Sweet Potato & Black Bean Quinoa Bake

From: eatyourselfskinny

This Sweet Potato & Black Bean Quinoa Bake is healthy and delicious with all your favorite Mexican flavors easily baked together in a single casserole dish!  This recipe is also gluten-free, dairy-free, vegan and great for meal prep!

Yield: 6 Servings

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• Total Time: 65 mins
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Ingredients

• 4 cups sweet potatoes (1/2-inch cubes)
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup uncooked quinoa, rinsed
• 1 cup frozen corn, thawed
• 2 cups vegetable broth
• 1 tsp. chili powder
• 2 tsp. cumin
• 1 tsp. garlic salt
• 1/2 tsp. dried thyme
• 1/2 cup green onions, chopped
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Instructions

1. Preheat oven to 375 degrees F.
2. Combine all ingredients, except for the green onions, in a 9×13 baking dish sprayed with cooking spray and bake, covered with tin foil, for 45 minutes.
3. Remove tin foil and continue baking for an additional 15 to 20 minutes until liquid is mostly absorbed and the potatoes are tender.
4. Remove from oven and let the casserole sit for 5 minutes so that any remaining liquid can be fully absorbed and sprinkle with green onions. Serve and enjoy!
5.  

Notes

*If it looks like there is still some liquid in the casserole after baking for an hour, it’s okay! I was initially worried when I pulled out the casserole that it still seemed a bit “liquidy,” but that instantly went away and absorbed perfectly after sitting out for a few minutes right before serving!

It would be easy to add other veggies - chopped spinach, chopped peppers etc.

 

Spicy Vegan Potato Curry

Prep:

30 mins

Cook:

30 mins

Total:

1 hr

Servings:

6

Yield:

6 servings

Ingredients

Ingredient Checklist

• 4 potatoes, peeled and cubed
• 2 tablespoons vegetable oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 ½ teaspoons cayenne pepper
• 4 teaspoons curry powder
• 4 teaspoons garam masala
• 1 (1 inch) piece fresh ginger root, peeled and minced
• 2 teaspoons salt
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
• 1 (15 ounce) can peas, drained
• 1 (14 ounce) can coconut milk

Directions

Instructions Checklist

• Step 1

  Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.

• Step 2

  Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

Very Spicy - May want to cut the Cayenne Pepper way down

 

Quinoa Vegetable Soup

• Author: Cookie and Kate
 
• Prep Time: 15 mins
 
• Cook Time: 45 mins
 
• Total Time: 1 hour
 
• Yield: 4 to 6 servings
  

This healthy homemade vegetable soup recipe is full of veggies, kale and quinoa. It’s easy to make and good for you, too! This soup makes great leftovers. It’s gluten free and vegan, as long as you don’t top it with optional Parmesan cheese. Recipe yields 4 to 6 servings of soup.

• 3 tablespoons extra virgin olive oil
• 1 medium yellow or white onion, chopped
• 3 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 to 2 cups chopped seasonal vegetables, like zucchini, yellow squash, bell pepper, sweet potatoes or butternut squash
• 6 garlic cloves, pressed or minced
• 1/2 teaspoon dried thyme
• 1 large can (28 ounces) diced tomatoes
• Scant 1 cup quinoa, rinsed well in a fine mesh colander (use less for a lighter, more broth-y soup)
• 4 cups (32 ounces) vegetable broth
• 2 cups water
• 1 teaspoon salt, more to taste
• 2 bay leaves
• Pinch red pepper flakes
• Freshly ground black pepper
• 1 can (15 ounces) great northern beans or chickpeas, rinsed and drained
• 1 cup or more chopped fresh kale or collard greens, tough ribs removed
• 1 to 2 teaspoons lemon juice, to taste
• Optional garnish: freshly grated Parmesan cheese

INSTRUCTIONS

1. Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
2. Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
3. Pour in the quinoa, broth and the water. Add 1 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
4. Cook for 25 minutes, then remove the lid and add the beans and the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
5. Remove the pot from heat, then remove the bay leaves. Stir in 1 teaspoon lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. (You might need up to 1/2 teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and top with grated Parmesan if you’d like.

NOTES

Recipe inspired by Trader Joe’s organic vegetable soup with quinoa and kale. Recipe adapted from my lentil soup recipe.
Seasonal vegetable preparation tips: If you’re using dense vegetables like butternut or sweet potato for your seasonal vegetables, be sure to chop them as small as you’re chopping your carrots so they cook in the same amount of time.
Slow cooker option: I haven’t tried, but Sarah reports that her soup turned out well after 8 hours on low heat.
Storage suggestions: This soup keeps well in the refrigerator for about 4 days. It freezes and defrosts well if you want to freeze extra portions for later!

Recommended equipment: I’m convinced that everything I cook in my Dutch oven (affiliate link) comes out extra delicious.

 

Zucchini-Lentil Fritters With Lemony Yogurt

From Bon Appetit

Ingredients

Lemony Yogurt

• ¾ cup whole-milk yogurt
• 2 Tbsp. fresh lemon juice
• ½ tsp. sugar
• Kosher salt

Fritters

• 1 cup red lentils (masoor dal)
• 1 medium zucchini (about 5 oz.)
• ½ medium onion, thinly sliced
• 1¾ tsp. kosher salt, divided, plus more
• ½ tsp. Kashmiri chile powder or ¼ tsp. cayenne pepper
• ¼ tsp. ground turmeric
• 1 cup parsley leaves with tender stems
• 1 Tbsp. finely grated lemon zest
• 1 cup ghee or neutral vegetable oil

  Recipe Preparation

  Lemony Yogurt

  • Whisk yogurt, lemon juice, and sugar in a small bowl to combine. Season with salt and whisk again to combine.
  • Do Ahead: Yogurt can be made 1 day ahead. Cover and chill.

  Fritters

  • Rinse lentils, then soak in 2 cups water at room temperature at least 1 hour and up to 12. Soaking the lentils for this long will make them super-plump and tender, which in turn makes them a lot easier to blend.
  • Meanwhile, trim ends of zucchini and cut crosswise into 3 pieces about 2" long. Cut each piece lengthwise into ¼"-thick planks. Stack a few planks and slice lengthwise into ¼"-thick matchsticks (about the size of a skinny french fry). Transfer zucchini to a colander set in a medium bowl. Add onion and 1 tsp. salt to colander and toss to combine. Let zucchini and onion sit until about 1 Tbsp. liquid has released and the vegetables look wilted and soft, 30 minutes–2 hours (to maximize your downtime, do this while the lentils are soaking). Gently pat dry with paper towels to remove any excess moisture. The less moisture in the veggies, the less soggy your fritters will be, so be sure not to skip this step.
  • Drain lentils and transfer to a food processor. Add chile powder, turmeric, and ¾ tsp. salt. Pulse, scraping down sides, until a purée forms. Transfer to a medium bowl and add zucchini and onion mixture, parsley, and lemon zest. Toss well with a rubber spatula to combine (it will look like too much vegetables for the lentils, but that’s just what you want).
  • Heat ghee in a 10" cast-iron skillet over medium-high until a small amount of batter added to the fat excitedly sizzles and sputters. Carefully drop ¼ cup batter into ghee, then flatten to a pancake with the back of a large metal spoon dipped into the hot ghee to prevent sticking. Repeat 3 times for a total of 4 fritters. Fry until deep golden brown on one side (look for the color of a well-fried falafel), about 3 minutes. Turn with a slotted spatula or large spoon and continue to fry until deep golden brown on the second side, about 3 minutes more. Transfer fritters to a wire rack set in a paper towel-lined baking sheet to drain. Season immediately with salt. Repeat with remaining batter (you should have 8–10 fritters).
  • Transfer fritters to a platter. Serve hot with lemony yogurt alongside.

Lentil Chili

• Lisa Stephenson
• Can be made in the Instant Pot, Stove-top, or Slow Cooker.
• From Mel's Kitchen Cafe 
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• 1 pound lean ground beef or turkey (optional)
•  1/2 cup chopped yellow or white onion
•  2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
•  28-ounce can crushed tomatoes
•  4 cups low-sodium vegetable or chicken broth
•  1 1/2 cups (about 12-14 ounces) brown lentils, rinsed, picked through and drained
•  1 medium green bell pepper, cored, seeded and small diced
•  1 1/2 tablespoons chili powder
•  1 tablespoon brown sugar
•  1 teaspoon dried oregano
•  1 teaspoon cumin
•  1 teaspoon salt
•  1/4 teaspoon black pepper
•  All the chili toppings your heart desires

INSTRUCTIONS

1. Instant Pot: Using the saute function, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.
2. Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper. Secure the lid. Cook on high pressure for 10 minutes. Let the pressure naturally release for 10 minutes (if you are impatient, you can quick release right away, but liquid may sputter through the valve). After 10 minutes, quick release the remaining pressure.
3. Stir the chili and add any additional broth if you want to thin out the consistency (it will thicken as it cools). Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.
4. Stovetop: In a 5- or 6-quart pot over medium heat, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.
5. Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper. Bring the mixture to a boil and then reduce to a simmer. Cook for 30-40 minutes until the lentils are tender, stirring occasionally and moderating heat so the chili doesn't burn on the bottom.
6. Add additional broth, if desired, to thin out the chili. Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.
7. Slow Cooker: In a 10- or 12-inch skillet over medium heat, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.
8. Add the ground meat to the insert of a 6-quart or larger slow cooker. Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper.
9. Cover the slow cooker and cook on low for 6-8 hours. Stir the chili, and add any additional broth if you want to thin out the consistency (it will thicken as it cools). Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.

Zucchini Quiche

Wonderful meatless entree
Sarajane Luper

1-2 sleeves of Ritz crackers, ground fine, & add 3 Tbsp melted butter, mix well. Processor works Press into a 9'' pie plate and bake 350 degrees for 10-15 min. Cool completely 1 med onion, chopped 2 cups grated zucchini, drained. Wring out excess water by putting squash in a tea towel, getting as much water out as possible 2 eggs 1/2 c cottage cheese 1 can diced green chiles 1 tbsp flour 1/2 tsp salt 1/2 tsp baking powder 2 c grated cheese (any good melting cheese will do) Directions: Saute onion and grated zucchini until softened. Cool a bit. Beat eggs with cottage cheese, flour, salt, & baking powder. Ad sauted vegies. Stir in cheese and gently pour into the baked crust, smoothing the top. Bake 350 degrees for 45 min., or until an knife inserted into the center comes out clean. Let rest for 20-30 min before cutting. Number Of Servings:4-8

Lovely Lentil Soup

Emily Waltman

½ small onion 2 large carrots 2 celery sticks 2 T veg oil 1 c split red lentils (if you can’t find these, other lentils will work) 1 sweet potato, peeled and chopped 14 fl oz veg or chicken stock 1 lemon Cilantro to garnish Directions: Chop all the veg. Saute the onion, carrot and celery in the veg oil for about 5 min or until softened. Add the lentils and sweet potato and pour over the stock. Bring to a boil, turn down the heat and simmer covered for 20 minutes. You can serve like this, or we like to partly puree with blender or mixer. Serve with lemon slices to squeeze fresh juice on soup.

Stuffed Shells

Another meal that makes too much for our family so
we freeze the second 9x13 pan before we cook it.
Melissa Chandler

1 pkg. jumbo shells 4 c. Ricotta cheese 8 oz. Mozzarella cheese, shredded 1/2 c. grated Parmesan cheese 2 eggs 1 T. chopped parsley 1/2 t. salt 1/4 t. pepper 1/8 t. nutmeg (optional) 1 jar (28 oz.) spaghetti sauce Directions: Cook shells as directed on package. Rinse in cold water, drain, separated on a piece of aluminum foil. While shells are cooking, mix cheeses, eggs, parsley, salt, pepper & nutmeg. Cover bottom of 9x13 pan with sauce. With spoon, fill each shell with cheese mixture, place in pan open side down. Cover each shell with remaining sauce, lightly sprinkle with Parmesan cheese. Cover with aluminum foil (you can use the same one you cooled shells on). Bake at 350 for 30 minutes. Let cool 10 minutes before serving. If frozen, you increase cooking time to 60 minutes.

Hot Jalapeno Cheese Dip

This is baked in a large round country french bread
loaf. Maryjane Melis

2 pkgs. cream cheese 1 pt. sour cream 1 1/2 c. sharp cheddar cheese grated 3 green onions chopped 1 can diced jalapenos 1 large round country french bread Directions: Mix ingredients together then put in pan and cook slowly until melted. Cut a round circle in the bread and scoop out the center and reserve the top. Put the melted cheese dip in the bread, replace the lid on it and wrap it in foil. Bake before serving for 1 hour @375'. Serve with the bread you scooped out. If you want it a little less spicy add just 1/2 can of the jalapenos. My friend makes this with diced green chili's for a not spicy version.

Curried Lentil Soup

Jill Dorrough

6 c broth 1 1/2 c sliced green onions 2 carrots, chopped 1 c dried brown lentils 1 Tbsp ground ginger 1 tsp curry powder 1/8 tsp ground red pepper 1/4 c minced fresh cilantro 1/2 c sour cream Directions: Combine broth, green onions, carrots, lentils, ginger, curry powder, and pepper. Bring to boil; reduce heat. Simmer 30 minutes or until lentils are tender. At the last minute, stir in cilantro and cook one minute more. Top with sour cream and serve.

Salsa Dip

Serve this as a side dish or with chips
Jill Dorrough

Ingredients: 1 pouch of dry Good Seasons salad dressing seasoning 3 TBSP water 2 TBSP canola oil 1 clove garlic or 1/2 tsp garlic salt 1/3 bunch of cilantro, finely minced 3 green onions, sliced 1 can corn, drained 1 can black-eyed peas, drained 5 roma tomatoes, chopped 3 large avocado, diced Directions: Mix all ingredients in a large bowl. Chill and serve.

Frozen Ice Cream Delight

A favorite with the Cannon family. It's a delicious ice cream dessert that is a great make ahead dish. It's very easy but it takes awhile to assemble.

2 ½ cups Oreo cookie crumbs, divided ½ cup butter or margarine, melted ½ cup sugar ½ gallon chocolate, coffee or vanilla ice cream, softened 1 ½ cups salted peanuts (I don’t use this) 1 carton (8oz) Cool Whip Chocolate Sauce 2 cups confectioners’ sugar 2/3 cup semisweet chocolate chips 1 can (12oz) evaporated milk ½ cup butter or margarine 1 tsp vanilla extract Directions: Combine 2 cups cookie crumbs with butter and sugar. Press into the bottom of a 9x13x2 inch pan. Freeze for 15 minutes. Spread ice cream over crumbs; freeze until firm, about 3 hours. Meanwhile, combine first four sauce ingredients in a saucepan; bring to a boil. Boil for 8 minutes stirring constantly. Remove from the heat and stir in vanilla; allow to cool to room temperature. Spoon sauce over the ice cream; sprinkle with nuts. Freeze until firm. Spread whipped topping over nuts and sprinkle with remaining cookie crumbs. Freeze at least 3 hours before serving. Can be stored in freezer for up to a week.

Sow Cooker Butternut Squash Soup

Slow Cooker Butternut Squash Soup Yield: 6-8 servings This slow cooker butternut soup is rich, creamy, and full of delicious butternut flavor. It's also naturally vegan and gluten-free. Prep Time: 15 mins Cook Time: 4 hours Total Time: 4 hours 15 mins Ingredients: 2 cups vegetable stock 2 cloves garlic, peeled and minced 1 carrot, peeled and diced 1 Granny Smith apple, cored and diced 1 medium (uncooked) butternut squash, peeled, seeded and diced 1 sprig fresh sage 1 white onion, diced 1/2 teaspoon salt, or more to taste 1/4 teaspoon freshly-ground black pepper, or more to taste 1/8 teaspoon cayenne, or more to taste pinch of ground cinnamon and nutmeg 1/2 cup canned (unsweetened) coconut milk optional garnishes: extra coconut milk and a sprinkle of cayenne pepper (or smoked paprika) Directions: Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a large slow cooker. Toss to combine. Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork. Remove and discard the sage. Stir in the coconut milk. Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.) Taste, and season with additional salt, pepper and cayenne if needed. Serve warm, with optional garnishes if desired. *A medium-sized butternut squash should weigh around 2 lbs or so, or about 2 1/2 cups, (so you would need about 32 ounces if buying pre-cut butternut squash).