Cold Nachos

It’s been a hot summer!  That doesn’t stop me from eating my favorite food though, nachos of course!  I created these cold nachos one hot evening and they were delicious.  They had all the Mexican flavored tastiness of warm nachos, but nice and cold and refreshing.  Besides nachos, the chickpea base can be used on top of salads, in tacos, enchiladas, anything really!  The only thing missing was a frosty margarita of course, but since I’ve been prego I’ve been mastering the art of making delicious mocktails, which are pretty satisfying.  Well, now I’m officially 40 weeks prego so slowing down, and just trying to patiently wait to meet this little lady!  Hope you are all having a fantastic summer (and that you try these cold nachos, yum!)

Cold Nachos

First make the chickpea base.  In a glass tupperware or bowl, mix together 1 can chickpeas (drained/rinsed) with a handful of chopped tomatoes, 1/4 finely chopped red onion, heavy sprinkling of MIM Ocho Spice Mix (salt, pepper, cumin, coriander, chili powder, cayenne, oregano, garlic powder), 1/2 TBS canola oil (or another plain tasting oil) and the juice of half of a fresh lime.

Cold Nachos

Now make your nachos!  Fill a bowl or dish with your favorite chips, pour on some of the chickpea mixture, then add your favorite toppings.  Mine were avocado, chopped spinach and almond based vegan pepperjack cheese from Lisanatti Foods.  Yum!!

Cold Nachos

Cold Nachos

A colder version of my favorite food.

Ingredients

  • 1 can chickpeas (drained/rinsed)
  • Handful of chopped tomatoes
  • 1/4 finely chopped red onion
  • Heavy sprinkling of MIM Ocho Spice Mix (salt, pepper, cumin, coriander, chili powder, cayenne, oregano, garlic powder)
  • 1/2 TBS canola oil (or another plain tasting oil)
  • Juice of half of a fresh lime
  • Tortilla/Corn chips
  • Avocado
  • Fresh Spinach
  • Vegan cheese

Instructions

  1. First make the chickpea base. In a glass tupperware or bowl, mix together the chickpeas, tomatoes, red onion, spice mix, oil and lime juice.
  2. Next make your nachos! Fill a bowl or dish with your favorite chips, pour on some of the chickpea mixture, then add your favorite toppings. I added avocado, chopped spinach and almond based vegan pepperjack cheese from Lisanatti Foods. Enjoy!

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Cold Nachos

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Vegan Chocolate Chip Zucchini Bread

My friend Kris is at it again this summer, growing an amazing garden of fresh veggies and sharing her surplus of zucchini.  Last year, I made lots of savory zucchini casseroles.  This year, as I’m moving into my 9th month of pregnancy and my cravings for sweets is still strong, I decided to experiment with zucchini breads.  It was easy to make the bread vegan, just substitute ground flax and water for the eggs and use vegan chocolate chips.  Most breads call for lots of oil, so to make it healthier I tried half the oil as coconut oil.  I only did half because I was afraid the whole bread would taste too coconut-y, but it didn’t at all, so next time I’ll try all coconut oil.  You could also use apple sauce but I didn’t have any!  I also chose half whole wheat flour to make it a little more healthy too.  I ran out of coconut sugar but that would be a healthier choice instead of regular sugar as well.  Anyways, my husband and I tried the bread warm out of the oven with some vegan butter spread on… it was so good, we stood at the counter and ate a fourth of the loaf!!  Hope you enjoy, and thanks again for the zucchinis Kris!

Vegan Chocolate Chip Zucchini Bread

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Nine months prego!

Heat the oven to 350 degrees, then mix together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.  In another bowl, mix together the oils, sugar, vanilla and flax eggs.

Vegan Chocolate Chip Zucchini Bread Vegan Chocolate Chip Zucchini Bread

Mix the wet into the dry, then fold in the zucchini and chocolate chips.  Remember the best part about baking vegan… you can safely try the yummy batter!!

Vegan Chocolate Chip Zucchini Bread Vegan Chocolate Chip Zucchini Bread

Bake for an hour plus a few minutes… then take out to cool.  Enjoy!

Vegan Chocolate Chip Zucchini Bread

Vegan Chocolate Chip Zucchini Bread

A sweet vegan treat using late summer veggies.

Ingredients

  • 3 flax eggs
  • 1 1/2 cups whole wheat pastry flour
  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 vegetable oil
  • 1/2 cup coconut oil, melted
  • 2 tsp vanilla extract
  • 1 cup sugar
  • 2 cups shredded zucchini
  • 1/2 cup vegan chocolate chips (or more!)

Instructions

  1. Heat the oven to 350 degrees.
  2. Spray a loaf pan with coconut oil then cover with parchment paper.
  3. Make your flax egg and set aside.
  4. In a large bowl, mix together the flours, baking powder, baking soda, salt, cinnamon and nutmeg.
  5. In another bowl, mix together the oils, sugar, vanilla and flax eggs.
  6. Mix the wet into the dry, then fold in the zucchini and chocolate chips.
  7. Pour into the loaf pan and bake for an hour plus 5-7 minutes... then take out to cool. Enjoy!

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Vegan Chocolate Chip Zucchini Bread

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Cinnamon Mini Muffins

Well, I’m officially 8 months prego, just woke up and ‘needed’ cinnamon muffins.  My requirements were they have to be vegan, they have to be mostly healthy, and they have to be made from things in my house because going out in public to the grocery store right now sounds exhausting.  So, here is what I came up with!  Now, time to put some baby stuff together for the rest of the day…. it seems like it would be fun, but I took one box apart and looked at the instruction booklet and quickly threw it back in the box, ugh!  Thank goodness for husbands… if only I can get him out of bed, hopefully the smell of these muffins & some coffee will do the trick.  Happy weekend everyone!

Cinnamon Mini Muffins Cinnamon Mini Muffins

This recipe was so easy, it came together in hardly any time at all.  Clockwise from the dry ingredients there’s the soy milk, Bowie’s nose, melted vegan butter and the flax egg:

Cinnamon Mini Muffins

Once the batter comes together, gently spoon into the muffin tins, which were lightly sprayed with coconut oil spray.  I love seeing the pieces of ground flax in the batter, it makes me feel healthy : )

Cinnamon Mini Muffins

The topping starts by mixing the vegan butter and sugar together, then adding in flour and spices until well combined.  Place on top of the muffin batter and bake for 12 minutes.  Enjoy!

Cinnamon Mini Muffins Cinnamon Mini Muffins Cinnamon Mini Muffins Cinnamon Mini Muffins

Cinnamon Mini Muffins

Cinnamon Mini Muffins

Tiny, sweet vegan treats!

Ingredients

  • Coconut oil spray
  • 1 TBS ground flax
  • 3 TBS warm water
  • 1 cup flour (I used all purpose)
  • 1/4 cup granulated sugar or coconut sugar
  • 1 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup soy milk (or almond, or coconut)
  • 3 TBS melted vegan butter
    Topping:
  • 1/4 cup granulated sugar (or coconut sugar)
  • 1/4 cup softened vegan butter
  • 1/3 cup whole wheat flour
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Instructions

  1. Heat oven to 350 degrees.
  2. Lightly spray a mini muffin tin with coconut oil spray.
  3. Whisk together the ground flax & 3 TBS water, and set aside to set.
  4. In a medium size bowl, whisk together the flour, sugar, baking powder, cinnamon & salt.
  5. In a large measuring cup, whisk together the soy milk, melted vegan butter & flax egg.
  6. Gently mix the wet ingredients into the dry with a fork until just combined.
  7. Drop the batter into the mini muffin tins then get started on the topping.
  8. In a small bowl, mix together the vegan butter with the sugar until well combined.
  9. Next, mix in the flour, cinnamon and nutmeg.
  10. Drop a portion of the topping over each mini muffin batter.
  11. Bake for 12 minutes, and enjoy!

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Cinnamon Mini Muffins Cinnamon Mini Muffins

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Easy Curry Lentil Stew

Greetings!  Things have been so busy in these mountains lately!!  Baby girl is growing every second and I’m still feeling great (thanks to a healthy, meatless diet!)  She will be here in two months, ahh!  I’ve also been busy catering for the grand opening party of Habit Boutique on Main Street – stop by today for incredible clothes & accessories.  Thanks to the talented owner (and my sweet friend) Aly Osborn for going meatless for the event!

Habit Grand Opening

Savory mini muffins with red onion & rosemary

Habit Grand Opening

Located at 592 Main Street, Park City Utah

More recently, I was asked to speak at an event for Sage Mountain Animal Sanctuary for their Thirsty First Thursday series.  I was honored to support Sage Mountain and met some fabulous people up at the High West location at Blue Sky Ranch.

Sage Mountain Anim al Sanctuary Thirsty First Thursday

Sage Mountain Anim al Sanctuary Thirsty First Thursday

We also escaped to southern Utah for a long weekend in Escalante for some hiking and relaxation with no cell-service!  So nice to completely unplug sometimes and just enjoy nature…

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Peace & quiet cabin life at Boulder Mountain Guest Ranch

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Hike along the Escalante River

So much going on!  Finally slowing down this weekend.  It’s been so nice and sunny out lately, but this weekend it’s overcast and stormy.  Perfect time to stay in, work on the baby’s room and make some warm, comforting lentil stew!  This recipe could not be easier, you just throw all ingredients in a pot and let it simmer away until soft and tender.  If you don’t like the curry flavor, you could add other herbs like Italian seasoning.  Hope you enjoy, and happy start of summer vacation to all you lucky teachers out there!

Curry Lentil Stew

First rinse and drain your lentils.

Curry Lentil Soup

Then mix all ingredients together in a pot.  Bring to a boil then simmer for about an hour until all veggies and lentils are tender.  So easy!

Curry Lentil Soup

Curry Lentil Soup

Easy Curry Lentil Stew

Simple recipe for a warm, comforting pot of vegan stew.

Ingredients

  • 1 cup dry lentils
  • 3 1/2 cups veggie broth
  • 1 cup diced sweet potato
  • 2 carrots, chopped
  • 3 celery ribs, chopped
  • 1/3 yellow onion, diced
  • 1 garlic clove, minced
  • 2 TBS curry powder
  • Salt to taste

Instructions

  1. First rinse and drain the lentils.
  2. Next mix all ingredients (except the salt) together in a large soup pot. Bring to a boil, then simmer for about an hour until all veggies and lentils are tender. Stir occassionally and add water or veggie broth as needed if the stew is too thick for your liking. Season with salt to taste.
  3. Top with something cool, like avocado, vegan sour cream or for vegetarian: plain greek yogurt.

www.meatlessinthemountains.com

 

IMG_3049 IMG_3054

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Mexican Sopes

Happy May!  To celebrate Cinco de Mayo this week, I’m sharing an incredibly easy recipe for Mexican Sopes.  It’s a cheater move… instead of making the traditional masa dough, I’m using quick cooking polenta instead.  We eat so many burritos, quesadillas, enchiladas and nachos in our house, so it was nice to switch things up and try sopes for a change.  Topped with some seasoned, protein powered black beans, avocado, salsa & cilantro, these definitely pack in the flavor.  Now if only I wasn’t prego and I could enjoy one of my favorite strawberry margaritas with these….  ahhh the sacrifices we make!!  Enjoy!

Mexican Sopes

Start by cooking the polenta, then cooling flat in a pan.  While the polenta cools, heat the beans with some onions, pepper, garlic, salsa & spices.

Mexican Sopes

Cut the polenta into rounds, sauté in olive oil for about 1 minute on each side, then lay on paper towel & sprinkle with sea salt.

Mexican Sopes

Top with the black bean mixture, avocado, fresh cilantro and a squeeze of fresh lime.  Feliz Cinco de Mayo mis amigos!

Mexican Sopes

Mexican Sopes

Easy, vegan twist on this classic Mexican dish.

Ingredients

  • 1 Cup Corn Meal (or any kind of Polenta)
  • 2 2/3 Cups Almond Milk (plain & unsweetened)
  • 2 Garlic Cloves
  • 1 Can Black Beans
  • 1/2 Onion
  • 1/2 Red Pepper
  • Olive Oil or Canola Oil
  • 1/4 Cup Salsa
  • MIM Ocho Spice Mix (cumin, coriander, cayenne, chili powder, garlic powder, salt, pepper, oregano)
  • Fresh Lime
  • Avocado
  • Cilantro
  • Shredded Spinach (or any lettuce)

Instructions

  1. Cook polenta according to package directions, or, if you're using cornmeal, simmer the almond milk with 1 clove crushed garlic. Simmer for 3-4 minutes, then take out the garlic clove. Slowly whisk in the polenta and turn heat to low, whisking constantly until the polenta is very thick.
  2. Spread the polenta in a pan to cool (9x13 works well).
  3. Heat a drizzle of olive oil in a sauté pan, add the onion, pepper, garlic and spices. Cook until the veggies start to soften. Add the black beans, another sprinkle of seasoning and some fresh lime juice. Cook until the beans are heated through. Mash some of the mixture.
  4. Cut the polenta into rounds, and sauté in some olive oil for about 1 minute on each side, then lay on paper towels & sprinkle with some salt.
  5. To serve, top the polenta rounds with the bean mixture, fresh spinach, salsa, avocado, lime wedge and some cilantro.

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Mexican Sopes

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Spring Pasta

“Spring has sprung, the grass has ris’, I wonder where the birdies is?”  Has anyone else ever heard of that?? My family (Aunt Lu especially) always used to say that around spring time!  Anyways, there are so many delicious and colorful spring vegetables in season right now.  I love them all.  I wanted to make my spring lasagna but I was too lazy, so I created this pasta dish instead.  It’s basically the same flavors and ingredients but thrown together with pasta instead of layered into lasagna.  You can swap any veggies you’d like to suit your tastes.  Happy Spring!

Spring Pasta

Spring Pasta

This recipe is pretty easy… first just clean and chop all your veggies,

Spring Pasta

Then sauté the veggies with some olive oil, salt & pepper,

Spring Pasta

Whip up a vegan white sauce and season with salt, pepper and a pinch of nutmeg,

Spring Pasta

Spring Pasta

Mix everything together with the pasta, top with freshly cracked black pepper and a drizzle of truffle oil, and enjoy!

Spring Pasta

Spring Pasta

Pasta with spring veggies and a creamy vegan alfredo sauce.

Ingredients

  • Olive Oil
  • 1/3 yellow onion, diced
  • 1/2 yellow squash, chopped
  • 2 carrots, chopped
  • Handful of Asparagus (about 6 spears)
  • 1/3 cup peas
  • 2 cups plain, unsweetened soy milk
  • 2 TBS vegan butter
  • 2 TBS flour
  • 3/4 box of brown rice pasta
  • Salt
  • Pepper
  • Nutmeg
  • Garlic Powder
  • Truffle Oil

Instructions

  1. Cook pasta according to package directions.
  2. While pasta is cooking, wash and dice all your veggies. Heat a drizzle of olive oil in a sauté pan, and add the onion, carrot and asparagus. Cook for a couple minutes, then add the squash and peas. Season with salt & pepper. Cook until veggies start to soften.
  3. In another pan, start your vegan alfredo sauce by heating the vegan butter until melted. Whisk in the flour and cook for a minute. Next whisk in the soy milk until combined with no lumps. Cook on medium until sauce starts to thicken. Season with salt, pepper and a pinch of nutmeg.
  4. When everything is ready, drain the pasta then combine everything together. Mix well, but gently.
  5. Enjoy with some freshly cracked black pepper and a drizzle of truffle oil.

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Spring Pasta Spring Pasta

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Crockpot Vegan Chili

Hello!  Sorry it’s been a while… I’ve been busy in these mountains.  I took a new job, and I have a bun in the oven… both these things have been taking over my life & body!  Cooking and creating new recipes has unfortunately been on the back burner.  Things are starting to settle down, so I’ll hopefully get back into my weekly posting routine soon again!  For now, I wanted to share this super easy and delicious recipe I threw together last week.  Once you gather all the ingredients, it’s just a matter of chopping everything and throwing into the crockpot – then doing nothing (how nice).  I used this filling to dump over a pile of chips for nachos, my husband wrapped some into a burrito, and then we froze the rest.  You could also use the filling for enchiladas, quesadillas, or a bowl of chili with some cornbread or other delicious toppings… it’s very versatile.  You can swap out any of the veggies or spices to suit your tastes.  Spring has sprung, but it’s mud season over here… my husband is still skiing until the last resort closes so this chili was the perfect treat after a long day outside.  Enjoy!

Crockpot Vegan Chili

Crockpot Vegan Chili

Quick, easy and veggie packed vegan chili recipe.

Ingredients

  • 1 carrot
  • 1 pepper
  • 1 onion
  • 2 cups cooked beans
  • 1 yellow squash
  • 2 tomatoes
  • 2 cloves garlic
  • 1/3 cup frozen corn
  • 1 chipotle pepper in adobo sauce, finely diced (optional)
  • 2 TBS chili powder
  • 2 TBS cumin
  • 1 tsp coriander
  • 1/4 tsp cayenne pepper
  • 2 tsp salt
  • 1/4 tsp dried oregano
  • 2 cups water

Instructions

  1. Wash, brush and dice all your veggies, then toss into a slow cooker.
  2. Stir in all the spices until well combined.
  3. Add enough water to just barely cover the top of the veggies.
  4. Taste & adjust seasoning if necessary.
  5. Cover and cook on low for 6-7 hours.

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Just chop & drop into the crockpot…

Crockpot Vegan Chili

So many healthy, fresh veggies!

Mix in all your favorite Mexican seasonings… chili powder, cumin, coriander, cayenne…

Crockpot Vegan Chili Crockpot Vegan Chili

Add some water, then cook on low for 6-7 hours, and enjoy!

Crockpot Vegan Chili

Crockpot Vegan Chili

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Truffle Mashed Potatoes

This is barely a recipe, just an idea to share how easy it is to make something incredible and fancy right at your home.  Why not put truffle oil and scallions in your mash potatoes??  I actually would have preferred chives over scallions, but I happened to have scallions in the house so that’s why I used those.  And this recipe is vegan of course, by using vegan butter and non-dairy milk for the mash rather than traditional milk & butter… and guess what…. it tastes AMAZING!  So fancy.  Hope you enjoy.

Truffle Mash Potatoes

Mash potatoes were the perfect warm comfort food after a snowy hike with this little pup…

btp

Truffle Mashed Potatoes

Fancy version of a classic comfort food.

Ingredients

  • 6 red or yellow organic potatoes
  • 1/3 cup + almond milk (plain, unsweetened)
  • 2 TBS vegan butter
  • salt & pepper
  • 2 TBS scallions (or chives)
  • 1 TBS truffle oil

Instructions

  1. Wash, peel and dice the potatoes and add to a pot. Fill the pot with cold water about an inch past the potatoes. Bring to a boil on the stove top, and cook until you can pierce the potatoes easily with a fork and they seem soft.
  2. Drain the potatoes then return back to the pot . Add in the milk, butter, salt, pepper, scallions (or chives) and truffle oil. Add more almond milk until you reach desired consistency. Taste & adjust any seasonings.
  3. Mix well with a potato masher, serve & enjoy!

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Truffle Mash Potatoes

This recipe is so easy, just boil the potatoes until tender, then add in all the yummy ingredients and mash, taste, adjust seasonings, mash, taste, YUM, enjoy!

Truffle Mash Potatoes

Truffle Mash Potatoes

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