Shea's Seriously Addicting Homemade Salsa

My good friend Shea has many talents:  crafting, reading, singing, and being an overall awesome mom to her four kids.  She usually brings this salsa to craft night or book club, and I tell you, I have to wait til the end of the night to eat it because if not I will eat the whole bowl!  Sooo good!

1 can diced tomatoes, drained
1 can diced green chiles
1 medium tomato, chopped
1/3 onion, chopped (add more to taste)
Fresh cilantro to taste
About 1 tsp white vinegar or lime juice (add more to taste)
1 tsp garlic powder
1 tsp salt
Red pepper flakes to taste

Combine in your food processor or magic bullet, whatever you have.  Play around with the seasonings to taste as to what you prefer.

Vegan Shepherd’s Pie

This is my sis's recipe.  According to Kate, this pie is the perfect comfort food for a cold winter evening.

4 medium potatoes, diced

2 Tbsp. margarine

1/4 cup soy milk or liquid nondairy creamer

Salt and pepper, to taste

1 medium onion, finely chopped

1 Tbsp. vegetable oil

12 oz. faux ground beef-style crumbles (try Yves® Veggie Ground Round)

1 10.5-oz. can Campbells mushroom gravy (or 1 1/4 cups prepared vegetarian gravy of your choice)

1 6-oz. can mixed peas and carrots, drained

Salt, garlic powder, pepper, and cayenne, to taste

• Boil the potatoes for 20 minutes, or until tender. Drain and mash with the margarine and soy milk or nondairy creamer. Season with salt and pepper. 
• In a medium pan, sauté the onion in the oil until translucent. 
• In a medium bowl, mix the cooked onions, faux beef crumbles, mushroom gravy, peas and carrots, and spices. Pour into a pie pan. Top the crumble mixture with the potatoes, spreading to the edges. 
• Bake in a 350°F oven for 30 to 40 minutes, until the potatoes are browned and the crumble mixture bubbles out the edges.

Greek Salad

My sister Kate's recipe:

2 TBS red wine vinegar

4 garlic cloves minced

1 t dijon mustard

1/2 t sea salt

1/2 t pepper

1/4 cup e.v.o.o.

2 tom, cut into 3/4 inch dice

1 cucumber peeled and halved lengthsie and cut into 1/4 inch slices

1/2 cup pitted kalamata olives

1/4 red onion thinly sliced

3 cups marinated tofu “feta”

Salad greens

In a small bowl, whisk together the red wine vinegar, garlic, mustard, salt, and pepper. Slowly whisk in the olive oil; set the dressing aside.

In a large bowl, combine the tomatoes, cucumber, olives, and onion. Gently toss in the marinated tofu “feta” and dressing to taste. Serves as is for a side, or on top of salad greens for an entree.

Enchilada Bake

This is my sister Katie's recipe.  This recipe is a PETA favorite. It is easy to make and extremely flavorful—a guaranteed crowd-pleaser!

12 oz. vegetarian burger crumbles (try Morningstar Farms brand—www.kelloggs.com)

1 packet taco seasoning

2 15.5-oz. cans enchilada sauce

18 corn tortillas

2 15.5-oz. cans pinto beans, drained

2 green onions, chopped

2 cups vegan cheddar cheese, shredded (try Follow Your Heart brand—www.followyourheart.com)

1 4.5-oz. can diced green chilies

2 cups Fritos corn chips, finely crushed

• Preheat the oven to 375°F. 
• In a small bowl, combine the burger crumbles and taco seasoning and set aside.
• Spray a 9-inch by 13-inch pan with oil.
• In layers, spread a generous amount of enchilada sauce, 6 corn tortillas, 2 cans of pinto beans, a handful of green onion, a third of the shredded “cheese,” half the can of green chilies, lots more enchilada sauce, 6 more tortillas, all the seasoned burger crumbles, another third of the “cheese,” the remaining green chilies, more enchilada sauce, then the final 6 tortillas, more enchilada sauce, and the rest of the “cheese.” Cover in foil and bake for 30 minutes.
• Remove the foil, top the entire casserole with the Fritos, and bake for another 15 to 30 minutes or until bubbly and browned.

Makes 6 servings

Breaded and Baked Italian Eggplant

One of my sister Katie's recipes

1 eggplant

1/2 cup soy milk

Egg replacer equivalent to 1 egg

1 cup Italian-style bread crumbs

1 tsp. salt

1 tsp. pepper

1/2 cup flour

1/2-1 cup marinara sauce

Basil (optional)

• Cut the eggplant into 1/2-inch slices, then liberally coat with salt and set in a colander for 1 hour to drain. Rinse the excess salt from the eggplant and pat dry. 
• Preheat the oven to 400˚F. 
• In a medium bowl, combine the soy milk and egg replacer and mix well. 
• In another medium bowl, combine the bread crumbs with the salt and pepper. 
• Set up a breading station with one bowl for each: flour, egg replacer mixture, and bread crumb mixture. Dredge the eggplant in flour and shake off the excess. Submerge the eggplant in the egg replacer mixture, shake off the excess, and then coat evenly with bread crumbs. 
• Place the eggplant in a single layer on a lightly greased baking sheet. Bake, uncovered, for 25 to 30 minutes, or until the eggplant is crisp on the outside and tender inside. 
• Serve topped with marinara and chopped basil, if desired.

Red Lentil Curry

A recipe from my friend Stephanie. It was really good, and again, my kids ate it! Success!

2 T. olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 T. grated ginger root (or 1 t. powdered)
1 1/2 c. red lentils, cleaned and rinsed
1 can garbanzo beans, drained and rinsed
3 c. chicken broth
1 can coconut milk
2 t. curry powder
1 t. turmeric
salt to taste
hot cooked rice (my favorite is Jasmine)
cilantro, for garnish (optional)
plain yogurt (optional)

Start rice cooking. Heat oil in skillet, add onion and garlic. Cook, stirring, for 2-3 minutes. Add ginger. Cook until onion is soft, then add broth, lentils, garbanzo beans, coconut milk, curry powder, and turmeric. Cook until lentils are soft, 20-30 minutes. Taste for salt, add more if necessary. Serve over hot cooked rice. Could also make into soup by adding more liquid and either eliminating rice or adding a little with the lentils. If you want to add cooked cubed chicken, it would probably be good too. This could also be a side dish if you didn't want to eat it as a main dish.

A warning: If you're kind of a clean freak like me, I wouldn't give this to babies or toddlers who spill or messy with their food. Curry can stain really bad, and is hard to get out, so eat with caution (if you care!)

Black Beans and Polenta

I found this recipe on the back of a Westbrae Natural Organic Black Bean can. The great thing about it is that it's so easy and you probably have everything in your pantry already!

3 Tbsp. olive oil
1 medium onion, chopped
4 large garlic cloves, minced
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
1 tsp. cumin
3/4 tsp. ground coriander
1 tsp. dried basil
1/4 tsp. oregano
1 can black beans
1 14-oz. can diced tomatoes
Polenta (or cornbread, rice or couscous)

Heat oil in a large skillet. Add everything except the beans and tomatoes. Saute until the onions are soft, about 5 minutes. Add the tomatoes and beans and heat until bubbly. Serve over slices of pan-grilled polenta (or cornbread or rice.)

Note: I didn't have any dried coriander so I used fresh cilantro instead (which is what coriander is.) I also served it with couscous because my daughter loves it. You can also season it a bit more to taste. So yummy and healthy!

Seriously good Salsa :)

Does anyone even get on here anymore? If you do, leave a comment on this post so I know that this recipe blog is still alive! Anyway, this salsa is comparable to Chili's salsa, and in my opinion, just as good! And, it's super easy so that's a definite plus!

2 cans MEXICAN stewed tomatoes
1 or half bunch cilantro
1 small can Herdez green salsa
2 cloves garlic (or 1 tsp minced dried garlic)

Put one can tomatoes and cilantro in processor/blender and blend for like 20-30 seconds. Add the rest of the ingredients and pulse until garlic is no longer in big chunks.

This makes ALOT, but it will stay good in your fridge for about 5 days. Enjoy!

Avocado-and-Tomato Wedge Salad With Balsamic Vinaigrette

This is a very fast, easy and surprisingly filling lunch. Enjoy!

Avocado-and-Tomato Wedge Salad With Balsamic Vinaigrette

Rich avocados layered with heirloom tomatoes are highlighted in this tasty salad with a simple vinaigrette.
1/2 cup extra-virgin olive oil
1/2 cup white balsamic vinegar
1 garlic clove, crushed
1 tsp. ground mustard
Salt, to taste
Black pepper, to taste
1 ripe avocado
2 medium, firm heirloom tomatoes, cut into wedges
1 Tbsp. minced fresh basil

• In a small bowl, whisk together the oil, vinegar, garlic, and mustard. Season with the salt and pepper and set aside. 
• Carefully remove the skin from the avocado. Cut in half and remove the seed. Slice the avocado into 1/4-inch wedges. 
• Place a tomato wedge on a plate and layer an avocado wedge on top. Continue layering to create a fan shape. Do this on 2 plates. 
• Drizzle the vinaigrette over the wedges. Sprinkle the basil on top and serve immediately. 

Makes 2 servings

(And it's vegan!)

Red Kidney Bean Curry (Rajmah)

I made this for Sunday dinner yesterday. It was SO delicious! It has an ethnic taste with not too much spice. My ten month old Claire, LOVED it! Every time I'd give her a bite, she'd go "mmmmmm!!!!" So I'm sure your children will like it. It's vegetarian with tons of good protein, low fat, and fast. If you skip out on the dollop of yogurt, it's vegan. Enjoy! I got it from www.smittenkitchen.com

Red Kidney Bean Curry [Rajmah]
Adapted from an Arora spice blend

This is an Indian cousin of your favorite spicy red bean chili.
Serves 6

1/3 cup extra virgin olive oil
1/4 cup chopped fresh ginger
1 medium onion, finely chopped

1 plum tomato, diced

3 cloves garlic, chopped
1 large green chili, chopped (optional)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cumin seeds

1/2 teaspoon ground tumeric
1/4 teaspoon cayenne
8 ounce can of tomato sauce or 8 ounces of one of your choice
3 cups boiled red kidney beans or 30 ounces canned red kidney beans, undrained

1/2 cup chopped fresh cilantro (or parsley, if you’re cilantro-averse)

Heat oil in a deep sauce pan over medium heat for one minute. Add ginger, garlic, onion, green chili, and let sizzle for one minute. Add the tomato sauce, salt and remaining spices and cook for an additional five minutes, stirring frequently. Add the kidney beans with water or canned red kidney beans (undrained) plus one additional cup of water, and tomatoes. Bring it to a boil, then reduce to medium heat and let cook uncovered for 10 minutes. Remove from heat. Garnish with cilantro.
Serve over rice or with naan. A dollop of plain yougurt on top is heavenly.

Vegan Blueberry Pancakes

Sorry it's been FOREVER since I've posted on here! Since I last posted (as my sister mentioned below) my husband and I have eliminated nearly all meat (except for occasional fish) from our diets. It's been awesome! I don't even miss it! You can read why here if you'd like. Anyway enough about me, who knew there were so many delicious vegetarian and vegan recipes? When I didn't know much about it, I thought "What do vegetarians/vegans eat? Zucchini all day? Yuck! No thanks!" Now that I have been enlightened, these foods are so delicious I don't miss eating meat at all. Find out more at www.goveg.com.  Because eating less meat is: better for the enviornment, better for your health, kinder to animals, and cheaper on your grocery bill!

This is a Vegan Recipe: (if you don't want to go vegan, you can use normal cheese, eggs, milk etc. and these will turn out fine)

Blueberry Pancakes
These fluffy pancakes are packed full of delicious blueberries, and are the perfect start to your day.
2 cups white flour, preferably unbleached
3 Tbsp. sugar, preferably Sucanat
3 Tbsp. baking powder, preferably aluminum-free
1 tsp. sea salt
2 cups vanilla soy milk
3 Tbsp. canola or safflower oil
1/2 cup frozen blueberries
1/2 cup fresh blueberries
• Combine the dry ingredients in a bowl and sift together. Add the soy milk and oil and mix until the batter is smooth. 
• Ladle the batter onto a hot pancake griddle. Add frozen blueberries. Cook for 2 to 3 minutes on each side.
• Serve with fresh blueberries.