Zesty Pesty Marinate Mixed Veggies

This is a fairly easy quick meal that even if shopping on a budget, you could afford to make.  It is sweet and vinegary hehe.

Ingredients:
1/4 olive oil
1 teaspoon salt
1 teaspoon pepper
1 1/4 cups vinegar
3/4 cup raw sugar
1 tablespoon water
1 can tiny green peas
1 can butter or lima beans (whichever you can find that are small sized)
1 can white corn
1 can french style green beans

1 bell red pepper (minced)
4 stalks celery (about 1 cup minced very small)
1/2 onion (minced small)

Directions:
1. Rinse and drain all of your canned vegetables.  Add them to a large bowl.
2. Add bell pepper, onion, and celery. Mix well.
3. Combine the first 6 ingredients in a small pot and bring to boil.  Simmer for 7 minutes.
4. After the pot mixture cools pour over your vegetables and mix well.
5. Refrigerate for at least 4 hours to let the vegetables capture all the marinate. 

LOVING FOOD AS PEACE...
-That VVV.

Raw Lemon Ginger Macaroons

My mom loves macaroons so I had to create this awesome raw dessert for her.  And yup she loved it!  I know most people either love coconut or not but mostly because of its texture.  I tried to extra extra shred these coconuts for that very reason.  Enjoy this sweet taste of heaven!

Ingredients:
2 3/4 cups shredded coconut
3/4 cup agave nectar
3 teaspoons vanilla extract
1/4 teaspoon salt
2 cups finely shredded coconut
4 tablespoons ginger paste
4 tablespoons lemon juice

Directions:
1. Preheat over to 150 degrees if you do not have a dehydrator. In a food processor, mix 2 3/4 cups of shredded coconut.
2. Mix agave, vanilla, salt, lemon, and ginger in a bowl on the side.
3. Pour mixture into food processor while it is on.  Lastly add the 2 cups finely shredded coconut.  Allow to mix very well.
4. Scoop small tablespoons of the mixture and place on a dehydrator tray or greased cookie sheet if you do not have a dehydrator.
5.  Dehydrate at 42 degrees for 24 hours or bake at 150 degrees in the over for 20-25 minutes if you do not have a dehydrator.

-LOVING FOOD AS PEACE...
-That VVV.

Zucchini & Black Bean Tortilla Casserole

This dish will make you feel like you are in Mexico but a surviving vegan all at the same time.  This dish has been a big hit in my household so share with your family (including children).

Ingredients:
2 tablespoons olive oil
1 cup onions (chopped)
1 green bell pepper (diced)
28 ounce crushed tomatoes
2 cans diced green chiles
2 tablespoons chili powder
1 teaspoon oregano
1 teaspoon cumin
16-ounce can black beans (drained and rinsed)
2 large zucchinis (sliced and halfed)
12 corn tortillas (torn into several pieces)
2 packs vegan mozzarella cheese

Directions:
1. Prehat over to 400 degrees.
2. Heat oil in a large saucepan and saute onion until translucent.  Add green peppers and continue to saute another 3 minutes.
3. Stir in crushed tomatoes, black beans, seasonings, and zucchini.  Bring to a boil, then simmer for another 4 minutes until vegetables are soft enough.  Feel free to taste at this point and season up some more.
4. Layer your greased casserole pan as follows: Corn tortillas, tomato black bean mixture, and 1 bag of cheese.  Repeat until casserole dish is full.
5. Bake for 15-20 minutes or until is bubbly.

-EATING FOOD AS PEACE...
-That VVV.

Cranberry-Apple-Apricot Chutney

I came up with this dish in the name of my Nana-RIP.  She loved cranberry sauce and always asked for it around Thanksgiving time.  So here it is nana, with a spin to it - but I know you would have loved it.  MUAH NANA!

Ingredients:
12 ounces fresh cranberries (1 regular bag)
1 cup red apples (diced and peeled)
1 cup orange juice
1/2 cup dried apricots
3 teaspoon grated ginger (or paste)
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
4 table spoons agave nectar, to taste

Directions:
1. Place all ingredients except agave nectar in a deep saucepan and bring to a simmer.  Cover over low heat with a lid for about 20-20 minutes, or until liquid is almost all absorbed.
2. Add agave nectar to taste and simmer for another 10 minutes until the mixture thickens.
3. Let the chutney cook before refrigerating and bring to room temperature before serving straight from the refrigerator.

-LOVING FOOD AS PEACE...
-That VVV.

Maple Tarragon Sweet Potatoes

I am not a fan of yams but I could not resist coming up with something to cook for my family that loves yams.  Enjoy this recipe made with love.

Ingredients:
6 large sweet potatoes (peeled and sliced thick)
1/2 cup maple syrup or agave nectar
1/4 cup vegan butter, melted
1/4 cup orange juice
1/4 cinnamon
1/2 teaspoon salt
1/2 teaspoon clove seasoning
2 tablespoons dried tarragon

Directions:
1. Preheat over to 350 degrees.
2. Arrange sweet potato slices in overlapping rows in a greased shallow casserole dish.
3. In a bowl combine all ingredients except tarragon and mix well.
4. Pour this mixture over the sweet potatoes and give them a good stir. Sprinkle with tarragon and stir again.
5. Place in oven and bake until sweet potatoes are soft (about 25-30 minutes).

-LOVING FOOD AS PEACE...
-That VVV.

Red Quinoa Pilaf w/Kale & Corn

Welcome to another one of my colorful dishes.  This dish packed with protein and nutrients.  It can be a great side dish or just plain by itself.

Ingredients:
1 cup red quinoa
3 cups vegetable broth
1 bunch of kale
2 tablespoons olive oil
6 garlic gloves (minced)
2 cups cooked yellow corn (can be frozen or in a bag)
1 can roasted red peppers (cut into pieces)
2 tablespoons lemon juice
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon dried rosemart
salt/pepper, to taste

Directions:
1. Combine quinoa with broth in a medium saucepan.  Bring to a rapid simmer, then cover and simmer gently until broth is absorbed and quinoa is cooked (about 15-20 minutes).
2. Strip kale leaves away from stems and slice them.  Wash them well using a colander.
3. Heat oil in a deep stir fry pan and saute garlic for about 3 minutes,
4. Add kale and cover to steam kale for about 3 minutes.  Lift lid over to stir and make sure it gets all the cooked but not too soft.
5. In a large bowl, combine quinoa with kale, the cooked corn, roasted red peppers, seasonings, and lemon juice and mix well.  Season with salt and pepper to taste, then serve.

-EATING FOOD AS PEACE...
-That VVV.

Crab Cakes w/Dipping Sauce

I have always loved seafood and these crab cakes with no crab really make me not miss the actual crab.  It is made with veggies, how awesome is that.  This is incredibly easy to make too, look and see.

Ingredients:
1 cup vegan mayo + 1/2 cup for sauce
2 cans hearts of palm (shredded with your hands)
1 red pepper (chopped small)
1 green pepper (chopped small)
1/3 onion (chopped small)
teaspoon red pepper flakes
tablespoon seaweed
teaspoon old bay seasoning + another teaspoon
2 teaspoons mustard
breadcrumbs (for mixture and coating to cook)
vegan butter, for cooking
salt/pepper, to taste
2 tablespoons lemon juice
1 can chipotle peppers (just the sauce)

Directions:
1. Mix first 10 ingredients together (except extra mayo and extra old bay seasoning).  Season with salt and pepper to taste.
2. For sauce mix 1/2 cup mayo, lemon juice, old bay, all of juice from the can of chipotle peppers and salt and pepper to taste. Mix well together and set aside for dipping later.
3. Melt 2 table spoons of vegan butter into a skillet.
4. Using crab cake mixture, make patties whatever size you like and coat in left over breadcrumbs. Fry them in skillet about 3 minutes on each side or until they look brown enough.
5. When done frying them all, use sauce for dipping and enjoy.

-ENJOYING FOOD AS PEACE...
-That VVV.