Tacos with Roasted Tomatillo Sauce

Posted on September 16, 2015 by Meatless in the Mountains

Happy Wednesday!  A couple weeks ago, my friendly neighbors Steph & Conor gave us a bag of farm fresh tomatillos.  My first thought – taco night!  There is nothing easier and more delicious than taco night.  This meal came together in seconds.  Just add in some frozen strawberry margaritas and you’ve got yourself an official fiesta.  This vegan nacho cheese sauce would be great on the tacos as well.  I <3 Mexican food!

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About a dozen tomatillos

1/2 sweet potato

1 cup quinoa (you will have leftovers)

1 can black beans

Spinach

Vegan Cheddar Cheese

Avocados

Handful Fresh Chives

EVOO (extra virgin olive oil)

Tortillas, Soft Tacos, or Hard Tacos… however you like to taco!

MIM Ocho Spice Mix (Cumin, Coriander, Chili Powder, Garlic Powder, Cayenne, Oregano, Salt, Pepper)

Heat oven to 375 degrees.  Peel and chop the sweet potato in small cubes, then toss on a sheet pan with EVOO and a little MIM Ocho Spice Mix.

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Peel the shells off the tomatillos then rinse under water.  They will still be a little sticky. Slice them in quarters then toss on another sheet pan with EVOO and a little MIM Ocho Spice Mix.  Put in the oven to roast with the sweet potatoes for about 15-20 minutes, checking on both to make sure they’re not burning.

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While the veggies roast, cook the quinoa according to package directions.  While waiting on the veggies & quinoa, you can prep the rest of your toppings.  Drain & rinse the beans, and mix in a bowl with some MIM Ocho Spice Mix.  Chop the chives, chop the spinach, and slice open the avocados.

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When the tomatillas are done, pour entire sheet pan into a blender, and blend until smooth, then transfer to a bowl.

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Tomatillo Sauce will look like this.

Now create your perfect taco with all the toppings.  I put the quinoa down first, then added some sweet potato, spinach, avocado, tomatillo sauce, then the cheese. Some additional delicious toppings would be some fresh cilantro and a dollop of hot sauce.  Cheers!

Vegan Tacos

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Miles of Smiles!

www.meatlessinthemountains.com

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Donde esta mi margarita?

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Baked Ziti with Tofu Ricotta

Posted on September 10, 2015 by Meatless in the Mountains

I can’t believe we’re already into September!  It’s starting to get chilly out in the mountains, and the neighborhood moose are everywhere… I just love them!

I’m sharing a cozy comfort food meal since the nights are starting to get colder.  This is super easy and delicious, and you can still use up that zucchini and squash surplus from late summer.

Baked Ziti

1 pound of ziti-like pasta

2 cups (approx) of your favorite red sauce

1/2 zucchini

1/2 yellow squash

1/4 onion

2 cloves garlic

Handful of fresh basil leaves, chopped

1 block extra firm tofu

Vegan mozzarella cheese

salt, pepper

Italian seasoning

EVOO (extra virgin olive oil)

Nutritional Yeast (optional)

Baked Ziti

Preheat oven to 350 degrees.  Cook pasta according to package directions, a bit al dente. Drain & press the tofu in towels to take out as much moisture as possible. While the tofu is pressing, chop the zucchini, squash and onion.  Heat a little olive oil in a saute pan and add the veggies, salt, pepper and Italian seasoning.  Add the minced garlic.  Cook until veggies start to soften.

Baked Ziti

Take the tofu out of the towels and crumble with your hands into a bowl.  Add in some salt, pepper, sprinkle of Italian seasoning, the fresh basil and some nutritional yeast (if using).

Baked Ziti

Mix well, then add to the veggie mixture in the pan.  Cook for just a minute or two to warm.  Next add in the sauce.  Feel free to add more or less sauce, depends on how saucy you like your baked ziti!

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When the pasta is done, drain and add to the veggie mixture.  Mix well until all is combined.  Spray a baking dish with EVOO spray and pour the ziti mixture in.  Top with vegan mozzarella and cook for 25-30 minutes.

Baked Ziti

Baked Ziti

www.meatlessinthemountains.com

Baked Ziti

Perfect for eating, gifting or freezing!

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Plum Cake

Posted on September 2, 2015 by Meatless in the Mountains

I am the lucky recipient of a bag of fresh, summer plums from my neighbors Steph & Conor!  I needed some motivation, so I went searching for an easy recipe.  This one is hands down the easiest I found out there!!  It’s from The Vegan Word and it’s delicious.  I made only a couple small changes that I’m using below which includes the addition of some almond milk, and less plums.

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1 cup, plus 2 TBS (separated) of sugar

1/2 cup vegan butter

1 cup flour

1 tsp baking powder

1/4 cup nondairy yogurt (I used vanilla soy)

1/2 cup almond milk

4 plums

2 tsp lemon juice

1 tsp cinnamon

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Preheat the oven to 350 degrees.  Cut the plums into quarters and remove the pits. Grease an 8 inch round (or in my case, square) cake pan.  I sprayed mine with coconut oil spray.

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In a large mixing bowl, add the 1 cup of sugar and the vegan butter. Combine with a hand mixer.

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Next add in the flour and baking powder and mix again.  Next add the yogurt and almond milk and mix until well combined.

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Pour the batter into the pan and flatten the surface.  Add the plums to the batter skin side up.

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Next, sprinkle the plums with the lemon juice (so the sugar & cinnamon will stick to them) then sprinkle the 2 TBS of sugar and the cinnamon on top of the cake.

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Bake for 45-50 minutes.  So yummy… enjoy!!

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“Something smells good in here!”

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Easy Black Bean Burgers

Posted on August 26, 2015 by Meatless in the Mountains

Happy Wednesday!  Hope everyone is getting through the week.  And for those kiddos & teachers, good luck going back to school…

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Late August views

This recipe is for my cousin, Claudia!  She recently asked me about an easy black bean burger recipe and I knew exactly which one I wanted to share, it just took me a while to find this in my pile of books & recipes but I finally did!  I love this recipe because it’s incredibly easy and hardly uses any ingredients, and the ingredients are those which I usually have.  I found this a while ago on the Happy Herbivore website.  The only change I make to it is to double the recipe, so I can freeze some extra burgers, and I also use fresh grated onion rather than onion powder.  For toppings, you can create your own masterpiece there.  In the pictures I topped with a mixture of veganaise, hot sauce & chives.  It was delicious, but I was wishing I had an avocado to go with it as well.  If you’re looking for a bean burger with a few more healthy ingredients, check out these as well. Enjoy!

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2 15 oz can of black beans

4 TBS ketchup

2 TBS yellow mustard

2 tsp garlic powder

2 tsp fresh grated onion (or onion powder)

2/3 cup instant oats (or regular oats, pulsed in blender 4-5 times)

Preheat the oven to 400 degrees.  Rinse and drain the black beans, then place in a large bowl.  With a fork or potato masher, mash about 3/4 of the beans.

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Next, add in the ketchup, mustard, garlic, onion and oats.  If you don’t have instant oats, you can pulse steel cut/old fashioned oats in a blender or food processor just 4-5 times.  Mix everything in the bowl until well combined.

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Next, flatten and score your mixture to create even size portions.  Spray a baking sheet with EVOO or Canola Oil spray, form the mixture into patties and set on the baking sheet.

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Bake for 7 minutes then flip each burger over carefully, then bake for another 7 minutes. So easy!

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Happy Wednesday! Love, Bowie

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Zucchini and Brown Rice Casserole

Posted on August 23, 2015 by Meatless in the Mountains

What can I say, there is a zucchini surplus going on in late summer!  Yes, I’m sharing another zucchini casserole, similar to this one, but this new version actually is much different (and dare I say better) than the lighter version I posted last time.  This version is much richer with the olive oil and breadcrumbs, and more filling with the addition of brown rice.  It’s also super easy!  Thanks again to my friend Kris for the zucchini she brings me – her amazing green thumb produces thriving gardens all summer, which I get to reap the benefits of…

Zucchini Casserole

1 large zucchini

1 cup brown rice (or quinoa)

1/2 cup vegan shredded cheddar

1/4 cup extra virgin olive oil

1/4 cup flour of your choice

1 tsp salt

1/2 tsp garlic powder

freshly cracked black pepper

1/2 cup almond milk (plain, unsweetened)

breadcrumbs of your choice

vegan parmesan cheese

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Preheat the oven to 400 degrees.  Cook the brown rice (or quinoa) according to package directions.

Chop the zucchini in small cubes and then add to a large bowl.  Next add the following ingredients to the bowl with the zucchini: vegan cheddar, olive oil, flour, salt, garlic powder, black pepper and almond milk.  Mix well to combine and coat the zucchini.

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When the rice is done, add the rice to the bowl and mix well again to combine.

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Pour the mixture into a baking dish of your choice (I sprayed lightly with EVOO spray before) and sprinkle the top with some breadcrumbs and vegan parmesan.  I added a drizzle of EVOO over the top as well.

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Bake for 30 minutes until golden and bubbly.  Top with some pine nuts (and hot sauce if you’d like) and enjoy!

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Slow Cooked Lentils over Polenta

Posted on August 19, 2015 by Meatless in the Mountains

This seems like a winter meal, but I was researching new dinner ideas for one of my clients, and this just seemed to work (and thankfully, they liked it!)  And I will say, it’s getting a bit chilly in the mornings around Park City already…  Anyways, although it would be perfect for a winter meal, once you add fresh basil the dish seems to lighten right up! If you don’t like the flavor of oregano, feel free to substitute with Italian seasoning or dried basil.  This would be a great meal if you’re trying to impress meat-eaters, since the lentils take on a bolognese type flavor and consistency in the slow cooker…

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1 1/2 cups brown lentils

2 Onions, chopped

2 small red peppers, chopped

2 cloves garlic, minced

1 28 oz can plum tomatoes

1 tsp dried oregano

1/4 tsp red pepper flakes

1/2 tsp salt

1 1/2 cups vegetable broth

1 TBS balsamic vinegar

Quick cooking polenta

2 TBS Vegan butter

Extra Virgin Olive Oil

Freshly cracked black pepper

Vegan parmesan cheese

Fresh Basil

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Pour the lentils in a large dish and sort – toss anything funky, then rinse and add directly to the slow cooker.

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Open the can of tomatoes and with a sharp knife, cut some of the tomatoes to break them in half or quarters (while in the can).  Next, add the following ingredients to the slow cooker: onions, peppers, garlic, tomatoes (and their juices), oregano, red pepper flakes, salt, veggie broth and balsamic.

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Put the lid on and set the slow cooker for 7-8 hours on low.  Now sit back and relax while your home starts to smell like an Italian restaurant…

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When you’re ready, prepare the polenta according to the box, and just as it starts to come together, add in a sprinkle of salt, pepper and the vegan butter.  Stir well to combine. Serve the meal with the polenta on the bottom, add a drizzle of olive oil and vegan parm on top, then add a scoop of the lentils, then sprinkle on more vegan parm and some fresh basil.

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Light Zucchini Casserole

Posted on August 14, 2015 by Meatless in the Mountains

Back to reality over here!  Kyle’s family was visiting last week so we took a mini vacation with them and went on some adventures in Moab and the Uintas.  Basically, we were surrounded by incredible scenic views for days upon days (which I recently read has an anti-inflammatory effect).  Here are some of my favorite moments from the trip to Moab:

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Hike to Delicate Arch in Arches National Park

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Sunset at Delicate Arch

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My sister-in-law Carli, on top of the world…

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Passing Bowtie Arch on the hike to Corona Arch

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Kyle & I, feeling small under Corona Arch

After Moab, we headed North and hiked up to the Timpanogos Caves one day, and then had a campfire dinner in the Uinta Mountains:

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Hike to the Timpanogos Caves

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Fossils in the rocks from coral under the sea, millions of years ago!

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Cave stuff (get me outta here!)

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Campfire dinner in the Uintas with Kyle’s family (Kyle, Carli, Char & Norm)

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Thank you Mother Nature for this double rainbow sunset in the Uintas

Anyways, we are back in Park City, our family has returned to CT, and we’re getting our lives back to “normal” (is anyone ever normal??)  I decided to post this zucchini dish today because it’s about that time that your gardens are probably producing a surplus of this delicious vegetable.  If I had a green thumb, my make-believe garden would be doing so. Instead, I rely on my friendly, amazing gardener and co-worker, Kris, to bring me some of her extras!  With Kris’ zucchini, I made this vegan casserole which actually came out feeling much lighter than other zucchini casseroles.  Perfect for a warm summer evening… just add a cold glass of crisp Sauvignon blanc and what more could you ask for?!

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2-3 zucchini, depending on size

1 yellow onion

3 TBS vegan butter

Salt & Pepper

1 tsp Nutmeg

1/4 tsp garlic powder

1/2 tsp dried thyme

pinch of cayenne pepper

2 TBS flour (whole wheat, chickpea, AP, your choice)

3/4 cup warmed almond milk (plain & unsweetened!!)

1 cup breadcrumbs of your choice

3/4 cup vegan shredded mozzarella cheese

Toasted Pine Nuts

Preheat the oven to 350 degrees.  Warm the vegan butter over medium/medium-low heat in a large saute pan.  Add the onions and cook until they start to soften.  Add the zucchini and cover the pan.  Turn the heat down to low and cook for another 10 minutes.  Uncover and add a sprinkle of salt, pepper, then the nutmeg, garlic powder, dried thyme and cayenne and flour.  Mix well, then pour in the almond milk.  Keep stirring until the mixture has thickened, then pour into a large baking dish.

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Sprinkle the top of the casserole with the breadcrumbs, mozzarella, another dash of garlic powder and thyme, and then dot with some more vegan butter.  Cook for about 30 minutes until bubbly and golden brown.

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Before eating, I sprinkled mine with pine nuts, drizzled on some hot sauce, and served over quinoa to make a complete and filling meal.

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Posted in Entrees | 1 Comment

Frozen Strawberry Margaritas

Posted on August 5, 2015 by Meatless in the Mountains

Hello! Hope everyone had a nice weekend.  Saturday we went on a long hike up in the Summit Park area of Park City. The forest is very dense up there, it felt like we were going to run into bear and/or moose at any second.  Luckily we didn’t run into bears, but we did see moose & deer!

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After our hike we made some frozen strawberry margaritas to pregame for the concert at the Canyons that evening.

Feel free to adjust the measurements to suit your preferences.  For example, you may want to add more sweetener, or you may want to add less tequila, it’s up to you!  Cheers!

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3/4 cup Tequila

1/4 cup Orange Liqueur

Juice of 2-3 fresh limes

2 TBS sweetener (Agave, Syrup, Sugar, your choice)

3 cups Frozen Strawberries

2 cups Ice

Pinch of Pink Salt

Add all ingredients to a high speed blender and mix until you’ve reached the desired consistency.  Garnish with a fresh lime wedge, and enjoy!

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Posted in Drinks | 3 Comments