Tag Archives: cumin

Veggie Quesadillas

22 May

Veggie-Quesadilla-1

This week has totally gotten away from me. We’re showing our condo and it’s really hard to cook when you have people visiting your house all evening! These veggie quesadillas are a quick and delicious meal when you don’t have a lot of time to cook, wash and put away the dishes before someone comes over. I used the same spice mixture from my fajita recipe, sprinkled some chihuahua cheese on top, threw them on the Griddler and had a great meal before I knew it!

Veggie-Quesadilla-2

Ingredients:
1 large red pepper, cut into strips
1 large yellow pepper, cut into strips
1 large orange pepper, cut into strips
1 onion, cut into half moons
8 oz cremini mushrooms, sliced
1 tbsp turmeric
1 tbsp cumin
1 tbsp coriander
1 tsp cayenne pepper
4 tbsp olive oil
salt and pepper to taste
Ezekiel 4:9 tortillas
1/2 cup shredded chihuahua cheese
Sour cream and guacamole (optional)

Directions:

  1. Combine 3 tbsp of oil with the turmeric, cumin, coriander and cayenne pepper and stir to form a paste.
  2. Add the peppers and onions to the spice mixture and toss until peppers and onion are well coated.
  3. Heat remaining tablespoon of oil in a skillet over medium-high heat. Add the spiced peppers and onions to the pan and saute until soft. Once they are soft, add the mushrooms and saute for another 3 minutes.
  4. Turn the Griddler to high or heat a pan over medium heat.
  5. Fill half a tortilla with the vegetable mixture, sprinkle with cheese and fold in half.
  6. If using the Griddler: Place the folded tortilla on the Griddler, close the top and cook until cheese has melted.
  7. If using a pan: Place the folded tortilla on the pan (you may need to hold the top down) and cook until the tortilla is golden brown on the bottom. Flip the tortilla over and cook until the cheese has melted.
  8. Repeat with the remaining tortillas.

    9. As always, enjoy!

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Rainbow Chard over Quinoa

12 Mar

Rainbow-Chard-over-Quinoa

I had a tiny cold last week and was really in need of comfort food. Now that I’m feeling better, I was compelled to counter all the heaviness of last week with loads of veggies. I plan our weekly meals before going to the grocery store. This way I only buy what I need and don’t have to worry about wasting food. Plus, it makes getting things ready super easy since I already know we’re having for dinner that night. Feeling uninspired when I was making my weekly grocery list, I turned to the interweb for some help. I found this recipe on the Vegetarian Times and was inspired to make it a little more budget friendly. Are pine nuts only outrageously expensive in Chicago?

This meal was incredibly delicious. It was light, yet filling and had a wonderful hint of summer flavor. The success of this meal was confirmed by Michael’s second helping.

Note: My sister gave me a bottle of Orange Muscat Champagne Vinegar from Trader Joe’s that she had leftover. It’s delicious! I used two tablespoons of this in the recipe, but you could also combine champagne vinegar and orange juice with a bit of sugar or honey.

Ingredients:
Inspired by Sicilian Swiss Chard over Quiona
1 bunch rainbow chard, leaves cut into ribbons and stems sliced thinly
2 carrots, peeled
1 onion, chopped
3 garlic cloves, chopped
1/4 cup golden raisins
1/4 chopped cashews
2 tbsp Orange Muscat Champagne Vinegar (from Trader Joe’s)
3 garlic cloves, chopped
1 tbsp red pepper flakes (I like things hot, but you can tone it down)
1 tbsp cumin
1 cup quinoa, rinsed
2 cups vegetable broth

Directions:

  1. Bring the vegetable broth and cumin to a boil and add the quinoa. Cover and reduce to low heat. Cook until all the liquid is absorbed.
  2. Heat olive oil in a pan over medium heat. Add the carrots, onion and chard stems. Cook until the onion is golden brown.
  3. Toss in the chard ribbons, garlic, red pepper flakes and raisins. Stir in the orange muscat champagne vinegar and cook for about 4 minutes.
  4. Remove the pan from the heat and toss in the cashews.
  5. Spoon the quinoa into bowls and top with the chard.

As always, enjoy!

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Three Bean Chili and Vegan Cornbread

8 Mar

Three-Bean-Chili

It’s been pretty cold here in Chicago and nothing makes me feel warm and happy like a bowl of chili and warm cornbread.

Just a warning, I like my food a bit on the spicy side. If you don’t, you can reduce the amount of chipotles and jalapeño you put into the chili. The adobo sauce itself isn’t terribly spicy and neither is chili powder. That’s what helps give it the smokey flavor.

For the Chili:
Ingredients:
1/2 cup dry black beans
1/2 cup dry pinto beans
1/2 cup dry white beans
1 onion, chopped
1 red bell pepper, chopped
1 jalapeño, stemmed, seeded and chopped
2 cloves garlic, chopped
1 28 oz. can of diced tomatoes
2 cups vegetable broth
2 tbsp chili powder
2 tbsp cumin
2 tbsp chipotle chilis in adobo sauce, chopped
1 tbsp olive oil
Shredded cheddar cheese or nutritional yeast as a topping

Directions:

  1. Heat the oil in a heavy stock pot over medium heat
  2. Add the onion, bell peppers and jalapeño to the oil and saute until the onions are clear. Once the onions are clear, add the garlic
  3. When the garlic is fragrant, sprinkle the chili powder and cumin and stir
  4. Add the tomatoes, vegetable broth and chipotle chilis with some of the adobo sauce
  5. Bring to a boil, cover and simmer for 20 minutes
  6. Season with salt and pepper

Cornbread

For the Cornbread:
Ingredients:
11/4 cups garbanzo bean flour (you can substitute any flour you like)
1 cup cornmeal
2 tsp baking powder
1/2 tsp baking soda
1/2 cup sucanat
4 tbsp coconut oil, melted
1 cup milk of choice (I used Homemade Almond Milk)
1 tsp vinegar
2 tbsp ground flax
2 tbsp water
1 cup frozen corn, thawed

Directions:

  1. In a medium bowl, combine the flax and water to make a paste
  2. Add the milk, vinegar and sucanat to the flax mixture, and stir well
  3. In a separate bowl, combine the flour, cornmeal and baking soda
  4. Make a well in the center of the dry ingredients and pour the wet ingredients into the center and combine well
  5. Add in the corn and coconut oil and mix well
  6. Pour the batter into a greased 8×8 baking dish and bake until the edges are golden brown and a toothpick comes out clean
  7. Allow to cool for 20 minutes before slicing

As always, enjoy!

Chili-with-Cornbread

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