Posts tagged: workout

Orange Black Bean Taquitos

These zesty orange and black bean taquitos are a family favorite. Serve with cooked brown rice or quinoa and a green salad. The orange zest and juice in this recipe brighten the dish and elevate the ordinary black bean to new heights. Serve this with cooked brown rice or quinoa and a salad. These taquitos are also great for hearty snacking.

INGREDIENTS

• 1 large yellow onion, diced small
• 4 cloves garlic, minced
• 2 teaspoons cumin seeds, toasted and ground
• 2 chiles in adobo sauce, minced, or 2 teaspoons ancho chile powder
• Zest and juice of 2 oranges
• 2 (15-ounce) cans black beans, drained and rinsed (about 3 cups)
• Sea salt
• 18 corn tortillas
• 1½ cups Spiked Sour Cream
• 1 jar salsa

INSTRUCTIONS

1. Sauté the onions in a saucepan over medium heat for 8 to 10 minutes. Add water 1 to 2 tablespoons at a time, to keep them from sticking. Add the garlic and cook for another minute. Add the cumin, chiles in adobo sauce, orange zest and juice, and black beans.
2. Season with salt to taste, and purée the mixture in a food processor until smooth but still a little chunky.
3. Place the tortillas, a few at a time, in a nonstick skillet over medium-low heat. Heat until softened, 3 to 4 minutes. Stack the warmed tortillas and wrap them in a piece of foil.
4. Spread 3 tablespoons of the black bean mixture over half of each tortilla, then roll up the tortilla and set it aside. Repeat with the remaining tortillas, then place all of the taquitos into a large nonstick skillet and heat over medium-low heat for 3 to 4 minutes.
5. Serve with the Spiked Sour Cream and salsa.

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Creamy Carrot Soup

Looking for a comforting soup to warm up a cooler evening? Or a show-stopping soup to serve to guests? This knock-out carrot soup does it all! Sweet and light, this herb-infused carrot soup is topped with cashew cream and a garnish of parsley and pomegranate seeds. Pro tip: As one reader discovered, you can also blend the cashew cream into the soup for tasty results!

This bold-hued soup is perfectly sweet and seriously comforting. Peeling the red bell pepper helps make this carrot soup extra silky. Dress it up with a drizzle of rich cashew cream, pomegranate seeds, and chopped fresh parsley for a festive fall presentation.

INGREDIENTS

• ¼ cup cashews
• 1 medium onion, cut into ½-inch dice (2 cups)
• 1½ pounds carrots, cut into ½-inch dice (3½ cups)
• 1 red bell pepper, peeled and cut into ½-inch dice (1 cup)
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 large fresh sage leaf
• 4 cloves garlic, minced
• 1 tablespoon lemon juice
• Sea salt and freshly ground black pepper or cayenne pepper, to taste
• ½ cup fresh pomegranate seeds
• 2 tablespoons finely chopped fresh parsley

INSTRUCTIONS

1. In a small bowl, cover the cashews with ½ cup hot water; let soak 20 minutes. Transfer cashews and remaining liquid to a blender; blend until smooth and creamy. Set aside.
2. In a saucepan, combine onion, carrots, bell pepper, rosemary, thyme, sage, and garlic. Add ½ cup water and sauté over medium heat for 15 to 20 minutes, or until carrots are tender.
3. Remove pan from heat. Let vegetables cool for 10 minutes; then remove rosemary sprigs and thyme leaf.
4. Transfer sauteed vegetables to a blender, and puree to a smooth paste. Return pureed vegetables to saucepan and add 3 cups water and 1 tablespoon lemon juice. Season with salt and pepper. Bring soup to boiling.
5. To serve, place soup in individual bowls, drizzle with cashew cream, and garnish with pomegranate seeds and parsley.

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Vegan Pozole

Pozole is a festive Mexican stew that features hominy—dried corn that has been alkalized in a mineral lime bath to create plump, bean-like nuggets. No pork required for this vegan version; instead, oodles of carrots, potato, and onion combine with tender hominy for a true melt-in-your-mouth experience.

Pozole is a traditional Mexican stew that is frequently served on holidays and other celebrations. The star ingredient, hominy, is basically dried corn that has been alkalized in a mineral lime bath, which transforms the corn kernels into fat, tender, bean-like morsels. Traditional pozole also features pork, but this vegan pozole recipe replaces the meat with hearty ingredients like onions, carrots, potatoes, and plenty of chili peppers.

INGREDIENTS

STEW

• 2 (25-ounce) cans hominy, rinsed and drained (5 cups)
• 2 medium potatoes, cut into ½-inch dice (4 cups)
• 4 medium carrots, peeled and cut into ½-inch dice (2 cups)
• ¾ medium onion, cut into ¼-inch dice, divided
• 2 tablespoons minced fresh garlic
• 2 teaspoons ground Mexican oregano
• ½ teaspoon cumin powder
• 2 Anaheim or Poblano chiles, seeded and cut into ¼-inch dice (1 cup)
• 2 teaspoons guajillo chile powder
• 2 tablespoons ancho chile powder
• Sea salt

GARNISHES

• 3 corn tortillas, cut into ¼-inch strips
• 1 cup shredded red cabbage
• ½ bunch radishes, cut into matchsticks (½ cup)
• ¼ cup finely chopped fresh cilantro
• 3 limes, cut into wedges

INSTRUCTIONS

1. In a large soup pot, combine the hominy, potatoes, carrots, 1 cup onions, garlic, oregano, and cumin with 1 cup water; cook on medium heat for 10 minutes.
2. Add 8 cups of water, diced chiles, and guajillo and ancho chile powders. Bring to a boil, reduce heat to simmer and cook for 30 to 40 minutes until the hominy has softened and the stew has thickened. Add salt to taste.
3. Meanwhile, preheat the oven to 350°F. Line a baking sheet with parchment paper. Spread the tortilla strips on the baking sheet and bake until crispy and golden-brown, 20 to 25 minutes, shaking the pan occasionally for even browning. Set aside.
4. To serve, ladle the stew into individual bowls and garnish with tortilla strips, cabbage, radishes, remaining onions, and cilantro. Serve a wedge of lime on the side.

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Vegan Chickpea Chili On Baked Potatoes

If you ask us, chili potatoes should have their own food group. This version features a zesty chickpea chili loaded with mushrooms, bell peppers, sweet corn, and red onion. Serve it atop a freshly baked potato garnished with fresh cilantro, or skip the potato and enjoy the chili straight out of a bowl.

At a deli one afternoon, I ordered a tomato-vegetable soup and a baked potato. When I received the two items, they looked like they belonged together, so I poured the soup right over the potato. The result? A tasty new meal and the spark that led to all sorts of new dishes that turn baked potatoes into the base for soups, stews, and chilies. This is one of my favorites.

INGREDIENTS

• 1 cup dried chickpeas, soaked and drained
• 4 large russet potatoes (about 2 pounds), scrubbed
• 4 cups diced tomatoes
• 2 cups diced red bell pepper
• 8 ounces button mushrooms, trimmed and diced (about 2 cups)
• 1 cup finely chopped red onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 2 teaspoons dried oregano
• 1½ cups diced celery
• 1 cup finely chopped green bell pepper
• 1 cup fresh or frozen corn
• 2 tablespoons white wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon smoked paprika
• ¼ teaspoon chili powder or to taste
• ¼ cup finely chopped fresh cilantro, divided
• Sea salt, to taste

INSTRUCTIONS

1. Place the soaked and drained chickpeas in a medium saucepan and add 3 cups water. Bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until they are tender to the bite but not falling apart, 30 to 45 minutes. Add water as necessary to keep the chickpeas covered. Drain and set aside.
2. Preheat the oven to 450°F.
3. Use a fork to poke holes in the potatoes in several places. Place them on a baking sheet and bake until a fork goes through to the center easily, 40 to 60 minutes. (If the potatoes are baked before the stew is ready, turn the oven off and let the potatoes stand in hot oven until ready to serve.)
4. Meanwhile, in a large saucepan, place the tomatoes, red bell pepper, mushrooms, onion, garlic, cumin, and oregano. Cook over medium heat for 20 minutes, stirring occasionally. (The juices from the onion and tomatoes will be enough to keep the sauce from burning.) Transfer the sauce to a blender or food processor and blend until smooth. Set aside.
5. To the same saucepan, add 3 cups water. Add the reserved cooked chickpeas, the celery, green bell pepper, and corn. Bring to a boil over high heat. Add the reserved tomato sauce, vinegar, lemon juice, paprika, chili powder, half of the cilantro, and salt to taste. Cook until the vegetables are tender and the chili thickens, 15 to 20 minutes.
6. Use a sharp knife to cut down the length of each potato and spread them open. Pour a good helping of the chili over each potato. Garnish with cilantro and serve hot.

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Three Bean Chili For A Crowd

Chili is an all American classic with Latin American roots. Every household has its own favorite recipe, and each thinks theirs is the best. While we are not here to argue, we’d like to throw hearty vegan chili recipe in for a vote. If you want to adjust the spiciness of this recipe, use a little more or a little less cayenne pepper to suit your palate.

INGREDIENTS

• 1 large yellow onion, chopped
• 8 cloves garlic, minced
• 1 tablespoon cumin seed, toasted and ground
• 2 tablespoons ancho chile powder
• 1 teaspoon cayenne pepper
• 1½ cups tomato paste
• 2 (15-ounce) cans pinto beans, rinsed and drained (3 cups)
• 1 (15-ounce can) black beans, rinsed and drained (2 cups)
• 1 (15-ounce can) garbanzo beans, rinsed and drained (2 cups)
• 2 (28-ounce) cans diced tomatoes
• Sea salt and black pepper to taste

INSTRUCTIONS

1. Sauté the onion in a large pot over medium heat for 8 minutes. Add water 1 to 2 tablespoons at a time, as needed, to keep the onion from sticking. Add the garlic, ground cumin, ancho chile powder, and cayenne pepper. Cook 1 minute.
2. Add the tomato paste, pinto beans, black beans, garbanzo beans, diced tomatoes, sea salt and black pepper to taste, and 4 cups water. Cook 20 to 25 minutes.

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California Burritos

Ready in just 20 minutes, these nutritious California-style burritos are a smorgasbord of texture and flavor with crunchy lettuce, soft avocado, salsa, and a well-seasoned corn and pinto bean mix.

Filled with deliciously seasoned pinto beans, plus corn, lettuce, avocado, and salsa, this California-style vegan burrito recipe makes an easy, satisfying lunch or dinner. Use the optional nutritional yeast for a hit of cheesy flavor!

INGREDIENTS

• ½ cup chopped onion
• ¼ cup low-sodium vegetable broth
• ¾ teaspoon chili powder
• ½ teaspoon ground cumin
• ⅛ teaspoon ground turmeric
• ⅛ teaspoon cayenne pepper (optional)
• 1 cup frozen corn
• ¾ cup canned pinto beans, rinsed and drained
• 1 tablespoon nutritional yeast (optional)
• Sea salt, to taste
• 4 7- to 8-inch whole grain tortillas
• 2 cups shredded lettuce or kale
• ½ avocado, seeded, peeled, and sliced
• ¼ to ½ cup salsa
• Bottled hot pepper sauce (optional)

INSTRUCTIONS

1. In a large saucepan cook onion in vegetable broth over medium heat 5 minutes or until tender, stirring occasionally. Add chili powder, cumin, turmeric, and cayenne pepper (if using); cook and stir 1 minute more.
2. Stir in corn and beans; cook 5 minutes or until heated through, stirring occasionally. Remove from heat. If desired, stir in nutritional yeast. Season with salt.
3. In a dry nonstick skillet over medium heat, warm tortillas one at a time 40 seconds or until warm and pliable, turning once. Cover with a damp cloth to keep warm.
4. Spread ¼ of the bean mixture onto each tortilla just below the center. Top with ½ cup of lettuce, 2 or 3 slices avocado, and 1 to 2 tablespoons salsa. Fold bottom edge of each tortilla over filling. Fold in opposite sides; roll up tortilla. Place burritos, seam sides down, on a platter. Serve warm. If desired, pass hot pepper sauce.

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Vegetable Cacciatore With Rotini

Carrot and onion lend sweetness to this vegan cacciatore sauce, perfectly softening the tanginess of fire-roasted tomatoes. Mushrooms add a meaty heft, and zucchini and some basic seasonings tie it all together for a hearty, family-friendly meal. Pro tip: Sweet, robust veggies such as carrot, sweet potato, and pumpkin make a nice addition to tomato-containing stews to balance the tomato tang; no added sugar required!

Generous amounts of mushrooms, zucchini, and carrots add heartiness to this plant-based variation on a classic Italian dish. Thanks to the corkscrew shape of rotini pasta, the sauce clings especially well.

INGREDIENTS

• 1 8-oz. package sliced fresh button mushrooms
• 1 medium zucchini, quartered lengthwise and cut into ½-inch slices (8 oz.)
• 1 cup chopped carrots
• 1 cup chopped onion
• 4 cloves garlic, minced
• ½ cup dry white wine or low-sodium vegetable broth
• 2 14.5-oz. cans no-salt-added fire-roasted diced tomatoes, undrained
• ¼ cup no-salt-added tomato paste
• 1 teaspoon chopped fresh rosemary
• ½ teaspoon chopped fresh sage
• 1 bay leaf
• Sea salt and freshly ground black pepper, to taste
• 8 oz. dried whole grain rotini pasta
• Nutritional yeast (optional)
• Fresh rosemary (optional)

INSTRUCTIONS

1. For sauce, in a large saucepan cook the first five ingredients (through garlic) over medium 7 minutes, stirring occasionally and adding white wine, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add any remaining wine and the next five ingredients (through bay leaf). Bring to boiling; reduce heat. Simmer, uncovered, 20 minutes or until sauce is thick, stirring occasionally. Season with salt and pepper. Remove bay leaf.
2. Meanwhile, cook rotini according to package directions; drain. Top with sauce and, if desired, sprinkle with nutritional yeast and/or additional fresh rosemary.

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Veggie Summer Rolls

Fill rice paper rolls with fresh crunchy veggies and vermicelli noodles for a light and satisfying supper. Don’t hold back; get creative! Leftover salads can make a good filling, too.

These Vietnamese-style summer rolls are bundles of flavor. Stuffed with fresh veggies and vermicelli noodles, they’re hearty enough to enjoy as a meal, but they also make for a fun, refreshing appetizer. Cover assembled spring rolls with a damp paper towel to keep them from drying out. Look for brown rice paper wrappers to wrap these colorfully filled rolls. Purchase them online if you can’t find them in the supermarket.

INGREDIENTS

• 1 tablespoon reduced-sodium soy sauce or tamari
• 1 tablespoon lemon juice
• ¼ teaspoon grated fresh ginger
• 1 small clove garlic, minced
• Dash crushed red pepper
• 2 oz. dried brown rice vermicelli noodles
• 12 8-inch brown rice paper wrappers
• 12 to 24 sprigs fresh herbs (cilantro, parsley, dill, and/or chives)
• 12 6-inch very thin asparagus spears
• ¾ cup shredded peeled fresh beets
• 2 carrots, cut into thin strips (¾ cup)
• 1 kohlrabi (head only), peeled, cored, and cut into matchsticks (¾ cup)
• 1 avocado, peeled, seeded, and cut into 12 slices

INSTRUCTIONS

1. For dipping sauce, in a small bowl combine the first five ingredients (through crushed red pepper) and 2 Tbsp. water.
2. Prepare noodles according to package directions; drain. Rinse under cold water; drain well. Use kitchen scissors to snip noodles into small pieces.
3. Pour warm water into a pie plate. Carefully dip a rice paper wrapper into the water; transfer to a clean work surface. Let stand several seconds to soften. Place one or two herb sprigs just below the center of the paper. Arrange some of the noodles, asparagus, beets, carrot, kohlrabi, and avocado over herbs.
4. Fold bottom edge of wrapper over filling and tuck it under on other side while pulling the roll toward you. Fold in sides to seal in filling. Continue rolling tightly. Repeat with the remaining rice paper wrappers, herbs, and vegetables. Serve with dipping sauce.

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