Quick Fix: Roasted Veggie Quinoa

One thing I love about my best friend is our constant texts throughout the day…dogs, horses, sometimes our men, (Mars/Venus!) and of course, food. “Whatcha makin tonight?” is a common one. In the winter we can both eat our weight in roasted Brussels Sprouts so when I answered the standard question with “I’m not sure yet…something with Brussels?” She said add the Quinoa and with the idea sparked, this super simple, delicious winter recipe was made.  I’m thankful for the ideas we bounce off of each other and especially being able to stay in touch across the country through something we both love, food.

Quick Fix: Roasted Veggie Quinoa
Main, Side
4-6
 
Nothing says comfort to me like a big bowl of roasted winter vegetables. Thrown together with some nutrient and protein rich Quinoa, and you've got a simple and healthful dish ready in under an hour.
Ingredients
  • 1 bag of brussels sprouts (2 lbs), cleaned and halved (cut off stem end, rinse, cut in half)
  • 2 cups cut carrots (make similar size to Brussels)
  • 1 package tofu, drained
  • balsamic vinegar
  • Braggs or Soy Sauce
  • Maple Syrup
  • 1½-2 cups dry Quinoa
  • 1 cube veggie bouillon
  • Olive Oil
  • Garlic Salt
  • Pepper
Instructions
  1. Preheat oven to 400
  2. Spread prepared Carrots and Brussels on a baking sheet sprayed with olive oil
  3. Sprinkle generously with garlic salt & pepper, shake pan or use spatula to mix
  4. Bake about 30-35 minutes,shaking the pan halfway through.
  5. Cut the tofu in half lengthwise, put in a baking dish, pour about ¼ cup Soy sauce, ¼ cup Balsamic vinegar and a drizzle of maple syrup in the dish. Stir to combine and spoon over tofu.
  6. Stick in oven with veggies for same time.
  7. You want the veggies fork tender and a nice caramel brown. The tofu will be browned as well.
  8. At the halfway point, start your Quinoa (it will take about 12-15 minutes).
  9. Rinse Quinoa well, then add water and bouillon cube (1 cup Quinoa to 2 cups water)
  10. Bring to a boil, reduce to a simmer, cover until water is absorbed and white spirals have emerged in grain.
  11. Throw Quinoa and roasted veggies in a bowl,cut tofu into bite size pieces and add. Drizzle with olive oil.
  12. Taste and adjust seasonings (more garlic salt & pepper, olive oil).

 

2 Quick Fix: Sage Apple vegan Sausage with Gnocchi & Sausage Pretzel Rolls

I’m not usually a fan of faux meat products, but once in a while I crave the texture and flavor of a comfort food like chicken tenders or in this case, pan-fried sausage. Most of the time I love a good panko crusted veggie, fried tofu or crispy eggplant but I must say, Field Roast “sausage” is de-liscious!!
We tried the Smoked Apple Sage – “a savory combination of apples and sage anchored with yukon gold potatoes with a subtle hint of hickory smoke”. We pan-fried it in olive oil and it got super crispy and browned, reminiscent in texture to moms breakfast sausage. In fact, we both “mmm”ed repeatdly. When mixed in with the pillowy gnocchi and olive oil it tasted better than the real deal. Not to mention they are made with all natural (soy-free) ingredients, pack 26g of protein and only 10g of fat:

Filtered water,vital wheat gluten, expeller pressed safflower oil, nonsulphered dried apples,yukon gold potatoes, naturally flavored yeast extract,onion powder, barley malt,garlic, natural hickory smoke flavor with torula yeast, sea salt, spices and rubbed sage.

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2 Quick Fix: Field Roast vegan Sage Apple sausage with Gnocchi; Sausage Pretzel Rolls
entrée
Cuisine: American, Italian
2
 
2 Quick Fix Meals using Field Roast Vegan Sausages
Ingredients
Gnocchi & Sausage
  • Olive oil
  • Package Gnocchi
  • 2-4 links of Field Roast Sage Apple Sausages
  • Salt & Pepper
  • Sage
Pretzel Sausage Rolls with Broccoli slaw
  • Olive oil
  • 2 links of Field Roast Sage Apple Sausages
  • 2 Pretzel rolls or buns
  • 1 package Broccoli slaw
  • Veganainse
  • Salt & Pepper, Garlic Salt
  • Spicy Mustard
Instructions
Gnocchi & Sausage
  1. Add few teaspoons olive oil to medium high heat pan
  2. Slice sausages into bite size chunks, add to pan and cook on both sides until browned
  3. Add package of gnocchi (you don't need to boil first) and more olive oil. Cook until browned. Season all with salt & pepper and more sage if desired.
Pretzel Sausage Rolls with Broccoli slaw
  1. Slaw: Pour Broccoli slaw in bowl, season liberally with salt & pepper, garlic salt, stir in ¼ cup Veganaise until desired flavor & consistency. Set aside. (Can be made 1-3 days in advance)
  2. Add few teaspoons olive oil to medium high heat pan
  3. Add sausages to pan and cook until browned
  4. Split pretzel rolls, lightly toast interior in pan
  5. Pile together, squirt with Spicy Mustard and enjoy

 

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We used Pumpkin Gnocchi this time, and sprinkled a bit of grated Brazil Nuts over top. The next day, we split some soft pretzel rolls and added some pan-fried sausage with a bit of broccoli slaw on top…equally YUM.

Seriously quick pix…they were devoured quickly!

 

We haven’t been this impressed with a store-bought product in a long time. If you’re a plant predator or just looking to cut down on your meat consumption a little, go buy some Field Roast sausages, you will be pleased! (Found in the frozen section next to vegan/vegetarian products like “burger” patties etc.)

Quick Fix: Miso Lime Marinated Tofu Sandwich with Broiled Tomatoes & Avocado

Sometimes you just want a big ‘ole sandwich to sink your teeth into. I also wanted something flavorful enough to stand up to my delicious heirloom tomatoes. We loved the bite of the crisp tofu with the juicy warm tomato and creamy avocado on a toasted kalamata olive roll. This would be great on toasted multigrain bread too!

I was inspired when I saw this picture on Happy Healthy Life.

Miso Lime Marinated Tofu Sandwich with Broiled Tomatoes & Avocado
2
 
Ingredients
  • package of firm or extra firm tofu
  • 1 lime
  • 1½ tbl. miso paste
  • cracked black pepper
  • garlic salt
  • Heirloom tomato
  • Daiya brand mozzarella "cheese" (optional)
  • 2 whole grain rolls
  • ½ an avocado
  • spinach
Instructions
  1. Cut tofu block in half. Press tofu or use a kitchen towel to squeeze them dry.
  2. Whisk juice from lime, miso paste and few turns of cracked black pepper. Smear tofu with paste, heat a pan over high heat and spray with oil.
  3. Sear tofu on each side; (about 1-2 minutes per side) don't move it until it's browned, then flip.
  4. Sprinkle sliced tomato with garlic salt and then broil in oven with cheese (optional).
  5. Toast your rolls.
  6. Assemble with avocado slices and spinach.

 

Thank you so much Kathy at Happy Healthy Life for the inspiration! Yum! Check our her original recipe here.

 

Quick Fix: Fried Egg Polenta Cakes with Spicy Okra & Tomatoes

This came out of a desire to eat some items in the fridge that needed to be used. Honestly, I had never had okra before and was inspired to grab some at the Farmer’s Market to try. According to online foodies, it needed to be thinly sliced right before you cook it and pan-fried super hot to sear in the moisture. The polenta I sometimes buy in the prepared rolls at Trader Joe’s or Wegmans, just slice and brown on each side. We had dinner in under 30 min. and no food went to waste, perfect.

 

 

Quick Fix: Fried Egg Polenta Cakes with Spicy Okra & Tomatoes
entrée
2-4
 
Polenta is made from cornmeal and can be bought in tubes in the produce at Wegman's or in the Italian section of most grocery stores.
Ingredients
  • half a large onion, diced
  • 1-2 hot peppers of choice (or sub mild)
  • 3 garlic cloves
  • Okra, about ½ lb. rinsed and dried in kitchen towel
  • Tomatoes, diced about 1½-2 cups
  • Tomato paste/Ketchup
  • 1 cup veggie broth (or water mixed with veggie bouillon)
  • Polenta
  • Eggs
Instructions
  1. Saute onion, peppers and garlic in a large saute pan with a little olive oil.
  2. Heat a separate saute pan over high heat, add vegetable oil. Slice okra on bias to get longer slices. When oil begins smoking, add sliced Okra in single layer. Let sear, then stir to flip. Total of only 3-4 minutes cooking time.
  3. Add to sautéed veggies, add tomatoes, few tablespoons of tomato paste or ketchup and broth as well. Salt & lots of cracked black Pepper.
  4. Meanwhile slice polenta, spray okra pan with oil and begin browning one side over medium high heat. About 3 min. check for browness/crispness and flip.
  5. Taste Okra mixture, adjust seasonings/more tomato paste, add hot pepper flakes if desired.
  6. Cook eggs over easy when all is done and seasoned to liking. (Crack in medium high heat pan sprayed with oil, let cook until whites almost set and bottom browned, season heavily S&P, flip, turn off heat.
  7. Plate browned Polenta, Okra & Tomatoes and egg on top.

Dinosaur Kale Salad

Dino-what? As perplexed as the checkout people at the grocery store were, the two names I knew to look it up under were Dinosaur or Lacinato Kale and they couldn’t find it. Oye…few minutes later a checker sprinted back “Tuscan Kale”. Alrighty then, this yummy dark leafy green has 3 names. It’s also one of my favorite new things to eat in the following salad. Thanks to MommaPea over at Peas & Thank You for turning me onto this fabulous idea!

Dinosaur Kale Salad
appetizer
2-4
 
Discovered and loved this kale from Peas & Thank You. A simple citrus Dijon dressing on this slightly bitter chewy green is delish. I eat the entire bowl in two sittings. Yum.
Ingredients
  • 2 bunches of Dinosaur/Lacinato/Tuscan Kale
  • 3-4 Tbl Dijon mustard
  • 1 lime (or lemon)
  • Olive oil
  • Honey
  • White wine vinegar (optional)
  • Nutritional yeast (optional)
  • Salt & Pepper
  • Nuts/Seeds (Sunflower Seeds, Pistachios, or Pine nuts)
Instructions
  1. Wash the kale and tear off the leaves leaving any very thick stems behind (save for smoothies or juicing). Briefly dry with kitchen towel or spin in salad spinner.
  2. In the bottom of a large mixing bowl, add juice from citrus, Dijon, drizzle of Olive Oil, Squeeze of Honey, S&P. Splash of vinegar & Nutritional Yeast if using.
  3. Add Kale leaves, use hands to mix well. Taste, adjust dressing ingredients as needed (if too bitter add more honey etc.)
  4. Sprinkle with seeds or nuts. Yum!

Check out Peas & Thank You’s version here.

CowgirlBeans Power Shake

I’ve had clients and friends use this ‘recipe’ for their whole families; as a quick breakfast or yummy lunch on the run, for kids before games, active teens, sick elderly relatives etc.  This is just a variation of our favorite, beneficial ingredients. You can read more about why I like this protein powder here.

CowgirlBeans Power Shake
Entree, Snack
1
 
This is an awesome milk shake for those looking to gain weight, supplement nutrition or as a meal replacement. Also great for kids and teens.
Ingredients
  • Handful Spinach
  • 2 tbl. flax seeds
  • ¼ cup Oats
  • 1 scoop Chocolate Sunwarrior Protein Powder
  • 2 Tbl. Almond Butter
  • 1-2 frozen Bananas
  • 2-4 cups Almond Milk
Instructions
  1. Blend until thick and creamy. You may need to adjust by adding more Almond milk or frozen bananas.

Sunwarrior Protein

Quick Fix: Black Bean & Avocado Salad with Cashew Sour Cream & (Shetland) Tortillas

This is a great quick supper. I was craving Chipotle after a late Friday work day but decided to whip this up quickly instead. I had recently made the Salsa Verde Enchiladas with cashew sour cream so had black beans and sour cream on hand. I just made some mini Cowgirlbeans tortillas to serve on the side and my craving was quickly quelled.

Quick Fix: Black Bean & Avocado Salad with Cashew Sour Cream & Tortilla
entrée
 
This is a great leftovers meal if you already have the tortillas & cashew sour cream made. Otherwise make the tortillas and whip up some cashew sour cream in under 45 minutes.
Ingredients
  • Romain lettuce
  • Black Beans
  • Avocado, Diced
  • Cashew sour cream
  • Salsa (Trader Joe's Spicy Garlic Chipotle)
  • Tortillas
Instructions
  1. Make dough for tortillas
  2. Let rest while prep salad greens & make Cashew cream (20 min.)
  3. Cut dough into sections
  4. Get out skillet and preheat, slightly roll out dough into fat mini tortillas
  5. Cook dough (or spray already prepared ones with olive oil and reheat on skillet)
  6. Heat up beans
  7. Plate salad, beans, avocado, sour cream and salsa. Serve with Shetland-tortillas.

 

Quick Fix: Mediterranean Pasta Saute

This is a slightly spicy quick dish full of Mediterranean flavors. Done in about 15 minutes! Serve with a side salad for a filling Quick Fix.

Quick Fix: Mediterranean Pasta Saute
entrée
1-2
 
A quick Mediterranean pasta dish using what I had on hand. As with all dishes, the veggies are the star, the pasta a sidenote.
Ingredients
  • Broccoli
  • Mushrooms
  • Green Beans
  • Sliced olives & Sun Dried Tomatoes (maybe ¼ cup)
  • Spices (garlic salt, red pepper flakes, oregano)
  • Can diced tomatoes
  • Spinach (few handfuls)
  • Pasta (I had about ½ cup cooked leftover angel hair)
Instructions
  1. Saute veggies over medium heat until browned.
  2. Add sliced olives and sun-dried tomatoes with oil.
  3. Add sprinkle of each seasoning, canned tomatoes, spinach.
  4. Stir, taste, add more seasoning if needed. May need a drizzle more of olive oil as well.
  5. Add cooked pasta.
  6. Top with sprinkle of fresh herbs and Nutritional Yeast or grated Brazil Nut "Parm".

 

 

Quick Fix: Chickpea Veggie Saute

Super quick, super yummy vegan supper. Say that five times fast.

Good, you’ll already have dinner ready!

Quick Fix:Veggie Saute
entrée
1-2
 
A quick fix supper or lunch when you're craving a little cheesey-ness. Daiya mozzarella is the only non dairy "cheese" that actually tastes like, melts like, browns like cheese. It is made from tapioca root but magically tastes like mozzarella. Go figure.
Ingredients
  • ½ Onion, sliced
  • 2 cups Broccoli, bite size
  • Handful Mushrooms, sliced
  • 1 Zucchini, diced
  • Garlic Salt
  • ¼- 1/2 cup Chickpeas
  • Daiya Mozzarella, ¼ cup
Instructions
  1. Heat pan over medium high heat
  2. Spray with olive oil
  3. Add Mushrooms, saute until beginning to brown
  4. Add all other veggies, sprinkle with Garlic Salt
  5. Throw in chickpeas, stir to combine, Saute until all browned and tender crisp
  6. Sprinkle Daiya mozzarella over top, brown in oven if desired

 

Quick Fix: Sweet Tater with Black Beans

If you make your sweet potatoes ahead of time, you’ll have dinner ready in the time it takes you to make an accompanying salad! Try it for packed lunches too.

Quick Fix: Sweet Tater with Black Beans
Entree
1
 
The best way to make a sweet potato is to bake at 250/300 degrees for 2-3 hrs. I make a few extras so I have cooked ones on hand throughout the week.
Ingredients
  • Cooked Sweet Potato
  • ¼- 1/2 cup cooked Black Beans
  • Sprinkle Cumin
  • Sprinkle Smoked Paprika
  • Sprinkle Hot Sauce
  • Squirt Organic Ketchup
Instructions
  1. Pull heated potato out of the oven, split down the middle
  2. Mix all other ingredients on top of potato
  3. Devour