Easy Cuban Black Beans

Oh my word.  This crockpot recipe for Cuban Black Beans from Betty Crocker is SO GOOD.

We had chopped cilantro and avocado on top.

Totally to die for.  And totally vegan!

Easy Personal Sushi Bar

A couple of weeks ago, The Vegan Stoner posted some really yummy-looking Rice Balls. We just happen to have a lot of TVP sitting around that we need to find a way to use, so I added it to my list of things to try.  And, of course, as I got ready to make it, the recipe took on a Lazy Spin.

This recipe serves one person.  Multiply it by the number of people you're serving to make it as big or as little as you need!

Ingredients:

Basics - everyone needs these:

• 1 cup sushi rice, cooked with 2 tsp. vinegar
• 1/4 cup DRY burger-style TVP, rehydrated with 1/8 to 1/4 cup hot water
• 1 Tbsp. mayonnaise or vegenaise
• 1 small package roasted seaweed (nori)

Creative ideas - mix and match any or all of these to create your own custom sushi bar!  Pre-mix some ingredients or give each diner a small bowl to mix up their own concoction.

• Pickle relish - sweet and/or dill
• Chopped olives
• Soy sauce
• Wasabi paste (Japanese horseradish)
• Sesame seeds
• Tabasco sauce
• Gochuchang (Korean red pepper paste)
• Pickled ginger
• Veggies, such as avocado, carrots, cucumber, green onions
• Any other spicy or savory favorites!

Directions:
Take a sheet of nori out of the package. Put a spoonful of rice on it, then a spoonful of your delicious personalized sushi concoction.  Fold it up like a little seaweed taco, and enjoy!

My favorite blend was: TVP, mayo, soy sauce, tiny touch of wasabi, sesame seeds, and gochuchang
Mr. Vegetarian liked: TVP, mayo, dill relish, olives, soy sauce, sesame seeds, and wasabi
The Veggie Kid liked it simple: nori, rice, and soy sauce.  But, boy, does he love that nori!

Easy Southwest Quinoa

This is a delicious vegan recipe using quinoa, a protein-rich grain.  It's a quick and easy one-dish meal!  I adapted this from the recipe on the back of my Archer Farms quinoa.

Ingredients:

• 1 cup quinoa, rinsed
• 1.5 cups water
• 1 bag frozen steam-in-bag southwest corn & black bean mix*
• 3 Tbsp. lime juice
• 2 Tbsp. olive oil
• 2 tsp. ground cumin

After rinsing, combine the quinoa and water in a rice cooker and cook using the white rice setting.  When quinoa is ready, follow package directions to steam the frozen veggie mix in the microwave.  Meanwhile, combine lime juice, olive oil, and cumin in a small bowl.

Add vegetables and dressing to quinoa and mix together.

Makes 4 servings.

*Note: If you don't have the frozen veggie mix, the recipe is still pretty easy. In place of the mix, use

1 can black beans, rinsed and drained
1 can sweet corn, drained
1 red bell peper, diced
1/4 cup cilantro, chopped

I'm Back!!

For the past couple of years, Mr. Vegetarian has been doing most of the cooking while I drowned in work. Now he's working and I'm back in the kitchen. It's fun (so far)!

Yesterday I was shopping and found a bag of quinoa at Target. I've been hearing a lot about it, so I picked it up to look at it. It had a WONDERFUL looking recipe on the back, so I decided to get some and try it out.

The recipe called for black beans, corn, and a red bell pepper, along with some seasonings. Imagine my delight when I found a blend of just those things, already prepared, in the freezer section just a couple of aisles away!

I'm lazy, of course, so I immediately snatched it up. And at home, I googled directions for how to cook quinoa in a rice cooker. Gluten Free Goddess has very helpful instructions along with more quinoa recipes.

I plan to play with this recipe today, and if it's good, I'll post the whole thing!

Vegetarian 15-bean soup

I love the 15-bean soup mixes you can find at the store, but most of them come with a ham or "ham" flavoring packet. After a few unsuccessful experiments, I finally found the right mix of seasonings to make a delicious vegan soup!

In classic Lazy Vegetarian style, I use a crockpot to make this a minimally hands-on recipe.

• 1 (16-20 oz.) bag of 15-bean soup mix
• 1 large onion, chopped
• 2 tsp. minced garlic (I use the refrigerated kind, but you could use fresh if you're ambitious)
• 1 tsp. chili powder
• 1 can diced tomatoes (preferably no salt added)
• 3 bay leaves
• 1 tsp. dried rosemary (crush between fingers before adding to release the flavor)
• 1 tsp. black pepper
• salt (to taste)
• 2 tbsp. extra virgin olive oil
• 2 vegetarian bouillon cubes OR 2 tbsp. McKay's chicken seasoning

Discard the seasoning packet from the soup mix. Soak beans overnight in 8 cups water. In the morning, drain and rinse.

In the crockpot, combine beans, 8 cups water, onion, and garlic. Cook on low approx. 8 hours (longer shouldn't hurt as long as you have enough water). About 30 minutes before serving, add the remaining seasonings and turn crockpot to high.

Future variations I'd like to try:

• omit tomatoes and use diced potatoes instead (you'd have to add them earlier in the cooking process, I think)
• use lemon juice instead of the chili powder - or in addition

Aunt Marcia's Lentil Stew

We had this over Christmas while staying with Aunt Marcia, and WOW is it delicious!!

Bring 6 cups water to a boil and add the following ingredients:

• 1/3 c. brown rice
• 1/4 - 1/3 medium onion, chopped
• 1 stalk celery, chopped
• 8 shakes each: ground thyme & sage
• 1 Tbsp rosemary leaves
• 2 bay leaves
• 2 cloves garlic, minced

Set a timer for 40 minutes. At the 35-minute mark, add:

• 2/3 c. brown lentils
• 1 carrot, chopped
• 1 med. red potato, finely cubed

At the 25-30 minute mark, add:

• 1/3 c. red lentils
• 1 tsp salt (or to taste)

Easy Enchilada and Rice Meal

This easy meal uses a slow cooker and rice cooker, so you can prepare your ingredients the night before, set the timer in the morning when you leave for work, and come home to a delicious, nutritious Mexican meal!

Vegetarian Enchilada Casserole
originally from The Best Slow Cooker Cookbook Ever

The Main Dish
28 oz. canned crushed tomatoes in tomato puree
14.5 oz. canned chunky salsa
6 oz. canned tomato paste
30 oz. canned black beans, rinsed and drained
15.25 oz. canned whole kernel corn, drained
4 oz. canned diced green chiles
1.5 Tbsp. ground cumin
1/2 tsp. garlic powder

Layering Items
5 corn tortillas
2.25 oz. canned sliced ripe olives, drained

Combine all main dish items in a large bowl and mix well. Ladle about 1 cup of this mixture into the bottom of a 4-quart crockpot or slow cooker; spread evenly. Top with one whole tortilla and whatever portion of another one you need to completely cover the area. Repeat layers 2 more times, ending with the rest of the tomato mixture (spread it evenly over the top tortillas). Sprinkle the olives on top.

Cover and cook on the low heat setting for about 5 hours. Serve hot.

I like to serve it with corn or tortilla chips to add a little crunch. You can also add some shredded cheese or sour cream if you don't mind it not being vegan.


Cilantro Rice
originally from The Ultimate Rice Cooker Cookbook

1 tbsp. butter
1/2 small white onion, chopped
1 cup long grain white rice
1.5 cups water
1/2 tsp. salt
1/2 cup fresh cilantro, chopped

If you want to use only the rice cooker, turn it on the regular cycle, melt the butter and sauté the onion right in the cooker. You can also do this step in a frying pan if you'd rather. In either case, sauté the onion until it's soft and clearish.

Combine the onion and all remaining ingredients in the rice cooker; mix well. Set on regular rice cycle and enjoy. It smells heavenly while cooking and tastes just as good!

I was able to successfully make a double recipe in our 5.5 cup rice cooker.

A Baked Potato Meal

The mild-mannered baked potato -- no longer just a side dish!

The Basics
Baked potato
1/2 cup vegetable
1/2 cup beans
1/3 cup cheese
condiment

By changing up the toppings, you can create a completely different meal!

Variations

• Traditional: pinto beans, broccoli, cheddar, and sour cream
• Mexican: black beans, mixed veggies with corn, colby/jack cheese, and salsa
• Greek: white beans, spinach, feta, and canned diced tomatoes with garlic, basil & oregano

Ridiculously Easy Fruit Salad

Lacto vegetarian (possibly vegan with substitutions)

This is a super-easy fruit salad made extra yummy by vanilla yogurt. I've had many people ask me what the delicious "secret sauce" is... and then confess that they don't usually like yogurt! At our house, this salad, a big bowl of popcorn, and lemonade often make for an easy, light supper on weekend evenings.

1 med. can mandarin oranges, drained
1 can pineapple tidbits, drained
1 banana, sliced
1 cup seedless green grapes
1 container (6-8 oz.) vanilla yogurt*

Combine in a bowl. Serve.

*Substitute soy yogurt for a vegan option.

Speedy and Summery

Taco salad with corn on the cob
Lacto-ovo and vegan options

This is a great meal that has that summery feel to it! Thanks to the beans and chips in the salad, it includes a complete protein as well as plenty of veggies.

Corn on the Cob
Pre-heat oven to 350. When oven is heated, place unhusked corn on the oven rack and bake 20-30 minutes (until husks are slightly brown and shriveled). After removing from the oven, husk -- be sure to use a hot pad or mitt to protect your hands from the steam. Delicious by itself, with no added seasonings!

Taco Salad
1 bag salad mix (or 1 head lettuce, chopped)
1 can chili beans, undrained
2 tomatoes, chopped
1/2 lb. shredded cheese (optional)
1/2 bag corn or tortilla chips

Combine all ingredients, adding chips just before serving.

Desperation Dinner: Pasta and Sauce

Vegan and lacto-ovo options

The Basics:
Boil water. Throw in spaghetti. Warm your favorite sauce in microwave. Eat.

Pasta Variations:
Super-quick: angel-hair pasta
Healthy: whole wheat spaghetti
Less messy to eat: rotini or penne

Topping Variations:
Off-beat: diced tomatoes with basil, garlic, and oregano
Healthy: chunky garden-style pasta sauce with vegetables
Quasi-gourmet: pesto (bottled) and shredded parmesan
Note: Do NOT heat the pesto in the microwave - just mix a spoonful into the warm pasta

Be sure to make LOTS of pasta. It refrigerates well for 5-7 days, providing you with even more, even easier desperation dinners in the future!

Easy Bean and Cheese Enchiladas

Hearty and filling
Lacto-ovo (vegan if you use imitation cheese)

1 can vegetarian refried beans
2 cans red enchilada sauce
10 whole wheat tortillas
1 1/2 cups cheese

Garnishes: tomatoes, shredded lettuce, olives, salsa, sour cream, etc.

Preheat oven to 350 and spray a 13x9 inch casserole with non-stick cooking spray. In a bowl, mix the beans, half of one sauce can, and half the cheese. Place approx. 1/4 cup bean mixture down the center of each tortilla and roll up. Place rolled-up tortillas seam-side down in the casserole. Pour remaining sauce over the top and sprinkle with remaining cheese. Bake 20 min. at 350. Serve with garnishes.

Make-ahead tip: Freeze some or all of the enchiladas in an oven-ready casserole dish. When ready to eat, bake at 350 for 30 minutes.

Quick and Easy "Haystacks"

A great recipe for feeding a crowd
Lacto-ovo or vegan options

To make a haystack, begin with a layer of grain on your plate. Some popular choices are:
Corn chips (Frito style)
Tortilla chips
Doritos (your favorite flavor)
Rice (white or brown)

Add a warm protein or legume, such as:
Vegetarian burger crumbles, cooked
Chili beans
Chili Man vegetarian chili
Your favorite stewed beans (black beans, lentils, etc.)

Top with any or all garnishes:
Lettuce
Chopped tomatoes
Shredded cheese
Chopped onion or green onion
Olives
Salsa
Sour cream
Guacamole

Everyone builds their own, so you don't have to worry about finicky eaters. The hardest part is setting all the bowls on the table. Enjoy!

Easy Coleslaw Salad

Incredibly popular at potlucks!
Vegan

Dressing:
1/2 cup vegetable oil
3 Tbsp. vinegar
2 Tbsp. sugar
1 seasoning packet from Ramen Oriental flavor noodles

Combine and refrigerate several hours to overnight.

Salad:
1 bag broccoli coleslaw
3 green onions, sliced
1/2 cup sliced or slivered almonds
1 package Ramen noodles (raw), crushed

Combine all ingredients in a bowl, add dressing and mix together. Best when served immediately so the noodles are still crunchy, but it also holds up quite well as leftovers.

Quick & Easy Tip: Use kitchen scissors to slice the green onions directly into the salad.

Potluck Tip: Combine everything except the dressing and noodles in a covered bowl. Take the dressing in a separate container and the noodles in a zip-loc baggie. Dump the whole thing together just before serving.

Easy Greek Pasta with Spinach and Tomatoes

Quick, nutritious, and yummy!
Lacto-ovo and vegan options

This recipe originally appeared in Cooking Light, circa 1997.

1 lb. uncooked penne, ziti, or other short, tubular pasta
2 cans diced tomatoes, with garlic, basil, and oregano, undrained
1 can cannellini (or other white) beans, rinsed and drained
1 (10 oz.) bag fresh, washed spinach
8 oz. feta cheese (optional - without it, this is a vegan dish)

Cook pasta in salted water according to package directions.

Meanwhile, bring diced tomatoes and beans to a boil in large, non-stick skillet. Reduce heat and simmer, covered, 20 minutes. After 20 minutes, tear or cut spinach and stir into tomato mixture. Stir just until wilted, then remove from heat.

Serve tomato mixture over pasta, optionally sprinkling feta cheese over each serving.

Extra-healthy Tip: Use whole-wheat pasta to add even more fiber and cut the refined carbs.

Incredibly Easy Black Bean Soup

To your tummy in 10 minutes or less
Vegan

2 cans (15 oz. ea.) Ranch Style brand black beans, undrained*
1 can (8.75 oz.) corn niblets, drained
1 cup chunky salsa

Combine ingredients. Warm on stovetop or in microwave until heated through. Garnish with vegan (or not) cheese shreds and/or sour cream. Quesadillas make a fine accompaniment!

*Or, if you're a real cheapskate like me:
1 can (15 oz.) Ranch Style brand black beans, undrained
1 can (15 oz.) plain black beans, undrained