Tuesday, November 27, 2012

Sprout Sandwiches

    Without meat or dairy, we thought that these sandwiches would fail at filling us up.  We were completely wrong.  After eating one sandwich we were too full to make ourselves another one!  On top of that, this sandwich is one of the tastiest sandwiches we have ever eaten, and is loaded with healthy grains and veggies.

Sprout Sandwiches

Whole wheat bread (locally made and only 2 dollars at this site!)
Mushrooms sliced
Avocado sliced or pureed (1 should make about 3 sandwiches)
Tomato sliced
Olives sliced
Green peppers chopped (optional)
Vegan sour cream
Celery Salt to taste (A critical ingredient!)
Chives to taste (optional)
Spinach (optional, good with sprouts or as a substitute to the sprouts)

Spread the sour cream on both pieces of bread, sprinkle celery salt on top of sour cream on both sides, add all other ingredients to taste. ENJOY!

Sunday, November 18, 2012

Vegan Tortilla Soup

    Today's meal isn't just tortilla soup, it is the best tortilla soup Malissa and I have ever had.  It was delicious and incredibly hearty.  This soup is also very healthy, being filled with vegetables, and it makes great leftovers!  You can double this recipe and freeze the leftovers for later.

Tortilla Soup

1 Tablespoon olive oil
1.5 cups chopped onion
2 garlic cloves, minced
2 green or red bell peppers, chopped
1 zucchini, chopped
1 can corn
1/2 cup green onion, chopped
3 Tablespoon ground cumin
2 14.5 oz cans diced tomatoes
1 can chopped green chili peppers, drained (optional)
3 cups vegetable broth
2 Tablespoons chia seeds (optional)
1 14.5 oz can black beans, drained and rinsed (or beans of choice)
salt & pepper & crushed red chili pepper, to taste
Fresh lime juice, to garnish on top
Non-Dairy Cheese (we use Daiya cheese), for sprinkling (optional)
Vegan sour cream (optional) (Can be found in most grocery stores)
Chopped avocado, for garnish
Tortilla sticks (or tortilla chips) 

In a large pot over medium to low heat, add the olive oil, onion, and garlic. Sauté for about 5 minutes. Add the peppers, zucchini, onion, and corn and sauté for another 5-10 minutes.  Add in the crushed tomatoes, cumin, broth, and chia seeds. Stir well and season with salt and pepper. Simmer on low-medium heat for 25-30 minutes. Stir in beans just before serving.
After the soup simmers, ladle into bowls, and top with chopped avocado, fresh lime juice, cheese, green onion, and tortilla strips. Serve immediately.

Sunday, November 11, 2012

Slivered Almond Green Beans

    Today's side dish is Slivered Almond Green Beans.   Besides having a rich flavor with a garlic kick, it only takes ten minutes to prepare and is extremely healthy.  Green Beans are full of Protein and have many other essential nutrients such as, fiber, vitamin A, and iron.  

For more information on the nutrient value of green beans, click here.

Slivered Almond Green Beans

1-2 Handfuls Fresh Green Beans, tips removed, cut in half
2 Tablespoons Slivered Almonds (We like to double this)
2 Tablespoons Olive Oil
1 Cup Sliced Mushrooms
1/3 Cup Sliced Onion
1 Garlic Clove
1 Tablespoon Soy Sauce (Add more to taste)

 Steam Green Beans and set aside.  In a skillet, heat olive oil and saute almonds, mushrooms, onion and garlic 5-6 minutes until almonds are golden brown.  Add all ingredients to a bowl and stir in soy sauce.