Green Pea and Avocado Guacamole

Green Pea and Avocado Guacamole

This recipe reduces calories and tastes just as good!

Use equal parts Frozen Green Peas (run under water in strainer to defrost) and Avocado

Green Onion

Lime juice

Jalepeno or Red Pepper Flakes, optional

Blend together leaving a little bit chunky

Lentils, Black Beans and chopped Veggies with Creamy Chipotle sauce

Lentils, Black Beans and chopped Veggies with Creamy Chipotle sauce

Lentils, (I used French Green, you could also use brown)

Black Beans

Red Pepper, chopped

Green Pepper, chopped

Cucumber, chopped

Tomato, chopped

Corn, cut from cob and roasted in hot pan until browned (you could also use frozen)

Red Onion, chopped- would also be good, I didn’t have any this time

Mix together with Lentils and Beans in large bowl.

For sauce blend together:

Cashews, soaked

Silken Tofu

Chipotle pepper and sauce from can (amount is based on your taste, they are spicy!)

Shallot or onion

Lime juice or Rice Vinegar

Add to Lentil/ Veggies and mix well. 

Serve with Tempeh (browned and chopped), Guacamole* and Cilantro

*(See Green Pea and Avocado Guacamole post)

Brown Rice and chopped Veggies with Creamy Lemon- Miso sauce

Brown Rice and chopped Veggies with Creamy Lemon- Miso sauce

Brown Rice, cooked and cooled

Tomatoes, diced

Red Pepper, diced

Green Pepper, diced

Cucumber, diced

For sauce blend together and combine with rice and veggies:

Cashews, soaked

Lemon, I used juice from ½ of a large Myer Lemon (they’re a little sweetier)

Tofu, silken

Rice Vinegar

Bragg’s Aminos

Shallot, small

Garnish with chopped Cilantro 

Green Beans, Onions & Creamy Orange- Cashew sauce with Toasted Pecans

Green Beans and Onions with Creamy Orange- Cashew sauce & Toasted Pecans

For sauce- blend together:

Cashews, soaked in water for a few hours or in hot water if you don’t have time.

Orange, cut in sections then cut peel off (you could also use canned Mandarin Oranges in fruit juice)

Bragg’s Aminos

Rice Vinegar

Sauté Onions in hot pan, stirring until starting to brown, reduce to med- high heat, add Green Beans and continue stirring.  Add a little water and Bragg’s Aminos to pan and cook until Green Beans are still a little crunchy.

Top with sauce and toasted Pecans

* You could also add cooked Tempeh to this to make it more filling

Chili

Chili

Onion, chopped

Green Pepper, chopped

Yam or Sweet Potato, chopped (I used a local purple sweet potato)

Zucchini, chopped

Sauté in hot pan, continue stirring until browned.  Add broth or water, reduce heat until softened.

Add:

Tempeh, cooked and chopped (I used leftover that I had browned in the broiler)

Canned or fresh chopped tomatoes

Kidney Beans

Quinoa and Black Beans (these were leftovers that I had)

Cumin

Chili Powder

Red Pepper flakes

Cinnamon- a little bit

Cilantro trick

Keep Cilantro fresh in the fridge for up to 2 weeks (or any herb can be done this way)

Just cut off the bottoms of stems and place in glass of water just like cut flowers.  Cover with the plastic produce bag and keep in fridge.  Pull off the leaves as needed. 

I love this stuff, so I always have it on hand!

Quinoa, Black Beans and Roasted Corn Salsa

Quinoa, Black Beans with Roasted Corn Salsa

Make this ahead of time and serve cold or at room temperature.

Cook Quinoa in pan or Rice Cooker with Cumin and Chili Powder in water

Let cool and add Black Beans

Roasted Corn Salsa:

Cut fresh corn from cob, add to hot pan, continue stirring until a little browned

Tomatoes,   chopped

Red Onions, finely chopped

Jalapeno, chopped (I roasted them in the broiler until blackened, then peeled the skin- you could also use the kind in a jar)

Cilantro, chopped

Lime juice

Mix together, serve over Quinoa and Beans with diced Avocados