Posted on

Vegan Black Beans with Quinoa & Zucchini Mix

Background Story

This past weekend was one of a lot of relaxation, mixed in with an onset of allergies that came crashing my way.  When my allergies get this bad, the best thing for me to do is to try to relax as much as possible, although this was my plan for the weekend anyway.  While relaxing, I got caught up on the episodes of Baked in Vermont and Focus on the Family that were sitting in the DVR box.  I am not a super sweets person.  However, by the time that you finish watching this show, you’ll be wanting to bake with whatever ingredients that you can get your hands on.

vegan, black beans, zucchini, recipes for dinner, healthy eating, healthy recipes, food, blog, food photography

On Sunday, I stopped at the grocery store after church to get the ingredients for this super quick vegan meal.  I love the challenge of making healthy meals involving all different kinds of beans and legumes.  One thing about this meal is that it only requires a few ingredients.  I made the same recipe a couple of weeks ago.  However, I used black-eyed peas instead of black beans.  Both meals were good and filling.  The black bean version kept me full longer.  If you decide to give it a try, send a comment down below, or an email with your thoughts on how it turned out.

vegan, black beans, zucchini, recipes for dinner, healthy eating, healthy recipes, food, blog, food photography

Here is the recipe:

Activity:  Making Vegan Black Beans with Quinoa & Zucchini Mix

Total Prepping and Cooking Time: 30 minutes

Ingredients:

  • 3 teaspoons of onion powder
  • 3 zucchinis
  • 3 cans of organic black beans
  • 1 box of Earthly Grains Quinoa/Brown Rice Blend with Rosemary and Olive Oil (from Aldi’s)
  • 1/4 cup of olive oil or butter
  • vegan, black beans, zucchini, recipes for dinner, healthy eating, healthy recipes, food, blog, food photography

Directions:

vegan, black beans, zucchini, recipes for dinner, healthy eating, healthy recipes, food, blog, food photography

  • Place the three cans of black beans and the brown rice with rosemary packet into a pan of two cups of water. (I only used a fourth of the packet to cut down on sodium).
  • Add the onion powder.
  • Cut the zucchini into strips with a potato peeler.
  • Saute the zucchini strips.
  • Dump the zucchini into the pan after about 18 minutes, letting the mixture cook for another 12 minutes.
  • Enjoy!

vegan, black beans, zucchini, recipes for dinner, healthy eating, healthy recipes, food, blog, food photography

 

“By this everyone will know that you are my disciples, if you love one another.” John 13:35, NIV

Have a blessed night!

 

Katina

Posted on

Pasta Goulash

Just in case you haven’t figured it out by now, I love me some pasta.  I decided to call this mixture “pasta goulash” because I took a mixture of some of everything that I had left in the fridge before it came time to go grocery shopping again, and made a meal out of it.  The funny thing about it is that it actually came out pretty good, and I could taste the spices on each of the main ingredients separately.  I hope that this recipe inspires you to make your own goulash of a meal.  Enjoy!  Have a blessed rest of your weekend.

 

Activity:  Cooking Pasta Goulash for Dinner

Total Prepping and Cooking Time:  60 minutes

vegan recipe, healthy eating, vegan potato mix

Ingredients: 

  • (1) box of spaghetti  – $.50
  • (1) jar of balsamic vinegar  –  $3.69
  • (1)  .75 oz of parsley flakes  – $1.00
  • (1) .75 oz of onion powder  – $1.00
  • (1)  .75 oz of chili powder  – $1.00
  • (3)  ears of corn  – $1.00
  • (1) 13.5 oz can of cut spinach – $.75
  • (1) container of butter or bottle of olive oil or vegan butter – $3.69
  • (1) bag of mini red and golden yellow potatoes -$2.00
  • (1) bag of cello carrots – $.50

Total Cost: $ 18.82

Cost for two days: $9.41

Cost for three days: $6.27

Estimated Duration of Food:  2 days for a family of 4-6, 3 days for a family of 1-3

potatoes, vegan eating, healthy living, red potatoes

Directions:  

  1.  Cut up 1/3 of the bag of gold and red mini potatoes into 4 wedges each.
  2. Pour oil or butter over the potatoes, and sprinkle them with chili powder and parsley flakes.
  3. Place them in the oven for about 40 minutes, or until nice and crisp.
  4. Boil a pot of water, and then add spaghetti and oil to the boiling water.
  5. Drain the can of spinach using a colander to remove excess liquid.
  6. Cut the corn off the stalks, and place them into an oiled skillet.
  7. Cut the cello carrots into spirals using a potato peeler or knife.
  8. Place the carrots and spinach into the skillet with the corn, and sprinkle them with parsley flakes.
  9. Drain the excess liquid off the pasta using the lid of the pot, colander, or strainer.
  10. Place the potato wedges and all of the sauteed vegetables into the pot of spaghetti, adding oil and balsamic vinegar to the pot.
  11. Enjoy!

 

The Lord is my shepherd;
I shall not want.
2 He makes me to lie down in green pastures;
He leads me beside the still waters.
3 He restores my soul;
He leads me in the paths of righteousness
For His name’s sake.

Psalms 23: 1-3, NKJV

Posted on

Turkey Burgers and Potato Wedges with Tomatillo Sauce

I absolutely love turkey burgers and french fries with ketchup.  For the last couple of months, it seems as though I have experimenting with all different kinds of ingredients for turkey burgers.  I have finally decided that this recipe is the one that I like best.  My teenage daughter says that she thinks that I just get a kick out of mixing things together.  That is probably true.  One thing that I noticed about this recipe is that if you add a little bit more water than what is required for the flaxseed mixture, then the burgers turn out really moist.  Even more important than the recipe, is engaging and enjoying family and friends.  This is one meal where everyone can get involved in the process.

 

Activity:  Making Turkey Burgers and Potato Wedges with Tomatillo Sauce for Dinner

Total Prepping and Cooking Time:  60 minutes

turkey burgers, flaxseed meal, turkey burgers, nutritional yeast

Ingredients: 

  • (1) 18 oz.  container of oatmeal  – $2.00
  • (2) 16 oz. packs of ground turkey – $5.99
  • four tablespoons of nutritional yeast (4.0 oz of nutritional yeast is $2.50 at Whole Foods)
  • 4 tablespoons flaxseed meal – $3.79 for 16 oz. bag
  • 1 container of oregano – $1.00
  • 1 container of cumin – $1.00
  • 1 container of parsley flakes – $1.00
  • 1 container of onion powder – $1.00
  • 1 container of chili powder – $1.00
  • (1) container of regular butter , vegan butter, or olive oil (for potatoes and frying the burgers) – $3.80
  • (1) bag of potatoes – $1.99
  • 2 lbs. of tomatillos – $1.50
  • 1 bunch of cilantro – $.50
  • 1 jar of minced garlic – $1.90
  • 2 packs of cheese – $5.00
  • 2 lbs. of tomatoes – $1.99
  • 2 loaves of bread – $3.50

Total Cost: $ 39.46

Cost per day: $9.87, family of three

Cost per day: $19.73, family of six

cheese garlic, olive oil, parsley

Estimated Duration of Food:  2 days for a family of 6, 4 days for a family of 3

turkey burgers, cheese, healthy living

 

tomatillo sauce, turkey burgers, food, healthy living

Directions:  

  • Preheat the oven at 425 degrees.
  • Rinse and cut up about 6 potatoes into wedges, placing them in a bowl, and covering them with olive oil or butter, taking a wooden spoon, and turning them to make sure they are completely covered.
  • Sprinkle oregano and chili powder all over them, and toss with wooden spoon again.
  • While the potatoes are in the oven, cut up two pounds of tomatillos into wedges.
  • Pour olive oil on them, and place them into the oven, setting the timer for twenty-five minutes.
  • Place the following into bowls:
    • cumin
    • onion powder
    • chili powder
    • parsley
    • 1/2 cup of cheese
    • 1/2 cup of oatmeal
    • 4 tablespoons of nutritional yeast
    • 2 lbs. of ground turkey
    • 4 tablespoons of flaxseed meal mixed with 10 tablespoons of water – equivalent to four eggs 
  • Dump the cumin, onion powder, chili powder and parsley on top of the ground turkey meat.
  • Add the oatmeal, nutritional yeast, and flaxseed meal mix.
  • Fold in the cheese and make the patties.
  • Pour oil into the skillet, and place the six patties in the skillet.
  • While the burgers are going, you can place the tomatillos, a bunch of cut-up cilantro, minced garlic, and olive oil into a blender or food processor to make the tomatillo sauce.
  • Toast the bread or buns.
  • Cut up the tomatoes.
  • Take the potato wedges out of the oven.
  • Once the turkey burgers are ready, place shredded cheese on top first, and then the tomatillo sauce on top second.
  • Place tomatoes on top.
  • Fellowship and enjoy!

 

 

This slideshow requires JavaScript.

Look at the birds. They don’t plant or harvest or store food in barns, for your heavenly Father feeds them. And aren’t you far more valuable to him than they are?

Matthew 6:26, NLT