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Honduran Baleadas: Flour Tortillas

18 Jan IMG_7563

Maria, who I introduced you to last week, invited me over this week to join her as she was making one of Honduras’s most popular foods, baleadas!  I’d never tried them before so for me this was a treat!  A thick flour tortilla folded in half and filled (traditionally) with mashed fried beans fresh crumbled cheese and crema (both of which she remembers making herself growing up).  The heart of the meal — it’s flour tortilla — is a meal mainstay which, once learned, can be used in making enchiladas, quesadillas and many other favorites to be added to a preparedness plan.

Once again, I decided to use a few videos to better capture the techniques she uses and once again (in addition to a recipe) I came away learning some great “other” ideas in self sufficiency.  For example…do you know how to keep a pot of beans fresh for days on end even without refrigeration, meaning that you don’t have to throw anything away or waste your resources cooking new beans every day?  Maria knows this trick and shares it with us today. 

I love the simplified solutions in cooking she’s been taught (as well as some she’s come up with on her own) — these ideas fit perfectly with the self reliant “do it with less” mindset we’re looking to learn from and I’m so glad she’s been willing to share. Continue reading

Roasted Red Pepper Pasta

23 May Roasted Red Pepper Pasta (18)

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I saw this recipe pop up recently over at Pioneer Woman.  I decided to try it out a la food storage (which wasn’t too hard to do) and everyone who tried it really liked it!  Speaking for myself, I personally LOVE anything having to do with roasted red peppers.  Making a red pepper sauce to toss with pasta seemed like a great idea!     Continue reading

Simple Sesame Noodles

27 Apr Simple Sesame Noodles (2)

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A yummy way to serve up a bowl of noodles!  Don’t let this recipe’s simplicity deceive you — both kids and adults alike love these noodles whether served on their own or as a side. Compliments of Ree Drummond (aka Pioneer Woman).

serves 4-6 

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Baked Shells Casserole

7 Mar Baked Shells Casserole (29)

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Today’s recipe is my food storage version of a popular Rachel Ray dish of the same name.  It turned out to be her #1 most downloaded recipe of 2010 in fact.  It does take some extra time to make but (food storage or not) it’s a guaranteed winner!

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Quinoa Cakes

6 Feb Quinoa Cakes (10)

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Today’s recipe was adapted from this Quinoa Burger recipe.  To my son and husband the name “burger” equates to something containing meat so we’re re-naming them “Quinoa Cakes” to make them happy.  Whatever they’re called, I’ll tell you what, I could eat these all day!   I’m thinking {now that they’re all gone and it’s almost lunch time} that next time I’ll double the recipe and freeze a few uncooked to pull out for later.   My kids liked them, dipping them into either ketchup or fry sauce (that drive-in ketchup/mayo sauce).  The original recipe also suggested finishing them off with tzatziki sauce  — I didn’t try that but it sounds good!

You’ll see that these cakes follow the same idea as the Quinoa Pizza Bites we loved, except that they use a different cheese and seasoning combo.  Additionally they’re fried (*on low, so they don’t burn) rather than baked.  Again chia powder takes the place of eggs as their binder which I love for the extra nutritional boost! Continue reading

Savory Seitan Roulade with Wild Rice and Dried Cranberry Stuffing

17 Jan Savory Seitan Roulade (13)

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savory seitan roulade

savory seitan roulade pg 2

I’ve been intrigued with the idea of trying out a seitan (aka wheat meat) styled “roast” ever since my wheat meat post last spring.  So when I saw this recipe from Susan Voisen, which looked so amazingly good, I knew I had to try it!  Her seitan recipe (using powdered vital wheat gluten) is so much simpler to make than my last go at it, and the results are remarkably delicious.  I can easily imagine ordering this “un-meat” at a vegan restaurant and loving it, even including the food storage substitutions!  My mother in law enjoys eating at those kind of places so I’m definitely going to have to make this dish for her at some point, I think she’ll really like it.

I did change up the stuffing recipe, I liked the idea of using wild rice rather than bread, but you can fiddle with the stuffing and make it the way you prefer. Continue reading

Guilt-Free Macaroni & Cheese

8 Dec Clean Macaroni & Cheese (11)

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If I’m going to go to the work of chasing down bulk amounts of ingredients, spend a lot of hard saved money and then find places in my home to store all these ingredients, you’d better believe I have a priority list of criteria my storable recipes have to meet. The recipes that make it into my plan have to meet at least two of the following four requirements:

  •  better than average nutritionally
  • quick and convenient to make
  • pass the family’s taste test (required always — this food will be used)
  • a favorite/familiar comfort food (overriding sometimes my strictness on the nutrition /quick & easy rule)

This recipe is one of the rare exceptions that hit all four of my goals.

Many thanks to Susan Voisin for the base recipe I adapted this from.  My version isn’t vegan (as Susan’s is) since I did include powdered milk (anyone know of a suitable lactose-free powdered milk substitute for those who can’t have milk?) but thanks to the talented vegan cook parentage it originated from it’s got it going on in the nutrition and taste department.  The star of the show is cheesy flavored nutritional yeast with 14 grams of protein and 7 grams of fiber in it’s small one ounce appearance.  The tahini adds in another 6 grams of protein.  And of course, this “clean” version has no strange chemicals or colors that the box at the store contains.

Across the board, all my kids — even with their “we love cheese, we can tell if it’s not real cheese so just try us” taste buds– fell for this cheese-less mac and cheese!  I find myself agreeing with many of the comments from the original recipe, that it’s got an addictive flavor.  And…happy day…it’s absolutely no-fat/no-guilt!  To top everything off, it’s extremely fast to make.  I suggest making it even easier for yourself by pre-measuring the dry ingredients ahead of time and packing it as a pantry meal.

I think you’re really going to enjoy this recipe! Continue reading

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