Category Archives: Vegetarian

Addison’s Italian Nachos

italian nachosI first had these nachos in college when I visited my sweet friend, Kaitlyn, for the weekend in Columbia, MO. I made the trip from Oklahoma with another good friend of ours.

It was the best girls’ weekend. We never stopped talking and if I remember correctly, we wore sweats the whole weekend.

One night we went to one of Kaitlyn’s favorite restaurants, Addison’s, for dinner and ordered their Nachos Bianco to split.

Addison’s used pasta chips instead of tortilla chips and Asiago and mozzarella in place of Mexican cheeses. Then the nachos were topped with fresh tomatoes, green onion, and banana peppers, which added a fantastic tangy flavor.

italian nachosIn my first attempt at recreating these nachos, I tried making pasta chips by breaking up lasagna noodles, boiling them, then frying them.

The chips tasted good as nachos but the cooking process was too lengthy for these to be the quick, easy nachos I had in mind. So I opted to do some research to find a better method.

There seemed to be a pasta chip consensus on the internet – use wonton wrappers.

They were the perfect solution because they fry up really quickly. It took me about 10 minutes to fry these up in a large skillet.

After the chips are made, all you do is sprinkle on the cheese and either black beans, chicken, or Italian sausage and bake until the cheese is melted, around 5 minutes. Sprinkle on the veggies and then DIG IN. Best when shared with friends. :)

Addison's Italian Nachos

  • Servings: 2-4
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  • 20 wonton wrappers, cut in half to make triangles (makes 40 chips which covers 1 sheet pan)
  • roughly 1 c. canola oil
  • salt for the pasta chips
  • 1 heaping c. shredded good quality Asiago
  • heaping 1/2 c. shredded mozzarella (plus an extra pinch for good measure ;))
  • 1 roma tomato, diced
  • 2-3 green onions, thinly sliced
  • handful of sliced banana peppers
  • black beans, cooked chicken or cooked Italian sausage

For the chips:

In a large skillet, heat the canola oil over medium heat for a few minutes. Once the oil is hot, add the halved wonton wrappers in batches. They fry very quickly. The chips are done when they turn opaque, bubble up, and turn slightly brown at the edges. Let drain on paper towels and sprinkle with a little salt.

For the nachos:

Heat oven to 350º. Spread out the chips on a baking sheet, sprinkle on the cheese and either black beans, chicken or sausage. Bake until the cheese is melted, about 5 minutes or so. Sprinkle on the tomatoes, green onion, and banana peppers. Serve immediately.

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White Bean Chili

white bean chiliIn the same way a song has the power to transport you back to that awkward middle school dance, this white bean chili has the power to transport me back in time.

Not that far back though. Just to last fall when I moved from Oklahoma to Wisconsin.

I was working from home at the time, which was a harder transition from being in an office than I thought it would be. We were running low on groceries and I also really needed to get out of the house.

I went to Colectivo, a local coffee shop, to get coffee and lunch and work for a while. I spotted White Bean Chili on their menu and immediately knew I wanted to try it.

It was fantastic – hearty, slightly creamy, lots of warm spices, and it was served with some whole-wheat toast. From the first bite, I knew I had to recreate it.

white bean chiliI ordered it a few more times and eventually asked if I could get the recipe. I didn’t get the recipe but they did give me the ingredient list, which was like a golden ticket.

It made the recreation process infinitely easier.

Vegetarian or not, this chili is truly delicious. I did try a version of it with chicken and chicken broth but I thought the original version was better. If you do prefer to add meat, I would recommend sticking with the original recipe and just add in some cooked chicken.

White Bean Chili

  • Servings: 4-6
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  • 1 small onion, diced
  • 3 stalks celery, diced
  • 2 garlic cloves, minced
  • 1 zucchini, diced
  • 1 red pepper, diced
  • 1 ½ T. ground cumin
  • ¾ t. dried oregano
  • ¾ t. ground coriander
  • pinch of cayenne (omit if you don’t like spice)
  • 3 c. water
  • 1 15 oz. can Northern white beans, drained and rinsed
  • 1 15 oz. can garbanzo beans, drained and rinsed
  • 1 heaping T. flour
  • 2 T. olive oil
  • salt and pepper to taste

In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the onions, celery, garlic, and a pinch of salt and let them cook for 2-3 minutes. Add the zucchini and red pepper and cook for 2-3 minutes. Add the cumin, oregano, coriander, and cayenne, cook for 1 minute until fragrant. Pour in the water, Northern white beans and garbanzo beans. Bring the chili to a boil and reduce to simmer for 30 minutes. After 30 minutes, mix the flour with 1-2 T. water until smooth in a small container; make sure there are no flour lumps. Pour the mixture into the chili and give it a stir. Let it cook for another 10-15 minutes to thicken up.

Inspired by Colectivo’s White Bean Chili.

Maple Cinnamon Granola

maplecinnamongranolaI haven’t purchased granola in over a year now.

Once I realized how easy it is to make granola, I started making my own and never looked back.

It’s essentially like making Chex Mix – mix up your liquids, pour it over the munchies in your mix (in this case, oats & chopped nuts), then bake it. It really is that easy!

My first version of granola is still one of my favorites and I make it all the time. I was itching for a new combo though and decided on maple and cinnamon. You can never go wrong with maple and cinnamon.

maple cinnamon granolaThis granola is sweetened with maple syrup (apparently I’m on a maple syrup spree) and flavored with ground cinnamon and maple extract for an extra maple boost.

Maple Cinnamon Granola

  • Servings: about 4 cups
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  • 4 c. rolled oats
  • 1/2 c. chopped nuts, optional
  • 1/2 c. real maple syrup (I used Grade B.)
  • 1/4 c. refined* coconut oil in a liquid state
  • 1/2 t. maple extract
  • 3/4 t. ground cinnamon
  • pinch of salt

Preheat the oven to 300º and line a baking sheet with parchment paper. Pour the oats and chopped nuts in a large bowl. In a liquid measuring cup or bowl, whisk together the maple syrup, coconut oil, maple extract, cinnamon, and salt. Pour the liquid mixture over the oats and nuts and stir thoroughly until everything has been covered with the liquid. Pour the oats onto the paper lined baking sheet and spread the oats out evenly. Bake for 40 minutes. Let the granola cool completely, then store in an airtight container.

*Please note if you use unrefined coconut oil, it will add a slight coconut flavor to the granola. Refined coconut oil has no taste which is what I used for this recipe so the maple & cinnamon flavors would stand out.

Tex Mex Black Bean Burgers

black bean burgers

I’m not a vegetarian but I sure do love a good black bean burger.

It’s probably because they typically have really good spices in them. Plus they’re very filling and satisfying. (Hellooo fiber!)

The first time I had a black bean burger was with my best friend when I visited her in Dallas one time.

It had onion, garlic, bell pepper and plenty of Mexican spices. I really liked it and kept meaning to come up with my own recipe.

Little did I know it would take me a year to do!

black bean burgers

I tried a few times but really didn’t like how they were turning out so I put it on the back burner until recently.

My version is different than the one I had in Dallas but I was really happy with the end result.

I used a combo of black beans and brown rice and then pumped up the flavor with green chilies, lime juice, and lots of spices. They are pan-fried and hold together well as they are flipped (still be gentle though).

Tex Mex Black Bean Burgers

  • Servings: 6-7
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  • ¾ c. cooked rice (use leftover or about 1/3 c. uncooked rice, use quick cooking to make this a fast dinner)
  • 1 15 oz. can black beans, drained and rinsed
  • 1 4oz. can diced green chiles, drain a little of the liquid
  • ½ medium red onion (about ½ c.)
  • juice of 1 lime
  • 1 egg
  • ¼ c. breadcrumbs
  • 1 ½ t. chili powder
  • ½ t. garlic powder
  • ½ t. ground cumin
  • ¼ t. ground coriander
  • 1 t. salt
  • 2-3 T. canola oil

Combine all of the ingredients except for the canola oil in a medium bowl and use a potato masher to mash up the beans and combine the ingredients. (If you have a food processor, I recommend using that. I don’t have one.) Heat the canola oil in a large non-stick skillet over medium heat. Form patties that are about 4” in diameter and ½” thick. Once the oil is hot, start placing the patties in the skillet. The patties will be sticky, reshape them in the pan if needed. Don’t overcrowd the pan. Cook the first side for about 5-6 minutes, leaving the patties undisturbed while they cook. Carefully flip the patties and cook for 4-5 minutes on the second side. The burgers are done when they are brown and crispy on the outside. Line a large plate with paper towel and place the cooked burgers on it. If needed, add a little more oil to the pan and cook the rest of the patties. They will cook faster since the pan will be much warmer, 3-4 minutes per side. If the pan seems too hot, turn it down a little. Top with salsa, guacamole, or cilantro.

Author: Recipe or Not

Mediterranean Bean Salad

mediterraneanbeansalad.edit

Leafy green salads are the last thing I’m craving this winter. I bought some spinach a few weeks ago with every intention of making salads.

I used a handful here and handful there in non-salad recipes and eventually the rest sadly went bad in the bottom of the crisper drawer. Whoops.

I decided I needed an alternative. Something fresh and satisfying that I would actually eat this winter. So that’s how this recipe was born and I gotta tell ya, I love this bean salad.

mediterraneanbeansalad1.edit

It’s fresh, filling, and chock full of ingredients that are good for you. And even better – it’s ridiculously easy, lasts a few days in the fridge and makes the perfect snack or lunch when it’s served with pita chips or piled into a pita pocket.

Mediterranean Bean Salad

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makes roughly 6 cups

  • 2 roma tomatoes, diced
  • 1 cucumber, diced (peeled, optional)
  • 3/4 c. red onion (about 1/2 medium onion)
  • 1 15oz can garbanzo beans, drained and rinsed
  • 1 15oz can kidney beans, drained and rinsed
  • handful of parsley, chopped

For the dressing:

  • juice of 2 lemons (about 1/4 c.)
  • 1/3 c. olive oil
  • 1/4 t. dried oregano
  • 1/4 t. ground cumin
  • pinch of salt & pepper

Pita chips or pita pockets for serving.

In a medium-large bowl, combine all of the beans & diced vegetables. Add the dressing ingredients and stir until everything has been thoroughly mixed. Let chill for an hour in the fridge and give it a stir before serving. Taste it and add a little more salt if needed.

https://recipeornot.wordpress.com/2015/01/21/mediterranean-bean-salad/

Healthy Chocolate Smoothie

healthychocolatesmoothie

Heyoooo. So 2015. Feeling good so far? Are you all rested up and ready with your list of things to conquer this year?

If you’re anything like me, you lose sight of many of your year-long goals by February. Knowing I do this, I scrapped resolutions this year. Threw ’em out the window. Buh-bye. Instead, I’m focusing on quarterly goals. Three months at a time seems more manageable and still enough time to create a new habit or complete a project.

Since one of the most common New Year’s resolutions/goals people make is about eating better, I thought I’d share a healthy smoothie. When I need a chocolate fix but want to stay in the healthy eating groove, this is what I make. It’s naturally sweetened with honey and it has protein powder in it so it would also be a great treat after a workout. The texture is similar to that of a frappuccino.

Healthy Chocolate Smoothie

  • Servings: 1
  • Print

  • 3 T. good quality vanilla protein powder
  • 2 1/2 T. cocoa powder
  • 1 T. honey
  • 3/4 c. almond milk (use any milk you like)
  • handful of ice
  • pinch of instant coffee, optional

In a blender, combine all of the ingredients and blend until there are no longer large ice pieces and the consistency is what you want.

 

 

Asian Chopped Salad with Sesame Dressing

asianchoppedsalad1

I’m on a salad spree.

And by spree, I mean I posted a salad recipe last month and loved it so much I decided to create another one.

Ok, so it’s not really a spree but let me tell you why I’m so into these salads right now.

I’m an accountant and work in an office all day. I’ve learned the hard way that it’s best to avoid eating heavy lunches during the workday.

They make the already difficult 2:00 slump EVEN HARDER.

asianchoppedsalad

That’s where this perky and colorful salad comes in. It’s packed with all sorts of good-for-you ingredients. Plus we’re adding some grains to make it more filling.

No more 2:00 crash with this for lunch and I’ve noticed I have more energy when I get home too! Soo, uh… you should.. *nudge nudge* … make this salad. ;)

It tastes as fresh as it looks with a smooth sesame dressing to drizzle on.

PS – Have you entered to win these kitchen goodies? The giveaway closes at 10:00pm CDT TONIGHT (9/4). There is still time to enter! Find out how here: Recipe or Not Giveaway.

_recipeornotgiveaway_2

And one last announcement — next week I’ll be doing a series of some of my favorite snacks! A new snack will be in your inbox Monday, Wednesday, and Friday. :)

Asian Chopped Salad with Sesame Dressing; Recipe or Not

serves 4-5

For the salad:

  • 1 5oz. package spinach leaves (I tore mine into smaller pieces.)
  • 1 cucumber, diced
  • 1 red bell pepper, diced
  • 1 cup shredded carrots
  • 2-3 green onions, diced
  • 1 1/2 c. shelled edamame
  • 2 c. cooked brown rice (or quinoa)
  • sesame seeds for garnish

For the dressing:

  • 1 garlic clove, minced
  • 1/2 c. olive oil
  • 3 T. soy sauce
  • 3 T. honey
  • 2 T. rice vinegar
  • 3/4 t. sesame oil 
  • Want to add some spice? Use sriracha or crushed red pepper flakes.

Combine the salad ingredients in a large bowl. In a mason jar or container with a tight light, shake the dressing ingredients until everything is completely mixed. You may need to use a fork or spoon to whisk/scrape the honey off the bottom before shaking the dressing.

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