Salsa Salad

I'm stoked for fall to get here. I've caught myself looking longingly at the sweaters in my closest and planning when I'll bake my first apple pie this season... lighting pumpkin-scented candles even!

But, it's going to be pushing ninety degrees in New York City this weekend. Labor Day Weekend is coming; let's send summer out with a bang!

Ingredients

• one avocado, chopped
• two large tomatoes, diced
• one jar Trader Joe's Corn and Chile Tomato-less Salsa
• one jalepeño, minced (add only if you want your salad to have a little extra "kick")
• 1 1/2 - 2 cups cooked or canned black beans (if using canned, be sure to drain and rinse)
• 1/2 cup bell pepper (any color), diced
• salt and pepper, to taste

To Make

1. Combine all ingredients in a large bowl or container. Allow the salad to meld in your 'fridge for an hour or two. 

Does it get any easier than that?

Mexican Lasagna

A twist on an old favorite, this recipe for Mexican Lasagna layers enchilada sauce, corn tortillas, refried beans, vegetables, and cheese that reaches ooey gooey levels of deliciousness as it bakes in your oven. Enjoy it with some fresh cilantro or a dollop of guacamole and a glass of sangria (this one or this one would do nicely) for a dinner you won't soon forget!

Ingredients

• 1 1/2 cups enchilada sauce (jarred, canned, or homemade)
• 18-20 6-inch corn tortillas
• 1 can refried pinto beans, with or without chiles/jalapeños/salsa-style/etc. depending on your taste
• 1 can refried black beans, with or without chiles/jalapeños/salsa-style/etc. depending on your taste
• 2 medium tomatoes, diced
• 1-3 jalapeños, minced: Use one for a mild lasagna... more to add heat!
• 1 large yellow onion, diced
• 4 cups shredded cheddar or "mexican blend" cheese
• cilantro or guacamole for garnish

To Make

1. Preheat your oven to 400 degrees Fahrenheit.
2. Blend the two cans of refried beans using a spoon or food processor. Add a little water if necessary to make them more spreadable.
3. Combine the tomatoes, jalapeños, and onions in a bowl.
4. Coat the bottom of a 9x13 inch baking dish with enchilada sauce. 
5. Add a layer of tortillas.
6. For the next layer, spread half of the beans over the tortillas. 
7. Spoon half of your vegetables on top of the beans.
8. Sprinkle on a layer of cheese.
9. Add a second layer of tortillas. 
10. Coat the tortillas with more enchilada sauce. 
11. Spread the remaining beans on top of the sauce. It's okay if they blend a little bit.
12. Distribute the rest of the vegetables and another coating of cheese on top of the second bean layer.
13. Finish off with a final layer of tortillas, the rest of your sauce, and the last of the shredded cheese. 
14. Bake for 20-30 minutes, until golden brown and bubbling.
15. Allow the lasagna to set up for at least 10-15 minutes after removing from the oven to avoid a runny dinner plate.

Oven Roasted Chickpeas

Feel like a crunchy snack, but not in the mood to break out the chips and crackers? I love roasting chickpeas. There's a nice protein punch in this snack, and you get to customize your spices to boot!

Ingredients

• 1 15.5 ounce can of chickpeas
• 1 TBSP olive oil
• Your spices of choice (about 2-3 tsp total). Sky's the limit, so be creative and pick flavors you like. I like using:
• kosher salt and cayenne pepper
• garlic salt
• parsley and paprika

To Make

1. Preheat oven to 400 degrees Fahrenheit.
2. Rinse chickpeas thoroughly, and allow to drain.
3. Spread the chickpeas out in one layer on a cookie sheet and bake for 20-40 minutes, until golden and crunchy.
4. While they're still warm, toss the chickpeas in the olive oil, then stir in your spices.

Stuffed Peppers

Summertime is here, and peppers are in season. What to do? What to do? There's always tossing them into a cold salad or a morning omelet, but when you feel like something heartier, try stuffing them full of tasty brown rice, beans, vegetables, cheese, and spices.

INGREDIENTS

- 6 large bell peppers, any color... tops and seeds removed

- 2 cups cooked brown rice

- 4 medium tomatoes, chopped

- 1 small/medium sweet onion, diced

- 6 cloves garlic, diced small

- 1 cup cheese shredded (cheddar, monterey jack, parmesan, etc.), plus a little extra

- 1/2 cup red kidney beans

- 1/2 cup black beans

- 1 TBSP dried basil

- salt and pepper to taste

- 1 TBSP extra virgin olive oil

- 3/4 cup pasta sauce

- 1 cup vegetable broth

HOW TO PREPARE

1. Preheat your oven to 350 degrees Fahrenheit.
2. Sauté onions and garlic in olive oil until lightly browned.
3. In a small bowl, combine the vegetable broth and pasta sauce.
4. In a large mixing bowl, combine the rice, tomatoes, cooked onions and garlic, cheese, beans, and spices. 
5. Arrange the peppers, hollowed side up, in a baking dish.
6. Spoon the mixture from the large bowl into the peppers.
7. Poor the sauce and broth into the bottom of the pan, and sprinkle a little extra cheese on top of the peppers.  
8. Bake peppers for 30-40 minutes, or until the cheese is golden and bubbly and the peppers are tender when poked with a fork.

Zesty Black Bean Soup

It's a challenge to make a spicy black bean soup that doesn't taste like chili! Ease up on the chili powder, as a little extra broth, break out the crock pot and get ready to enjoy a soup that works great as a main dish or a side.

Ingredients
-  1.5 pounds dried black beans rinsed and soaked overnight in water (makes approximately 9 cups once soaked)
- 2 cups corn kernels
- 4 cloves garlic, minced
- 8 cups vegetable broth
- 3 cups tomatoes, diced
- 1 onion, diced
- salt and pepper, to taste
- 1 TBSP chili powder
- 1 tsp cayenne pepper
- 2 TBSP olive oil

How To Cook It
1) Put beans, corn, garlic, broth, tomatoes, and spices into your crock pot.
2) Meanwhile, heat a skillet, add the olive oil, and sauté onions until they're translucent and lightly browned.
3) Add the cooked onions to the crock pot with the other ingredients.
4) Cook the soup mixture on low for 8 hours.
5) Garnish individual bowls with your fav. homemade guacamole and fresh cilantro. Guac makes the soup smooth and creamy (not to mention extra delicious) when stirred in, so enjoy!

Salmon and Lentils

Okay, so from a vegetarian perspective this recipe could totally be Lentils and Salmon. I ate the lentils as a main dish, and had the salmon ready as a "side" for the much-loved omnivores in my life. I'm no expert when it comes to meat, but all in all this dish turned out pretty well. The original recipe is from the Good Housekeeping cookbook- I didn't have fresh tarragon on hand and used dried rosemary instead without any problems.

Ingredients
- 1 cup lentils, rinsed and picked through
- 2 1/4 cups water
- 3/4 teaspoon salt
- 1/8 teaspoon salt
- 4 pieces (6 ounces each) salmon fillet with skin
- 1 teaspoon olive oil
- 2 tablespoons olive oil
- 1/8 teaspoon coarsely ground black pepper
- 1/4 teaspoon coarsely ground black pepper
- 1  lemon
- 1 teaspoon dijon mustard
- 4 teaspoons chopped fresh tarragon
- 1 tablespoon butter or margarine
- 1/4 cup finely chopped shallots
- 1/4 cup chopped fresh parsley

How To Cook It
1) Preheat oven to 400 degrees Fahrenheit. In 2-quart saucepan, combine lentils, water, and 1/2 teaspoon salt; heat to boiling over high heat. Reduce heat; cover and simmer until lentils are tender, 20 to 30 minutes. Drain.
2) Meanwhile, grease 13-inch by 9-inch baking dish. With tweezers, remove any bones from salmon. Arrange fillets in single layer in prepared baking dish. Rub with 1 teaspoon oil and sprinkle with 1/8 teaspoon each salt and pepper. Bake until fish is just opaque throughout, 15 to 20 minutes.
3) While salmon is baking, prepare dressing: From lemon, grate 1/2 teaspoon peel and squeeze 2 tablespoons juice. In small bowl, with wire whisk, whisk together lemon juice, mustard, and remaining 1/4 teaspoon salt. Gradually whisk in remaining 2 tablespoons oil, then stir in 2 teaspoons tarragon.
4) In 10-inch skillet, melt butter over medium heat. Add shallots and cook, stirring, 2 minutes. Stir in lentils, lemon peel, and remaining 1/4 teaspoon pepper. Remove from heat and stir in parsley and remaining 2 teaspoons tarragon. Spread lentil mixture on platter. Arrange salmon on top of lentils and spoon dressing over salmon.

Chili Pie

The start of football season coincides with the beginning of chili season in our home. It doesn't get better than crusty, homemade bread or freshly baked cornbread on the side. This recipe combines the two for a quick and easy dinner that makes a great meal whether you're having guests over, a casual game day, or a combination of the two. It's based on the recipe found in the 2002 edition of Practical Vegetarian Cookery. If you're lacking fresh tomatoes, corn, and dried beans, simply substitute one drained and rinsed can of each for the filling ingredients listed below.

Ingredients

For The Filling You'll Need...
- 1 TBSP vegetable oil
- 2 garlic cloves, minced
- 2 bell peppers (one red, one green), seeded and diced
- 2 celery stalks, diced
- 2 tsp chili powder
- 1-2 tomatoes, diced
- 1 1/2 cups corn
- 1 1/2 cups cooked kidney beans
- 2 TBSP fresh cilantro, chopped + plus a little extra to garnish
- salt and pepper, to taste

For The Cornbread Topping You'll Need...
- 2/3 cup cornmeal
- 1 TBSP all purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1 egg, beaten
- 6 TBSP whole milk
- 1 TBSP vegetable oil
- 1 cup of your favorite sharp cheese, shredded

How To Cook It
1) Heat 1 TBSP of oil in a large skillet and gently fry the garlic, peppers, and celery for about five minutes until they're just softened.
2) Stir in the spices (salt, pepper, and chili pepper), tomatoes, corn, and beans. Bring all to a boil, reduce heat, and simmer for ten minutes. Add the cilantro.
3) Spoon all into an ovenproof dish and set aside.
4) Preheat your oven to 425 degrees Fahrenheit.
5) Mix the dry topping ingredients (cornmeal, flour, baking powder, salt). Once well combined, add the egg, milk, and oil. Stir until just moistened.
6) Use a spatula to evenly cover your chili filling with the cornbread batter.
7) Bake the Chili Pie for about 30 minutes, or until golden and firm.
8) Garnish with cilantro and serve.

Marinated Bean Salad

Simple to assemble, and easily keeps in your 'fridge for a week-- This salad has it all. Use it as a dip for chips, a zippy topping for your leafy greens, and more!

Ingredients
- 1 pound of cooked black beans
- 1 pound of cooked black eyed peas
- 1 jalapeño, diced
- 1 pound of cooked corn
- 1 1/2 cups celery, chopped
- 1 medium red onion, diced
- 1 cup extra virgin olive oil
- 1 cup apple cider vinegar
- 1/2 cup sugar

How To Make It
1) Combine sugar in a pot with oil and vinegar, and bring to a boil.
2) After dissolving the sugar, let the mixture cool. 
3) Put the beans, black eyed peas, celery, onion, jalapeño and corn in a container that has a good tight lid and pour the liquid over it. Give it all a stir and put in refrigerator for at least 24 hours.
4) Before serving, drain off as much needed and keep the unused salad in the oil mixture.

Note: Oil may solidify or get cloudy in the refrigerator. If this happens, simply set the on your counter and bring to room temperature before serving.

Veggielicious Enchiladas

Try adding some nutritional value to your baked enchiladas using this recipe. From the shallots in the sauce to the peas and peppers in the filling, you'll find plenty of ingredients that make this dinner a knockout! Kick the health factor up a notch by using wheat or whole grain tortillas instead of the white flour variety.

Ingredients

- 6 large tortillas
- 1.5 cups of your favorite shredded cheese (a cheddar-monterey jack blend tends to work well)

For the sauce you'll need...
- 2 1/2 cups tomatoes, chopped
- 3 shallots, minced
- 2 cloves garlic, minced
- 2 1/2 cups vegetable broth
- 2 tsp sugar
- 1 tsp salt
- 1 tsp chili powder
- 1 tsp cayenne pepper (Cayenne tends to add heat more than flavor, so if you like your enchiladas on the mild side, leave this spice out.)

For the filling you'll need...
- 2 cups black beans, cooked
- 4 TBSP peas
- 2 cups bell pepper (any color), chopped
- 1 jalapeño pepper, minced (leave out if you want a mild enchilada filling)
- 1/2 of a large Vidalia onion, minced
- 15 baby corn-on-the-cobs (approximately one can), sliced
- 4 TBSP extra virgin olive oil
- salt and pepper to taste


How To Cook It

The Sauce...
1) Add all ingredients to a pot. Bring to a boil.
2) Reduce heat and simmer for 20-30 minutes (stirring constantly), or until the mixture is reduced by half.

The Whole Enchilada...
1) Preheat your oven to 375 degrees Fahrenheit.
2) Heat the olive oil in a pan. Add all filling ingredients except for the beans and peas. Sauté on medium heat for about 5-10 minutes, until vegetables begin to brown just a little bit.
3) Stir the beans and peas into the pan and cook for another 1-2 minutes.
4) Divide the enchilada filling equally between the six tortillas. Roll up and lay seam side down in a glass baking dish.
5) Pour the sauce you've made over the top of the tortillas, and sprinkle the cheese over all.
6) Bake for 20 minutes, or until cheese is golden brown and bubbly.

Pasta Lentil Bolognese

This recipe became what I like to call... accidentally vegan. Translation: Laura forgot to add milk. It was delicious though, and it is nice to have a recipe that can be good with or without animal products.

The recipe comes from the April/May 2011 issue of Clean Eating Magazine. My in-laws gave us a subscription as a gift, and there's a lot of inspiration to be had by looking at all of their culinary creations. They describe what a bolognese sauce is with the recipe too, which is nice: Bolognese sauce is a rich ragout that simmers for hours, coaxing flavor from aromatic vegetables and texture from at least one form of meat. Our plant-based version honors it's roots with steady preparation (thankfully quicker than several hours!) that persuades sweet notes from caramelized vegetables and soft yet sturdy chew from meaty lentils. A splash of milk (OOPS) towards the end of an hour-long stovetop stay rounds out the zip of the tomato-based sauce.

Now, without further adieu, I give you Pasta Lentil Bolognese...

Ingredients
- 2 tsp olive oil
- 1 medium onion, diced small
- 1 medium carrot, peeled and diced
- 2 small celery stalks, diced small
- 1 small fennel bulb, diced smal
- 4 cloves garlic, minced (I used one head of garlic instead)
- 2 TBSP white wine vinegar
- 2 cups vegetable broth
- 1 cup lentils
- 28 ounces canned, diced/chopped tomatos
- 2 tsp oregano
- 2 tsp parsley
- 1 tsp basil
- 8 ounces pasta
- 1/2 cup low-fat milk
- 1/4 tsp salt
- 1/2 tsp fresh ground black pepper

How To Cook It
1) In a large Dutch oven or saucepot, heat oil on medium-high. Add onion, carrot, celery, fennel, and garlic. Cook, stirring often, until released water evaporates and brown bits begin to form on bottom of pot, about 15 minutes. Add vinegar and scrape any brown bits from bottom of pot as liquid evaporates. Stir in broth, 1 cup water, lentils, tomatoes, oregano, parsley, and basil. Reduce heat to medium and simmer, partially covered, for 45 minutes, stirring occasionally.
2) Meanwhile, bring a large pot of water to a boil and prepare pasta according to package directions. Drain pasta and set aside.
3) Add milk to bolognese and continue to simmer for an additional 10 minutes. Season with salt and pepper.

"Ever Changing" Chili

Most Fridays, I host a family-style dinner for our friends. It's so much fun cooking a good meal for folks who usually have to eat on the fly!

On the menu this week is freshly baked Broa (Portuguese Corn Bread) alongside my "Ever Changing" Chili. As you might expect, this chili is never the same twice. I don't always have the same beans, veggies, or spices in stock, so I use what I have. There have been times when I've made this dish using onion and garlic powder instead of the fresh stuff, and it still turns out just fine. I promise, you won't miss the meat!

Ingredients
- 4 cups dried kidney beans
- 1 cup dried black beans
- 1 cup brown rice
- 6 tomatoes, chopped
- 1 medium onion, diced
- 1 large head of garlic (Yes, the whole thing... I love garlic.), diced
- 2 poblano peppers, diced
- 1/8 cup brown sugar
- 1/4 tsp cumin
- 1/4 tsp chipotle chili powder
- 1 TSBP chili powder
- 1 TBSP salt
- 2 TBSP extra virgin olive oil
- 32+ ounces vegetable broth

How to Cook It
1) Put your beans in a large mixing bowl and soak in water overnight. Once soaked, rinse the beans and put them in a large crockpot.
2) Add the rice, tomatoes, brown sugar, cumin, chipotle chili powder, chili powder, and salt to the crockpot.
3) Heat up the olive oil in a medium to large pan and sauté your onion, garlic, and peppers until they just barely begin to brown.
4) Add the contents of your frying pan to the crockpot.
5) Using a large spoon, gently stir the ingredients together.
6) Pour at least 32 ounces of vegetable broth over the top of your mixture. There should be about an inch or so of liquid covering everything before you turn on the crockpot.
7) Time to cook your chili low and slow! Cover, and set your crockpot to cook on low for 8 hours.
8) Stir occasionally to prevent sticking.
9) As the crockpot chugs along, you can add more broth if you prefer a soupier chili, or let things be if you like your chili on the thicker side.