Tag Archives: green onion

Avocado Garbanzo Sammiches

Oh glorious garbanzo, how I love you.  You make fabulous dips and spreads, delicious soups and curries, and the most spectacular sammich salads.  When I saw you pairing up with avocado, oh my.  Swoon.  A huge thanks to Amuse Your Bouche for introducing the two of you.  ❤

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Run to your pantry and fridge!  Your mouth will be so happy.  🙂

ingredients

  • 1 avocado
  • 1 can (15 oz) garbanzo beans (chickpeas), drained
  • 2 green onions, chopped
  • 3 TBSP fresh cilantro, chopped
  • 1 TBSP lime juice
  • salt and pepper to taste
  • garlic powder to taste–I added this at the last minute–yum!
  • pita pockets and tomato for serving

Skin and pit your avocado and place it in a bowl with the drained chickpeas.  Mash them together with a fork or potato masher.  Leave a few “half” garbanzos for a nice texture.

mash chickpeas and avocado

Stir in green onions, cilantro, lime juice, salt and pepper, and garlic powder.  Taste and adjust seasonings.

add cilantro onion lime

Spread inside a pita, add a few tomato slices (I like roma tomatoes) and lunch is served!  I enjoy this sammich even when it’s cold outside.

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The creaminess of the avocado pairs nicely with the meatiness of the garbanzos and is perfectly punctuated by the onion and cilantro.  Lime brings the freshness and prevents the avocado from browning.  Leftovers can be safely stored in an air-tight container in the fridge for a day or two.

If you’re like me and enjoy a chickpea salad, you might also want to try my Curried Chickpea Salad Sammiches.  Yum!

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Filed under Garden produce, lunch, recipe, salad, vegan, Vegetarian

Tazza Toscano aka Those Filled Wonton Thingies

For this year’s New Year’s Eve party, I wanted to make appetizers and finger foods for everyone’s dietary preferences.  This one satisfies everyone but the gluten-free.  It was one I had completely forgotten about until I asked my son what food he’d like to have for the party.  He remembered these when I suggested a filled mushroom as a possibility.  “What were those things you made that one time?  The ones in the wonton wrappers?”  Oh!  The Filled Wonton Thingies!  I knew where to look for the recipe….I think.  Success!  I found the stapled sheets that contained the recipes from a wine tasting we had attended at a local winery and there they were, Tazza Toscana.  Crunchymeltyflavor-y bites of pure yum.  I made them vegan from a non-vegan recipe; easily adjusted to go vegan or not.  These disappeared quickly; devoured by vegans and non-vegans alike!

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They’re amazingly easy to put together.

ingredients

  • 1 lb sausage, breakfast or Italian, cooked and crumbled.  I used Gimme Lean Sausage-style.
  • 1 1/2 cup grated cheddar.  I used Daiya.  (Be careful with non-dairy cheese. Not all of them are vegan.)
  • 1 1/2 cup grated montery jack.  I used Daiya pepper jack.
  • 1 cup ranch dressing
  • 1 bunch green onions, sliced
  • 1 red bell pepper, diced
  • 1 package of wonton wrappers

Preheat oven to 375 F.

First, press wonton wrappers into 24 openings of mini muffin pans.  I discovered that the pestle from my small wooden mortar and pestle worked perfectly for this job.  Try to keep the wrapper as “open” as possible.

press wraps into tins

Bake the wraps for 5 minutes and remove to cooling racks.

bake wraps

Brown the sausage, breaking it up as you go.  I use a potato masher at the end to get a good crumbled texture.

brown sausage

Add cheeses, onions, pepper and ranch dressing to the cooked sausage and stir to combine.

add onion pepper cheese ranch

Divide the filling evenly between the 24 wrappers.  I had to “rob” some of the more generously filled ones to get enough for my 24.

fill and bake

Bake the filled wrappers for 10 minutes and transfer to a serving platter.  They are best served warm, right from the oven.

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Stand back.  Tazza Toscano are irresistible and will be immediately pounced upon by your party guests!  So yummy.  So easy.  I really should make these more often!

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Filed under appetizer, Holiday foods, recipe, side dish, vegan

Chili-Stuffed Peppers

This year has been a very good year for peppers in my garden.  This is the Big Bertha Bell pepper I picked this week that inspired a cruise around my fave vegan blogs for a stuffed pepper recipe.

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Success!  The Fat Free Vegan to the rescue!  I modified her recipe just a bit and loved the result; definitely a keeper.  I grew up eating peppers stuffed with a burger mixture, which I always loved, and these are just as yummy!

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I had everything I needed in my pantry and garden:

ingredients

  • 1 medium onion, chopped fine
  • 1/2 package fresh mushrooms, diced
  • 1 jalapeño pepper, minced (or more to taste)
  • 2 cloves garlic, pressed or minced
  • 1 16-ounce can black beans, drained and rinsed well (or 1 1/2 cups cooked black beans)
  • 1 1/2 cup corn kernels, fresh or frozen
  • 1 15-ounce can diced fire-roasted tomatoes
  • 1 cup prepared rice (I cooked 2 cups, and saved the remainder for other recipes)
  • 1 teaspoon smoked paprika
  • 1 1/2 teaspoon chili powder (or more, to taste)
  • 1 teaspoon salt
  • 5 bell peppers

For toppings:

  • 2 green onions, thinly sliced
  • cilantro, chopped
  • fresh tomato, chopped
  • avocado, sliced

Preheat oven to 400F.

Saute onion in a bit of veggie broth or water until translucent, about 3-5 minutes.

saute onions

Add mushrooms, jalapeno, and garlic.  Cook until mushrooms soften, adding broth as needed to prevent sticking.

add garlic mushrooms jalapeno

While onions and mushrooms cook, cut an opening down the side of each pepper, leaving the stem end on.  Carefully remove ribs and seeds.

cut opening in peppers

Chop the pepper parts you just cut off and add them to the pan.  Saute for a few more minutes to allow them to soften.

add diced pepper

Add beans, corn, fire roasted tomatoes, and spices.  Stir to combine and cook for a minute or two to blend the flavors.

add beans corn tomato spices

Add cooked rice.  1 cup was what looked right to me, but add more or less to your own taste.  Stir to combine.

add rice

Spray a pan with cooking spray and arrange peppers in it.  Stuff each with the filling.  Don’t they look yummy?!

stuff peppers

Bake 30-40 minutes, until peppers are tender.

bake til tender

Arrange toppings next to a pepper to serve, or place them on top.  Enjoy!

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I couldn’t stop making the yum sound.  I was a bit worried these wouldn’t be as hearty as a meat-stuffed pepper, but turns out they are just as satisfying if not even more so.  I had a fair amount of stuffing left over, which we’ve made into some mighty yummy burritos.  I think it would also be fabulous as a squash stuffing, and as a topper for a tofu scramble.  Yum, yum, yummy!

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Filed under comfort food, dairy-free, dinner, Food memories, Garden produce, lunch, recipe, Vegetarian

Black Bean and Sweet Potato Tacos

Last week before a Rockies game, we stopped into Prost, a Denver brewery specializing in German-style beers, or rather, biers.  We had lunch from the food truck parked outside.  I selected black bean and sweet potato tacos from the menu; yum-yum-yummy!  I just had to come home and try to make them, even though Michael is no big fan of the sweet potato.  I think they came out pretty close, if not even more yummy, due to the home grown tomatoes, green onion and cilantro topping them.  🙂

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These are super fast, super easy-peasy, and perfect for company no matter how they prefer to get their protein.

ingredients

  • 1 (15 oz) can black beans, drained and rinsed
  • 1 sweet potato, baked and diced (I baked mine in the microwave)
  • 1 small can diced green chiles
  • 1 clove garlic, pressed or minced
  • 1 tsp ground cumin
  • salt and pepper to taste
  • corn tortillas
  • lettuce, shredded
  • cilantro, roughly chopped
  • tomatoes, chopped
  • avocado, sliced
  • green onion, chopped
  • 1 lime, cut into wedges

Pierce the skin of the sweet potato and bake until done.  This took a bit over 4 minutes in my microwave; remember microwave power varies.  As soon as it becomes cool enough to work with it, peel and cut into 1/4 inch dice.

peel and dice sweet potato

In a pan, saute the garlic in a bit of veggie broth.  Cook until it starts to become golden and aromatic.

saute garlic

Add beans and green chiles to the pan, followed by sweet potato, cumin, salt and pepper.  Stir to combine.

heat black beans and green chile

Warm tortillas in the microwave, wrapped in a clean kitchen towel or tortilla warmer.  Prepare your toppings.

assemble toppings

Assemble tacos with the black bean mixture, green onions, cilantro, tomatoes, avocado, and lettuce.  Squeeze fresh lime juice over the tops.

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Enjoy with a bit of salsa if you like (Michael loves hot sauce on these), and a margarita or two!

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So how did the “Not a Big Fan of Sweet Potatoes” like them?  Michael sez, “Yum!” They were yummy the next night as some of the best leftovers ever.  You’ll get about 12 regular-sized tacos from this recipe.  I’m thinking they would make luscious little appetizers made with tiny corn tortillas.  The filling would also be spectacular rolled into corn tortillas and baked as enchiladas.  Oh yummy!

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Filed under appetizer, dairy-free, dinner, Garden produce, lunch, recipe, Vegetarian

Curried Chickpea Salad Sammiches

Last weekend, we were at a wedding up in a beautiful, flower-filled meadow.  Some 20 degrees cooler than the valley floor, it was still a warm day.  A light lunch of veggies and chicken salad sandwiches were served before the cake, and being vegan, I abstained from the sandwich.  Sigh.  How I love a good chicken salad sandwich.  My friend Barb, who is also vegan, was there and she told me she’d heard of making “chicken salad” using chickpeas.  Well!  Chickpeas are my fav and go great with curry, so I started thinking about how I’d make that all come together in a satisfyingly yummy summer sammich.  Oh, I am one happy, happy vegan!

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Next time I make this, I’m doubling the recipe; it’s that yummy and crave-able.

ingredients

  • 1 (15oz) can of chickpeas (garbanzo beans), drained
  • 1 tsp curry powder
  • 2-3 TBSP vegan mayo
  • 1/4 cup chopped cashews or peanuts
  • 1/4 cup chopped green onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped apple
  • splash of lemon juice
  • salt and pepper to taste

Drain the chickpeas and place into a food processor.  Pulse about 10 times to break up the beans, you want chunks, not hummus.

pulse chickpeas

Place the chickpeas and everything except salt and pepper into a bowl.

everything in the bowl

Stir until well combined.  Taste and add salt and pepper to your liking.  Add more curry and/or mayo if you like, or another splash of lemon juice to make it more spreadable.

stir til blended

Spread a bit more mayo on some yummy whole grain bread, add lettuce, and pile on the chickpea salad!  So yummy!

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Chicken-schmicken.  I’ve got a new favorite summer sammich!  This salad is better the next day, and is delish all on its own, or wrapped in a lettuce leaf or tortilla, or inside a pita pocket.

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Filed under comfort food, dairy-free, dinner, lunch, recipe, salad, side dish, snack, Vegetarian

Thai Peanut Veggies with Pasta

Pressed for time and tired of take-out?  Want somethin’ yummy using stuff you already have on hand?  Love the hot nutty wonderfulness of a Thai peanut sauce?  Look no further, my vegan friends; dinner will be chopstick-ready in no time.  (And for you non-vegans, stir in some rotisserie chicken if you like, but I’m thinking you ought to try it as written here–you won’t miss the meat!)

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This is another fabulous recipe from The Fat Free Vegan.  If you’re vegan and not following her blog or Facebook yet, go do that now!  (I’ll wait here until you get back.)  I’ve altered the recipe slightly, dropping the oil, adjusting to veggies I had on hand, and adding peanuts and cilantro for toppings/garnish.

ingredients

  • 8 oz pasta, prepared according to the package (I used udon noodles)
  • 4-5 cups mixed, chopped veggies (I have red onion, broccoli, two kinds of cauliflower, zucchini, and carrots here)
  • 2-3 cloves garlic, minced or pressed
  • 1/2 tsp ginger powder or 1 tsp fresh grated
  • 2-3 TBSP natural peanut butter, smooth or chunky  (I used chunky)
  • 1/2 cup hot water
  • 1/4 cup soy sauce
  • 2 tsp apple cider vinegar
  • 1/8- 1/4 tsp cayenne  (I used 1/4 tsp–we love spicy!)
  • 2-4 green onions, sliced
  • 1/4 cup dry roasted peanuts
  • 1/4 cup roughly chopped cilantro

Start heating water for your pasta and chop veggies into similar sizes.  Drop the pasta into the boiling water and saute veggies in a large pan, using veggie broth to keep them from sticking.

saute veggies

As the veggies and pasta cook, saute garlic and ginger in a bit of veggie broth for a minute or two–until aromatic.

saute garlic and ginger

Stir in peanut butter and cook until heated through and combined.  This will start sticking quickly; not to worry–the next step will release it from the bottom of the pan.

add peanut butter

Stir in water, soy sauce, vinegar and cayenne.  Mix until smooth–as smooth as you can get with chunky peanut butter, that is!  Add more water or more peanut butter to adjust the thickness to your liking.

add liquid and cayenne

Drain the pasta and toss with the sauce.

toss with pasta

Stir/toss in the veggies.

toss with veggies

Serve with sliced green onions, peanuts and cilantro.  How easy was that?!

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Perfect for a busy weeknight, fabulous for company, special enough for date night.  Delicious and more spicy for lunch the next day!  Yummy!  We love to use chopsticks for Asian foods…do you?

 

 

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Filed under dairy-free, dinner, Garden produce, recipe, Vegetarian