Kathy’s Secret Weapon Smoothie
8 oz. water
One scoop Hemp protein powder
1 cup frozen berries
1/2 frozen banana
1 heaping tsp. powdered psyllium husk
1 tsp. ground flax seed
4 capsules of Juice Plus, opened and poured into blender
Throw in some ice and let ‘er rip! Drink it down and be unstoppable!
The BEST Vegetarian Chili EVER
- 1 1/2 cups chopped yellow onions
- 1 cup chopped red bell peppers
- 2 tablespoons minced garlic
- 2 to 3 Jalapeno peppers, seeded and chopped
- 1 medium zucchini, stem ends trimmed and cut into small dice
- 2 cups fresh corn kernels (about 3 ears) I substituted frozen due to the season
- 1 1/2 pounds Portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
- 2 tablespoons chili powder
- 1 tablespooon ground cumin
- 1 1/4 teaspoons salt
- 1/4 teaspoon cayenne
- 4 large tomatoes, peeled, seeded and chopped (I substituted 2 cans of Rotel chopped tomatoes for a time saver)
- 3 cups cooked black beans, or canned beans, rinsed and drained (I used 1 can pinto beans, 1 can kidney beans, 1 can garbanzo beans)
- 1 (15 oz.) can tomato sauce
- 4 cups low salt vegetable stock
- 1/4 cup chopped fresh cilantro leaves for garnish
- Cooked brown rice, accompaniment
- Diced avocado, garnish
- Chopped green onions, garnish
- Daiya cheddar cheese, garnish (or whatever cheese you like; some people at the party used goat cheese and said it was really good)
In a large, heavy pot, add the onions, bell peppers, garlic, and jalapeno peppers. Cook on medium heat, stirring until soft- about 3 minutes. Add the zucchini, corn, and mushrooms, and continue stirring, until the vegetables are soft, give off their liquid and start to brown around the edges- about 6 minutes. Add the chili powder, cumin, salt and cayenne and stir until fragrant- about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with cilantro, green onions, and avocado and cheese.
Savory Lentil-Sweet Potato Soup
6-8 cups low sodium veggie broth
1/2 large yellow onion chopped
4 celery stalks, sliced
2 large sweet potatoes, peeled and cut in to chunks
1 bunch of (6-7 large leaves) rainbow chard; chop the stalks and thinly slice the leaves
2 15 oz. cans of lentils
3 T. balsamic (or 2 T. of high quality curry powder)
Juice of 1 small lemon
1 tsp. of no salt seasoning and pepper (season to your taste)
In a large soup pot, sauté the onion, celery and chard stalks in a small amount of broth. adding liquid a little at a time as needed until vegetables are translucent. Add 3 cups of veggie broth, chard leaves, no salt seasoning and the sweet potatoes to the pot. Bring to a boil. Reduce heat and add remaining broth, lentils, lemon and vinegar (or curry powder) simmer about 20 minutes more until all vegetable are soft, but not mushy.
Six chopped Romaine leaves
Four chopped kale leaves
1/2 cup chopped fresh parsley
1/2 cup frozen berries
1/2 frozen banana (doesn’t have to be frozen, but makes it icy and creamy!)
1 inch fresh ginger, grated and chopped
1 t. ground flax seeds
*Sometimes I put in a teaspoon of psyllium husk powder for a little more fiber, but don’t use it every day as your body can become addicted to it. Seriously!
Vegan-or-Not Enchilada Casserole
15 oz. can of vegetarian black or pinto beans, rinsed and drained
2 cloves of garlic, minced
½ white onion, chopped
1 (4oz.) can diced green chili
1 Jalapeno pepper, seeded and minced
1 8 oz. package of tempeh, crumbled
6-8 corn tortillas
*1 (19 oz.) can of enchilada sauce
1 (6oz.) can sliced black olives
Daiya Cheddar or Pepper Jack
Preheat oven to 350 degrees.
In medium bowl, combine the beans, garlic, onion, green peppers, jalapeno pepper, and tempeh.
Put a small amount of enchilada sauce on the bottom of a 13 x 9 casserole dish to cover. Pour six ounces (or so) of enchilada sauce in a shallow bowl. Dip each tortilla in sauce and place them in casserole dish. Try and cover bottom of dish- I usually use three across and cut one tortilla in half and layer on open spaces. Place ½ bean mixture on top of tortillas and then three to four more corn tortillas on top of that and end with the rest of bean mix, pour sauce on top of casserole and make sure it completely covers everything. Add vegan**- or your own favorite- cheese, then add sliced black olives.
Bake for 30 minutes covered and about 15-20 uncovered until slightly browned on top.
*I found this great enchilada sauce at Whole Foods called “El Pato” and it’s one of the best I’ve tried. It’s 28 ounces, so I poured a little more sauce on top and saved the rest for something later.
**And for the cheese, I used Daiya Pepper Jack, and it was amazing! It melts and stretches and bubbles and… all that good stuff!)
My Fair Smoothie
- Organic frozen mixed berries
- Kale (I chop it up and freeze it – SO convenient!)
- Protein powder (I use whatever Hemp or Whey powder is on sale!
- Stevia (Truvia works, too)
- 1/2 banana
- 8 oz. water (you can use almond, rice or soy milk, too… but I would stay away from dairy)
Spicy White Bean Dip
2 – cloves garlic, peeled and minced
2 – 15.5 oz. cans cannellini beans, drained and rinsed
1/3 bunch fresh parsley, chopped
1/4 c. olive oil
1/4 tsp. salt
1/2 tsp. ground black pepper
Pinch of cayenne pepper
Toss it all in a food processor and blend until smooth-but-not-too-smooth. The End!