Broccoli Rabe with White Beans and Potatoes

By Sarah Taylor in Gluten Free, Vegan, Vegetarian 0 Comment

Broccoli Rabe with White Beans and Potatoes on Sans Carne

This soupy-stew is a fresh, vegan dish that is served up simple and sure to please. It’s also Gluten free!

 

Broccoli Rabe with White Beans and Potatoes
Serves 6
Vegan and gluten free soupy-stew that is sure to please.
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 3 medium-sized potatoes, peeled, quartered, and sliced
  2. 2 tbps olive oil
  3. 5 large cloves garlic, minced
  4. 1 tsp crushed red pepper, or more to taste
  5. 2 large bunches broccoli rabe, bottom 3 inches of stems trimmed, remainder cut crosswise in half
  6. 1/4 tsp black pepper
  7. salt to taste
  8. 2 cups cooked or canned Great Northern or other white beans, drained and rinsed
  9. About 4 cups Vegetable Stock
Instructions
  1. Combine the potatoes with lightly salted water to cover in a medium saucepan, and bring to a boil over high heat. Reduce the heat to medium-low, partially cover, and cook until the potatoes are fork-tender, about 10 minutes. Drain well, and set aside.
  2. Meanwhile, heat the oil in a large pot over medium heat. Add the garlic and crushed red pepper, and cook, stirring occasionally, for 2 minutes. Stir the broccoli rabe, salt, pepper, and 1/4 cup of water. Cover, and cook until the broccoli rabe is tender, stirring occasionally, for 5 to 8 minutes. Add the potatoes, beans, and vegetable stock, and mix well. Increase the heat to medium-high, and bring to a boil. Cook, uncovered, stirring occasionally, until the flavors have blended and the mixture is heated through, for about 5 minutes. Adjust the seasonings to taste, serve hot.
Notes
  1. Whoops - forgot to peel my potatoes in this dish and they turned out just fine.
Adapted from The Vegetarian Times Complete Cook Book
Adapted from The Vegetarian Times Complete Cook Book
Sans Carne http://sanscarne.com/

Savory Tofu and Vegetables Over Tomato Couscous

By Sarah Taylor in Vegan, Vegetarian 0 Comment

Savory Tofu and Vegetables over Tomato CousCous

For those unfamiliar with tofu this recipe is a great introduction. The tofu absorbs the marinated liquid from the artichoke and deliciously takes on the flavor. I buy the Nasoya brand that is already cubed from our grocer’s produce department. All I need to do is drain the water and then throw it in to the pan. 

Stock up on the canned diced tomatoes, keep some jarred artichokes on hand, and then buy the couscous either in bulk or when the single serve boxes go “two for one.” Then all you need to grab are a few veggies in the produce department and you’re easily in business!

Savory Tofu and Vegetables over Tomato Couscous
Serves 4
A tofu dish that is fast and tasty
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Prep Time
8 min
Cook Time
15 min
Prep Time
8 min
Cook Time
15 min
Ingredients
  1. 1 6 oz jar marinated artichoke hearts
  2. 1 14 oz package extra-firm tofu, drained and cubed
  3. 1 tsp ground cumin
  4. 1 tsp black pepper, divided
  5. 2 tbsp olive oil
  6. 4 medium carrots, thinly sliced (1 1/2 cups)
  7. 1 14.5 oz can diced tomatoes
  8. 1 cup whole wheat couscous
  9. 2 garlic cloves, minced
  10. 2 medium leeks, white and light green parts thinly sliced
Instructions
  1. Combine artichoke and liquid, tofu, cumin, and 3/4 tsp black pepper in non stick skillet. Cook over high heat 5 minutes or until liquid evaporates, stirring constantly. Transfer to bowl and set aside.
  2. Heat oil in same skillet over medium-high heat. Add carrots, leeks, 1/4 tsp pepper. Cook 10 minutes or until carrots are tender and leeks are lightly brown.
  3. Meanwhile bring tomatoes and 2/3 cup water to a boil in saucepan. Stir in couscous, cover, and remove from heat. Let stand 5 minutes then fluff with fork.
  4. Add garlic and reserved tofu mixture to vegetable mix in skillet. Cook 3 minutes over medium-high heat or until heated through.
  5. Serve tofu and vegetables over couscous.
Adapted from Vegetarian Times Magazine, Sept. 2007
Adapted from Vegetarian Times Magazine, Sept. 2007
Sans Carne http://sanscarne.com/

Zesty Ravioli Skillet

By Sarah Taylor in Vegetarian 1 Comment

Zesty Ravioli Skillet recipe

I learned of this recipe back in 2009 at a Pampered Chef party by Loreen Nolte. It was such a tasty and quick dish to make that it has become an easy go-to staple in our household. 

When you’re at a loss of what to cook you can run by the grocery and pick up the ingredients in a flash. Prep and cook time are lickety-split and you’ll be soon enjoying this savory dish with a glass of wine.

Zesty Ravioli Skillet
Serves 8
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1/3 cup heavy whipping cream
  2. 4 cups loosely packed fresh baby spinach
  3. 6 oz provolone cheese, grated (I use mozzarella)
  4. 1 tbsp olive oil
  5. 1 small jalapeño pepper, seeded
  6. 3 garlic cloves, pressed
  7. 2 cans diced tomatoes, undrained
  8. 1/2 tsp salt
  9. 1/2 tsp pepper
  10. 1 pkg small frozen cheese ravioli
  11. Halved grape tomatoes, optional
Instructions
  1. Add oil to skillet and heat over medium-high heat 1-3 minutes or until shimmering. Finely chop jalapeño and add to skillet. Cook and stir 1 minute or until crisp-tender. Press garlic in to skillet and stir 15-20 seconds or until fragrant.
  2. Add tomatoes and salt and pepper and cook until simmering 1-2 minutes. Add ravioli and stir to coat. Cook uncovered 4-5 minutes or until tender. Stir cream into skillet and cook uncovered 1-2 minutes or until simmering. Sprinkle spinach over ravioli; cook, covered until spinach starts to wilt.
  3. Remove skillet from heat, top with cheese and cover. Let stand 1-2 minutes or until cheese has melted. Garnish with grape tomatoes if desired.
Notes
  1. Don't let the jalapeño scare you - I don't find that it makes the dish all that spicy as long as you keep the seeds out. Wear plastic gloves if you're not adept to seeding a jalapeño without getting touching the seeds.
Adapted from Season's Best Recipe Collection Fall/Winter 2009
Adapted from Season's Best Recipe Collection Fall/Winter 2009
Sans Carne http://sanscarne.com/

Pretty Quick Pinto Picadillo

By Sarah Taylor in Gluten Free, Vegan, Vegetarian 1 Comment

 

Pretty Quick Pinto Picadillo

This recipe pleases all the sense: the crunch from the almonds, the cool fresh parsley, the sweet burst of the raisins, and the salty olives.

I like the idea of using it for burritos as eating it plain can start to be a little bland after a while. When we reheated for leftovers I added more salt.

The recipe states that it serves 4 but I found that it makes more than that. If it’s just two of you, like it is for me, then cut the rice quotient in half and you should be fine.

Pretty Quick Pinto Picadillo
Serves 4
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1.5 cups quick-cooking brown rice
  2. 1 tbsp olive oil
  3. 1/2 cup chopped onion
  4. 1/2 cup chopped red or yellow bell pepper
  5. 2 garlic cloves, chopped
  6. 1 16oz can pinto beans, drained and rinsed
  7. 1 15oz can petite diced tomatoes, drained
  8. 1 Granny Smith apple, halved, cored, and chopped
  9. 1/2 cup raisins
  10. 1/4 cup sliced pimento-stuffed green olives
  11. 2 tbsp mild or hot canned chopped green chilies
  12. Salt and pepper
  13. 2 tbsp chopped fresh parsley
  14. 2 tbsp toasted slivered almonds
Instructions
  1. Cook the rice according to package directions. While the rice is cooking, heat the oil in a large skillet over medium heat. Add the onions, bell pepper, and garlic, and cook, stirring occasionally, for 5 minutes, or until the vegetables are soft.
  2. Stir in the pintos, tomatoes, apple, raisins, olives, chilies, and salt and pepper to taste. Simmer, stirring occasionally, for 15 minutes, adding a little water if the mixture becomes too dry.
  3. To serve, combine the pinto mixture with the hot rice and transfer to a large shallow serving bowl. Garnish with the parsley and almonds.
Notes
  1. Serving Suggestion: serve the picadillo with guacamole, salsa, and a green salad. It also makes an unusual and tasty filling for burritos.
Adapted from Quick Fix Vegetarian
Adapted from Quick Fix Vegetarian
Sans Carne http://sanscarne.com/

Zucchini and Pesto Strata

By Sarah Taylor in Vegan, Vegetarian 1 Comment

zucchini and pesto strata

I adore this recipe. It tastes like a rich cream sauce but is made with pureed white beans and pesto. I consider it clean eating with fresh ingredients – tomatoes, zucchini, and beans.

My only gripe about making this dish is cutting the crusts off the bread. I have yet to find an efficient way to do this. However, the nuisance is worth the final product. 

ingredients for zucchini pesto strata

To adapt it to be vegan consider making your own pesto as most store-bought contains parmesan. I sprinkled parmesan on top at the end which could also be skipped if you were going for vegan. 

Zucchini and Pesto Strata
Serves 4
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 1/2 cup basil pesto, store-bought or homemade
  2. 1 cup canned white beans, drained and rinsed
  3. 3 tbsp olive oil
  4. 1/2 cup vegetable broth
  5. 4 cups cubed day-old French or Italian bread, crusts removed
  6. 1.5 lbs zucchini, trimmed and thinly sliced
  7. Salt and Pepper
  8. 4 ripe plum tomatoes, thinly sliced
  9. 1 roasted red bell pepper, bottled or homemade
Instructions
  1. Preheat oven to 375.
  2. In food processor, combine pesto, beans, and 2 tbps of the olive oil, and blend until smooth. Add the broth and process until well blended. Set aside.
  3. Spread about two thirds of the bread cubes in the bottom of a lightly oils gratin or baking dish and layer half of the zucchini slices on top. Season with salt and pepper to taste. Spoon about half of the pesto sauce on top of the zucchini and top with half of the tomato slices. Sprinkle the chopped roasted red pepper over the tomato slices and season with salt and pepper. Top with a layer of the remaining zucchini slices. Season with salt and pepper and top with the remaining pesto, followed by the remaining tomato slices. Season with S&P.
  4. Top with the remaining bread and drizzle with the remaining 1 tbsp olive oil. Cover tightly and bake until the vegetables are tender and bubbly, about 30 minutes.
  5. Remove the lid and bake until the top is lightly browned, about 10 minutes.
Adapted from Quick-Fix Vegetarian
Adapted from Quick-Fix Vegetarian
Sans Carne http://sanscarne.com/

Pinto Bean and Couscous Tostadas

By Sarah Taylor in Vegan, Vegetarian 4 Comments

pinto bean and couscous tostadasCraving some Mexican fare but looking to mix it up? I found this recipe in our local grocery store’s publication and have loved it ever since. Pinto bean and couscous mixIt’s a tostada made with a healthy mix of pinto beans, couscous, and carrots. It’s a dish that is easy to keep on hand as either a back-up for those nights when you can’t figure out what to make or don’t have much time. The beans, couscous, salsa, and tostadas have a long shelf life and all you need are the fresh veggies to add on top.
I like to use the large couscous for the mix.

The mixture of this dish is vegan; however, adding regular cheese and sour cream on top changes it to being vegetarian. So it’s completely up to you on how you put on the finishing touch. 

 

 

Pinto Bean and Couscous Tostadas
Yields 4
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Ingredients
  1. 1 15oz can pinto beans, rinsed and drained
  2. 3/4 cup vegetable broth
  3. 1/2 cup water
  4. 1/2 cup chopped carrot
  5. 1/8 - 1/4 teaspoon crushed red pepper
  6. 1/2 cup salsa
  7. 1/2 cup uncooked couscous
  8. 4 tostada shells
  9. 1/2 cup shredded cheddar cheese
  10. Optional: sour cream and lettuce
Instructions
  1. In a medium saucepan combine beans, broth, water, carrot, and crushed red pepper. Bring mixture to a boil. Reduce heat to simmer, uncovered, for 5 minutes. Stir in 1/4 cup salsa and couscous. Remove from heat. Cover and let stand for 5 minutes.
  2. Serve bean-couscous mixture on tostada shells. Top with cheese. If desired serve with sour cream, lettuce, and additional salsa.
Adapted from Publix Greenwise magazine publication
Adapted from Publix Greenwise magazine publication
Sans Carne http://sanscarne.com/

Vegan Kielbasa and Peppers

By Sarah Taylor in Vegan, Vegetarian 1 Comment

My mom used to make kielbasa and peppers when we were kids. Years ago I saw that Tofurky made vegan kielbasa and her simple recipe immediately came to mind. I like this dish because it’s easy to remember and the ingredients keep for quite some time so it’s a quick go-to when you want something fast and fresh. By no means is it culinary genius but it tastes great and is done in a flash.

How to:

  • Ingredients for Vegan Kielbasa and PeppersChop up two peppers – I usually go for red and yellow or orange. Sadly the red pepper I have in this photo was moldy when I cut in to it so I luckily had a green pepper on hand.
  • Chop up 1/2 to 3/4 of a sweet onion
  • Slice two kielbasa – for just the two of us we only need two but the package has four.

Before I start slicing and sautéing I cook a side of rice. I could do a lot better than the Rice-A-Roni brand and try to find a box mix that’s healthier but I just love the cheesy flavor of their Parm & Romano style. (Also, if you’re looking to make a side dish of rice that’s vegan then you’d use something else).

Cooking Vegan Kielbasa and PeppersFirst sauté the kielbasa in some olive oil until they start to brown. Set kielbasa aside. Then add the peppers and onion to the pan with more olive oil and sauté until they are soft and maybe a little brown on the edges. I put a lid on my pan to speed up the process. When the veggies are ready, add your kielbasa back to the mix. I like to throw in a dash of caraway seeds for a little more flavor.

Serve the kielbasa and peppers with your side of rice and enjoy!

Vegan Alfredo Sauce

By Sarah Taylor in Vegan, Vegetarian 0 Comment

Skip the lactose and fat but keep the flavor.

I found this alfredo(-ish) recipe from one of my go-to cookbooks: Quick Fix Vegetarian. It’s pretty easy to remember and it tastes great. I’m a cheese-hound and I like that this alfredo recipe gives you the impression of thick, satisfying cheese sauce but doesn’t pack on the pounds.

Vegan Alfredo SauceHere’s the mix:

  • 1 can of white beans – rinsed
  • 2 tablespoons of extra virgin olive oil
  • 1/2 cup Pesto – homemade or store-prepared (if you buy it from the store it could have parmesan cheese which is not vegan)
  • 1/2 cup of vegetable broth

Use a food processor to blend the beans, olive oil, and pesto. After mixed together, add the broth to give it the creamy consistency. Add more broth if it’s too thick. I end up using the full container of the store-prepped pesto because I love me some pesto flavor.

For tonight’s meal I boiled some whole wheat shell pasta, steamed organic broccoli, sautéed baby bella pre-sliced mushrooms, and mixed in a can of sliced black olives. Stupid-simple and super-yum. I had leftovers (score!) which will heat up easy for tomorrow’s lunch.