Super Simple Bruschetta

Hello 2016 and good riddance to 2015! I am hoping to create and post more original recipes this year, and I am starting out with a simple appetizer recipe. Bruschetta is generally an easy dish to make, but you have to be careful with the seasons and making sure the bread does not get soggy. I decided to make a soft crostini for the bread, and saved time and energy by using good quality canned tomatoes. The end result was light, fresh, and delicious! Enjoy!

Ingredients:

For the Tomato Topping
1 15 oz can of Red Gold (or other good quality) diced tomatoes, unseasoned, no salt
2 cloves of garlic chopped
2 fresh basil leaves, chopped
1 1/2 tsp. red wine vinegar
1 tsp olive oil
salt and pepper to taste
A handful of freshly grated Parmesan (optional)

For the bread:
1/2 loaf french baguette
2 tbsp olive oil
1 garlic clove, whole


Directions:

1. Preheat the oven to 400
2. Cut bread into one inch slices, place on baking sheet
3. Place bread in oven, and toast for 8-10 minutes, flipping half way through (You want the bread toasted a bit on the outside, but the still soft on the inside)
4. Meanwhile, drain the tomatoes and place in large bowl. Add the garlic, basil, vinegar, oil, salt and pepper, and Parmesan if using. Stir until blended, careful to not crush the tomatoes
5. Remove toasts from oven. Rub the garlic clove on one side of the toast, and lightly brush the other side of the toast with olive oil. Place the tomato mixture on the olive oil side of the toasts.
6. Enjoy!

The vegan split pea soup that saved my marriage

Not really! My marriage is fine. Unless someone else can make a better split pea soup. According to my husband, this surpassed Anderson's... If you know split pea soup, you know what I am talking about. However, I took the base from food.com, so I will not take all the credit. I just took an amazing base and added the "ham hock" base that even vegetarians know and love. Enjoy!

• 16ounces split peas
• 4medium carrots, peeled and diced
• 1 -1 ¹⁄₂cup white onion, chopped
• 2garlic cloves, smashed
• 1bay leaf
• 1tablespoon salt
• ¹⁄₂teaspoon pepper
• ½ teaspoon garlic powder
• 1 teaspoon smoked paprika
• ¼ teaspoon old hickory smoked salt
• 1 teaspoon liquid smoke
• 6cups hot water

DIRECTIONS

1.   Layer ingredients in order listed above. Do not stir

2.   Cover and cook until peas are soft High: 4-5 hours or Low: 8-10 hours

3.   Remove bay leaf and garlic (if it has held together) before serving.

4.   Boom! Enjoy!

If you find it, it can be cooked pasta (Martini Pasta)

As the title implies, I was lazy today, and had no intention of going to the store. But, I had a husband and 2 year old wanting dinner eventually. Hmmmm. I decided to go through my fridge and pantry and 1. found that I have some random stuff in my house, and 2. this could be a delicious meal. And so I present to you, martini pasta (that was the name my husband wanted to give it because he was drinking a martini while I made it...as we all should be!) Enjoy!








Ingredients:
2 Tbsp olive oil
3 cloves of garlic chopped
1 can of quartered artichokes drained
10 oz. baby bella mushrooms
4 oz. fresh spinach
Salt and pepper
1/2 lb. of spaghetti
sun dried tomato Alfredo (recipe follows)
2 Tbsp butter
2 Tbsp flour
1 tsp garlic powder
pinch red pepper flakes
2 c. milk
1 c. Parmesan
1 1/2 oz julienned sun dried tomatoes

Directions:
Heat 2 tbsp of olive oil over medium high heat. Add garlic and cook for 30 seconds, or until fragrant. Add artichokes and cook for about 2 minutes. Add mushrooms, and cook until artichokes begin to brown. Add spinach in batches, allow to wilt. Add salt and pepper to taste. Once all is added, wilt, and set aside.

Bring a large pot of salted water to a boil. Break spaghetti in half, and add to boiling water. Cook according to package directions. Once al dente, drain, reserving 1/2 c. of pasta water. Set pasta aside.

Sun Dried Tomato Alfredo:
In a medium pot, melt 2 tbsp of butter. Once melted, add 2 Tbsp of flour 1 tsp. of garlic powder, and a pinch of red pepper flakes. Stir until a paste forms. Slowly add 2 c. of milk, stirring constantly. Add 1 1/2 oz of sun dried tomatoes and 1 c. of shredded Parmesan. Continue stirring until a sauce (close to a nice gravy) forms. Once the sauce has thickened, add the sauce to the mushroom spinach mixture.

Put the pasta in a large bowl. Add some of the reserved water if it is too sticky. Add sauce and mix thoroughly. Taste, and add more seasoning as needed.

Cook the Book

Working my way through #cookthebook Tonight was bbq bean burritos with grilled peach salsa from Thug Kitchen: Eat like you give a f*ck. Holy Toledo batman! That was by far the most amazing spicy burrito in the world!!!!! Thank you, once again@thugkitchen #vegan #beezlebubburrito

Yummy Chili!

This is a recipe that I have held pretty close to me, only because I have dreams of entering it into a chili contest and winning. Ironically, the reason I am finally posting it is because I am entering it into a blogging recipe contest! So, I am keeping my fingers crossed that the chili that I think is the best is also considered the best by other cooks! So, here it is… the secret chili recipe. Enjoy!

Ingredients:

3 Tbsp. olive oil

3 White onions chopped

4 cloves of garlic chopped

1 green pepper chopped

1 poblaño pepper chopped

½ habanero pepper or 1/8 dried ghost pepper chopped (optional)

1 lb. of meatless “crumbles”

30 oz. black beans (canned)

30 oz. dark red kidney beans (canned)

15 oz. light red kidney beans (canned)

28 oz. diced tomatoes (canned)

32 oz. vegetable juice or spicy vegetable juice

3 Tbsp. chili powder

2 Tbsp. cumin

1 Tbsp. garlic powder

2 Bay leaves

1 avocado (optional)

Sour cream (optional)

Chopped onion (optional)

Grated Cheese (optional)

Hot sauce (optional)

Instructions:

1.       Rinse and drain beans. Set aside

2.       In a large stock pot, sauté onions garlic, green pepper,  poblaño, and habanero pepper or dried ghost pepper (if using) in olive oil until fragrant- about 5 minutes

3.       Add the meatless crumbles, beans, tomatoes, vegetable juice, and spices, and simmer for at least one hour, up to eight hours on low heat. Adjust seasonings as needed.

4.       Serve with sliced avocado, grated cheddar, sour cream, chopped onions, and/or hot sauce

Spicy Black Bean Burgers

Ingredients:

• 1 can black beans drained and rinsed
• 1 c. corn (I used canned)
• 2 cloves of garlic chopped
• 8 oz. tempeh crumbled into small pieces
• ½ jalapeño seeds removed, chopped
• 1 egg or 1 Tbsp flaxseed meal (ground raw flaxseed) + 2 1/2 Tbsp water
• 1 ½ Tbsp. adobo sauce
• Approximately 1 c. fine bread crumbs
• 1 tsp. granulated garlic
• Salt and pepper to taste
• 1 Tbsp. oil

Directions:

1.       Pour the drained black beans in a large mixing bowl. Smash half of the beans with a potato masher.

2.       Add corn, garlic, tempeh, jalapeño, adobo sauce, salt, pepper, granulated garlic, egg, and ½ of bread crumbs to the black beans. Mix everything together with your hands until you can form a small ball that will stick together without crumbling. Add breadcrumbs to reach desired consistency. Place mixture in refrigerator and chill for 10 minutes.

3.       Remove mixture from refrigerator and form into patties.

4.       Heat oil over medium/high heat in medium shallow pan. Fry black bean patties until brown on each side. Remove from pan and drain on paper towels. Set aside.

5.       Meanwhile, heat grill to medium heat.

6.       Wrap each patty separately in aluminum foil. Poke small holes in the aluminum foil to allow steam to escape. Place the wrapped patties on heated grill. Grill for 5-7 minutes, flip patties, and grill another 5-7 minutes. Remove from grill. Unwrap patties, place on a bun, and add optional toppings (I melted a slice of cheddar on top of mine, and added ketchup, creole mustard, and pickles!)

7.       Enjoy!

Southwest Scramble (Vegan)

I was really wanting to find something new for breakfast on this rainy Sunday morning, but through all the recipe searches, nothing quite caught my eye. I wanted something starchy, spicy, and loaded with veggies. With my mad craving, I went through my pantry and vegetable bin, and completely cleared out all items that I had not planned on using in any meals this week. Playing with various spices, opening random cans, the dish quickly evolved into a delicious, spicy scramble. This can be modified to whatever you happen to have in your pantry and/or vegetable bin. I think next time I might try sweet potatoes and maybe some tempeh for a harvest scramble... Enjoy!

Ingredients:

3 red potatoes peeled and chopped

2 Tsp. olive oil

1 yellow pepper chopped

1 onion diced

3 cloves of garlic chopped

½ jalapeño chopped

1 can diced tomatoes drained

1 can black beans rinsed and drained

4 oz. spinach

2 tsp. cumin

1 tsp. smoked paprika

1 pinch of red pepper flakes (or to taste)

1 tsp. garlic powder

Salt and pepper
Avocado (optional)

                                                                            

Directions:

1. Toss the potatoes with 1 Tsp. of olive oil in a microwave safe dish. Cover dish and microwave, tossing periodically, on high for 5 minutes or until tender but not mushy. Drain the potatoes in a colander.
2. Heat 1 Tsp. of olive oil in a large pan over medium heat. Add potatoes and cook until they begin to brown, about 8-10 minutes.
3. Turn the heat down to medium low and add yellow pepper and onion. Cook for about 4 minutes.
4. Add the garlic and jalapeño to the pan. Cook for 1 minute.
5. Add the beans, tomatoes, and spices and cook until beans are heated through (approximately 5 minutes).
6. Add the spinach and toss with scramble until the spinach is wilted. Taste and season accordingly.
7.  Put the scramble on plates and top with sliced avocado if desired.