Vegan Black Beans with Quinoa & Zucchini Mix

Background Story

This past weekend was one of a lot of relaxation, mixed in with an onset of allergies that came crashing my way.  When my allergies get this bad, the best thing for me to do is to try to relax as much as possible, although this was my plan for the weekend anyway.  While relaxing, I got caught up on the episodes of Baked in Vermont and Focus on the Family that were sitting in the DVR box.  I am not a super sweets person.  However, by the time that you finish watching this show, you’ll be wanting to bake with whatever ingredients that you can get your hands on.

vegan, black beans, zucchini, recipes for dinner, healthy eating, healthy recipes, food, blog, food photography

On Sunday, I stopped at the grocery store after church to get the ingredients for this super quick vegan meal.  I love the challenge of making healthy meals involving all different kinds of beans and legumes.  One thing about this meal is that it only requires a few ingredients.  I made the same recipe a couple of weeks ago.  However, I used black-eyed peas instead of black beans.  Both meals were good and filling.  The black bean version kept me full longer.  If you decide to give it a try, send a comment down below, or an email with your thoughts on how it turned out.

vegan, black beans, zucchini, recipes for dinner, healthy eating, healthy recipes, food, blog, food photography

Here is the recipe:

Activity:  Making Vegan Black Beans with Quinoa & Zucchini Mix

Total Prepping and Cooking Time: 30 minutes

Ingredients:

  • 3 teaspoons of onion powder
  • 3 zucchinis
  • 3 cans of organic black beans
  • 1 box of Earthly Grains Quinoa/Brown Rice Blend with Rosemary and Olive Oil (from Aldi’s)
  • 1/4 cup of olive oil or butter
  • vegan, black beans, zucchini, recipes for dinner, healthy eating, healthy recipes, food, blog, food photography

Directions:

vegan, black beans, zucchini, recipes for dinner, healthy eating, healthy recipes, food, blog, food photography

  • Place the three cans of black beans and the brown rice with rosemary packet into a pan of two cups of water. (I only used a fourth of the packet to cut down on sodium).
  • Add the onion powder.
  • Cut the zucchini into strips with a potato peeler.
  • Saute the zucchini strips.
  • Dump the zucchini into the pan after about 18 minutes, letting the mixture cook for another 12 minutes.
  • Enjoy!

vegan, black beans, zucchini, recipes for dinner, healthy eating, healthy recipes, food, blog, food photography

 

“By this everyone will know that you are my disciples, if you love one another.” John 13:35, NIV

Have a blessed night!

 

Katina

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Mexican Crumble Chili

Background to the Chili Story

Last week, I went on an adventure of trying to figure out what meals to make with the ingredients that were left.  You know that it’s time to go grocery shopping soon when you start getting really creative.  Either that, you’re feeling adventurous, or you’re bored.  One of the three.  What I ended up doing was making my own version of chili.  It turned out pretty good.  Last night, I decided to make it again since I had leftover ingredients.  My son actually gave me a thumbs up.  If he doesn’t like how something tastes, trust me, he isn’t scared to speak his mind in that area.

Racing to Get Out

It’s funny because I heated up a bowl of chili.  Then, I decided that I would take a walk for some fresh air, and also drop three books off at the Train Station library while I was at it.  Right before leaving out, I went upstairs to grab something.  That’s when my son asked, “What are you eating down there?”  And to which I replied, “A chili concoction that I made.  Do you want some? Of course, the answer was yes.  I had to quick heat him up some because it was starting to get dark outside, and then rush to take a quick fifteen minute walk and head on.  If you are feeling adventurous, how about giving it a try.  Drop a line below to let me know how yours turned out.  Here is the simple recipe:

Activity:  Making Mexican Crumble Chili

Mexican crumble chili

Total Prepping and Cooking Time: 30 minutes

Ingredients:

2 teaspoons of garlic powder

2 teaspoons of onion powder

2 teaspoons of turmeric

2 teaspoons of cumin

2 teaspoons of italian seasoning

3 teaspoons of chili powder

2 teaspoons parsley

1 cup of tomato juice

1 pack of Lightlife Vegan Mexican SmartGround Crumble

3 cans of black-eyed peas

3 cups of vegetable broth (for vegan) or chicken broth (non-vegan)

1 cup of water

1 cup of cheese

Directions:

Dump all of the above ingredients into a pot and heat up for 30 minutes.

Garnish with cheese on top.

Optional to crunch in crackers while you’re at it.

vegan chili, healthy eating, healthy recipes
Mexican Crumble Chili

 

Have a blessed night!

Katina

Vegan Mexican Hashbrown Bites

Because of the fact that my daughter is vegan, I am constantly trying to come up with vegan recipes that are fun, tasty, and simple.  For quite some time now, I was thinking of trying to make vegan hamburger patties using the ground crumble, but I was unsure of what the results would be, considering that the ground crumble could simply fall apart if it isn’t bound well.

Finally, last week I gave it a try.  To be more specific, I gave the vegan bites a try.  The hamburger patties will be for another day and another post.  I made one big bowl of this mixture.  At first, I only cooked about 20% of the bowl, and refrigerated the rest.  Later that day, I cooked the rest of the bowl.  I noticed the difference immediately.  Refrigerating the mixture causes it to stiffen and thicken up to a better consistency.  Thus, my recommendations for you would be to make the mixture, and refrigerate the mixture for one hour, and then start scooping the bites.  The one thing that I like about this recipe is the fact that the Mexican crumble has enough of a spicy kick, that you don’t need a lot of seasoning.  Please enjoy and have a wonderful Labor Day!

vegan recipes, healthy eating, healthy recipes, food

Activity:  Making Vegan Mexican Hashbrown Bites

Total Prepping and Cooking Time:  95 minutes

vegan recipes, healthy eating, healthy recipes, food

Ingredients:

 

Directions:

  • Dump all of the above ingredients, except the oil into a bowl.
  • Use a small cookie scoop or your hands to roll the bites.
  • Place the bites into the oiled skillet, turning them every so often with a small spatula.
  • Enjoy the vegan bites!

 

You shall eat the fruit of the labor of your hands; you shall be blessed, and it shall be well with you.  Psalms 128:2

 

Blessings,

Katina

Oatmeal Pumpkin Seed Cookies

The Venture-Making Oatmeal Pumpkin Seed Coconut Cookies

I had been itching for the last couple of weeks to make oatmeal pumpkin seed coconut cookies.  There are several reasons that it hadn’t happened yet:

  • Didn’t have the time
  • Had the time, but didn’t have the energy
  • Had the time and the energy, but I had a sink full of dishes already
oatmeal, almond flour, pumpkin seeds, sunflower seeds, healthy eating, healthy recipes, healthy desserts
Oatmeal Pumpkin Coconut cookies

Well, a few days ago, I finally got to baking the cookies.  They were surprisingly delicious.  On the cooking shows, they say that things are so good that they make you want to slap someone.  For my purpose here, I will say that they make you want to jump up and down and dance.  My kids laugh at me because most of the things that I cook or bake usually starts with my mind going, ” Oh, I wonder what would happen if I mix this and that together.”  That’s what happened with these cookies.  Most of the times I have good results.  Other times, it’s one of those things where you know there’s always next time.  I call them my concoctions.  I bought the almond flour about a month ago, so I didn’t have to worry about having to run out and get it.  This was my first time ever using it for baking, and I loved it.  Well, so much for rambling on…

oatmeal, almond flour, pumpkin seeds, sunflower seeds, healthy eating, healthy recipes, healthy desserts
Second View of Oatmeal Cookies

I set the oven for 350 degrees, at a 22-minute timer.  At 17 minutes into the baking, the entire house smelled like almonds.  My daughter said, “Mom, I think that you need to check the cookies.  They smell ready.”  I felt them and they were still soft.  However, she reminded me that they will finish cooking even after I take them out.  She was right.  She is the one who is the baker, but I am learning.  I hope that you enjoy these cookies.  I think that next time I will add quinoa.  Here is the recipe:

oatmeal, almond flour, pumpkin seeds, sunflower seeds, healthy eating, healthy recipes, healthy desserts
Third View of Oatmeal Pumpkin Coconut Cookies

Activity:  Making Oatmeal Pumpkin Coconut Cookies

Prepping and Baking Time: 33 minutes

Ingredients:

  • (1/4) cup unsweetened coconut flakes
  • (1 1/2) cup of almond milk
  • (1/4) cup of grapeseed & sunflower seed oil blend
  • (1/4) cup of sunflower seeds
  • (1/4) cup of pumpkin seeds
  • (1/4) cup of raisins
  • (1 1/4) cup of almond flour
  • (1 1/4) cup of oatmeal
  • (1) teaspoon of vanilla extract
  • (1/2) cup of brown sugar
  • (1/2) teaspoon of baking soda
  • (1) tablespoon of chia seeds
  • (3) tablespoons of flaxseed meal and 4.5 tablespoons of water mixed together

Directions: 

  1. Use parchment paper or grease a full-sized cookie sheet with oil.
  2. Whisk together the following in bowl number one: almond flour, oatmeal, baking soda, chia seeds, sunflower seeds, and pumpkin seeds.
  3. Mix together the following in bowl number two: grapeseed oil, coconut flakes, flaxseed meal mixture, almond milk, vanilla extract, and brown sugar.
  4. Dump bowl number one into bowl number two and mix well.
  5. Use a cookie scoop to form balls with the cookie mixture and place them on the cookie sheet.
  6. Enjoy and have a blessed weekend!

He will cover you with his feathers, and under his wings you will find refuge; his faithfulness will be your shield and rampart.

Psalms 91:4

Vegetarian and Vegan Lasagna

A week ago, I purchased two tin foil lasagna pans to make vegetarian and vegan lasagna.  Well, I have a couple of funny stories to tell about the vegetarian lasagna.  The first story is that I never made lasagna before.  Instead of looking up a recipe, I bought three jars of pasta sauce, vegetables, two boxes of no-boil noodles, and cheese, and then decided that I would look up on the internet as to how to layer it.  A little bit backwards, I know.

vegetable lasagna, vegan lasagna
Vegetarian Lasagna

 

The second funny thing is that it originally started out as being a non-vegetarian lasagna, loaded with ground turkey meat.  However, after making all of the layers, I realized that the cooked ground turkey meat was still sitting in the skillet on the bar stool.  So much for that!  I decided that I would use this meat to make my own version of nachos with cheese, piled with toppings for lunch for three days.

 

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Activity:  Making Vegan and Vegetarian Lasagna

Total Prepping and Cooking Time:  1 and 1/2 hours

 

Recipe for vegetarian and vegan lasagna, healthy meal for lunch and dinner.

   Ingredients:

Directions:

  1. Saute the mushrooms in vegan butter and minced garlic.
  2. Saute spinach, zucchini, and diced tomatoes with grapeseed oil, adding the mushrooms when they are done. 
  3. While the veggies are sauteing, place the smart ground into olive oil for a little bit.  It will finish cooking in the oven.
  4. Pour pasta sauce into the bottom of each pan.
  5. Add columns of the lasagna noodles on top.
  6. Add all the vegetables into a big bowl.
  7. Using a wooden spoon, scoop the vegetables, layering them on top of the noodles, and then layering the vegan crumble(or whatever meat), and then cheese.
  8. Pour another layer of pasta sauce.
  9. Continue this pattern of layering noodles, vegetables, meat and cheese, with a final layer of noodles on top, with sauce and cheese on top of the noodles.
  10. Bake at 425 degrees for one hour.

 

Both pans together is about 18 servings.

See, I am doing a new thing!
    Now it springs up; do you not perceive it?
I am making a way in the wilderness
    and streams in the wasteland.

Isaiah 43: 19, NIV

 

 

Coconut Grits Casserole

Good evening everyone!  Just about a week ago, I posted a grits with quinoa casserole brunch dish.  And of course, this week I made it again, with a little twist.  Thought I would let you know, just in case you thought you were losing it.  I hope that you are feeling brave about trying it out.  What I love about this version, is the crunch on top, along with the smell of the cheese, sunflower seed, and coconut mix in the oven.  Enjoy and be blessed!

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Coconut Grits with Quinoa Casserole

 

Activity:  Making Coconut Grits with Quinoa Casserole for Breakfast and/or Brunch

Total Prepping and Cooking Time:  40 minutes

Ingredients: 

  • (2) cups of grits
  • (1/2) cup of quinoa
  • (1) teaspoon of onion powder
  • (1) teaspoon of garlic powder
  • (1/2) cup of  cheddar cheese or vegan cheese
  • (1/4) cup of grapeseed, butter, or whatever oil you have
  • (1/2) cup of soymilk or almond milk
  • (1) tablespoon of parsley
  • (1/4) cup of rice
  • (1/4) cup of sunflower seeds
  • (1/4) cup of cheddar cheese or vegan cheese for the top
  • (1/4) cup of  coconut flakes

Directions: 

  1. Bring three cups of water to a boil.
  2. Bring one-fourth cup of rice to a boil.
  3. Boil the quinoa for twenty minutes.
  4. Add two cups of grits to the boiling water.
  5. Stir the grits ever so often with a whisk.
  6. Add the milk, butter, cheese, quinoa, seasoning, and parsley to the pot and whisk together.
  7. Sprinkle the rice, then sunflowers seeds and coconut flakes on top.
  8. Add an extra layer of cheese and parsley to the top.
  9. Bake at 365 degrees for 22 minutes in a casserole dish.
  10. Cut into squares after ten minutes.
  11. Makes 7 servings.
  12. Enjoy!

But his delight is in the law of the Lord; and in his law doth he meditate day and night.

And he shall be like a tree planted by the rivers of water, that bringeth forth his fruit in his season; his leaf also shall not wither; and whatsoever he doeth shall prosper.

Psalms 1: 2-3, KJV

Vegan Oatmeal Raisin Coconut Chia Cookies

Venture:  Making Vegan Oatmeal Raisin Coconut Chia Cookies

I decided to try my hand at making cookies again for the third time.  One thing that I have learned about baking is that if you use too much or too little of something, it can cause disastrous results.  Nine times out of ten, you end up having to throw the ingredients away, like I had to do last week when I decided to experiment in the kitchen.  I used a little bit too much baking soda.  This week’s adventure was oatmeal raisin coconut cookies with a little bit of everything added.

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They turned out really good, and besides that, I like the fact that they were really healthy.  You can make these for breakfast or snack.  The flaxseed meal definitely gives you a boost.  Another benefit is that oatmeal is good for cholesterol.  If you like nuts, these would be worth a try.  Have a blessed rest of your weekend.

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Activity:  Making Vegan Oatmeal Raisin Coconut Chia Cookies

Total Prepping and Cooking Time:  40 minutes

Ingredients: 

  • (1/4) cup unsweetened coconut flakes
  • (1 1/2) cup of soymilk
  • (1/4) cup of coconut oil
  • (1/4) cup of sunflower seeds
  • (1/4) cup of raisins
  • (1) tablespoon of oil
  • (1 1/4) cup of flour
  • (1 1/4) cup of oatmeal
  • (1) teaspoon of vanilla extract
  • (3/4) cup of brown sugar
  • (1/2) teaspoon of baking soda
  • (1) tablespoon of chia seeds
  • (6) brazil nuts (chopped)
  • (3) tablespoons of flaxseed meal and 4.5 tablespoons of water mixed together

Directions: 

  1. Use parchment paper or grease a full-sized cookie sheet with oil.
  2. Whisk together the following in bowl number one:  flour, oatmeal, baking soda, chia seeds, sunflower seeds, and chopped up brazil nuts.
  3. Mix together the following in bowl number two: olive oil, coconut oil, coconut flakes, flaxseed meal mixture, soymilk, vanilla extract, and brown sugar.
  4. Dump bowl number one into bowl number two and mix well.
  5. Use a cookie scoop to form balls with the cookie mixture and place them on the cookie sheet.
  6. Enjoy and have a blessed weekend!

 

Serves 18

Eat thou not the bread of him that hath an evil eye, neither desire thou his dainty meats:7 For as he thinketh in his heart, so is he: Eat and drink, saith he to thee; but his heart is not with thee.

Proverbs 23: 6-7, KJV

Grits And Quinoa Casserole Pie

Going for the Grits

When it comes to breakfast, most of us eat the same few things every morning.  I know I do.  I am one who has always needed the extra protein boost.  I always start off by munching on two to three brazil nuts in the morning.  If there’s orange juice available, you can believe that a small glass is just enough to get me going.  Sometimes, I immediately figure out what I am going to eat for breakfast.  However, most times it’s just too early to process everything, and so, if it’s a weekday, I then proceed to figure out what I can make my kids really quick so that they can head out the door for school.  Then, I can take my time to fix myself something to eat.  This time, I decided to something different with grits.

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Photo by Pixabay on Pexels.com

I love cheesy grits.  On this past Monday, I wanted to do something with a little bit of a twist than the usual, so after making the grits the regular way, I decided to add quinoa and bake it for twenty minutes.  I liked the end result, and I hope that you do too.  Have a blessed rest of your week!

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Activity:  Grits & Quinoa Casserole Pie for Breakfast and/or Brunch

Total Prepping and Cooking Time:  40 minutes

Ingredients: 

  • (2) cups of grits
  • (1/2) cup of quinoa
  • (1) teaspoon of onion powder
  • (1) teaspoon of garlic powder
  • (1/2) cup of  cheddar cheese or vegan cheese
  • (1/4) cup of grapeseed, butter, or whatever oil you have
  • (1/2) cup of soymilk or almond milk
  • (1) tablespoon of parsley

grits, vegan, pie, parsley, quinoa, food, recipe

Directions: 

  1. Bring three cups of water to a boil.
  2. Boil the quinoa for twenty minutes.
  3. Add two cups of grits to the boiling water.
  4. Stir the grits ever so often with a whisk.
  5. Add the milk, butter, cheese, quinoa, seasoning, and parsley to the pot and whisk together.
  6. Bake at 365 degrees for 22 minutes.
  7. Cut into triangle pie wedges after ten minutes.
  8. Makes 6 servings.
  9. Enjoy!

For the Lord shall be thy confidence, and shall keep thy foot from being taken.

27 Withhold not good from them to whom it is due, when it is in the power of thine hand to do it.

28 Say not unto thy neighbour, Go, and come again, and to morrow I will give; when thou hast it by thee.

Proverbs 3: 26-28, KJV

Quinoa Burgers

A few days ago, I decided to make my daughter some quinoa burgers, and she said that they came out pretty good.  I have made quinoa bites before, so I was thinking that quinoa burgers shouldn’t be too much of a difference.  I didn’t get a chance to taste them, but I know one thing:  the smell that was permeating throughout the house made me want to eat them.  I decided to let her enjoy these all on her own.

vegan burgers, quinoa, food, healthy living, cheese, spinach

Activity:  Making Quinoa Burgers for Dinner

Total Prepping and Cooking Time:  35 minutes

Ingredients: 

  • (1/2) cup of rice
  • (1/2) cup of quinoa
  • (3) tablespoons of flaxseed meal mixed with 4.5 tablespoons of water
  • (1) can of spinach
  • (3) tablespoons of nutritional yeast
  • (1/4) cup of grapeseed and sunflower oil, or whatever oil you have
  • (1/2) cup of vegan cheese

Directions:  

  1. Prepare two cookie sheets by greasing them with the grapeseed oil using a paper towel or optional, using parchment paper.  (I ran out, so there was no option.)
  2. Boil the rice for twenty minutes.
  3. Boil the quinoa for twenty minutes.
  4. Saute the spinach with grapeseed oil blend.
  5. Mix the rice, quinoa, and spinach in a bowl.
  6. Fold in the flaxseed mix, cheese, and nutritional yeast and stir.
  7. Create patties with your hands.
  8. Bake at 350 degrees for 22 minutes.
  9. Enjoy!

 

Know therefore that the Lord your God is God, the faithful God who keeps covenant and steadfast love with those who love him and keep his commandments, to a thousand generations,

Deuteronomy 7:9, ESV

Oatmeal Chocolate Delights

Most people who know me have figured out the fact that I don’t bake a lot.  However, it is something that I have wanted to learn how to get better at, and lately, I am becoming a little bit more courageous about this new adventure.  I usually leave the baking up to my daughter, who can whip up something in a minute.  Yesterday’s adventure was oatmeal chocolate chip cookies.

I was pleased with the result, and I had to force myself to stop after cookie number three.  The flaxseed meal makes these cookies really moist on the inside.  The bonus to making these cookies is that I had everything at home already.

oatmeal, chocolate, food, cookies, vegan

 

Activity:  Baking Oatmeal Chocolate Delights

Total Prepping and Cooking Time:  45 minutes

oatmeal, chocolate, food, recipes, cinnamon, brown sugar, milk

Ingredients: 

  • (1 1/2) cups of oatmeal
  • (1/4) cup of semi-sweet organic chocolate chips 
  • (2) tablespoons of flaxseed meal mixed with 3 tablespoons of water
  • (1 1/2) cups of flour
  • (1/4) cup of brown sugar 
  • (2) teaspoons of vanilla extract 
  • (1/4) cup of coconut oil
  • (1/4) cup of grapeseed and sunflower oil blend
  • (1/4) cup of sunflower seeds
  • (1) teaspoon of baking soda
  • (1/4) cup of vegan milk (soy, almond, etc.)
  • (1/4) cup of cinnamon

 

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Directions:  

  1. Prepare two cookie sheets by greasing them with the grapeseed oil using a paper towel or optional, using parchment paper.  (I ran out, so there was no option.)
  2. Whisk together the flour, oatmeal, cinnamon, sunflower seeds, and baking soda in a bowl.
  3. Mix together the brown sugar, vanilla extract, coconut oil, and vegan milk in another bowl.
  4. Pour the brown sugar mixture into the dry mixture.
  5. Add the grapeseed blend and stir.
  6. Fold in the chocolate chips.
  7. Use a small cookie scoop to place the dough on the cookie sheets.
  8. Bake at 350 degrees for 22 minutes.
  9. Enjoy!

How beautiful on the mountains are the feet of those who bring good news, who proclaim peace, who bring good tidings, who proclaim salvation, who say to Zion, “Your God reigns!” –Isaiah 52:7