Hot and Sour Cabbage Soup – Vegan Awesomeness!

Just warning ya’, this soup is really spicy. It will open up your stuffy nose in one bite! However, we loved it. It was quick, easy, and chocked full of veggies. We are trying to eat healthier these days which has included eating a vegetarian or vegan dinner at least 2 night a week. I’m eating vegan everyday for lunch but it seems so much harder to do at night, especially in the winter. Vegetarians can eat cheese, which is the ultimate comfort food! I could be a full time vegetarian tomorrow but going all out vegan would be incredibly difficult for me. No cheese or eggs? Seriously, those are my two favorite foods in the entire world. Hands down.

But having said that, this soup was perfectly satisfying. If I could find/make up vegan recipes that were as filling and delicious as this one, I’d have such an easier time! If you have any vegan recipes or suggestions, please post them below. I’d love to try some of them.

Hot and Sour Cabbage Soup

Time: 25 minutes
Servings: 4
Level: Easy

1/2 tbsp. oil
1/2 onion, chopped finely
1/2 head of cabbage
1 carrot, chopped
8 oz. can of tomatoes (I used 1/2 of a 15 oz. can of fire roasted tomatoes but regular tomatoes will do)
4 c. water
1/4 c. soy sauce
1/3 c. Seasoned Rice or Salad Vinegar
1 tsp. red chili flakes, but be careful if you don’t like spicy dishes!
1/2 tsp. salt
1 tsp. black pepper

Over medium heat, add oil and onion to a large soup pot. Saute until golden brown. Blend tomatoes in a blender until smooth. Remove cabbage core and chop into bite sized slices and pieces. Add blended tomatoes and remaining ingredients. Bring to a boil, cover, then turn heat down to medium low. Simmer for 20 minutes or until cabbage and carrots are tender. Yum!

Tips
-You could add some pressed cubed tofu if you’re a fan… I’m not… I want to be, but I’m not.

Easy Baked Potato Side Dish

Twice baked potatoes are a perfect side dish. This preparation is simple and quick and doesn’t create any extra dirty dishes!! They are so simple, yet so delicious. Try them tonight!

Easy Baked Potato Side Dish

Servings: 4
Time: 20 minutes
Level: Easy

2 baking potatoes
1 tbsp. butter
1/2 tbsp. favorite seasoning (I used Weber’s Kick’n Chicken seasoning)

Wash potatoes thoroughly. Poke holes in potatoes with a fork to allow steam to escape. Cook potatoes in the microwave for about 6 minutes. Cut potatoes in half lengthwise. Score potatoes, making a checkerboard pattern, but not cutting all the way through. Top with butter and sprinkle with seasoning. Broil in the oven or toaster oven (So your kitchen doesn’t get so hot!) on high for 15 minutes.

Yum!

Tips
-If you wanted, you could top the potatoes with additional toppings such as sour cream and cheese.

Black Bean Croquettes

Last night, I wanted to make black bean burgers but I couldn’t get my patties thick enough to stay together. I think next time, I’ll try adding brown rice as a binder. I bet that would help.

Since the burger idea wasn’t working out so well, I went in a slightly different direction and made croquettes. They turned out AMAZING! Even my carnivorous husband was impressed and couldn’t believe how filling they were.

The best part of this dish was that all of the ingredients used in the croquettes are ingredients that I always have in stock. I will definitely be making this recipe again when I’m low on groceries!

Black Bean Croquettes

Servings: 4 patties
Time: 30 minutes
Level: Easy

1 can black beans, drained and rinsed
1 tsp. cumin
1 tsp. chili powder
1 tsp. garlic powder
2 tsp. dried onion, or freshly diced onions
1/2 c. frozen corn, thawed
1/3 c. plain dry breadcrumbs (divided in half)
1/3 c. tomatoes, diced
1/2 tbsp. olive oil

Preheat oven to 425°. Grease baking sheet. In a bowl, mash black beans, cumin, chili powder, garlic powder, and onions with a fork until no whole beans remain. Stir in corn and 1/2 of the breadcrumbs. Stir in tomatoes. In a small bowl, mix remaining breadcrumbs with olive oil.

Divide the bean mixture into 4 patties. Lightly press each patty into the breadcrumb mixture, turning to coat.

Place on baking sheet.

Bake the croquettes until heated throughout and the breadcrumbs are golden brown, about 20 minutes. Yum!

Tips
– Serve with salsa and sour cream.
– Instead of fresh tomatoes, you can use a little rotel.
– Serve with brown rice and a side salad.

Banana Oatmeal Granola Bar Bite Cookies… Butterless, Flourless, Eggless, and No Added Sugar. So What’s In There?

These granola bar bites have ever so eloquently been dubbed “old people cookies” because of their ingredients. But take them seriously because they are VERY yummy! I like to make these little bites to eat for breakfast, as a post work out snack, or as a mid-day pick-me-up. They pack well and can be made into various shapes such as round cookies, square cookies, or bars.

They are super healthy and kids LOVE them. You won’t believe these vegan goodies are made without butter, flour, eggs, or added sugar! The bananas and dried fruit add lots of texture and sweetness so enjoy!

Banana Oatmeal Granola Bar Bite Cookies

Serving: 24 cookies
Time: 35 minutes
Level: Easy (super kid friendly, so let them help!)

3 ripe bananas (wait until they are nice and spotty. They are sweeter that way.)
2 c. oats (you can use whole wheat, steel cut, quick cooking, or most any other type of oats)
1/2 – 1 c. dried fruit, chopped (I used prunes but apricots and cranberries work well, too)
1/3 c. coconut oil (you can use vegetable oil)
1/2 c. nuts, chopped (optional)
1 tsp. cinnamon
1 tsp. vanilla

In a medium bowl, mash bananas with a fork until smooth. Stir in remaining ingredients. Preheat oven to 350°. Let mixture sit on the counter for 15 minutes.

On a parchment paper lined baking sheet, drop mixture by spoonfuls. With your hands, shape cookies into desired shape and press down until flattened to desired thickness. (Cookies will come out of the oven in the exact same shape they went in…) Bake for 20 minutes. Yum!

Tips
– Don’t forget to use parchment paper. The bananas and dried fruit will leave a sticky residue on your baking sheet if you don’t!

Vegetable Lasagna

Yum! I love lasagna. If you haven’t tried my traditional lasagna recipe… please do. It is definitely the easiest and tastiest recipe I’ve ever made. This vegetable lasagna was created out of a need to use up some summer vegetables. Carrots, yellow squash, zucchini, eggplant, corn, onions, and tomatoes all come together to make this dish truly delicious.

You can use just about any combo of veggies you want. This dish also freezes incredibly well so make extras!!

Vegetable Lasagna

Servings: 6-8
Time: 1 hour, 15 minutes
Level: Easy/Medium

3 c. vegetables, sliced roughly the same size (I used carrots, eggplant, yellow squash, zucchini, onions, and corn)
2 cans diced tomatoes, undrained
1 1/4 c. water
2 c. cottage cheese
3 c. Mozzarella cheese, shredded
1/2 c. Parmesan cheese, shredded
2 eggs
3 tbsp. Italian seasoning
1/2 tbsp. red pepper flakes
2 tsp. garlic powder
2 tsp. salt
1/2 tsp. pepper
Lasagna noodles, at least 9, and uncooked

Preheat oven to 350°. In a skillet, over medium heat, sauté vegetables for 3-5 minutes.

Add tomatoes and water. Turn down the heat and let the vegetables simmer, covered, for 10 minutes.

In a large bowl, mix together all remaining ingredients, except for vegetables and noodles.

Pour 1 cup of the vegetable mixture into a 13 x 9 inch baking dish. Place 3 strips of the dry lasagna noodles on top.

Layer the following in order:

1 1/4 cups of vegetable mixture
1/2 of the cheese mixture
3 more dry noodles
1 1/4 cups of vegetable mixture
The rest of the cheese mixture
3 more dry noodles
The rest of the vegetable mixture.

Cover baking dish with foil and bake for 1 hour. Remove from oven and let stand, uncovered, for at least 5 minutes before cutting and serving. Yum!

Tips
– If you run out of sauce before you can add the last layer, don’t worry! I ended my 1/3 of the recipe version with the cheese mixture and it turned out great!
– This recipe freezes well, with before or after you bake. If you have a ton of leftovers… freeze them in individual portions. It will make a quick and easy dinner later on.

Simple Sabroso Salsa

Sabroso means tasty in Spanish… I’m not sure if I used it in the right context or not, but hey, I only have a minor in the language so I’m not expected to know, right?

This salsa is called Sabroso Salsa because it is simply that, a tasty sauce… especially the next day, once all of the flavors sit and have a chance to mingle with each other.

If you have any leftover grilled corn, use it! If not, no worries! Canned corn will do just fine.

I served this salsa with tortilla chips but it would also be delicious served on crackers or bite sized baguette slices topped a little avocado and cheese. Appetizers, anyone?

Don’t forget to check the tips section for 2 great ideas for using up leftovers!

Simple Sabroso Salsa

Time: 5 minutes
Servings: A lot! It made about 3 -4 cups of salsa.
Level: Easy

1 can black beans, drained and rinsed
1 can whole kernel corn, drained and rinsed
1 can Rotel, drained
1 tbsp. jalapeños, diced
2 tsp. cumin
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. salt
2 tsp. lime juice

Mix all ingredients together and let sit in the fridge until ready to serve. Yum!

Tips
– Play with the spices. You can add as little or as much of each as you’d like!
– I spooned leftover salsa over grilled chicken for dinner the next day. Yum!
– Another idea for leftovers!!!! I used the rest of the leftover salsa to make a simple pasta dish. I heated the salsa in the microwave and mixed it with cooked, drained pasta shell noodles and leftover shredded chicken. It was so yummy!!

What the French, Toast?

Breakfast is the BEST! You’ve always heard that you should start your day off right… but honestly, who has the time? Grabbing a bowl of cereal or snagging a granola bar out of the pantry on our way out the door probably happens way too often around here.

But after a WONDERFUL trip to see Alissa, my best friend, well, make that almost sister… in case you didn’t know, I now have an easy and super quick recipe for breakfast that will definitely be making a frequent appearance in my kitchen.

This French toast recipe takes about 5 minutes, at the most, to prepare and it bakes in the oven for 15 minutes. That is just enough time to go back, get dressed, and put on make-up. Can’t argue with that!

I’m not quite sure if the measurements are exactly like Alissa’s amazing recipe but the outcome was very similar. Yum!

Alissa’s Fabulous French Toast

Servings: 2
Time: 20 minutes
Level: Easy

1 egg
2 egg whites
2 tbsp. milk
2 tsp. cinnamon
2 tsp. vanilla
4 slices whole wheat bread

Preheat oven to 350°. In a shallow dish, whisk egg, egg whites, milk, cinnamon, and vanilla together. Dip bread in egg mixture until soaked.

Place bread on a greased cookie sheet and bake for 15 minutes, turning once.

Serve with butter and warmed syrup. Yum!

Tips
– You can use all egg whites to make it healthier.
– Try sugar free syrup or even flavored syrup for a twist!
– Top with toasted pecans for a nutty addition.
– Sprinkle more cinnamon on top of the bread before you bake it if you loooove cinnamon like I do!

Chili Cheese Turkey Dogs

These are some serious knife and fork dogs. The spicy chili and grilled hot dog combo is a classic that simply can’t be beat.

I NEVER order these when I’m out because chili can be unpredictable and VERY VERY fatty. You never know what the consistency is going to be like and you can never tell what cut of meat has been used. I like my chili chunky. I want to be able to see the meat, beans, and tomatoes and taste them all individually if I wanted to. I know, I know… I’m such a weirdo.

This chili is not just good on hot dogs. It is also delicious when served alone, on top of Fritos or tortilla chips, topped with sour cream and cheese, or any combination of the three. An added bonus?! This chili recipe is quick and easy and only takes 15 minutes to make!

Speedy Spicy Chili

Servings: 4
Time: 15 minutes
Level: Easy

1/2 onion, chopped
1 clove garlic, minced
1/2 lb. ground turkey or ground beef
1 can chili ready tomatoes
1 can chili beans
1/4 c. jalapeños
1 tsp. chili powder
1/2 tsp. cumin

In a deep sauté  pan over medium-high heat, cook onions and garlic in a little oil until they become fragrant. Add meat and cook until no longer pink. Add remaining ingredients and continue to cook, stirring often, until chili reduces and becomes thick. Yum!

Grill hot dogs, place in warmed hot dog buns, and top with chili and shredded cheese. Yum!

Tips
– My dad likes to add mustard to the top of his chili dogs.
– Jason likes to add sour cream.
– You can use regular hot dogs instead of turkey dogs.
– You can also leave the meat out of the chili and use vegetarian hot dogs.

Okie Dokie Artichokie Dip

I love artichokes. They are delicious on pizzas, amazing in pasta dishes, and great in salads. I love this artichoke dip recipe because it really brings out the bite that artichokes naturally have. Using a little citrus and tangy yogurt makes the artichoke come alive.

Having a can of artichoke hearts in the pantry can be a life saver when you need a last minute appetizer for impromptu company or for those lovely nights when your husband forgets to tell you, until you’re brushing your teeth for bed, that he signed up to bring something for the potluck at work the next day.  🙂

Artichoke Dip

Servings: 8
Time: 5 minutes
Level: Easy

1 can artichoke hearts
1/2 c. plain yogurt
1/2 c. mayo
1 tsp. garlic powder
1 tsp. crushed red pepper flakes
1 1/2 tsp. Worcestershire
1 tsp. lemon or lime juice
1 c. Parmesan cheese, shredded

Drain artichoke hearts and chop them into bite sized pieces.

Mix all ingredients together and chill in the fridge until ready to serve.

Yum!

Tips
– Making this ahead of time will help enhance the flavor. Honestly, it’s not that great immediately. Let it sit in the fridge for at least an hour if you can.
– I used non-fat yogurt and low-fat mayo.
– Try using Greek yogurt instead.
– Don’t have yogurt? Use  1/2 c. of extra mayo or 1/2 c. of sour cream.
– Serve dip with crackers or veggies.

The BEST Breakfast Pizza You’ll Ever Eat (And You Don’t Have To Eat It For Breakfast!)

Upon the  suggestion by a fellow foodie and friend, we recently went to brunch at Hi-Tone in Memphis. Hi-Tone is not a typical place you would ever think of going to brunch. When you walk in, you get the instant vibe that the night before (well, probably even that very morning) the stage was rocking and the dance floor was packed with young hipsters having a great night.

How do you know they had a great night? Well they are still there, sipping on mimosas and bloody mary’s, and eating the most delicious brunch I’ve had in a while.

I can’t attest to anything else (besides the bloody mary’s…yum!) on the menu at Hi-Tone, but the breakfast pizza is legit. So legit, that I decided to try to recreate it at home. The result? Straight up awesomeness.

We ate this pizza for dinner and then ate the leftovers the next day for breakfast. I wish we still had some…

Breakfast Pizza

Servings: 4-6
Time: 30 minutes
Level: Medium

1 box pizza dough mix, made according to package directions (I used Jiffy)
1 package of peppered gravy, made according to package directions (you won’t use all of the gravy)
1/2 c. sharp cheddar, shredded
5-6 slices of bacon, crumbled (I used turkey bacon)
1/3 c. peppers and onions, frozen
5 eggs
1 tbsp. milk
salt and pepper, to taste

Preheat oven to 425°. Roll out dough as thinly as possible. Bake for 3-4 minutes. Remove pizza dough from oven and top with prepared gravy, enough to cover like regular pizza sauce would.

Top with 1/2 of the shredded cheese and all of the bacon.

Bake pizza for 15-20 minutes until golden brown on the edges and cooked in the center. Meanwhile, whisk eggs, milk, and salt and pepper in a small bowl and set aside. In a skillet over medium heat, sauté peppers and onions until thawed. Add whisked eggs and scramble. When pizza is done, top with scrambled eggs and then with remaining cheese. Bake for an additional 3-5 minutes, until cheese melts. Yum!

Tips
– Try using sausage or ham instead of bacon.
– The peppered gravy package can be found on the same isle and section as taco seasoning packets, chili starters, and pesto/other pasta sauce starter packets.
– You WILL have left over gravy… stay tuned to see what I made with mine!
– Use egg whites to make it healthier.
– Make it vegetarian by leaving off the meat or adding Morning Star sausage.