Black Bean and Corn Relish Tostadas

This recipe was really easy. It is so yummy and light and perfect for summer. It makes me sad that summer is now over. I'm sure it will still be yummy in the winter, I just won't get to use all yummy produce that has been in season.

Recipe adapted from: Martha Stewart

5-6 whole wheat tortillas
1 Tbs. olive oil
10 oz. pkg. frozen corn-thawed
2 limes
salt and pepper
1 large ripe avocado
3 green onions sliced thinly
1 can black beans rinsed and drained
shredded cheese
diced tomatoes
sour cream

A few hours before dinner, thaw your corn.  Add the juice from your 2 limes, the Tbs. of olive oil, green onions, and season with salt and pepper. Stir well. Cover and refrigerate until you are ready to use. When you are ready to make dinner, cube your avocado and add to corn mix. Also, have your tomatoes diced and ready at this time.

Heat your oven to 450. Spray each tortilla with Pam, or olive oil on both sides and put on a cookie sheet. Top lightly with shredded cheese and a spoonful of black beans. Cook for 6-8 minutes rotating the pan halfway through. Keep an eye on them, you want them crispy and starting to brown, but they can burn easily.

Remove from oven and top with corn mixture, diced tomatoes, and sour cream if desired. My husband likes jalapino's on his so you can always add that too!

Crispy Tofu

I am not the biggest fan of tofu, but every once in a while I find a way to cook it that is good and not all wet and mushy. I found this recipe through Pinterest and my whole family loved it!

Recipe from www.vegandad.blogspot.com

1 block firm tofu, drained and cut into 10-11 equal slices.
Olive oil for frying

Mix together well:
3/4 cups flour
1 tsp. salt
1 tsp. poultry seasoning
1 tsp. paprika
a pinch of black pepper

In a separate bowl whisk:
1 cup almond milk
2 Tbs. mustard
2 Tbs. hot sauce
1/2 tsp. salt

In another bowl:
1 cup panko bread crumbs

After you cut tofu into slices, line a cookie sheet with a towel, put tofu on it, cover with another towel, and another cookie sheet. Place a few cans of food, or something heavy on top of cookie sheet to help drain the tofu. Leave for 15 minutes.

After you have drained tofu, get some oil heating on medium heat in a large frying pan. Next, you will dip your tofu slices in the milk, then dredge in the flour mixture, back in the milk, then cover with the panko crumbs. Cook 4-5 slices at a time turning every 3-4 minutes until they are golden.

Bean Curry

I am just in a curry mood I suppose. It is something I have decided I like, so I have been trying lots of new recipes :) Here is a good one from Melanie at www.melskitchencafe.com My husband raved, and the kids ate it well too. We had ours with whole wheat naan. That recipe was also from Melanie. I will post that recipe another time! Enjoy!

• 1 tablespoon canola oil
• 1 onion, chopped
• 3 cloves garlic, finely minced
• 1 teaspoon freshly grated ginger 
• 1 large tomato, chopped
• 1/2 teaspoon tumeric
• pinch cayenne, or to taste
• 1/2 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon Garam Masala (If you don't have this, you can look on the internet for a substitute like I did!)
• 3/4 cup half and half (I think next time I will try coconut milk to make it vegan)
• 1 cup vegetable stock or chicken broth
• 1 can black-eyed peas, lightly drained (I used 1 1/2 cans)
• 2 tablespoons chopped fresh cilantro

1. Heat oil in a large skillet over medium heat. Add onion; saute 5 minutes or until translucent and slightly browned. Stir in garlic and grated ginger root; stir constantly for 30 seconds. Add tomato; cook for 2 minutes. Stir in turmeric, cayenne, salt, paprika, and garam masala; stir constantly for 30 seconds. Add half and half, stock, and black-eyed peas.
2. Reduce heat and simmer 5 minutes, stirring occasionally. Stir in cilantro. Serve immediately with rice, chapati, or naan.

Pumpkin Chocolate Chip Muffins

Recipe from www.dinnerdishesanddesserts.com

I absolutely love these, and so do my kids! Also, not too unhealthy as far as muffins go.

• 1½ cups whole wheat flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• ⅔ cup sugar
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ground ginger
• 1 egg
• 1 cup pumpkin puree
• ⅔ cup apple sauce (unsweetened)
• 1 Tbls + 1 tsp canola oil
• 1 tsp vanilla
• ⅔ cup chocolate chips

Instructions

1. Preheat oven to 350 degrees. Prepare a 12 cup muffin tin with non stick spray, or liners.
2. In a large bowl combine the flour, baking soda, baking powder, salt, sugar, cinnamon, nutmeg, and ginger. Whisk until combined. In a separate bowl, mix together egg, pumpkin, apple sauce, oil and vanilla until well combined. Combine the wet and dry ingredients, and mix until just combined (be careful not to over mix). Fold in the chocolate chips.
3. Scoop the batter into the prepared muffins tins. Bake for 15-18 minutes. 

Whole Wheat Banana Pancakes (Shawnee Pulsipher)

I am going to try and branch out and put other recipes on this blog besides main dishes :) I thought I would start with these pancakes. They are the bomb! Also, you can add different variations to your liking! Here is the way we like them best.

Mix together well in a large bowl:
2 cups whole wheat flour
4 Tbs. Sugar
2 Tbs. baking powder
1 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup chopped pecans

In another bowl add together and mix well:
2 eggs
2 cups of milk (I have used almond milk with great results)
4 Tbs oil (I have used canola, olive, and coconut)
1/2 tsp. vanilla
1-2 ripe mashed bananas

Add the wet ingredients to the dry ingredients and mix until well incorporated. Cook on a greased griddle top at 300 degree's.

Green Lentil Curry

I really like the African Peanut Stew recipe that I have on this blog, and I have been trying to find another recipe that uses curry that I like just as well. I have probably tried 4 things that were just o.k. and finally after trying this today, I finally found a recipe that didn't let me down. This recipe came from a food blog that I have contributed to in the past called www.gurlinthekitchen.blogspot.com It doesn't really get updated anymore, but there are some great recipes on there!

2 T. olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 T. grated ginger root (or 1 t. powdered)
1 1/2 c. green lentils, cleaned and rinsed
1 can garbanzo beans, drained and rinsed
3 c. chicken broth
1 can coconut milk
2 t. curry powder
1 t. turmeric
salt to taste
Jasmine rice

 Heat oil in skillet, add onion and garlic. Cook, stirring, for 2-3 minutes. Add ginger. Cook until onion is soft, then add broth, lentils, garbanzo beans, coconut milk, curry powder, and turmeric. Cook until lentils are soft, 20-30 minutes. Taste for salt, add more if necessary. While lentils are simmering, cook your rice. Serve lentils over hot cooked rice. 

Fire Roasted Green Chili Sweet Potato Enchiladas

Recipe and picture from: www.glutenfreegoddess.blogspot.com

Ok, I have a couple of sweet potato/black bean enchilada recipes on this blog. All of them have different flavor profiles and when you're trying to cook vegan/vegetarian your options are limited. Well, this is my favorite enchilada recipe I have tried so far. I really loved it! Maybe it was because I was fasting all day, but I will definitely make it again soon!

For the Sauce
1 cup vegetable broth
1 tablespoon cornstarch
1 generous cup chopped fire roasted green chiles
2-3 cloves garlic, minced
1 teaspoon cumin or chili powder (I used chili powder)
*Bring to a boil and let thicken. Set aside

For the Filling
1 15-oz can organic black beans, rinsed, drained
3-4 cloves garlic, minced
Fresh lime juice from 1 big juicy lime
1 really big sweet potato, peeled and cubed into the size of dice
1/2 cup chopped roasted green chiles
1/2 teaspoon ground cumin
1/2 teaspoon chili powder, or curry (I used curry and LOVED it)
Sea salt and black pepper, to taste
*Preheat oven to 400. Toss cubed sweet potatoes with 1-2 tablespoons coconut, or olive oil and season with salt and pepper. Put on a cookie sheet and cook for 20-25 min. until potatoes are soft.

*When potatoes are down, turn oven to 350

Using a bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside. In a separate bowl combine the sweet potatoes with the chopped green chiles; add the spices and mix well.

To Assemble
Spread some of your chili sauce into the bottom of a baking dish. Use 6-7 whole wheat tortillas. Spread a spoonful of sweet potato mixture down the center of tortilla. Spoon black bean mixture on top. You can then top it with some grated cheese, or leave plain to make it vegan. Roll up tortilla and place seam side down in your baking dish. Repeat process with remaining tortillas. Top with remaining chili sauce and more cheese if desired. Bake for 25 min.