Browsing Tag

vegetarian

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Spicy Black Beans with Sweet Potatoes

January 18, 2016

BlackBeans_2

Since we ran in 2016, I’ve been making a real, honest effort to get back into the kitchen for non-work related purposes. For me that means more meal planning, taking the time to prepare a grocery list based around sales fliers and coupons, and then actually sticking to that meal plan. What I’ve realized is that we not only eat healthier (duh!) but our meals are more interesting and fun and we spend so much less on groceries each week.

I’m making it a goal of mine to share more real, everyday meals with you. Because sure, I can make a really beautiful, involved recipe to share on this blog, but chances are you don’t have the ingredients on hand nor the time or interest in actually making said recipe. So instead of sharing a Pinterest-perfect meal, I’m going to be sharing more real meals from the Hofmeyer kitchen. You know, the stuff we’re eating week in and week out!

I’ve been working with the team at Riceland Foods on some recipe development, so we have a surplus of brown rice on hand. Joe has been joking that we are going to be eating rice for the next month, which is probably very, very true. I’m a big believer that rice and beans is one of the best meals around. Basic, healthy, cheap. But if we’re going to consume rice and beans in this house, Joe needs it to be a little more interesting than the basic version.

Our whole family enjoyed this dinner. It was healthy, relatively quick and easy to make and completely filling. I added sweet potatoes to the mix for a little color and added nutrition and topped the bowls with chopped avocado and salsa. And I totally would have added sour cream if we had it on hand!

BlackBeans_3

Spiced Black Beans and Sweet Potatoes with Rice
Recipe type: Entree, Main Dish, Vegetarian
 
Ingredients
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 medium sweet potato, peeled and chopped into small pieces
  • 1 (14- to 15-oz) can black beans (do not rinse or drain)
  • 1 (14- to 15-oz) can diced tomatoes (I used the kind with oregano and garlic)
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • ¾ teaspoon cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne (optional)
  • Hot cooked brown rice, avocado and salsa, if desired
Instructions
  1. In a medium skillet over medium high heat, heat the olive oil. Add in the onion and cook 3 to 5 minutes, stirring frequently, until onion is cooked and softened slightly. Add in the garlic and sweet potatoes and cook 2 minutes more or until garlic is fragrant.
  2. Add the black beans, tomatoes, oregano, chili powder, cumin, garlic powder and cayenne to the skillet and reduce heat to medium. Simmer 15 minutes, stirring occasionally, until mixture is thick and sweet potatoes are softened.
  3. Spoon brown rice into bowls. Top with some of the black bean mixture, followed by some avocado and salsa, if desired.

Madison

Food & Recipes

Sweet and Salty Roasted Kalettes

September 24, 2015

KalettesFinal_1
If I had to choose my favorite vegetable, I would have a seriously difficult time deciding between kale and Brussels sprouts. I know, I know, how chilché and expected, right? But here’s the thing about food trends: most of the time foods become trendy because they’re actually really delicious, so I’ll sing the praises of trendy veggies for as long as I live.

Why all this talk about kale and Brussels sprouts? Well, I recently tried Kalettes, a kale-Brussels sprout hybrid, for the first time while eating at the Lunds & Byerly’s salad bar in Edina and have been hooked ever since. They require zero prep before cooking (something I can’t say about kale OR Brussels sprouts) and have a fun taste and texture that really is a good cross between the two veggies. A crisp-tender base with leafy, tender, kale-like tops.

Since I am all about the sweet-salty combinations, I turned these little Kalettes into an Asian-inspired side dish. They’re crispy and caramelized around the edges thanks to a bit of brown sugar but have plenty of salt to balance out the sweet. My personal favorite way to serve this dish is on top of brown rice (the kind that cooks in the microwave in 3 minutes!) for an easy, healthy lunch or dinner. If you’re looking to add a little bit more protein, you could always scramble the brown rice with an egg for a quick fried rice as well!

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KalettesFinal_2

Asian Roasted Kalettes
Author: 
Recipe type: Side Dish
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • 1 bag (xx oz) Kalettes
  • 1 tablespoon olive oil
  • 1 tablespoon fish sauce
  • 1 tablespoon lower-sodium soy sauce
  • 1 tablespoon brown sugar
  • ½ teaspoon Thai Red Curry Paste
  • ¼ teaspoon ginger
  • Hot-cooked brown rice for serving (optional)
Instructions
  1. Heat oven to 425F. Toss the Kalettes with the 1 tablespoon olive oil and place in a roasting pan or rimmed baking sheet.
  2. Roast 10 minutes. Meanwhile, combine the fish sauce, soy sauce, brown sugar, curry paste and ginger.
  3. Drizzle mixture over Kalettes after 10 minutes of cooking and toss to coat evenly. Roast 5 to 10 minutes more or until edges of Kalettes are crispy and caramelized and they become tender. Serve immediately over hot-cooked brown rice and sprinkle with sesame seeds, if desired.

*This post is sponsored by Kalettes. All opinions are my own. 

Uncategorized

Sweet and Salty Roasted Brussels Sprouts

November 3, 2014

Sweet and Salty Roasted Brussels Sprouts | Espresso and Cream

Can we talk side dishes? I’ll be the first to admit that when planning meals during the week, I think about dishes more commonly thought of as “sides” (mainly veggie and grain sides) as the building blocks for my meals before I think about anything else. It seems to be a way for us to focus on eating whole, healthy foods and makes the meat of our meals a supplement rather than the star of the show.

These Brussels sprouts I made last week are totally worthy of being the star of any meal. They’re simply roasted with oil and salt, then finished off with a quick sweet and salty sauce made with Asian sweet chili sauce, soy sauce and a little toasted sesame oil for rich, nutty flavor.

I think the best part is how easy it is to make these sprouts. Just toss them in oil, roast for 20 minutes and stir together the sauce for drizzling on top of the sprouts just before serving. And if you have someone in your family that doesn’t love Brussels sprouts (my husband comes to mind…) I promise these Brussels sprouts have the power to win them over.

Sweet and Salty Roasted Brussels Sprouts (1) | Espresso and Cream

Sweet and Salty Roasted Brussels Sprouts
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb Brussels sprouts, ends trimmed and halved
  • ½ tablespoon olive oil or vegetable/canola oil
  • ¼ teaspoon salt
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons Asian sweet chili sauce
  • 1 teaspoon reduced-sodium soy sauce
  • ⅛ teaspoon ground ginger
Instructions
  1. Heat oven to 400F. Toss Brussels sprouts with the ½ tablespoon oil. Spread in an even layer on a baking sheet and sprinkle with the salt.
  2. Bake 20 minutes, turning once halfway through baking, until Brussels sprouts are deep golden brown.
  3. In a small bowl, stir together the toasted sesame oil, chili sauce, soy sauce and ginger until well combined. Drizzle over roasted sprouts until well combined. Serve immediately.

 

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Vegan Thai Chopped Salad

June 23, 2014

Thai Chopped Salad (2) | Espresso and Cream
Last month I developed a Thai Chicken and Kale Chopped Salad recipe for the Tasteseekers Kitchen blog at work that I’ve since made a handful of times. Big, colorful salads are one of my favorite things to make for lunch and dinner, especially when the salad is substantial enough to keep you full and satisfied hours later.

This past weekend Joe helped one of his friends paint his house. It was a two-day ordeal that involved quite a few hours out in the sun so when they got done on Saturday night and headed to our house for a late dinner, I was in charge of preparing a side dish to go with their very large grilled steaks. Steaks and a vegan salad: It goes together, right? I didn’t exactly set out with the intention of making this recipe vegan, but as I chopped and tossed things together, I realized that’s just what I did.

Don’t be intimidated by all the ingredients, chopping and making of your own dressing. I promise that it really is quite simple, and the flavors of all the fresh veggies paired with the thai peanut dressing is nothing short of amazing. The recipe itself serves quite a bit, enough for four main-dish portions or six to seven smaller side-dish sized salads. I highly suggest chopping all the ingredients in advance and making the dressing, then tossing everything together just before you plan to eat. And since the ingredients in this salad are heartier than, say, a Romaine lettuce salad, dressing the salad a little early won’t leave your salad soggy.

Thai Chopped Salad (1) | Espresso and Cream

Vegan Thai Chopped Salad
Author: 
Recipe type: Entree, Side Dish
Prep time: 
Total time: 
Serves: 6
 
Ingredients
  • SALAD INGREDIENTS
  • 10 cups finely chopped kale, stems removed
  • ½ tablespoon olive oil
  • 1 bag (16 oz) coleslaw mix
  • 4 miniature red sweet peppers, thinly sliced (or ½ cup chopped red sweet pepper)
  • 3 medium carrots, grated
  • 2 green onions, sliced (white and green parts)
  • THAI PEANUT DRESSING
  • 3 tablespoons peanut butter
  • ⅓ cup hot water
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons sugar
  • 1 teaspoon Sriracha or other hot sauce
  • ¼ teaspoon ginger
  • 1 clove garlic, minced
Instructions
  1. In a very large bowl, combine the kale and olive oil. Work together the kale and olive oil with your hands until kale is evenly coated with the oil. Add the remaining salad ingredients to bowl.
  2. To make dressing, whisk together the peanut butter and hot water until smooth. Whisk in the remaining ingredients until well combined. Drizzle dressing over salad and toss until well combined and salad is evenly coated.

 

 

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Chia-Chai Vega Protein Pudding {Giveaway!}

April 30, 2014

Chia Vega Protein Pudding | Espresso and Cream

Now that the weather is getting a little warmer and summer is right around the corner, I’ve been thinking more about warm-weather meals and snacks. Okay, it’s still rainy and chilly in Minnesota, but I’m anticipating summer weather soon! For me, that means drinking lots of smoothies and eating lots of chilled snacks, like chia pudding.

A few weeks ago I picked up a new-to-me vegan protein powder and was really turned off by the flavor of the powder. Usually, I’m a total Vega devotee when it comes to protein powders and nutritional shakes, and I seriously regretted my decision to spend some major cash on a competitor’s product that I didn’t care for at all. The good news? After sharing my misfortune with the Vega team, they offered to send me a jar of my favorite Vega One Vanilla-Chai Nutritional Shake and host a giveaway for you on Espresso and Cream! (see more about that giveaway below)

When my Vega arrived I was excited to put it to good use. A few nutritional highlights about the Vega One Nutritional Shake:
-15 g protein
-6 g fiber
-1.5 g Omega 3
-Antioxidants
-Probiotics
-Greens
-Dairy, gluten and soy-free
-No artificial sugars or added sugar

Instead of making a smoothie (like I said, still too chilly) I made a chia pudding. I’ve been on a huge chia pudding kick lately, and adding a boost of protein with the Vega seemed like a natural addition. To smooth out the mixture, I blended the pudding in a food processor to break up some of the chia seeds and give the pudding a more pudding-like texture. Oh, and I added in a little almond butter as well because almond butter makes everything better, right?!

Chia Vega Protein Pudding 2 | Espresso and Cream

Now let’s get to the giveaway, shall we? The Vega team sent along a little starter package to give to one lucky E&C reader. It includes:
-5 day supply of Vega One in their most popular flavors (vanilla, chocolate and berry)
-Recipe book
-$5 coupon for your next purchase of a Vega product
-Water/smoothie bottle
-Reusable Vega tote bag
-1 box Vega One Nutrition Bars (in your flavor of choice)

You have three ways to enter! The giveaway is open from now until Monday, May 5th at 5 am. I’ll announce a winner later next week. Good luck!

a Rafflecopter giveaway

VegaStarterKit

Chia-Chai Vega Protein Pudding
Author: 
Recipe type: snack, breakfast
Serves: 4
 
Ingredients
  • ½ cup chia seeds
  • 2 cups unsweetened almond milk
  • 1 scoop Vega Vanilla Chai protein powder or other Vega flavor of choice
  • 2 tablespoons almond butter
  • ½ teaspoon vanilla extract
  • Stevia to taste (I used 3 packets)
  • 1 cup vanilla Greek yogurt (optional, omit if you want a vegan treat)
Instructions
  1. In sealable plastic container, combine chia seeds, almond milk and protein powder. Stir until very well combined. Cover with lid and refrigerate at least 4 hours or overnight.
  2. After refrigeration, add chia mixture to blender or food processor along with the almond butter, vanilla extract and stevia to taste. Blend 2 to 3 minutes or until some of the chia seeds are broken up and almond butter is well combined. Mixture will only be semi-smooth and still have some whole chia seeds.
  3. Divide mixture into four bowls. Top each with ¼ cup Greek yogurt, if desired. Serve immediately or refrigerate until ready to eat.

Madison

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