Fresh Greens From A Crumby Kitchen

Vegetarian Adventures From Messy Mishaps to Mouthwatering Masterpieces

[crumbykitchen]

Horseradish & Cheddar Potato Bites 

Crispy and flavorful. Yum! My rendition of Vegetarian Times’ Duchess Potato Recipe

Ingredients

4 russet potatoes (2½ lb.), peeled and sliced into ½-inch-thick rounds

4 Tbs. (½ stick) softened unsalted butter, plus 2 Tbs. melted butter, divided

½ cup low-fat milk

2 eggs

2 TBS prepared horseradish

Salt & Pepper

½ cup shredded cheddar cheese

½ tsp. smoked paprika

Instructions

1. Place potatoes in large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, and cook 18 to 20 minutes, or until tender. Drain. Use hand mixer to combine potatoes, softened butter, milk, eggs, horseradish, salt and pepper. Mix in cheese.

2. Preheat oven to 400°F. Spray baking sheet with cooking spray. Scoop potato mixture onto making sheet with ice cream scoop.

3. Whisk paprika into 2 Tbs. melted butter, and gently brush or drizzle butter over top of each potato bite. Bake 15 to 20 minutes. Adjust oven heat to broil, and broil potatoes 1 minute for extra color, if desired. Serve hot.

[crumbykitchen]

Individual Spinach Artichoke Lasagna :) 

[crumbykitchen]

Curry Cashew Cauliflower. So simple and delicious! This is my rendition of an old Clean Eating Magazine recipe.

Ingredients:

3/4 C. Cashew Butter

1 TBS Olive Oil

1 tsp. curry powder

1/2 tsp. black pepper

1/2 tsp. smoked paprika

1/2 cup raw cashews

1 head cauliflower cut into florets

Instructions:

Preheat oven to low broiler

In large bowl, mix cashew butter, olive oil, and spices

Mix in the cashews and cauliflower until well coated

Coat a baking sheet with cooking spray then spread the cauliflower evenly on the baking sheet

Bake for 6-8 minutes until cauliflower is tender. Keep a close eye on it to make sure it doesn’t burn.

Eat on its own or serve over brown rice

[crumbykitchen]

With 7 grams of heart-healthy fiber, this mouthwatering dish is brimming with vitamins and minerals: It contains more than 75% of your DV of vitamin A.

Love love love this recipe :)

[crumbykitchen]

Surprise Veggie Black Bean & Rice Burgers

They say, necessity is the mother of invention. This is especially true when you’re starving after a long day of work and don’t want to face the pre-Thanksgiving crowds at the grocery, AND have an almost-empty pantry. 

While running through a mental checklist of food we have on hand on the drive home from work this evening, the stars aligned, and I surmised that I had enough supplies to take a stab at homemade black bean and rice burgers for the first time. 

As a 6 year vegetarian, there is nothing more depressing than going to a restaurant and only being faced with a veggie burger and fries as a meal option. A veg cannot live on veggie burgers alone! But desperate times called for desperate measures, and this is how my quest for a quick and easy, (as usual), small-amount-of-ingredients-veggie burgers began. To my pleasant surprise, it was filling, crispy, and very tasty! 

Ingredients

1 can black beans, drained

a few dashes of salt, black pepper, chili powder, garlic powder, and smoked paprika

1 TBS olive oil

2 TBS Worcestershire sauce (veg)

1/2 cup Panko bread crumbs

2 eggs

1 cup cooked rice (I used brown)

2 TBS or Olive Oil or Butter or any grease you prefer

Directions

Pulse black beans, spices, and olive oil in food processor until beans are well blended

Put black bean mixture into large mixing bowl. Add Worcestershire, Panko, eggs, and cooked rice and mix well. Once everything is mixed, it should have a consistency similar to ground beef.

Heat skillet over medium heat and grease with oil, butter, or whatever your heart desires

While skillet is heating, form patties. Add patties to skillet and cook until edges begin to brown, (about 3-ish minutes) and flip to cook on the other side.

Serve with whatever toppings you prefer! I used soy cheddar slices, pickles, ketchup & mustard. 

P.S. - no pics lately, because, frankly, I don’t have the patience to stage my food to look semi-presentable. It’s generally a piled up mess, and while unattractive, it is still delicious!

[crumbykitchen]

Vegan (Not) Tuna Salad

This recipe is in my arsenal of quick, cheap, & easy lunch recipes. I found it on the HappyHealthyHippy Instagram a while back. It takes less than 5 minutes and it’s delicious. I almost always have the ingredients on hand, so it’s one of my favorite go-to lunch options when I don’t have leftovers from the night before and don’t want to spend the cash going out to lunch. 

Ingredients

1 Can of Chickpeas, drained 

2 TBS Vegan Mayo (Nayo Whipped from Nasoya)

1 TBS Sweet Relish

2 tsp Yellow Mustard

A few dashes of Black Pepper

A dash of Cayenne if you’re feeling spicy

Directions

Mash up the chickpeas with a fork or potato masher

Mix all of the ingredients together

Boom! Done. 

Serve on saltines or make a sandwich out of it. Just follow your heart and do whatever feels right. 

[crumbykitchen]

Best Potato Soup Recipe

Today is the first Sunday below 70 degrees that we’ve had in a while! In celebration, I made my favorite potato soup recipe! It is a modified, vegetarian version of the Pioneer Woman’s recipe. 

Ingredients

2 TBS of butter or Olive Oil

1 whole Medium Onion, Diced

2 whole Carrots, Peeled and Diced

2 stalks Celery, Diced

3 Russet Potatoes, Peeled And Diced

4 cups Low Sodium No-Chicken Or Vegetable Broth

1 cup water

2 Tablespoons All-purpose Flour

1 cup Milk

Salt To Taste

A few dashes of smoked paprika

A few dashes of cayenne pepper 

Black Pepper To Taste

1 teaspoon Cajun Spice Mix

Grated Cheese Of Your Choice, optional topping

1 dollop of Plain Green Yogurt or sour cream, optional topping

A few dashes of your favorite hot sauce, (I prefer Frank’s)

INSTRUCTIONS

Heat butter or olive oil in pot over medium heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Add spices. Cook for 10 minutes, stirring occasionally.

Pour in the broth and water, bring it to a gentle boil. Cook for 15 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.

Pulse the soup several times with an immersion blender. (If you don’t have an immersion blender, you can pour 2/3 of the soup into a food processor and pulse a few times, then add back into the soup pot.) Be sure to not over-blend! You still want a few chucks of veggies. 

Serve in bowls and mix in your favorite toppings. I like to use shredded cheddar, plain greek yogurt, Frank’s hot sauce, and saltine crackers. 

[crumbykitchen]

Sour Cream Hack

Substitute plain greek yogurt for sour cream. It tastes EXACTLY the same, but much healthier. 

[crumbykitchen]

If you eat lamb, you have no soul.

[crumbykitchen]

No Meat Chili With Lime Tortilla Chips

Yerm! Top this filling chili off with some of your own homemade lime tortilla chips, (recipe below the chili recipe). This chili would also be good with some kidney beans added in. 

Chili Ingredients

1 bag frozen “ground beef” meat alternative, ( I can’t remember which brand I used)

1 – 2 TBS olive oil

1 yellow onion, diced

2 carrots, peeled & diced

1 red bell pepper, diced

1 jalapeno, seeded & diced

2 garlic cloves, minced

salt & pepper

2 TBS chili powder

1 TBS cumin

2-3 dashes of cayenne

4 Cups Low-Sodium Vegetarian No-Chicken Broth (vegetable broth will work too)

1/2 can tomato sauce

2 cans diced tomatoes

 Chili Directions

Brown ground beef alternative in skillet according to package instructions and set aside until instructed to use

Heat olive oil in large pot over medium heat

Add onions, carrots, pepper, and jalapeno. Sautee 5-10 minutes.

Add spices and garlic. Cook an additional minute.

Add 1 can of diced tomatoes, 1/2 can of tomato sauce and broth.

Use immersion blender to mix all of ingredients together into chili goodness

Drain the remaining can of diced tomatoes and add to the soup pot

Mix in your ground beef alternative

Cook an additional 5-10 minutes

Top with homemade lime tortilla chips (instructions below)

 Lime Tortilla Chips Ingredients

5 corn tortillas

1 - 2 TBS olive oil

salt

1 lime

 Lime Tortilla Chips Directions

Preheat oven to 375

Use a knife or pizza slicer to cut the tortillas in half. Continue to half until your left with chip-sized triangles.

Toss tortilla triangles in olive oil and sprinkle with salt

Place in single layer on baking sheet and cook 10 – 12 minutes until golden

Remove from oven and top with fresh-squeezed lime juice

[crumbykitchen]

Life-Changing Quinoa Pizza Bites

YUMMMMM These really are life-changing. Very quick & easy, my two favorite things when cooking :) 

http://jessicainthekitchen.com/quinoa-pizza-bites/

[crumbykitchen]

Vegan Lentil & Vegetable Soup

If you're looking for new recipe ideas, try Budget Bytes. Seriously, their recipes are always delicious! I would highly recommend the Lentil & Vegetable Soup, (included in the link below). It's very hearty and filling. Just what I wanted for this cold, winter day!

I made two minor adjustments to the original recipe, but I'm sure it's also delicious without my changes. I was just in the mood for something slightly less “chunky” I suppose. On step 1, I held off on adding the garlic in until after the onion, carrots, and celery were about finished, and then added the garlic and cooked until fragrant, (about 30 seconds). On step 2, I added everything but the lentils and cooked for about 15 minutes. Then, I used my immersion blender for about 20 seconds until the veggies were pretty well blended and only small chunks remained. I added the lentils after that and let it cook another 25 - 30 minutes. 

http://www.budgetbytes.com/2014/01/chunky-lentil-vegetable-soup/

[crumbykitchen]

Wonderful recipe for Dal and Naan from Budget Bytes. I served my Dal over Jasmine rice and topped the Naan with a delicious herb blend to make it even more tasty. Give it a try!

[crumbykitchen]

Everyone needs this book. It is hilarious and all of the recipes look delicious! I've only made one so far, but I was impressed. 

[crumbykitchen]

This isn't really a question. I just wanted to say, I absolutely love your blog. Thanks so much for sharing your recipes. I can't wait to try them out. I'm trying to get back into a healthier eating habit and I've been perusing people's pages for recipes and these so far are some of the yummiest looking. :)

Wow, thank you so much! That means a lot to me. Good luck on your healthy journey. I think it's amazing that you're trying to lead a healthier lifestyle :)

[crumbykitchen]

Vegetarian (W/Vegan Option) Hot & Sour Soup Recipe

One of my favorite ways to find new recipes is to try turning classic meals with meat into vegetarian or vegan dishes. It's usually surprisingly easy to do! I have been craving hot & sour soup for a while now, and I was really happy with how this recipe turned out...so happy that I don't have picture to show because I ate it all. Give it a try. I think you’ll like it too.

  Ingredients:

1 tbs olive oil

½ Yellow Onion, Thinly Sliced

4 C. Low Sodium No-Chicken Broth

4 Tbs Liquid Amino (or low-sodium soy sauce)

3 TBS Chili Sauce (or more if you want it to be extra spicy)

3 Garlic Cloves, Minced

¾ C. Chopped Mushrooms

Several Dashes of Black Pepper

½ C. White Rice Vinegar

½ Block Firm Tofu, Cut into small cubes

1 can sliced water chestnuts

1 can sliced bamboo shoots

1 ½ Cups Fresh or frozen chopped broccoli

1 Can baby corn

2 C. water

3 tbs corn starch + 3 tbs Water

2 eggs beaten (optional for the vegans)

Wontons (optional topping for soup)

  Directions:

Sautee onion in olive oil until it starts to brown, about 5 minutes

Add No-Chicken broth, Liquid Amino, Chili Sauce, Garlic, & Mushrooms

Simmer for 5 minutes

Add remaining ingredients through broccoli

Simmer for 5 minutes

In a separate bowl combine 3 TBS corn starch with 3 TBS cold water. Mix until smooth. Add mixture to soup and stir well

Simmer for 5 – 10 minutes until soup thickens

In a separate bowl beat two eggs. Pour eggs into soup in slow, steady stream and slowly mix.

Serve warm. Top with optional crispy wontons

[crumbykitchen]

Fall Vegetable Curry Recipe

Another delicious find from Cooking Light.

http://www.myrecipes.com/recipe/fall-vegetable-curry