Meatless Monday: Penne w/ Artichokes, Mushrooms, and Sun Dried Tomatoes

Super easy recipe for a quick, Meatless Monday dinner.

16 oz GF Penne
1 jar sun dried tomatoes
1 can artichoke hearts
8oz  Mushrooms

Boil pasta according to directions on their package. 

In a skillet add the juices from the artichokes and tomatoes and saute the mushrooms for 5-7 minutes.   Add artichokes and tomatoes, still until hot.  Toss over drained pasta and serve.  THAT'S IT!

Vegetarian Tortilla Soup

6 tablespoons cooking oil

8 6-inch corn tortillas cut into strips

1 onion, chopped

3 cloves garlic, chopped

1 tablespoon paprika

2 teaspoons ground cumin

1 teaspoon chili powder

1/8 teaspoon cayenne

1 teaspoon Sriracha

1 1/2 quarts organic vegetable broth

28 oz can crushed tomatoes

2 bay leaves

2 teaspoons salt

1/4 cup lightly-packed cilantro leaves

1 can black beans

2 tablespoons lime juice

1 avocado, diced

Shredded cheddar cheese

DIRECTIONS

In a large pot, toss the tortilla strips in oil until golden brown.  Remove with a slotted spoon and set aside.

At medium heat add the onion, garlic, and spices.  Saute about 5-7 minutes.  Stir in the broth, tomatoes, bay leaves, salt, cilantro leaves, and one-third of the tortillas.Cook, Medium/Low, for 30 minutes; remove the bay leaves.

In a blender, puree the soup and pour back into the pot. Add the beans and corn, bring the soup back to a simmer.

To serve, fill bowl with soup, put the remaining tortilla strips in bowls, add a scoop of avacado chunks and top with the cheese.

Gluten Free Blueberry Muffins

Okay, it's been almost two years since I've had a muffin... I played around with some recipes this weekend and OH MY!   These muffins were HEAVENLY!!!  Enjoy!


1 cup Bisquick Gluten Free Baking Mix
1 cup White Rice Flour
2 Large Eggs or egg replacer
1/2 cup Sugar
2 Tbsp Raw Honey
1/2 cup Melted Butter
1/2 cup Almond Milk
2 tsp Baking Powder
1 tsp Xanthan Gum
1/2 tsp Salt
1 tsp Vanilla
1 1/2 cup Frozen Blueberries thawed

Wisk together milk, eggs, butter, sugar, honey and vanilla.  In a separate bowl combine flour, powder, salt, xanthan gum, and Bisquick.  Slowly add in flour mixture, do not over stir.  Fold in blueberries.  Spoon equally into the cups of a well-greased muffin pan.  Should make about 12 muffins.  Bake at 375 degrees for 10 minutes.  Turn pan in oven and cook an additional 10 minutes.  Devour!

Stuffed Peppers

This recipe is fast and easy.  My kiddos won't touch the peppers but love the rice.  

2 cups of favorite rice (cooked)
2 cans of Mexican style tomatoes
1 small bag of frozen corn
1 can of black beans, drained and rinshed
1 tsp Srirarcha sauce

First, I prepare the rice.  I use the Royal Blend in the plastic container.  In the skillet I heat up the mexican tomatoes, corn, black beans and a splash of sriracha sauce.  Once hot, I stir in the rice.  While that cookes together for a couple of minutes, I cut the top of my peppers off and scoop out the seeds.  Fill the peppers with the rice mixture, replace top and bake in oven at 350 degrees for about 20 minutes.  

Grilled Zucchini and Red Pepper Salad

Okay, I'm  not a big fan of putting hot things in my salad as a general rule but this was amazing!!  Hats off to B for the idea.

We grilled our zucchini with a little Mrs. Dash and spray oil then tossed it on top of a bed of fresh spinach, cucumbers, avocado, red onion, garbanzo beans, mushrooms, and tomatoes.  Drizzle a little of your favorite vinaigrette over it all and consume.

Veggie Enchiladas

For these vegan enchiladas you need:

1 zucchini
1 yellow squash
1 package of mushrooms
1/2 onion
3 cloves of garlic
1/2 red pepper
1 Tbsp of oil
1 Tbsp red wine vinegar
1/2 tsp chili powder
1/3 cup cilantro
1 cup fresh spinach

 Chop your veggies as shown, about 1/2" x 1/2".  Combine all ingredients except the spinach and saute until tender.  Drizzle your favorite enchilada sauce in the bottom of your casserole dish.  Fill each tortilla with a little sauce, a scoop of veggies and a few leaves of spinach, roll and place in pan.  Repeat until you are out of veggies, cover enchiladas in remaining sauce, cover and bake at 350 degrees for about 20 minutes.  I served with refried beans and sliced avocados. Fresh guacamole would also be fantastic, but I was too lazy last night.

 

So, it turns out that making corn tortillas is super easy and very tasty.   My daughter got me all of the supplies for my birthday,  all her idea, and I make them constantly.

Summer Soup

I always have trouble finding recipes I like. Most of the time I find 3 or 4 and pick and choose what I like about each.  Sometimes this works.. other times it's a total flop.  I tried this yesterday with a root vegetable soup and it was a hit.  Leftovers today were even better.

1 1/2 lb Butternut Squash
2 Largish Sweet Potatos
1 lb Carrots
2 Medium Onions
3 Tbsp Olive oil
1/2 cup of pumpkin seeds
1/2 tsp curry powder
2 cups of vegetable stock
6 cups of water
Pinch of nutmeg

Peel and chop veggies, toss in olive oil and spread out over 2 cookie sheets.  Bake at 450* for 40 minutes, until slightly browned.  In large pot pour in water and stock, add roasted veggies and seasonings.  Boil until very tender, about 15 minutes.  Puree with immersion blender or in batches in blender.  Serve topped with roasted pumpkin seeds.