I have a fond memory of going to my Great Aunt Rosemary and Uncle Mickey’s house in Arizona when I was a kid. They had a large pool in their backyard and we would swim and have lunch with them each time we visited Arizona. My Aunt always served good food, and I especially remember loving her sloppy joes! My sister and I would add chips to our sandwich for an extra crunch and scoop up the extra filling on our plates with more chips. There is something special about a sloppy joe sandwich that makes me think of those sunny days by their pool in AZ. Today this Vegan version is dedicated to my Great Aunt and Uncle who have since passed away. I hope you enjoy this flavorful sandwich and that it is accompanied by sunny days and happy moments.
Ingredients ½ cup diced yellow onion 1 small green pepper diced 1T olive oil 16oz tempeh ¾ cup of tomato sauce ½ cup ketchup 1T yellow mustard 1T apple cider vinegar 2 tsp brown sugar ½ tsp onion powder ½ tsp garlic powder 1tsp smoked paprika ½ tsp salt ¼ tsp pepper Directions
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Growing up I used to dislike vegetable sides at dinner. I think during most of the 90’s people were eating vegetables out of a can and they lacked flavor, crunch and pazazz. Fast forward to Easter a few years ago when I was asked to bring a veggie side dish. Ugh. So I decided to try something new. I knew that I liked roasted vegetables such as potatoes and carrots and onions, but I wanted them to have more warmth and flavor so I decided to open the spice cabinet and smell all of the spices until I decided on rosemary. This was one of the first recipes I created and I loved how it turned out. Since then I have eaten it as a side, or have even made it my main with the addition of pesto and a cut up veggie sausage. These roasted veggies are perfect for a healthy side dish with lunch or dinner, they last a week in the fridge and can be enjoyed throughout the week!
Ingredients 5 red potatoes peeled and chopped into bite-sized pieces 4 large carrots peeled and diced into coins ½ red onion sliced into ½ inch slices Olive oil ½ tsp salt ¼ tsp pepper 2T chopped fresh rosemary or use 1T of chopped dried rosemary 
Directions 3-4 servings
A couple of years ago my husband and I tried a Vegan diet. It was supposed to be a two week experiment, inspired by our trip to Veggie Fest, however, we decided to give it a go for six months! It was fun, it was challenging, but mostly, it was a great opportunity to experiment with new foods. These tacos became our favorite for our weekly Taco Tuesday dinners, so much so, that my nickname became, “chickpea.” This taco filling takes less than 15 minutes to prepare, lasts for a week in the fridge, and is perfect for making taco salads and burrito bowls too! I hope you enjoy as much as we did!
Ingredients
½ chopped onion 2 cloves of garlic minced 2 Tablespoons of olive oil or avocado oil 1 can of chickpeas (drained, not rinsed) 1.5 Tablespoons of taco seasoning (we recommend Costco brand) 2 T of chopped cilantro 6 hard taco shells warmed in the oven
Directions
I think winter is really starting to get to me. I’ve been craving things I usually make in the summer like these Very Veggie Enchiladas. I always make these on our family summer vacations to the lake. We all take turns making dinner for our group of 14, and I pretty much always make this. I love how tangy the enchilada sauce is and the veggie filling is perfection! It’s a perfect Make Ahead solution for lunches or dinners for the week. Just simply reheat and you can have a Mexican fiesta any night of the week!
Ingredients 2.5 cups of tomato sauce* 1 T chili powder 1 tsp onion powder 1 tsp garlic powder 1 tsp ground cumin ½ tsp oregano 2 T olive oil 16 ounce of sliced mushrooms 1 green bell pepper diced 1 yellow onion sliced 3 T taco seasoning* 3-4 cups of shredded sharp cheddar cheese 8 flour tortillas Chopped cilantro for topping
Directions (makes 10 enchiladas)
I first discovered jackfruit on our vacation to Tucson this fall. I had the very best jackfruit tacos at this incredibly popular vegan Mexican restaurant called Tumerico. If you are in the Tucson area, you should check it out! I couldn’t believe how authentic the jackfruit taco tasted and how filling it was. Since then I have made a few jackfruit recipes and have been experimenting with it in various ways (more to come!). My first creation turned out great and I couldn’t believe how easy it was to use this unripe canned jackfruit! If you do not wish to venture into jackfruit, I have an equally yummy option to add chickpeas instead, which can be found in the “notes” section. Chicken noodle soup was always my favorite when I was a meat-eater and this is the closest I have come to replicating those flavors. The best part about soup, is that it’s make-ahead friendly and also can be frozen for a quick meal in the future. I hope you enjoy this Vegan Jackfruit “chicken” Noodle soup!
Vegan Jackfruit “chicken”Noodle Soup Makes 8 servings 2 - 20oz cans of Jackfruit (in brine or water, not in syrup!)** 2 tsp poultry seasoning 2 tablespoons of olive oil plus more for sauteing jackfruit 5 cloves of garlic chopped 4 large carrots peeled and chopped 4 large celery stalks chopped 1 large yellow onion chopped 1 cup of chopped fresh curly parsley leaves 1 tablespoon of dried basil 8 cups of veggie broth Salt and pepper to taste Cooked noodles - preferably Rotini Directions
Notes **
My favorite sandwich growing up was always tuna salad. I recall the days when my mom would pack it for me in my lunch with crackers so I could make mini tuna cracker sandwiches! When I became a vegetarian nearly eight years ago, I was definitely missing the flavors of this classic sandwich, so I decided to recreate it with chickpeas. It’s great on whole grain buns, or on bread toasted in the oven with melted cheese, or simply as I had it as a child, with crackers. Make a double batch for a week’s worth of make-ahead lunches!
Vegan Chickpea Salad Sandwiches 1 can of chickpeas drained, and rinsed 1 Dill pickle diced fine 2 small celery stalks diced fine 1 green onion diced fine 1 ½ - 2 Tablespoons of vegan mayo 1 teaspoon of yellow mustard Dash of salt, pepper and paprika (to taste) Instructions 1. Mash the chickpeas with a potato masher until mostly mashed and only small pieces remain. 2. Mix in all the remaining ingredients and stir to combine. 3. Enjoy on whole wheat buns, or as open-faced sandwiches toasted in the oven with sharp cheddar cheese or as a snack with crackers! 
This vegetarian chili is filled with healthy veggies and two varieties of beans and it's sure to warm you on a cool day.
Ingredients 2 Tablespoons Avocado Oil 1 onion chopped fine 1 red pepper chopped fine 7 cloves of garlic minced 3 tablespoons of Chili Powder 1 tablespoon of Cumin ¼ teaspoon cayenne pepper 1 ½ cups of water ½ cup of light beer 2 - 16oz cans of diced tomatoes 1 teaspoon of oregano 1 tablespoon of brown sugar 1 can of Kidney beans (rinsed and drained) 1 can of chickpeas or black beans (rinsed and drained) 1 cup of frozen corn 1 ½ teaspoons of salt ½ cup of cilantro Juice from one lime Directions:
Recipe adapted from http://www.thecurvycarrot.com/ |
AuthorI am a music teacher, professional musician and a vegetarian. I created this site with the mission to share recipes that make life a little more organized, and enjoyable! Archives
May 2020
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