A few of my favorite recipes!

There is something about the dropping temperatures that makes me want to make hearty home cooked meals.  Below are a few of my favorite recipes I've stolen from cookbooks and amended over the years.  Let me know if you try any and how they turn out!

Three Bean Tacos
2 cloves garlic minced
1 tbsp chili Powder
2 tsp oregano
2 tsp cumin
1 tsp cayenne pepper
1C chopped onions

1C chopped bell peppers (any colour)
1C black beans (from a can drained and rinsed)
1/2 C kidney beans (from a can drained and rinsed)
1/2 C chick peas (from a can drained and rinsed)
9oz can of tomato sauce
12 taco shells (hard or soft)
 In a pan over medium heat sautée onions, garlic and bell peppers until soft (2-5 mins), add all spices, beans and tomato sauce let simmer until it thickens (20 mins).  Stuff soft or hard taco shells, top with lettuce, tomato and hot sauce!  Non-vegans can also top with cheddar cheese. Makes 12 tacos. YUM!!! 

Tomato and Navy Bean Soup
1 tbsp chili powder
2 tsp marjoram
1 tsp cayenne pepper
2 cloves garlic minced
2 bay leaves

1C brown rice
1C chopped onions
2 - 15oz cans of stewed tomatoes (preferably unsalted)
1 large can of navy beans

In a large pot sautée onions and garlic until translucent (2-3 mins), add spices and bay leaves, 1C uncooked brown rice, 2 cans of stewed tomatoes plus two cans of water and bring to a boil.  Let simmer for 45 mins add beans and let simmer for another 5 mins.   This is a wonderful thick soup that will warm any cold day!




Sweet Potato and Black Bean Enchiladas
1 clove garlic minced
1 tsp cayenne pepper
1 tsp cumin
2 large sweet potatoes (boiled and mashed)
2C black beans (from a can drained and rinsed)
1 large can green enchilada sauce
1C cheddar cheese (optional)
10 small flour tortillas

Boil the sweet potatoes until soft (can also be done in the microwave), drain and mash, mix in the garlic, spices and beans. Spoon the mixture into flour tortillas and roll, placing seam down into a baking dish. Careful its hot!  Fill baking dish with rolled enchiladas (non-vegans can add cheddar cheese inside and on-top of the enchiladas as well) top the enchiladas with the enchilada sauce, back at 350F for 15-20 mins until the cheese melts or the edges of the tortillas have started to slightly brown. Enjoy!

Asian Inspired Leek Soup
2 leeks, washed and thinly sliced
2 green onions thinly sliced
1 portobello mushroom sliced
1C shelled edamame beans (frozen is ok)
1C cubed xtra firm tofu
3C baby spinach
3 small baby bok choy chopped
2 liters vegetable stock
1 package of vermicelli noodles

In a large pot or dutch oven over medium heat sautée the leeks and green onions until translucent (5-10 mins), add 2 liters of vegetable stock, bring to a boil and let simmer for 5 mins, add edamame beans and let simmer for 5 min, add tofu and let simmer for another 5 mins. Add baby bokchoy, spinach and mushroom and let simmer for 5 mins.  In a soup bowl add 1/4 package of dry vermicelli noodles, ladle soup over noodles, let sit for 3 mins as noodles soften and enjoy!  This is a great recipe to use up veggies in the fridge, shredded carrot works well, lemon grass, kale, mini potatoes, any kind of mushroom.  For none vegans substitute tofu for cooked chicken, pork or beef thinly sliced.

Happy cooking!!