As I type I'm sinking my teeth into a hearty and fully satisfying meal that happens to be organic~whole~vegetarian! So I decided to share a few recipes that I've been making over the past few days.
Vegetarian Chili & Salad
Drizzle about 2-3 tbsp of olive oil in a pot. Add 3 cloves of minced garlic, half a large diced onion, half a diced green bell pepper and a diced fresh jalepeno. Saute together until soft. Add 2 cans organic tomato sauce, 1 can of organic diced tomatoes, chopped yellow squash, chopped zucchini, 1 can organic red kidney beans, 1 can of organic northern beans. Add spices: 2 tbsp cumin, 1/2 tbsp garlic powder, 1 tbsp. chili powder, 1/2 tbsp of paprika, 1/4 tsp black pepper, 1/4 tsp cayenne pepper, 1/4-1/2 tsp. sea salt. Simmer for 15-20 minutes.
My salad had romaine & spinach leaves, carrots, tomatoes, chick peas, kidney beans, fresh parsley, and fresh cilantro. I used Organicville's olive oil & balsamic vinaigrette. Yum!
Spinach Tomato Basil Pasta
Cook whole wheat pasta as directed. Saute 2-3 cloves minced garlic and chopped red onions in about 4-5 tbsp of olive oil. Add fresh diced tomatoes, salt, pepper & oregano. Add fresh spinach and fresh chopped basil for the last 2 minutes or until wilted. Toss together with cooked pasta. Add salt & pepper if needed.
Spaghetti with Steamed Squash & Zucchini
Saute 2-3 cloves of garlic in olive oil (I pretty much do this with everything!!! Ha.) Add 2 cans of organic tomato sauce, 1 can of diced tomatoes, and spices: garlic powder, oregano, parsley, onion powder, salt & pepper. Simmer together for 15-20 minutes.
Black Bean Tacos w/ Homemade Guacamole & Salsa
Put corn tortilla in skillet. Smear generous portion of organic canned refried black beans on top. Heat through (be careful not to burn tortillas). Remove from skillet and top with fresh tomatoes, lettuce, salsa & fresh guacamole.
Put whole avacado into food processor. Add fresh cilantro, red onion, 1 clove minced garlic, a drizzle of rice milk, 2 tbsp fresh salsa, a big squirt of fresh lime. Blend together until the right consistency. Add more rice milk if needed.
When I made this soup I basically took all the veggies I had leftover in my fridge. I didn't really measure- so I'm guessing on the measurements.
Saute 3 cloves of fresh minced garlic in olive oil in a pot for 1-2 minutes. Add organic vegetable broth (1 box) and 3-4 cups of water. Add vegeatbles: zucchini, squash, red onion, carrots, celery. Add 1 cup of barley and 1 can of diced tomatoes. Add herbs/spices: lots of sea salt & pepper, 1 tsp sage, 1 tsp garlic powder. Simmer until vegeatble are soft. Add chopped kale and chopped fresh basil & parsley in last few minutes. Add more salt & pepper if needed.