Chickpea Taco Salad

Mine turned out a bit too spicy so I made a few minor modifications before putting the recipe on here.
- 2 cups cooked chickpeas
-2 tsp lemon juice
-1 Tbsp Bragg's Liquid Aminos ( or low sodium soy sauce)
-1 tsp ground cumin
-1 tsp pepper
-1/2 tsp paprika
-1/4 tsp garlic powder
-1/4 tsp onion powder
-1 Tbsp chili powder
-1/4 tsp oregano
Make the paste (everything except peas). Pour peas and paste in a ziplock bag. Seal and shake around until peas are completely covered.
Place peas on parchment paper and bake for 25 min at 400 degrees.
Place chips out on plate. Top with 2 cups chopped romaine lettuce. Place 1/2 peas mixture on lettuce and then top with quacamole, salsa, and olives.





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Teriyaki chickpeas with mango/pineapple salsa

One of my favorite and easy dinners to make.
Mango/Pineapple Salsa
1 mango diced
1 6oz can crushed pineapple (in juice not syrup), drained
1/3 red onion, diced
1/2 tsp chili powder
1 Tbsp lemon juice
Mix all together and refridgerate
Chickpea Teriyaki
2 cups cooked chickpeas
1/4 cup low sodium Teriyaki sauce
1 Tbsp hot sauce
1 Tbsp raw sugar
- mix all in a cold pan and let marinate for 10 minutes
- turn on heat and cook covered ~ 5 min until liquid absorbed
The Whole Shebang
- place 1 cup cooked brown rice in bowl
- cover with a generous amount of salsa
- place half of the chick pea mix on top.... Enjoy!!

Black Forest walnut pancakes

So still on a kick for pancakes I made a new recipe this morning. It's very yummy, and rather than us syrup.I topped mine with jam and fresh fruit.
Ingredients
-3/4 cup whole wheat flour
-1/4 cup unsweetened cocoa powder
-1 Tbsp baking powder
-1/8 tsp. Salt
-1 cup unsweetened non-dairy milk
- 2 Tbsp raw organic sugar
-2 Tbsp agave nectar
-1/4 cup chopped walnuts
1. Sift together dry indregients
2. Mix nectar and sugar with milk til evenly distributed
3. Mix wet and dry ingeredients just until blended, then fold in walnuts
4. Let sit for 10 minutes ( this is necessary for it to rise and cook properly)
5. Make 1/4 cup size pancakes on the pan cooked on medium heat.

Cornmeal Berry Breakfast Cakes

Some mornings I just really want pancakes. Since becoming vegan I had to get creative and modify recipes to exclude the eggs but keep the flufiness and binding.
Here I've listed a couple recipes. Have fun and change up the ingredients as you want.
Cornmeal Berry Pancakes
-1 Tbsp ground flaxseed
-1.25 cups unsweetened almond milk
-1 cup ground oat flour (or half brown rice flour and half wheat flour
-1/2 cup cornmeal
-1/4 tsp. Almond extract
-1 Tbsp baking powder
-1 cup berries (frozen or fresh)
Combine all and lightly spray pan. Cook on medium (1/4 cup scoops at a time) until done.
Coconut Lime Pancakes
-1 1/2 cups ground oat flour
-2 cups unsweetened coconut milk
-zest and juice from 2 limes
-2 Tbsp. Ground flaxseed
-1/2 cup cornmeal
-2 tsp. Baking powder
-1/2 tsp. Cinnamon
1. Grind oats and flaxseeds --} transfer to a bowl
2. Add remaining dry ingredients
3. Blend wet ingredients
4. Combine dry and wet ingredients
5. Heat a skillet on medium and cook
Choco-Bluberry Pancakes
-1/2 cup brown rice flour
-1/2 cup whole wheat flour
-2 Tbsp cocoa powder
-1 Tbsp baking powder
-1/2 tsp. Cinnamon
- dash of salt
- 1 cup unsweetened non-dairy milk
-2 Tbsp Agave Nectar
-1/2 cup frozen or fresh blueberries
-1/2 cup vegan chocolate chips
-1/4 cup chopped walnuts
1. Fold wet ingredients into dry
2. Stir in berries, chips, and nuts
3. Spray pan lightly and cook 1/4 cup scoops at medium heat until done

Beany Enchiladas

If you look at my previous post you can see how the enchiladas are supposed to look at the end. I've made some modifications that you can basically make from stuff in your kitchen. I know most people don't go to the health food store so they won't have access to TVP.

Plus tonight I brought the new and improved enchiladas to a potluck with my Sunday school class this evening.  They were a big hit and I had a few ladies ask me for the recipe, so of course I'm putting the recipe on here.

Ingredients:

• 1 cup white mushrooms, coarsely chopped
• 1/2 onion, coarsely chopped
• 2 Tbsp water
• 1 cup cooked brown rice ( I use instant because it's way faster)
• 1 can Rotel
• 1 can reduced sodium black beans, well rinsed
• 1/2 can fat-free refried beans
• 1 small can sliced olives
• 1/8 shredded non-dairy cheese (optional)
• 1 - 2 cans of green enchilada sauce
• 10 - 12 corn tortillas

Instructions

1. Cook rice
2. Saute mushrooms, onions, and rotel in the water until the onions are opaque
3. Add the saute mix to the rice
4. Add in beans and mix until all is uniform on low heat
5. Heat corn tortillas in microwave for about 30 seconds 
6. Spoon mixture into tortillas and roll
7. Pour half a can of enchilada sauce in a baking dish
8. Place the rolled tortillas in dish until packed and pour remaining sauce over. Also sprinkle cheese and olives on top
9. Bake at 400 F for 20 minutes
10. Enjoy!!!! 

Mediterranian Wrap

Just created this tonight and it was pretty yummy.
Ingredients:
- 3 leaves romaine lettuce, chopped (hard ribs removed)
- 2 cups spinach, chopped
- 1 can low sodium garbanzo beans
- 1 small can sliced olives
- 5 white mushrooms, sliced
- 1/4 cup rice vinegar
- 1 Tbsp vegan mayonaisse
- 1/4 cup soy mozzarella cheese
- 1 tsp black pepper
- 1 tsp salt-free Greek seasoning
- Whole grain or whole wheat tortillas
Instructions:
1. Drain and rinse the beans and olives (this cleans off most the salt)
2. Mix everything in the bowl
3. Slightly warm tortillas in microwave
4. Spoon mixture into warm tortillas and roll up
5. Enjoy!

Success even over a vacation

You really can maintain weight loss and continue on the path of healthy heating when out of town! I was dreading getting on the scale this morning after all the great food I had in Northern CA for over a week. But I was so happy to see another 5 lbs gone for good. I'm 277 now. That's 23 lbs from my start point and 53 from my final pregnancy weight. Praise God for all His blessings!

I'll have some new recipes up soon to share.