Dinner – Page 9 – Kacey Tess

Black Bean Quesadillas

What you need:

1 TBLS Olive oil
1/2 white onion chopped
2 Ears of corn cooked and cut off cob or 1 can of corn drained
1 can of black beans drained and rinsed
1 TBLS honey (optional)
1/2 cup of fresh salsa (if you need a salsa recipe I have previously posted a great one)
Red pepper flakes to taste
Chili pepper to taste
Sea salt to taste
1 package of 8′ tortillas (I used blue corn tortillas)
1 Package of pepper jack cheese
Butter (to grease pan)

What you do:
In a large skillet heat olive oil over medium heat and add chopped onion
Cook onions a few minutes until softened then add corn and black beans
Stir well then add honey, if desired, pepper flakes, chili powder and fresh salsa
Cook until the mixture is heated through then set aside

In a different large skillet melt the butter to grease the pan then lay one tortilla down
Sprinkle with cheese( you can do as little or as much as you like)
Add black bean mixture
Cover with another tortilla
Flip quesadilla over and cook other side
Top with additional fresh salsa

Enjoy!!

You could also wrap the filling and cheese in the tortilla and bake in the oven if a burrito is preferred.

Zucchini and Goat Cheese on Ciabatta

What you need:
1 TBLS butter
2 green zucchini chopped
1/2 yellow onion chopped
Goat Cheese (I used tomato basil)
4 ciabatta rolls
1 TBLS olive oil
1 Clove garlic
2 TSP red pepper flakes
1 TSP vinegar (I used red wine)
1 TSP white sugar
6-7 leaves of fresh basil
1 can of diced tomatoes
Sea salt and black pepper to taste

What you do:
Preheat oven to 350 degrees
In a medium sauce pan heat olive oil over medium
Add garlic, red pepper flakes, basil, sugar, vinegar and salt
Cook for a few minutes then add diced tomatoes
Simmer on low for 15-20 minutes

Melt butter in a skillet
Add zucchini and onion
Cook for about 10 minutes until golden brown
Season with salt and pepper

Spoon zucchini mixture and tomato sauce into a ciabatta roll
Add goat cheese
Wrap in aluminum foil (each sandwich individually)
Bake for 10-15 minutes

Enjoy!!

(I paired my sandwiched with a fresh watercress salad with balsamic vinegar)

Squash and Tomato Bake

What you need:
1 Cup of breadcrumbs (italian or add italian seasoning)
3 TBLS butter (melted)
1/2 Half bunch Italian parsley
1/2 Cup parmesan cheese (shredded)
2 Garlic cloves (minced)
1 Package of cherry or grape tomatoes
1 Yellow squash
1 Yellow onion
1 TBLS olive oil
1 TSP coriander
1 TSP turmeric

What you’ll do:
Preheat oven to 400 degrees
Spray olive oil in a small glass baking dish
In a large skillet heat olive oil over medium high heat
Add onion and garlic and cook for about 5 minutes
Add yellow squash and cook for another 5 minutes
Add turmeric and coriander
Add cherry tomatoes and heat thoroughly

Combine melted butter, parsley and breadcrumbs

Pour squash mixture into baking dish
Sprinkle parmesan cheese on top of mixture
Add breadcrumb mixture

Bake for 30 minutes until breadcrumbs are golden brown

Enjoy!!

Beet and Apple Panini

What you’ll need:
Freshly baked bread (I used rosemary and olive oil bread I bought at Sprouts Market)

1 can of chickpeas
1/4 cup Veganaise
1/2 lemon (juice)
1 TSP sea salt
1 TSP coriander
1 red beet
1 granny apple
Sprouts ( I prefer broccoli sprouts)
Rosemary (optional)
Spray olive oil (you can drizzle the olive oil but I find it easier to use the spray for this recipe)

What to do:
In a food processor (I use a ninja) blend together chickpeas, lemon juice, veganaise, coriander and sea salt

Cut beets into thin slices
Cut apple into thin slices

Spread chickpea mixture on to the bread
Add beets, apples and sprouts
Spray both sided of the bread with olive oil
Sprinkle rosemary and sea salt on each side
Place in panini maker (I use my George Forman Grill)
Cook until bread is golden brown

Enjoy!!

Curried Cauliflower with Vegan Sausage on Wild Rice

What you’ll need:
1 head of cauliflower
1 Cup wild rice
2 Links of vegan sausage (I prefer italian flavored)
3 TBLS extra virgin olive oil
1 TBLS curry powder
1 TSP turmeric powder
1 TSP sea salt
1/2 lemon (juice)
1 cube vegetable bouillon(optional)

What you do:
Pre heat oven to 450 degrees
Line a cookie sheet with aluminum foil
In a bowl mix together 2 TBLS olive oil, curry powder, turmeric powder, sea salt and lemon juice

Cut cauliflower into bite size pieces
Place cauliflower in curry mixture and lightly coat all pieces

Place cauliflower on cookie sheet and bake for 25 minutes

While cauliflower is baking cook wild rice according to directions (Bring 2 cups of water to a boil, add 1 cup wild rice, reduce heat and simmer with lid on for 15 minutes)

After rice is cooked add bouillon and let melt into rice, stir occasionally until thoroughly mixed in

Heat remaining 1 TBLS of olive oil in a skillet or frying pan on med-high heat

Cut vegan sausage into 1/4″ pieces
Cook until golden brown on each side in olive oil
(about 3 minutes per side)

Place rice on plate, add sausage and cauliflower
Squeeze any remaining lemon on top
Sprinkle with sea salt

Enjoy!!

Summer Pasta Salad

What you need:
Pasta shells (or bowties) 2 cups
1/2 bunch of asparagus trimmed
1 yellow pepper chopped into small pieces
1/2 package of cherry or grape tomatoes
1/2 package of fresh dill or 1 TBLS of dried dill
10 fresh mint leaves (optional)
1/2 lemon (juice)
1 TSP sea salt
1 TSP black pepper

What you do:
Boil water and cook pasta according to directions on box
Drain pasta and rinse will cool water
Sautee the pepper and asparagus over medium heat with 1 TBLS olive oil until tender (try not to overcook)
In a large bowl combine pasta and veggies in 1 TBLS olive oil

Add cherry tomatoes, dill, salt, pepper, dill, mint and lemon
Toss everything well
Chill in fridge until cold

Enjoy!!

Vegan Pasta Shells

What you’ll need:
1 jar of your favorite pasta sauce
1 box of whole wheat jumbo pasta shells
2 cloves of garlic
1 TSP red pepper flakes (optional)
1 TSP black pepper
1 TSP sea salt
1 TBLS extra virgin olive oil
1 package of fresh basil
1/2 TBLS of parsley
1 package of extra firm tofu
2 handfuls of spinach
1 white onion
1/2 lemon (juice)
1 cup button mushrooms (optional)

What to do:
Preheat oven to 375 degrees
Use a tofu press to remove extra water or wrap tofu in paper towels and place a heavy item on top of tofu until most of the moisture is gone

Bring a pot of water to a boil and cook pasta shells according to the directions, add a sprinkle of salt to the water

Heat a large skillet on medium heat and cook onion and garlic in the olive oil until onions are translucent, about 5 minutes

Add basil and spinach, cook for a few minutes

Add tofu by crumbling it in the pan, combine thoroughly

Add salt, pepper, red pepper flakes and lemon

Cook until everything is heated, about 10 minutes

In a glass casserole dish place a thin layer of pasta sauce and 1/2 of the mushrooms

Spoon the tofu mixture into the shells

Place shells evenly over pasta sauce in the casserole dish

Pour the remainder of the pasta sauce on top of the shells and add the rest of the mushrooms and parsley

Bake, covered with foil, for 30 minutes

Enjoy!!

Seared Ahi Tuna on Soba Noodle Salad

What you’ll need:
1/2 lb of ahi tuna
1 package of soba noodles
Miso dressing (see my miso dressing post for a great recipe)
3 vine ripened tomatoes
Alfalfa sprouts
1 TBLS extra virgin olive oil
Sea Salt
Black pepper
Cayenne pepper

What you do:
Bring a large pot of water to a boil
Place soba noodles in boiling water
Reduce heat slightly and boil noodles for 5 minutes
Drain noodles
Run cold water over noodles
Place chilled noodles in a bowl
Add miso dressing to noodles
Cover with saran wrap and place in fridge while preparing tuna

Season tuna on both sides with sea salt, black pepper and cayenne pepper

Heat 1 TBLS of olive oil in a skillet on med-high heat
Sear tuna until cooked, about 1 1/2 minutes on each side for rare

Remove noodles from fridge
Add tomatoes and sprouts
Mix together well
Place in bowl
Add tuna on top

Enjoy!!
Add additional sprouts if wanted

Vegan Club Sandwich with Kale Chips

What you’ll need:
1 bunch of kale
Season salt
Sea Salt
Black pepper
Red pepper flakes (optional)

Wheat bread
Tempeh
2 TBLS olive oil
1 TBLS balsamic vinegar
Tofurkey (I use peppered)
1 vine ripened tomato
1 avocado
Alfalfa sprouts
Pickles
Dressings: mustard, vegenaise, ect.

What you do:
Preheat oven to 350 degrees
Prepare a baking sheet with aluminum foil
Clean and cut kale into bit size pieces removing any veins
Place the cleaned, cut kale on the baking sheet
Drizzle olive oil over kale (I use a spray olive oil to coat the kale more evenly)
Sprinkle the season salt, sea salt, pepper and red pepper flakes on kale
Bake for 10-15 minutes until crispy

In a large frying pan heat 1 TBLS of olive oil and 1 TBLS of balsamic vinegar on medium heat
Place tempeh in pan and cook for about 5 minutes on each side until golden brown

Spread mustard, veganaise (whatever dressings you prefer) onto the bread
Add: tomatoes, avocado, sprouts, pickles, tempeh and tofurkey
Sprinkle with salt and pepper

Enjoy!

Salmon with Pineapple Salsa

What you’ll need:
2 half pound fillets of salmon
Olive Oil
Salt
Pepper
Chilli Pepper Seasoning
Lemon
Yellow Squash X1
Pineapple Salsa(Recipe Below)

What you do:
Preheat oven to 350 degrees F
Place the salmon fillets on tinfoil (one per piece of salmon)
Pour olive oil on each fillet so it is covered
Sprinkle salt and pepper on each fillet (both sides)
Wrap and seal tin foil around salmon
Place tinfoil packages on a cookie sheet
Place cookie sheet in oven
Cook at 350 degrees F for 40 minutes or until cooked

While Salmon is baking get a large frying pan
Place 1 TBLS of olive in pan and heat on Med-High heat
Cut yellow squash into thin pieces
Place yellow squash in the olive oil
Season with salt, pepper and chilli powder
Once squash starts to turn translucent remove it from heat.

Place squash on plate
Remove salmon from oven once it’s cooked
Place Salmon on the squash
Squeeze lemon on top of salmon and squash
Season with salt to taste
Place pineapple salsa on top of salmon

To make pineapple salsa you can replace the tomatoes in your favorite salsa recipe with pineapple or see below an easy pineapple salsa I use.

Pineapple Salsa:
1 can pineapple
1 red onion
1 Red pepper
1 jalepeno pepper
1/4 bunch cilantro
1 lime
1 TSP salt
Chop finely and mix together or place all ingredients in a food processor until chopped finely.

Enjoy!