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Simple Snacking: Muhammara Dip

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I’m a snacker. I admit it. The trick is to eat something small, satisfying &, of course, healthy. Also, don’t eat too late. It can cause indigestion & you don’t burn many calories while sleeping. Here’s an MSNBC article I found on that…click here.

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I go through snacking phases &, lately, dips have been at the top of the list. This delicious Middle Eastern one is my recent favorite. I read the original recipe in The Vegan Table cookbook (a Christmas gift from my sister-in-law) but altered the original recipe for a couple of reasons. One, I wanted to make it healthier &, two, I almost always alter recipes to make them my own.

Ingredients:

  • 2 Whole Roasted Red Bell Peppers (fresh or from a jar)
  • 3/4 cup Walnuts (raw or toasted)
  • 2 Large Whole Garlic Cloves (peeled)
  • 1 tbsp Fresh Lemon Juice
  • 1 tsp Honey
  • 1 tsp Ground Cumin
  • 1 tbsp Ground Flax Seeds
  • Sea Salt to taste (I use about 2 pinches)
  • Red Pepper Flakes (optional)

Steps:

Combine all ingredients in a food processor & blend until smooth.
Try it & tweak it if you prefer more or less garlic or salt. Refrigerate for an hour before serving. Makes about 1 cup.

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*Serve with pita, fresh veggies, chips, or seed crackers.

Happy Friday & Happy Eating!

– Lesley

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Baked Black Bean Croquetas

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I love it here in Vancouver. The people are friendly, the mountains are amazing, & the gorgeous summers are for enjoying the outdoors. However, the rainy, winter days (that sometimes last weeks!) are awful! They’re cold & gloomy. It’s been like this for days! Needless to say, I’ve been missing Florida & all it’s sunshine!

Anyway, I felt like making something that would remind me of home in South Florida & my Cuban roots. How about croquetas (croquettes)? Perfect. Now, the challenge was to make them healthy & vegan. (Crazy the work I’m willing to do to satisfy a craving & not feel guilty!)

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They don’t look as pretty as the ones at the Cuban bakeries in Miami, (how do they get them so perfectly shaped?!) but they are very, very tasty & easy. Also, since they’re healthy, you shouldn’t feel guilty about eating 2 or 3…or 4 or 5…

Ingredients:
– 1 can (14oz) Organic Black Beans – drained & rinsed
– 1/2 tsp Cumin
– 1/2 cup Chopped Tomato
– 1/4 cup Onion
– 2 tsp Minced Garlic
– 1/4 cup Chopped Fresh Cilantro
– 1/4 cup Fortified Nutritional Yeast
– 1/3 cup Cooked Quinoa (room temp.)
– 1/3 cup Bread Crumbs
– 1 tbsp Extra Virgin Olive Oil

Steps:
– Preheat oven to 425F
– Place beans in bowl & mash with fork or potato masher.
– Combine cumin, tomatoes, onion, garlic, cilantro, nutritional yeast & quinoa. Mix well with mashed beans.
– In a small bowl, mix breadcrumbs & evoo.
– Divide the bean mixture into croqueta shapes & press firmly onto breadcrumbs, turning to coat.
– Place croquetas on non-stick baking sheet & bake until golden brown. About 25 minutes.

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* Serve with salsa of your choice or guacamole…yum!

If anyone has a tip or an easier way of forming the mixture into the croqueta shapes, please share!

Happy Eating!

– Lesley

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