beans with Cornbread
Vegan Bean Sprout and Spinach Stir Fry
Vegetarian English Muffin Pizza with Garlic Green Beans
Vegetarian Sweet and Savory Vegetable Casserole with Sage Rosemary Dumplings

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CLICK HERE for a PDF version of this shopping list

Bean Sprout and Spinach Stir Fry-Vegan

19 Apr

I always forget how awesome and easy stir fry is. I like this particular recipe because it is spicy and crunchy, two of my favorite characteristics of a dish.

Bean Sprout and Spinach Stir Fry
*Vegan*
Prep. Time: 10 minutes
Cooking Time: 15 minutes
Serves 4

Ingredients:

2 TB olive oil
1 onion, chopped
3 garlic cloves, minced
3 celery stalks, chopped
8 oz. fresh bean sprouts
1 lb spinach, washed and trimmed
1 bunch green onions, chopped
1 dried red chili pepper, minced
4 servings chow mein noodles

Sauce:
1 TB rice vinegar
1 TB sesame oil
2 TB soy sauce
1 TB corn starch
1/2 TB Chinese five spice

Directions:
1. Mix all ingredients for sauce in small bowl and set aside.
2. Start boiling water in a medium sauce pan (this will be for your chow mein noodles). When water starts to boil add noodles and cook 3 minutes. Separate with a fork while they cook. Drain.
3. Heat up wok over high heat. When pan is hot add olive oil. When olive oil is heated, add onions (you should hear them sizzle; you can test to see if the pan is ready by putting one piece on onion in first).
4. Cook onions 2-3 minutes until just browned. Add garlic for 30 seconds.
5. Add celery and cook 5 minutes; stir occasionally.
6. Add bean sprouts, spinach, green onions, and red chili pepper. Cook 5 minutes until spinach is wilted.
7. Add sauce and noodles to wok. Stir all ingredients together. Serve while hot!

5 Recipes for $45

14 Mar

This week’s recipes is heavy on the canned goods.  I’m a fan of using canned and frozen goods as often as possible.  That means less trips to the grocery store for me and more money in my pocket at the end of the week!

Vegetarian Simple and Fast Beans and Rice Tacos

Vegetarian Chickpea and Tomato Soup with Dumplings

Vegan Quinoa with Collard Greens and Bacon

Chicken Tikka Masala with Rice

Vegan Lentil Burgers with Samosa Stuffing

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For a PDF version of this shopping list CLICK HERE.

Lentil Burgers with Samosa Stuffing

14 Mar

The first time I ate a Samosa I have wanted one every day ever since. This week I am attempting to make a steak and mashed potato type dish using the ingredients usually found in mostly Indian dishes.

Lentil Burgers with Samosa Stuffing
Serves 4
Prep. Time: 10 minutes
Cooking Time:

Ingredients:

1 cup lentils
1/2 cup frozen corn
1/2 onion, chopped
1 ts chili powder
salt and pepper
1 TB garam masala
1 egg
1 cup breadcrumbs
olive oil

Samosa Stuffing

2 potatoes, chopped
1 cup frozen peas, cooked
1 onion, chopped
1/2 ts cumin
1/2 ts tumeric
1/2 ts cardamom
1/4 ts coriander
1/4 ts fennel seed
1/4 ts ginger powder
1/2 ts chili powder
salt and pepper

Directions:

1.  Rinse lentils; cook in boiling salted water for 25 minutes. Add the frozen corn to cook for the last 5 minutes.  Drain.
2. Heat oil in a skillet. Cook onions with spices for 5 minutes.
2.  Mash lentils in a bowl.  Add onions and the remaining ingredients and mix together.
3.  Divide lentil mixture into 8 equal portions and form into patties.
4.  Fry burgers in olive oil for 2 minutes on each side; lower heat and fry another 5 minutes on each side.

To make Samosa Stuffing:

1.  Place chopped potatoes into sauce pan.  Cover with water; bring water to a boil and cook potatoes for 7 minutes.  Drain.
2.  Mash potatoes together with a fork or masher.  Add peas and mix well.
3.  Heat olive oil in fry pan.  When hot add onions.  Add all of the spices and cook for 5 minutes.
4.  Add onions to potatoes and peas; mix well.

5 Recipes for $50

7 Mar

So, this week I seemed to be into eating Chicken and Broccoli, but not in the same recipe. I think my favorite for the week is the Chicken Parmesan which I surprisingly made on the fly one night.

This Week’s Recipes:

VEGAN Broccoli and Cashews over Millet
Parmesan Chicken and Pasta
VEGETARIAN Green Beans, Potatoes and Eggs for Dinner
Super Simple Chicken Quesadillas
VEGETARIAN Broccoli and Potato Casserole

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For a Printable PDF shopping list CLICK HERE.
Don’t forget, I haven’t included all of the seasonings in the list (I assume that some of it is already in your house). So, double check the recipes before you go to the grocery store.

Broccoli and Cashews over Millet

7 Mar

I am attempting to make one Vegan recipe each week. The toughest part of eating vegan for me is the fact that I am usually starving 20 minutes after I eat. The recipes that include some sort of grain seem to keep me fuller longer. So, here is one of those recipes for you.

I found it in a book I recently purchased
It is sort of a crash course for beginners on how to become a Vegan.

Broccoli and Cashews over Millet

***Vegan Recipe***

Ingredients:

2 cups millet
6 cups veggie stock
2 TB olive oil
2 ts mustard
1 bunch broccoli, chopped
1 onion, chopped
1/2 cup water
1/2 cashews, chopped
1 TB soy sauce

Directions:

1. Cook millet in 6 cups of veggie stock in a covered pot over medium heat for 20 minutes.
2. In the meantime, heat oil in a large pan. Add the onion and let it cook for 3-5 minutes. Add the broccoli and mustard. Stir it until the veggies are evenly coated.
3. Add the water, cashews and soy sauce. Cook for 15 minutes.
4. Serve veggies over millet.