Need an easy and inexpensive vegetarian dinner? How about tomato soup with a grilled cheese sandwich! Albeit with the grilled cheese sandwich it isn’t the lowest caloric dinners out there, but it definitely is a tasty comfort-food dinner. Sans sandwich and you have yourself a healthy cheap meal that tastes amazing! Ingredients:
1.5 pounds organic tomatoes, quartered (I used early girls)
1 organic red bell pepper, sliced (small-medium sized will do)
5 organic cloves of garlic, halved
Garlic powder and black pepper to taste
1.5 T. olive oil
Directions: Pre-heat oven at 350° F. Place tomatoes, peppers, and cloves on cooking sheet, then drizzle olive oil on top. Cover with foil and place in oven for 25 minutes. After 25 minutes take out of oven and place the cooked mixture in your blender (please be careful). Puree mixture and serve (careful, hot). I sprinkled garlic powder and black pepper on top of my batch to my preferred taste. Makes about 6 cups. Enjoy! Slainte, Fyre
Preheat over 350 degrees (f). Beat together melted butter, sugar, and agave until smooth. Mix in egg yolk, milk, and vanilla extract until blended. Mix in sea salt and baking soda until blended. Add 1/2 cup whole wheat flower and mix in until blended. Add small amounts of remaining whole wheat flour and mix. Mix in 1/4 chopped dark chocolate. With a small spoon, scoop and roll dough in the palms of your hands, then drop on a cookie sheet. Continue till all your dough is gone. Bake for 14-16 minutes. Should yield 8-10 cookies.
Oh how I love to share traditional Irish recipes! This dish is great on any night, however is perfect for Samhain or feasting celebrations!
One of my favorite Irish dishes – Colcannon
1/2 a head of green cabbage, finely chopped
2 pounds, or so, of organic russet potatoes (peel and cut into small pieces)
1 decent sized organic leek, chop this up
1/2 cup of organic half/half (substitutions: 1/4 cup organic cream or 1/2 almond milk could do)
sea salt and ground black pepper
organic butter (the real deal, just cream) or substitute veggie butter (read the ingredients – it might be processed!)
In a large pot, put peeled and cut spuds in and cover with water. On top of pot place colander with your chopped cabbage. On medium-high heat boil the potatoes/steam cabbage until potatoes are tender (15-20 minutes or so). Turn off heat and drain water from potatoes. In a saute pan heat leeks with half/half over low-medium heat until tender. Mix cabbage, leeks, and spuds together. Season with a dash of sea salt and freshly ground black pepper. Serve with a tablespoon of butter.
1 carton of unprocessed (needs to be just veggies and spices that are understandable) organic low-sodium veggie broth
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp ground black pepper
Shredded cheddar cheese (optional)
Saute those veggies! Fyre’s Veg Taco Stew
Saute onions and garlic cloves in olive oil until browned on medium heat. Add zucchini and crookneck squash – stir. Add bell peppers – stir. Add portobello mushrooms – stir. Add black beans, tomatoes, and veggie broth – simmer for 10 minutes on medium heat. Add quinoa and spices – stir. Simmer for another 5-10 minutes. Let cool and serve. Total time: 40 minutes. Serves two lunch or dinner for 4 days. Optional: Sprinkle some grated cheddar cheese.
If there is a dish I could never get tired of making every week it easily could be lemon kale pasta. I came across the original recipe on Pinterest several months ago and adapted it for an unprocessed lifestyle. This dish is super easy to make and only involves 5-6 ingredients. Cook time is very short too!
5 organic garlic cloves, minced
1 bundle of organic kale, ripped off stems
1 T olive oil
3/4 box or bag whole wheat spaghetti
1 lemon, squeezed
pecorino romano (optional)
Cook pasta till al dente. In a saute pan, bloom minced garlic with olive oil until browned on medium-high heat. Add organic kale and half of the squeezed lemon, then cover. Once lemon kale mixture is wilted turn off heat and set aside. Mix pasta and lemon kale mixture. Serve on a dish drizzed with some of the remaining lemon juice and cheese (optional). ENJOY!
1 org. yellow onion chopped
3 org. green onions chopped
1 org. shallot chopped
2 org. carrots chopped
1/2 org. green bell pepper chopped
1/2 org. orange bell pepper chopped
1/2 org. yellow bell pepper chopped
1 org. zucchini chopped
1 org. broccoli chopped
1 org. heirloom tomato diced
5 org. crimini mushrooms diced and cooked w/ olive oil and balsamic vinegar.
1cup cooked wild or brown rice (I used trader joes brown rice medley).
I sautéed all the veggies w/ a little olive oil first in a big cooking pot. I covered the veggies in water and let simmer for a good half hour on low. After the rice was cooked I combined all remaining ingredients simmering for 10 minutes more.
Let cool and serve. For a vegetarian twist add a little grated Italian Parmesan.
Oh how I heart baked beans. Growing up in an Irish family it was a total food staple. Contemporary baked beans contains a lot of additives that would put my tummy in a twist. So it was to my delight that I found a recipe to try/modify to make them on my own. Time to share…
Homemake, Unprocessed, Baked Beans
4 cans of Great Northern Beans
2 bay leafs
1 tsp dried mustard
4 Tbsp raw sugar
4 Tbsp minced yellow onion
1/3 cup dark organic molasses
Dump all of the ingredients in a crock pot and cook on high for 45-90 minutes while stirring every 15 or so.
This is a wonderful recipe for oatmeal! Easy to make, but you do need a little time. Make sure your juices are 100% and without any additives (and sugar). Make sure they are organic too. I added 1/4 teaspoon of allspice to kick it up a notch. 🙂