By |

 

 

 

 

 

 

1 yellow onion, chopped
1 large pepper, yellow, red, orange or green, chopped
1 1/2 Tablespoons chili powder
1/2 tablespoon dried oregano
1 teaspoon ground cumin
2 cloves garlic, minced
15 ounce can, pinto beans, rinsed and drained
15 ounce can diced tomatoes, undrained
2 cups vegetable stock
Sea salt, to taste
Freshly ground pepper, to taste
Cooked quinoa, rice, or pasta (optional)

In a Dutch oven, cook onions and peppers over medium heat, until softened 5 minutes, or until softened.
Add water, 1 to 2 Tablespoons at a time, as needed to prevent sticking.
Stir in chili powder through garlic.
Cook 1 minute.
Add beans through vegetable stock.
Bring just to boiling over medium-high heat.
Reduce heat.
Simmer, partially covered, 20 minutes or until mixture is slightly thickened.
Season with salt and black pepper, if desired.
Can be served as a soup.
Or served over cooked quinoa, rice or pasta for an extra-hearty meal.

Makes 7 cups
Inspired by a recipe from Forks Over Knives by Chef Del Sroufe

By |

 

1 package ready-made pizza dough
4 tablespoons extra virgin olive oil
8 cherry tomatoes, halved
1 red bell pepper, sliced
1 medium zucchini, quartered lengthwise, cut crosswise into 1/2-inch-thick pieces (about 1 3/4 cups)
1 small sweet onion, thinly sliced (about 2 cups)
1 8-ounce block non-dairy cheese, your choice; shredded
3 tablespoons chopped fresh basil

Preparation

Preheat oven to 425°

Position 1 rack in top third of oven and 1 rack in bottom third of oven.
Spray or brush olive oil on heavy large baking sheet or large pizza pan.
Press or stretch pizza dough to fit either pan.
Brush dough with 1 tablespoon oil.
Toss tomatoes, bell pepper, zucchini, and onion with remaining 3 tablespoons oil in large bowl. Arrange vegetables on large rimmed baking sheet fitted with parchment paper.
Place pizza crust on top rack in oven and vegetables on bottom rack.
Bake until pizza crust is golden brown and vegetables are softened and brown in spots, about 13 minutes.
Remove from oven.
Sprinkle crust with cheese and top with vegetables.
Top with basil and bake until cheese is melted and bubbly, about 3 minutes.
Cut into slices.

Serves 2 – 4

Note: Inspired by a recipe on epicurious.com

By |

1 green pepper, diced
1 red pepper, diced
1 – 2 yellow and/or green squash, chopped
1 onion, diced
2 garlic cloves, diced
1 jalapeño pepper, diced
1 cup cooked brown rice
15 ounce can organic refried beans
Vegetarian ground beef, optional
2 tablespoons olive oil
6 – 8 tortillas – whole wheat, gluten-free, rice, or corn

Preheat oven to 400°F.

Sauté the vegetables in olive oil on medium heat until soft. Mix in the brown rice, refried beans and “smart ground” until mixture is hot. Place some of the mixture in each of the tortillas. Roll them up and place them in a baking pan and cook them until brown, about 15 minutes. Top with your favorite toppings.

Yield approximately 6-8 burritos

Note: Leftover filling can be stored in the refrigerator. When ready to use, place mixture on a fresh tortilla, roll it up and microwave until hot.