Sauerkraut

I have NEVER liked sauerkraut, on anything. Until, that is, I made it myself. Now I'll eat the whole jar by myself in a few days, and be wanting more. Time to start growing cabbage, seriously.

Ingredients

1 head of Cabbage, just over 2 lbs or so - I prefer Purple

1 Tbsp Caraway

2 Tbsp Salt

Directions

Remove any broken or wilted outer Cabbage leaves. Cut the head in half, and remove the core. Shred the cabbage any way you want - food processor is fastest, but a good sharp knife works just as well, and so will a mandolin (just don't slice off the tip of your finger - it hurts!).

Place the cabbage in a heavy duty gallon-size ziploc bag, and dump both the caraway and salt in with it. Close the bag, leaving the air inside. Give it a good shake, making sure the seasonings are evenly distributed. Squeeze the air out of the bag, and then place it inside a second bag, just to be safe.

Here comes the fun. Place the bag on a solid surface, like your cement front porch. Take a rolling pin or a meat tenderizer and just start beating the crap out of it - hard enough to break down the cabbage, but gently enough to not break through the bags. Beat it until all the cabbage is releasing juices, and then keep beating it for a few more minutes.

Pack the cabbage into quart-sized mason jars, leaving about two inches at the top - it should fill two jars. Pack it down really well, and then slowly add a bit of water to the jars until the water level just rises above the cabbage level.

Cover with a lid, and store at room temperature for three days or so, then place in the refrigerator.

Verdict

I really love this stuff! It satisfies my salt craving, and it's good for me. It's great on a pastrami sandwich, on a slice of rye bread with some mustard, or even just by itself.

Homemade Ranch Dressing

I have a Raw Ranch Dressing recipe that is really pretty decent, but I honestly prefer the non-raw variety so much more. I was at the grocery store the other day, trying to decide which commercial ranch variety was the lesser of the evils. To tell you the truth, none of them are! They are all evil - VERY, VERY, VERY Evil! So, I made my own.

Ingredients

• 2/3 cup Buttermilk
• 1 cup Mayonnaise
• 1 small clove Garlic, minced
• 1 Tbsp fresh Parsley, minced
• 1/2 tsp dried Onion
• Salt and Fresh Cracked Pepper to Taste

Directions

Combine all ingredients in a mixing bowl, and blend using a hand blender to break up the Parsley and Garlic even further (you could do this in a food processor, but I don't have one).

Verdict

This was amazingly good! I think it may need a dash of dill, but other than that, I don't think I'd change anything. My only fear is that the fresh garlic will take over as it sits in the fridge. I guess only time will tell.

I know it doesn't qualify as dairy-free by any means, but this is one of our few indulgences, and it helps us eat more fresh veggies, so I think we'll be okay. Yummy!

Veggie Calzones

This recipe was super yummy and still pretty healthy, so I'm not going to feel too guilty for using two eggs in the bread and a bit of cheese.

Ingredients

• 1 pkg Chebe (gluten-free) Foccacia Bread Mix, dough prepared as directed, but not cooked
• 1/2 Red Bell Pepper, finely diced
• 1/2 sm Red Onion, finely diced
• 1 sm Zucchini, finely diced
• 4-5 Mushrooms, finely diced
• 1/4 cup Shredded Parmesan
• 1/2 cup dry-packed Sun-Dried Tomatoes, super-finely diced
• 1/4 cup Pesto (your favorite recipe)

Directions
In a small bowl, mash the Pesto into the Sun-Dried Tomatoes to make something of a chunky but spreadable sauce. Divide the Bread Dough into three equal parts and roll them into balls. Spray your work space and rolling pin with cooking spray, and roll one dough-ball out into an oval (lengthwise) - no more than 1/8 inch thick. Spread some pesto sauce on what will be the top half. Place some of each of the Veggies on the dough and sprinkle with a little bit of Cheese. Carefully fold the top half over and crimp the edges (the dough is a little finicky, so be patient). Transfer the calzone to a baking sheet (using a spatula makes this step easier) and brush with a bit of Oil. Repeat for calzones two and three. Sprinkle a small bit of cheese on the top of each one and bake at 375 for 25 minutes.

Verdict
These were really great! Matthew kept asking for more, more, more. Really he just liked the bread part and was tolerating the veggies so he could get more bread - until the end when he refused to eat the veggies but still wanted the bread. This was unusual for him because he usually eats all his veggies so I don't know what the problem was, except that he is his Daddy's son and Daddy is addicted to bread. But really, these were good and are going in the 'Make Again' file.

Salad-in-Hand Rolls

I came up with these after watching a video of a chef making spring rolls with all kinds of strange stuff in them - lettuce, avocado, noodles, peanut butter, and chili garlic sauce don't really go together in my book, but to each his own. Anyway, I had some rice paper laying around for some other spring rolls I never got around to making, so I thought I'd give it a shot. They turned out pretty good, and the idea is really versatile! It's basically a no mess, no fuss salad to go.

Ingredients

• Rice Paper
• Lettuce - coarsely chopped
• Sprouts
• Tomatoes - diced
• Olives - coarsely chopped
• Cucumber - diced
• Avocado - diced
• Drizzle of Olive Oil
• Drizzle of White Wine Vinegar
• Salt and Pepper
• Oregano

Directions

- Hint: Prepare ALL your Veggies BEFORE you Dip your 1st Paper -

Put all Veggies except Lettuce and Sprouts in a bowl, and drizzle with the Olive Oil and Vinegar. Add the Seasonings and mix well.

Dip a sheet of rice paper in water and place in on your workspace. Put a small handful of Lettuce on the paper, then some of the veggie mix, and top it with a small handful of sprouts. Once the paper is sufficiently soft, roll it up burrito-style, tucking the ends in as you roll.

Verdict
Honestly, these are great! They make a great, simple but filling meal. I'll be making them regularly, I'm sure.

Sweet Potato Falafel

This recipe is from the genius Erin at My Aspergers Girl. I didn't have everything her recipe called for, so this is mostly her recipe with a bit of improvisation.

Ingredients

• 1 md-lg Sweet Potato, peeled and cooked (baked or boiled)
  
• 1 can Chickpeas
• 1 clove Garlic, minced
  
• 3 Tbsp Sesame Seeds
• 2 Tbsp Tahini
  
• Juice of 1 sm Lemon
• 2 Tbsp Olive Oil
• 2 tsp Cumin
• 5 Green Onions, minced
  
• 1 1/2 cups cooked Quinoa (boil 2 cups water, add 1 cup *rinsed* Quinoa, cover & simmer on med for 12 min - you'll have a little bit extra, but depending on the size of your sweet potato, you may need to add the extra quinoa)
  
• 1 Tbsp Parsely
• 1 tsp Coriander
• 1 tsp Salt
• Pinch of Cayenne Pepper
• 1-2 Tbsp Cornstarch
  

Directions
Mash the Sweet Potato, Chickpeas and Garlic together really well using a potato masher. Add the Seasonings and Cornstarch, and mix well. Then add the remaining Ingredients and stir until well combined. The dough will be sticky, but that's okay.

Heat a cast iron skillet over Med heat. Grease lightly. Scoop heaping tablespoonfuls into the skillet and flatten slightly. Leave plenty of room between the falafel so you can flip them easily. Cook a few minutes on each side, or until lightly browned.

Verdict
Oh my crimany - I am in LOVE with these! I have always liked falafel, but I've never made it from scratch. I've always just used the boxed-mix that you usually find in the Ethnic foods aisle. These don't taste the same, but that is NOT a problem! Seriously, make these!! They are awesome! I am making more today because we had zero leftovers from last night - that's how good they are. And I don't think I'll ever be able to go back to the box.

Sloppy Juans

What do you get when you take Mexican food ingredients (beans, onions, corn, salsa verde, etc.) and put them on corn buns (arepas)? Mexican Sloppy Joes, or as I like to call them, Sloppy Juans.

The filling inspiration came from a couple different recipes from THIS blog, and the Arepas came from Erin and My Aspergers Girl.

Ingredients

Arepas:

• 2 15oz cans Hominy, drained
• 1/4 cup Olive Oil
• 1 tsp Salt
• 1/2 cup Water, plus more as needed
• 1 cup Masa, plus more if needed
• 3 Green Onions (white and pale green parts only), minced

Filling:

• 1 lg Onion, diced
  
• 3 cloves Garlic, minced
• 1 can Black Beans, drained
  
• 1 cup Frozen Corn
• 1/2 cup Salsa Verde
• 1 Tbsp Chili Powder
• 1 tsp Cumin
• 1 lg Avocado, sliced
  

Directions
Arepas -

Puree the Hominy, Olive Oil, Salt & Water together in a blender/food processor until the hominy looks smooth and creamy. Scrape into a bowl. Add the Masa and mix well. Mix in the Green Onions.

Take a scoop of dough and form it into a ball about the size of your palm. Flatten the ball into a circle about 1/2 inch thick and smooth the edges. If the dough is too dry, it will crack around the edges. If it is too wet, it will stick all over your hands. Add a little more water or masa as necessary. After the dough is flattened, it should stick to your hand upside down for just a couple of seconds.

Oil a hot griddle, preferably cast iron, lightly and preheat the oven to 350. Place the arepas on the griddle. Cook until a light brown crust forms on the bottom, about 5 - 7 minutes. Flip and cook on the other side until a crust forms. Don't scorch them, and don't get impatient - the insides need to cook too.

Transfer the arepas to a baking sheet and place them in the oven. Bake for about 15 minutes. Tap them - when done they should sound hollow. Cool slightly.

While the Arepas are baking, prepare the Filling -

Saute the Onion and Garlic in a bit of Oil until translucent. Add the remaining Ingredients, except the Avocado, mix well, and heat through. Simmer on a low setting until the majority of the liquid is gone.

Assembly -

When the Arepas are cool enough to handle, take a sharp knife, insert it about 1/2 inch into the crusty edge and run it all the way around. The arepa will fall open to reveal a slightly doughy inside. Fill the Arepas with black bean mixture and avocado slices. Enjoy.

Verdict
The Arepas are very tasty and a major improvement over the ones I used to make, but my final verdict on this dish will have to wait until I can make it one more time. You see, I forgot one very simple but very important rule when making this dish - check to make sure the shaker top is on the chili powder before shaking some into the pan. I tried to get rid of as much of it as possible, but the whole thing still ended up tasting like chili powder and nothing else. Also, the arepas are not quite sturdy enough to pick up while filled, so we ended up with open face Sloppy Juans. We'll try again another day and see how it goes.

Spaghetti with Garlic and Cumin

Ingredients

• 1/2 a Box of Whole Wheat Spaghetti
• 1/4 cup EVOO
• 2 Tbsp Fresh Parlsey - chopped
• 2 lg Cloves Garlic - minced
• 2 tsp Cumin
• 1/4 tsp Cayenne Pepper
• 1/8 tsp Salt

Directions
Cook the Pasta. While the pasta is cooking, combine the remaining ingredients. Drain pasta and return it to the pot. Add the Oil mixture and toss to combine. Adjust to your taste with a little more olive oil or salt as desired and serve hot.

Verdict
I served this with steamed asparagus and a salad. The recipe came from My Aspergers Girl and Burkely & I really quite enjoyed it, but Matthew thought it was "picy" - it was, with the raw garlic and all, but not too bad. It was really simple and easy, and despite Matthew not caring for it, I'll probably make it again and find some leftovers else for him to eat.

Midwinter Minestrone

Ingredients

• 2 Carrots, diced
• 3 ribs Celery, diced
• 1 lg Red Onion, diced
• 3-4 cloves Garlic, minced
• 2 Bay Leaves
• 1/2 cup dry-packed Sun-Dried Tomatoes, thinly sliced
• 1/4 cup (about a handful) dried Porcini Mushrooms, chopped
• 1 quart Vegetable Stock
• 2 cups Water
  
• 1 15-ounce can Chickpeas
• 1 small bunch Purple or Green Kale, stems removed and leaves shredded
• 1 1/2 cups Whole Wheat Spiral Pasta

Directions
Saute the Carrot, Celery, Onion, Garlic and Bay Leaves in a bit of Oil until tender, about 6-7 minutes. Season with Salt & Pepper. Add the Tomatoes, Mushrooms, Stock, and Water, and bring up to a bubble. Add the Chickpeas, Kale and Pasta to the pot, and cook until the pasta is al dente according to package directions (the kale will be done at this point, too). Season with salt and pepper to taste.

Verdict
This is a Rachael Ray dish, Vegan-ized. We had some pretty mixed reviews with it. I thought it was just okay - like it was missing something, but I don't know what. I did leave out the mushrooms, only because I couldn't find any dried ones, but I'm not sure they would make that much of a difference. Anyway, Matthew didn't really care for this at all, but Burkely really liked it. I'm really not sure if I'll make it again.

Quinoa & Black Beans

Ingredients

• 1 Lg Onion - diced
• 5 Cloves Garlic - minced
• 1 1/2 Cup Quinoa - soaked for 1 hr and rinsed well
• 2 1/2 Cups Vegetable Broth
• 1 3/4 tsp Cumin
• 1/4 tsp Cayenne
• 2 Cups Frozen Corn
• 2 Cans (15 oz) Black Beans - rinsed

Directions
In a medium saucepan, saute the Onion and Garlic in a bit of Oil. Add the Quinoa and Spices, as well as the Broth. Stir well and bring to a boil, then reduce the heat, cover and simmer for 20 minutes. Stir in the Corn and Black Beans and allow them to heat up before serving.

Verdict
I found this on some random recipe site - I think allrecipes.com - and I have to say, it is awesome! It's good hot and cold. I really liked it with cubes of Avocado in it, and next time we make it I'll add some tomatoes, too. It really was good.

Crock Pot Black Bean Soup

Ingredients

• 3 Cans Black Beans
• 1 Can Italian Stewed Tomatoes
• 2 Cups Vegetable Broth
• 3 Tbsp Taco Sauce
• 2 Cups Vegetables (I used fresh Broccoli & Carrots, & Frozen Corn) - chopped

Directions
Add all Ingredients to Crockpot - do not drain the Tomatoes or Beans. Mix well. Cook on High for 3-4 Hours or Low 7-8. Before serving, use immersion blender to soupify the beans, tomatoes & vegetables.

Verdict
This came from Crockpot 365 and it is pretty good. I added some Garlic and Chili Powders and a little bit of salt because I thought it needed something else. I also added some frozen corn to Matthew's bowl after dishing it up - mostly to cool it down, but I liked it that way and added some to mine as well. We will most likely make this again, but maybe I'll add some celery and additional carrots, but leave out the broccoli. It had a pretty strong flavor, and I think without it I wouldn't have needed the Garlic and Chili Powders.

Eggplant & Pine Nut Rolled Lasagna

Ingredients

• 9 Lasagna Noodles
• 1 Eggplant
• Olive Oil
• Salt & Pepper
• 3+ Cups Marinara Sauce (I used Roasted Tomato Sauce w/ some additional Herbs/Spices)

Pine Nut Spread

• 1 1/2 Cups Pine Nuts
• 1 Tbsp Water
• 1 tsp Lemon Juice
• 1 tsp Italian Seasoning
• 1/4 tsp Salt
• 2 Handfuls Fresh Spinach

Directions
Boil Noodles until al dente. Drain and lay out the noodles on a baking sheet or cutting board, lightly spraying with oil so they don't stick. Set aside.

While noodles are cooking:
Peel the Eggplant (the easiest way is to cut off both ends and use the edge provided to get your peeler started; it's hard to get it to cut the skin otherwise). Slice it in half lengthwise, then lay each half face-down and slice it in thin lengthwise strips (you will need approximately 18 strips). Sprinkle with Salt and Pepper.

In a large cast iron (or non-stick) skillet, drizzle about 2 Tbsp of Olive Oil (per batch) and brown the eggplant. When strips are very tender and browned on both sides, set aside.

In the hot skillet you cooked the eggplant in, add the Pine Nuts. Toast the pine nuts over medium-low heat until golden brown, being careful not to burn. Place the toasted nuts in a blender or food processor. Grind them as well as you can, then remove about 1/4 cup (for sprinkling on the completed lasagna) and add the remaining Ingredients for the spread. Process until well combined.

Mix a bit of Italian Seasoning with the reserved pine nuts and set aside.

Preheat the oven to 400.

Assembly:
Spread a small amount of Marinara on the bottom of an 8x8 dish. Spread a little bit of pine nut spread on each noodle. You don't need a lot - it's very rich! Add eggplant strips the length of the noodle. Tightly roll each noodle and place in your baking dish seam-side down (3 across, 3 down). Top each with a small smear of additional pine nut spread. When dish is full, cover the noodles generously with marinara.

Sprinkle reserved pine nuts on top and bake for 20 minutes. Since everything is already cooked, it just needs to heat up and brown slightly.

Verdict
The creator of this recipe is a genius! Make this!! Don't ask questions - just go make it! Are you still reading this? Seriously, get off your tush and go make this dish! It's that good! I don't even feel bad for using real lasagna noodles. I did make kind of a casserole for Matthew with all the same ingredients, except using some rice penne noodles, so he was able to eat it no problem.

Curried Apple Lentil Dal

Ingredients

• 1 Onion - diced
• 4 Cloves Garlic - minced
• 1 inch Fresh Ginger - minced
• 1 Green Pepper - diced
• 2 Tart Apples (Granny Smith, MacIntosh) - diced
• 2 1/2 tsp Garam Masala Powder
• 1/2 tsp Curry Powder
• 1 1/2 cups Lentils
• 2-3 cups Vegetable Broth

Directions
Saute the Onion, Garlic and Ginger in a little bit of Oil for a couple minutes. Add the Green Pepper, Apples and Spices and stir everything until well combined. Add Lentils and 2 cups Broth. Reduce heat, cover and simmer until lentils are soft, about 25 minutes, adding additional broth if needed. Serve over Rice.

** Word to the wise - if your vegetable broth contains salt, the lentils will take a long time to cook because the salt inhibits them somehow; so either just use water and add some salt after everything is done (if you think it needs it), or get some different broth.

Verdict
This is from 'Yeah, that Vegan Sh*t,' and was really pretty good. I liked the Curry-Apple combination. We'll probably make this again.

Garlic Baked Potatoes

Ingredients

• Potatoes (one for each person)
• Garlic Cloves (2-3 per potato)
• Olive Oil

Directions
Scrub the Potatoes. Without cutting all the way through them, slice them every 1/2 inch. Peel the Garlic and cut each clove into 2-3 strips. Place one piece of garlic between each slice of potato. Place the potatoes on individual squares of tin foil, drizzle with a bit of Olive Oil, and wrap tightly. Bake at 375 until done (ours took 1 1/2 hours). Season to taste with Salt and Pepper.

Verdict
Crockpot Lady is pretty smart. These turned out really good. The garlic gives the potatoes a lot of flavor and so you don't really need to add much salt or pepper.

Breakfast Smoothies

We started making these smoothies for breakfast a while ago, and we both really like them. Matthew seems to enjoy them too, but he doesn't like to drink his all at once. He usually sips on it throughout the day.

- Green Smoothie -

Ingredients

• 2-3 Cups Water
• 1 Head Kale, Spinach, Collards, or other Greens
• 1/2 an Avocado
• 1 Banana
• 1/4 of a Lemon
• Lots of Frozen Fruit - Our favorites are Pineapple and Strawberries because the pineapple does a good job of covering any bitterness from the greens

Directions
Blend the Water with the Greens, then add the Lemon, Banana and Avocado and puree. Add the Frozen Fruit and blend until smooth. Add additional water if you prefer a thinner smoothie.

This makes about 2 quarts.

- Hot Pink Smoothie -

Ingredients

• 1 Can Coconut Milk (or fresh if you can get it)
• 2 Carrots
• 1/2 Medium Beet - peeled
• 6 pitted Dates
• 1/4 Cup Cashews
• 2 tsp Vanilla
• 12 frozen Strawberries

Directions
Blend all but the Strawberries for 60 seconds. Add the strawberries and blend again until smooth.

This makes about a quart.

Gardener's Pie

Ingredients

• 6 Cups Mashed Potatoes (approximately 6 Lg Potatoes)
• 1 Lg Onion - diced
• 3 Cloves Garlic - minced
• 2 Lg Carrots - diced
• 2 Ribs Celery - diced
• 4 Ounces Fresh Mushrooms - diced
• 2 Cups Vegetable Broth
• 1 Can Black-Eyed Peas - drained & rinsed
• 1 Can Green Beans - drained
• 2 Cups Frozen Corn
• 1 tsp Thyme
• 1/4 tsp Sage
• 1 tsp Oregano
• 1 Tbsp Cornstartch
• 2 Tbsp Water

Directions
In a large skillet, saute the Onion and Garlic in a bit of Oil til the onions are translucent. Add the Carrots, Celery and Mushrooms and saute for a few more minutes. Add the Broth, Black-Eyed Peas, Beans, and Spices. Simmer over medium heat until veggies are tender (about 15 minutes). Add Salt and Pepper to taste. Mix the Cornstarch with the Water and until smooth, and add it to the pan. Cook, stirring, until mixture has thickened.

Pour into 9x13 pan, and spoon the potatoes over the top. Bake at 350 for 15 minutes - just until things get hot again.

Verdict
This is from 'Yeah, That Vegan Sh*t.' It turned out pretty good. Matthew loved it - the kid had three helpings and was still asking for more. I plan on making it again, but I think for next time I am going to try using Cumin instead of Thyme/Sage, and replace some of the broth with Tomato Sauce.

Roasted Tomato Sauce

Ingredients

• 3 Pints Grape Tomatoes
• 2 Whole Bulbs Garlic
• Salt & Pepper to Taste
• EVOO
• 3 Tbsp Dried Basil (or 20 Leaves Fresh, minced)

Directions
Cut 3/4 of an inch off the top of each Garlic bulb, drizzle them with EVOO, and wrap them tightly in foil. Place in oven heated to 400 degrees for 50 minutes. Wash tomatoes, pat dry, and place on baking sheet. Drizzle with EVOO and sprinkle with Salt and Pepper. Place in oven along with garlic for the last 15 minutes. Remove wrapping from garlic and allow it to cool enough to handle. Put tomatoes and drippings from pan in large mixing bowl. Squeeze garlic cloves from its paper wrapping into bowl. Mash or Puree to your liking. Add basil, crushing if dry. Mix and serve over noodles, rice, stir fried vegetables, etc.

Verdict
I got this from Rachael Ray, but changed it a bit. It's really tasty, and so simple! We love it. I served it over Italian Polenta last night, which I purchased from Sprouts. It was pretty good, but seemed like it was missing something. Polenta, to me, really is more of a Mexican food than Italian - maybe that was the problem.

Raw-nch Dressing

Ingredients

• 1 1/2 Cups Cashew - soak for 2 hrs - drain
• 1 Cup Water
• 3 Tbsp Lemon Juice (about 1 sm Lemon)
• 1/4 Cup Pickle Juice + 1 Small Pickle
  
• 1/3 Cup EVOO
• 2 Tbsp Maple Syrup (or agave or honey)
• 2 lg Cloves Garlic
• 1 tsp Garlic Powder
• 3 tsp Onion Powder
• 1/2 tsp Dill
  
• 1 tsp Salt
• 1/2 tsp Basil
• 1/4 cup Minced Parsley

Directions
Blend all but the Parsley - stir it in afterwards. Pour in a storage container. Makes about 3 cups of dressing. Will keep for about 1 week in refrigerator. Dressing will thicken in the refrigerator to more of a dip, add water to thin to desired dressing consistency if it thickens too much for your preference.

Verdict
Another one from Leigh Anne - this one, I think, needs a bit of modification ... it has too much vinegar. I'll make some changes next time I make it, but overall we were pretty impressed.

Taco Lentil Salad

I got this from a friend of mine, Leigh Anne, who is also doing a Vegan challenge of her own. I changed it just slightly - she likes things a lot spicier than I do.

Ingredients

• 1 Cup Lentils
• 3 Cups Water
• 1/2 tsp each: Garlic Powder and Onion Powder
• 1 tsp Cumin
• 2 tsp Chili Powder
• Pinch Red Pepper Flakes
• 1 Onion - diced
• 3 Cloves Garlic - minced

Directions
Place Water and Lentils in saucepan. Bring to a boil and reduce the heat. Saute the Garlic and most of the Onion (save a bit for salad topping) in a bit of oil. Add to simmering lentils along with spices. Cook until tender - about 35 mins.

Serve over Lettuce with Tortilla Chips, Onions, Tomatoes, Salsa, Olives, etc.

Verdict
It was pretty great! Matthew doesn't eat much lettuce, but he loved the lentils with rice and salsa and chips. Burkely and I both thought it was great as a taco salad.

Corn Chowder

Ingredients

• 6 Cups Water
• 6 Potatoes - cubed
• 1 Onion - diced
• 3 Cloves Garlic - minced
• 2 Stalks Celery - diced
• 1/2 tsp each: Sage, Thyme, Oregano
• 1 tsp Salt
• 1 tsp Spike or Mrs. Dash
• Pepper to Taste
• 4 Cups Fresh or Frozen Corn
• 1/2 a Green Pepper - diced
• 2 Lg Scallions - diced

Directions
Bring Water to boil and add Potatoes, Onion, Garlic, Celery, and Spices. Simmer 20 mins over Medium heat. While vegetables are simmering, saute Green Pepper and Scallions in a bit of oil and set aside. Remove 3 cups of vegetables from pot and set aside. Add sauteed vegetables to pot and puree with hand blender until smooth. Add Corn and reserved potatoes. Simmer for a few more minutes, stirring frequently to prevent burning.

Verdict
I think this was originally from the Fit for Life cookbook. We really liked this dish, but the spices need to be adjusted some. Next time I make it, I'll work on it. It seems like there is too much Sage, or maybe it should be dried but not ground. I don't know.

Beans & Rice

This bean recipe is one I modified from a friend of Burkely's. It was already pretty dang good and I really didn't change much. And the rice is made kind of the way the Brazilians do.

- BEANS -

Ingredients

• 2 Cups Beans
• 4 1/4 Cups Water
• 5 Whole Cloves Garlic
• 1 Tbsp Salt

Directions
Place everything but the salt in crockpot. Cook on Low for 6-8 hours, until the beans expand and raise to the same level as the water. Mash the garlic cloves and add the salt. Mash some of the beans if you like more of a refried texture, or leave them whole. They are kind of liquid-y, but the moisture is great with the rice.
*Important: Do not add the salt until the beans are basically done. It will prevent them from absorbing the water.

- RICE -

Ingredients

• 1 Tbsp Butter
• 1 Tbsp EVOO
• 1 1/2 Cups Long Grain Brown Rice
• 3 1/4 Cups Water
• 4 Cloves Garlic - Minced or Grated
• Salt to Taste

Directions
Melt the Butter in a sauce pan and add the EVOO and Garlic. Saute a bit, then add the Rice and Salt. Fry, stirring frequently, until the rice begins to 'pop.' Add the Water, cover, and simmer on Low heat until the water is all absorbed.

Verdict
I have been making this recipe for a long time and we love it, so I wanted to share it. The only thing I'm changing is using 2 Tbsp EVOO instead of Butter in the Rice, because otherwise it isn't Vegan. Still just as tasty!