Author: kaceytess

Stir Fry

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What you’ll need:

1 Tbsp olive oil

1 package of Soba noodles cooked according to directions

1 package of frozen veggies ( I used broccoli and cauliflower)

1 small onion chopped Finley

Any other fresh vegetables you have on hand (I used zucchini)

1/4 C ponzu sauce (or soy)

1/2-1 Tbsp Sriracha

What you’ll do:

Heat frozen veggies, set aside

Cook soba noodles, drain and set aside

In a large Wok or skillet heat olive oil

Add onion and zucchini and cook 5-10 minutes until translucent

Add frozen veggies and stir

Add ponzu sauce and Sriracha

Stir well

Add Soba noodles

Stir well and heat through about 2-3 minutes

Enjoy!!

I garnished mine with additional Sriracha and some black seasame seeds

Bandito

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What you’ll need:

Whole wheat flat bread/pita

Refried or black beans

Pepper jack/cheddar mix shredded cheese

Mixed greens

Vine ripened tomatoes chopped

Guacamole (see previous blog post for recipe)

Sour cream

Green onions chopped

Jalapeño chopped (optional)

Sea salt

What you’ll do:

Preheat oven to 400

On a lined baking sheet place flat bread, add beans, cheese and sliced jalapeños if using on top of the pita

Bake for about 5 minutes until cheese is bubbling

Add greens, tomatoes, guacamole, sour cream and any other veggies you like

Sprinkle with salt

Serve immediately

Enjoy!!

Vegetarian Rueben

What you’ll need:
(For 2 sandwiches)

1 batch of Russian dressing (recipe below)

4 slices of Dave’s Killer Bread (or your favorite whole wheat bread)

2 Tbsp olive oil divided

1 garlic clove chopped finely

1 small yellow onion sliced thinly

1 bottle of sauerkraut

1 apple chopped finely

2 links of vegan sausage links (I use italian flavored) cut roughly

2 pinches all spice

1 Tsp sea salt

2 Tsp black pepper

2 slices Swiss cheese

Sliced pickles (I use Famous Dave’s hot and sour pickle chips)

Russian Dressing:

1/4 C plain Greek non-fat yogurt

1 Tbsp chili paste

1/2 package fresh chives chopped finely

1 Tbsp capers chopped roughly

1/2 lemon (juice)

Pinch black pepper

Mix all ingredients together and place in the fridge while making the filling

What you’ll do:

Preheat oven to 500

Line a baking sheet with aluminum foil and spray with non stick cooking spray

In a medium skillet heat 1 Tbsp oil and garlic over medium

Add onions and cook until browned

Add sea salt and pepper

Add sauerkraut, sausage, apple and all spice and cook for another few minutes until heated through

Brush olive oil on all sides of each piece of bread

Lay bread on prepared baking sheet

Spread Russian dressing on each piece of bread (just the sides facing up)

Place pickles

Add sauerkraut mixture

Place cheese in top

Put baking sheet in the oven for 1 minute to let cheese melt

Remove from oven, make a sandwich and put back in the oven

Cook another 1-2 minutes until golden brown

Remove from oven

Let cool for a few minutes

Enjoy!!

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Homemade Pop Tarts

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I made these tasty treats from a recipe I found in Martha Stewart Living. I posted the link below but have also posted the changes I made. Please try these, you will not be disappointed!

http://www.marthastewart.com/1078662/graham-flour-and-jam-pastry-squares

Instead of graham flour which I could not find, I used 1 C whole wheat flour and 1/4 C coconut flour

Instead of raspberry jam I used blueberry nectarine jam I had already made

I didn’t have a pastry crimper (I don’t bake too often) so I folded the crust over with my fingers and then pressed the tongs of a fork all around the edge

I added raspberry jam to the frosting to give it a pretty color and a bit more flavor

I hope you enjoy it as much as I did!!

Tofu-Vegetable Soup

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What you’ll need:

4 C water

1 Tbsp vegetable bullion

1/4 C mild yellow miso

3 garlic cloves

1 Tbsp ponzu sauce (or soy sauce)

1 Tsp-Tbsp of chili paste, depending in how spicy you want it add as little or as much as you like

1 package of firm tofu pressed for an hour to remove excess water and cut into cubes

2 heads if broccoli florets

1/2 head of napa cabbage cleaned and chopped

10 shiitake mushrooms cut in half

1 red jalepeno deveined and chopped finely

2 bunches of green onions chopped

Sprouts (garnish)

Red pepper flakes (garnish)

What you’ll do:

In a large wok combine water, bullion, garlic, miso, chili paste and ponzu

Bring to a boil

Add broccoli, cabbage, tofu and jalepeno

Cook for about 5 minutes at a reduced heat

Add green onions

Cook for an additional minute

Serve immediately

Garnish with sprouts and red pepper flakes

Enjoy!!

{vegan} corned beef and cabbage

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What you’ll need:

1 Tbsp olive oil

1 head of green cabbage chopped

3 carrots sliced

1 yellow onion chopped finely

2 cloves of garlic chopped

1/4 C red wine vinegar

1 Tbsp vegetable bullion

1/4-1/2 C warm water

1 package of vegan chorizo

1 Tsp red pepper flakes

Sea salt to taste

Black pepper to taste

Parsley for garnish

What you’ll do:

In a medium skillet heat oil, garlic and red pepper flakes

Add onion and cook for about 3 minutes until clear

Add carrots and cook an additional 2-3 minutes

Add water, vinegar and bullion

Mix thoroughly

Add cabbage and bring to a boil

Reduce heat and simmer for 10 minutes

Taste, add salt and pepper if wanted

In a small skillet heat chorizo over medium stirring consistently

Spoon cabbage with a slotted ladle onto a plate

Add chorizo and parsley to garnish

I served baked purple potatoes with this dish

Enjoy!!

Summer Berry Salmon Salad

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What you’ll need:
(For 2 salads)

2 salmon fillets

Creole seasoning

Mixed greens

1 carton of Blueberries washed

1 orange peeled and quartered

4 banana peppers

Sliced almonds

Miso dressing (any citrus, asian or soy dressing would bd great )

What you’ll do:

Coat each piece of salmon with creole seasoning and cool thoroughly (I used my George Forman grill)

Layer salad by placing lettuce

Add berries

Add oranges

Add banana peppers

Add dressing

Place salmon in top

Sprinkle with sliced almonds

Enjoy!!

Peach-Raspberry Jam

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What you’ll need:

2 C fresh raspberries washed

2 C fresh peaches peeled and chopped (about 4 peaches)

1/2 Lemon

1 1/2 C cane sugar

1 packet of pectin

5 canning jars for jelly

What you’ll do:

Combine raspberries and peaches in a large bowl and mash with a potato masher, for smoother jelly combine in a food processor

In a separate bowl combine sugar and pectin

Add sugar mixture to fruit

Add juice from the lemon and combine thoroughly

Spoon into jars

Let sit for a few hours at room temperature then transfer to freezer and keep for up to one year or refrigerate for up to 3 weeks

Enjoy!!

{Free} Downloadable Recipe Cards

Free Downloadable Recipe Cards

 

Free Downloadable Recipe Cards

 

Danielle Golinski of http://www.threesixfivecreative.com was nice enough to make these downloadable recipe cards.  I am in love with them!  I hope you love them as much as I do.  There is something about having a handwritten recipe that makes it a little more special.  I love baking/making things for people and giving them the recipe along with it.  Be sure to check out Danielle’s website, she is amazing!! Please downlaod and enjoy.

 

Kaceytess recipe card baked goods printable

 

Kaceytess recipe card dinner

 

Kaceytess recipe card lunch

 

Kaceytess recipe card salad