Meatless Mondays Mar 2012

“Thank you Linda…what an informative, fun and delicious way to spend a Monday!  I plan on learning MORE from you…you are a fountain of talent and knowledge! ” -Susan

Thank you Susan for the kind words!  Meatless Monday (phrase coined by Paul McCarney) luncheon was a hit again in March.  The luncheons are always Vegan, always gluten-free, most of the time soy free, and very little to no processed foods used.  These luncheons are inspired by my passion for healthy eating and helping others with their diets for optimal health and well-being.  We do not preach Veganism but believe that the more plant-based foods in your diet, the better off we all are.  “Forks Over Knives” documentary is often spoke of at the luncheons which links the [over] consumption of animal foods to disease.  Very eye-opening.  The recipes chosen today were some of my favorites from “The Gluten-Free Vegan” by Susan O’Brien and modified slightly for my tastes.  The salad dressing came from a new website I discovered recently www.carrieonvegan.com which I immediately put on my pinterest site.  Enjoy!

 

This dish was a hit!  Be sure to rinse those beans well so you can avoid the bloating after a meal.  Eat in burrito, with chips, or just by itself. Top with guacamole recipe below.

Spicy Yam and Black Bean Burritos

  • 2 large yams
  • 1 T grapeseed or coconut Oil
  • 1 C chopped onion
  • 2 T seeded, chopped red bell pepper
  • 1 sm. Jalapeno, diced
  • 2 cloves garlic, chopped
  • 1 C seeded and diced tomato (Roma’s are good for this)
  • 1 C tomato salsa (your favorite brand or homemade)
  • 1 t chile powder
  • 1 t ground cumin
  • 1 (15oz) can organic black beans, drained and rinsed
  • 2/3 C chopped fresh cilantro
  • 2 T lime juice
  • ½ t sea salt
  • ¼-1/2 t freshly ground black pepper
  • Optional: 8 rice or hemp tortillas, taco shells, tostada’s or chips
  • Optional: Guacamole (or avocado chunks to top)
  1.  Bake yams in oven at 400 degrees until soft but not mushy.  Peel and cut into cubes
  2. Sauté onion in oil until soft, 3-4min
  3. Add red bell pepper and jalapeno, sauté 3-4min
  4. Add garlic, cook 1min
  5. Add cooked yam cubes
  6. Add diced tomatoes, salsa, spices, black beans, cilantro and lime juice
  7. Heat through
  8. Season with salt/pepper
  9. Heat tortillas and fill with mixture.  Serve with guacamole or avocado if desired.

 

Most of the guests said this was the best guacamole they ever had!  Worth a try.

Guacamole

  • 2 large avocados
  • 1 clove garlic, chopped
  • ½ seeded and chopped red bell pepper
  • 1 small jalapeno, seeded, chopped finely
  • ½ cup fresh cilantro
  • ¼ t ground cumin
  • Juice of 1 lime
  • Pinch of red pepper flakes
  • Salt and Pepper to taste

Place mashed avocados into large bowl.  Add rest of ingredients and stir together well.  Cover and chill before serving.

 

We used the food processor to quickly grate the carrots and beets for a quick colorful salad.  And remember to cut up more veggies than you need so your next meals are a synch!  Lightly coat salad with olive oil to preserve the leaves in the fridge for several days (no vinegar or salt which will brown the leaves).  The first picture is the head of red lettuce I got at a local Gilbert Farmers Market.  It was half cut up by the time I realized I should take a picture. It was just beautiful!

Cooling Garden Salad

  • Greens (red lettuce, romaine, green lettuce)
  • In season veggies (red cabbage, carrots, beets – lots of color)
  • Note: beets high in VitC, Iron, Magnesium, Fiber, Folate, Potassium, Manganese.  Great cardio vascular food, lowers cholesterol, anti-aging. Leaves are edible too.
  • Nuts and/or seeds (we used walnuts soaked overnight and dried)
  • Fruit (we used raisins)
  • Avocado (we left out since we had guacamole)
  • Fresh herbs (Cilantro, parsley, etc.)
  • Onion (green, leeks – milder)

Carrie’s Cashew Cream Orange Salad Dressing (www.carrieonvegan.com)

  • 1 medium ripe avocado
  • 1 C orange juice
  • 2 garlic cloves, chopped
  • ½ C raw, unsalted cashews
  • ½ C white balsamic vinegar (I used apple cider vinegar)

Blend in high speed blender.  Add vinegar or juice to thin if needed.

 

So easy and SOOO delicious!  If you are a peanut butter fan, you will LOVE.

Peanut Butter Treats

  • ½ C organic peanut butter
  • 1/8 C pitted and chopped Medjool dates
  • ¼ C chopped pecans
  • ¼ C sesame seeds
  • ¼ C agave nectar syrup
  • 1 T flax seeds ground (recipe called for arrowroot powder)
  • 1/8 t ground cardamom
  1. Line cookie sheet with baking parchment
  2. Place all ingredients in mixing bowl and stir together until mixed well.
  3. Roll into balls and place on cookie sheet.
  4. Chill until set.

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