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Day 6′s contest is over and Cindy Thierry won! Congratulations. Here’s her recipe:
Black Bean Salad
2 cans (15-oz) black beans, drained and rinsed
1 cup frozen corn (thawed)
1 large tomato, diced
1 large red bell pepper, diced
1/4 cup chopped onion
1/3 cup chopped cilantro
Dressing:
1 T balsamic vinegar
1 T cider vinegar
1/2 lemon, juiced
1 clove garlic, minced
1 tsp. ground cumin
1/2 tsp. ground coriander
dash of cayenne pepper
1/2 tsp. salt
1. Combine first 6 ingredients in large bowl.
2. Whisk together dressing and pour over salad. Toss gently to mix.
Enjoy!
Many people don’t eat meat one day a week or more, for health reasons and also to save money.
Every weekday for a month, someone reading these posts will win a generous bag of groceries. Why not you?
To enter today, share your best simple recipe or idea (each weekday’s contest will be different) for a meatless meal.
Please use a real email address when you register, so we can reach you when you win. We’ll pick the best idea or recipe and award that person yummy foods to try!
When you win, we’ll contact you about how to collect your bag ‘o yummies in a reusable, eco-friendly shopping bag (Thanks, Whole Foods, for the bags!).
Watch this space for new questions and prizes every weekday for a month!
A few prizes are coupons for free items which will be sent to you, at no cost. Each bag also has extra packets of grocery coupons.
Every bag is different, but some of the items included are: Hungry-Man meals, Lance whole-grain snack crackers, Crisco olive oils, Skinny Cow ice cream treats, Wickles pickles, Penzey’s cinnamon, Orbit gums, Pepperidge Farm 100-calorie packs and granola cookies, Tyson products, Truvia sweetener, Eagle Mills Ultragrain flour, Zen Crunch, Dunkin Donuts, and lots of grocery coupons, too.
Perfect for a Picnic – Vegan Roasted Garlic Hummus!
1 can of chick peas (drained and washed)
1/4 cup of olive oil
2 cloves of garlic
1/2 cup of organic olives
1/4 cup tahini
~ Blend all ingredients together in a food processor until creamy.
Perfect to sit on a sunny Florida beach or park and enjoy dipping celery, carrots or crackers in your homemade hummus!
Spanish Tortilla
1TBS olive oil
8 Potatoes such as Yukon Gold sliced 1/4in
1 Med. Onion thinly sliced
1 Red Pepper thinly sliced
6-8 eggs
coarse salt
pepper
Goya Adobo Seasoning with cumin
Preheat oven to 375. Use a 10-12 inch oven proof skillet.
Heat oil over medium heat, add potatoes, sliced red pepper,and sliced onion, season with salt and pepper. Cover and cook for about 15 minutes, stiring occasionally, until potatoes are slighty tender but not fully cooked. Uncover and cook for an additional 2-3 minutes.
In a bowl, whisk eggs, and Adobo Seasoning. Pour over Vegetable mixture and shake pan to evenly distribute, lightly press down with a spatula until the potatoes are under the eggs.
Bake in oven until tortilla is set about 15 minutes.
Tortilla will unmold very easily and invert onto serving plate.
Enjoy!
I learned this very easy recipe from my mom years ago.
White sauce:
2 Tablespoons butter/margarine
4 Tablespoons flour
1 cup milk
salt/pepper to taste
bunch asparagus
Bread
Heat butter/margarine until melted. Add flour and stir. Cook for one minute and add milk, stirring until it becomes thick.
Steam fresh asparagus. Put on toast and pour white sauce over them both. Yum.
Macaroni & Beans
(4-6 Hefty Servings)
1 lb. elbow macaroni
3 19-oz can cannelli beans (do not drain)
6 cloves garlic, chopped
1 1/2 Tablespoons olive oil
1 1/2 Tablespoons Italian spice blend
*Optional – 1 cup tomato sauce – see tip
Boil 5 quarts of water. Add drop of olive oil to water to prevent sticking. Boil elbows until slightly tender. While waiting for elbows, heat olive oil and garlic in a large pot until garlic sizzles. Add spices and beans with juice. Stir gently and simmer on low heat. Drain elbows and gently add to bean mixture. Continue to simmer on low heat for 20 minutes. Stir gently to prevent sticking.
Tip:
→If you would like to spice up this recipe, slowly add 1 cup of tomato sauce when combining the elbows and beans.
This inexpensive hearty dish is a staple at our house. We switch off between the red and white options, but always add sliced green olives during the last few minutes of heating. However, when sharing this dish with others, we omit the olives in order to please the most mouths possible.
Barbecue Tofu: Serves 4
16oz tofu frozen and thawed
2 tbs low sodium soy sauce
2 tbs canola oil
2 tbs ketchup
1 tb red vinegar
1/2 tsp sesame oil
2 tabs water
Asian chili paste to taste
optional 2 tabs peanut butter
Lots of sliced veggies such as onion, broccoli, green beans, zucchinis.
Freezing the tofu first makes it more chewy and able to absorb more flavors.
Slice the tofu into large cubes.
Mix everything in a large bowl, toss to coat the veggies and tofu.
Place a sheet of foil on a cookie sheet.
Spread tofu and veggies in a single layer on the foil.
Place in a 425 oven for 18 – 20 minutes.
Triple Macaroni and Cheese
3 cups elbow macaroni, 8oz.
1 8oz. container onion sour cream dip
2 cups shredded sharp cheddar cheese {8oz.}
1 cup shredded provalone cheese (4oz)
8 oz. pasteurized prepared cheese, such as velveeta
1/1/2 cups heavy cream
2 tbs. mustard
1 tbs. Worcestershire sauce
1/2 diced green pepper
1 carrot peeled, and shredded (about 1/2 cup)
3 tbs. seasoned bread crumbs
2 tbs. melted butter
1. Heat oven to 375F. Spray 2 quart casserole dish, ligtly with non stick cooking spray.
2. Cook macaroni, as stated on package. While macaroni cooks, in large bowl stir together sour cream dip, cheddar, provalone, velveeta, cream, mustard, and Worcestershire sauce. Stir in green pepper and carrot. Drain macacaroni and add to cheese mixture. Blend throughly, spoon into casarole dish.
3. Spinkle pasta evenly with bread crumbs, and drizzle with butter. Bake uncovered 30 min, until hot and bubbly.
Black Bean Salad
2 cans (15-oz) black beans, drained and rinsed
1 cup frozen corn (thawed)
1 large tomato, diced
1 large red bell pepper, diced
1/4 cup chopped onion
1/3 cup chopped cilantro
Dressing:
1 T balsamic vinegar
1 T cider vinegar
1/2 lemon, juiced
1 clove garlic, minced
1 tsp. ground cumin
1/2 tsp. ground coriander
dash of cayenne pepper
1/2 tsp. salt
1. Combine first 6 ingredients in large bowl.
2. Whisk together dressing and pour over salad. Toss gently to mix.
Enjoy!
2 cans garbonzo beans
4 tablespoons of Veganise
2 cup pickels- diced
1 box Macaroni
Cook macaroni. While macaroni is cooking take your garbonzo beans and drain them. Once drained put them in food proccessor till they are small chucks. Take the garbonzo beans from food proccessor and place in bowl. Mix the veganise, and pickels with the garbonzo beans. Once macaroni is done add that into the garbonzo beans, veganise and pickels.
And there you have a vegan tuna not macaroni salad.
pasta w/garbanzo sauce—
1 can garbanzo beans w/ juice
1 red and 1 green pepper strips pre-sauteed in olive oil, seasoned
1 handful frozen green peas
1-2 cloves of garlic
1/4 C olive oil and salt to taste
1/2 cup locatelli grating cheese
Puree garlic, garbanzos, olive oil,salt and cheese in blender.ONE AT A TIME. Boil 1 lb. of desired pasta –drain except for 1/2 c of boiling water.. Add peas, and peppers, then pour bean sauce over all and top with more cheese and black pepper if desired or dried hot red pepper seeds.—serve quickly.—-ENJOY
Chocolate Lovers Cake
1 box (18.25oz) Devil’s Food Cake Mix
1 box (4oz) instant chocolate pudding
2 cups sour cream (16oz)
1 cup melted butter (8oz pkg)
5 eggs
1 teaspoon vanilla
2 cups semi-sweet chocolate chips (12oz bag)
Preheat oven to 350 degrees. Grease a bundt pan.
With an electric mixer on medium speed, mix cake mix, pudding, sour cream, melted butter, eggs and vanilla. Fold in chocolate chips.
Pour into prepared pan.
Bake 50-55 minutes.
Cool completely.
Sprinkle with powdered sugar. Or microwave raspberry jam for 15 seconds and drizzle on cake slices.
Yum-o!