Baked Collard Green Potato Cakes (Vegan)
Posted: May 17, 2012 Filed under: Gluten Free, Sides, Vegan, Vegetarian, Veggies | Tags: baked potato cakes, collard green potato cakes, collard greens, easy, potato cakes, potatoes, side dish, vegan 3 Comments
Garlicky greens and buttery potatoes with a dash of heat, baked up into patties for an easy to serve side dish.
I had a bad night last night. One dose of terribly sad news mixed with a dose of mean-spirited, unsolicited criticism from some jerk on Facebook left me living out the whole “We Cry” part of our blog title.
After a restless, tear-filled night, I decided to spend the day doing things that are joyful and comforting.
I swung Jackson on the swing at the park, tickling his chunky little thighs as he swung toward me and making swishing noises as he swung away. He smiled. I smiled. He giggled. I giggled.
Later, we left the hose in his water table running with total disregard for being “green” (sorry planet), creating a waterfall with the overflow. Jackson curiously poked his hand through the cascading water, then got down into a crouching position with his tush in the air and his face almost to the ground and watched the water come down, the droplets splashing against the concrete patio.
We snuggled and read silly books about farm animals. Snorting like a pig gets big laughs around here these days.
We shared a snack from last night’s southern comfort food leftovers, topping collard green potato cakes with a little bit of avocado and a dash of hot sauce (for me). Collard greens, potatoes, and hot sauce…now that’s southern comfort and southern delish!
Today was a much better day, a “We Laugh” kind of day.
Rachel’s
Collard Green Potato Cakes
Makes 12 potato cakes
Ingredients
4 potatoes, diced into large chunks
1 T. vegan butter (i.e. Earth Balance)
1/4 white onion, diced
3 garlic cloves, minced
1 bunch of collard greens (or kale), chopped into small pieces
2 t. Vegan Wing Sauce* or Hot Sauce (vinegar would work too, if you don’t like spicy food)
Salt & Pepper
Olive Oil
Avocado (optional)
Directions
Heat oven to 400.
Put the chopped potatoes in a large sauce pan, cover with water, cover and bring to a boil. Boil for about 10 minutes until potatoes are fork tender. Drain and return to the pan. Add vegan butter and mash the potatoes, leaving them just a little bit chunky.
Coat a large skillet with olive oil and heat to medium, add onions, garlic, and a pinch of salt. Cook until onions are translucent. Add the collard greens. (You may have to add a little at a time. The greens will shrink in size after a few minutes, making room in the pan to add more.) Drizzle on the wing or hot sauce. Add a little more olive oil, salt & pepper. Cook until the greens are wilted. Pour onion and greens mixture into the potatoes and combine well.
Coat a baking sheet with cooking spray. Form potato cakes (about the size of a small burger) with your hands and place them on the baking sheet. Bake for 20 minutes. Top with avocado if you’d like and a splash of hot sauce. Alternatively, you can pan fry them in a little bit of oil on medium heat. I tried it both ways and both were great, but baking is healthier and easier in my opinion.
*Frank’s Wing Sauce is vegan, despite the “natural butter flavoring” listed in the ingredients. If you are vegan, make sure to read the ingredients on wing sauce, some do contain dairy.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Baked Collard Green Potato Cakes
The URL: http://wp.me/p1UwM9-iN
Kiwi-Strawberry Key Lime “Flower” Tarts (Vegan)
Posted: May 16, 2012 Filed under: Desserts, Fruit Dishes, Uncategorized, Vegan, Vegan Options | Tags: fruit tart, Key Lime Fruit Tarts, Key Lime Pie, Key Lime Tarts, kiwi, strawberries, strawberry kiwi key lime tart, vegan desserts, vegan key lime pie, vegan key lime tart Leave a comment
Becky’s Kiwi-Strawberry Key Lime “Flower” Tarts
Those of you who know me, or have been reading this blog, have probably discovered that although Rachel and I share a love of cooking and laughter, she’s definitely “Felix” and I am “Oscar” in this Mother-Daughter Odd Couple.
When she and her husband Jared were visiting us this year,Jared was hungry and so I told him,”Jared, just scrounge in the fridge! You never know what you’ll find in there.” To which Rachel instantly deadpanned,”Or what might jump out at you.” It wasn’t long before she offered to give me a hand cleaning out my fridge. At one point she held up a lime that was, okay, a little brownish-black, but I figured the juice might be salvageable.
“What’s this?” she asked, dubiously eying the shriveled citrus.
“It’s a lime,” I offered, hopefully.
She shook her head. “Not a lime.”
“Not a lime?” I echoed.
“Not a lime. Mom, face it. This thing died weeks ago, you just couldn’t bring yourself to bury it. Grieve the lime and Let. It. Go.”
I sighed and let her toss it in the trashcan.
This week I sent Rachel the following picture of a lime that I found in the recesses of my kitchen.
“Not a lime.” Sigh.
To which she offered this advice. “Mom, when limes start looking like kiwis, they are no longer limes. Toss it out.”
But (and this is the way my ADD mind works), when she said “kiwi” and “lime” together in the same sentence, I started thinking how great those two flavors would taste together. That rabbit trail led to others and finally to the creation of the following yummy, easy, tart, fresh and pretty dessert featuring kiwis and limes.
But do not worry: No dying limes were harmed in this recipe. In fact, it features a store-made lime product from Kroger’s. This “Preferred Selection” brand of jarred key lime pie filling is truly scrumptious: tart and just-right-sweet, loaded with real key lime juice. It also happens to be vegan. You can make the shortbread cookie crumbs from scratch (see recipe) or if you are in a hurry, just put a few of your favorite store-purchased shortbread cookies in the food processor to make fine crumbs.
I served this to six women on my back porch today. So pretty and refreshing–the kiwis look like the center of a flower, the strawberries make perfect “petals.” And the women just nearly licked their sherbet bowls clean!
Kiwi-Strawberry Key Lime “Flower” Tarts
Kiwi-Strawberry Key Lime “Flower” Tarts
Ingredients
Shortbread Cookie Crumbs (See recipe below or purchase your favorite cookies and whirl in the blender to make 1 1/2 cups fine cookie crumbs. Add 1/4 c. melted butter and whirl again.)
Kroger’s Key Lime Pie Filling (or your favorite brand)
My favorite Key Lime Pie Filling in a Jar. Loaded with key lime juice! (Kroger’s brand, located near pie fillings on baking aisle.)
8 strawberries, sliced into “petals”
2 kiwis, peeled and sliced into rounds for centers of the flowers
To Assemble:
Put 3 T. of cookie crumbs in each of six small dessert bowls (I used my old-fashioned sherbet bowls.) Using the back of a spoon press the crumbs around the bottom and sides to create a miniature tart shell.
Pressing crumbs into small dessert bowls with back of spoon
Spoon 2 to 3 Tablespoons of key lime pie filling over each shell, smoothing the top gently.
Arrange kiwi and strawberry slices into “flowers” as shown in the pictures.
I filled the bowls with the cookie crumbs (pressed against the sides) ahead of time, and then at the very last minute — filled them with the filling and topped them with the fruit. (A volunteer to help you assemble is nice, and a fun way to chat in the kitchen while doing something creative together.)
Shortbread Cookie Crumbs (Vegan)
Heat oven to 350 degrees
1 c. flour (can be mixture of whole wheat and white)
1/2 cup Earth Balance Butter (you can use regular butter if you aren’t vegan and prefer it)
1/4 cup powdered sugar (or brown sugar for a darker more caramelized crust)
1/2 c. finely chopped walnuts or pecans
Directions:
Pulse the first 3 ingredients in the food processor (or use your hands to blend). Add nuts. Pat or roll the dough onto a cookie sheet that has been sprayed with cooking spray. Dough can be any shape or form, just make the giant free from “cookie” about 1/3 inch thick. Bake 10 to 15 minutes or until light golden brown. Let cool completely. Break up the shortbread and pop it back in the food processor to make fine crumbs.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Kiwi-Strawberry Key Lime “Flower” Tarts (Vegan)
The URL: http://wp.me/p1UwM9-iN
Bloody Mary Veggie Soup (Vegan)
Posted: May 14, 2012 Filed under: Soups, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: Bloody Mary, Bloody Mary soup, celery, celery seed, garlic, lemon, onions, spinach, tomato soup, tomatoes, Worcestershire Sauce 5 Comments
Becky’s Bloody Mary Soup — Creamy, loaded with vegies and tastes AWESOME!
My husband had surgery on Thursday for a deviated septum and to keep him company while he rested in the living room, breathing like Darth Vader, I went on a nonstop experimental cooking spree.
I suddenly morphed into one of those chefs on America’s Test Kitchens, except that I cook without cleaning as I go, so it looked like unsupervised Kindergarteners were allowed to play with food on my counter tops.
I made this mess in less than 20 minutes. I do this sort of thing with amazing regularity.
At one point I was happily and furiously cooking when I lost my grip on a slippery lemon just before it became airborne and hit me in the head. My mother warned me about hot stoves, boiling water, and sharp knifes when explaining kitchen safety, but nobody told me to beware of flying citrus.
I am most interested lately in cooking with foods that are known to help lower blood pressure. My BP was up last week and all medications I’ve tried thus far make me feel like a sloth with a migraine. I’m determined to try to let “food be my medicine” as best I can, and see if I can wrestle those numbers down without pharmaceuticals.
So when Greg said he’d like some tomato soup, I got inspired and created a super-healthy vegie-tomato soup, chocked full of foods known to help lower blood pressure. When I took a sip, it was truly delicious. Something about it reminded me of Bloody Mary mix, so I added some typical Bloody Mary ingredients (Worcestershire, celery seed, lemon, hot sauce) to jazz it up even more, then used chopped celery as a garnish and a celery stick as a “stirrer.” Cute, eh? And the taste? Amazing! It was so good that after Greg and I enjoyed hot soup for lunch, I sipped a nutritious, warm mug full at mid-afternoon for a snack. Today I enjoyed it cold, adding tiny diced cucumbers and a little parsley as a gazpacho-like treat.
The basic recipe can be played with dozens of ways, adding bits of veggies that are on hand in your crisper. Hot or cold, I’m proud to share this soup that is as tasty as it is healthy.
Creamy Bloody Mary Soup
Becky’s Bloody Mary Veggie Soup
Serves 4-6
Ingredients:
28 oz. can crushed tomatoes with basil
2 cloves garlic
½ red onion
1 red bell pepper
1 carrot, rough chopped
1 stalk celery, rough chopped
1 handful fresh spinach (about a cup, loosely packed) (You may also use fresh basil if you have it on hand, instead)
1 ½ c. veggie broth (or chicken broth)
1 ½ c. almond milk (don’t substitute dairy milk as it may curdle)
2 t. organic sugar (or brown sugar)
½ t. salt
1 t. pepper
1 t. Worcestershire sauce (Look for vegan Worcestershire sauce, if you are a vegan purest, as many contain anchovies,)
1 t. celery seed
Juice from ½ fresh lemon
Dash hot sauce (Tabasco or Buffalo Sauce)
2 stalks celery diced small, for garnish (about 1 T. in each bowl)
Celery stalks with leaves attached for garnish, one in each bowl
Directions:
In large blender or food processor put ½ the can tomatoes, garlic, onion, red bell pepper, carrot, celery and spinach and 1 c. veggie broth. Blend on high until as creamy as you your machine will get it.
Pour mixture into large pan, add rest of can of tomatoes (the crushed tomatoes will add some texture to soup, but if you prefer it smooth, whirl in the blender as well) and rest of veggie broth, almond milk, sugar, salt and pepper. Bring to boil, stirring often. Turn heat down to medium and simmer for five minutes. Remove from heat and stir in Worcestershire, celery seed, dash hot sauce and juice of ½ fresh lemon. Taste and adjust seasonings to your liking. Garnish with a tablespoon of chopped celery and stick of leafy celery and serve. Delicious with grilled cheese or grilled roasted veggie sandwich.
Variations: Try other veggies in this basic recipe. Add chopped cucumber, chopped green onion and/or diced tomato and serve it cold, like a refreshing gazpacho.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Bloody Mary Veggie Soup
The URL: http://wp.me/p1UwM9-ic
Momma’s Messy Greek Sandwiches
Posted: May 13, 2012 Filed under: Main Dishes, Sandwiches, Vegan, Veggies | Tags: avocado, bell peppers, eggplant, eggplant sandwich, greek sandwich, messy greek sandwich, mother daughter relationships, mother's day, olives, onions 3 Comments
Happy Mother’s Day to each one of you, whether a mother, a daughter, a son, or even a husband. We all have someone’s life to celebrate today. My mom and I both have a special place in our hearts for those whose moms aren’t with them anymore or for those with difficult mom relationships. Today can be a tough day for some, we know.
I don’t ever take for granted how blessed I am to have a relationship that is based on love, acceptance, trust, and laughter with my mom. I think the reason I don’t take it for granted is that I’ve watched her use her mothering and nurturing gifts (truly her spiritual gifts) beyond our family. She often spends her afternoons cooking up lunch for 20-somethings and their little chicks on her patio, many of whom are learning for the first time what motherly love should look like.
Several of these young women have become like sisters to me, a bonus to having a mom that girls my age love to hang out with. When we get together at mom’s house, we all know to expect it to look a bit like a monkey on speed was cooking in the kitchen. Literally, the way this woman cooks boggles my neat freak mind. Last time I visited, I watched her use 13 utensils to make one cake. But, she’s quick in the kitchen, which gives her more time to focus on her chickadees. So we don’t complain and we all pitch in after lunch to try and piece her kitchen back together.
This Messy Greek Sandwich is one of the typical lunches she whips up for “her girls” on the fly. She’s made it for me several times and it’s always a hit. It’s one of those sandwiches you really want to enjoy in the company of those you don’t have to try and impress. It’s big, it’s messy, and it’s delicious. Mom always laughs when she serves me this, because I vocalize my approval with each bite. “Mmmmm mmmmm mmmmmm.”
Happy Mother’s Day Momma! Thank you for teaching me mothering is not just for mothers, if you cook good food, guests will overlook a messy kitchen (and even help you clean it), and when all else fails, laugh…or write it down and hope you’ll laugh later.
Momma’s Messy Greek Sandwiches
(Rachel’s Variation)
Serves 2 big messy sandwiches
Ingredients
Two Hoagie Rolls (or other hearty bread)
olive oil
garlic powder
salt
8 1/4 inch slices of eggplant
1/2 a bell pepper (any color of mix of colors), sliced
1/4 medium onion, sliced
4 T. Spicy Pepper & Olive Mix (a mix of green & black olives, pepperocinis, & jalapenos)
1 Avocado
4 baby bella mushrooms, sliced
1 cup of Baby Kale or Spinach
2 T. Sundried Tomatoes
Directions
Heat 1 T. of olive oil in a skillet on medium heat (an iron skillet works well for browning veggies), add eggplant to the skillet, trying not to overlap too much, sprinkle with just a little salt. Let brown on one side, then turn over, sprinkle with a dash more salt and add a little more oil to the pan if needed. Once both sides are golden, set on a paper towel lined plate. Add onions, peppers, and mushrooms to the pan. Don’t add salt yet and try not to stir too much. You want the mushrooms and onions to get nice and golden. Once the onions are soft, add in the kale, sprinkle with a drizzle more of olive oil and a dash of salt and pepper.
Coat the inside of the hoagie rolls with olive oil and garlic powder and toast under the broiler until golden.
Now pile on the ingredients: avocado slices, eggplant, onions, peppers, mushrooms, greens, sundried tomatoes and the spicy olive & pepper mix. You might want to tackle these with a knife and fork, or if you’re brave and don’t mind a mess just pick it up with both hands and go for it. As the old saying goes, Eat Like Nobody’s Watching (or something like that!)
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Momma’s Messy Greek Sandwiches
The URL: https://welaughwecrywecook.com/2012/05/12/mommas-messy-greek-sandwiches/
Chocolate Coconut Almond Cake (Vegan-Friendly)
Posted: May 11, 2012 Filed under: Desserts, Uncategorized, Vegan, Vegan Options, Vegetarian | Tags: almond, cake, chocolate, coconut, Depression Cake, German Chocolate Vegan Cake, vegan cakes, Wacky Cake 3 Comments
Moist and rich Chocolate Coconut Almond Cake
When my little sister (also named Rachel — my daughter is her namesake) was about eight years old, she went along with my mother to visit a little girl from church who was in the hospital. (The child had been very ill, but was on the mend and would have a full recovery.) Apparently the child looked painfully thin to my sister, because Rachel took one look at her then announced to my mother and all standing around the sick bed, “They just need to give that girl some CAKE!”
From that day forward, whenever anyone announced they were feeling poorly, someone in my family would inevitably advise, “All you need is some CAKE!”
I can see why my little sister thought cake would cure anything that ailed a body. My mother was a champion cake-baker back in the 70’s before she had to get serious about cutting out sugar for her health. Most Saturdays would find her frosting a homemade coconut or Italian Creme or carrot cake. We kids would salivate around the kitchen counter in anticipation. We would eat the cake in small slivers, because our theory was that three thin slices had less calories than one thick slice.
One of the cakes Mother made frequently was called Wacky Cake (some call it Depression Cake) because the ingredients were always on hand (it does not have any milk, butter or eggs) and you simply stir it up in a bowl (no mixer). You don’t even have to grease the pan. My brother always requested this cake for his birthday with a simple vanilla icing.
My husband had out-patient surgery this morning, and after I made him a healthy vegetable stew, I remembered my sister’s advice and decided give him some cake! In searching for vegan-friendly desserts for Mother’s Day this weekend, I remembered Mom’s old stand-by, Wacky Cake. My favorite cake is German Chocolate so I created a vegan-friendly coconut-“butter”-almond frosting for this cake, but used chopped almonds instead, to give it a bit more crunch. Success!! Though I cannot claim that this cake is healthy, it is delicious, and it is vegan. I couldn’t resist eating a piece of it while still warm, moist and falling apart. Heavenly. If you have vegans in your family, or anyone who cannot eat dairy or eggs, this is a wonderful recipe for a special occasion, and both the cake and the frosting are super easy.
Warm Chocolate Coconut Almond Cake (Vegan)
Vegan Chocolate Coconut Almond Cake
1 1/3 cups flour
1/2 teaspoon salt
1 cup packed brown sugar
1 cup water
1/4 cup unsweetened cocoa powder
1/3 cup vegetable oil
1 teaspoon baking soda
1 teaspoon vinegar
1/2 teaspoon vanilla
1/3 c. chopped almonds (I used food processor)
Preheat oven to 350 degrees F.
Mix flour, sugar, and cocoa powder and baking soda with a wire whisk. All the rest of the ingredients and whisk again. Pour in an ungreased 9 by 11 inch pan. Spread evenly. Sprinkle with chopped almonds. (The almonds on top will naturally “toast” and give the cake a delightful extra layer of crunch under the frosting.)
Bake 35 to 40 minutes, until wooden pick comes out clean. While cake is baking, make frosting below. While cake is warm prick all over with a fork and pour frosting over all.
Coconut Almond Icing
1/2 cup organic coconut milk (If the coconut milk has separated in the can, use mostly the cream that rises to the top of the can.)
1/3 c. Earth Balance butter
1/2 cup organic sugar
3/4 cup shredded coconut (sweetened or unsweetened)
1/2 c. chopped almonds
Mix all of the above, except coconut and almonds, together in a saucepan. Bring to boil and while stirring, boil for a full minute. Take off heat. Add coconut and almonds. Pour over cake and spread evenly. Serve warm, room temp or cold! It is delicious anyway you slice and serve it.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Chocolate Coconut Almond Cake (Vegan Friendly)
The URL: http://wp.me/p1UwM9-hJ
.
Sweet Potato & Black Bean Enchiladas
Posted: May 10, 2012 Filed under: Main Dishes, Mexican Dishes, Vegan, Veggies | Tags: black beans, enchilada sauce recipe, enchiladas, Mexican Food, sweet potato & black bean enchiladas, sweet potatoes, vegan, vegan enchiladas 3 CommentsWhen it comes to delicious crave-worthy foods, I’m a hoover and Jared is a hoarder.
Jared saves his favorite foods for when he really really wants them. I admire this in some ways, except that he tends to save them for so long they’re no longer edible by the time he decides to indulge. I’ve tossed out countless cupcakes or cookies that have gone bad while Jared was waiting for the perfect moment to eat them. If he’s not going to eat it before it sprouts eyes and a mohawk, he should at least release his dibs, right? His hoarding tortures me!
Though I will admit his patience comes in awfully handy as the husband to, well, me.
I grew up in a home with three hungry boys and when our mom went grocery shopping, we all immediately raided the refrigerator, battling it out for our favorite snacks. If you wanted that breakfast strudel, you grabbed it before it was gone; there were no guarantees it would still be waiting for you in the morning. Apparently, this is still engrained in my brain.
If something is delicious, I eat it all as soon as possible. Monday night I made these Sweet Potato & Black Bean Enchiladas for dinner. They were so good, I woke up the next morning thinking of them. So of course, instead of waiting for lunch or dinner, I ate the rest first thing in the morning (saving two for Mr. Patient’s dinner).
I couldn’t help it! Though the picture isn’t the greatest, these enchiladas are out of this world. The sweet and spicy homemade enchilada sauce with just a hint of cinnamon is like a warm hug wrapped around the always delicious combination of black beans and sweet potatoes. These are definitely going to become a go-to meal around here.
Rachel’s Sweet Potato & Black Bean Enchiladas
Serves 4
Ingredients
8 Whole Wheat Flour Tortillas
Filling
1/2 large onion
1 bell pepper (any color but orange or yellow are nice in this dish)
2 sweet potatoes, peeled & chopped into chunks
olive oil
1 t. Salt
1 16oz can of black beans, drained and rinsed
Sauce
1 16oz can of whole peeled tomatoes (I’m sure crushed tomatoes would work too, but this is what I had on hand)
1 t. garlic powder
1 t. onion powder
1 t. oregano
1 t. chili powder
1/2 t. cinnamon
2 t. brown sugar
1 t. red chili flakes
1 T. jarred salsa (or one chipotle in adobo sauce)
Directions
Preheat oven to 350.
Bring water in a medium sauce pan to a boil and boil chopped sweet potatoes for five minutes, or until the potatoes are just barely fork tender. Drain.
While the potatoes are boiling, heat about 1 T. of olive oil on medium heat in a large saute pan. Add onions, bell pepper, and salt and cook until onions are translucent. Turn off heat and gently toss in the sweet potatoes and black beans.
In a blender or food processor, mix all of the sauce ingredients until the tomatoes are pureed and the spices are all blended.
Coat an 8×10 baking dish with 1 T. of olive oil, then ladle in a little enchilada sauce to lightly cover the bottom of the dish. Dip each tortilla into the enchilada sauce coating both sides. Add sweet potato filling and roll tightly into a tube. Place in the baking dish, seam side down. Repeat until all the tortillas and filling are used, packing the enchiladas into the dish side by side. Pour the rest of the sauce over the top.
Cover the dish with foil and bake for 20 minutes.
Serve with Spanish rice (add a sprinkle of taco seasoning in with your rice while it’s cooking for a really quick & easy version) and avocado slices or guacamole.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Sweet Potato & Black Bean Enchiladas
The URL: https://welaughwecrywecook.com/2012/05/10/sweet-potato-black-bean-enchiladas/
Spicy Hominy, Kale & Butter Bean Veggie Bowl
Posted: May 9, 2012 Filed under: Main Dishes, Sides, Soups, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: butter beans, hominy, kale, tomatoes, veggie bowl 1 Comment
Spicy Hominy, Kale and Butter Bean Veggie Bowl
Jackson has it made in the shade
Hominy, Kale and Butter Bean Veggie Bowl Simmering in the Skillet
Spicy Hominy, Kale & Butter Bean Veggie Bowl
Veggie Bowl with crushed tortilla chips. Mmmm… mmmm…
White Bean Guacamole Dip
Posted: May 8, 2012 Filed under: Appetizers, Mexican Dishes, Sides, Vegan | Tags: avocados, guacamole, healthy appetizers, high protein guacamole, low fat guacamole, rice crackers, vegan appetizer, white bean guacamole, white beans 8 Comments
Lower fat, higher protein, and less expensive guacamole that tastes just as good (if not better) than the original.
On Thursday, Jackson and I flew out to Denver to spend the weekend at my mom and Greg’s house. A typical trip to mom’s is never short on activity and this weekend was no exception. In our quick four day visit, we drove to the mountains for a barbeque at my brother and his wife’s new place, went to a nephew’s t-ball game, and hosted a girls night/baby shower for a sweet friend (due any day)! I love packing in as much as I can into a trip. It’s the packing and traveling part that I don’t love so much, especially with this little guy in my suitcase…literally.
Packing is exhausting!
As my mom mentioned in her post yesterday, Jackson is the busiest little baby you ever did see, into everything and always on the go. So sitting with him on my lap for the 3 1/2 hour plane ride home just about wore me out. Trying to keep him off the floor and out of my seatmates’ laps was like trying to hang onto a block of jello wiggling through my fingertips and bouncing out of my hands.
Getting there and back is no easy task, but we make it all worth while by fitting in as much as we can while we are there. That’s how I feel about cooking sometimes too. If I’m going to go to the trouble of messing up my kitchen, I want to get as much out of it as possible. I double a recipe and freeze half or splurge on the best ingredients for maximum taste, or sneak in some extra nutrition when I can.
Guacamole is a pretty healthy snack, it’s full of good fats and fiber, but it doesn’t have any protein and those good fats are still fats, so moderation is key. You have to be like super human to only eat a moderate amount of guacamole though, right? So I like to add a secret ingredient to my guac…white beans. You don’t even know they are in there, but per bite, they increase the protein and lower the fat and calories. Seriously, you have to try this. If you are going to make guacamole, you might as well get as much of a nutritional punch out of it as you can. Also, try replacing the chips with rice crackers to health it up even more.
White Bean Guacamole Dip
Serves up to 8 small servings
Ingredients
1 15oz can of white beans (Great Northern, Cannellini, or Navy), drained with 1 T. liquid reserved
2 ripe avocados, halved and pitted
1 jalapeno or serrano pepper, seeded and chopped
1 1/2 T. lime juice
1 t. salt
1/2 t. pepper
1 t. garlic powder
1 c. cilantro (if you like it)
Directions
In a food processor, blend beans and 1 T. reserved liquid until beans are pureed. Scoop the avocado flesh and chopped peppers into the food processor and pulse a few times. Add the lime juice, salt, pepper, garlic powder, and cilantro. Pulse until the desired consistency (I like a little bit of texture and a few chunks of avocado in mine.)
Serve with crackers or chips. I really like these Brown Rice & Flax crackers from Wal-Mart even better than chips with this dip. They’re not only much lower in fat, but they hold up better to the thick dip and I just think they taste delicious.
Just 2.5 grams of fat in 16 crackers, compared to 6.5 grams in tortilla chips.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: White Bean Guacamole
The URL: https://welaughwecrywecook.com/2012/05/08/white-bean-guacamole-dip
Pecan Mushroom Stuffed Zucchini
Posted: May 7, 2012 Filed under: Sides, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: mushrooms, stuffed zucchini, tomatoes, veggies, zucchini 1 Comment
Becky’s Pecan Mushroom Stuffed Zucchini
My daughter Rachel, the gorgeous vegan who co-writes this blog with me, just flew home to Texas today after four fabulous and fun-filled days visiting us here in Colorado. Because I only get to see my newest grandson every two to three months, I’m always shocked by how big he is. But in my wildest imagination, I did not expect 9 month old Jackson to hit the floor and immediately start moving my furniture around. Seriously, Rachel says he spends a portion of every day pushing and rearranging her furniture. Either he is a miniature Popeye-in-the-Making (he does love his spinach!), or a budding interior decorator.
Jackson at Work
“Hi Nonny. I think this chair just works better here, in the middle of the floor, don’t you?”
Whatever the case, Rachel and Jackson could be the poster mom & baby for an ad campaign for Eating Your Vegies.
Rach & Jackson relaxing in our backyard this weekend
She is not only beautiful, but I marveled at her strength as well. I was stunned with admiration as I watched her toss a diaper bag weighing as much as a baby elephant over one shoulder, while she balanced Jackson (no lightweight!) on the other hip, as if they were bags of popcorn.
For their farewell vegan lunch today, I made one of my favorite vegie dishes, Mushroom-Pecan Stuffed Zucchini. I invented this recipe a couple of months ago, and it quickly became one of my favorite staple vegetable dishes. I’m really enjoying being an EOD (Every Other Day) vegetarian, feel my tummy is lighter and flatter and clothes a bit looser. This may be my favorite meatless meal. It’s a good comfort food while I’m missing the pitter-pat of my daughter’s feet and the scoot-scoot-scoot sound of my grandson moving the furniture across the wood floor.
Pecan Mushroom Stuffed Zucchini
Pecan Mushroom Stuffed Zucchini
Serves 4 -6
Ingredients
1/4 cup olive oil
1/4 cup butter (or Earth Balance for vegans)
4 zucchini squashes, cut in half lengthwise, then the middle cut out like a canoe, then diced (see pic below, I just cut a “v” shape to hollow it out quickly.)
8 ounces of mushrooms, any kind, diced (to yield 1 1/2 to 2 cups)
2 cloves garlic, minced
2 pieces soft whole wheat bread made into crumbs (I use food processor)
1/2 cup pecans, broken or chopped (walnuts are also great)
1/2 c. Parmesan cheese, divided (vegans sub with vegan cheese or omit)
3/4 t. salt
1/2 t. pepper
8 cherry or grape tomatoes, sliced for garnish
fresh basil or oregano (enough for garnish)
Directions
Heat oven to 375 degrees.
Put hollowed out zucchini “boats” in a heat-proof rectangle pan, lightly salt & pepper, and microwave for 6 minutes. In the meantime, heat oil and butter together in a skillet, and add the chopped zucchini and mushrooms and garlic.
I scooped out zucchini by simply cutting a “v” shaped piece out of the center.
Chopped zucchini (the scooped out middle portions) and mushrooms, ready for skillet
Stir and cover, cooking over medium heat for about 5 minutes, so that juices accumulate and don’t evaporate. When vegies are soft and translucent and “juicy,” toss in bread crumbs, 1/4 c. Parm cheese, pecans, 3/4 t. salt and 1/2 t. pepper. Stir. Turn off heat. Stuffing should be moist. (If dry, add a little more butter, oil and/or water.) Fill the “nuked” zucchini with stuffing, decorate with sliced tomatoes, cover pan with foil and bake for 15 minutes. Remove from oven and sprinkle with remaining 1/4 c. Parm, and put back in under broiler, watching carefully until Parmesan starts to melt and tomatoes start to brown just a little. Garnish with fresh basil or oregano leaves.
Delicious served alone as a vegetarian meal or as a side dish for any occasion.
Variation: Try adding cooked crumbled sausage for omnivores in your family to make a complete meal-in-one.
Pecan Mushroom Stuffed Zucchini
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Pecan Mushroom Stuffed Zucchini
The URL: http://wp.me/p1UwM9-gj
Crunchy Asian Cucumber & Tomatoes
Posted: May 3, 2012 Filed under: Salads, Sides, Uncategorized, Vegan, Vegan Options, Veggies | Tags: asian salads, cucumbers, Oriental Salad, salad, summer salads, tomatoes 1 Comment
Becky’s Crunchy Asian Cucumbers and Tomatoes
My husband Greg and I often travel together for business and fun; and this often yields a good bit of comic material. On a recent trip home, we were hauling around enough luggage to outfit the entire cast of Glee for a week, plus golf clubs. (“Learning to pack light,” is on my To Do List.) As is often the case, when we are in a hurry trying to catch a plane, Greg exits the elevator with his suitcase and golf clubs, unaware that I am scrambling to get my suitcases turned around and facing the right direction — when the door closes and takes me to some strange floor, not of my choosing. I always get tickled when this happens. Greg is patient, but doesn’t see as much humor in it as I do.
Last summer he was about to walk off the elevator in Arizona, and in some uncanny feat of timing, both of his lens popped out of his only pair of glasses and one lens rolled, then disappeared down a small crack near the elevator door. Greg stood looking stunned, his eyes wide through his lens-less spectacles. I found this hysterical, could hardly stand up straight I was laughing so hard — but Greg… not so much. (He did however smile when he found a maintenance guy who was able to help him retrieve the lost lens from the basement.)
Last week we were on a plane together, but had to sit in separate seats. Upon descent, a rogue lap top computer went zipping down the aisle. The limber and alert flight attendent expertly caught it right before it hit the cockpit door. Guess who’s lap top it was? The look on Greg’s face as his wife’s computer went whizzing by his seat, then looked over at me, was priceless.
Traveling is not only great for gathering funny material, but it affords me the opportunity to try new foods in new cities that I often try to duplicate at home. On a trip to California, we went out for sushi, and the restaurant served the tastiest crunchy cucumbers as appetizers before the meal. They were small cukes, but sliced thick, peel left on, which gave them a great crunch. This is my version of those yummy Asian cucumbers, with the addition of red tomatoes. It would also be fabulous with thinly sliced red onions if you are a fan of onions. (I am, but alas, Greg is not.)
It makes a nice alternative to green salads, especially for picnics or potlocks.
Becky’s Crunchy Asian Cucumbers and Tomatoes
Ingredients:
I got the small cucumbers at Sprouts, but have also seen them at Whole Foods and Sam’s Club. There’s only a small amount of sesame oil, but it really packs a punch of flavor.
4 small cucumbers sliced thick, peel on
2 Roma tomatoes, cut in chunky slices
1 T. fresh dill or 1 t. dried dill
1/4 c. rice or other light vinegar
1 t. sesame oil
1 T. water
1 T. sugar
1 t. salt
1/2 t. pepper
1 T. sesame seeds, toasted
Directions:
Place chopped cucumbers and tomatoes in a bowl. Mix the rest of the ingredients in another small bowl and whisk. Pour dressing over cukes and tomatoes Let set for about 30 minutes in the fridge before serving. Keeps well in a Tupperware-like container for at least one more day.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Crunchy Asian Cucumber and Tomatoes
The URL: https://welaughwecrywecook.com/2012/05/03/crispy-oriental-cucumber-tomato-salad
Becky Johnson
Rachel Randolph
We Laugh, We Cry, We Cook 