Recipes

Savory Baked Mozzarella Tomatoes

Savory Baked Mozzarella Tomatoes

Ingredients
-Kumato tomatoes
-Vegan mozzarella cheese (preferably Miyoko’s brand or something in similar soft texture)

-1.5 tbsp. olive oil
-2 tbsp. red wine vinegar
-1/4 cup red wine
-2 tbsp. oregano
-2 tsp. sea salt
-green olives

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Directions
1. Preheat oven to 450 degrees
2. Slice kumato tomatoes (about five to seven) in preferred thickness
3. Line in large glass casserole dish so that they are all facing up and not overly packed
4. Add olive oil, red wine vinegar, and red wine evenly over all tomatoes
5. Sprinkle oregano and salt over all tomatoes evenly
6. Mix tomatoes with toppings thoroughly so all tomatoes are equally saturated
7. Bake at 450 degrees for 40 to 50 minutes
8. After tomatoes are done baking, remove from oven and immediately add the mozzarella “cheese” if you are wanting it to be melty. If you are wanting a more crumbled look, wait for the tomatoes to cool for about 5 to 10 minutes
9.  After tomatoes have cooled for a little while, add green olives (whole or sliced) and if wanting a crumbly cheese, add cheese at this point.
10. Serve either as a side dish or topped on burgers or sandwiches.

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Recipes

Strawberry and Fig Vinaigrette Salsa

Strawberry and Fig Vinaigrette Salsa

Ingredients
-Four green figs
-Three strawberries
-1/4 cup rice wine vinegar
-1/4 cup sugar

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Directions
1. Cut the figs and strawberries into small to medium pieces
1. In a small bowl, combine the figs and strawberries. Smash well.
2. Add vinegar and sugar and continue to smash until texture is liquidy with chunks
3. Top tacos or use as a dipping salsa for chips.

Recipes

Veg Roll Ups

I have an out of town friend whom I share food and recipes with regularly. I cook mostly vegan and she cooks mostly omnivorous, but what is fun is that when we share food with each other, we often “switch” it into vegan or omnivorous on the other end.

Most foods can be made suitable for anyone of any dietary needs, if you put just a little thought into it. My oldest and youngest children are vegan, my second youngest is vegetarian, my second oldest is omnivorous, and you may as well just classify my boyfriend as being almost entirely a carnivore. To keep me from making a billion different meals, I often find one type of meal and alter it to fit everyone’s needs.

Which brings me to my most recent little snack creation of veg roll ups. Most of my kids are not big into vegetables, or if they are, they are just not the same vegetables. The baby is pretty much the only one who will gobble down a plate of veg no problem. My oldest will pick and choose. So, I made “meat” and “cheese” roll ups for them and the real deal for others. They were super easy to make and gobbled down very quickly. I even had the baby peaking into the fridge and stealing these from the bottom shelf.

VEG ROLL UPS

Ingredients
-Flour tortillas
-Veg “meat” of your choosing
-Veg “cheese” slices and shreds (or shredded block) of your choosing
-Hummus
-Mustard
Thin slices of cucumber/carrots can be added if desired

Directions
1. Slather tortillas with hummus and mustard (this is what will make them “stick” in their circle shape)
2. Place pieces of “meat” and “cheese” across the tortilla. About two to three slices of each.
3. Sprinkle shredded “cheese” on top of the “meat” and “cheese” pieces
4. Roll tortillas TIGHTLY. Cut off any remaining “meat”/”cheese” that may overhang out of the tortillas (scraps can be made for sandwiches!)
5. After wrapping, place something heavy on top of the rolled tortillas to seal them together. Leave in fridge for about 1 to 3 hours.
6. Remove from fridge and cut wrapped tortillas into sections. Your end product will be cut little mini veg wraps that your kids are going to devour!

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Recipes

Quinoa Protein Packed Soup

Good Afternoon everyone. Work has been quite hectic these days. We are currently in the midst of a software transfer, and it has proven to be more difficult than originally expected. Because of this, I have found myself with little time to dedicate to my blog as I would update it on my breaks/lunches, and I have been working through this to help with this transition.

I have also found myself completely run down and exhausted at the end of the day which is the combination of the stress of work and my poor eating habits there. I am not one to snack throughout the day like this, but I have recently been snacking primarily on potato chips and similar snacks and eating a lot of processed French fries to just power me through the day. I am a stress eater, and it has absolutely been showing the last few weeks.

So, what to do? At work, I am trying to be more conscience of what I am eating, but at home I am making more of an effort to eat well. And  protein packed food seems to be the best way to go about that. Let me introduce you to my super vegan protein soup.

Quinoa Protein Power Soup

Ingredients
Two packs of vegetable broth mix
-Three cups water
-1/2 cup quinoa
-half can chili beans
-quarter can pinto beans
-1 tbsp. oregano
-1 tbsp. lemon pepper
-1 tbsp. cumin
-1/2 tbsp. season salt

Directions
1. Add two cups water, vegetable broth mix, and quinoa to pot and bring to boil.
2. Bring down to low heat, and add pinto beans and chili beans
3. Add oregano, lemon pepper, and cumin to taste (chili beans are preseasoned and add most of the flavor to the soup)
4. Let cook on low to low-medium heat. When water looks “low,” add one additional cup of water
5. Add season salt to taste
6. Let cook on low heat for about 30 more minutes. Soup is then done and ready to serve. Makes three to four servings.